Posted on 05/28/2015 3:40:05 PM PDT by Jamestown1630
I expect to have at least 3 different types of bread. Including brioche. Haven't made that in a while.
/johnny
I have a stand mixer, but 2 sets of tools from about 30 years apart.
The same tools work on each type.
Many of the tools for the tilt-type also fit the stand type.
Best company I've ever worked with.
/johnny
We are the grateful ones Johnny, grateful to you. Prayers, recipes, gardening tips, who needs politics? FR has it all. I envy you on the bread making, I have never been good at it. I love a good rye!
Thanks,Johnny. I will buy both.
Glad to have you back :-)
-JT
I have several great bread pudding recipes. Just have to hunt them down again.
Have a few that use bacon - both sweet and savory bread puddings. Some is mixed in and others have the bacon on top, glazed with a mix of usually brown sugar, butter and sometimes nuts.
And one that uses glazed donuts as part of the bread.
One thing I always add to my bread puddings, even if not in the recipe, is a little fresh grated nutmeg.
Damn now I really have to locate those recipes again so I can make them after I recover enough to use the oven.
My memory is hit and miss now but I seem to recall most of my recipes used in some combination heavy cream, half and half, evaporated milk and /or sweetened condensed milk. And some used extra egg yolks. So they were really rich.
Just three days in to the restricted carbs, and the 4 month plateau seems to have been broken. Lost 2.5 lbs. so far. I’ll hang in at around 60 to 70g of carbs for a while.
Won’t get lower than that as long as I’m losing. Tips such as your will help me a lot. I don’t even like broccoli really, but the Schwan man had some baby steamer bags, so they have a more tender texture, and both the new sauces helped ever so much to make a tasty dish.
When you’re plateauing— and feel like chucking it all...
....remember “fat moves fat”.....
So temporarily adding a bit of fat to your diet usually helps.
The ones that come to mind are the paddle and the dough hook. Maybe the whisk.
But within a family of mixers (stand or tilt) it doesn't matter how old the equipment is.
I love the company.
Which reminds me... I need to make some bread. ;)
/johnny
Thanks.
I'm making a Pullman Loaf to go with the rustic loaves in the bread pudding.
Pictured is the mise-en-place (Stuff I'll need) for a pullman loaf. Including a pullman pan. Can't make it without that.
Lots of stuff, and lots of work, but I'll have a wide selection of bread to go in the pudding.
/johnny
now I have to google pullman loaf, have no clue what it is, and there is a pan named for it even!
Fascinating! Some fun food history. Looks like a great sandwich bread.
/johnny
So I’m guessing you want perfectly cut squares for your bread pudding with no waste??
The rustic bread I made has lots of air-holes to trap cheese or butter or whatever.
The pullman has a uniform crumb, like store-bought loaves.
/johnny
You have to post a picture of your bread pudding, I’m sure many will want to see it. And I just used leftover hot dog and hamburger buns. :0
Rectangle of firm white bread, is hollowed-out, de-crusted,
buttered, baked, then glazed w/ honey syrup. Served with
ice cream, whipped cream, fresh fruit, strawberry sauce,
chocolate syrup, etc....artfully plated.
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