Any Home Bakers Here?

[Aria]

Ron, I missed ALL. I hate to close ...perhaps I will not be able to get back on. This is part of my life ...WHY AOL...did this? Who knows. It is NOT good. Aria

 

[pennyJo1960]

Ron, I missed ALL. I hate to close ...perhaps I will not be able to get back on. This is part of my life ...WHY AOL...did this? Who knows. It is NOT good. Aria

I emailed the recipe

 

[ronott1]

Ron, I missed ALL. I hate to close ...perhaps I will not be able to get back on. This is part of my life ...WHY AOL...did this? Who knows. It is NOT good. Aria

Sorry about the AOl issues!

 

[N F C]

Hello All, I have NOT been able to use my computer. AOL is converting to another system and still working on it. My husband was able to get me on AOL Desktop 9.7. I am reading all old posts am on 1197 trying to catch up. What is the new contest?
I do not want to turn my computer off....I may not be able to get back on. I MISS ALL OF YOU. I made a new recipe for Multi Grain bread and it made 3 large tins each loaf 3 pounds. Aria

Hi Aria, I was wondering where you'd gone! Sorry about the computer issues, those are never fun. Glad to hear you've been busy baking!

 

[N F C]

Debby, my computer is NOT able to get that link. Can you post the Pane Bianco Recipe. Thanks Aria

I did a copy & paste, hope that works!

Pane Bianco
AT A GLANCE
PREP
30 mins.
BAKE
35 mins. to 40 mins.
TOTAL
2 hrs 40 mins.
YIELD
1 loaf, about 20 slices

Dough

• 3 cups King Arthur Unbleached Bread Flour*
• 2 teaspoons instant yeast
• 1 1/4 teaspoons salt
• 1 large egg
• 1/2 cup lukewarm milk
• 1/3 cup lukewarm water
• 3 tablespoons olive oil
• *See "tips," below.

Filling

• 3/4 cup shredded Italian-blend cheese or the cheese of your choice
• 1/2 cup oil-packed sun-dried tomatoes or your own oven-roasted tomatoes
• 3 to 6 cloves garlic, peeled and minced
• 1/3 cup chopped fresh basil, green or purple

Directions

1. To make the dough: Combine all of the dough ingredients in a bowl (or the bucket of your bread machine), and mix and knead — by hand, using a mixer, or in your bread machine set on the dough cycle — to make a smooth, very soft dough. The dough should stick a bit to the bottom of the bowl if you're using a stand mixer.
2. Place the dough in a lightly greased bowl, cover, and let it rise for 45 to 60 minutes, or until it's doubled in size.
3. Meanwhile, thoroughly drain the tomatoes, patting them dry. Use kitchen shears to cut them into smaller bits.
4. Gently deflate the dough. Flatten and pat it into a 22" x 8 1/2" rectangle. Spread with the cheese, tomatoes, garlic, and basil.
5. Starting with one long edge, roll the dough into a log the long way. Pinch the edges to seal. Place the log seam-side down on a lightly greased or parchment-lined baking sheet.
6. Using kitchen shears, start 1/2" from one end and cut the log lengthwise down the center about 1" deep, to within 1/2" of the other end.
7. Keeping the cut side up, form an "S" shape. Tuck both ends under the center of the "S" to form a "figure 8;" pinch the ends together to seal.
8. Cover and let rise in a warm place until double, 45 to 60 minutes.
9. While the loaf is rising, preheat the oven to 350°F.
10. Uncover the bread, and bake it for 35 to 40 minutes, tenting it with foil after 20 to 25 minutes to prevent over-browning.
11. Remove the bread from the oven, and transfer it to a rack to cool. Enjoy warm or at room temperature. Store, well-wrapped, at room temperature for a couple of days; freeze for longer storage.

Tips from our bakers

• Substitute all-purpose flour 1:1 for the bread flour in the recipe, if desired. Reduce the water to 1/4 cup.
• When making anything with yeast, including this bread, let the dough rise to the point the recipe says it should, e.g., "Let the dough rise until it's doubled in bulk." Rising times are only a guide; there are so many variables in yeast baking that it's impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time.
• Chop your basil with kitchen shears, just as you do the sun-dried tomatoes.

When I made my 2nd loaf, I included chopped black olives (well-drained) and they were a nice addition. Here's a picture of my loaf:

 

[pennyJo1960]

I emailed it to her also @N F C

 

[N F C]

I emailed it to her also @N F C

Ok, guess one way or another she's covered!

 

[AllenK RGV]

Ron, I missed ALL. I hate to close ...perhaps I will not be able to get back on. This is part of my life ...WHY AOL...did this? Who knows. It is NOT good. Aria

Man I wan't to be jovial and harass you about 19/monthly internet but just cant. We paid 19 euro a month in Europe and had 5x the speed we have today in the USA. The Us has become a joke for Internet compared to the rest of the world.

So sorry you are having connectivity issues. I hope it all gets sorted.

 

[ronott1]

Man I wan't to be jovial and harass you about 19/monthly internet but just cant. We paid 19 euro a month in Europe and had 5x the speed we have today in the USA. The Us has become a joke for Internet compared to the rest of the world.

So sorry you are having connectivity issues. I hope it all gets sorted.

That is so true!

I hope it gets better here

 

[pennyJo1960]

Ok, guess one way or another she's covered!

I asked her to dump aol download mozzila or google as a browser

Man I wan't to be jovial and harass you about 19/monthly internet but just cant. We paid 19 euro a month in Europe and had 5x the speed we have today in the USA. The Us has become a joke for Internet compared to the rest of the world.
So sorry you are having connectivity issues. I hope it all gets sorted.

told her to dump aol mozzila or goggle