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Old 04-06-2014, 12:50 PM   #21
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Originally Posted by letscook View Post
Not a beer drinker - any special kind you used ?
You can substitute milk for the beer.
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Old 04-06-2014, 03:32 PM   #22
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how to make bread out of cast iron:

ayup - it works!

being cup-challenged, I used:

425g AP flour (based on the pull from bowl)
63 g sugar
7 g dry active yeast
1 tsp salt

60 g beer
237 g water (yeah,,, I weight the liquids, too....)

my notes:
(at sea level +900'ft,, about...)
got a bit more poof/oven spring than s&p -
at 22 minutes the thump said the rolls were done, but they were pale.

so I did the second butter brush in the oven, hit broil, rotated pan to get nice color.
I'm thinking to try 425'F bake temp next time....
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Old 04-06-2014, 04:43 PM   #23
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dc, how did they taste?
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Old 04-06-2014, 04:51 PM   #24
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not opposed to using the beer just wondered if used a special one or just a regular beer like Pabst Blue ribbon etc.
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Old 04-06-2014, 05:50 PM   #25
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taste was excellent. nice airy dinner roll. soft exterior, not a 'cruncher'

used a "lite" beer - did not notice much aroma/flavor from the hops. a stronger beer might be more pronounced.
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Old 04-17-2014, 03:02 PM   #26
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I just took them out of the oven. I used milk instead of beer as I didn't want to open a beer. I haven't brushed the tops with butter and salted them yet. Not sure why the picture looks like this. If you click on it, it looks more realistic.

Thanks for the recipe.
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Old 04-17-2014, 04:08 PM   #27
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Originally Posted by Andy M. View Post
I just took them out of the oven. I used milk instead of beer as I didn't want to open a beer. I haven't brushed the tops with butter and salted them yet. Not sure why the picture looks like this. If you click on it, it looks more realistic.

Thanks for the recipe.
Nice job Andy, how did you like them?
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Old 04-18-2014, 09:06 AM   #28
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Looks Great S&P, be nice starting a recipe with the right altitude adjustments.
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Old 04-18-2014, 09:35 AM   #29
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Nice job Andy, how did you like them?

Thanks. They were great. SO loved them too (she's a bread person). She asked if I could make them smaller. I told her I'd work on it.
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Old 04-18-2014, 09:51 AM   #30
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Looks Great S&P, be nice starting a recipe with the right altitude adjustments.

As I said PF, I don't measure, I add flour to the wet ingreidents until the dough is releasted from the bowl then knead for 10 minutes. For pizza dough I will knead for 30 minutes.
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