Dee's Bread
Tuscan Grape
Harvest Bread - pictures
Paine de Compagne - Reinhart's recipe 12-06-04 - pictures
Paine de Compagne (rolls) - Reinhart's recipe 2-13-05 - pictures
Siciliano - Reinhart's recipe 1-12-05 - pictures
Siciliano - Reinhart's recipe 1-17-05 - pictures
Focaccia - Carol Field's Focaccia - 2-19-05 - pictures
Ciabatta - 2 different recipes - pictures
Ciabatta - Peter Reinhart Recipe - pictures
Biscuits - Peter Aiken Recipe - picture
Stretched & Folded & Refrigerated Bread - John's
Ridiculously Springy Bread Recipe -
pictures
BATTER BREAD |
I used a crock pot. I don't think I let it rise long enough -- 10:00 a.m. to 12:45 72F, but 55-60 minutes was called for. It didn't rise any more after I put it in the oven. I didn't oil the crock pot enough because it wouldn't come out; I should have heavily buttered it. Next time, I will bake this recipe in a largish bread pan or two smaller ones. I could get my knife around the crockpot, but it stuck to the bottom. I waited an hour or so and carefully dug it out from the bottom with my fingers.. The person who gave me this recipe said that a casserole dish in the 1960's was used, as well, as the coffee can called for in this recipe. I may try it in a coffee can after another try with the bread pans, first. |
I boiled down 3# of grapes this afternoon so I will have this bread AFTER I get off the treadmilll. |
PANNETONE |
from
Carol Field's |
Como
of the Past |
Como of the
Past |
Como of the
Past |
At the
suggestion of Barry, bread maker, to test my yeast power,
I made |
All purpose flour WITH sugar popped off in 1hr | |
Bread flour WITHOUT sugar popped in 1 hour |
|
Bread flour WITH
sugar popped in 3 hours (Purple lids are tighter) |
|
All purpose flour WITHOUT sugar (4-1/2 hours) Lid NEVER popped off. (Purple lids are tighter) |
|
I
didn't want to throw away these starters, so I combined
all four starters and took 10 oz. of it to use for the
Pane Toscano o Pane Sciocco p. 110-111-112.
|
The overall weight of the starter amount in recipe p. 110 is basically the same amount that I used in the above; however, with one significant difference: I used 1-1/3 teaspoon of yeast in the starter amount to create the bread above; WHEREAS, CF's recipe for the starter for this bread only calls for 1/4 teaspoon yeast. My goal is to make this bread with the 1/4 teaspoon yeast. |
Campagne
Country Style French Bread
Bread
from Jo Ortiz' book p. 82-85
"The Village Baker"
Oatmeal & Rye Flakes
Ciabatta
(Slipper Bread)
Buckwheat and Honey
Oatmeal Bread
Bread for All Seasons"
Beth Hensperger p. 144
Pizza Margharita
Fig & Walnut Biscotti
My first success with pumpkin pie
January 1, 2004
The crust was not too pretty, but it was the best I've made;
not soggy, but crispy all the way through.
Page Last Accessed or Updated
August 03, 2005