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    You are in: Home / Community Forums / Breads & Baking / Bake anything lately?
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    Bake anything lately?

    Go to page << Previous Page  1, 2, 3 ... 17, 18, 19 ... 26, 27, 28  Next Page >>
    Bonnie G #2
    Mon Apr 01, 2013 3:16 pm Groupie
    Yum, so good baking going on here lately. Joe, those breads look wonderful and how sweet of you to think of a fellow Vet it must have made him feel very special to have a friend like you. Those breads are lovely and I really like the pocket breads - what kind of bread recipe did you use?

    Red, I love clover leaf rolls but have never tried making them, they look so pretty.

    Carrol, No I haven't bought that oven yet, it's much more complicated than I thought. I'm wanting to replace my double oven in the kitchen I've found one at Sears that I really like - but they start asking me for all these measurements, and the old oven is still in the wall so don't know how I'm going to get that, and again I don't really trust my measuring skills for accuracy - hopefully I'll get it figured out soon and get it installed, this old one of mine is on it's last legs.
    Thu Apr 04, 2013 10:47 am Groupie
    Red Apple Guy wrote:
    JoeV wrote:
    Boy, Red. You sure have a lot of patience rolling all those little balls. They came out terrific.
    Thank you, Joe. A friend asks for cloverleafs each Easter.

    Ask your kids or grandkids to help make the balls. They might not be exactly perfect in size...but will certainly get done quicker. My DGDS love to make balls from the dough. Of course I make sure they have clean hands and fingernails first. I've found that if I spray our hands with PAM spray that we all have an easier time with the sticky roll dough.
    Red Apple Guy
    Thu Apr 04, 2013 11:16 am
    Forum Host
    Good idea.
    Thu Apr 04, 2013 8:12 pm Groupie
    I know I've posted these before, but I couldn't resist this picture opportunity when the sun was actually was shining in NE Ohio, and pouring into my kitchen. Italian sandwich thins.

    Red Apple Guy
    Thu Apr 04, 2013 9:25 pm
    Forum Host
    great shot, Joe. The thins look delicious.
    Fri Apr 05, 2013 4:50 am
    Regular "Line Cook" Poster
    I have a question, I baked banana bread the other day, but my bread turned out a bit too wet, could it be because i added too much bananas? What is a better option, reduce bananas or increase the amount of flour?
    Fri Apr 05, 2013 7:15 am
    Forum Host
    I would reduce the bananas a bit. Banana bread recipes usually call for 2 or 3 bananas, and since bananas are not a standard size, you are adding a different amount each time. The rest of the ingredients are standard measure. You might want to try mashing the bananas, measuring them out, and then keeping track of the cup amount to figure out what works best for you. Also, remember to bake it long enough. Quick breads are a bit variable, and moist breads need to be baked long enough. Test the bread even though you've baked it as long as the recipe calls for.
    Bonnie G #2
    Sat Apr 06, 2013 10:50 am Groupie
    Lovely photo Joe
    Sun Apr 07, 2013 12:16 pm Groupie
    I was almost out of sandwich bread, so I cranked out a couple of loaves while making the pork roast for dinner tonight. I like to make roasts ahead of time then let them rest for a few hours in their own gravy, and teh fresh Italian bread will be great to sop up the gravy later.

    (I hope the post police don't ban me for putting meat in the bread forum. Ohhhh, travesty of travesty icon_lol.gif icon_lol.gif )
    Bonnie G #2
    Sun Apr 07, 2013 12:41 pm Groupie
    That is some great looking bread and oh my I'd love some of that pork, it's lovely
    Sun Apr 07, 2013 12:57 pm Groupie
    I agree with Bonnie. Both the bread and the meat look great. That meat would make great sandwiches with your bread...if there is any meat left over after the initial meal of course. Don't worry about the forum police...they won't holler and neither will we.
    Sun Apr 07, 2013 3:34 pm
    Forum Host
    You might like to try this the next time you have roast pork, it works together well, Rosemary Apple Bread
    Sun Apr 07, 2013 3:56 pm Groupie
    Since neither me or DW like rosemary in bread, I often add mixed Italian herbs to Italian bread. We'll then split the loaf, butter it and add Parmesan cheese before putting it under the broiler. Very good for a lot of different meals.
    Red Apple Guy
    Mon Apr 08, 2013 6:34 am
    Forum Host
    Looks great Joe. What cut of pork is that roast?
    Mon Apr 08, 2013 6:49 am Groupie
    Red Apple Guy wrote:
    Looks great Joe. What cut of pork is that roast?
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