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Old 06-03-2008, 06:04 PM   #671
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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.
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Old 06-03-2008, 06:06 PM   #672
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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.
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Old 06-03-2008, 06:42 PM   #673
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Just made Paula Deen's brown sugar cookies. The house smells like heaven!
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Old 06-03-2008, 07:12 PM   #674
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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.
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Old 06-03-2008, 08:22 PM   #675
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Originally Posted by MexicoKaren View Post
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.
Don't worry Karen, I haven't made it either.
All this talk about it makes me want to try though!
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Old 06-03-2008, 08:30 PM   #676
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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.

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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Old 06-03-2008, 08:34 PM   #677
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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!
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Old 06-03-2008, 08:53 PM   #678
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I'm thinking of trying cinnamon rolls tonight. Will report back with the results if I do it.
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Old 06-03-2008, 09:31 PM   #679
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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 :)
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Old 06-03-2008, 10:15 PM   #680
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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.
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.
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