ElsieD

I made the Many Seeded Bread mentioned above. I mixed the doughTuesday and plopped it in the fridge. On Wednesday, as instructed, I took it our of the fridge two hours before bake time which I read as take out two hours ahead of time, then shape and proof for1 and 1/2 to 2 hours. Which I did. So.......I'm surprised it turned out as well as it did. We like the bread very much, but I am still looking for a darker, seedier bread. I can't seem to find a recipe that looks like what I am looking for so if anyone has any suggestions, I would be pleased to get them. This loaf called for sunflower, pumpkin, sesame and flax seeds.

Baby steps, Anna, baby steps.

Happy Birthday, Anna! Sounds as though you had a great day.

Thank you for responding to this. It makes sense that it wouldn't brown, and what I did was stick it under the broiler to brown the top a bit. But, the texture was like stodgy bread pudding. My baking powder is fresh, I bought it just a few weeks ago. One thing about the IP and temperatures - the IP people replaced one of my pots because the temperatures were off. I recently made a big batch of chili using my two IPs one of which was the replacement and the food temperatures were not the same. They were both on slow cook and the one pot was set on "slow cook more" and the food temperatures was 145F. The replacement pot was set at "slow cook less" and the food temperatures was 197F. The food did not budge from those temperatures for over an hour. I look forward to hearing back from you on the cake. The flavour was delicious.

I do not clean as I go (hangs head in shame). But, I do have a husband who comes in from time to time as I'm cooking and he cleans up after me. Sometimes more than once. He cleans as he goes.

Question: do you get notified of these deals? I get daiky Kindle notifications from Amazon.ca but there is never a cookbook among them. I too am a Prime member.

I made this yesterday and as you can see from the picture, it was a white, undercooked, very dense blob. Yours, Anna, at least looks appetizing. The flavour was great, and I think we would have enjoyed it had it turned out. I followed the directions to a T, including checking to make sure the IP was set for high pressure. I haven't a clue as to what went wrong. Anyone else try this?

Entaillez

Has anyone made the recipe for Many-Seeded Bread from Artisan Bread Everyday by Peter Reinhart? I love a particular multigrain bread I can buy at s local store but would like to try my hand at making a reasonable facsimilie. While I am a reasonable white bread baker, i have never tried making a multigrain loaf. Thank you.

I wouldn't as much as think of trying it.

I now have another book on Kindle. Looks good! Thank you.

@RWood that is beautiful.

I remember the first time some young lad, upon holding a door open for me, called me ma'am. For a few seconds I wondered who he was talking to, which is when I realized that it was to me.

@dhdav66 nice kitchen. I especially love the floor.

Interesting. It only took 10 minutes @350 to straight out of the fridge?

I used Kirkland brand chocolate chips, 4 oz.worth melted with 1 tablespoon butter. The chips are labeled 51%cacao and the ingredient list says unsweetened chocolate, sugar, soy lecithin, vanilla.

A bit late here but thank you all for your suggestions. I appreciate it.

There is also an app called FLIPP.

I don't know if this is the right place for this. If not, please delete but in my defense I did bake today and what I made is the reason for this post. I'm having a family party here next Saturday and so I don't get the last minute frazzles, I have been making things up ahead of time and freezing them. Today I made date squares and Nanaimo bars. When I cut the Nanaimo bars, the chocolate topping cracked and a lot of it, especially around the edges splintered. They are now not much to look at save for maybe 6 or 8 pieces. What can i do to fix these? Add more chocolate to sort of "glue" things over? Take the chocolate off and apply new chocolate? Or are they not salvageable?

I agree with that sentiment. Costco is selling that book right now and I keep ogling it every time I'm in there.

I actually have something to post. Since I was on my own this afternoon,I decided to see what the thrift shops in my area had to offer. I went to three of them, and left empty-handed from the first. At the second I spotted this Riedel glass which matches what we have. At 99 cents, I snapped it up. Sadly, they only had the one. At the third I bought three books which set me back a total of $3.33. A bit of a story about the Canlit book. I used to have it but had to purge my books when we moved and that was one of them. I took the two recipes I knew I absolutely wanted (nanaimo bars and date squares) and saved them to Evernote. I am throwing a birthday party on the 13th and thought I would make the Nanaimo bars from the recipe from that book except I can't find it. The one for the date squares I had but not the other. So it was serendipity when I found the book today. And now, there will be date squares!

The brand is Bakto Flavors. They are in New Jersey.

Did you cover the potatoes with water?

I made the Bacon Scallion Cream Sauce again the other night to go with some ham, cheese and asparagus crepes. I used ground pepper rather than cracked and added 1 tablespoon of whole grain Dijon mustard. It was really good so I thought I would mention it here in case anyone else might be interested in this slight variation.

We've eaten the 2 lamb stews and a hunk of ham from the last smoked picnic shoulder we had. One hunk left in the freezer along with the 2 whole ones. The hunk of ham became Ham, cheese and asparagus stuffed crepes with that Bacon Shallot Cream Sauce from the Recipes That Rock 2017 thread. I used ground pepper rather than cracked pepper in the sauce and added a tablespoon of whole grain Dijon mustard. Tonight - finally - we eat the last of the perogies so another item gets scratched off the list.