ElsieD

Yes, I think so.

😄😁😁

Well, it's that time again. Today I am going to try and put some order in my stand-up freezer. No doubt some stuff will get turfed, I'll neatly group like items together, make a list of what is in there, and try to keep it that way for, oh, I don't know, a week? I will then start cooking what's in there. I'm planning on doing the same with my fridge freezer, but maybe not today. We'll see.

I wonder if I could just use a regular white bread recipe, and if I do, would I have to make any adjustments? I would cube the cheese as you suggest, possibly cutting back on the salt is the cheese is salty?

Can anyone give me, or point me to, a recipe for cheese bread? I would like to make some where the cheese is visible in the bread perhaps by cutting it into something like 1/4" pieces rather than using grated cheese. I would like to use aged cheddar for this.

That is correct. It doesn't replace your gas or charcoal grill.

Wow, that's really something.

Mine has been living on my counter since I bought it. Other than my toaster, coffee pot and kettle, the one key other appliance that has that honour is my 3 quart Instant Pot. My Breville Smart Oven is also on the counter but it has it's own little counter, away from the main one. My kitchen is about 20 feet long, and has two sections -the cooking part and the eat-in part which we don't use to eat in. Instead, it contains the stand up freezer, a microwave stand which has the ice cream maker sitting on it, a bar fridge and a rolling cart on which the CSO rests. We had some extra cupboards built in when we bought the place and so we had a drawer built for the bread machine which keeps it out of sight. It just occured to me that I use the CSO more than the Breville so I think I'll switch their positions.

I think I may have posted something like this before but I'm not sure so here it is again. These instructions were on a package of meatballs I bought at Costco today.

I agree with everything that has been said here, and I'll add that someone like my sister would buy it as a gift for someone. I say my sister as she is not particularly interested in cooking and so would not think of the space it would take up. On the other hand, it is very attractive and that would appeal to her. So yes, there is a market for it, but you won't find many, if any, eGulleterx buying it for themselves.

Mmmmmm, caramel apple........

They sound seriously good.

I like the look of it but I wouldn't buy one due to having to store it.

The first and third book are no longer at those prices but strangely, the cupcake one was free. Edited to add: I just recieved notice that I was charged 99 cents for the book.

No, I haven't tried egg white. The bread I made called for 1 egg yolks and AFTER I had sprayed and put the seeds on the dough, I noticed the egg white sitting in it's little bowl. Too late I wondered if I should have used that instead. I think egg white might be the answer. I'll try that next time.

This is the one i have and i love it. https://www.amazon.ca/Zojirushi-BB-PAC20-Bakery-Virtuoso-Breadmaker/dp/B0067MQM48/ref=sr_1_2?crid=1TVZRVSMYTN5U&keywords=zojirushi+bread+maker+bbpac20&qid=1573582823&sprefix=zojirushi+bread+maker+bbpac20%2Caps%2C213&sr=8-2 Yesterday I made the Harvest Grain Loaf from the KAF site. I used my bread machine to mix the dough intending to pull it before the final rise, shape it, and bake it in the oven. I checked on it while it was kneading and it looked like soup. More flour went in. Then more. Still very wet. Added more until it felt right then proceeded as planned. As a rough guess, I must have added 1 1/2 cups flour. I don't know what I did wrong, but something clearly went amiss with my measuring. I sprayed the unbaked loaf with Pam thinking that the Artisan Bread Topping would stick to the loaf but it didn't. How do you get a seed/not topping to stick to the loaf? The finished loaf is very nice -- had some for lunch.

Great article. Thank you for posting it.

Thanks, @MelissaH. That is what I thought. I think I will put it in the loaf pan and bake it in the oven. I'ii pull it after the last punch down and before the final rise.

I am making a harvest grains loaf courtesy of KAF. I am using my Zo and plan on baking it in there as well but without the paddles. I would take those out when? After the kneading? Before the final, rise? It seems to me the blades are needed to punch the dough down which means I would remove the blades after the second punch down and before the second rise? The manual is not at all clear and neither is the recipe. Thanks for helping me.

The one on the right is the Portugese one.

I finally got to a store that sells Asian baked goods and I picked up one Portugese egg tart and one Hong Kong egg tart. I cut each one in half and we shared them. We both much preferred the Portugese one, we found the Hong Kong one too eggy.

I too thought the same thing. Just about snorted my tea through my nose.

Thank you. I am going to have soooo much fun going through these.

I use 585 grams (4 cups) of flour for the pain de mie. The recipe I use also calls for 1 1/2 cups of water, 6 T of butter and a couple of T of honey along with the salt and yeast.