Any Home Bakers Here?
- Thread starter N F C
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- #10,622
My computer...is NASTY today. Cannot send messages. Cannot upload file. DARN.
Debby, I think I may have handled the dough....more than I should. I made the Artisan Bread before and it came BETTER.
I took photo of the Emile Henry Pot (one I purchase for one dollar)...I know the bread
will turn out better. The one in the tin did not rise as much as it did the last time.
I measured one pound of dough for the Emile Henry Pot and 2 pounds for the tin.
I did email the photo to Penny....and I will try again to post photo. Regards, Aria
Tried are received an ERROR.
Debby, I think I may have handled the dough....more than I should. I made the Artisan Bread before and it came BETTER.
I took photo of the Emile Henry Pot (one I purchase for one dollar)...I know the bread
will turn out better. The one in the tin did not rise as much as it did the last time.
I measured one pound of dough for the Emile Henry Pot and 2 pounds for the tin.
I did email the photo to Penny....and I will try again to post photo. Regards, Aria
Tried are received an ERROR.
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- #10,624
I know that particular dough took a lot of practice for me to get the hang of, mostly because it's so wet. Keep working with it, it'll come to you!
And that Emile Henry pot for $1 was the deal of the decade!
sorry we were paying bills and buying dog food just got the photo reminded by you pulled up the photo in my email downloaded it to send
@Aria
@Aria- Thread starter
- #10,626
Penny, Thanks again for posting my photo. Are you going to try the Gingerbread again?
Debby, The Emile Henry is a FIND. We visit Estate Sales in the Summer around here
and we do find. I will try the Artisan Bread again. The recipe is EASY and DIFFERENT>
I MUST remember NOT to handle the dough. That I think is the secret of this recipe. Aria
Debby, The Emile Henry is a FIND. We visit Estate Sales in the Summer around here
and we do find. I will try the Artisan Bread again. The recipe is EASY and DIFFERENT>
I MUST remember NOT to handle the dough. That I think is the secret of this recipe. Aria
we let the dough warm up a bit they turned out great James made chicken turds so my entry was valid in the gingerbread contest
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- #10,630
The last time I was in Fort Collins and stopped in the kitchen store, I picked up a cookie stamp with a rooster on it. Just got done making the shortbread cookie recipe that came with the stamp. I hadn't used a stamp before so this was a learning process (and kind of a painful one, lol).
The next time I buy one of those, I'll look for one with a longer handle! The one I got only has a little nubbin about 1/2" long and that makes it tricky to use. You have to heat the stamp up in the oven so when you want to stamp the dough, that thing is 325* and doesn't have much to hold on to. Ouch!
Anyway, the shortbread cookies were good with a nice sandy texture. The design wasn't showing up as well as I would have liked so I took a little paintbrush and 'painted' a bit of powdered cocoa over some of them (that was a long slow process so only did a few).
Here's a photo:
Here's the recipe:
SHORTBREAD
1 1/2 Cup unsalted butter, softened
3/4 Cup sugar
3 1/2 Cups AP flour
Cream the butter and sugar thoroughly.
Add flour gradually, one cup at a time. Mix until well blended but don't overmix.
Roll into 1" balls and place on parchment paper covered baking tray.
Stamp the dough with the warm cookie stamp.
Bake at 325* for 15-20 minutes.
The next time I buy one of those, I'll look for one with a longer handle! The one I got only has a little nubbin about 1/2" long and that makes it tricky to use. You have to heat the stamp up in the oven so when you want to stamp the dough, that thing is 325* and doesn't have much to hold on to. Ouch!
Anyway, the shortbread cookies were good with a nice sandy texture. The design wasn't showing up as well as I would have liked so I took a little paintbrush and 'painted' a bit of powdered cocoa over some of them (that was a long slow process so only did a few).
Here's a photo:
Here's the recipe:
SHORTBREAD
1 1/2 Cup unsalted butter, softened
3/4 Cup sugar
3 1/2 Cups AP flour
Cream the butter and sugar thoroughly.
Add flour gradually, one cup at a time. Mix until well blended but don't overmix.
Roll into 1" balls and place on parchment paper covered baking tray.
Stamp the dough with the warm cookie stamp.
Bake at 325* for 15-20 minutes.
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