ElsieD

Thanks! I have never seen this sold here and when I looked on the Pilsbury site, croissant dough did not show up. I guess it is sold to restaurants and such.

Pillsbury sells croissant dough?

Nice! Love mango. How clean were the sides and bottom? @JeanneCake Repeat after me - we will not buy the Ninja Creami!

It is a high hydration type. Next time I make it, I'll take a bit of it and put it in a mini loaf pan. We'll see what happens. I don't think it will work either, but we'll see.

Sprung for Grace Young's book.

Has anyone ever tried baking focaccia in a loaf pan?

This is the bread I mentioned above. In the end, I just mixed the fruit in using the Kitchen Aid. I looked at the amount of fruit that needed to be blended in and thought there was no way I could incorporate it by hand. I did cut back on the fruit. I used 4 cups of fruit instead of 5 1/2. I gave a loaf to my sister who thinks it's just great as does John. I thought it was too sweet. Just for a lark, I'll make this again using the full amount of fruit but leave out the sugar. I make a Peter Reinhardt focaccia bread with fruit that has no added sugar and suits me just fine.

Ouch!

I remember Baby Duck well. Too well.😁

I had that exact same one. Over time, it took on the smell of butter and not in a good way. We tried everything we could think of to get that smell out but never did succeed. It is now resting somewhere with all the other butter bells. They do work nicely, though. Anyone ever see one of these in stainless steel?

For those of us unfamiliar with butter cutters, what does it do that a knife won't do?

@mgaretz I'm referencing @JoNorvelleWalker's comment who said she thinks the Ninja Beaker must be spun in one shot. Can you tell us if you can freeze say a cup of ice cream mixture in a beaker and spin that smaller amount?

Thank you. When you say cloth roll, do you mean something like a tea towel or microfiber cloth?

Lucky you. Our markets happen once a week and herbs are sold in bundles.

I tried this with my last batch of cilantro and within 2 days it had turned to slime. Reading the replies, I used too much water.

Thank you for this post. I had been mulling over @weinoo's post when I read yours. It reminded me that our second fridge, a Samsung, has a totally separate drawer and that you can adjust the settings for that drawer. There are four settings ranging from -1C (29F) to 5C (42F). I figure that drawer can be my fridge "warm spot" as the doors in my kitchen fridge are full of other stuff.

Looks amazing!

Great review. Looking forward to more. One of the reviews I read complained about how difficult it was to clean. Did you find this to be the case?

This is one that I have been making. It has 2 cups of fruit and 3 cups of flour. I have done some googling for Dutch recipes and they all have the same ratio of fruit to flour by weight (much more civilized than cups). It does indeed look the recipe I want to make has too much fruit. I'm still wondering what is the best way to incorporate the fruit into the dough.

Yes, I should have mentioned that the recipe makes 2 loaves. I recently bought a loaf of this bread from a Dutch baker and it was chock full of raisins and currants. Delicious toasted, with dripping butter. But you are right - that is one whack of fruit. I'll do some more googling and see if I can find more recipes. The one I am contemplating making comes from a book called "Let's go Dutch" written by someone who was born in Holland and moved to Canada as a child.

The difference in the Canadian dollar does not translate into such a great price difference. With the Canadian dollar at .79 cents US if the prices were equal, one would pay appx. $8328 Cdn, not $10, 882.

Thank you for this, but I don't have any sourdough and don't plan on starting one. I have made raisin bread in my bread machine and have been happy with it, using a recipe from the booklet that came with the machine. My problem with this recipe is incorporating, by volume, more fruit than flour and the best way to do that.

Thank you, I have thoroughly enjoyed this. I did a couple of eGullet blogs on Newfoundland and the beauty of having done that is being able to re-read them and enjoying the trip all over again.

I throw out a lot of herbs because I don't know the best way to store them properly. The other day it was cilantro. Often asparagus and thyme meet the same fate. So, how do you store your herbs? On the counter in a container with a plastic bag over them note: (does not work for cilantro), wrapped in a wrung-out paper towel in a plastic bag? I'd love to know what works and what doesn't.

I found a Dutch recipe for raisin and currant bread. The recipe calls for 5 cups of flour, and a combined 5 1/2 cups of raisins and currants. The dough is prepared without adding the fruit which is not added until after the first rise. Would it not be difficult to incorporate that much fruit by hand? Can I use my kitchenaid? Or can I mix it in with the dry ingredients before adding the wet ingredients when making the dough? I've tried adding fruit to bread dough before and found kneading it in not that easy, and that was using a lot less fruit. Thanks for any help you can give me.