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Old September 23, 2009   #31
feldon30
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America's Test Kitchen tried that recipe and they liked it a lot, but got some inconsistent results, so they reduced the amount of water and added a few other ingredients to spice it up, namely a little bit of vinegar. I've made it twice and it's a very nice bread.
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Old September 23, 2009   #32
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Gary - thank you for the recipe. One of my childhood memories is of raspberry jam on fresh baking powder biscuits.
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Old February 3, 2010   #33
GrannyG
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Default Dilly Casserole Bread

Dilly Casserole Bread

2 1/4 to 2 1/2 cups all-purpose flour, divided
2 TBSP sugar
1 TBSP dried minced onion
1 Teaspoon dill seed
3/4 teaspoon salt
1/4 teaspoon baking soda
1 package active dry yeast
1/4 cup water
1 TBSP butter or margerine
1 cup creamed Cottage Cheese
1 egg

Butter
Salt

Combine 1 cup flour, sugar, onion, dill seed, salt,
baking soda and yeast in a large bowl of electric
mixer. Blend well. Heat water, butter, and cottage
cheese in small saucepan until very warm (120 degrees).
Add warm liquid to flour mixture; blend at low speed
while adding the egg.Blend until moistened; beat three
minutes at medium speed. Stir in remaining 1 1/4 to
1 1/2 cups flour to form a stiff batter. Cover loosely with
plastic wrap and cloth towel. Let rise in warm place until
light and doubled in size, about an hour. Grease 1 1/2 quart
casserole. Stir down the dough, turn into the dish, cover, and
let rise till doubled...about 45 minutes or so. Preheat the
oven to 350 degrees. Uncover the dough, bake 30-40
minutes, until it is deep golden brown on top, and the
loaf sounds hollow when you tap it lightly. Remove from
the dish, cool on a wire rack. Brush warm loaf with
melted butter and sprinkle some salt on the top.

Last edited by GrannyG; February 3, 2010 at 11:47 PM. Reason: Subject
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Old February 4, 2010   #34
GrannyG
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Seasoned Saltines
1 box crackers
Spread out saltine crackers (stand up) in a container with a tight fitting
lid. You need a big square plastic one to hold the crackers (contents
of the 4 stacks)
3 TBSP dried Ranch Dressing (Original Ranch Dressing)
2 TBSP crushed red pepper ( 1 if you want it milder)
1 cup Canola Oil (This is the only kind you can use for this recipe)
(I use about 3/4 cup of Canola oil)
Mix oil,ranch dressing,and red pepper flakes together. Pour over saltines.
Put the lid on and turn the container upside down. I sometimes
flip the container a couple times to get it all evened out...
When evenly soaked up, put crackers in a zip lock bag.
These are so good !!!! These are not greasy !
Oyster crackers can be done using the same method.
I use 1/2 cup Canola oil, 3 TBSP dried Original Ranch Dressing,
and a scant tablespoon of crushed red pepper flakes. Mix
the dressing,oil, and pepper flakes, pour over the crackers,
put them in a big brown bag and shake to coat them all.
Then put in plastic containers. Great to use in soup.
The seasoned crackers make wonderful tuna patties or
salmon patties as well. Give great flavor.Just crush
them and use in your usual recipe.
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Old August 6, 2011   #35
DiggingDogFarm
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Default The Almost One-Hour Sandwich Loaf



The Almost One-Hour Sandwich Loaf via a Food Processor. Who needs a bread machine?

I have the patience and attention span of a gnat …so anything that makes things fast, easy and good, is a major plus!!!!

For a super-speedy yeasted and kneaded sandwich loaf…I use the following recipe…there’s only one rise and so it’s super fast!

This is a recipe for instant, bread machine or rapid-rise yeast only! Don’t try to use other yeast!!!

When conditions are perfect I’ve made this loaf from start-to-finish in a wee bit over an hour!!!!

The Almost One-Hour Sandwich Loaf

3 cups bread flour
2 T. sugar. (I usually use just one T. of honey or homemade malted barley powder)
1 envelope instant yeast.
1 1/4 tsp. pickling salt.
3 T. butter. (room temperature or warmer)
1 egg. (room temperature)
3/4 cup warm water (approximately). (very warm… 130 degrees!) I’m serious! LOL

Insert metal blade into food processor. Add flour, sugar, dry yeast and salt…process a few seconds to mix.

Add butter and egg. Begin processing, then slowly pour warm water through feed tube just until dough forms a ball, about 10-15 seconds.

Continue processing for 60 seconds to knead dough (I let it go longer, more like 2-3 minutes, just for good measure).

Remove dough onto a lightly flour surface. Cover and let rest for 10 min.

Roll dough into a rectangle. Beginning at a short end, roll up tightly like a jelly roll.

Pinch ends and seam to seal.

Place, seam side down, in greased loaf pan.

Cover… let rise in warm, draft-free place until double in size about 30-45 minutes.

Bake at 375 degrees for 30 minutes or until done.

Tip: I stop the processor and pull the dough apart into several pieces a few times during the kneading. It kneads more evenly that way!

Tip: I use pre-warmed cast iron or glass loaf pans.

Tip: I’ve also made this loaf with whole wheat white flour with a bit of added gluten.

http://diggingdogfarm.com/?p=56

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Old August 6, 2011   #36
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Dig

Nice looking loaf!

First photo is a rye yeast loaf I made no-knead method. The second one is a sourdough that I made. The third is a yeast kalamata.

I dont eat any dairy, so I only use flour, water, salt and yeast or sourdough. I have 3 sourdough cultures-SF, one from Paris and one from Napoli that I use to make pizza and foccacia with.
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File Type: jpg bread 1.jpg (46.3 KB, 32 views)
File Type: jpg bread2.jpg (37.5 KB, 30 views)
File Type: jpg bread3.jpg (44.3 KB, 33 views)
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Old August 7, 2011   #37
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Quote:
Originally Posted by DiggingDogFarm View Post
I have the patience and attention span of a gnat …so anything that makes things fast, easy and good, is a major plus!!!
So you probably would not enjoy making the French Sourdough loaf that I have made using no added yeast except the naturally caught yeast in the starter. Last time I made it, it rose for about 8 hour! But that gave me plenty of time to feed wood into the brick oven.
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Old August 7, 2011   #38
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Oh Mike! Now there's a loaf I'd love to taste!
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Old August 8, 2011   #39
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I just fed my sourdough starter tonight, made a nice loaf with what starter I took out. i don't like really sour bread, so I do add some regular yeast, and let it rise. I am finding the real key to good bread is instead of having a drier dough, Stir it really well when it is pretty wet. this forms really long strands of gluten, and then I add flour a little at a time until it is a workable consistency. Basically I keep my dough pretty wet, it makes a really nice tasting loaf.
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Old August 8, 2011   #40
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Quote:
Originally Posted by Mudman View Post
So you probably would not enjoy making the French Sourdough loaf that I have made using no added yeast except the naturally caught yeast in the starter. Last time I made it, it rose for about 8 hour! But that gave me plenty of time to feed wood into the brick oven.

Yeah, I was a bread making guru for some time...made everything imaginable...had an earth oven....grew grains....the whole nine yards...but now that I have diabetes I only make bread occasionally.

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Old August 8, 2011   #41
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Quote:
Originally Posted by mdvpc View Post
Dig

Nice looking loaf!

First photo is a rye yeast loaf I made no-knead method. The second one is a sourdough that I made. The third is a yeast kalamata.

I dont eat any dairy, so I only use flour, water, salt and yeast or sourdough. I have 3 sourdough cultures-SF, one from Paris and one from Napoli that I use to make pizza and foccacia with.
Looks good!

I'm a rye lover for sure, as are my 2 siblings...I think that's one of the few things we all agree on...LOL

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Old August 8, 2011   #42
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Dig

If you like rye, you like rye! My wife doesnt, I do.

Photo of a small sourdough focaccia I made for her last night.
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Old August 14, 2011   #43
Zana
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Slap-Your-Mama Biscuits

INGREDIENTS
2 c. self-rising flour
1/4 c. vegetable oil (plus 2 Tbsp.)
3/4 c. buttermilk

DIRECTIONS
• Put 2 cups flour in mixing bowl and make a depression in top of flour.
• In depression, add oil and buttermilk.
• Blend thoroughly without overworking.
• Pour 2 tablespoons oil in black iron No. 8 skillet.
• Spread oil in skillet with first one hand then the other to coat skillet and hands; quickly knead dough and pinch off lumps of dough about golf-ball size and work in to flattened ovals and place in skillet.

Should make 8 biscuits.

Preheat oven to 450 degrees and bake until light brown (15 minutes).
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Old August 14, 2011   #44
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I never bake bread, but now I'm in the mood to make some. Some
biscuits too.
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Old August 20, 2011   #45
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You MUST try this - easiest bread recipe I've ever made (one of the easiest recipes for anything)....there is about 3 minutes of actual work. One of the best breads you will ever have - crusty exterior, chewy interior.

In a large bowl, combine with a whisk

3 cups flour - use a mix of types if you wish - we use half bread, half whole wheat
1 1/2 tsp salt
1/4 tsp granular yeast

Add 1 5/8 cups water - stir to mix - dough will be sticky and ragged looking - that's fine. Cover bowl with plastic wrap and just let sit in your kitchen for 12-18 hours.

flour a counter top, pour the now risen dough out onto the flour, fold the dough over on itself a couple of times - cover with the plastic wrap and let sit for 15 min.

Flour a cotton dishtowel - with floured hands, form the dough into a ball and place on the towel - fold the towel over to cover the dough, and let it sit for 2 hours.

30 min before the 2 hours is up, preheat the oven to 450, and into it place a covered heavy 6-8 qt covered pot - we use our enameled le Creuset pot with the cover, wrapping the top black handle of the cover in aluminum before placing into the oven.

When the dough is ready and pot is in the oven for the 30 min, uncover the pot and dump the dough into the pan - shake it back and forth a few times to center, cover the pot and bake at 450 for 30 min. Uncover and bake for 15-30 min more until the desired brownness.

You will not believe how good this is!
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