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FReeper Weekly Recipe Thread (Dec 31 ~ Happy New Year)
FreeRepublic Cooks | Dec 31, 2011 | libertarian27

Posted on 12/31/2011 9:09:18 AM PST by libertarian27

Welcome to the 4th installment of the FReeper Weekly Recipe Thread 2012.

Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or three- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!

Here's the place to share and explore your latest and greatest favorite recipe.


TOPICS: Chit/Chat; Food; Hobbies; Reference
KEYWORDS: cooking; food; happynewyear; recipes; weeklyrecipethread
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Happy New Year!!!
1 posted on 12/31/2011 9:09:33 AM PST by libertarian27
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To: libertarian27

My chocolate chip cookies always come out like really flat. Anybody have any ideas on how to make them thick and yummy.


2 posted on 12/31/2011 9:12:17 AM PST by Jukeman (God help us for we are deep in trouble.)
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To: libertarian27; FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; ...

~~~Weekly Recipe Thread Ping List~~~

Last Week’s Recipes: (Dec 24th)

Appetizer __ Post # 55 __ Bacon wrapped cocktail wieners

Breakfast __ Post # 21 __ Christmas French Toast

Cookies __ Post # 12 __ Pecan Cookies
Cookies __ Post # 16 __ Neiman-Martcus Cookies
Cookies __ Post # 25 __ Tea Cakes
Cookies __ Post # 39 __ Turtle Shortbread Cookies
Cookies __ Post # 59 __ Danish Oatmeal Cookies

Dessert __ Post # 08 __ Carmel Bacon Peanut Bark
Dessert __ Post # 09 __ Southern Corn Pudding
Dessert __ Post # 34 __ Peanut Butter & Pretzel Truffles
Dessert __ Post # 44 __ Peanut Butter & Pretzel Balls
Dessert __ Post # 48 __ Pink Stuff

Fish __ Post # 27 __ Cwedar Planked Salmon

Ham __ Post # 19 __ Anytime Ham
Ham __ Post # 27 __ Orange Glazed Ham

Icing __ Post # 23 __ Easy No-Cook Divinity Frosting

Muffins __ Post # 22 __ Cranberry Orange Scones

Pizza __ Post # 39 __ Turkey Club Pizza

Salad __ Post # 04 __ Killer Salad

Sauce __ Post # 26 __ Cranberry Sauce

Vegetable __ Post # 41 __ Crash Hot Potatoes

Dec 24th Link
http://www.freerepublic.com/focus/chat/2824635/posts?page=67#67


3 posted on 12/31/2011 9:12:17 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27
Happy New Year, Lib27! Whatcha in the mood for today?

Made a bacon/ham/egg/pretzel cheese balls for a Christmas party that turned out quite well, if you've any interest.

4 posted on 12/31/2011 9:15:35 AM PST by SAJ (What is the next tagline some overweening mod will censor?)
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To: Jukeman

Is your baking powder fresh? Do you overgrease or overheat your pans so that they either spread too much or melt?


5 posted on 12/31/2011 9:16:36 AM PST by miss marmelstein
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To: Jukeman
Hi, Jukeman --

Well, as they say, you can't get to where you're going if you don't know where you are. So, how about you post the recipe you're using now...and maybe we all can help you tweak it?

6 posted on 12/31/2011 9:21:10 AM PST by SAJ (What is the next tagline some overweening mod will censor?)
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To: libertarian27

I don’t generally like cake mixes but I recently bought Trader Joe’s gingerbread mix. It came on a recommendation, although the person said it was not overly spicy.

Liking my gingerbread a little bit spicy and damp and rich, I used melted butter instead of “oil,” added two more teaspoons of powdered ginger, 1/4 cup of molasses instead of water and then grated some fresh ginger into it as well. (I’ve found out that most of the flavor of fresh ginger is in the skin.)

It came out very well and despite everything was still not too hot - just spicy and delicious.


7 posted on 12/31/2011 9:23:30 AM PST by miss marmelstein
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To: SAJ

Happy New Year SAJ!

Cheese Ball sounds interesting - Please post!

I was going to make a bunch of Stuffed Shells today for parties around town tonight (Amateur Night) but all my large shell pasta boxes I got out of the pantry this morning (Barilla - well within code) has white spots on it and pasta dust pouring out of the boxes - ewww, bugs or something)I don’t feel like shopping today.... So I’m making Pies - Custard and Pumpkin - Maybe a cake :>)


8 posted on 12/31/2011 9:25:12 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: miss marmelstein
Good q's, miss marmelstein! Biggest mistake is often in the baking powder. Would you believe that lots of recipes don't even **call** for baking powder? Truth -- even Food Network doesn't use b.p. in its recipe.

Just btw, "fresh" seems to be relative. By keeping b.p. tightly sealed (after opening) in the fridge, I've had good results with it for up to 18 months.

9 posted on 12/31/2011 9:25:29 AM PST by SAJ (What is the next tagline some overweening mod will censor?)
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To: miss marmelstein

SAJ official gingerbread tip: substitute half of the molasses called for in your recipe with **honey**. Tastes great and makes the dough MUCH easier to work.


10 posted on 12/31/2011 9:27:24 AM PST by SAJ (What is the next tagline some overweening mod will censor?)
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To: SAJ
Wow! 18 months! That's fantastic. I have a real tendency to chuck everything out after a month or two - just a quirk I have.

Some professionals complain that baking powder has a “chemical” taste - I know that was one of Edna Lewis's pet peeves (she used cream of tartar and something else). I don't get it myself and happily shovel in the bp!

11 posted on 12/31/2011 9:29:57 AM PST by miss marmelstein
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To: libertarian27
Happy New Years!!!

Hope everyone picked the meat off their Christmas ham bone and froze it for later use in a soup, casserole, etc. And that they saved the bone for a pot of beans.

I made the best stuffed potato skins with the leftover Christmas mashed potatoes. I don't skin potatoes anymore but cook them (bake or microwave), scoop out the insides and stuff the skins. No waste and makes for an extra meal or two. The unstuffed skins can be frozen on trays (so they don't stick together) and then stored in baggies in the freezer for later use.

Stuffed Potato Skins

Pre-cooked potato skins
cooked and crumbled bacon flavored sausage (raw links found in the breakfast sausage section)
chopped onion sauted in the sausage grease
picante sauce
shredded monterrey cheese

Place ingredients on the skins in order. Bake 400 for 10 minutes or until cheese has melted.

Ingredients amounts are whatever you have on hand or leftovers you need to use up. Try a variety of ingredients like ham and swiss, or broccoli with cheddar, or asparagus with bacon and hollandaise sauce.

12 posted on 12/31/2011 9:32:00 AM PST by bgill (The Obama administration is staging a coup. Wake up, America, before it's too late.)
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To: SAJ

Unfortunately, my husband is allergic to honey so I always have to use substitutes. Sometimes I use Lyle’s Golden Syrup as a sub. I kinda like that dark, slightly bitter taste of molasses, though.

I assume you’re talking about gingerbread cookies? I find them almost impossible to deal with, lol. I stick with the cake.


13 posted on 12/31/2011 9:32:24 AM PST by miss marmelstein
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To: SAJ

I eat appetizers in place of dinner. Would you please post cheese ball recipe?


14 posted on 12/31/2011 9:32:45 AM PST by Silentgypsy (If this creature is not stopped it could make its way to Novosibirsk!)
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To: miss marmelstein; All

I heard good things about TJ’s brownie mix, too.
Happy New Year to y’all!


15 posted on 12/31/2011 9:34:28 AM PST by Silentgypsy (If this creature is not stopped it could make its way to Novosibirsk!)
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To: miss marmelstein

Maybe the overheating. Thanks.


16 posted on 12/31/2011 9:35:28 AM PST by Jukeman (God help us for we are deep in trouble.)
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To: libertarian27
My New Years dish for tomorrow.

SICILIAN COD STEW

cod, 1 lb (better fresh than frozen)
1/4 medium onion
1/2 stalk celery
2 tbsp olive oil
large can tomatoes
2 medium potatoes
Sicilian green olives (the great, nasty kind)
capers
pepper
pinch sugar

Slice the celery and onion, and place in a heavy skillet or Dutch oven with oil. Saute for 10 minutes.

Peel, quarter and par-boil the potatoes separately.

A note from my late mother: Run the tomatoes through a blender for a few seconds to break them up. No more than that.

Add the potatoes and tomatoes, and sprinkle with the spices. Cover and cook for 15 minutes. Add the cod, olives and capers, and cover the fish with the mixture. Cook until the potatoes are soft. (The potatoes are the timer, not the clock.) (Note that as the cod falls apart in the stew, it will take on a color that is less red than orange,)

17 posted on 12/31/2011 9:37:44 AM PST by Publius
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To: All

Don’t forget the black-eyed peas for good luck in the coming year.


18 posted on 12/31/2011 9:38:23 AM PST by patriot08 (TEXAS GAL- born and bred and proud of it!)
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To: patriot08

Also, herring for prosperity and noodles for good luck!


19 posted on 12/31/2011 9:42:34 AM PST by Silentgypsy (If this creature is not stopped it could make its way to Novosibirsk!)
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To: libertarian27

Thanks for the thread and Happy New Year everybody!

Over the last week, I have made 3 of these Orange Nut Breads. They are really good! As soon as they had cooled, I wrapped them in plastic wrap and I think they were even better a day or two later. When visiting family & friends, especially during the holidays, this bread makes a nice hostess gift.

ORANGE NUT BREAD

2-1/2 cups sifted all-purpose flour
3/4 cup sugar
2-1/4 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup chopped walnuts
1 tablespoon grated orange peel
3/4 cup dried cranberries (optional - my addition to recipe)
1 beaten egg
3/4 cup orange juice
2 tablespoons vegetable oil

Preheat oven to 350 degrees.
Sift together flour, sugar, baking powder, salt & baking soda.
Stir in walnuts & orange peel (and dried cranberries, if using).
In a separate bowl, mix the orange juice, egg, and vegetable oil until blended, then add the flour mixture, stirring until just moistened.
Pour into a greased 8-1/2 x 4-1/2 x 2-1/2 inch loaf pan (if you don’t have 8x4 size, 9x5 works fine - that is what I used)
Bake for 55 minutes or until done.
Remove from pan, cool on a rack.
Wrap and store overnight.


20 posted on 12/31/2011 9:43:01 AM PST by MissMagnolia (You can't fix stupid but you can vote it out.)
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To: Silentgypsy

Happy New Year! I’ll be stocking up on gingerbread and brownie mix from TJ’s. I love to gussy them up.


21 posted on 12/31/2011 9:43:31 AM PST by miss marmelstein
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To: kalee

Thank You for that link on last weeks thread to the Crash Hot Potatoes. I plan on trying them with a pot roast next week.


22 posted on 12/31/2011 9:43:57 AM PST by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: libertarian27

This is one of my favorite party recipes (great for Super Bowl) & it is so easy. Although the original recipe was ‘stovetop’ rather than crockpot, the longer these cook (minimum 6 hours, I would say), the better they get. A lot of the juice (probably fat) cooks out of the sausages and they shrink a little and become more dense .... and more delicious. Also, the bourbon needs time to cook & blend, otherwise the alcohol is a bit harsh.

Wicked Wienies - (Large Batch in Crockpot):

2 packages Little Smokies (50 per pack, total 100)
1 bottle (32 or 36 oz) catsup
1 bottle (10-16 oz.) BBQ sauce
1/2 cup bourbon
1/2 cup brown sugar
2-3 tablespoons Worcestershire sauce

Mix all, add sausages, put in crock pot on high for several hours, then switch to low for a couple of hours. Sausages become more dense (& delicious) the longer they cook (6-8 hours or so).


23 posted on 12/31/2011 9:50:11 AM PST by MissMagnolia (You can't fix stupid but you can vote it out.)
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To: libertarian27
SAJ's Breakfast Cheese Ball

Not really FOR breakfast, so-called because of the main ingredients.

3 large eggs, hard-boiled and peeled
4 oz. swiss cheese, finely grated
4 oz. cooked ham, grated or finely chopped
6 oz. bacon, fat trimmed, cut into small pieces (see note 1)
4 oz. cream cheese, WELL softened
(optional -- see note 2) 2 TBSP canned devilled ham
ground cayenne pepper, to taste
ground black pepper, to taste
approx. 6 oz. small pretzel curlies or sticks

Quarter the eggs, place in food processor, and pulse until fairly finely chopped. Do NOT make a paste.

Cook the cut-up bacon over medium heat until done but not crispy. Drain the bacon oil (ok, ok, grease...G!) and let the bacon cool.

Cut the softened cream cheese into very small pieces. In a large bowl, combine ham, bacon, chopped eggs, grated swiss, cream cheese, cayenne, black pepper, and devilled ham if used. Mix well with your hands and form into a ball.

In food processor, pulse pretzels until broken into small bits, but do NOT turn them into pretzel dust. Roll cheese ball in broken pretzels until the ball is more or less covered. Place some of the remaining pretzel bits onto the ball by hand, to fix any gaps in the pretzel covering.

Put covered ball on a plate, cover entire plate w/plastic wrap, and refrigerate for 1 hour. Unwrap and serve with Triscuits or wheat thins.

Note 1: if your bacon is very fatty, the six oz. called for in the recipe will likely become 9 or even 12 oz. Plan accordingly.

Note 2: I recommend using the devilled ham, not for the taste but to help form a coherent ball. If you fancy devilled ham, use even more to your taste.

This ball was a pretty big hit at a party last week with several of my chef-wannabee friends. On an experimental basis, I used 1/8 tsp of cayenne and 1/4 tsp of black pepper. Your mileage may vary.

Bon appetit and Happy New Year!

24 posted on 12/31/2011 9:52:02 AM PST by SAJ (What is the next tagline some overweening mod will censor?)
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To: Jukeman

Here’ the scoop on cookie making from Alton Brown’s food scientist friend, Shirley O. Corriher. Here’s the info she gives on page 131 in her Cookwise book (a must have cookbook!).

Change the flour and fat in a recipe to give the texture you wish:

Thin cookie = butter rather than margarine or shortening
Crispy = a little corn syrup for the sugar
Puffy = use shortening and cake flour to prevent spreading, also use another egg in your liquid amount
Moister = brown sugar
Color = increase baking soda
More spreading of the dough = more liquid and use all purpose flour instead of cake flour
Limit spreading = use baking powder instead of baking soda, or decrease fat and sugar by 2T
In between cookie = use equal parts butter and butter-flavored shortening


25 posted on 12/31/2011 9:54:50 AM PST by bgill (The Obama administration is staging a coup. Wake up, America, before it's too late.)
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To: Silentgypsy

Sure, gypsy — see post #24.


26 posted on 12/31/2011 9:55:26 AM PST by SAJ (What is the next tagline some overweening mod will censor?)
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To: Jukeman

I’ve had some good results with chilling the dough for an hour or two before baking.


27 posted on 12/31/2011 9:57:38 AM PST by llmc1
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To: miss marmelstein
That's too bad about your hubby's allergy -- honey is just amazingly useful in recipes (as, of course, you know already! ...g!)

Yes, I was talking about gingerbread cookies. A molasses-only dough drives me crazy too. Is there ANYONE whom it doesn't drive crazy...sheesh!

28 posted on 12/31/2011 9:59:22 AM PST by SAJ (What is the next tagline some overweening mod will censor?)
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To: bgill

VERY useful short summary, bgill. Thanks!


29 posted on 12/31/2011 10:02:20 AM PST by SAJ (What is the next tagline some overweening mod will censor?)
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To: patriot08

That’s on the menu for dinner in my house tomorrow.


30 posted on 12/31/2011 10:06:51 AM PST by ZirconEncrustedTweezers (Many things that are rare now were merely unpopular back then.)
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To: MissMagnolia

I had a dish that sounds similar at a baby shower and then lost track of the lady who brought it so never got the recipe. Thank you!


31 posted on 12/31/2011 10:07:20 AM PST by Silentgypsy (If this creature is not stopped it could make its way to Novosibirsk!)
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To: SAJ

Before I knew how to bake anything, I made gingerbread men for my parents (oh, I was only about 30 years old!) I didn’t roll them out thin enough and my father broke a tooth. So much for gingerbread men!


32 posted on 12/31/2011 10:08:46 AM PST by miss marmelstein
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To: SAJ; miss marmelstein
Would you believe that lots of recipes don't even **call** for baking powder?

That's because many of today's all purpose flours contain baking powder. Using different brands of all purpose flour will give you different baking results because of the protein amounts and other additives.

33 posted on 12/31/2011 10:09:13 AM PST by bgill (The Obama administration is staging a coup. Wake up, America, before it's too late.)
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To: bgill

That’s some useful info. I’ve gotta get that cookbook. Thanks for the recommendation.


34 posted on 12/31/2011 10:11:02 AM PST by miss marmelstein
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To: miss marmelstein

There’s no such thing as too much ginger!


35 posted on 12/31/2011 10:11:13 AM PST by bgill (The Obama administration is staging a coup. Wake up, America, before it's too late.)
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To: SAJ

Thanks! I’m already smashing my pretzels mentally. (Well, I plan to use a rolling pin, but you get my drift. It’d be a good trick though.) :)


36 posted on 12/31/2011 10:13:05 AM PST by Silentgypsy (If this creature is not stopped it could make its way to Novosibirsk!)
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To: bgill

I couldn’t agree more. People are waaaaaaaaaay to ginger about ginger.


37 posted on 12/31/2011 10:17:17 AM PST by miss marmelstein
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To: ZirconEncrustedTweezers

:)


38 posted on 12/31/2011 10:23:03 AM PST by patriot08 (TEXAS GAL- born and bred and proud of it!)
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To: miss marmelstein

FYI, while CookWise has lots of recipes, she concentrates mainly on the hows and whys ingredients do what they do. Like she devotes an entire chapter to eggs, another chapter to fats, and another to flours. But she writes like she talks so it’s an interesting read.

I just put her other book, BakeWise, on my wish list!


39 posted on 12/31/2011 10:25:37 AM PST by bgill (The Obama administration is staging a coup. Wake up, America, before it's too late.)
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To: libertarian27

Want to try something a little different? It is claimed Queen Elizabeth II, like her mother before her, has one of these before lunch every day.

30% gin, 70% Dubonnet with a lemon slice under the ice.


40 posted on 12/31/2011 10:27:05 AM PST by KyGeezer
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To: Jukeman

Short of changing your recipe, there are two things you can do ... thoroughly chill the dough prior to baking AND roll the dough into a ball between your palms instead of simply dropping from a spoon.


41 posted on 12/31/2011 10:29:20 AM PST by JustaDumbBlonde (Don't wish doom on your enemies. Plan it.)
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To: bgill

I always like books about the science of baking. Once you learn one fact it can make a whole lot of difference in the baking result. Most cookbooks never explain anything like this. I’ll bet Amazon has a cheap copy.

I wish I could get into Alton more. I know he’s the smartest guy on FN but his shows are so gimmicky it drives me nuts.


42 posted on 12/31/2011 10:31:30 AM PST by miss marmelstein
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To: Jukeman

This is an excellent chocolate chip cookie recipe. The cookies are large, and the trick is to use a 1/4 C. measuring cup to measure the dough, and just barely press the cookies down on the baking tray. Do not flatten them but just a bit, and don’t overbake. Cookies will look “raw” in the middle and golden brown on the edges, but they are done!

Happy New Year!


Chocolate Chip Cookies

1 ½ cups butter, softened

1 ¼ cups granulated sugar

1 ¼ cups packed brown sugar

1 tablespoon vanilla

2 eggs

4 cups all-purpose flour

2 teaspoons baking soda

½ teaspoon salt

1 bag (24 oz) semisweet chocolate chips (I use milk chocolate chips instead of semisweet, and you might have to buy two 11—12 oz bags, if no big ones are available)

I also add about 2 cups coarsely chopped pecans

Heat oven to 375 degrees. In large bowl, mix butter, sugars, vanilla and eggs with spoon until well-blended. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips and pecans.

On ungreased cookie sheet, drop dough by level ¼ cupfuls about 2 inches apart. Flatten just slightly with fork.

Bake 12 to 15 minutes or until light brown (centers will be soft). The trick is to not over-bake them. The edges will be light golden, and the centers quite soft-looking, and you will think they need more baking, but they don’t. I generally bake them about 13 to 13 ½ minutes. 15 minutes would make them too crunchy (but that depends on your oven, of course).


43 posted on 12/31/2011 10:31:35 AM PST by WXRGina (Further up and further in!)
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To: bgill
Thanks for that info, too!

Is there any way (ideally, of course, reading the label) to tell if packaged flour does contain baking powder, and, if so, how much?

I'd think that by not knowing, one could screw up quite a number of recipes.

44 posted on 12/31/2011 10:36:55 AM PST by SAJ (What is the next tagline some overweening mod will censor?)
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To: SAJ

Not really on a practical level.


45 posted on 12/31/2011 10:49:42 AM PST by bgill (The Obama administration is staging a coup. Wake up, America, before it's too late.)
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To: SAJ

I thought that “self-rising” flour was the only kind that has baking powder and salt. Is this wrong?


46 posted on 12/31/2011 10:59:19 AM PST by Silentgypsy (If this creature is not stopped it could make its way to Novosibirsk!)
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To: Silentgypsy

Sorry, gypsy, don’t know the answer to that one. To hear that “all-purpose” flour has b.p. is news to me...but I don’t doubt it. Have to do some research.


47 posted on 12/31/2011 11:12:44 AM PST by SAJ (What is the next tagline some overweening mod will censor?)
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To: libertarian27

Happy New year......

Several months ago I began baking artisan bread.
I got some good help from FReepers on these threads and make a pretty good loaf. The product has a good tough crust and tastes very good.

3 cups flour, 1 1/2 tsp of bread machine red star yeast, 2 tsp of sugar,2 tsp of salt 1 1/4 cups of water mixed with a spatula in a plastic bowl and then mixed thoroughly by hand. It is allowed to rise for 2 1/2 hours on the stove top. It is baked on ceramic floor tile baking stones in an oven with a water tray for 28- 30 minutes at 450.

I place the yeast into warm water in which the sugar is dissolved. I let the yeast grow and foam up for 15 minutes or so before adding the flour.

The problem is that it does not rise enough. It seems heavy.

I would like the crumb air cells to be a little bigger and the loaf a little lighter.

Is there a ratio of water to flour ratio that controls? I think the water is at a minimum to permit through mixing.

The same mix made in a bread machine has a better texture but not the crusty shell i favor

Critique?, Suggestions?


48 posted on 12/31/2011 12:03:33 PM PST by bert (K.E. N.P. +12 ..... Crucifixion is coming)
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To: libertarian27; All

Happy New Years to all


49 posted on 12/31/2011 12:15:52 PM PST by ExCTCitizen (If we stay home in November '12, don't blame 0 for tearing up the CONSTITUTION!!)
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To: libertarian27

Lady Bender is doing her Christmas Dinner this evening. It will be Roast Garlic with a Prime Rib Roast attached, Mashed Garlic with a hint of potatoes plus all the usual accouterments including Sour Cream Apple and home grown Punkin Pies.

May you all have a Healthy New Year so you can survive the current diaster in D.C and state Capitols across the fruit filled plaine...


50 posted on 12/31/2011 12:55:53 PM PST by tubebender (I always wanted to be somebody, but now I realize I should have been more specific.)
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