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Old 01-21-2012, 09:07 PM   #51
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I made a batch of Harvest Cinnamon Rolls, which turned out, as usual, beautifully. Then, I set the wheels in motion for a loaf of New York Times bread tomorrow.
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Old 01-21-2012, 09:53 PM   #52
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I'm making these for the upteenth time (I use 1/2 tsp salt instead of 1 tsp)
The Baked Brownie
The Baked Brownie | Brown Eyed Baker
Thanks for the website, everything looks so delicious.
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Old 01-21-2012, 10:01 PM   #53
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Thanks for the website, everything looks so delicious.
You're very welcome. :)
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Old 01-22-2012, 01:34 PM   #54
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Red velvet cake for my youngest daughter's birthday. I think I have to go get some cream cheese though, dang! I don't want to go out today.
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Old 01-22-2012, 01:41 PM   #55
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Sounds like I'm doing Blueberry Sour Cream Scones...that's what Shrek wants for his birthday dessert, tomorrow.

And Brownies for Birthday Eve... He's just plain devious...
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Old 01-22-2012, 02:14 PM   #56
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Well, first, we had fresh-from-the-oven cinnamon rolls for breakfast and about an hour ago I removed a pan of potato rolls from the oven. Right now there's a loaf of N.Y. Times bread baking. Along with the roast beef in the crock-pot, the house smells heavenly.
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Old 01-22-2012, 02:30 PM   #57
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Just took out the prettiest loaf of N.Y. Times bread I've ever made. It's the first one I've made since I've moved here into Glenn's house. Oven's the same. We brought mine from my old house, so that's not different.

I hadn't tried to make this bread before because I had to figure out how to create a constant warm temp for the long first rise. In the summer, that would be no problem but, in the colder months, that's a challenge. We keep the house in the low to mid 60s. I wasn't going to be deterred.

I thought, and thought, and thought, and thought...and came up with, as it turned out, the perfect solution.

I blocked the exterior vent louvers to the dryer, then leveled the "fins" on the inside of the dryer enough to span them with a large cooling rack. Under the rack on the "floor" of the dryer I laid a heating pad. Turned the heating pad to HIGH. Once the heating pad was in place I placed my electronic cooking thermometer atop the rack. So far, so good.

Lastly, I mixed up my dough slurry and put the bowl on the rack shelf. Closed the dryer door, with the cord for the heating pad running out, along with the cord to the thermometer.

For the entire 18 hours the temperature remained at between 71F and 73F. When the rise time was done, the inside of the dryer was cozy and nice and the dough was perfect.

I'm a happy camper and now I can make this type of bread any time I want.
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Old 01-23-2012, 01:45 PM   #58
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I thought, and thought, and thought, and thought...and came up with, as it turned out, the perfect solution.
Nice solution...

I have been known to use the TV armoire in the bedroom. The electronics (TV, DirecTV receiver) keep it at 81F.

I just put two loaves of bread in the oven. Not the sexiest thing for baking, but I need bread.
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Old 01-23-2012, 10:27 PM   #59
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I'm stumped. I started a batch of cinnamon rolls this a.m. Checked the date on the yeast and it was fine. But it didn't have much umph when I started it but I wasn't too concerned about that at the time. Well, here it is 12 hours later and I am still waiting on the second rise. It is happening but both rises were very slow. The first rise was in a nice very warm kitchen but it still took a good six hours. Because I had to leave for work I left the Dough for the second rise in a very cool back porch to slow the second rise. Now it's back in the kitchen and I am still wondering if it will be ready to bake in the morning. I know that my temps were right. Just can't figure out why my yeast is so slow. Well, rising this slowly it should have great flavor.
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Old 01-24-2012, 01:33 AM   #60
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My b/day cake I'm 61 on wed.
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