tag:blogger.com,1999:blog-49418531639208155952024-03-14T10:39:15.262-07:00Flour RecyclerFemalechefhttp://www.blogger.com/profile/02054749187202551690noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-4941853163920815595.post-40414255115092880542012-08-15T04:59:00.001-07:002012-08-15T05:15:26.934-07:00Healthy WHOLE GRAIN FLOUR!!!<h2>
WANT TO HAVE FUN AND BE HEALTHY?</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSQbp_Mjvx7CUGCs42h_yPTSnIjcVUIRRCryfrvCO1UcyeL0aDd6zEYWioQo126Wbida41zV4rolNfO9D0taBVc4ZrOvRd18r86RE0Qal86yOVWf4XI_KxJcxdjSeweHjrWMPYK9CjGsr2/s1600/100_1776.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSQbp_Mjvx7CUGCs42h_yPTSnIjcVUIRRCryfrvCO1UcyeL0aDd6zEYWioQo126Wbida41zV4rolNfO9D0taBVc4ZrOvRd18r86RE0Qal86yOVWf4XI_KxJcxdjSeweHjrWMPYK9CjGsr2/s320/100_1776.JPG" width="320" /></a></div>
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This is a coffee grinder you can get in most stores for less then $20</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRfr78KRuqNbD4hnS53vwjy9Rt0bVTV9inY4BF62FJmy6KbKidfnxZFE1_Sl3jSuxaCpCSXRvnLddm1wwNCmSUQ3-libM7ywjq4ecew9pHeyyocBssSVV2uzuQvNtWkUYcmuqFFaXaNcLg/s1600/100_1777.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRfr78KRuqNbD4hnS53vwjy9Rt0bVTV9inY4BF62FJmy6KbKidfnxZFE1_Sl3jSuxaCpCSXRvnLddm1wwNCmSUQ3-libM7ywjq4ecew9pHeyyocBssSVV2uzuQvNtWkUYcmuqFFaXaNcLg/s320/100_1777.JPG" width="320" /></a></div>
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These are wheat berries you can get at the health food store.</div>
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Add wheat berries to the grinder......</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwT6tuuOXup-3ErYvqRLeQghnkJmagd_Re-0PbsGUb2F3thsUKIBce7meulPd5w0RRHgSQsFsI4yVY7P3sliVNvJjmoYmgpnqtzCzKur3-aucaE8NSa24213-UTpn9gTjlhXSTAQkGI5lX/s1600/100_1779.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwT6tuuOXup-3ErYvqRLeQghnkJmagd_Re-0PbsGUb2F3thsUKIBce7meulPd5w0RRHgSQsFsI4yVY7P3sliVNvJjmoYmgpnqtzCzKur3-aucaE8NSa24213-UTpn9gTjlhXSTAQkGI5lX/s320/100_1779.JPG" width="320" /></a></div>
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After a few seconds you have WHOLE GRAIN FLOUR!!!</div>
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Even if you add just some of the whole grain flour to any recipe with your regular unbleached flour</div>
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you will get a better healthy flour.</div>
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You can grind popcorn for corn muffins....</div>
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Grind up some brown rice and use it to thicken soups and gravy....</div>
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I buy whole flax seed and grind it and add 1 tablespoon a day to something I eat...usually oatmeal!!!</div>
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Types of grains</h2>
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Also called cereals, grains and whole grains are the seeds of grasses cultivated for food. Grains and whole grains come in many shapes and sizes, from large kernels of popcorn to small quinoa seeds.</div>
<ul style="background-color: white; color: #54585a; font-family: helvetica, arial, sans-serif; font-size: 13px; list-style: none; margin: 0px 0px 20px; padding: 0px 0px 0px 25px; text-align: start;">
<li style="background-image: url(http://www.mayoclinic.com/img/icon_li_footer.gif); background-position: 0px 7px; background-repeat: no-repeat no-repeat; line-height: 1.5em; margin: 0px 0px 10px; min-width: 0px; padding-left: 13px;"><strong>Whole grains.</strong> These are unrefined grains that haven't had their bran and germ removed by milling. Whole grains are better sources of fiber and other important nutrients, such as selenium, potassium and magnesium. Whole grains are either single foods, such as brown rice and popcorn, or ingredients in products, such as buckwheat in pancakes or whole wheat in bread.</li>
<li style="background-image: url(http://www.mayoclinic.com/img/icon_li_footer.gif); background-position: 0px 7px; background-repeat: no-repeat no-repeat; line-height: 1.5em; margin: 0px 0px 10px; min-width: 0px; padding-left: 13px;"><strong>Refined grains.</strong> Refined grains are milled, a process that strips out both the bran and germ to give them a finer texture and extend their shelf life. The refining process also removes many nutrients, including fiber. Refined grains include white flour, white rice, white bread and degermed cornflower. Many breads, cereals, crackers, desserts and pastries are made with refined grains, too.</li>
<li style="background-image: url(http://www.mayoclinic.com/img/icon_li_footer.gif); background-position: 0px 7px; background-repeat: no-repeat no-repeat; line-height: 1.5em; margin: 0px 0px 10px; min-width: 0px; padding-left: 13px;"><strong>Enriched grains.</strong> Enriched means that some of the nutrients lost during processing are added back in. Some enriched grains are grains that have lost B vitamins added back in — but not the lost fiber. Fortifying means adding in nutrients that don't occur naturally in the food. Most refined grains are enriched, and many enriched grains also are fortified with other vitamins and minerals, such as folic acid and iron. Some countries require certain refined grains to be enriched. Whole grains may or may not be fortified.</li>
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Femalechefhttp://www.blogger.com/profile/02054749187202551690noreply@blogger.com2tag:blogger.com,1999:blog-4941853163920815595.post-9781890512871971862011-02-10T07:33:00.000-08:002011-02-10T07:51:07.084-08:00DONUTS MADE IN THE OVEN LOW FAT!!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj115tokKeT2qMSM5c4yKFmUXp5u-2G6Xa7R317IgTkmuRFWiWYTlvJqmtIDJ1y6GePWnQqqjWeVLuCItnVR3YbpjdDI2CPJ3RnfbjiZEIZRc6HxsDLLphn56ZcXQ-NEUCpMt3B3CJ2rSXr/s1600/100_0091.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj115tokKeT2qMSM5c4yKFmUXp5u-2G6Xa7R317IgTkmuRFWiWYTlvJqmtIDJ1y6GePWnQqqjWeVLuCItnVR3YbpjdDI2CPJ3RnfbjiZEIZRc6HxsDLLphn56ZcXQ-NEUCpMt3B3CJ2rSXr/s320/100_0091.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5572087626794633810" /></a><br />CREAM CHEESE DONUTS from the oven LOW FAT<br />Makes 16...........Can double easy for 32..........2 hours to eat<br /><br />DONUTS<br />1 1/8 teaspoon dry yeast<br />4 ½ teaspoon sugar<br />1/8 cup lukewarm water<br />1 ¾ cups unbleached all-purpose flour(or whole wheat pastry flour)<br />½ cup lukewarm skim milk<br />½ large egg(crack egg, whip, divide ½)<br />½ egg yolk<br />Pinch of salt<br />1 ½ tablespoon unsalted butter cubed room temp<br /><br />FILLING<br />4 oz cream cheese room temp<br />2 cups powdered sugar<br />1 teaspoon vanilla<br />½ - 1 teaspoon skim milk<br /><br />For DONUTS dissolve yeast, sugar and water and let set in food processor 5 minutes. Add flour, milk, egg and yolk, salt and butter to processor and blend until dough is sticky yet elastic.<br />Put dough in a greased bowl and put in warm place covered (I use microwave) for 1 hour. Can refridge for next day and warm to room temp.<br />Put dough on floured surface(I used pillow case for baking only) roll out to ½ inch and cut with cookie cutter 1 ¾”-2” circles. Now roll into balls and put on greased cookie sheet 1 ½ inches apart. Cover and let rise in warm place again 30 minutes or more. Bake 375 degrees for 12-15 minutes until golden brown. Cool<br /><br />For FILLING mix all with a fork until smooth. Inject about 1 teaspoon filling in each donut with round tip injector. <br /><br />Can top with GANACHE<br />Use equal parts dark chocolate bar diced and equal whip cream<br />Heat heavy whip cream to boil point<br />Pour hot whip cream over chocolate and stir<br />Dip donut tops in chocolate<br /><br /><br /><br />Sit down and try not to eat ALL of them…Femalechefhttp://www.blogger.com/profile/02054749187202551690noreply@blogger.com1tag:blogger.com,1999:blog-4941853163920815595.post-36955242860668017592010-09-08T05:58:00.000-07:002010-10-01T09:56:05.683-07:00SUNFLOWER SEED BREAKFAST LOAFToday made sunflower seed breakfast loaf from the cookbook ABin5 page 217 and 218. I made one half of a recipe and baked all if it in one dish after the two hour rest and the 40 minutes in the baking dish.<br /><br />This dough was easy to shape after the two hour rest.<br /><br />I put the dough in a greased glass dish 5 1/2" x 6 3/4" <br /><br />What a wonderful rise in the oven!!!<br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4970372217/" title="blog 001 by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4083/4970372217_08c31238a9.jpg" width="500" height="333" alt="blog 001" /></a><br /><br />Baked up beautiful!!!<br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4970995064/" title="blog 002 by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4128/4970995064_52232d462b.jpg" width="500" height="333" alt="blog 002" /></a><br /><br />Slices measured 4 1/2" x 6" wide<br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4971006578/" title="blog 008 by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4107/4971006578_66fcd70748.jpg" width="500" height="333" alt="blog 008" /></a><br /><br />Oh my the taste was heaven!!! <br /><br />Click here to learn about our bread baking group <a href="http://www.bigblackdogs.net/hbinfive/" target="_blank">Healthy Bread in 5 minutes</a><br /><br /><a href="http://bigblackdogs.net/welcome-to-the-20th-hbinfive-bread-braid//"target="_blank">To see what other people are baking in our group just click here</a>Femalechefhttp://www.blogger.com/profile/02054749187202551690noreply@blogger.com8tag:blogger.com,1999:blog-4941853163920815595.post-56797027958221605662010-08-31T15:16:00.001-07:002010-08-31T15:19:41.575-07:00Windmill Makes Stone Ground Wheat FlourEver wonder how STONE GROUND FLOUR WAS/IS MADE by a windmill?<br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4930801138/" title="Windmill 1 st by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4115/4930801138_7ab5bd97a8_b.jpg" width="459" height="1024" alt="Windmill 1 st" /></a><br /><a href="http://www.flickr.com/photos/39037186@N05/4930804102/" title="Windmill 2 by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4138/4930804102_d842cf8feb_b.jpg" width="444" height="1024" alt="Windmill 2" /></a><br /><a href="http://www.flickr.com/photos/39037186@N05/4930724062/" title="Windmill levels 2 by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4117/4930724062_c0112334e7.jpg" width="181" height="480" alt="Windmill levels 2" /></a><br /><a href="http://www.flickr.com/photos/39037186@N05/4930205789/" title="Windmill explanation 1st by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4079/4930205789_ff1a5f7826_b.jpg" width="410" height="1024" alt="Windmill explanation 1st" /></a><br /><a href="http://www.flickr.com/photos/39037186@N05/4930797314/" title="Windmill explanation 2nd by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4075/4930797314_22a850dcf9_b.jpg" width="399" height="1024" alt="Windmill explanation 2nd" /></a><br />This is the bag they put the flour in to sell in the store.<br /><a href="http://www.flickr.com/photos/39037186@N05/4930158389/" title="Windmill Flour bag 4 by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4073/4930158389_73362165e0_b.jpg" width="362" height="1024" alt="Windmill Flour bag 4" /></a><br />This is a close up of the wood covered stones where the berries are ground.<br /><a href="http://www.flickr.com/photos/39037186@N05/4930915026/" title="073110163036 by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4077/4930915026_d048101984.jpg" width="375" height="500" alt="073110163036" /></a><br />Here are the stones without the wood.<br /><a href="http://www.flickr.com/photos/39037186@N05/4930321257/" title="073110162645 by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4077/4930321257_fc7b387f6e.jpg" width="500" height="375" alt="073110162645" /></a><br />Here are small stones to show you what the big stones looks like when put together to grind the flour.<br /><a href="http://www.flickr.com/photos/39037186@N05/4930324233/" title="073110162716 by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4073/4930324233_a5ff0191fe.jpg" width="500" height="375" alt="073110162716" /></a><br />Bags of wheat.<br /><a href="http://www.flickr.com/photos/39037186@N05/4930916358/" title="073110162941 by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4077/4930916358_16b844aab4.jpg" width="500" height="375" alt="073110162941" /></a><br />The windmill is huge as you can tell by the two people standing by it.<br /><a href="http://www.flickr.com/photos/39037186@N05/4930919470/" title="Windmill by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4136/4930919470_1d08602dfc.jpg" width="376" height="500" alt="Windmill" /></a><br />And of course there were dutch dancers by the windmill.<br /><a href="http://www.flickr.com/photos/39037186@N05/4930328969/" title="dutch dancers by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4082/4930328969_6a48a2ee4a.jpg" width="375" height="500" alt="dutch dancers" /></a><br />Bread made with this flour and my milled white wheat and rye was from ABin5 page 58.<br />My small loaf for two of stone ground flour with added fresh ground rye flour and lots of seeds. In this small loaf size 4x6 is filled with 1 tablespoon each of seed ground in mini grinder for better flavor: flax, fennel, caraway and 1 tablespoon each of whole sunflower and walnuts!!!<br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4931004796/" title="bread by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4074/4931004796_5eafefe39f.jpg" width="500" height="333" alt="bread" /></a><br /><a href="http://www.flickr.com/photos/39037186@N05/4932023542/" title="slice by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4093/4932023542_3d31fd63ff.jpg" width="500" height="333" alt="slice" /></a><br /><br />Click here to learn about our bread baking group <a href="http://www.bigblackdogs.net/hbinfive/" target="_blank">Healthy Bread in 5 minutes</a><br /><br /><a href="http://bigblackdogs.net/welcome-to-the-18th-hbinfive-bread-braid//"target="_blank">To see what other people are baking in our group just click here</a>Femalechefhttp://www.blogger.com/profile/02054749187202551690noreply@blogger.com10tag:blogger.com,1999:blog-4941853163920815595.post-78125673137201465892010-08-30T10:43:00.000-07:002010-09-14T16:56:49.851-07:00Soft American-Style White Bread with SEEDS<span style="font-weight:bold;"></span>I made soft American-Style white bread in abin5 page 204 with a different twist on the recipe.<br /><br />For 1 big loaf I reduced the recipe in 1/2 and then changed the flour to fresh ground white wheat and half recipe would have been 3 1/2 cups flour but I used only 2 3/4 cups. Then fresh ground seeds(not completely to powder). About a tablespoon of each = Dill, poppy, sunflower nuts, flax seed, fennel, caraway seed, sesame, and not ground but pieces of walnuts.<br /><br />Let rise for 2 hours.<br /><a href="http://www.flickr.com/photos/39037186@N05/4942728793/" title="2hours by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4078/4942728793_abaf9b53dc.jpg" width="333" height="500" alt="2hours" /></a><br /><a href="http://www.flickr.com/photos/39037186@N05/4942744607/" title="risen by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4075/4942744607_6b58965306.jpg" width="500" height="333" alt="risen" /></a><br /><br />Used fresh dough and put in greased bread pan and let rise 40 minutes.<br /><a href="http://www.flickr.com/photos/39037186@N05/4943349052/" title="resting by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4116/4943349052_2fa204d62a.jpg" width="500" height="333" alt="resting" /></a><br /><br />Brushed to top of the loaf with melted butter and poked the top with toothpick instead of slashing the top.<br /><br />Baked in the oven 350 degrees for 45 minutes and tested the bread for 200 degrees before taking out of the oven.<br /><a href="http://www.flickr.com/photos/39037186@N05/4943394368/" title="ready by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4117/4943394368_3d00913585.jpg" width="500" height="333" alt="ready" /></a><br /><br />I let the bread cool before slicing and entering my mouth!!! LOL This bread was sooooooooooooooo gooooooooooooooooood!!!<br /><br />Here is the crumb and close up of seeds!<br /><a href="http://www.flickr.com/photos/39037186@N05/4943394376/" title="close up seeds by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4120/4943394376_6e1b1d0b92.jpg" width="500" height="279" alt="close up seeds" /></a><br /><br /><br />Pass the napkins please!!!<br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4944473789/" title="butter by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4138/4944473789_c6639e5255.jpg" width="500" height="453" alt="butter" /></a><br />HOPE THIS PICTURE BROUGHT YOU SMILE!!!<br /><br /><br /><br />Click here to learn about our bread baking group <a href="http://www.bigblackdogs.net/hbinfive/" target="_blank">Healthy Bread in 5 minutes</a><br /><br /><a href="http://bigblackdogs.net/welcome-to-the-19th-hbinfive-bread-braid//"target="_blank">To see what other people are baking in our group just click here</a>Femalechefhttp://www.blogger.com/profile/02054749187202551690noreply@blogger.com12tag:blogger.com,1999:blog-4941853163920815595.post-81466432506628063032010-06-05T03:55:00.000-07:002010-06-14T16:57:53.532-07:00Brioche a TeteBrioche dough on page 189 in ABin5. Then followed the instructions on page 191 for Brioche a Tete with the change from beautiful fluted pan to a copper jello mold that holds 3 1/2 cups. Turned out great and the finished appearance hubby said looks like hernia bread!!!<br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4671091125/" title="dough by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4004/4671091125_584d658d31.jpg" width="493" height="374" alt="dough" /></a><br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4671090709/" title="baked in pan by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4055/4671090709_59d32c9535.jpg" width="433" height="377" alt="baked in pan" /></a><br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4671090329/" title="Finished by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4033/4671090329_4f9d4f7c1b.jpg" width="379" height="392" alt="Finished" /></a><br /><br />Click here to learn about our group <a href="http://www.bigblackdogs.net/hbinfive/" target="_blank">Healthy Bread in 5 minutes</a><br /><br /><a href="http://bigblackdogs.net/"target="_blank">To see what other people are baking with this challenge just click here</a>Femalechefhttp://www.blogger.com/profile/02054749187202551690noreply@blogger.com13tag:blogger.com,1999:blog-4941853163920815595.post-38152398953640371942010-05-03T12:24:00.000-07:002010-05-31T18:20:33.975-07:00Cane Brotform style bread proofing basketAlso known as a banneton, it is a favorite of artisan bakers for raising their bread dough. The basket coils provide a beautiful shape and decor for a traditional hearth loaf look.<br /><br />This basket is exceptionally well made in Europe of the highest quality natural materials.<br />Measures 8 ¾ inches in diameter across the top and is designed for a 1 ½ lb. loaf.<br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4575306471/" title="IMG_8780 by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4038/4575306471_10423a3095.jpg" width="500" height="334" alt="IMG_8780" /></a><br /><br />Dust the basket with flour and the risen dough drops easily onto your baking surface.<br />I used 1 pound and 2 ounces of dough. You put the rounded side down or the top down.<br /><br />I made Eastern European Potato-Rye Bread on page 120-21 in ABin5 book.<br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4575306493/" title="IMG_8781 by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4051/4575306493_ab64f39b2d.jpg" width="500" height="334" alt="IMG_8781" /></a><br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4575306591/" title="IMG_8783 by nancy courser, on Flickr"><img src="http://farm4.static.flickr.com/3352/4575306591_73f1cb86de.jpg" width="500" height="334" alt="IMG_8783" /></a><br /><br />I used a serrated knife to split the top of the dough.<br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4575306593/" title="IMG_8785 by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4005/4575306593_5ffe0b319c.jpg" width="500" height="334" alt="IMG_8785" /></a><br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4575306599/" title="IMG_8791 by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4002/4575306599_dcce031bbf.jpg" width="500" height="334" alt="IMG_8791" /></a><br /><br />I guess I put too much flour in the basket because flour is pretty heavy here but anyway you get the idea!!!<br /><br />To clean your Brotform, rinse it out with hot water with your faucet in spray mode. Shake off excess water and place upside down over still warm oven to dry quickly. Don't use soap.<br /><br />Now an experiment for fun!!!<br /><br />Isn't this a pretty hat? <br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4589405637/" title="top hat by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4053/4589405637_ab49a53cc3.jpg" width="500" height="401" alt="top hat" /></a><br /><br />Now for the inside of the hat and you know where I am going with this don't you?<br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4589401677/" title="inside hat by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4011/4589401677_42472d4133.jpg" width="500" height="334" alt="inside hat" /></a><br /><br />Yup the dough goes in the hat!!!<br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4589400999/" title="hat by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4012/4589400999_bc686756ce.jpg" width="500" height="334" alt="hat" /></a><br /><br />The finished baked bread..............with too much flour again.........but fun experiment!!!<br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4589400227/" title="baked bread by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4041/4589400227_fab20bc900.jpg" width="333" height="480" alt="baked bread" /></a><br /><br />The other bread in the photo was done in a wicker basket.<br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4589402501/" title="inside wicker by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4035/4589402501_b5f84905fc.jpg" width="500" height="334" alt="inside wicker" /></a><br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4590027244/" title="wicker by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4044/4590027244_57e2f42737.jpg" width="500" height="334" alt="wicker" /></a><br /><br />I did not slash the top of either bread or poke the tops with toothpick.<br /><br />This was the dough before going into the oven.<br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4590025312/" title="Ready for oven by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4061/4590025312_4fefba0742.jpg" width="500" height="277" alt="Ready for oven" /></a><br /><br />Click here to learn about our group <a href="http://www.bigblackdogs.net/hbinfive/" target="_blank">Healthy Bread in 5 minutes</a><br /><br /><a href="http://bigblackdogs.net/"target="_blank">To see what other people are baking with this challenge just click here</a>Femalechefhttp://www.blogger.com/profile/02054749187202551690noreply@blogger.com16tag:blogger.com,1999:blog-4941853163920815595.post-72069616255933026102010-04-25T15:15:00.000-07:002010-05-01T05:29:52.508-07:00Show off your bread in a seamless background photo box CHEAP!!!Having any trouble photographing your bread with stuff showing up in the background unwanted?<br /><br />Simple solution and very reasonable price. No holes or tools required!!! Use a transparent tub and if in a low light situation you can shine a light through the top of the tub.<br /><br />Bend an old fashion wire hanger so it will push in the back of the tub and stay in place.<br /><br />Hang any cloth, table runner, use your imagination here. Drape part of the cloth beyond the bottom edge of the tub. Works easiest on the edge of the counter or table.<br /><br />If you need to slant the bread toward the camera just put a small something under your bread to raise it up in the back.<br /><br />This tub measures 22" long x 14" wide and 8 1/2" deep.<br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4552764678/" title="IMG_8772 by nancy courser, on Flickr"><img src="http://farm4.static.flickr.com/3181/4552764678_27342c8ff6.jpg" width="500" height="334" alt="IMG_8772" /></a><br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4552764676/" title="IMG_8771 by nancy courser, on Flickr"><img src="http://farm4.static.flickr.com/3288/4552764676_a756302c6e.jpg" width="500" height="334" alt="IMG_8771" /></a><br /><br />This is so easy to take out to photograph and put away when done.<br /><br />Here is an example of photographing bread with your tub box and table runner.<br /><br />This is pumpernickel bread in ABin5 on page 67-68 with a few changes. I don't like a strong coffee taste so I made weak coffee. 1 cup water and 1/2 teaspoon coffee ground. Boiled it on the stove in a sauce pan. Poured the coffee through a coffee filter into a measure cup and added enough water to make it 1 cup. Used this in place of 1 of the three cups of water in the recipe. <br /><br />Used two tablespoons unsweetened cocoa powder instead of the 1 1/2 tablespoons. I made sure the cocoa was not processed with alkali so I get the benefits from the cocoa. <br /><br />The recipe called for caramel color and so I used red and green food coloring. More green than red. <br /><br />Used a bread pan that measures 10 1/2" x 4" and 2 3/4" high. Put 1 pound 11 ounces of dough in the pan after first rise. Nice tea size slices of bread from this pan. The bread had nice crumb also!!! If you notice I didn't slash the top of the bread because for tea sandwiches I want a smooth top so just used a toothpick and poked 4 holes in the top of the bread. <br /><br />Did not use water in pan or a stone either.<br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4552764672/" title="IMG_8766 by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4058/4552764672_c71da6c27c.jpg" width="500" height="334" alt="IMG_8766" /></a><br /><br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4552764680/" title="IMG_8775 by nancy courser, on Flickr"><img src="http://farm2.static.flickr.com/1096/4552764680_6b31c731ed.jpg" width="500" height="334" alt="IMG_8775" /></a><br /><br />The holes in the top of the bread look big but that is because I poked the temp gauge in the top to check when done.<br /><br />This bread is excellent for toast!!! Besides tea sandwiches.<br /><br />Click here to learn about our group <a href="http://www.bigblackdogs.net/hbinfive/" target="_blank">Healthy Bread in 5 minutes</a><br /><br /><a href="http://bigblackdogs.net/"target="_blank">To see what other people are baking with this challenge just click here</a>Femalechefhttp://www.blogger.com/profile/02054749187202551690noreply@blogger.com18tag:blogger.com,1999:blog-4941853163920815595.post-30007028852249243962010-04-18T07:54:00.000-07:002010-05-14T19:48:30.623-07:00Healthy Wheat BreadNot happy after looking in the mirror in the nude. I remembered someone saying we are what we eat. I stopped buying cottage cheese!!! Bought a treadmill and using it..........<br /><br />And eating better..............made the Master Wheat Bread in a loaf pan but didn't slash the top like they said on page 62. Instead poked the top with a toothpick for a smooth top and no seeds. Also I used bread flour for the all purpose and added sugar and oil.<br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4574810474/" title="wheat by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4072/4574810474_43f81e8624.jpg" width="500" height="334" alt="wheat" /></a><br /><br /><br />Here is the crumb and the slice measures 5 inches tall.<br /><br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4574178119/" title="wheat crumb by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4021/4574178119_9c5fe2f991.jpg" width="500" height="334" alt="wheat crumb" /></a><br /><br />In case you missed Cathy Warner The BBD#29 Round up on May 5. I did some baking in clay pots. I have a small chicken and it makes a small boule for two about 5 small slices. Just spray oil on the inside of the bottom and cover and preheat. When preheated just drop the dough in the bottom and cover and cook 30 minutes or 190-200 degrees. This chicken measures 4 1/2 x 3 3/4 inches.<br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4531437280/" title="IMG_8717 by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4054/4531437280_fcea145cc1.jpg" width="500" height="334" alt="IMG_8717" /></a> <br /><br />I was busy getting ready for the road and on the road to Michigan when everyone made this in the HBin5 book. The dough I decided to make was from ABin5 page 134 olive oil dough with some changes where the water was 2 3/4 cups. I did 2 cups water and 3/4 cup mild pepper juice and added 10 pepper rings and a 6 oz can of drained olives. I diced up the peppers and olives and added to the dough for the first rise. <br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4530848277/" title="IMG_8731 by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4040/4530848277_497dea47eb.jpg" width="320" height="480" alt="IMG_8731" /></a><br /><br />When the dough went in the chicken base I did add some flour and slashed the top of the dough before baking.<br /><br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4530806335/" title="IMG_8721 by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4049/4530806335_93140cfac3.jpg" width="500" height="334" alt="IMG_8721" /></a><br /><br />This dough makes wonderful pizza and didn't have time to take a picture. Just pigged out!!!<br /><br />Makes great toast for eggs.<br /><br />This clay pot that measures 12 x 8. It was made in W. Germany. I put my left over dough on parchment paper for toast in this pot.<br /><a href="http://www.flickr.com/photos/39037186@N05/4532509484/" title="IMG_8727 by nancy courser, on Flickr"><img src="http://farm3.static.flickr.com/2750/4532509484_be8431ccdf.jpg" width="493" height="295" alt="IMG_8727" /></a><br /><br /><br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4531479770/" title="IMG_8730 by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4010/4531479770_c3cc840d3d.jpg" width="500" height="334" alt="IMG_8730" /></a><br /><br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4531876693/" title="IMG_8729 by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4031/4531876693_97db6932bd.jpg" width="492" height="310" alt="IMG_8729" /></a><br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4530848927/" title="IMG_8733 by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4055/4530848927_b2139c7808.jpg" width="500" height="334" alt="IMG_8733" /></a><br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4531483166/" title="IMG_8738 by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4002/4531483166_fd20642db6.jpg" width="500" height="334" alt="IMG_8738" /></a><br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4530852187/" title="IMG_8741 by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4014/4530852187_54b0dece68.jpg" width="500" height="334" alt="IMG_8741" /></a><br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4530853437/" title="IMG_8742 by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4037/4530853437_336ec7ed31.jpg" width="500" height="334" alt="IMG_8742" /></a><br /><br />Click here to learn about our group <a href="http://www.bigblackdogs.net/hbinfive/" target="_blank">Healthy Bread in 5 minutes</a><br /><br /><a href="http://bigblackdogs.net/"target="_blank">To see what other people are baking with this challenge just click here</a>Femalechefhttp://www.blogger.com/profile/02054749187202551690noreply@blogger.com10tag:blogger.com,1999:blog-4941853163920815595.post-86707577146778215562010-03-30T08:35:00.001-07:002010-03-31T14:24:18.335-07:00Fattening and YUMMY!!!Hello again............I can't seem to get away from Brioche Bread Dough for some fattening goodies!!! Sorry folks; I guess I am the rebel in the group not sticking to the assignment. Michelle said we could make what we wanted soooooooo here are my Pecan Carmel Rolls from the first book ABin5 page 187 and Bitter and Blanc Chocolate Brioche Pudding not in the book!!!<br /><br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4324875433/" title="Sticky Pecan Carmel Rolls by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4056/4324875433_95a3c24533.jpg" alt="Sticky Pecan Carmel Rolls" height="363" width="500"></a><br /><br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4412269916/" title="bitter n blanc by nancy courser, on Flickr"><img src="http://farm3.static.flickr.com/2722/4412269916_6be45eeecc.jpg" width="500" height="418" alt="bitter n blanc" /></a><br /><br /><br /><br />Bitter & Blanc Chocolate Brioche Pudding<br /><br />(serves 8)<br /><br />Ingredients / Quantity<br /><br />For Vanilla Sauce:<br />Whole Milk / 6 ounces liquid<br />Sugar / 1 ounce (2 Tbsp)<br />Cornstarch / 1 Tbsp.<br />Egg yolks / 2 quantity<br />Vanilla Extract / 1 tsp.<br /><br /><br />For Pudding & Meringue Mixture:<br /><br />PUDDING:<br />Brioche bread, crusts removed / 8 ounces<br />Egg yolk / 3 ounces<br />Sugar / 2 ounces (4 Tbsp)<br />Heavy cream / 5 ounces liquid<br />White chocolate / 8 ounces<br />Butter / 3 ounces (6 Tbsp)<br /><br /><br />MERINGUE:<br />Egg whites / 2 ounces or 1/4 cup (about 2-3 yolks)<br />Sugar / 1 1/2 ounces (3 Tbsp)<br /><br /><br />For Ganache:<br /><br />Dark Chocolate / 6 ounces<br />Heavy Cream / 4 ounces liquid<br /><br /><br />For greasing :<br />Butter solids / 1-2 Tbsp to coat<br />Sugar / 1-2 tsp to coat<br /><br /><br />METHOD :<br />For Vanilla sauce, boil milk & sugar in small saucepan. In small bowl, cream yolks & cornstarch; whisk in the milk, add vanilla extract. Pour back into saucepan & cook on slow heat till it reaches a coating consistency. Strain lumps. (may add a few drops of milk if too thick).<br /><br />For Ganache: In saucepan, heat heavy cream to simmer. Put dark chocolate into bowl and pour simmering cream over chocolate. Stir gently until smooth. Cool slightly.<br /><br />For Pudding: Remove the crusts of the brioche bread, dice into squares. Put in large bowl and pour cream over bread; let soak in.<br />In saucepan, melt the white chocolate with 6 Tbsp. butter & set aside.<br />In a mixing bowl, cream sugar & yolk, add the melted white chocolate/butter mixture on slow speed.<br />Add the cream-soaked bread, mix well.<br /><br />In a separate bowl, prepare meringue by whipping room temperature egg whites and sugar til thickened; fold into the bread mixture.<br /><br />Grease individual soufflé cups with butter and sprinkle lightly with sugar. Spoon a layer of ganache into the bottom of each cup. Top with bread pudding mixture.<br /><br />Bake at 325 degrees F for 45 mins. Remove, cool slightly, dust with powdered sugar & serve with vanilla sauce.<br /><br /><br />Click here to learn about our group <a href="http://www.bigblackdogs.net/2009/10/announcing-hbinfive-new-baking-group.html" target="_blank">Healthy Bread in 5 minutes</a>Femalechefhttp://www.blogger.com/profile/02054749187202551690noreply@blogger.com17tag:blogger.com,1999:blog-4941853163920815595.post-43651565072295280942010-03-16T15:58:00.000-07:002010-04-14T16:05:00.114-07:00Vermont Cheddar BreadOh my gosh!!! This is the best sub sandwich bread warm fresh out of the oven with all the fixins'. ABin5 page 106.<br />This turn out to be a 9" x 4 1/2" bun. We loaded it with beef pastrami, genoa salami, smoked turkey breast, cheese, onion, banana pepper rings, lettuce and lots of mustard. Pickles and chips on the side.<br /><br />After stirring up the dough and letting it rest for 2 hours I shaped my sub buns. Here is the dough resting for 20 minutes because it was not in the fridge. <br /><a href="http://www.flickr.com/photos/39037186@N05/4438947971/" title="Resting dough by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4011/4438947971_2fcb0ede52.jpg" width="500" height="426" alt="Resting dough" /></a><br /><br />Baked at 450 degrees 25 minutes.<br /><a href="http://www.flickr.com/photos/39037186@N05/4439731552/" title="out of oven by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4069/4439731552_f0886c633e.jpg" width="500" height="330" alt="out of oven" /></a><br /><br />Fixed the sandwich and just too big for one person to eat. It just barely fit is the basket!!!<br /><a href="http://www.flickr.com/photos/39037186@N05/4439738488/" title="sub 4 2 by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4056/4439738488_fe4aa8902d.jpg" width="500" height="317" alt="sub 4 2" /></a><br /><br />Cut the sub in half. Should have turned it so you could see the wonderful crumb but I was thinking of putting camera down and start eating.<br /><a href="http://www.flickr.com/photos/39037186@N05/4439747228/" title="half sub by nancy courser, on Flickr"><img src="http://farm3.static.flickr.com/2724/4439747228_594acb9f73.jpg" width="500" height="365" alt="half sub" /></a><br /><br />I belong to a bread baking group. Here is the information about our group<br /><a href="http://www.bigblackdogs.net/2009/10/announcing-hbinfive-new-baking-group.html" target="_blank">Healthy Bread in 5 minutes</a>Femalechefhttp://www.blogger.com/profile/02054749187202551690noreply@blogger.com14tag:blogger.com,1999:blog-4941853163920815595.post-57928223759620812292010-03-09T13:08:00.000-08:002010-03-22T18:39:38.006-07:00Didn't have pine nuts but had lots of almondsStill on my honeymoon and very busy at home right now. The group I bake with is making pesto and pine nut bread. I had the pesto but not the pine nuts. They are also making avocado-guacamole bread and I don't care for those flavors. I decided to make almond brioche "Bostock" from the first book in ABin5 on page 193-94.<br /><br />To make almond brioche you need almond paste and to no avail here in my town sooooooo made it myself and here is the recipe:<br />1 1/2 cups (8oz) whole blanched almonds (not brown skin)<br />1 1/2 cups (5oz) powdered sugar<br />1 egg white<br />1 teaspoon almond extract<br />1/8 teaspoon salt<br /><br />Grind almonds first in food processor until powder then add the rest and process until a stiff paste.<br /><br />Makes 1 1/3 cups (13oz)<br /><br />Store in refrigerator or freezer in air tight container.<br />NOTE: Almonds are cheaper usually in bulk food store.<br /><br />My pull apart brioche stood over 3 inches tall and the picture doesn't seem to show this but they were big!!!<br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4312580036/" title="almond brioche by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4036/4312580036_561390100e.jpg" alt="almond brioche" height="275" width="500" /></a><br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4312583240/" title="sample by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4047/4312583240_0096382d25.jpg" alt="sample" height="240" width="500" /></a><br /><br />Now I had almond paste left over so just had to make some Dutch Pastry called Banket!<br />Once you taste this you won't want to share. Just eat and eat more til you pop!!!<br />I will share the recipe:<br /><br />BANKET<br />1 stick butter unsalted COLD slices<br />1 cup flour<br />¼ tsp baking powder<br />¼ tsp salt<br />¼ cup ICE water<br /><br />In food processor mix butter, flour, baking powder and salt until it looks like cornmeal. Then add water a little at a time until dough JUST forms a ball.<br />Roll dough into oblong strip and fold ends to meet at the middle and put in the fridge for 20 min.<br />Roll out dough again and fold and fridge 20 min<br />Repeat for the last time<br /><br />Filling<br /><br />4 oz Almond paste<br />½ cup granulated sugar<br /><br />Mix completely and chill in fridge for 20 min<br /><br /><br />Assemble<br /><br />Divide dough into 2 parts<br />Roll out each dough into 12” strip 6” wide<br />Put filling along the middle of strip about 1 inch wide leaving 1” ends of dough no filling.<br />Fold one side over the filling and then the other side over the filling.<br />Use pastry brush and egg wash (egg white and water) to seal seam and pinch with finger seam and ends of log. Sprinkle Wilton’s sparkling white sugar.<br />Put log on lightly greased cookie sheet seam side down and brush egg wash on top and sprinkle Wilton’s sparkling white sugar.<br />Put back in the fridge for 20 min.<br />Slash tops with razor blade every 2”<br />Bake in preheated oven 450 degrees for 15-20 min and golden brown.<br /><br />Cool completely before cutting into 1” slices.<br /><br />Store at room temp in foil.<br />Freeze in foil & baggie. Thaw OUT of foil and baggie &<br />good cold but can reheat 450 degrees not in foil 10 min. Flaky<br /><br /><br />Here she is...........<br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4313869759/" title="Banket by nancy courser, on Flickr"><img src="http://farm3.static.flickr.com/2716/4313869759_9c64a668c1.jpg" alt="Banket" height="243" width="500" /></a><br /><br /><br /><br /><br />Click here to learn about our group <a href="http://www.bigblackdogs.net/2009/10/announcing-hbinfive-new-baking-group.html" target="_blank">Healthy Bread in 5 minutes</a>Femalechefhttp://www.blogger.com/profile/02054749187202551690noreply@blogger.com21tag:blogger.com,1999:blog-4941853163920815595.post-39831788526129227412010-02-03T17:33:00.001-08:002010-02-04T14:18:54.286-08:00Pullman Pan White Bread First Loaf!!!<a href="http://www.flickr.com/photos/39037186@N05/4329283484/" title="Pullman White Loaf by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4016/4329283484_c00af5d601.jpg" alt="Pullman White Loaf" height="265" width="500" /></a><br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">This was my very first loaf of bread with my new Pullman Pan. Looks pretty good to me. My pan is 9x4x3 approximately. </span></span><br /><br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4328662379/" title="redo by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4024/4328662379_76562dd7fa.jpg" alt="redo" height="500" width="431" /></a><br /><br />This bread is excellent for grilled cheeses, texas toast, french toast!!!<br /><br /><br /><br /><span style="font-weight: bold;"><span style="font-size:130%;">The recipe for this loaf:<br /><br /></span></span><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p class="MsoNormal"><b style=""><span style="font-size:16pt;">Pullman Loaf White Enriched Bread 9x4x3 Pain de Mie</span></b></p><p class="MsoNormal"><br /><b style=""><span style="font-size:16pt;"><o:p></o:p></span></b></p> <p class="MsoNormal"><b style=""><span style="font-size:16pt;"><o:p> </o:p></span></b></p> <p class="MsoNormal"><b style=""><span style="font-size:16pt;">2 ¾ cups flour<o:p></o:p></span></b></p> <p class="MsoNormal"><b style=""><span style="font-size:16pt;">2 ¾ table dry milk<o:p></o:p></span></b></p> <p class="MsoNormal"><b style=""><span style="font-size:16pt;">2 tea dry instant yeast<o:p></o:p></span></b></p> <p class="MsoNormal"><b style=""><span style="font-size:16pt;">4 ¼ table butter softened<o:p></o:p></span></b></p> <p class="MsoNormal"><b style=""><span style="font-size:16pt;">1 cup water 70-90 degrees<o:p></o:p></span></b></p> <p class="MsoNormal"><b style=""><span style="font-size:16pt;">1 ½ table honey<o:p></o:p></span></b></p> <p class="MsoNormal"><b style=""><span style="font-size:16pt;">1 ½ tea sea salt</span></b></p><p class="MsoNormal"><br /><b style=""><span style="font-size:16pt;"><o:p></o:p></span></b></p> <p class="MsoNormal"><b style=""><span style="font-size:16pt;"><o:p> </o:p></span></b></p> <p class="MsoNormal"><b style=""><span style="font-size:16pt;">Grease pan top only. Grease pan and flour.</span></b></p><p class="MsoNormal"><br /><b style=""><span style="font-size:16pt;"><o:p></o:p></span></b></p> <p class="MsoNormal"><b style=""><span style="font-size:16pt;"><o:p> </o:p></span></b></p> <p class="MsoNormal"><b style=""><span style="font-size:16pt;">Kitchen Aid mixer bowl whisk flour, dry milk and yeast.<span style=""> </span>Add butter and mix with the dough hook on low #2 and add water, honey and salt.</span></b></p><p class="MsoNormal"><br /><b style=""><span style="font-size:16pt;"><o:p></o:p></span></b></p> <p class="MsoNormal"><b style=""><span style="font-size:16pt;"><o:p> </o:p></span></b></p> <p class="MsoNormal"><b style=""><span style="font-size:16pt;">When flour is moistened, raise speed to med #4 for 7 minutes.<span style=""> </span>The dough will be shiny, slightly sticky or add more water or flour.<span style=""> </span>Dough should be off the sides of the bowl.</span></b></p><p class="MsoNormal"><br /><b style=""><span style="font-size:16pt;"><span style=""> </span><o:p></o:p></span></b></p> <p class="MsoNormal"><b style=""><span style="font-size:16pt;"><o:p> </o:p></span></b></p> <p class="MsoNormal"><b style=""><span style="font-size:16pt;">Flour table and shape dough into football and flour top and cover with plastic wrap.<span style=""> </span>Rest for 15 min.<span style=""> </span>Remove plastic and roll out rectangle 8 x 10 and fold into business-letter turn, then press out into 4x 8 and shape into loaf.</span></b></p><p class="MsoNormal"><br /><b style=""><span style="font-size:16pt;"><o:p></o:p></span></b></p> <p class="MsoNormal"><b style=""><span style="font-size:16pt;"><o:p> </o:p></span></b></p> <p class="MsoNormal"><b style=""><span style="font-size:16pt;">Put loaf in pan and slide cover to within a couple of inches of being closed so you can watch the dough rise to ½ inch from the top.<span style=""> </span>About 1 hour if you put the loaf pan in a plastic box with lid on.<o:p></o:p></span></b></p> <p class="MsoNormal"><b style=""><span style="font-size:16pt;"><o:p> </o:p></span></b></p> <p class="MsoNormal"><b style=""><span style="font-size:16pt;">Preheat oven to 425 degrees.<span style=""> </span>No stone. Bake on rack.<o:p></o:p></span></b></p> <p class="MsoNormal"><b style=""><span style="font-size:16pt;">Bake 30 minutes with cover on tight.<o:p></o:p></span></b></p> <p class="MsoNormal"><b style=""><span style="font-size:16pt;">Take the cover off and bake 30 minutes more until browned.</span></b></p><p class="MsoNormal"><br /><b style=""><span style="font-size:16pt;"><o:p></o:p></span></b></p> <p class="MsoNormal"><b style=""><span style="font-size:16pt;">Remove bread from pan and rest on drying rack for 1 hour before slicing. Butter the loaf for softer crust.<o:p></o:p></span></b></p> <p class="MsoNormal"><b style=""><span style="font-size:16pt;"><o:p> </o:p></span></b></p> <p class="MsoNormal"><b style=""><span style="font-size:16pt;"><o:p> </o:p></span></b></p>Femalechefhttp://www.blogger.com/profile/02054749187202551690noreply@blogger.com2tag:blogger.com,1999:blog-4941853163920815595.post-71254720165254310612010-01-19T11:31:00.001-08:002010-02-04T07:04:26.023-08:00Feb 15 Bread braid<span style="font-weight: bold;"><span style="font-size:130%;">Made 1/2 recipe Chocolate Espresso WW Bread dough.<br />Then added cranberries and Ghirardelli dark chocolate tidbits </span></span><a href="http://www.fastbrowsersearch.com/results/gogetit.aspx?fbsa=2&fbsl=10&fbsu=http%3a%2f%2fwsclick.infospace.com%2fclickserver%2f_iceUrlFlag%3d1%3frawURL%3dhttp%253A%252F%252Frc12.overture.com%252Fd%252Fsr%252F%253Fxargs%253D15KPjg1%25255FtSmpamwryqfb3OTueHylsFgszv%25255F8puDpVxFt1b8XF7ALxyZ6bEm8N8TOhn7xiBkP%25252DV%25252DK8QKPL7mvuOFwuPRlaBGuD52pqVk4Y%25255FMK6oUdVPgBMa%25255F7XknI9PO3cBZWiweZKGrvKMLdf8Nn5dr84Ozx%25252DZ64I2gsK3xO4XEr3R31t7%25252DUqFcJZWsvRgl52RJOgLT8ZUfK%25255FslFOfc%25252D5Iv9hjwb6pPnAiGB6j5mkI2SvxJjB%25255Fo7iScYgLp7bxhIqGa7%25255FfrOAKZhfLq6c8tE%25255FSnG7KkdMhZzjW3O8FyUhVHqblaQrNn6gfvv%25252DaiqLrGf41szC5GJvUTi%25252DhPgE7LRYkPeaqUwOGJHdtphOPZcQefMi4q3nnNPLHPWJmUhVd3eOHf8tiuliKzCw%25255FQ2uZUMSetS5fY%25252D9u8CrT%260%3d%261%3d0%264%3d64.106.240.196%265%3d216.183.36.60%269%3d6e0b1f71e0a44915be276a90a699ca01%2610%3d1%2611%3dmtwb2%2613%3dsearch%2614%3d239134%2615%3dmain-title%2617%3d1%2618%3d1%2619%3d1%2620%3d1%2621%3d0%2622%3dQhLQzQlUk3g%253D%2640%3dpODVLqBOKcUcVd1kWWVb5A%253D%253D%26_IceUrl%3dtrue&fbss=ghirardelli+chocolate&fbsc=mtwb2" class="title"><span class="st"></span><span class="st"></span></a><span style="font-weight: bold;"><span style="font-size:130%;"> for Chocolate Tangerine Bars except greased a heart shaped jello mold and sprinkled Wilton's Sparkling Sugar in the bottom. Instead of tangerine I used tangelo fresh from the tree down here in Texas. Tangelo is a cross between a tangerine and grapefruit.......very yummy!!!<br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4290311783/" title="heart bar by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4023/4290311783_5258d25b83.jpg" alt="heart bar" height="487" width="500" /></a><br /><br />Then I made some heart shaped muffins from the Chocolate Espresso WW Bread dough in a silicone muffin pan.<br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4290314773/" title="mini hearts by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4036/4290314773_aef11013be.jpg" alt="mini hearts" height="466" width="500" /></a><br /><br />This was not one of my favorites but glad to have given it a try.</span></span><br /><br /><span><span style="font-size:130%;">I had another</span></span><span style="font-weight: bold;"><span style="font-size:130%;"><span style="font-weight: bold;"><span style="font-weight: bold;"> </span></span></span></span><span><span style="font-size:130%;">bucket of herb dough to have some fun with from the first book!!!</span></span><span style="font-weight: bold;"><span style="font-size:130%;"><span style="font-weight: bold;"> </span><br /></span></span>Herb Bread from ABin5 master boule was dusted with flour and slashed with a razor blade because the pan form would get in the way of a serrated knife. I brushed whole egg with 1/2 shell of water then sprinkled seeds; rosemary, thyme, dill, garlic and onion powder. The egg washed it again to help hold the seeds. All the topping on the bread was also put into the dough when I made my batch in the bucket.<br /><center><a href="http://www.flickr.com/photos/39037186@N05/4280508870/" title="Herb bread by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4002/4280508870_6acd748d16.jpg" alt="Herb bread" height="317" width="500" /></a></center><br />The bread was baked at 450 degrees for 30 minutes. And your looking at a homemade pizza peel for smaller convection oven. Also this small peel works great when the dough rests in the microwave for 40-60 minutes.<br /><br />Here is the crum!!!<br /><center><a href="http://www.flickr.com/photos/39037186@N05/4279761401/" title="crum by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4066/4279761401_1214a84dcd.jpg" alt="crum" height="333" width="500" /></a></center><br />I made a great sandwich with this bread.<br /><center><a href="http://www.flickr.com/photos/39037186@N05/4280507082/" title="cut moz san by nancy courser, on Flickr"><img src="http://farm3.static.flickr.com/2686/4280507082_b330fbf327.jpg" alt="cut moz san" height="377" width="500" /></a></center><br />Here is the recipe if you want to try it:<br />MOZZARELLA Garlic Rosemary Thyme Toasted Sandwiches<br /><br />Green onion sliced white and green<br />Olive oil<br />Tablespoon wine<br />Teaspoon white vinegar<br />Set aside<br /><br />Press fresh garlic<br />Add to some olive oil<br />Add pepper<br /><br />French or small loaf slices<br />Mozzarella cheese sliced to fit<br />Dry Mozzarella with paper towel<br /><br />Assemble bread and cheese<br />Salt and Pepper cheese<br />Add garlic and oil<br />Sprinkle Rosemary & Thyme<br />Top with bread<br /><br />Griddle pan with olive oil<br />When hot add sandwiches<br />Cook until both sides crusty<br /><br />Top sandwiches green onion mixture<br /><br />I belong to a bread baking group. Here is the information about our group<br /><a href="http://www.bigblackdogs.net/2009/10/announcing-hbinfive-new-baking-group.html" target="_blank">Healthy Bread in 5 minutes</a><br /><br /><br /><center><a href="http://www.flickr.com/photos/39037186@N05/4279837645/" title="HBin5 by nancy courser, on Flickr"><img src="http://farm3.static.flickr.com/2763/4279837645_fc6d3fd9c7_m.jpg" alt="HBin5" height="240" width="207" /></a><br />Hope you enjoyed my blog and thanks for stopping in<br /></center>Femalechefhttp://www.blogger.com/profile/02054749187202551690noreply@blogger.com20tag:blogger.com,1999:blog-4941853163920815595.post-83190420707940858512010-01-16T17:29:00.000-08:002010-01-31T17:18:16.184-08:00Feb 1st Bread Braid<span style="font-weight: bold;"><span style="font-size:130%;"><br />The group I am a member of are using some of the recipes from the book Healthy Bread in Five Minutes a Day. <a href="http://www.artisanbreadinfive.com/?p=1087" target="_blank">Whole Grain Master Recipe</a></span></span><br />Zoë François and Jeff Hertzberg have two books out and I am using their first book for this bread braid. <br />Hamburg Buns I choose to make out of sour dough. Used the boule recipe from Artisan Bread in Five Minutes a Day and added 1/2 cup of sour dough starter with no adjustment to the original recipe; but the dough was more wet then usual. Click here for the recipe without the sour dough added <a href="http://www.artisanbreadinfive.com/?p=195" target="_blank">Artisan Bread in 5 minutes</a><br />The buns were formed with flour and used extra at that time. After forming the buns I brushed water on top and added dehydrated garlic and onions which were soaked in water first and then drained off the water.<br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4286026839/" title="Buns before by nancy courser, on Flickr"><img src="http://farm3.static.flickr.com/2714/4286026839_307d40e4a0.jpg" alt="Buns before" height="333" width="500" /></a><br /><br />These buns were baked in a toaster oven at 350 degrees for 30 minutes. YIKES..........I see my reflection in the photo...............sure glad I had my teeth in..........whew........that was a close one!!!<br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4286031167/" title="buns in oven by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4012/4286031167_00937a8efb.jpg" alt="buns in oven" height="333" width="500" /></a><br /><br />The buns turned out great!!! I made sloppy joe for a sandwich. Most people say that is calorie city but I substitute textured vegetable protein soaked in water and then drained and added to the ground chuck. Healthier and yummy!!!<br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4286777540/" title="meal by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4051/4286777540_5a3f2d6a64.jpg" alt="meal" height="362" width="500" /></a><br /><br />After looking at this picture; I see my three pickles look like the cactus down here in Texas by the Mexican border.<br /><br />Next I made some pita bread with sesame seeds and poppy seeds to finish up the dough bucket. These were baked in a toaster oven on a cookie sheet sprinkled with corn meal. The oven only goes to 450 degrees or broil. Soooooooooo I broiled them for about 6 minutes. <span style="font-weight: bold;"><span style="font-size:130%;">Before adding the seeds I brushed water on the dough.<br /></span></span><span style="font-weight: bold;"><span style="font-size:130%;"><br /><a href="http://www.flickr.com/photos/39037186@N05/4286854522/" title="Pita before oven by nancy courser, on Flickr"><img src="http://farm3.static.flickr.com/2733/4286854522_c12dac5c0e.jpg" alt="Pita before oven" height="500" width="484" /></a><br /><br />I opened the toaster oven door so you could see how the pita bread puffs up.<br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4286117955/" title="Open Oven Pita by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4045/4286117955_b3be247aa3.jpg" alt="Open Oven Pita" height="333" width="500" /></a><br /><br /><br />When 6 minutes were up I pulled them out of the oven and wrapped them in a kitchen towel to cool. After they cooled I took a picture to show you. I won't cut them in half until ready to use so they don't dry out. You can see they still have a little puff to them so they will be a real nice pocket sandwich.<br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4286864604/" title="pita ready by nancy courser, on Flickr"><img src="http://farm5.static.flickr.com/4054/4286864604_6c1e322f25.jpg" alt="pita ready" height="336" width="500" /></a><br /><br />Click here to learn about our group <a href="http://www.bigblackdogs.net/2009/10/announcing-hbinfive-new-baking-group.html" target="_blank">Healthy Bread in 5 minutes</a></span></span>Femalechefhttp://www.blogger.com/profile/02054749187202551690noreply@blogger.com27tag:blogger.com,1999:blog-4941853163920815595.post-37909658191140732532010-01-16T17:17:00.000-08:002010-02-28T18:01:15.150-08:00Bread stuffed with roasted red pepperBob and I got married February 10, 2010. Went on a honeymoon on a seven day cruise. Had a great time. So I haven't had extra time for baking. But thought I would share my fougasse stuffed with roasted red pepper from ABin5 for the group's bread braid March first.<br /><br /><a href="http://www.flickr.com/photos/39037186@N05/4396291067/" title="IMG_8276 by nancy courser, on Flickr"><img src="http://farm3.static.flickr.com/2707/4396291067_c7ac619e52.jpg" width="500" height="207" alt="IMG_8276" /></a><br /><br /><br />Click here to learn about our group <a href="http://www.bigblackdogs.net/2009/10/announcing-hbinfive-new-baking-group.html" target="_blank">Healthy Bread in 5 minutes</a>Femalechefhttp://www.blogger.com/profile/02054749187202551690noreply@blogger.com17tag:blogger.com,1999:blog-4941853163920815595.post-52022538701515123422009-12-28T17:27:00.000-08:002010-01-20T17:08:39.872-08:00Baking for HBinFive Group for Jan 15, 2010<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVLjaSOuXuPKwK8KBYXeOdy5R18AD2TSUS4ynlqzUDLs-rN0jnUvQAT4CgK8fuE16n9FJPxPr5wLn9akeK_zYV_fZ5fVIR_hmvPsGVes8vNWGi-BXlWpGQ3gLwr5f2zEGJ5OnphXu9g0eu/s1600-h/1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVLjaSOuXuPKwK8KBYXeOdy5R18AD2TSUS4ynlqzUDLs-rN0jnUvQAT4CgK8fuE16n9FJPxPr5wLn9akeK_zYV_fZ5fVIR_hmvPsGVes8vNWGi-BXlWpGQ3gLwr5f2zEGJ5OnphXu9g0eu/s320/1.jpg" alt="" id="BLOGGER_PHOTO_ID_5427875673623420866" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ATmaJ8QkWSYQE41aRpZX_C89NReRCwyaMK6kAfVoTuExaztVoODCcibRT-udjomrJmtmlWYDeCCAfyRSO1lEIWY4LstkLcpdZts7fgal6SUS69MCFGWsUg7xF2iZed7-dVSMGkZmruR2/s1600-h/Wreath+contest.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 242px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ATmaJ8QkWSYQE41aRpZX_C89NReRCwyaMK6kAfVoTuExaztVoODCcibRT-udjomrJmtmlWYDeCCAfyRSO1lEIWY4LstkLcpdZts7fgal6SUS69MCFGWsUg7xF2iZed7-dVSMGkZmruR2/s320/Wreath+contest.jpg" alt="" id="BLOGGER_PHOTO_ID_5427161949334855442" border="0" /></a>I made this in Dec 2009 so didn't want to make it again.<br />Hi,<br />This is Nancy (femalechef). I always used a 5 quart ice cream bucket and sometimes the dough would spill over the top on some recipes. So I decided I would get an 8 qt bucket in case I wanted to make 1 1/2 batch of dough. This is the food safe bucket <span class="Apple-style-span" style="color: rgb(0, 0, 128);font-family:Arial,serif;font-size:13px;" >(polypropylene)</span>. I thought I got a real good price. Bought at my local restaurant supply store for $4.19 and the lid was $1.30. Made in the USA Huntington Beach, CA.<br />Now they have and I got for 1/2 recipes 4 qt instead of 3 qt for $2.42 and lid $ .95. 6 qt $2.99 and lid $1.30. Darn stores....we got to have it all don't we?<br /><br />I made some of this Jan 15 bread braid before; so decided to make mine a little different and still be a part of this group.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQlpp9pX-jejzER1cX5yBObnFnxLW11KfZifa759UG_TWTg640KwDrQNdrhoB2x47L8eUAtQlyY0cTEBZ6lmBXo9eQE48B-rVFqX1Q_sOKyDFGeavtsFEyyUaEW5RLiT3Z0uh3vHv_xcwA/s1600-h/sales+slip.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 261px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQlpp9pX-jejzER1cX5yBObnFnxLW11KfZifa759UG_TWTg640KwDrQNdrhoB2x47L8eUAtQlyY0cTEBZ6lmBXo9eQE48B-rVFqX1Q_sOKyDFGeavtsFEyyUaEW5RLiT3Z0uh3vHv_xcwA/s320/sales+slip.jpg" alt="" id="BLOGGER_PHOTO_ID_5421138434007781714" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXebdwme-PpW4bG6LT_RzC6UW5_pPnzBi7et9aJFiTJmNDqjaW5F7jSGyne7wYvaeqT3oDJUql-xwUwbyhjOuAZn1TZdl308FQkZhXhJIMsN2_Bk83yCaP4flfHOtUScbltSL_HpJhh9g1/s1600-h/8+qt.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 170px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXebdwme-PpW4bG6LT_RzC6UW5_pPnzBi7et9aJFiTJmNDqjaW5F7jSGyne7wYvaeqT3oDJUql-xwUwbyhjOuAZn1TZdl308FQkZhXhJIMsN2_Bk83yCaP4flfHOtUScbltSL_HpJhh9g1/s200/8+qt.jpg" alt="" id="BLOGGER_PHOTO_ID_5421104782952916930" border="0" /></a><br /><br />Started making the dough for Italian Semolina Bread with warm water, yeast and salt.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSK7QAbj63PEmgJ6UjOsWwYZtDW_HQRZMREKDiUEC5YkqzI6RQVVJtkGyebZ_4S87TMKJOaFzg6a7T2a5k4Ao09JxHxsw5OSy4L8Vuzst25e1kBa5DRtJdJawoSLvOv3vQ6OpEIuqX1hwq/s1600-h/2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSK7QAbj63PEmgJ6UjOsWwYZtDW_HQRZMREKDiUEC5YkqzI6RQVVJtkGyebZ_4S87TMKJOaFzg6a7T2a5k4Ao09JxHxsw5OSy4L8Vuzst25e1kBa5DRtJdJawoSLvOv3vQ6OpEIuqX1hwq/s200/2.jpg" alt="" id="BLOGGER_PHOTO_ID_5420834360957337074" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB0QiGWBQobSSU9wsrMSysppqUFXccJTLKgP_DRXtm2RJVWeTUuv5Xo-iw0Txd8oCPwsdBT_jLLgsQx-i8RSOnpULHAWZ5vWOcpvZVQTSLfxBix-2ydAbjtQH_L-JHwEOT7h2EwdLoxRQM/s1600-h/3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 198px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB0QiGWBQobSSU9wsrMSysppqUFXccJTLKgP_DRXtm2RJVWeTUuv5Xo-iw0Txd8oCPwsdBT_jLLgsQx-i8RSOnpULHAWZ5vWOcpvZVQTSLfxBix-2ydAbjtQH_L-JHwEOT7h2EwdLoxRQM/s200/3.jpg" alt="" id="BLOGGER_PHOTO_ID_5420835183204444130" border="0" /></a><br />Then added semolina flour and unbleached all-purpose flour<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpHmuHyb19CgK-x601QhX8c24MuA1JRRMyu2Sn4M8IEk4tgLmT1_VbNSLEEYQDcfyEQWBNF1Y5gi2XpJfG_YLduUEh5rthQhCnDcscHSfmvg_DJPP9Y-zKZeqxB7A3gkWWgymvFbH-xm4r/s1600-h/4.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 196px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpHmuHyb19CgK-x601QhX8c24MuA1JRRMyu2Sn4M8IEk4tgLmT1_VbNSLEEYQDcfyEQWBNF1Y5gi2XpJfG_YLduUEh5rthQhCnDcscHSfmvg_DJPP9Y-zKZeqxB7A3gkWWgymvFbH-xm4r/s200/4.jpg" alt="" id="BLOGGER_PHOTO_ID_5420835852194815586" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl0Yy93SoXdFxUm8jFKL9i6B8rs6Ded5Iccsw7AULtLYuAjW9RCjdAbxJ1PPdJwz_Y65qx-i5XfYbcsBARu_oVl87Q2nRu8ks1i3S89lFVuiSPuW2Vry670cShGn5EiYm5p5KMJHyB7SxH/s1600-h/5.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 190px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl0Yy93SoXdFxUm8jFKL9i6B8rs6Ded5Iccsw7AULtLYuAjW9RCjdAbxJ1PPdJwz_Y65qx-i5XfYbcsBARu_oVl87Q2nRu8ks1i3S89lFVuiSPuW2Vry670cShGn5EiYm5p5KMJHyB7SxH/s200/5.jpg" alt="" id="BLOGGER_PHOTO_ID_5420836289089063858" border="0" /></a><br /><br />Mixed with a wooden spoon until all blended<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaY4VWzrrP9Hy491PBp9XQvWzNq6PmD_2au_H7PE_Rg5kIcR5P1K8k-uek_Q8fjdUsUQloi_WRsLl8pe0fcbrv16cFKB_Za45nqYykD_cjrOsZj_yZrcVo_p6ezYwL0t0l8kQ3Fk56cyKV/s1600-h/6.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaY4VWzrrP9Hy491PBp9XQvWzNq6PmD_2au_H7PE_Rg5kIcR5P1K8k-uek_Q8fjdUsUQloi_WRsLl8pe0fcbrv16cFKB_Za45nqYykD_cjrOsZj_yZrcVo_p6ezYwL0t0l8kQ3Fk56cyKV/s200/6.jpg" alt="" id="BLOGGER_PHOTO_ID_5420837275400991938" border="0" /></a><br /><br />Now time to let it rest for a couple of hours!!!<br /><br /><br /><span style="font-weight: bold;"><span style="color: rgb(51, 102, 255);">I HEAR HIGH-PITCHED GIGGLES</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc3xZvxR-dWRUaAwtZKKy0lc5OgnX8nj0rq2G1DSu2KhNWY_K9g52kcVzfW-OZ-DCWm_Eu3dQ5sOzTITU7nPtp6wDH8UwcvYx6dmvhmNB1dLEpc4J2DHglMPpi3pSXtIQJ6MvX1lhtWETc/s1600-h/7.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 118px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc3xZvxR-dWRUaAwtZKKy0lc5OgnX8nj0rq2G1DSu2KhNWY_K9g52kcVzfW-OZ-DCWm_Eu3dQ5sOzTITU7nPtp6wDH8UwcvYx6dmvhmNB1dLEpc4J2DHglMPpi3pSXtIQJ6MvX1lhtWETc/s200/7.jpg" alt="" id="BLOGGER_PHOTO_ID_5420839772802499650" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZmUcg0UVyfd5TAqgx1ZNEXNtelqKDcrHzm4HSDjZKAqrZ5g7BdW_r-V-DTojTE5ogy02vm_G5TrRDTlnrzRBQtwkR5Ek_FTf7HxYo4OoCXbFBVgTusmSe6E574ovEc1wzKMqOb0UmHshy/s1600-h/8.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 167px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZmUcg0UVyfd5TAqgx1ZNEXNtelqKDcrHzm4HSDjZKAqrZ5g7BdW_r-V-DTojTE5ogy02vm_G5TrRDTlnrzRBQtwkR5Ek_FTf7HxYo4OoCXbFBVgTusmSe6E574ovEc1wzKMqOb0UmHshy/s200/8.jpg" alt="" id="BLOGGER_PHOTO_ID_5420840441735398754" border="0" /></a><br /><br />Whoops I fell asleep waiting for the dough to rise.............<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXh8ueSPEG55XcUQNnW-fuDimTBEUx8OXpLDnA3L0hwzabNmAHtF_1mdUH9UfKlTyrZZRYfr0_5Mw51qnglIldM9jjJfLyblQ5MFPl4n5rBiv94xhhC2h6JU4UGrnNH-7Bwn_a780pKtdB/s1600-h/9.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 126px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXh8ueSPEG55XcUQNnW-fuDimTBEUx8OXpLDnA3L0hwzabNmAHtF_1mdUH9UfKlTyrZZRYfr0_5Mw51qnglIldM9jjJfLyblQ5MFPl4n5rBiv94xhhC2h6JU4UGrnNH-7Bwn_a780pKtdB/s200/9.jpg" alt="" id="BLOGGER_PHOTO_ID_5420841312680407074" border="0" /></a><br /><br />After the resting time you can see all the bubbles in the dough. At this time I can put the dough in the fridge and use within 14 days or begin to use it now and that is what I did.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-h9X4wmYaFAPVX99elreIaNghwHTzdFNXZZ5j8D79O4c1RCDcTnDwgdgsVwqb_eCtDbvG7GZxcu09mSQV-4s53iFzdiRLnIOQ6u1kkyHIodr1BGNSlmt-eyCDtGrHnbVgm1RlIwUtLPrB/s1600-h/10.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 139px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-h9X4wmYaFAPVX99elreIaNghwHTzdFNXZZ5j8D79O4c1RCDcTnDwgdgsVwqb_eCtDbvG7GZxcu09mSQV-4s53iFzdiRLnIOQ6u1kkyHIodr1BGNSlmt-eyCDtGrHnbVgm1RlIwUtLPrB/s200/10.jpg" alt="" id="BLOGGER_PHOTO_ID_5420842082480622114" border="0" /></a><br />I took a small amount of dough out of the bucket and formed a small ball and then made it in an oval-shape.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2HbCtps44yzlezox6UtFrK45x2CsVO1cr3A-sG5eFfnGTkzoZz3wNaFfXF3zXNdRGluHnkKKTRRVXb5zqIqMuwX6UG7D8TdcHmPLT_pYxjab7Rvzhqr_-muVYuepFzvLn5TNbZDroZlDK/s1600-h/11.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 148px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2HbCtps44yzlezox6UtFrK45x2CsVO1cr3A-sG5eFfnGTkzoZz3wNaFfXF3zXNdRGluHnkKKTRRVXb5zqIqMuwX6UG7D8TdcHmPLT_pYxjab7Rvzhqr_-muVYuepFzvLn5TNbZDroZlDK/s200/11.jpg" alt="" id="BLOGGER_PHOTO_ID_5420843303365723538" border="0" /></a><br /><br />After the oval-shaped dough rested for about 40 minutes I slashed the top of the loaf with a serrated knife and gave dough a brush of water and sprinkled sesame seeds<br />on top.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizNncotrvuUy3k_9bACDihKcaW6-YdaIPZSl_84r40II0_V-DB3VHSvGEgV1XNRKBej76Th99Y6fXfZ47yDjTCm_IumDmNQ2smqFZR-tgch3Q8NKq6Z7lY9l9dBBu6PVzXiQai8jc558IM/s1600-h/12.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 156px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizNncotrvuUy3k_9bACDihKcaW6-YdaIPZSl_84r40II0_V-DB3VHSvGEgV1XNRKBej76Th99Y6fXfZ47yDjTCm_IumDmNQ2smqFZR-tgch3Q8NKq6Z7lY9l9dBBu6PVzXiQai8jc558IM/s200/12.jpg" alt="" id="BLOGGER_PHOTO_ID_5420844428246734674" border="0" /></a><br /><br />Put dough on a pizza stone in a preheated 450 degree oven with 1 cup of water in a broiler pan for steam and waiting 35 minutes before taking out of the oven.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNKRXyWgil52eWiGtrTKS9yGVQJ1oomX37DWrKPBQrYhvHwf7iA5rZ4n4solq6nK5EnFuRDpE0a0XtTwRJAncbfw2oSgovTYXd3Oi6Fvy_ZP1qDs6Tso3WJcr6k64W9YErcB7j_CInL7tn/s1600-h/13.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 122px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNKRXyWgil52eWiGtrTKS9yGVQJ1oomX37DWrKPBQrYhvHwf7iA5rZ4n4solq6nK5EnFuRDpE0a0XtTwRJAncbfw2oSgovTYXd3Oi6Fvy_ZP1qDs6Tso3WJcr6k64W9YErcB7j_CInL7tn/s200/13.jpg" alt="" id="BLOGGER_PHOTO_ID_5420845210414851010" border="0" /></a><br />Once out of the oven I put the bread on a cooling rack before slicing!!!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBTzBN3XD2azo2xhNALpjbHRuoNCLprKwG2kULguasdqQlTWQm0MLru7e1SdJPdGM8S3JTV-kTcC3m4b-YWKXckWDGUzPkAdDXkOpmVB9OJxIXk3KB3P1NtJiQpznU4HJviGmJFNAN9fOj/s1600-h/14.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 99px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBTzBN3XD2azo2xhNALpjbHRuoNCLprKwG2kULguasdqQlTWQm0MLru7e1SdJPdGM8S3JTV-kTcC3m4b-YWKXckWDGUzPkAdDXkOpmVB9OJxIXk3KB3P1NtJiQpznU4HJviGmJFNAN9fOj/s200/14.jpg" alt="" id="BLOGGER_PHOTO_ID_5420846717657049362" border="0" /></a><br /><br />The bread was very good!!!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWguqe_5-ntn-3ox7LXgJdtZR9WI1w5aXHAHxCFlBa4Pt6M0Cc4dcdDMv_fk7OQmJfXUM1g4LqFfV5HaBCZ8edgfgafeoywQc7yTvtBSdHymqTSXm7Uq6n1uMOyhKu302t0roQTEeC6VaH/s1600-h/HBin5.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 173px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWguqe_5-ntn-3ox7LXgJdtZR9WI1w5aXHAHxCFlBa4Pt6M0Cc4dcdDMv_fk7OQmJfXUM1g4LqFfV5HaBCZ8edgfgafeoywQc7yTvtBSdHymqTSXm7Uq6n1uMOyhKu302t0roQTEeC6VaH/s200/HBin5.jpg" alt="" id="BLOGGER_PHOTO_ID_5420848574016009346" border="0" /></a><br /><br />I did make the Jan 15 MINI loaf of bread Nov 13, 2009; my attempt like the cover of the HBin5 Book and here is the picture.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjydxH5iOXGEchkr_WF6GQWW19ZcYrpqVN_UPPTiQr4neOGHAktW16XgXcVTy9tZFIoznfYydq5nYRhlPhqpnIYnZ_6fdrIqjjQPPd03zhzaKdunqQmCyTJUwdMiHl8xpU6xPl0NYOyYi5j/s1600-h/cover.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 146px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjydxH5iOXGEchkr_WF6GQWW19ZcYrpqVN_UPPTiQr4neOGHAktW16XgXcVTy9tZFIoznfYydq5nYRhlPhqpnIYnZ_6fdrIqjjQPPd03zhzaKdunqQmCyTJUwdMiHl8xpU6xPl0NYOyYi5j/s200/cover.JPG" alt="" id="BLOGGER_PHOTO_ID_5421048905689571058" border="0" /></a><span style="color: rgb(0, 0, 0);"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjazdGDhXArmWkOCwfMcAsq5Sfaathi_z7QUSxm24H6x7xpl3zXWTATOBZAxhKcron4OdRzvItIgxwv7wJdat6rClcCwvtegXnyjO1WF9GrQKmpGo_MIZs0lnUGRWLMWzxWRdfRRcgY45L/s1600-h/f.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjazdGDhXArmWkOCwfMcAsq5Sfaathi_z7QUSxm24H6x7xpl3zXWTATOBZAxhKcron4OdRzvItIgxwv7wJdat6rClcCwvtegXnyjO1WF9GrQKmpGo_MIZs0lnUGRWLMWzxWRdfRRcgY45L/s200/f.jpg" alt="" id="BLOGGER_PHOTO_ID_5421126974195476530" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Fdp8d9DXGrxB4ZOwvy6mRS9VNAApKbDqPYqYX97w8zhnGWZ-2LfcMDXIpaJhx0KKUiOpFyICgYsEQ5qD18oVXk-0W1gBmE6T91N1G1U3n2zIqNdpSy9SHupVPUtu4I82eGUVVWUu1kw0/s1600-h/g.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Fdp8d9DXGrxB4ZOwvy6mRS9VNAApKbDqPYqYX97w8zhnGWZ-2LfcMDXIpaJhx0KKUiOpFyICgYsEQ5qD18oVXk-0W1gBmE6T91N1G1U3n2zIqNdpSy9SHupVPUtu4I82eGUVVWUu1kw0/s200/g.jpg" alt="" id="BLOGGER_PHOTO_ID_5421127996870861074" border="0" /></a><br /><br /></span><br /><br />Crackers and bread sticks were made with the same Italian Semolina Bread Dough from ABin5<br />This dough was wonderful to work with!!! The house smelled so good. I was pacing the floor waiting for the timer so I could eat some of my baked goods.<br />I like to use a pillow case on my kitchen table for the dough to roll out. Dough doesn't stick and when done just shake out the pillow case outside.<br />For the bread sticks I rolled out the dough and brushed olive oil and sprinkled garlic powder, parmesan cheese and sea salt. Cooked in mini convection oven 400 degrees 17 min. Then I made some with melted butter, cinnamon and sugar. Spread it on the dough and on the cookie sheet.<br /><br /><br /><br />The crackers after rolling out the dough I brushed olive oil and sprinkled chili powder and sea salt. Cut out cute designs with mini cookie cutters. Made another batch with olive oil, lemon pepper, dill weed and sea salt. Cut these out with a pasta cutter.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoi6dW53vOvsip6rPpvhVEWYmkwJA2sEVjLHhtiyl7BhRU0rvjU1UixOZjLzP9l9T3JFHfhATUf2zBZfpDSz9G0hNCW7x6h1tOSW5cKfs0hlbvyVjFSjXakn5q0ttPc0VuMhTHHm3QR72_/s1600-h/b.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 194px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoi6dW53vOvsip6rPpvhVEWYmkwJA2sEVjLHhtiyl7BhRU0rvjU1UixOZjLzP9l9T3JFHfhATUf2zBZfpDSz9G0hNCW7x6h1tOSW5cKfs0hlbvyVjFSjXakn5q0ttPc0VuMhTHHm3QR72_/s200/b.jpg" alt="" id="BLOGGER_PHOTO_ID_5421131870143728370" border="0" /></a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyHX5B3rwNCBW1K5jDqeoGqBsPHRxBpCsiGs9ltS9rhj9CNOXneXxCWVIaWp-6hPBZ66aTUWhZn3m8N4kf3lBcLfHddbhn8w6sE7tLk5eQFqlX7PuN_8RFg8CYLOq-07PalFBirpjpCtJ/s1600-h/c.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyHX5B3rwNCBW1K5jDqeoGqBsPHRxBpCsiGs9ltS9rhj9CNOXneXxCWVIaWp-6hPBZ66aTUWhZn3m8N4kf3lBcLfHddbhn8w6sE7tLk5eQFqlX7PuN_8RFg8CYLOq-07PalFBirpjpCtJ/s200/c.jpg" alt="" id="BLOGGER_PHOTO_ID_5421130696333172034" border="0" /></a><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMk4ahrSV98Mt1pJDoIJrya9tB8g2GYqzF7__tlh3J2RBg8s95hS6ETEJ3QdgDtTvS9k-kK6YcTka_5HS7fHrcy-TOKcCW1T16Wn0JVe7WTw2m2333K0x__Mf9TuUdkqCMi7pWeMtdsDWv/s1600-h/e.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMk4ahrSV98Mt1pJDoIJrya9tB8g2GYqzF7__tlh3J2RBg8s95hS6ETEJ3QdgDtTvS9k-kK6YcTka_5HS7fHrcy-TOKcCW1T16Wn0JVe7WTw2m2333K0x__Mf9TuUdkqCMi7pWeMtdsDWv/s200/e.jpg" alt="" id="BLOGGER_PHOTO_ID_5421133643946042274" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhaQ34c44674E7aHasgVpyFotMha0ZX3naqI2OxcA7VqDMKwSC19Rbo8gYyUa92B4Kxkj2QAAy161p-08yaMZxsQmwk4P2oiZ2gj4YsnPO6hNxml5X7F_InQxG9KidJ4wzvqIoHnBuSOQD/s1600-h/d.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhaQ34c44674E7aHasgVpyFotMha0ZX3naqI2OxcA7VqDMKwSC19Rbo8gYyUa92B4Kxkj2QAAy161p-08yaMZxsQmwk4P2oiZ2gj4YsnPO6hNxml5X7F_InQxG9KidJ4wzvqIoHnBuSOQD/s200/d.jpg" alt="" id="BLOGGER_PHOTO_ID_5421133007661603906" border="0" /></a><br /><br /><br /><br /><br /><br />I served the crackers and bread sticks with garlic dip!!!<br />The cinnamon sticks served with left over icing I piped on the top with a baggie. The icing was orange juice and orange rind with confection sugar.<br /><br /><span style="color: rgb(51, 102, 255);">THIS WAS SOME POPPIN' FRESH DOUGH!!!</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIq0aOhZTH2zfUseeT8HSSSfUBwtu6qLpWFTf1IpMRPVJx4yH4wrZ9l7iRypWVQcerNlOZBsg2Fg94mImNUMOwq3i0dQSsYmiS9hXu6WvP2fKmjqR3Qr7mqCraAiYxYDB4tcY-TErr1dpu/s1600-h/i.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 251px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIq0aOhZTH2zfUseeT8HSSSfUBwtu6qLpWFTf1IpMRPVJx4yH4wrZ9l7iRypWVQcerNlOZBsg2Fg94mImNUMOwq3i0dQSsYmiS9hXu6WvP2fKmjqR3Qr7mqCraAiYxYDB4tcY-TErr1dpu/s320/i.jpg" alt="" id="BLOGGER_PHOTO_ID_5421136619319693106" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyz41hSYQ7XIJKEsBzaF7BzdcSyl8Ic9EYzzNBJdgJYvoo_qOGwMINB0-6lUUKyrzc_3NLZRo70Zdo_FytCJk1bLq2bCDlT2Ve29qHBJfcW6dXkswD4Ws8USksmrPJImw904q6VOG0WVYT/s1600-h/h.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyz41hSYQ7XIJKEsBzaF7BzdcSyl8Ic9EYzzNBJdgJYvoo_qOGwMINB0-6lUUKyrzc_3NLZRo70Zdo_FytCJk1bLq2bCDlT2Ve29qHBJfcW6dXkswD4Ws8USksmrPJImw904q6VOG0WVYT/s320/h.jpg" alt="" id="BLOGGER_PHOTO_ID_5421136294823580786" border="0" /></a><br />Thanks for reading my post and hope your NEW YEAR is going great!!!<br />Click here to learn about our group <a href="http://www.bigblackdogs.net/2009/10/announcing-hbinfive-new-baking-group.html" target="_blank">Healthy Bread in 5 minutes</a>Femalechefhttp://www.blogger.com/profile/02054749187202551690noreply@blogger.com18tag:blogger.com,1999:blog-4941853163920815595.post-42606933549397399142009-12-10T14:27:00.000-08:002010-01-17T17:57:38.695-08:00WHOLE GRAIN CHALLAH WITH CRANBERRIES AND ORANGE ZESTThis is my second ever braid and this one is 3 strand braid made with orange zest and granulated sugar sprinkled on top!!! It was very tasty and stayed soft for days until we finished it. Only two of us and we are trying to not eat a lot of bread in one day. <br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX5QA4HASYSbQV3GwfS-nSWdLf9C7HtsL8cqBP5mwufuh33QIJmM9wDmo8jYlyJ-hU6uWB-sv3biitINbI6_TU-X_77VF2Tr9uMDC4rhdmt7gy0NnZxOwKS3Q2BTCrgmuUJjI2X69enxoY/s1600-h/Contest+Bread.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 86px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX5QA4HASYSbQV3GwfS-nSWdLf9C7HtsL8cqBP5mwufuh33QIJmM9wDmo8jYlyJ-hU6uWB-sv3biitINbI6_TU-X_77VF2Tr9uMDC4rhdmt7gy0NnZxOwKS3Q2BTCrgmuUJjI2X69enxoY/s200/Contest+Bread.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5413741151083459314" /></a><br /><br /><br />Then I made my first wreath and dried it for table decorations for Christmas day. Will have to wait to see what the people gathering for dinner will think of it on the bread and roll table. Maybe I need to decorate it more. Any ideas?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis6-UrrTpS2VvR3UZ29ADfcxDuG91IHi4VaCpVgxYN8fw82ZEVO4WsLGxTr1aE9gt9jHAbXNtPUHosw1vCskA3SbGkoj_Q07SXbLlXPkH9ZXxEWgwT3yQHyOOJ9J-e_0AvrffZV0gSZFfx/s1600-h/Wreath+contest.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis6-UrrTpS2VvR3UZ29ADfcxDuG91IHi4VaCpVgxYN8fw82ZEVO4WsLGxTr1aE9gt9jHAbXNtPUHosw1vCskA3SbGkoj_Q07SXbLlXPkH9ZXxEWgwT3yQHyOOJ9J-e_0AvrffZV0gSZFfx/s200/Wreath+contest.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5413742423874144578" /></a><br /><br />Thanks for stopping and MERRY CHRISTMAS HAPPY NEW YEAR TO YOU AND YOURS!!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV_KCdgdU7ZQn0aF5THK_uY5N4B4thj8IltKmUTDLErJ0_91RzxsT0hLlHJ-aQ1e_fD3QdEat5o7CnWka89giGMSWuJGTDr4AUWyzSOIlnA6HMtwUOtxHS1ump4FpgHQII8San2-JNGl9P/s1600-h/HBin5.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 173px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV_KCdgdU7ZQn0aF5THK_uY5N4B4thj8IltKmUTDLErJ0_91RzxsT0hLlHJ-aQ1e_fD3QdEat5o7CnWka89giGMSWuJGTDr4AUWyzSOIlnA6HMtwUOtxHS1ump4FpgHQII8San2-JNGl9P/s200/HBin5.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5413748625327679026" /></a>Femalechefhttp://www.blogger.com/profile/02054749187202551690noreply@blogger.com16tag:blogger.com,1999:blog-4941853163920815595.post-86946411450612652932009-11-23T13:14:00.001-08:002010-01-17T18:00:38.575-08:00PUMPKIN PIE BRIOCHE<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_rO_D4LMt15Q/SwshM5fH_eI/AAAAAAAAAGA/sDqRMouxIR4/s1600_D4LM/%20margin:0%200%2010px%2010px;cursor:pointer;%20cursor:hand;width:%20216px;%20height:%20250px;" src="http://4.bp.blogspot.com/_rOt15Q/SwshM5fH_eI/AAAAAAAAAGA/sDqRMouxIR4/s320/HBin5.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5407452283061927394"></a>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH4Tb_wj4owie8fA15FYr23EgAshu-Vk928fOxd5XSj9i4dac5xeR20PHc1K-Ebee3HN0j6ZqO1TyWYN4fniXFOU6MEnd9D9gUJ2_8sy7riqD90RbIIV0t72XKW-m2ZYUf0PPs1eEEuf78/s1600/Pumpkin+Pie+Brioche.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 173px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH4Tb_wj4owie8fA15FYr23EgAshu-Vk928fOxd5XSj9i4dac5xeR20PHc1K-Ebee3HN0j6ZqO1TyWYN4fniXFOU6MEnd9D9gUJ2_8sy7riqD90RbIIV0t72XKW-m2ZYUf0PPs1eEEuf78/s320/Pumpkin+Pie+Brioche.jpg" alt="" id="BLOGGER_PHOTO_ID_5407413729963987506" border="0" /></a>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2vlvxMiBFSfKAfi82twMlEeyjTIkt42c-YWpYdL0KrSprvdQ2wYAYuMNpjpgxus1kP1i_KzNDSDGqVBYeDj-ygAduiVAzlJrkXoTTzChakUZTcgH5GRQvTGDYpxPdc15p6sfCzIN8t94D/s1600/Mini+Pumpkin+Pie+Brioche.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 246px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2vlvxMiBFSfKAfi82twMlEeyjTIkt42c-YWpYdL0KrSprvdQ2wYAYuMNpjpgxus1kP1i_KzNDSDGqVBYeDj-ygAduiVAzlJrkXoTTzChakUZTcgH5GRQvTGDYpxPdc15p6sfCzIN8t94D/s320/Mini+Pumpkin+Pie+Brioche.jpg" alt="" id="BLOGGER_PHOTO_ID_5407413223193923234" border="0" /></a>
<br />During the challenge I had company all week. Finally got a chance to make a loaf with my Nordic ware. Isn't it cute the little pumpkin tops on the loaf of pumpkin pie brioche. I make 6 mini pumpkin brioche for my neighbors. When it came time to take pictures I noticed I only had 5. Wonder where the 6th one went? Hmmmmmmmm (it was good).
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2xyReRbmpYv34txexHpoBLiCW66lo5skUwc4aeYJK56rKosGglTjyB36-xhWJ-W1Tu7Uph1jLVrbrpYNOt0mDskNpV343xm5-ZecchkOJgeNsQUWk5ogtazgA5RmwiScP-oTRdxPsYlFB/s1600/HBin5.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 173px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2xyReRbmpYv34txexHpoBLiCW66lo5skUwc4aeYJK56rKosGglTjyB36-xhWJ-W1Tu7Uph1jLVrbrpYNOt0mDskNpV343xm5-ZecchkOJgeNsQUWk5ogtazgA5RmwiScP-oTRdxPsYlFB/s200/HBin5.jpg" alt="" id="BLOGGER_PHOTO_ID_5407465886966033122" border="0" /><Femalechefhttp://www.blogger.com/profile/02054749187202551690noreply@blogger.com10tag:blogger.com,1999:blog-4941853163920815595.post-80110114111304199032009-11-13T15:24:00.000-08:002010-01-17T18:08:36.604-08:00Mini Whole Wheat Boule<a href='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqoZ3yNnusYoep7W3-ACD4lEVl9Tejko-4zEVhoXjuux54CvOJ1RIXbQLRGq25cqb5qc8-eJuNxVOmjhRi7KDiOD55aGQYSBOeCWpMqOdP0gkuMJj7v1lmT_GD-H_sAQRFVWWk_XX-4R_p/s1600-h/cover.JPG'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqoZ3yNnusYoep7W3-ACD4lEVl9Tejko-4zEVhoXjuux54CvOJ1RIXbQLRGq25cqb5qc8-eJuNxVOmjhRi7KDiOD55aGQYSBOeCWpMqOdP0gkuMJj7v1lmT_GD-H_sAQRFVWWk_XX-4R_p/s320/cover.JPG' border='0' alt=''style='clear:both;float:left; margin:0px 10px 10px 0;' /></a> <div style='clear:both; text-align:LEFT'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div>Femalechefhttp://www.blogger.com/profile/02054749187202551690noreply@blogger.com8