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Old 03-07-2019, 03:11 PM   #81
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I baked a loaf of our favorite white sandwich yesterday. I'm testing some yeast that I found stored in the basement. Although the sealed bag was past "use by" date (and with yeast, unlike canned veggies, that date does mean something), I want to find out if it needs replacing. It took a little more time to bloom when I did an "is it alive???" test, but it did get foamy. The bread turned out OK, but took forever to rise. I think I'll try another loaf today, but throw in an extra half-teaspoon of yeast "for the pot" and find out if it helps. I'll be back to report sometime, as long as we don't end up with "the yeast that devoured CG". Yikes!
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Old 03-07-2019, 03:45 PM   #82
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So what is your favorite white sandwich bread, CG? Funny you should mention that, because last night I was thinking about how long it had been since I made my white sandwich breads. My two favorite recipes were a pain de mie, with a whole stick of butter in it, and a buttermilk white, with 3 tb butter in it (if I remember correctly!). Both of these were the best breads for making grilled cheese sandwiches, which is why I started thinking about them.

I might have to make one of these, using that artisan bread flour - I never made either of these, since I got that flour - just dinner breads.

As for that yeast, I replace mine yearly, or close to it, and towards the end, I notice that it slows down, for sure. There is usually not much I throw out, given the fact that I use so much! And as I start to use the new, it speeds up, to the point that I use a little less, in the beginning.
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Old 03-07-2019, 05:00 PM   #83
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pepper, it's a recipe from the book that came with my bread machine. It's a standard, one loaf recipe since I have a smaller machine. I use the machine on its "dough" setting and finish off in a bread pan. The ingredients list is:

6-8 ounces warm (110-115 degrees) milk
1 tsp salt
1 large egg, beaten
1 1/2 Tbsp softened butter
3 cups bread flour
1 1/2 Tbsp sugar
1 3/4 tsp active dry yeast

This "new" bag of yeast is "saf-instant" yeast that I bought in Amish country obviously a few years ago. Had I checked inventory before our holiday trip, I could have picked up a fresh bag in January. I got the instant since it can be tossed right into the machine rather than needing to be proofed first. Anyway, the Red Star website says to use 1/2 teaspoon per 1 cup of flour. This next loaf will be made with the extra 1/2 tsp.

This loaf is good for grilled cheese, BLTs, and meatloaf sammies. Making meatloaf tonight...
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Old 03-07-2019, 05:26 PM   #84
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I baked a batch of oatmeal raisin cookies this afternoon. They are one of my very favorite cookies. Check out the Quaker Oats Vanishing Oatmeal cookies recipe, can't be beat!
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Old 03-09-2019, 05:44 PM   #85
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I've been hanging on to a Midwest Living recipe for multi-grain blueberry muffins since 2009. Decided to make a batch on Thursday. I can report that there is no longer a need to hang on to that recipe.

They're edible, but only because I refuse to toss food.
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Old 03-10-2019, 06:49 PM   #86
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Made a cast iron skillet corn bread. Didn't think to take the photo before it took it out of the pan.
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Old 03-11-2019, 02:12 PM   #87
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I always cook a Quiche someday of the week for the dinner with onion, cheese and leeks. Sometimes with tomatoes insted of leeks.



It tastes very good and a little crunchy in the sides. :)
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