LadyCook61
Master Chef
Bake a big loaf of NY times bread , which has herbes de provence in it.. so good !
What are you baking today?
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Saphellae
Head Chef
LOL!! They absolutely loved it. It was funny to see them digging through it for the turds!
MexicoKaren
Head Chef
I have two loaves of pumpkin/coconut bread in the oven...used a recipe (sort of) but substituted some ingredients and changed some. It smells wonderful baking, so if it turns out OK, I will have to write down what I did!
babetoo
Chef Extraordinaire
babetoo
Chef Extraordinaire
that cake or whatever is disgusting. what are the brown things on top?
babe
babe
MexicoKaren
Head Chef
Oh Saphellae, please answer the question that everyone wants to ask: PLEASE tell us that is a brand new litter box.....never been used, right? And tell us how you made it! The bits stuck on the tops and side really make it look authentic.
LEFSElover
Executive Chef
Uff da. You know one of these days, I'm gonna learn how to read.
Thank you Laurie for coming to my rescue. Your eyes are fabbo!
And thanks JoeV for answering too. Just didn't see it is all...
Now what is meant by using parchment paper? Like when?
Do you put it in the already screaming hot vessel that the raw bread is going to go into? Or is the raw bread sitting on it so you just dump the whole thing in the vessel? See, I doooooooooooooooooooo need help
LadyCook61
Master Chef
Uff da. You know one of these days, I'm gonna learn how to read.
Thank you Laurie for coming to my rescue. Your eyes are fabbo!
And thanks JoeV for answering too. Just didn't see it is all...
Now what is meant by using parchment paper? Like when?
Do you put it in the already screaming hot vessel that the raw bread is going to go into? Or is the raw bread sitting on it so you just dump the whole thing in the vessel? See, I doooooooooooooooooooo need help
You can put the whole thing in with the parchment paper.
JoeV
Washing Up
I spray the parchment paper with some cooking spray, then put the "folded, not kneaded" dough/glop right on the paper to rise. Just leave the paper long enough to lay on top of the dough and put a towel over it to keep it warm and cozy. When the vessels are hot and the dough has doubled in size, just lift the whole thing by the paper edges and place it gently in the vessel and put the cover on. the paper may get a little brown, but you don't have to worry about it burning (if that concerns you).
Found a couple of proofing baskets today (wicker) at the Goodwill store for $.80 and $1.90 each to use with my La Cloche Oblong Baker when it arrives. I'll post pics of the whole sequence when it gets here so you can see how the parchment paper works.
Joe
Found a couple of proofing baskets today (wicker) at the Goodwill store for $.80 and $1.90 each to use with my La Cloche Oblong Baker when it arrives. I'll post pics of the whole sequence when it gets here so you can see how the parchment paper works.
Joe
Yes, Joe, I use parchment, too. I don't even bother using flour, cornmeal or nonstick spray on my parchment paper.
Been using the parchment for close to a year with fantastic success.
Been using the parchment for close to a year with fantastic success.
I made some cranberry almond cake mix cookies using a yellow cake mix and they turned out really good. I used dried cranberries, slivered almonds and almond extract. They are part of dessert. I am going to get another batch of NYT bread started tonight for my MIL who is coming over to visit tomorrow. I am making some buttermilk buscuits for supper too.
jkath
Hospitality Queen
Just made Paula Deen's brown sugar cookies. The house smells like heaven!
MexicoKaren
Head Chef
OK, so I have to admit that I have NEVER made the NYT bread. Guess I am not a genuine DC'er. I have looked at the recipe - do I have to leave it on the counter to rise? 'Cause our room temp here greatly exceeds 70F - can I put it in the fridge instead and just leave it there longer? Has this already been discussed somewhere? I am getting jealous, looking at all this beautiful bread.....help.
OP
OP
corazon
Executive Chef
Don't worry Karen, I haven't made it either.
All this talk about it makes me want to try though!
Don't put it in the fridge, Karen. Our house isn't air-conditioned and my upstairs (second floor) office was 94F today. I just put my NYT dough/slop, covered, in the "least hot" part of my house during the summer months. I won't tell you what gyrations I go through in the wintertime.
The dough is very forgiving and withstands abuse quite gracefully. I've abused it in ways I won't even say and it always comes out fabulously.
So....just get goin' and make yourself some.
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MexicoKaren
Head Chef
OK, Katie - I'll try it. What do I have to lose? A few cups of flour and ONLY a quarter teaspoon of yeast. I have a perfect cast iron dutch oven for it, and I'm pretty well stocked with parchment paper, and a friend bringing me some more from the US next week. Thanks for the quick answer!
Russellkhan
Senior Cook
I'm thinking of trying cinnamon rolls tonight. Will report back with the results if I do it.
jkath
Hospitality Queen
ooooooooooh cinnamon rolls! Those are one of my all time favorites.
Karen, I've not tried the NYT bread either, but I'm with you...all this talk about it really is making me want to try it. I may wait, however for a couple of weeks, till the kids are out of school and the schedule goes back to the lazy days of summer
Karen, I've not tried the NYT bread either, but I'm with you...all this talk about it really is making me want to try it. I may wait, however for a couple of weeks, till the kids are out of school and the schedule goes back to the lazy days of summer
LadyCook61
Master Chef
Karen, you are a genuine DC'er... not making the bread doesn't make you less of a DC'er. You're among friends here.
LadyCook
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