To: Petronski
YEAH! My favorite. Once you beat a bread recipe into submission and learn to make it right every time, you won't go back to store bought.
I make exceptions for some of the chain baguettes which are par-baked and the store just finishes them, those are excellent, much better than I can do without a fancy oven.
Soups are a favorite here as well, considering the cats sometimes hide my teef.
/johnny
70 posted on
02/18/2009 3:51:08 PM PST by
JRandomFreeper
(God Bless us all, each, and every one.)
To: JRandomFreeper
Once you beat a bread recipe into submission and learn to make it right every time, you won't go back to store bought. It's taken me four months of trying, but by jove I think I've got it.
73 posted on
02/18/2009 3:52:13 PM PST by
Petronski
(For the next few years, Gethsemane will not be marginal. We will know that garden. -- Cdl. Stafford)
To: JRandomFreeper
As for baguettes, give the dough a heavier kneading and pan them directly, without a first rising, in one of these babies:
Diagonal-slice the tops, preheat the oven to 500 and voila!
I don't have one of these pans yet, but a restaurant supply house should have them for about $20.
Apricot preserves and creamery butter....
arrrrrlgh!
83 posted on
02/18/2009 3:58:31 PM PST by
Petronski
(For the next few years, Gethsemane will not be marginal. We will know that garden. -- Cdl. Stafford)
To: JRandomFreeper
Johnny, Mr HOB wants high fiber everything! Can you make high fiber bread at home? HOB
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