ElsieD

I freeze bread all the time as well. Bake, cool, slice, wrap in Press 'N Seal, then put in a ziplock bag and freeze.

Yes. I really like raisins. I love raisin bread, particularly the kind TJ sells. I love making and eating focaccia buns into which I put raisins and dried cranberries. Just this morning I put some on my bran flakes. I loathe, loathe I tell you, raisin bars.

I too have the BSOA but find that when I use the air fry for say, frozen sweet potato fries, the ends often come out almost burnt. I have noticed in your posts that it doedn't seem to happen to you. What temperatures do you mostly use for what?

I've marked the Potato Sandwich Loaf recipe and I made her pain de mie a couple of days ago. I really liked it.

Thanks. That's what I thought. I'll make two batches so that if I need more, it will be there. If there is any left, I'll freeze it.

I posted this same question in the topic The Bread Bible by Rose Levy Beranbaum but I didn't recognize any of the posters names so since my question is about pizza dough, I thought I would ask here, as well. On page 90 she gives a recipe for pizza dough that she says is enough for 2 people. Is it? The recipe calls for 3/4 cup plus 1 tablespoon flour. It seems to me that is not very much.

I just received this book and am wondering about the pizza dough recipe on page 190. She says it is enough for 2 people but it sure doesn't look like enough dough to me.

@Ann_T does the rye flour have to be organic? I never use rye flour so having to buy a whole bag would be a waste whereas I can just buy what I need from Bulk Barn.

This is great, I'm really enjoying this. Wonderful photographs. Thank you for taking the time to share your trip with us.

Fascinating. Thank you.

I made another Pain de Mie today. I was going to do the Dutch Crunch buns but noticed we were out of bread so made that instead. Folks - if making Pain de Mie don't forget to grease the lid!😳

I didn't think I'd be back here so soon......😳 I shall never again put bread dough in my 13" Pullman pan without spraying the lid with oil. You bake it with the lid on for 1/2 hour with the lid on and 1/2 hour with the lid off. After the first half hour, it was a b...h to get off.

Welcome to the forum.

I count 8 rolls. Having read that this recipe makes 6 large ones, I too wondered about making a few more than that. Are yours the right size for burgs? I plan on trying my hand at them today, and will post about it on the bread topic.

I just ordered The Bread Bible by Rose Levy Berenbaum and it arrives tomorrow. I was surprised that when I used the "look inside" feature, it displayed page after page of this book including full recipes. Therefore, I was even more surprised that the Index was not. However, I know I will like the book so I went ahead and ordered it anyway.

If you are going to add water, ( and you may have already thought of this) I would use a spray bottle.

I agree 100%. Unless I'm really, really sure I want the book, if there is not an index that means I can't really see what I am buying = no sale.

I managed to finish off the rest of a pork loin and a top sirloin steak. Going in is some pork schnitzel and 1 package of chicken thighs. In my defense, I was out of chicken thighs.

You almost have me wanting some.

I share your dislike of BS but I like pears. I was raised the same way.

I love pork with apples and mustard. Can you share the recipe for the sauce?

We had wings. Just wings. They were huge.

I deep fried these jumbo wings using the Control Freak. They were cooked at 375F and went in straight from the fridge. I was amazed at how quickly the oil came back to it's temperature, I'd say within 2 minutes. Also, it was nice to just put them in the oil, set the timer and walk away until my timer went off.

Off to get a clothes hanger..........

@Anna N You guys eat the most interesting food!