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Old 06-03-2008, 01:32 PM   #661
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Bake a big loaf of NY times bread , which has herbes de provence in it.. so good !
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Old 06-03-2008, 02:05 PM   #662
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Oh, Saphellae, that's just so perfectly gross. EXACTLY what a room full of 11-year-olds would love, especially the boys.
LOL!! They absolutely loved it. It was funny to see them digging through it for the turds!
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Old 06-03-2008, 02:05 PM   #663
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I am baking another strawberry shortcake today.
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Old 06-03-2008, 02:08 PM   #664
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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!
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Old 06-03-2008, 02:15 PM   #665
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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.
i am using a corning fench white round casserole, seems to be just about right.


babe
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Old 06-03-2008, 02:20 PM   #666
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that cake or whatever is disgusting. what are the brown things on top?

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Old 06-03-2008, 03:29 PM   #667
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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.
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Old 06-03-2008, 03:39 PM   #668
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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.
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
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Old 06-03-2008, 03:42 PM   #669
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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.
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Old 06-03-2008, 06:01 PM   #670
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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
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