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Post by tizzahell on Apr 15, 2013 9:22:56 GMT
Whole Wheat Bread 2 1/2 cups warm water 1/4 cup veg or canola oil 1 tbsp real lemon juice 1 tsp salt, or a little less 2 tbsp yeast (instant or fast acting) 2-3 heaping tbsp honey Combine all above ingredients in a large mixing bowl. Whisk in 2 cups whole wheat flour and let sit for at least a half hour or much longer. When ready add in approx 3 to 5+ cups of Whole Wheat flour until a stiff dough is formed. Turn out to a floured board and kneed for ten minutes or so put into a heavily greased bowl turning to coat the dough, and let rise until doubled in size. Punch down and form into loaves/buns put into well greased pans and let rise again until doubled. Bake at 375 for about forty minutes (for a loaf a little less for the buns) until it is golden brown and has a hollow sound when knocked on.
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Post by Deleted on Apr 15, 2013 20:02:14 GMT
Vasilopita (Greek Braid) 4 loaves
1/2 lb soft butter 2 cups milk 3 pkg yeast 1 cup warm water 5 1/2 tsp baking powder 1/3 cup shortening 2 cup sugar 1 tsp salt 6 eggs 1 egg, beaten 10 1/2 - 11 cups flour sesame seeds
Dissolve yeast in warm water. Beat butter, shortening, sugar and salt until creamy. Add 6 eggs, one at a time.
Scold milk (105’ – 115’). Add baking powder and some flour alternately with the egg and butter mixture. Makes soft dough. Knead 10 minutes.
Place in greased bowl, cover and let rise in warm place. Divide into 4 sections. Divide each section into 3 more sections and roll into ropes then braid. Place in greased round pans.
Let rise. Brush with beaten egg. Sprinkle with sesame seeds. Bake for 30 – 40 minutes in 350’ oven.
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Post by tizzahell on Apr 18, 2013 5:14:38 GMT
Baking Powder Biscuits
in a large bowl combine 3 cups flour 3 rounded tsp baking powder pinch of salt
cut in 1/4 cup butter until crumbly (or just a little less butter and, 1 cup grated cheese... herbs/spices)
stir in about a cup or so of cold milk; until dough just comes together. Roll or pat out to about a 1/2 inch thickness; cut and bake at 425 for about 20 minutes
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Post by tizzahell on Apr 18, 2013 5:18:23 GMT
... add a little sugar to the plain recipe and use them warm with strawberries and whipped cream
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Post by Deleted on Nov 6, 2013 22:49:27 GMT
I decided to try my hand at making some homemade buns today, in preparation for tackling those yorkshire puddings one more time. None of the task was anything new to me as I spent dozens of hours helping gramma make bread, buns, etc. as a kid. I just never actually took care of the actual recipe back then. I found what struck me as a simple enough one - mommomonthego.com/amazing-easy-bun-recipe/ and am waiting the hour for them to rise, prior to baking them, right now. If they turn out decent, I can see having a swack of cinnamon rolls in the not too distant future as they're pretty dang easy to make once ya have the dough.
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Post by tizzahell on Nov 6, 2013 23:45:28 GMT
I should really get my kitchen cleaned up, I haven't done much baking lately... cinnamon buns sound good right now too!
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Post by Deleted on Nov 7, 2013 18:02:31 GMT
The buns I tried turned out alright, but I think a bit of tweaking is in order. The aroma from the yeast is just a bit more'n I'd prefer, and they ended up being just a wee bit sweet. Those factors, coupled with the fact that they could stand to be a bit fluffier makes me think I'm gonna back off on the yeast a bit and give it a bit more time to rise. I know from making beer that the yeast needs enough time to eat the sugar, and in so doing it produces more gas. (bubbles of CO2 which'll make the bread fluffier too) That should cut the hint of sweetness at the same time.
All in all though, they turned out not too shabby, especially for a first attempt.
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Post by Stumour on Nov 8, 2013 1:37:02 GMT
Mind, when makin yorkie puds, to have the fat in the tins smokin hot in a hot oven
We just had some o my home made pakora... make huge batches at a time n freeze them a couple dozen bits to a bag. Reheat them in the oven... never refry cos that makes them claggy n greasy
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Post by Deleted on Nov 10, 2013 12:48:30 GMT
Mind, when makin yorkie puds, to have the fat in the tins smokin hot in a hot oven We just had some o my home made pakora... make huge batches at a time n freeze them a couple dozen bits to a bag. Reheat them in the oven... never refry cos that makes them claggy n greasy Those look and sound like tasty little tidbits. (seems odd that I've never even heard of them before )
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Post by Stumour on Nov 10, 2013 20:34:35 GMT
I just spent ages typing out tips for pakoras n dips to serve with then lost interwebby connection as I hit send ffs
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Post by tizzahell on Nov 15, 2013 8:28:47 GMT
I hate it when that happens!
I just had pakoras for the first time about 2 years ago; the local community market is the only place I've ever noticed them at. There are not really that many East Indian Restaurants in this area surprisingly.
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Post by Deleted on Nov 16, 2013 0:37:25 GMT
I hate it when that happens! I just had pakoras for the first time about 2 years ago; the local community market is the only place I've ever noticed them at. There are not really that many East Indian Restaurants in this area surprisingly. Please send again? Edit: I thought I'd grabbed Stu. No offense Tizz.
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Post by Deleted on Nov 16, 2013 1:29:45 GMT
I make pakoras with a flour made from chick peas (gram flour). I add some chili powder, finely chopped onions, cumin, a little baking powder, and water to make a batter. Then I just deep fry it. Dips are made with everything from yogurt to eggplant. Here in NY vegan restaurants serve them.
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Post by tizzahell on Nov 26, 2013 11:05:53 GMT
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Post by Deleted on Dec 12, 2013 13:30:28 GMT
Gonna try and muster the initiative to attempt flat-bread/tortillas today. (more like muster the courage to face almost inevitable failure ) I think while I'm at it I'll try tinkering with making a couple pre-made pizza crusts too, as having a little stack of them in the freezer would definitely be handy once in a while.
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