Posted on 05/01/2022 1:12:22 PM PDT by Jamestown1630
What kind did you buy?
I have an old Breadman that always worked really well, especially with 100% whole wheat, which is hard for a machine to pull off; but I didn’t like the shape of the loaf. I’ve been looking at the Cuisinart CBK-200 for an upgrade, as it is ‘convection’ and has a more normal loaf shape and size.
(I’ve looked at the Zojirushi ones, as they make the most ‘normal’ loaf size. But for the price and some of the issues I’ve seen in reviews, I’m not sure it’s worth it.)
That is very cool. What is the brand?
Now I need onion rings after your mention! It’s weird how many places don’t offer onion rings as a side & I love them. The fast food place Sonic does spectacular o rings. They have a slight sweetness & are so delicious.
Great story! Who doesn’t have a favorite knife?!
Hamilton Beach. You might try the Cuisinart, I seem to remember it from the research I did before I bought the Hamilton.
For others reading, my machine has paid for itself, except for the recipe books my wife bought online, you can search and find tons of recipes online.
Bob’s Redmill Amish Country Loaf is probably our most used. but we do cheese breads, olive, nut, etc.
Thanks. I will look at it. We’ve had good experience with Hamilton Beach products.
The ‘Bloomin’ Onion’ is the only reason I’ve wanted to go to an ‘Outback’ restaurant, and I’ve never gotten there. You might like to try it:
https://www.foodnetwork.com/recipes/food-network-kitchen/almost-famous-bloomin-onion-recipe-2012467
I’ve never been to one either, but if I ever go the bloomin’ onion will be an absolute must on the order😊
The brand name is Joie. Got the picture from Amazon but I bought mine at the grocery store for half that price.
If you ever try making it yourself, don’t bother with those cutters that are sold to make the ‘blossom’. It comes out a lot better if you just carefully use a knife.
Been making garlic puree for years but I freeze it lying flat in a plastic bag that way I can pinch off what I need.
Good idea. Better use of freezer space, too.
You’re husband’s right. Hit the steak with as much heat as possible, fast. Not enough time for anything to boil.
Here’s a good way… heat from the top.
Well, maybe when we hit the lottery :-)
I have a large Pullman pan. They work great, as long as you make the right amount of dough. Too little, and you won’t get square bread; too big, and the dough will ooze out of the top. Wish I could remember which site has the best recipe; I don’t think it is King Arthur, because in the comments, they gave about 4 different answers to the same questions.
I think it helps to get the pan searing hot, and have the steak at close to room temperature, before cooking.
I use “Steve’s Artisan Breads” recipes, and he makes it so easy, I never use my bread machine anymore. But when I did, I would let it go through everything but the final rise, then I would open it up, take the mixing blade out, and then let it rise and bake in the machine. That way, several slices would not be ruined by the blade baking in the bread.
https://m.youtube.com/results?sp=mAEA&search_query=Steves+artisan+breads
I have a lemon saver & another thing from that brand....they make good products. Thanks!
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