Calling all BREAD BAKERS! Calling all BREAD BAKERS!

geeeeez save money by buying from a decent goodwill type store a bread machine,set it for dough-
you get 1 for ten bucks maximum.

they do everything.

I'm okay-fine happy with what I have....

Yum! Great job!

Damn Cosmo! I just got back to this thread.
Your probly all passed out on a bread binge.

You done good.

I'm proud of ya...

Now gimme a slice.

There's a youtuber called "Chain Baker". Watch his playlist on "principles of baking" and "steps of baking". He explains things very well and with a better understanding comes a better baker. Cooking is an art but baking is a science. Learn baker's percentage and you can start toying around making and creating your own recipes instead of just following one.
Also if you haven't already, get a scale for weighing ingredients if you're going to be serious about baking weighing is much more precise for a better end product.
Good luck on your baking journey.

HA! I wish I had someone to share it with! It turned out to be a big loaf. I'm probably going to freeze some of it tomorrow morning.

I'm thinking about hitting up pizza dough next. Just gots to make a sauce. The jarred stuff is nasty....or was, that's how long it's been since I've tried produced pizza sauce. Bleckie.

I'm supposed to try out a banana and bacon pizza....


The GLPer who told me about it said it was fantastic. I'm a little skeptical, but I promised to give it a try.

Cooked bananas in pizza red sauce....even with bacon, that's scary....


Heh, I'm going to give it a try, though. He said I'd be surprised at how good it is. I promised, so I gotta....


Anyone here have a TASTY pizza dough recipe?....it's gotta have flavor, though....

I've been planning on trying this soon. Love homemade bread.



this would be good with cheese and jalepeno's as well.

Want to try a few stove top versions, have the pizza and its nice.

This too!



Last Edited by Sungaze_At_Dawn on 03/04/2021 11:14 PM

Yeah, I was always one of those artsy fartsy cooks....although I do make outstanding pies. I can make cookies too, sometimes right, as in soft and crispy.... Muffins and unleavened breads I have down. I made strawberry muffins two weeks ago, wherein I cooked down a kwap ton of strawberries for the batter, to strengthen the taste. They were pretty good.

It's almost cherry season here, and I just got me a six cherry pit plucker contraption, and that's going to make the pitting a lot easier. Can't wait to make a big ass fresh cherry pie. It's just too good when fresh cherries are used.

It's the yeast. It has always freaked me out. Yet, I managed today, quite well. I really am quite proud of myself....

Thank you very much for the yt lead. I will definitely be checking that out!

It's the "science" part of baking that I don't much care for. Everything has to be measured....and as I'm finding out on this thread, weighed.

I like how I went from....well, and still go by, the seat of my pants when I'm in the kitchen. An old boyfriend used to get so mad, because I never made anything the same twice. I was always changing it up, and he wanted to have it like it was. Boohoo, I say. Variety is the spice of life....

But I'm retired now, I have nothing better to do than measure and weigh flour and all that jazz. So yeah, I'll be checking out his website.


Thank you very much, lovey....

Ohhhh, I found a cast iron 10 inch grilling wok on Amazon yesterday. I bet that might bake bread good, maybe....it doesn't have tall sides. They're only 3 1/2 inch tall sides, but that skillet doesn't have tall sides, either.

Heh, another reason to go ahead and buy it. It's less than seven lbs, so I should be able to handle it okay.


It's this one. I really like it--

[link to www.amazon.com (secure)]

--jeez, there's only three left now. I need to be thinking fast about that one....

Oh yummy!!!

Bravo

What a trip. It so happens that I've been looking for a good food processor for two months. Reading all the product reviews on Amazon made my head twirl. It got to where I couldn't tell the real reviews from the fake ones. I will gladly invest in the Ninja. Thank you for posting.

I watched a yt about the machine, probably a recipe, and someone in the comments said how it's so loud. They said they were glad they got the Kitchen Aide because of that. I had already received mine, so....well, that was that.

When I turned it on I was hoping it wasn't going to wake up my neighbor who works nights and sleeps during the day, but it was not as loud as the vid. They must've had their mic right next to it when filming. It makes noise, but they all do. It didn't strike me as any louder than any other.

I've only made two things, yesterday, and I'm already tickled pink with this machine. I hope you like it as much as I like mine....


BTW, I ordered mine from the Portal to Hell's online store, walmart.com. $79.99. I've seen it listed for more elsewhere. I could only find the 1,000 watt one on Amazon for $20 more, and $80 was as much, if not more, than I wanted to spend. If you don't have financial restrictions, you might go for the even more powerful one....but seriously, mine mixed and kneaded a darn good loaf of bread in no time....seriously, two minutes tops.

I did and have showed her. She's been awake for two and one-half days. I can't go near her today.

She is physically painful to me to be near when she is in such a mood. If I could walk effectively, today I would have left to use my office for the first time in over a year just to be away from her.

But back to the bread, it looks great!

Last Edited by Louis in Richmond on 03/05/2021 07:56 AM

I assure youse guyses, I am NEVER crumbly.....

Oh lovey, I'm sorry about the difficulties....

Put some powder on that babies azz

Good morning darling! How would that delicious bread be for toast?

Hey Cosmo, pizza dough is my thing. Don't like talking about it because of "pizza" being some sick code word. Any way I'm busy trying to make the green bread but I'll hit you up tonight or this weekend. My recipe is easy and fail safe.

we have a winner..

I'm still full from the three thick slices I ate last night, after it was barely cool enough to cut....


My man-child is coming over today, so I'm going to give him some of it, instead of freezing it. I know he and his SO are going to love THIS!


It really does scream for some kind of rich soup to have with it. Next time I make it, I'm going to be prepared with a really good bean and ham soup to have it with.

Oh YAY!....


Green bread? Is that made with something like spinach or asparagus?....harhar, although my mind is going to fresh artichoke....heh, with bacon, Gruyere cheese and fresh thyme, if braided. For the arti, I'm thinking pureeing the hearts and scraping the leaf ends off....that's what I do for a pasta sauce I make.

Is it a puree of a green vegetable you're putting in the dough?


You've got my creative juices flowing!....

I can't wait. I'm going to go google green bread, see if I can find out about it....

....St. Patty's day and green food coloring is just around the corner.


I hope you're putting some real green vegies in this bread!....

Cosmo...your nuts!

Money, honey.

Bread, dough, moola, clams, cash, greenbacks, etc...

But you know she's going to make a green
bread. And it'll be great!

OP you shuld be proud of your work, just catching up on this thread today.... bravo! yu feeling a little more confident now huh? keep up the good work. i love bread.

you should do some sourdough, this is a good time of year to access some nice varieties of lactobacillus that are floating around

....bread is bread, and money is money....so, how was I supposed to know you were talking about cash?.....


It is however funny....


CosmicFire is right, though. I'm past the firing sequence on making a bread with artichoke puree....although, I'm knowing it's cost is seeming prohibitive. Fresh artis here are about $3.00 each, and I'd probably need three or four of them....but like I said, I'm past the point of no return on making some "green bread" sometime in the near future.

I'd have to figure out how to incorporate the pureed arti heart and some of the leaf scrapings into the dough and it'll still rise up. I HAVE to know for sure that I can make that work before starting. That puree will add some heaviness to the dough, won't it?

I mean, I did make some Thanksgiving leavened rolls wherein I put pumpkin in the dough (a few decades ago, harhar)....heh, I buried pumpkin seeds in the center of the dough, and those came to the surface after baking. They were very pretty, but the roll was very dense. I lost that recipe, and I've been kicking myself in the touckas ever since. I'm sure I can scare up a recipe somewhere on the net....I hope.

Anybody have a recipe like I'm looking for?....

Last Edited by cosmicgypsy on 03/05/2021 05:03 PM

Oh, and my son was surprised at my bread accomplishment, and was holding his bread like it was china....