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Old 09-10-2004, 01:02 PM   #1
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I'M GETTING CLOSER

Here's yesterday's attempt. Better, but still not as soft as "store bought"


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Old 09-10-2004, 02:30 PM   #2
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I still envy your holes, Old Coot! Lovely looking loaf of bread. Now I have figured out how to upload pics here, I shall post a pic next time I bake a loaf......now if only I could figure out the danged camera!!!!
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Old 09-10-2004, 08:25 PM   #3
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everytime i use a bread machine the bread turns out to be really soft
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Old 09-10-2004, 09:35 PM   #4
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:D Hey!oldcoot
Are you the same guy that has the rate the bacon site?
Im the one that told you about the Mariah Thick Sliced Peppered Bacon.
Absolutley delicious but now I cant get it.
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Old 09-10-2004, 10:56 PM   #5
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Nope - must be another old coot.
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Old 09-10-2004, 11:02 PM   #6
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kyles, maybe you'd like to try this:

After the first rising, I pat the dough out into a rectangle (sort of) the width of the bakin pan, then roll it out to a little over a quarter inch thick. Then roll it up jelly roll style and put it in the loaf pan, open edge down.

This amount of dough (3 cups flour) fills the loaf pan a little less than halfway. You can see it rose about three times that size.

(I let my dough rise in the sun - takes only about twenty-thirty minutes!)
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Old 09-10-2004, 11:07 PM   #7
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masteraznchefjr
, what ingredints do you put in your bread machine?
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Old 09-12-2004, 07:38 PM   #8
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Try this one....its my favorite.


Cottage Cheese and Chives

1 cup cottage cheese(small curd)
1 egg
1 1/2 teaspoon salr
2 tablespoons softened butter
3 to 5 ounces water
3 3/4 cups bread flour
3 tablespoons dried chives
2 1/2 tablespoons sugar
1 1/4 teaspoon active dry yeast

Place ingredients in bread machine pan in order given.......select Sweet Setting.
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Old 09-12-2004, 07:45 PM   #9
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its some type of asian chemical or formula its like special yeast or something that my dad bought in taiwan
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Old 09-25-2004, 06:18 AM   #10
 
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Re: I'M GETTING CLOSER

Quote:
Originally Posted by oldcoot
Here's yesterday's attempt. Better, but still not as soft as "store bought"
Wayne's Healthy Bread



Check Out my Bread Recipe Here


Oldcoot,
Like you I am an "Old Coot" and I have spent more time then I can remember trying to get the loaf like I used to when it was home delivered via horsecart in the 50's. The baker guy would break the loaf in half if a full loaf was not needed and the texture almost resembled cotton wool. This is what I have achieved in a grain loaf. The recipe yields over 2 kilo (I think that is 4lbs) so it is a lot to knead by hand, I use a machine, mainly because of arthritic probs. You can always halve the recipe. This bread keeps and freezes beautifully. An all white variety can be made by substituting the extra brans, seeds and flours EXCEPT the Soy with white flour.
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