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    You are in: Home / Community Forums / Breads & Baking / Fall Bake Along Challenge #1
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    Fall Bake Along Challenge #1

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    Bonnie G #2
    Thu Oct 03, 2013 8:40 am Groupie
    wave.gif Pammy, is your computer back up and running?
    Thu Oct 03, 2013 8:44 am Groupie
    Yes, I'm back! My keyboard was being temperamental, so I borrowed one for the time being. icon_smile.gif
    Bonnie G #2
    Thu Oct 03, 2013 9:08 am Groupie
    pammyowl wrote:
    Yes, I'm back! My keyboard was being temperamental, so I borrowed one for the time being. icon_smile.gif

    Ahhhh, good news
    Thu Oct 03, 2013 9:09 am Groupie
    Sat Oct 05, 2013 7:31 pm Groupie
    I'm not sure if this qualifies as a flat bread. It is flat, but has yeast in it. It was yummy and very easy. sheepdoc MERP'd Rosemary - Garlic Focaccia by evelyn/athens.

    Donna M.
    Sat Oct 05, 2013 7:41 pm
    Forum Host
    Yes, focaccia is a flatbread and yours is a very yummy looking one! Thanks for posting it. Flatbreads can be yeasted or not, so yours is a perfect entry.
    Bonnie G #2
    Sun Oct 06, 2013 8:35 am Groupie
    I love this type of flatbread, so flavorful and you can change it around depending on what you want with just a few spices. Once I even put some stewed tomato bits in one - YUM
    Wed Oct 09, 2013 9:00 pm Groupie
    Today I made Whole Wheat Flour Tortillas, they are for tomorrow's Taco Quesadillas for the food program at the school. I forgot to order tortillas when I was doing the grocery order so I decided to make them. I found the recipe on Pintrest. I would have searched for one here but I was running short on time because I did have to make 4 dozen. Took me about 2 hours start to finish. It was an interesting experience. I am not good at keeping things round when rolling them. I did try to use a frying pan to press them but I am just too short. Thankfully I have a huge rolling pin at work which helped with rolling. Hopefully I will get a picture of the Quesadillas tomorrow. If they turn out then I will probably just start making tortillas at home instead of buying them. I will do white instead of whole wheat.

    Bonnie G #2
    Thu Oct 10, 2013 8:46 am Groupie
    That's a lot of tortillas, I love making them but can never seem to get them quite thin enough OR round.
    Thu Oct 10, 2013 7:44 pm Groupie
    Mine were far from round. I was laughing at myself when I pulled the first few out of the bag to start making Taco Quesadillas. I had to do folded ones because they didn't match up. I used 2 dozen today, and I didn't get a taste. Everyone ate them all. Lucky I had some Zucchini Lasagna I left in the freezer at work.

    My shoulders and upper abs are sore today from all that rolling. I was actually scared that I wouldn't be able to use my right arm today because my shoulder has been hurting lately, but besides the soreness I wasn't too bad off.
    Red Apple Guy
    Thu Oct 10, 2013 9:14 pm
    Forum Host
    Those look great, tasb. Have you ever pressed them using a cut ziplock bag and a heavy, flat-bottomed pot? They come out round.
    Donna M.
    Thu Oct 10, 2013 10:51 pm
    Forum Host
    Red, that sounds interesting. Please explain a bit more. Do you press straight down, twist? What is the purpose of the cut ziploc bag? Do you still flour the dough or does it peel right off? Tortillas are something I have not ever made and I want to try it.....hence all the questions icon_lol.gif
    Fri Oct 11, 2013 1:12 am Groupie
    I did try a frying pan on my 4th one, but I decided that Red must be 10 ft tall. I didn't get it flattened any more, all the big heavy pots were in use for cooking at the time. I am only 5" 1' with a bad shoulder.

    I am amazed that I could actually use my shoulder today, I did have to opt for using the lighter plastic plates instead of the heavier ceramic plates just in case the tray was too heavy when I was taking them out of the dishwasher.
    Red Apple Guy
    Fri Oct 11, 2013 6:14 am
    Forum Host
    I looked for a web site that showed the heavy pan method but couldn't find it. I cut a 1 gallon bag at the sides to give a log strip of heavy plastic. Usually oiling the plastic is not needed. Place a golf-ball sized ball of dough on the plastic and fold over. Put a heavy pan or bowl on the plastic and press, twist, or dance on it until the tortilla is the right size. Flour dough shrinks back, but masa dosen't much. To remove, lift the tortilla holding one edge and lay it directly into a hot skillet - oil usually is not needed but can be sprayed on the pan or tortilla.

    tasb, I don't know - maybe try this on a coffee table? Then you could sit on the pan. icon_lol.gif

    Bonnie G #2
    Fri Oct 11, 2013 7:37 am Groupie
    Red, I've got to give that a try myself - the main reason I don't make them that much is because of the weird shapes I tend to get
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