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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 ... 18, 19, 20 ... 26, 27, 28  Next Page >>
    CarrolJ
    Mon Apr 08, 2013 4:32 pm
    Food.com Groupie
    JoeV wrote:
    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.


    Years ago when we lived in the Denver area, we used to go to Macaroni Grill. I loved their freshly baked Rosemary bread. However whenever I've made homemade Rosemary bread it seemed too strong with flavor. Anyone have an idea why? Could the difference be that the restaurant uses fresh rosemary and I used dry? I like the bread at the restaurant because the flavor was delicate and didn't overwhelm the bread and shout ROSEMARY.

    What's everyone's thoughts?
    Bonnie G #2
    Tue Apr 09, 2013 1:48 pm
    Food.com Groupie
    CarrolJ wrote:
    JoeV wrote:
    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.


    Years ago when we lived in the Denver area, we used to go to Macaroni Grill. I loved their freshly baked Rosemary bread. However whenever I've made homemade Rosemary bread it seemed too strong with flavor. Anyone have an idea why? Could the difference be that the restaurant uses fresh rosemary and I used dry? I like the bread at the restaurant because the flavor was delicate and didn't overwhelm the bread and shout ROSEMARY.

    What's everyone's thoughts?


    I've only made a rosemary bread once and loved it - I used fresh rosemary but don't know what the difference is, maybe you just need to use a smaller amount to account for your taste
    duonyte
    Tue Apr 09, 2013 3:30 pm
    Forum Host
    One way to get a more subtle rosemary flavor is to heat the oil a bit and let the rosemary - fresh is best, but dry will work - macerate in the oil. Let it stand a few hours or overnight. Then use the oil in the bread. It will be a more gentle, subtle flavor. When using dry instead of fresh you should use only 1/3rd of the amount.
    CarrolJ
    Tue Apr 09, 2013 6:03 pm
    Food.com Groupie
    duonyte wrote:
    One way to get a more subtle rosemary flavor is to heat the oil a bit and let the rosemary - fresh is best, but dry will work - macerate in the oil. Let it stand a few hours or overnight. Then use the oil in the bread. It will be a more gentle, subtle flavor. When using dry instead of fresh you should use only 1/3rd of the amount.


    Thanks duonyte! Great idea about letting the oil insert the flavor. I wonder if that is what they do and then just place a few fresh sprigs on the outside of the dough before they bake it. Can't wait to try it!
    Bonnie G #2
    Wed Apr 10, 2013 10:39 pm
    Food.com Groupie
    Be sure and let us know how it turns out Carrol
    CarrolJ
    Fri Apr 12, 2013 5:39 pm
    Food.com Groupie
    Well nothing has been done yet. Our community was hit pretty hard by the storms on Wednesday afternoon and night. As a result we lost power during the night on Wednesday, and our power and heat didn't come back until 7 pm last night (Thursday). We also did not have internet until about 30 minutes ago.

    In case you hadn't heard about it...we received several inches of ice, followed by several inches of very wet snow. This caused many, many trees to be broken and thrown all over the place. This small community was ravaged and the power companies and other utilities have been working round the clock to help restore everything. Branches from our neighbors trees actually broke off several utility wires from our house.

    We are still trying to recover normalcy around here.
    tasb
    Fri Apr 12, 2013 6:55 pm
    Food.com Groupie
    Thankfully you were safe. Hope all becomes normal soon.

    Me, this weekend I did my bread baking, my usual white and multigrain. Well I let them proof too long, the white bread had it's gluten worked enough that I had very puffy loaves. But my multigrain fell once it hit the oven. Mainly my fault for not kneading it enough too, not just the over-proofing, the head on my KA was wobbling so I decided to hand-knead, and I didn't do it long enough to develop the gluten. I knew should have tightened those screws but I was too impatient.
    CarrolJ
    Fri Apr 12, 2013 7:56 pm
    Food.com Groupie
    I used to use gluten when we lived in the Denver area due to the high altitude. I got so I didn't care for the taste that it gave the bread. So after we moved from Colorado I stopped using it. Do you live at a high altitude?

    BTW I received my Diastatic malt powder that I ordered online. Now I will have to read the previous pages again, since I can't remember for certain why I purchased it. In the dregs of my memory I seem to remember it had something to do with aiding a good rise in whole wheat style flours. Oh the joys of getting older and developing some of that short term memory loss!
    CarrolJ
    Fri Apr 12, 2013 8:23 pm
    Food.com Groupie
    Red Apple Guy wrote:
    Man! Beautiful Joe. Love the pockets - cheese on top or not.

    I made rolls too.

    Hot....
    URL=http://imageshack.us/photo/my-images/703/20130330134830.jpg/][/URL]

    and cold....


    gorgeous rolls Red!
    CarrolJ
    Fri Apr 12, 2013 8:39 pm
    Food.com Groupie
    I recently purchased a set of small baking pans called, Cuisinart AMB-4 Chef's Classic Nonstick Bakeware, from Amazon. I've used the loaf pan several times for bread and it is the nicest bread pan I've ever used. It has a little weight to it and is not flimsy at all. I've always lightly sprayed it but really don't think it needs it. What really surprises me is that when you slide out the bread, the pan is so clean I've not had to actually wash it yet. It isn't even oily from the spray. I've never had this kind of good results with any baking pan I've ever used. Every time, I look good at it to see if it needs washing or even a wipe out with a paper towel...NOPE, you can't tell it has ever been used and makes gorgeous bread.

    I've often wondered about the Chicago Metallics. Especially I've admired the french bread forms. But now that my countertop oven won't work with any pans over 12" long I doubt I could find one short enough.
    Red Apple Guy
    Fri Apr 12, 2013 9:09 pm
    Forum Host
    Thanks CarrolJ

    I have 2 older Ovenex pans complete with patterns on the pans. They, too stay clean and don't need washing, just wiping. They maintain their seasoning that way.




    Red
    CarrolJ
    Fri Apr 12, 2013 9:19 pm
    Food.com Groupie
    Glad to hear I'm not the only one to have that happen to. Amazing technology isn't it, Red. Well I'm still tired from all the excitement around here the past few days so as I clean up the dinner mess, I'm off to the bedroom. BTW I was unable to find where we were talking about the malt powder. Would someone post a reminder about it for me to read tomorrow.
    Thanks everyone!
    Red Apple Guy
    Mon Apr 15, 2013 2:19 pm
    Forum Host
    Grandson's birthday pawty required some buns. I used this recipe with a little less liquid: Japanese Tangzhong Milk Bread (Water Roux)



    Red
    CarrolJ
    Mon Apr 15, 2013 7:57 pm
    Food.com Groupie
    Red Apple Guy wrote:
    Grandson's birthday pawty required some buns. I used this recipe with a little less liquid: Japanese Tangzhong Milk Bread (Water Roux)



    Red


    Oh my goodness...those are so beautiful, they definitely whet my appetite!
    Red Apple Guy
    Mon Apr 15, 2013 8:10 pm
    Forum Host
    Thanks, CarrolJ. 'appreciate that.

    Red
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