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I read the recipe. Where are the cherries. Did I miss something?
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I always use that method. No fail.
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Why does it work better than a regular fork? Looks the same.
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I need a piece of that right now, please.
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Or, if you have any yeast in the house there is always yeast batter bread. Its mixed up like quick bread so no kneading. I found a recipe on the Hillbilly Housewife that uses 2 cups of flour. Its baked in an 8 by 8 inch square pan.
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You could make a batter bread which uses baking powder and add herbs, cheese , dried onion flakes... anything to cover the leavening flavor. It may have less soda flavor. Just my thoughts.
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ElsieD Notice the amazon post says this item is currently unavailable.
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Looks like they are no longer available. I've never seen one in any store that I've worked in for the last 5 years. Am I right?
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What is a CSO?
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I stopped making the no knead bread because the crust gets weird. You have to eat it the first day. Anyone else feel this way?
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I was not the person asking the question. I was trying to give KaffeeKlatch an idea of how I bake my white bread. I've been baking at 425 for over 50 years and it turns out great at 28-30 minutes.
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I always bake my white bread at 425 degrees f for 28-32 minutes . Have you tried different temperatures? Also, can you test competition oven for accurate temperature? I know nothing about bread competition... just my thoughts.
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What is the purpose of first mixing the dough in the KitchenAid before putting it in the bread machine?
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They talk about professional bakers using the "high heat dry" milk. Well, I like the taste of home made bread much better that what the professional bakers make.