Any Home Bakers Here?

[Aria]

I am with you...both my husband and I HATE leftovers. The Chickens share some of them.

The Artisan Bread ....was excellent. Recipe added to my collection.
3 cups water
1 tablespoon yeast
1 tablespoon koser salt
6 1/2 cups all purpose flour
In a large Bowl, mix with a spoon. You want it to be wet and loose
DO NOT KNEAD. Let the dough rise at room temperaturer for 2 hours. After 2 hours cover and put in the refrigerator.
You can bake...but best to leave overnight. DO NOT PUNCH DOWN. Dough makes four 1 pound loaves. You can store dough in refrigerator 14 days. Bake 450 oven check in 20 minutes.
Remove from refrigerator all or some of the dough...shape
let rest for 40 minutes before baking.

This is from Jeff Hertzberg and Zoe Francois 5 minute Artisan Bread. Regards, Aria

 

[N F C]

I am with you...both my husband and I HATE leftovers. The Chickens share some of them.

The Artisan Bread ....was excellent. Recipe added to my collection.
3 cups water
1 tablespoon yeast
1 tablespoon koser salt
6 1/2 cups all purpose flour
In a large Bowl, mix with a spoon. You want it to be wet and loose
DO NOT KNEAD. Let the dough rise at room temperaturer for 2 hours. After 2 hours cover and put in the refrigerator.
You can bake...but best to leave overnight. DO NOT PUNCH DOWN. Dough makes four 1 pound loaves. You can store dough in refrigerator 14 days. Bake 450 oven check in 20 minutes.
Remove from refrigerator all or some of the dough...shape
let rest for 40 minutes before baking.

This is from Jeff Hertzberg and Zoe Francois 5 minute Artisan Bread. Regards, Aria

Aria, take a look at my post:#5980 complete with pictures
That bread is what got me to start this whole thread!

 

[Aria]

Debby, THANKS for #5980. Now I know how to REALLY make this bread. I baked mine in a tin. It is difficult to make sandwiches with
any bread I make...if I cook it on a cookie sheet. Your Bread looks
GREAT. Are you able to slice and make a sandwich? I KNOW my husband would like the bread if I did bake it on a cookie sheet. Not sure I would want to do the boiling water procedure.

I bake the bread in a tin and it had a hard crust and I put it in a plastic bag. After I read your #5980 post.....I removed it from the plastic bag...put wax paper around and stood it on its cut side.

THANKS again. Regards, Aria

 

[ronott1]

I am with you...both my husband and I HATE leftovers. The Chickens share some of them.

The Artisan Bread ....was excellent. Recipe added to my collection.
3 cups water
1 tablespoon yeast
1 tablespoon koser salt
6 1/2 cups all purpose flour
In a large Bowl, mix with a spoon. You want it to be wet and loose
DO NOT KNEAD. Let the dough rise at room temperaturer for 2 hours. After 2 hours cover and put in the refrigerator.
You can bake...but best to leave overnight. DO NOT PUNCH DOWN. Dough makes four 1 pound loaves. You can store dough in refrigerator 14 days. Bake 450 oven check in 20 minutes.
Remove from refrigerator all or some of the dough...shape
let rest for 40 minutes before baking.

This is from Jeff Hertzberg and Zoe Francois 5 minute Artisan Bread. Regards, Aria

Thanks for the review and recipe!

 

[ronott1]

This is what I made for dinner with some leftover turkey.

TURKEY TETRAZZINI
4 Tab butter
4 Cups sliced mushrooms
1/2 medium onion, diced
1 tsp minced garlic
2 1/2 Tab AP flour
1 3/4 Cup chicken broth
1/2 Cup heavy cream
1/2 tsp salt
1/2 tsp ground black pepper
1/2 Cup fresh grated Parmesan cheese
8 oz. spaghetti noodles, broken in half & cooked
2-3 Cups diced, cooked turkey (or chicken)

Topping:
1 Cup Panko bread crumbs
2 Tab butter
1/3 Cup fresh grated Parmesan cheese

1. Melt butter & sauce mushrooms, onion and garlic
2. Stir in flour and broth, keep stirring until thickens
3. Stir in cream, salt, pepper & Parmesan cheese
4. Stir in spaghetti and turkey
5. Lightly butter either a 9x13" baking dish or a 2 quart casserole dish. Put spaghetti and sauce mixture in it.
6. Sprinkle with topping.
7. Bake in pre-heated 350* oven 35-45 minutes or until brown & bubbly.

Turkey Tetrazzini is very good. Thanks for the recipe

 

[rjohns39]

Debby, I'm going to try your #5980 in a dutch oven just for fun.

 

[N F C]

Debby, I'm going to try your #5980 in a dutch oven just for fun.

Please do and let me know how it turns out!

I didn't have a dutch oven when I first made the bread but I do now and have wondered how it would work with that recipe.

 

[N F C]

Debby, THANKS for #5980. Now I know how to REALLY make this bread. I baked mine in a tin. It is difficult to make sandwiches with
any bread I make...if I cook it on a cookie sheet. Your Bread looks
GREAT. Are you able to slice and make a sandwich? I KNOW my husband would like the bread if I did bake it on a cookie sheet. Not sure I would want to do the boiling water procedure.

I bake the bread in a tin and it had a hard crust and I put it in a plastic bag. After I read your #5980 post.....I removed it from the plastic bag...put wax paper around and stood it on its cut side.

THANKS again. Regards, Aria

Aria, you want to do the boiling water...that's what gives the bread it's chewy crust. I just put 2 bread pans in the lowest rack of my oven, heat the oven to temp, then put hot water in the bread pans when I put the bread dough in. It creates a nice steamy atmosphere in the oven (just be careful you don't burn yourself).

And we do make sandwiches with it, this is DH's favorite bread.

 

[ronott1]

Aria, you want to do the boiling water...that's what gives the bread it's chewy crust. I just put 2 bread pans in the lowest rack of my oven, heat the oven to temp, then put hot water in the bread pans when I put the bread dough in. It creates a nice steamy atmosphere in the oven (just be careful you don't burn yourself).

And we do make sandwiches with it, this is DH's favorite bread.

You can also spray the bread with water when you put it into the oven and a again after 10 minutes

 

[pennyJo1960]

alright first cup of coffee down saved the artisan bread bread recipe and tetrazzini