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Favorite breads or desserts at Great Harvest Bread?

fldhkybnva Nov 12, 2013 03:18 PM

I know the store menus vary by location, but I think they share recipes. Do you have any favorites?

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  1. h
    HillJ RE: fldhkybnva Nov 12, 2013 05:08 PM

    At one point we had a charity partnership with GHB over the holiday months and at that time my favorites were their Honey Whole Wheat 9-Grain, the Golden Flax and the Dakota.

    Good memories there (Glen Mills) but I haven't been for some time.

    7 Replies
    1. re: HillJ
      fldhkybnva RE: HillJ Nov 12, 2013 05:14 PM

      Good to know, I ordered a honey whole wheat loaf. I'm also pondering the rolls - torn among Challah, old fashioned white and stuffing. The stuffing rolls sounds particularly interesting.

      1. re: fldhkybnva
        HillJ RE: fldhkybnva Nov 12, 2013 06:07 PM

        I haven't tried the rolls but I was disappointed in their Challah; too dry.

        1. re: HillJ
          fldhkybnva RE: HillJ Nov 13, 2013 07:52 AM

          Wow, dry Challah that's unfortunate

        2. re: fldhkybnva
          greygarious RE: fldhkybnva Nov 13, 2013 07:02 PM

          I've never seen the stuffing bread as rolls but if they are making them sandwich bun size, go for it. The stuffing bread (loaves) have bits of real, not-dried, onion, celery, and sage. They smell like stuffing, and make great turkey sandwiches.
          Normally, I use whole wheat bread (GHB's or other) to make the stuffing, adding my own vegetables, herbs, and other ingredients. The GHB honey whole wheat is a delicious bread and though it has no preservatives (as far as I know),
          lasts for a couple of weeks at room temp, in airtight wrapping.
          Their challah is NOT the eggy bread you will be expecting if you are used to challah from a Jewish bakery. I was disappointed. Normally you need to pre-order stuffing bread by the week before the Thanksgiving and Xmas feasts. As far as I know, those are the only weeks they sell stuffing bread.

          1. re: greygarious
            fldhkybnva RE: greygarious Nov 14, 2013 07:33 AM

            Is the honey whole wheat particularly sweet? I love wheat bread but sometimes the added honey is a bit much for me. The stuffing bread is indeed just being made for Thanksgiving week at least at my local store. By "NOT the eggy bread" do you mean it's denser, I was told that their version is also egg-based no? How would you compare it to the traditional Jewish challah as that is what I'm used to.

            1. re: fldhkybnva
              greygarious RE: fldhkybnva Nov 14, 2013 09:47 AM

              Just ask for a sample of the HWW - it's their signature bread and always being sampled for customers. It is definitely sweet. The challah is completely disappointing. It tastes like white bread and is pale, almost white, in color. Traditional challah is on the sweet side. GHB challah is not.

              BTW, I used to see English Muffin Bread there on occasion. It was very good but unlike HWW, would mold quickly so needed to be sliced and frozen. That was in the days before Thomas started selling EM loaves so I never did a side-by-side comparison. I like the Thomas version but no longer get it because it's all white flour.

              1. re: greygarious
                fldhkybnva RE: greygarious Nov 14, 2013 10:37 AM

                I like the Thomas version as well, something about the tang and have been disappointed by most other EM. Unfortunately, it's a 30 minute drive but I might be in the area before the holiday period ordering ends to taste. If not I guess I'll just have to go for it. Not sweet challah sounds a little off.

      2. Ttrockwood RE: fldhkybnva Nov 12, 2013 11:05 PM

        A while back i had the dakota bread at a friend's place, it was kinda squishy but had nice flavor, the pumpkin seeds ontop were a nice touch. I also tasted the pesto cheese swirled bread- it was good but really rich for a pc of bread

        1. h
          HillJ RE: fldhkybnva Nov 13, 2013 05:27 AM

          GHB's are an excellent example of why toasting or at the very least warming specialty breads is key. The flavors and textures are completely different without a run through the heat.

          I'm a toast lover so I would even eat their breads without a toasting but I wonder how many customers forgo that step and don't really experience the difference.

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