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To: malakhi
I'm working on a new recipe. I've got the flavor down, but I need to tweak it a bit to get the dough to rise more. Any suggestions?

Fresh yeast and a warm environment.
2,008 posted on 03/11/2005 8:26:25 AM PST by OLD REGGIE (I am most likely a Biblical Unitarian? Let me be perfectly clear. I know nothing.)
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To: malakhi
I'm working on a new recipe. I've got the flavor down, but I need to tweak it a bit to get the dough to rise more. Any suggestions?

I love the smell of freshly baked bread and the first few slices while they are still warm.

Some years ago I baked my own bread but that got to be too much trouble so I bought a Bread Baking Machine. It was ok but the loaves were too small so I bought a bigger one.

It made white bread ok but I am a Sourdough nut and the machine made lousy sourdough not nearly as good as from the in-store bakery and, to add insult to injury, it cost more. I put the damned machine away where it is taking up valuable shelf space. Someday I'll gather up all the unused junk and give it away.

Now, in my dotage, I buy sourdough bread in the in-store bakery. I have found that Rhodes frozen dough makes pretty good bread. IOW I'm too lazy to bake my own bread.

Do you ever make fried dough? I absoloutely love it. Come to think of it, that might have been one of my "favorites" which contributed to blocked arteries. :-)

I'll still do it about once a year and put up with the resultant heartburn and bloating.

2,011 posted on 03/11/2005 8:55:22 AM PST by OLD REGGIE (I am most likely a Biblical Unitarian? Let me be perfectly clear. I know nothing.)
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