lougord99 wrote:jilter wrote:I have never made bread. I want to know how and am fearful of the process. Going to take bread making 101 this weekend at Bettie’s Chicago. I hope it tempers my anxiety around kneading and proofing.
Remember that the absolute worst thing you can do is make a bad loaf of bread and learn something. There is nothing to be fearful about.
zorkmead wrote:I tried a new English Muffin recipe today - I'm pretty happy with these! We will see how they stand up in a sandwich tomorrow
This is Tom Douglas' recipe from the Dahlia Bakery cookbook. They are baked entirely in the oven. These are great, but I think I may try a recipe that's cooked on the stove top before I abandon this project.
tjr wrote:For those who are interested and don't have the book, Dahlia Bakery's English muffins are featured on many a recipe blog. Here's one with a Chicago connection: https://www.lottieanddoof.com/2013/03/english-muffins/
Perhaps the most interesting and unique thing is that they are potato breads.
justjoan wrote:i might try this as the recipe that came with my english muffins rings is not worth making again...i was able to send this to myself as a text message, but as an email there was no text....dont know what that means...
Peanut butter? Other nut butter? My recollection is that Anadama is both fairly sweet and not particularly durable.zorkmead wrote:It seems like it would be the perfect bread for some type of sandwich, but I'm not just sure what type of sandwich that would be
tjr wrote:Peanut butter? Other nut butter? My recollection is that Anadama is both fairly sweet and not particularly durable.
thaiobsessed wrote:I tried the Milk Street TV tomato olive focaccia recipe (I didn't use olives in mine, just doubled the tomatoes) and it came out great. This may be my favorite focaccia recipe even though the technique seems strange (lots of yeast, long proof).
tjr wrote:Tonight was crumpets from The Bread Bible. They look good, but I wound up with 3 thick crumpets rather than 6 thinner ones. The batter didn't pour and flow out quite as well as expected. We'll see how done the middles are at breakfast