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Old 11-13-2006, 03:52 PM   #11
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It is as depicted!! pictures that pretty don't lie. Thanks for posting the example.
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Old 11-13-2006, 03:59 PM   #12
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Yum! Wild Mushroom Bread Pudding!!!

If you have time, kitchenelf could you direct us to that recipe or what thread it's located on. This place is full of wild mushrooms!!

Thanks and I'm definitely going to give this bread recipe a try as well--I love to make bread!!

Thanks!!

Quote:
Originally Posted by kitchenelf
I might have to make this bread ahead of time and use it for my Wild Mushroom Bread Pudding at Thanksgiving!!!
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Old 11-13-2006, 03:59 PM   #13
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Is this Mark Bittman's column?

I am curious how the gluten develops without kneading.

I have heard rave reviews of it from other places too. Will try it soon ...
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Old 11-13-2006, 04:35 PM   #14
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Quote:
Originally Posted by expatgirl
Yum! Wild Mushroom Bread Pudding!!!

If you have time, kitchenelf could you direct us to that recipe or what thread it's located on. This place is full of wild mushrooms!!

Thanks and I'm definitely going to give this bread recipe a try as well--I love to make bread!!

Thanks!!
Here you go - Wild Mushroom Bread Pudding

Be sure and read all the notes people post - you can learn some good tips.
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Old 11-14-2006, 12:23 AM   #15
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I used bread flour. Others have used just AP. The sponge rises for the 12-18 hours it sits on the counter. It is lovely to smell.

We had some tonight with EVOO at our tailgate and let me put THIS bug in your collective ears.
This bread would make KILLER paninis!!!!!
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Old 11-15-2006, 07:33 AM   #16
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[quote=Gretchen]I used bread flour. Others have used just AP. The sponge rises for the 12-18 hours it sits on the counter. It is lovely to smell. quote]

The smell is amazing. My bread is doing the 2 hr rise, right now. I sure don't have any seams though. Mine is like the blob. Hope I didn't do anything wrong.
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Old 11-15-2006, 07:42 AM   #17
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[quote=Half Baked]
Quote:
Originally Posted by Gretchen
I used bread flour. Others have used just AP. The sponge rises for the 12-18 hours it sits on the counter. It is lovely to smell. quote]

The smell is amazing. My bread is doing the 2 hr rise, right now. I sure don't have any seams though. Mine is like the blob. Hope I didn't do anything wrong.
It can be longer than 2 hours but just don't expect a BIG rise. It isn't. There just isn't enough "structure"--or yeast!-- to do that. This is a shallow dense loaf with all the good "pulliness" of peasant bread. It is also more moist than most breads--but it is really done.
Prepare to be amazed!!
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Old 11-15-2006, 08:07 AM   #18
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I'm really looking forward to serving this tonight. I can't believe the smell - kinda sourdoughish.
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Old 11-15-2006, 11:09 AM   #19
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Ok Gretchen, ya got me There is nothing I love more than making bread, so I'm going to give it a try tomorrow or start it this afternoon if daughter picks up the kids on time..Your description and the picture Qsis posted did the trick..And, thank you.

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Old 11-15-2006, 11:23 AM   #20
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Quote:
Originally Posted by Gretchen

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) illy browned. Cool on a rack.

Yield: One 1 1/2-pound loaf


I wonder if this recipe could be cut in half.. because the biggest heavy pot, I have is a 4 quart pyrex???
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