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Old 08-11-2008, 02:51 PM   #11
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Thank you all!! Im pleased as punch LOL
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Old 08-11-2008, 03:01 PM   #12
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What are you serving them with???
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Old 08-11-2008, 03:04 PM   #13
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Im cleaning out the fridge and making a fritatta, may have cesaer salad now that Im thinking about it
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Old 08-11-2008, 03:09 PM   #14
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I love fritattas....made one for the first time last Dec. as one of the ambassadors' wives is allergic to gluten.......couldn't think of anything else besides fruit and nuts for her to eat......bread sticks would be perfect with it!!!
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Old 08-12-2008, 12:19 AM   #15
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Try rolling them thiner and roll in sea salt or kosher salt, caraway seeds, poppy seeds, sesame seeds. I make them all the time and my formula is very simple bread flour water 1 pkg. of instant yeast,a little salt, let proof and roll thin and bake in a hot 400* oven for 6-10 minutes. the formula is close to hard rolls. Lots of luck
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Old 08-12-2008, 08:24 AM   #16
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Thanks for the advice Dave!!! I put sesame seeds on my shopping list!! The ones I made had garlic & parm in the dough & they were supposed to have sesame seeds on them, but since I had none, I sprinkled them with basil, oregano, salt & pepper.I may just make some more today!!

Oh and making hard rolls is on my list of things to try!!
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Old 08-12-2008, 09:43 AM   #17
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Well, you're at the right place, GrantsKat!!!! There are lots of bakers here.........if you have a bread machine it will make your job of mixing the dough a lot easier without all the mess......just put it on the dough cycle.........and let it do the work for you... take it out and roll to your heart's content....of course nothing beats the sensation of pliable dough in one's hands....it's very therapeutic if you have the time........
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Old 08-12-2008, 11:40 PM   #18
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Oh, how I remember the first bread sticks that I made. You see, they were supposed to be hot dog buns, but I firgot to spray the plastic wrap that I put on them when the began proofing, and when I went to remove it it was stuck to the top of this beautifully risen dough and they all deflated. So I popped them in the oven anyway, and when they came out they were butt ugly. My son looked at them and said to just sprinkle some parmesan cheese and garlic powder on them, and call them bread sticks. Duh! (20-something year olds say DUH! to their parents a lot) Another delicious mistake in the process of learning to bake breads. Yours are much prettier than these were...



Today I just use my regular white bread recipe for bread sticks and roll them out into long, thin tubes and let them raise. A few minutes in the oven at 400 and they're perfect. No need to get real fancy unless you want to.

Keep on experimenting. We enjoy your persistence and perseverance.
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Old 08-13-2008, 12:00 AM   #19
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Those look nice, Joe...........if I have the time which I have a lot of over here.........I'm anal enough to actually weigh all the pieces before rolling out......I know, ANAL, but they are perfectly symmetrical for the most part when they are finished baking or I just put the larger pieces on the outside edges of the pan and the thinner ones in the middle if I'm in a rush
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Old 08-13-2008, 12:24 AM   #20
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hey, weighing works!!!! I'm glad you mentioned it way back in the hot dog bun thread expat.... I got the burger buns perfect at 3 oz.
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