ElsieD

Here it is: COPYCAT DAVE’S BREAD 1 3/4 cups warm water 3 tablespoons olive oil 3 tablespoons molasses 1 1/2 cups whole wheat flour 1 1/2 cups bread flour or all -purpose flour 3 tablespoons vital wheat gluten 2 teaspoons salt 1 tablespoon dry active yeast 1/2 c. uncooked old-fashioned oats 3 tablespoons ground flax seeds 1/4 c. Toasted and salted sunflower seeds 2 tablespoons amaranth 2 tablespoons chia seeds 2 tablespoons toasted and salted pumpkin seeds 2 tablespoons whole flax seeds 1 tablespoons sesame seeds 2 tablespoons poppy seeds 2 tablespoons 12 grain cereal Quick method if you have a bread machine: Place ingredients in the bowl of your bread machine in the order specified by your bread machine maker, and use the whole wheat dough setting. When finished, shape dough and place in Pullman pan, and continue with the directions. And if you don't: In the bowl of a mixer, with a kneading hook, add all of the ingredients. On medium speed, begin mixing to incorporate all of the ingredients. Once the ingredients are combined, turn the mixer down to low kneading speed and knead for 10 minutes. If the dough seems too dry, you can add a tablespoon of water. If it’s too wet, you can add a tablespoon or so of flour. The dough should be able to clean the sides of the bowl as it mixes as well as wrapping around the dough hook for a good kneading action. After the kneading time, remove the dough from the mixing bowl. Oil the bowl with olive oil. Shape the dough into a ball and place it into the greased bowl. Turn the dough over so you can oil that side as well. Cover with plastic wrap and place in a warm location. Let rise until dough has doubled. Once risen, remove dough from bowl. Punch down and with your hands (or rolling pin), spread the dough out into a rectangular shape. From the long end begin rolling the dough, tucking the ends in as you go. Be sure to pinch the end of the rolls and the long seam that runs down the length of the loaf. Place the finished dough into a greased 13" pullman loaf pan. Cover with plastic wrap and allow to rise about 30-40 minutes until dough crests the rim of the baking pan. It should be about an 1” over the top. While the dough is in its final rise, pre-heat your oven to 350 degrees F. Place your oven rack in the center-low position. Once your loaf has risen in the pan, place it in the pre-heated oven and bake for approximately 40 minutes. Bread should sound hollow as you tap it on the bottom of the loaf or take its internal temperature with a kitchen thermometer. It should be 200-210 degrees F. Remove from oven and allow to cool before cutting. Adapted from Multigrain Bread Dave's Copycat from Jill4today Today's loaf:

And Elsie now has it!

For a minute there is thought Marco Polo had decided to check things out.

I think they all look good. Personally i'd make the ones with pecans, assuming no nut allergies.

That has been my experience.

Welcome back to eGullet

I'm not in a rural area and while stores no longer give you plastic bags, other than those flimsy ones in the produce section, they will provide you with a paper bag should you not have a bag of your own. They charge 25 cents per bag. Specialty shops, at least the ones I frequent will give you a paper bag at no charge.

Next time I use it and need to fry onions, I'll post how it works unless someone beats me to it.

I'm not too fond of them either. And, the older I get I find it harder and harder to open certain ones.

I th8nk it's a tea pot.

The link i posted will give you the info on the Thermomix. My model has graduated temperatures you can set from 37C to 100C. It also kneads bread, comes with two steamer baskets, , one fits inside the Thermomix, the other on top. I've never had a problem with the blades not clearing the bottom. I use mine mainly for risotto, but there are a lot of different things you can do with it.

https://www.thermomix.ca/pages/thermomix-tm6

@Smithy. Thank you for that, it was helpful. I decided that I'd try using the whites from the carton to see what the result would be. I added 1/8 teaspoon of cream of tartar to the whites before whipping. I've since read that as a whipping aid the ratio should be 1/8 tsp. per egg white. The whites whipped up nicely, as they were only to be whipped to the "soft peak" stage. The result was a fairly light cake though it could have been a bit more so. My only real quibble was that the sugar did not dissolve when whipping the whites and that was noticeable in the cake. Maybe I should have been whipping them for longer at a lower speed? I'm going to try another recipe tomorrow. We'll see how that one turns out.

You left out the most important picture!

I'm going to make a few different recipes for small portions (one or two servings) of angel food cakes. Since I didn't have a plan to use up all the inevitable yolks, I bought a carton of just egg whites. One recipe says to not use egg whites from carton but doesn't say why. The carton I is have is nothing but pasteurized egg whites. Anyone know why I can't use them for this purpose?