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Old 01-29-2006, 05:30 PM   #21
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Spice - your bread is beautiful!

I admit to using my bread machine to bake our bread on Sundays but your recipe seems do-able. I have a KA and stare at that hook thingey every time I pull out the basket wondering "what the heck ... this won't work for chocolate chip cookies!" so have only ever used the paddle or the whisk. One question ... can you freeze your dough or would you suggest baking it off and then freezing the bread? We eat a ton of sandwiches but with only 2 of us, still only through one loaf a week.
Ok, actually 2 questions ... what does the ascorbic acid do?

Again - beautiful work! You are proof that food is truly art!

(edited to add 2nd question - )
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Old 01-29-2006, 06:04 PM   #22
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Your bread looks awsome Spice! I jotted down the recipes so I can start baking this week. Although I doubt I will lose weight after eating this bread; it's truly my weakness.
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Old 01-29-2006, 06:06 PM   #23
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Quote:
Originally Posted by SpiceUmUp
Extra Virgin Olive Oil. Now, forgive my ignorance but where is Bulldog contry?

Bucky, you can come by any time and get a loaf.

Jenny, I think the recipe would work fine if you just formed them in to round loaves and cooked them on a cookie sheet with a little corn meal spread on it to keep the loaves from sticking to the pan.

A little evoo and some fresh craked pepper is actually quite good in my diet as long as I keep it to a minimum: 1 slice of the french bread, and a tbsp of the oil.

No Worries...Bulldog country is Athens, GA, home of the dearly beloved Georgia Bulldogs hailing from University of Georgia. Game day here is celebrated with, well, there really isn't a word for it. Enthusiasm is WAY
to mild. Noone outside the state of Georgia would be expected to know that. Anyway, I can forgive that if you all can forgive me knowing extra virgin olive oil!

Thanks again for the recipe!

oops, make that NOT knowing!
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Old 01-29-2006, 07:27 PM   #24
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Quote:
Originally Posted by Jenny
No Worries...Bulldog country is Athens, GA, home of the dearly beloved Georgia Bulldogs hailing from University of Georgia. Game day here is celebrated with, well, there really isn't a word for it. Enthusiasm is WAY
to mild. Noone outside the state of Georgia would be expected to know that. Anyway, I can forgive that if you all can forgive me knowing extra virgin olive oil!

Thanks again for the recipe!

oops, make that NOT knowing!
A GEORGIA BULLDOG? ARGGGHHHHH and you seemd so nice!

GO TECH
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Old 01-29-2006, 07:29 PM   #25
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Quote:
Originally Posted by JMediger
Spice - your bread is beautiful!

I admit to using my bread machine to bake our bread on Sundays but your recipe seems do-able. I have a KA and stare at that hook thingey every time I pull out the basket wondering "what the heck ... this won't work for chocolate chip cookies!" so have only ever used the paddle or the whisk. One question ... can you freeze your dough or would you suggest baking it off and then freezing the bread? We eat a ton of sandwiches but with only 2 of us, still only through one loaf a week.
Ok, actually 2 questions ... what does the ascorbic acid do?

Again - beautiful work! You are proof that food is truly art!

(edited to add 2nd question - )
The ascorbic acid turbo charges the yeast, helps give the bread a nice rise.

I have never tried freezing the dough but I freeze my breads all the time.

By the way, this bread makes Great french toast

And there is nothing wrong with using a bread machine. I just like using the KA mixer
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Old 01-30-2006, 09:30 AM   #26
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Question what type pans?

I have to go buy some bread pans, because I didn't bring any with me... what do you cook your bread in... metal or glass? Ever heard of a insulated bread pan? it is just the regular size right?
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Old 01-30-2006, 10:05 AM   #27
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I like dark metal pans, I think they brown the crust in the pans better, they are the standard size, what ever that is
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Old 01-30-2006, 12:18 PM   #28
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Quote:
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No Worries...Bulldog country is Athens, GA, home of the dearly beloved Georgia Bulldogs hailing from University of Georgia.
I've been through Athens several times, and it's one of the most beautiful towns I've ever seen!
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Old 01-31-2006, 07:48 PM   #29
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Guess what? I DID find absorbic acid at the bulk food store.... its EXPENSIVE stuff though, cost $4.19 for about 3/4 of a cup of it. And I could only find glass bread pans.. I wonder if I should maybe turn the oven down a bit?
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Old 02-01-2006, 07:52 AM   #30
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Quote:
Originally Posted by SpiceUmUp
Bread machine? What is this "bread machine" you speak off?

Nah, no bread machine but I do use a Kitchenaid Pro5+ to do the kneading but I do the all the work otherwise. Rolling the dough, forming the loaves, creating the recipe (As I did for the Pan Loaves)

Everything from scratch,, no mixes.
To Spice: We use the same techniques on our bread: from scratch, no mixes, and we love our Kitchenaid mixer too.

You do such a good job, you're making me hungry just looking at all that good bread.
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