I have her original and the version we converted for the bread machine (on dough cycle). I can post both for you over the next couple of days.
Thank You!
I have her original and the version we converted for the bread machine (on dough cycle). I can post both for you over the next couple of days.
Did you use the almond flour in the nut loaf on its own or did you mix it with "normal" flour? If so, what proportions, please?Have you tried almond flour or peanut flour?
I've used almond flour in my cranberry nut loaf (the recipe has pecans and almonds in it) which complimented it wonderfully.
I used the peanut flour for breading.
I haven't tried coconut flour yet but it would probably be great for shrimp.
Here is my recipe >>> Ms. Mofet's Cranberry, Tangerine Nut BreadDid you use the almond flour in the nut loaf on its own or did you mix it with "normal" flour? If so, what proportions, please?
Thank you.
I've been doing more baking lately. In addition to making my own bagels for years, I recently starting making English muffins. I decided to try making rolls for my "bigger than a hamburger bun" burgers. So I dug up a recipe on the King Arthur site for Kaiser Rolls. I'm trying that recipe for the first time this afternoon. Kaiser rolls call for an identifying pattern imprinted on the surface with a kaiser roll stamp. I don't have one so I'll call these deli rolls.
Those look wonderful Andy!!Here's my first attempt. I didn't press out the raw dough enough so I ended up with smaller and taller buns. I guess I'll have to shape my burgers differently for a while.
Thanks, msmofet. But they're supposed to be for bigger than normal hamburgers. I think they're better suited for meatballs.
Thanks, msmofet. But they're supposed to be for bigger than normal hamburgers. I think they're better suited for meatballs.
Here's a picture of the bun in use. It has a diameter about equal to a store bought hamburger bun. So I made my 8 ounce burger smaller and taller to accommodate the bun.
Also in place are sautéed mushrooms and onions, provolone cheese, genoa salami, tomato and mayonnaise.
The bun was very tasty and had a solid texture.
How about meatball Parmesan sliders?
Looks yummy. Did you use the King Arthur recipe?
The buns are not slider size. They are burger bun size. I wanted them to be bigger in diameter.
Yes, their recipe for kaiser rolls.
I used the same recipe. Did you see my post above with the link to shaping by hand?