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    You are in: Home / Community Forums / Breads & Baking / What Have You Baked Now?
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    What Have You Baked Now?

    Go to page << Previous Page  1, 2, 3 ... 20, 21, 22 ... 26, 27, 28  Next Page >>
    PaulO in MA
    Mon Nov 11, 2013 7:37 am
    Food.com Groupie
    Nan said, "thank Red."

    The focaccia was excellent. Very easy and fun to make.

    Used a no. 10 BSR skillet, 12 1/2 inches.

    Filling was sun-dried tomatoes, mozzarella, and cream cheese with a little pepperoni on one half and sausage on the other half. Used vacuum-packed sun-dried-tomatoes, rather than ones in oil for the filling. Bought sun-dried tomatoes in oil and brushed oil on the top before sprinkling on a little Kosher salt. Nan wants some rosemary on top next time, too.

    Will add more filling and go more to the edge next time.

    With homemade marinara sauce for dipping. Marinara recipe from "Leone's Italian Cookbook." Mama Leone's was a famous restaurant in NYC.







    Bonnie G #2
    Mon Nov 11, 2013 8:14 am
    Food.com Groupie
    Great photos Paul, I'm sure this is one recipe I'm going to making often.

    tasb - you are great with those kids, I have to calm myself at times working with one grandchild at a time icon_wink.gif
    PaulO in MA
    Mon Nov 11, 2013 8:17 am
    Food.com Groupie
    We agree. My wife is half Italian and she's been wanting a focaccia recipe.
    duonyte
    Mon Nov 11, 2013 8:23 am
    Forum Host
    I'm going to have to try that sometime. I like the idea of the stuffed focaccia. A good more traditional foccacia is this one, Golden Focaccia
    it has a preferment, so takes longer than other recipes, but worth it.
    Red Apple Guy
    Mon Nov 11, 2013 9:36 am
    Forum Host
    Excellent, Paul - and beautiful.

    I agree with duonyte about preferments or starters being worth the effort. Letting the dough rise in the fridge also improves flavor.
    sloe cooker
    Tue Nov 12, 2013 12:26 am
    Food.com Groupie
    I agree with Red, Paul. Also accepting any leftovers over here!

    Duonyte, I saved your recipe, it look'd really good.

    I purchased a small pullman 9x4x4 (usa) loaf pan last year, knowing at some point that I would MAKE my self jump in, and just start finally baking some bread icon_rolleyes.gif I have found a recipe that I will be posting for bread to bake in this loaf pan. Now that yeast has lost it's intimidating hold on me, I am excited to try everything!
    Red Apple Guy
    Tue Nov 12, 2013 6:12 am
    Forum Host
    You go, Sloe!
    PaulO in MA
    Tue Nov 12, 2013 6:56 am
    Food.com Groupie
    Welcome to the yeasty world!

    The King Arthur Flour yeast kit is a worthwhile purchase. I keep the container and yeast in the freezer door.

    http://www.kingarthurflour.com/shop/items/yeast-set
    Bonnie G #2
    Tue Nov 12, 2013 10:09 am
    Food.com Groupie
    Can't wait to see your results - keep us posted icon_cool.gif
    sloe cooker
    Wed Nov 13, 2013 12:04 am
    Food.com Groupie
    Paul, thanks for directing me to the kaf yeast kit. I will order it when my store bought jarred yeast gets low. Have a question about the kit. The instant yeast, that is part of the set, is that like a rapid rise yeast? One more thing, please-what does saf stand for?
    Bonnie G #2
    Wed Nov 13, 2013 7:25 am
    Food.com Groupie
    Made Caraway Rye and what a great recipe. I did add wheat gluten to it and so pleased with the results.



    Red Apple Guy
    Wed Nov 13, 2013 8:56 am
    Forum Host
    Excellent Bonnie. That's an great salute to Pammyowl and a pretty bread.
    Red
    sloe cooker
    Wed Nov 13, 2013 3:47 pm
    Food.com Groupie
    Oh Bonnie, that loaf is so beautiful!
    Bonnie G #2
    Wed Nov 13, 2013 4:12 pm
    Food.com Groupie
    Thanks guys, it tasted great too
    Red Apple Guy
    Sun Nov 17, 2013 10:16 pm
    Forum Host
    We had a surprise birthday party for my daughter Saturday. Brats, burgers, etc... I made some hard rolls for the Brats and soft potato starch buns for the burgers. I'll do the recipes later.





    Red
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