Posted on 03/26/2011 8:11:31 AM PDT by goodwithagun
We lived for a decade in a big, yellow, two-story wooden (drafty) house built in the 1890s trying to raise 3 boys in rural virginia. Does that count?
You can imagine the number of sandwiches we made....
ping
Good point..... although I don’t know that my grandmother EVER made bread. lol
Which brings me into this conversation. I started out with high expectations that, here finally, was an easy bread recipe. Easy? I might be able to do this. So I went to the site and started reading. Ingredients: check. Instructions: check......well....until I got to step number 5. I just knew it! I just knew there would b e a hitch some place. The problem is: I DON’T COOK! I thought that was the reason they invented McDonalds. So, somebody please tell me, what the heck is a pizza peel? And what does 4 bunched corners mean? What is it about a pizza peel that requires me to spread dough and then put the boule on the pizza peel? I’m sooooo confused.
bfl
A pizza peel is like a paddle - a large spatula - if you use a pizza stone (this gets hot in the oven and you place the pizza, or bread dough, onto the already heated stone) they are suggesting you use this "peel or paddle" so you don't burn yourself - I don't plan to buy one, I will figure something out- like maybe using one of my plastic cutting boards and letting the bread dough slip onto the pizza stone from that.
The process of pulling the dough is different than kneading it. I'm assuming this means that after you cut off the portion you are going to bake, you take two sides and pull out slightly and tuck under, then take the other two sides and do the same. This is a way to stretch the dough a bit without kneading it. Does that make any sense? I may not be able to do it either - but that is how I am going to try.
The yogurt is cost effective for my area. One quart of Dannon plain full fat yogurt is $2.50, and I can get the equivalent of 3.5 quarts out of a $2.89 gallon of milk once some of the whey is strained off. I can get about 2.75 quarts of Greek style yogurt, and that is $3.98 for 16 ounces. All prices are from Walmart, except the milk which is from Aldi.
I’m an avid bread maker, I really like Peter Reinhart’s books.
I’m making bagels from the recipe out of his Bread Maker’s Apprentice book right now.
Ed
My husband makes whole wheat pizza dough from scratch in our bread machine. It’s delicious, the best crust I’ve ever had. He’s making it tonight.
LOL. Thank you for the education my dear. I once had a rudimentary knowledge of “farm” cooking. All the fancy tools, etc. are foreign to me. I know how to cut the head off a chicken, pluck it, cut it and fry it. I know how to heat up an iron skillet, mix up cornbread and slap it in the oven. I know how to make biscuits, roll them out, cut them with an empty baking power can. I can raise a garden and prepare the produce and even can it. I put all that behind me when the kids left home. I told my hubby, “been there, done that.” So he took over the cooking. I wash the dishes, mow the yard,and trim the shrubs. We have an understanding. I sometimes see a recipe that looks interesting and I take a notion that I can cook, so I will download the recipe and promptly forget about it.
Try a cookie sheet with no lip and see if that will work for you....... I saw that as a suggestion somewhere.
Sounds like you've done your time cooking.....
ping
What toppings do you use?
Now you’re talking. I’ll remind hubby that he can make bread from the frozen dough. LOL I know, I’m messing with you girls and your great thread. I’ll behave now. Gotta get some work done.
On other days of the week, cheddar and swiss cheese, fresh garlic, extra virgin olive oil, peppers, onions, red sauce (Silver Palate marinara), pepperoni, and sausage. Mushrooms and hamburger are good options, too. We don't have pizza very often, so when we do, we really appreciate it. :)
Oh, I am all Aldi’s, all the way! Just found it a bit over a year ago and love the whole concept, both as a business plan as a a tightwad consumer who doesn’t like to spend a lot of time shopping.
I buy their small cups @ $0.37/ea. Hub has one a day before/part of b’fast. I buy 2 trays (12 each) at a time, so he gets a variety of flavors. But can’t imagine home made wouldn’t be far better. Can’t wait to try it ... will let you know results.
Yep, we’re Aldi fans as well. I’m just very careful with what I buy. We don’t eat fake sugar and we avoid HFCS like the plague. If you want real yogurt for a great price this recipe is it. If you’re used to the flavored, sugared cups this recipe might be a surprise for you. It is the real thing which is very tangy. Think of sour cream. To make it the equivalent of the cups, you’ll have to add A LOT of sweetener. My sis-in-law tried the recipe and did not like it at all. She just wasn’t used to the flavor of it.
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