"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Closed Thread
 
Thread Tools Display Modes
 
Old 06-03-2008, 09:42 AM   #651
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
I have a giant bunch of chives that want to be cut, I think I will roast some garlic and try garlic / chive NYT bread.
Laurie I used my crock pot insert.....
__________________

__________________
Not that there's anything wrong with that.....
suziquzie is offline  
Old 06-03-2008, 09:45 AM   #652
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,928
Suzi, I used a corning french white casserole, but I think it was to wide and long. My bread was spread out too much and therefore got a really tough crust and was flatter than I would have liked. But it tasted great!!! Garlic and chives sound great.
__________________

__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline  
Old 06-03-2008, 09:53 AM   #653
Executive Chef
 
LEFSElover's Avatar
 
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,669
Quote:
Originally Posted by JoeV View Post
I have two loaves of NYT in the oven; one plain and one with a medley of Italian seasonings, dried chives, dried chopped onions, dried chopped garlic and a bit of cayenne red pepper. OMG, does it ever smell great in my kitchen this morning.Joe
Joe, I have a question for you. Do you add more yeast to yours and more salt? I do, to me, with the extremely small amount of both in the recipe, it's not enough and I'm not Italian so I like my bread to have flavor, not like in Tuscany where you swear that they forgot the salt. I will try the flax seed and also the Italian version. Sound so good and have two containers of flax seeds so may as well use them up......................so I can buy more
__________________
...Trials travel best when you're taking the transportation known as prayer...SLRC
LEFSElover is offline  
Old 06-03-2008, 10:20 AM   #654
Executive Chef
 
YT2095's Avatar
 
Join Date: Aug 2006
Location: Just left of Europe and down a bit.
Posts: 3,875
Send a message via MSN to YT2095
beef and onion pies here.
__________________
So long and Thanks for all the Fish ;)

YT2095 is offline  
Old 06-03-2008, 10:32 AM   #655
Head Chef
 
Join Date: Mar 2008
Location: Mentor, OH
Posts: 1,037
Quote:
Originally Posted by LPBeier View Post
Joe, what do you bake your bread in? I think that was part of my problem yesterday.
I use a 3 qt enameled dutch oven and a 5 qt Corell baking dish with lid:



The Corell makes the loaf come out square-ish, but that's OK with me. Here's today's end product where you can see the difference:



I just ordered the La Cloche oblong baker from Breadtopia.com, and will be heading to World Market shortly to find a suitable basket to proof the bread in. I'll use parchment paper for a liner so I can drop the whole thing right into the cooker when it's ready.

Regarding the salt & yeast, I just use the 1-1/2t salt and 1/4t yeast for my recipes. Just because I'm adding flavorings and endhancements doesn't seem to require deviating from the recipe. As a matter of fact, I had my bread in the oven after a 9 hour rest on the countertop overnight. It had more than doubled in size so I figured it was ready. It appears to have come out OK, and I got the usual oven spring as well.

Joe
__________________
JoeV is offline  
Old 06-03-2008, 10:52 AM   #656
Head Chef
 
Saphellae's Avatar
 
Join Date: Mar 2008
Location: Kingston, Ontario
Posts: 1,611
I've made this for a "Gross Food Party" Nick and I were invited to by the grade 5's he did an internship last fall.







__________________
Saphellae is offline  
Old 06-03-2008, 11:57 AM   #657
Executive Chef
 
LEFSElover's Avatar
 
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,669
^^^ gad, that ^^^ looks disgusting. I'd say thanks for posting but it'd be a fib

Forgot to post what I'm doing today for tomorrows dessert.
Chocolate chip muffin bread pudding with hot caramel sauce over the top of it.

It's chocolate chip muffins from the freezer that I saved when they didn't get nearly enough eaten up for dinner one night, so I zippered them up. They'll get broken up, then doused in custard of cream and eggs, cinnamon and sugar and a bit of salt, then baked. The sauce is white sugar, water, brown sugar, butter, salt and cream, slowly sauce-pan'd
__________________
...Trials travel best when you're taking the transportation known as prayer...SLRC
LEFSElover is offline  
Old 06-03-2008, 12:03 PM   #658
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,156
Oh, Saphellae, that's just so perfectly gross. EXACTLY what a room full of 11-year-olds would love, especially the boys.

I just took a loaf of N.Y. Times bread out of the oven. I added a whole head of roasted garlic and several tablespoons of chopped fresh rosemary to the water before I mixed the dough.

I've added all sorts of things to my N.Y. Times dough and have never had to adjust the yeast.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline  
Old 06-03-2008, 01:01 PM   #659
Executive Chef
 
LEFSElover's Avatar
 
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,669
Quote:
Originally Posted by Katie E View Post
I've added all sorts of things to my N.Y. Times dough and have never had to adjust the yeast.
He didn't answer me yet and mine is rising too right now. Maybe I like mine higher or more yeasty flavored, who knows.
__________________
...Trials travel best when you're taking the transportation known as prayer...SLRC
LEFSElover is offline  
Old 06-03-2008, 01:23 PM   #660
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,928
Quote:
Originally Posted by JoeV View Post
Regarding the salt & yeast, I just use the 1-1/2t salt and 1/4t yeast for my recipes. Just because I'm adding flavorings and endhancements doesn't seem to require deviating from the recipe. As a matter of fact, I had my bread in the oven after a 9 hour rest on the countertop overnight. It had more than doubled in size so I figured it was ready. It appears to have come out OK, and I got the usual oven spring as well.

Joe
Actually, Lefse, he did answer you, it was just a the bottom of a big answer to my question with pictures. I have cut his reply to you out above.
__________________

__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline  
Closed Thread

Tags
rye bread

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:21 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.