ElsieD

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!

@rotuts Those spuds look really good. Which setting and what temp do you use?

I shall never again leap off the bed, collar my husband for help, get him to start cooking while I do the other required prep, apologize for "overnapping" as I put the finishing touches on the dish without taking a second look at my watch. I had put it on upside down and it was an hour and a half earlier than I thought it was, 5:15 instead of 6:45. We usually eat around 6:30 so lots of time. Good thing it is a casserole type dish.

I tried searching the forum but couldn't find it. Anyway, I now have rice flour so will attempt to make it. I will post my findings on the bread topic.

Those look amazing.

@MetsFan5 Thanks for the idea of the puff pastry appetizer. I have a sheet of puff pastry in the freezer so I think I'll try this. Can't see trying to sprinkle the garlic and herbs over it though, probably easier to just mix it with the tomato sauce. I too would prefer mozzarella. Edited to add: I bet puff pastry topped with muffaletta mix wouldn't go amiss either.

Can you elaborate on your experience? I want to try it too and it would be helpful to know what happened with yours.

Great article.

Bulk Barn carries rice flour.

Maybe @Shelby will chime in and give us a refresher on her experience.

I don't remember ever eating bread with that kind of topping. I looked up recipes for tijgerbrood and they are all similar, much like the ones you linked to, although for the bread part the recipes varied a bit in terms on the type of flour used. I too, need to find me some rice flour.

Welcome to the forum. There are a lot of helpful people here.

I wrote about it here and rhapsodized about their burgers with the Dutch Crunch buns. @Smithy what were those buns like? I came across a recipe for them a few weeks ago and thought, 'I'm Dutch, and have never heard of them before". IIRC, there was a water/sugar mixture painted on them which crackled as they were baking. If they were good, I'll try and find the recipe again.

You won't be disappointed.