ElsieD

Are you baking this in the machine or in the oven?

Me too! I'm interested in this too!

Scrambled eggs should always be accompanied by ketchup.

I love pickerel. In my younger days, I used to go fishing for them.

Thanks, Andie, when I am ready to do raisin buns I will refer back to your blog. They look great. Yesterday I decided to try a one pound loaf of plain white bread in the machine. I tried to time the various stages but since I forgot to set the timer I ended up with approximations. Plus, I had to go and look after Sam, the cat, and that threw me off even more. Still, I ran this mainly as an experiment to see how a one pound loaf would turn out in a machine meant to do 1 1/2 and 2 pound loaves. The answer is perfectly well if you don't mind aď slightly misshapen loaf, although I did go in between cycles to shape it a bit. But, the top of the loaf remained white. I decided to brown the top under the broiler except I was doing something else and let it go a bit longer than I should have. The end product is what you see in this post. The bread eats fine, although I find it to be on the sweet side. When I make bread without the machine I never use sugar. Is there a requirement to use sugar when making bread in a bread machine? I'd rather not have to use any, or if I must, as little as possible.

How do you prepare liver and banana? I love liver and like bananas so would like to give this a try.

@andiesenji thank you for your "show and tell". The loaf I made yesterday turned out well. It was 6 1/2" high. I don't know if that is normal, but it did not hit the lid so I guess all was well. The loaf was well mixed and was evenly baked with a more or less perfect top. We ate some today and I am happy with it. What I did not do, and will do with the next loaf I make is pay attention to what happens when. I'll compare it to your pictures so I can get a good sense of what happens when. I'll also take the blades out before baking. I watched most of the DVD that came with the machine and they suggested that you could bake rolls in the machine. I would think the rolls would stick to each other and end up as one big blob. Anyway, I'll be making another loaf in a couple of days and I'm looking forward to it.

That's a work of art!

I did this too and THEN I placed them opposite each other.

@andiesenji thanks again. I just put on a second loaf, blades all the way down, positioned in opposite directions. I am making the same 6 grain loaf except I am using active dry yeast instead of the rapid rise. Funnily enough, when I first put the blades in, and checked them, I did not have one of them all the way down. It is almost as though it caught on something. I'll have to watch for that. I'm pretty sure now that my problem with the first loaf was the improper blade position.

@andiesenji thank you for your reply. Pardon my stupidity, but are your two paragraphs connected on some way? The first paragraph has me running the machine on empty - but to what end? I will make sure the paddles are pointing in different directions. The second paragraph as a stand alone paragraph makes sense. I gather that I remove the paddles so they don't leave holes in the bread and then I replace the dough and carry on with the bake cycle. We salvaged enough of the bread to try some with peanut butter. The bit that we had was very good.

I made, or rather, the Zo made It's first attempt at a 6 grain bread. This is the result. Obviously, I made a mistake or perhaps several. One end of the loaf is perfectly baked. The other end looks as though it was not mixed properly and indeed, when you cut into it, it is very floury/crumbly. I used the quick setting, medium crust. The crust turned out not medium - I would call it very light. When I put the ingredients into the pan, I followed the order stated. That is, water on the bottom, then dry ingredients and then I made a little depression to put the yeast into so it would not be in contact with the salt or water. I admit that must of tge ingredients were piled up at one end. I thought ygd kneading would spread yhings put.I used 2 1/2 teaspoons yeast. I am going to try another loaf today to see what happens. We need to go out for a while shortly and i will pick up some regular active dry yeast and use that with the regular cycle. Hubs just came in and said he didnt think i had the paddles in correctly as one is still stuck in the loaf. So that is a possibility. I must say that the part of the loaf that actually looks like bread looks very good. I'm about to try some.

I bought the Zojirushi today and will take it for a spin tomorrow. I called the Bakers Hot Line at KAF about the soaker and they said much the same. Soak it as per usual, then add it to the liquid on the bottom of the pan. I'm excited to try it out.

Congratulations and good luck. Love the beets. We are having beets tonight but they most assuredly won't look of taste like that. It looks lovely.

The soaker in my case is s mix of grains and seeds that are soaked in water for 12 to 16 hours before proceeding with the bread recipe. I went through the on-line manual of both the Breville and the Zo and they made no mention of soakers.

How do the different machines handle soakers? One of my favourite breads is made with a soaker and I would like to know if a machine can handle that. I notice Breville has a bread machine. It will make loaves in several sizes but only has one paddle. Is it important to have two?

@Norm Matthews I love the look of your Korean dishes.

And Ottawa.

The Kindle version of Andrea Nguyen's Asian Dumplings for $1.99 just fell into my cart.

What make is your bread machine? I had one of the very early ones, a Panasonic that I bought around1987 or so. I used it for a number of years and was happy with it until I started wanting to make other types of bread and started making them by hand. What exactly do the newer ones do that makes them so great?

But not, of course, Williams Sonoma in Canada.

I just completed this. It only took a few minutes.

@curls I love the double salt black licorice, probably because that's what I grew up with. The black licorice sold here in Canada holds zero appeal for me.

I've made a note and the next time I'm there, i'll ask them.

Re: the Belgian brown sugar, the brew place where we make our wine advertised Belgian brown sugar on their web site but when i went there to get some, they only had it in liquid form. They claimed never to have seem it in granulated form. I only mention it because it might be wise to call a brew-your-own place and ask them before you go round to visit them. We have a number of places in the city but i havent checked any further as yet.