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01-15-2016, 02:59 PM
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#11
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Master Chef
Join Date: Jun 2012
Location: California
Posts: 7,873
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Thank you GG, for your very informative post! Actually, I have thought about getting a bread machine, and after reading more and more about how fun and easy it is, I'll be looking into it. I have a lot of time on my hands and learning to make bread would be a fun and productive way to spend some of it. 
Off to browse Amazon...
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__________________
Grandchildren fill the space in your heart you never knew was empty.
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01-15-2016, 11:26 PM
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#12
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 20,444
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Yay, Cheryl! Let us know what you come up with
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__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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01-16-2016, 10:42 AM
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#13
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Chef Extraordinaire
Join Date: Nov 2011
Location: East Boston, MA
Posts: 20,817
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Quote:
Originally Posted by Cheryl J
Thank you GG, for your very informative post! Actually, I have thought about getting a bread machine, and after reading more and more about how fun and easy it is, I'll be looking into it. I have a lot of time on my hands and learning to make bread would be a fun and productive way to spend some of it. 
Off to browse Amazon... 
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When you are young and not tied down to a houseful of children, making bread by hand is very relaxing. As I would stand there kneading the dough, I would let my mind just wander. Now that I am older, these arthritic hands simply will not allow me to do anymore kneading. And the family has spread out on their own. Living alone I no longer make bread by hand. It would be more wasteful than a financial benefit. It would still hold the mental benefits for me though. But believe me if there was any money saving advantage for me to making bread, I would beat you to buying a bread machine. Pirate loves artisan bread. A nice hard crust, and do not slice the loaf. But unfortunately for him it is presently not part of his diet. If he can lose 50 lbs., then he can take up eating bread again and I might just consider buying a machine. Nothing like the smell of bread baking.
Go for it girl!
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
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01-16-2016, 11:19 AM
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#14
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 20,444
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This is what I baked yesterday: I made lard from some beautiful pork fat I bought at the hog-butchering demo I attended Wednesday. Then I made jalapeño corn muffins with lard instead of butter. Yummy!
I'll make some more lard today. I'm planning to make tamales next week.
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The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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01-16-2016, 01:01 PM
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#15
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 36,904
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Yum, GG!
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“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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01-16-2016, 01:03 PM
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#16
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 24,567
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Yum the second, GG!
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She who dies with the most toys, wins.
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01-17-2016, 05:09 AM
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#17
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Chef Extraordinaire
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,810
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I am doing pull apart orange rolls. This is a recioe I have tried off and on for 30 yesrs. My grandma used to buy these rolls at the local bakery. It is the glaze that has been a struggle. This tine I am doing simple syrup made with fresh orange juice, zest, orange extract and sugar. We'll see.
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01-17-2016, 11:23 AM
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#18
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Chef Extraordinaire
Join Date: Nov 2011
Location: East Boston, MA
Posts: 20,817
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Quote:
Originally Posted by CWS4322
I am doing pull apart orange rolls. This is a recioe I have tried off and on for 30 yesrs. My grandma used to buy these rolls at the local bakery. It is the glaze that has been a struggle. This tine I am doing simple syrup made with fresh orange juice, zest, orange extract and sugar. We'll see.
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When I make a glaze for such as cinnamon rolls, I just use 10X sugar and flavor it with orange juice or any other flavored liquid. Let it sit for a while and then drizzle. I know, it is more like a frosting than a true glaze. But if I make it thick enough and let it dry, it works out for me.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
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01-17-2016, 12:38 PM
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#19
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Chef Extraordinaire
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,810
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The glaze is not a frosting...more like a simple. Syrup. I am letting the dough ferment. I will bake them off tonight and see if they are as I remember.....
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01-26-2016, 12:07 AM
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#20
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Chef Extraordinaire
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 10,519
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Forgot to mention Sunday that I baked a triple chocolate cake . So easy Himself could do it - but he never bothers! It's basically a dump cake, putting all the ingredients into the baking pan and mixing them up in there . So good, it's hard to believe it's that easy.
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__________________
"Eating ruins your appetite"~Mom
"If you don't use your head, you gotta use your feet."~~~more Mom
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