ElsieD

I'm with @Smithy. Looks like jicama to me.

@ptw1953 No apology necessary. I 'm very happy with the loaf and it makes great sandwiches. I wrote to USA Pans, the maker of mine and asked them about the lid popping off. We'll see what they have to say.

@ptw1953 I made your recipe yesterday. All was going well except that after 10 minutes in the oven, the lid blew off my Pullman pan. I left it where it was, resting on top of the loaf to see what would happen. At the end of 30 minutes, I went to pull it out but noticed it was a little pale so left it in the oven for another few minutes. As you can see, the lid affected the shape of the load as the dough was pretty even when it went in. The bread is delicious, and I'll make it again. It looked like a .ot of yeast to me, though. It is 17 gm. Of active dry yeast? Thanks again for the recipe.

It is very, very quiet. I doubt you will be able to hear it.

@Kim Shook re:the citrus. I wish I could say the same.

Thank you! I will be doing this today as we need bread. I have the 13" pan.

@ptw1953 That is one nice looking loaf. Would you be willing to share your recipe? Every time I try to make a pan de mie the lid blows off in the oven. I no longer use the lid but would like to.

I checked again and they do have corn sugar. Thank you.

That's the understatement of the year!

I made these exactly once and to be honest, we weren't all that fond of them. I used a recipe from either Serious Eats or Cook's Illustrated, I can't remember which one.

Nice bread! I went to the KAF site and saved the recipe to my recipe box. I'll try it out next time I make bread.

I just I just checked our home brew supply store and they do not sell dextrose but they do sell liquid glucose by the litre. Are they interchangeable?

How "scoopable" are they right from the freezer or do you freeze them in say, 1 tablespoon portions? How long do they keep in the freezer?

Thank you. Is that for boneless or bone-in?

Are these all done on the same 450F Broil Steam? I ask because I have never used that setting.

Not any more.

I too use Evernote. I just copy and paste into the various notebooks. I wouldn't mind learning how to expand on my use of it.

@Kerry Beal You've got to be the most resourceful person I have ever had the pleasure of meeting. Good job!

Beautiful, @Haley

I've never had one of their cookies. Are they really that special? If they are, I'll have to make some.

Fat Guy

Gorgeous!

Wow. Thanks @Kim Shook for the warning.

Well, I am humbled. Flushed with success, I made up another batch of batter, let it sit for a couple of days and baked up my little batch of six. The only thing that was different was I had made a mistake and set the initial 15 minute bake 25 degrees lower than what had worked so well the last batch. They rose, but never fell. As you can see, the bottoms are slanted and the insides had big holes in them. We ate them anyway and they were good, but "wetter" on the inside, if you know what I mean. Does anyone know what I might have done wrong? Did I whisk the batter too long? Did the difference in temperature make that much of a difference? They were baked for a total of 75 minutes. I still have batter left. @teonzo Don't send me your address just yet.

@Isabelle Prescott I live in Canada so I don't know where you can buy it in the States. It is still available on Amazon.ca and as @JoNorvelleWalker pointed out, it was available on Amazon.com when I posted the link. If you go through the links that @Kim Shook referred to, that might be of some help to you. I really, really like mine and am one of those people who has a back-up.