What are you baking now?
- Thread starter Dragonfly Ranch
- Start date
Quote:
WOW!!! It looks like one of those double decker buses that you see in London. Be sure to post a picture when you cut into it. I would like to see the inside too.
WOW!!! It looks like one of those double decker buses that you see in London. Be sure to post a picture when you cut into it. I would like to see the inside too.
I cut it, ate three thick slices with butter and hurriedly wrapped it up and put it in the freezer. I'm home alone today and I could see me sitting here and eating the whole thing.
Nothing out of the ordinary about the crumb just a nice open hole structure. I'm getting the hang of this new mixer I think.
This is the dough that I typed out the directions to months ago, 18 ounces flour 12 ounces water, salt and yeast. I did preferment half the flour overnight.
Nothing out of the ordinary about the crumb just a nice open hole structure. I'm getting the hang of this new mixer I think.
This is the dough that I typed out the directions to months ago, 18 ounces flour 12 ounces water, salt and yeast. I did preferment half the flour overnight.
Betty and Ken, makes my mouth drool. Yes, Ken, I, too, would have eaten the entire loaf
Even if I had put it in the freezer!!
Quote:
We do love the flour and water bread and my family likes it to eat with a meal but they want their enriched bread for sandwiches and toast. I keep a batch of the flour and water dough in the frig and bake just enough to go with the meal. Mine doesn't seem to keep very well so I try not to make more than we will eat at one sitting.
The enriched bread keeps really well for close to a week and if it happens to last long enough to start getting stale I make grilled cheese sandwiches for supper and that uses the last of it up.
We do love the flour and water bread and my family likes it to eat with a meal but they want their enriched bread for sandwiches and toast. I keep a batch of the flour and water dough in the frig and bake just enough to go with the meal. Mine doesn't seem to keep very well so I try not to make more than we will eat at one sitting.
The enriched bread keeps really well for close to a week and if it happens to last long enough to start getting stale I make grilled cheese sandwiches for supper and that uses the last of it up.
I bake rolls the right size for the two of us for one meal (like the blown out one above) and then freeze them. Reheat in a 350 oven for 15 minutes. You are going to think I'm crazy but I believe they taste better for some reason after they have been frozen and re-baked.
I also prefer the enriched bread for my every day lunch sandwich.
I also prefer the enriched bread for my every day lunch sandwich.
Quote:
I have started it several times, BUT NEVER made it to baking time.
I used to have a dog who went nuts every time I left it sitting on the counter. That dang dog would get in the starter EVERY TIME!
I have started it several times, BUT NEVER made it to baking time.
I used to have a dog who went nuts every time I left it sitting on the counter. That dang dog would get in the starter EVERY TIME!
- Apr 12, 2011
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- 11
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Quote:
I have started it several times, BUT NEVER made it to baking time.
I used to have a dog who went nuts every time I left it sitting on the counter. That dang dog would get in the starter EVERY TIME!
gotta' love our dogs
I have started it several times, BUT NEVER made it to baking time.
I used to have a dog who went nuts every time I left it sitting on the counter. That dang dog would get in the starter EVERY TIME!
gotta' love our dogs
Kenk
Did you post your roll recipe? I think it's needed
Did you post your roll recipe? I think it's needed
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