New Schwebel's bread

New Schwebel's bread
YOUNGSTOWN -- Beginning Monday, Schwebel Baking Company will offer Whole Grain White Bread, with 8 grams of whole grains per serving. The recipe uses General Mills patent-pending durum flour.
"Schwebel's Whole Grain White Bread provides white bread loving families bread that is made with durum flour so that its taste, color and texture is closer to white bread than those produced with traditional whole grain wheat flours," said Lee Schwebel, director of corporate communications.
Whole grain flours are different from standard bakery flour in that they contain the entire grain kernel, including the endosperm, bran and germ. Grain foods provide a low-fat, low-calorie nutritious source of essential nutrients, fiber, calcium, folic acid, and essential carbohydrates, a vital fuel for a healthy diet.
Schwebel Baking Company, founded in 1906 in the kitchen of Joseph and Dora Schwebel, is one of the largest family-owned, independent baking companies in America, producing a variety of fresh breads, buns and rolls under the Schwebel's, 'taliano, Millbrook, Country Hearth, Roman Meal, Sun-Maid Raisin Bread and Cinnabon brand names. The company operates four bakeries and 30 distribution centers in Ohio, Pennsylvania and western New York.
Foodie finds
Site: Gourmet Sleuth.com
Address: www.gourmetsleuth.com
Mash your potatoes while you can. As winter fades, the foodie's favorite glue takes a back seat to lighter, less comforting, more stylish fare.
So stir in some flame-throwers for a roaring dish of chipotle mashed potatoes and a romp through the many riches on this site.
You'll find exotic ingredients for sale, cooking tips, recipes, how-tos and special sections for guys and dogs, an oddly satisfying combination.
Comfort foods
Cold weather's a perfect time for comfort food, and there's very little that's more comforting than real macaroni and cheese.
You can make it a little more grown-up by adding sauteed onion or fennel, horseradish, Worcestershire sauce, mustard and as many kinds of cheese as possible.
If you like your macaroni crusty, be sure to cook your macaroni to just shy of al dente -- by which we mean undercook it. It'll be cooking for a while in the oven, and you don't want it soggy. Also, you'll need to make a little extra sauce; pasta sucks up lots of liquid, especially when you heat it up. Got all that? OK, now pour the mac (and its sauce) into a buttered casserole dish and top with anything from panko (thick Japanese breadcrumbs) to crushed saltine crackers to cornflakes. If you really want to get fancy, saute the topping in some butter with a smashed clove or two of garlic. Cook it till it's bubbly and browned on top, then dig in.
And if you've got leftovers: cut cold mac-n-cheese into half-inch slices, then pan-fry till warmed through and brown on both sides. Terrible, yet wonderful.