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About ElsieD

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    Ottawa, Ontario

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  1. The Bread Topic (2016-)

    I made the Many Seeded Bread mentioned above. I mixed the doughTuesday and plopped it in the fridge. On Wednesday, as instructed, I took it our of the fridge two hours before bake time which I read as take out two hours ahead of time, then shape and proof for1 and 1/2 to 2 hours. Which I did. So.......I'm surprised it turned out as well as it did. We like the bread very much, but I am still looking for a darker, seedier bread. I can't seem to find a recipe that looks like what I am looking for so if anyone has any suggestions, I would be pleased to get them. This loaf called for sunflower, pumpkin, sesame and flax seeds.
  2. Happy Birthday, Anna! Sounds as though you had a great day.
  3. Thank you for responding to this. It makes sense that it wouldn't brown, and what I did was stick it under the broiler to brown the top a bit. But, the texture was like stodgy bread pudding. My baking powder is fresh, I bought it just a few weeks ago. One thing about the IP and temperatures - the IP people replaced one of my pots because the temperatures were off. I recently made a big batch of chili using my two IPs one of which was the replacement and the food temperatures were not the same. They were both on slow cook and the one pot was set on "slow cook more" and the food temperatures was 145F. The replacement pot was set at "slow cook less" and the food temperatures was 197F. The food did not budge from those temperatures for over an hour. I look forward to hearing back from you on the cake. The flavour was delicious.
  4. I do not clean as I go (hangs head in shame). But, I do have a husband who comes in from time to time as I'm cooking and he cleans up after me. Sometimes more than once. He cleans as he goes.
  5. Question: do you get notified of these deals? I get daiky Kindle notifications from Amazon.ca but there is never a cookbook among them. I too am a Prime member.
  6. I made this yesterday and as you can see from the picture, it was a white, undercooked, very dense blob. Yours, Anna, at least looks appetizing. The flavour was great, and I think we would have enjoyed it had it turned out. I followed the directions to a T, including checking to make sure the IP was set for high pressure. I haven't a clue as to what went wrong. Anyone else try this?
  7. The Bread Topic (2016-)

    Has anyone made the recipe for Many-Seeded Bread from Artisan Bread Everyday by Peter Reinhart? I love a particular multigrain bread I can buy at s local store but would like to try my hand at making a reasonable facsimilie. While I am a reasonable white bread baker, i have never tried making a multigrain loaf. Thank you.
  8. Sausage question

    I wouldn't as much as think of trying it.
  9. I now have another book on Kindle. Looks good! Thank you.
  10. I remember the first time some young lad, upon holding a door open for me, called me ma'am. For a few seconds I wondered who he was talking to, which is when I realized that it was to me.
  11. Kitchen photos

    @dhdav66 nice kitchen. I especially love the floor.
  12. Fried Chicken

    Interesting. It only took 10 minutes @350 to straight out of the fridge?