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Un-employment is going to turn me into a tub of lard.
I am going to attempt to make Sour dough bread via the bread machine.
First off it says 3/4 cup and 2 tblsp of h20 at 70 to 80 f, is that just room temperature? How do you take the temp of water?
Also it gives a specific brand name of yeast to use, and it says "BREAD MACHINE YEAST", does it have to be bread machine yeast?
Room temp on the water. But Im not sure on the yeast because most sour dough calls for a starter?
Here's 2 places to look at.
Ref:
Sourdough Home - Starting A Starter
Sourdough Bread: How To Begin (easy sourdough for the beginner or novice)
Additional info added after:
http://home.teleport.com/~packham/sourdo.htm
I have the actual sour dough kit. So it has every thing I need, except the yeast...
This is about the only thing Im finding on the quick. The "bread machine yeast" is a fast acting yeast vs reguler. The only difference is longer times for rising. Its also supposed to be a bit finer.
Ref:
Bread Machine Yeast Vs. Active Dry Yeast | eHow.com
Thank you! Exactly what I needed to know. You do in fact need actual bread machine yeast.
Sorry I took the round about on that question. And I do love a good sourdough bread. Makes great for picnic baskets with a little fresh butter and cheese. (sharp chedder) and a nice bottle of wine.
MMM I was thinking of a home made spinach or crab dip. I am a master of the dips! :D
But you're right, a nice sharp white cheddar, with a white wine... ::drool::
All of that and some white zin too. Love spinach dip. Crab anything is good too ;)Quote:
Originally Posted by Aurora_Bell
<-- works for food
My stomach is growling...
Quote:
Originally Posted by asking
Just wait until you see the pics! :D
Dad, do you think the food would stay from Canada to California? :p
Hahaha. Nope. But thanks for the thought.Quote:
Originally Posted by Aurora_Bell
My father once overnighted a cracked crab, sourdough bread, and a bottle of riesling from San Francisco to my sister who was living in Virginia, all on ice. My sister was marooned in a suburb of DC with nothing but head lettuce and beer in the supermarkets (at that time). The shipment went astray and arrived a month later...
You're making me hungry too. I just made some yeast rolls a couple of weeks ago. Hmmmm...
But you know bread machines are for woosies, right? :D
Free Sour cream onion bread RecipeRating: Think you can cook?
SHOW OFF YOUR RECIPE PHOTOS HERE! Sour cream onion bread Ingredients1 (1 ounce) package dry onion soup mix 1 cup sour cream 1 teaspoon salt 1/2 cup water 2 tablespoons granulated sugar 2 tablespoons wheat germ (optional) 2 teaspoons active dry yeast 3 cups whole wheat flour
How To Make Sour cream onion bread
Sour cream onion bread Recipe Directions:
Place flour, sugar, salt, wheat germ, yeast, dried soup, sour cream, and water in the pan of the bread machine in the order recommended by the manufacturer. Select the dough cycle, and press start.
Shape dough, and place in a greased loaf pan. Place in a warm spot, and allow to rise until doubled in size.
Enjoy Sour cream onion bread!Make Sour cream onion bread part of your meal today! Find other dishes that go well with this.
Kit is this for the bread machine?
Morgaine, I don't know if you saw my other thread about the bread machine, but you are so right LOL woosies for sure. It was so easy, I felt like I was cheating. I am not a baker, but my Zucchini loaf turned out awesome. I think it's in my surry chicken thread.
Yes it is. Sounds good... I think the breadmaker only kneads the dough and you can use the oven.Quote:
Originally Posted by Aurora_Bell
Here's another for the breadmaker
Jalapeņo Cheese-Sour Cream Bread
1 cup milk
1/4 cup sour cream
1 1/2 cups whole wheat flour
1 1/2 cups unbleached bread flour
1 teaspoon salt
2 tablespoons granulated sugar
2 tablespoons butter
2 teaspoons active dry yeast
1 cup shredded Monterey Jack cheese
1/2 cup chopped roasted red bell pepper
1/4 cup finely minced pickled jalapeņo peppers, drained
Add ingredients to bread machine pan according to manufacturer's directions, except for the last 3 ingredients.
Select the Whole Wheat cycle or Basic White cycle and press Start. Add the Monterey Jack cheese, red and jalapeņo peppers at the beep signaling the final kneading cycle.
Makes one (1 1/2 pound) loaf.
Sounds freaking awesome! I'm almost half tempted to start baking right now! And it's 12:30am here!
Whoa it's 11:39 here.Quote:
Originally Posted by Aurora_Bell
Also posted the Jalapeņo bread. I'm watching "Criminal Minds" reruns.
Hubby is working on a computer. His workroom looks like a cyclone hit it:eek:
I haven't seen much. I pop in the food/wine stuff occasionally but usually forget it's here. And apparently I'm too stupid to subscribe to it. :rolleyes:Quote:
Originally Posted by Aurora_Bell
Yes, you were cheating. :D I dig my hands into dough and knead it myself. Otherwise I feel like I didn't really make it. (Not that I think kneading dough is fun, mind you. And I've considered using the dough thingy on the food processor... but I always end up kneading it myself.)
I'm always finding bread machine recipes and finally asked someone how to convert that to non-bread machine. Doesn't seem like a big deal, so I'll have to try that sometime and hope it works out OK, cause that could open up a whole world of recipes.
Now see, in addition to accounting and games and cats and computers... I like to COOK too. :p
I assume that means curry chicken. LOL. I should go peak. I like curry chicken as long as it's not, well, "too much."
I don't think, I know. :)Quote:
Think you can cook?
Why would I want to do that?Quote:
SHOW OFF YOUR RECIPE PHOTOS HERE!
OK, you want a picture. Here's a picture. It's called a Mango Lassi. It's an Indian drink - just Google it.
(How come no matter how small I make a photo, it comes out here the same size - huge?)
Grr I hate it when I don't get notifications on when people post on my threads!
Yes that meant curry chicken lol. I also love to cook.
I am making pretzels right now. I am seriously going to have to start running. All this baking is going to fatten me right up. Just sayin'...
That drink looks delicious. Do you have the recipe for it?
MMMmmmMMM Pretzels...
Are you using that dang new skin? If so, I could understand the confusion. (I did wonder why no one came back.)Quote:
Grr I hate it when I don't get notifications on when people post on my threads!
Um, um... let me see if I saved it... Well, dang I didn't. Let's see if I can find it, or a reasonable facsimile thereof.Quote:
That drink looks delicious. Do you have the recipe for it?
Well, here's one: 2 cubed mangoes, 2 cups yogurt, 1/2 cup sugar, 1 cup ice, all squishticated in the blender. (Scrap often or it won't get smooth.)
Some people think this is too sweet. But mango has no good flavor/sweetness on its own without "something," and the sugar really does help. Also, I use either the big mangos, or double the small yellow ones. One of the bigger mangoes should yield about 1-1/2 cups chopped. So some people who think this is sweet also might be using those small ones. You can use plain or vanilla yogurt or whatever. I usually use vanilla. You may not need as much ice if you use frozen mango, although if it pretty much melts, it's the only liquid to help blend it. You can experiment with the sugar and ice how you like. This also makes like 2 big servings (like smoothies would be).
I've done pretzels before. Don't have time for that kind of thing much.
I'm trying to force myself to make some dinner right now. I'm re-making something I made a while back and forgot what it was like. But it requires me chopping raw chicken, which is just yuck so I tend to put it off. But once that is done, the rest is easy.
I am going to try that drink. Sounds/looks good.
The pretzels we SO time consuming. Not something I would make on a regular basis, but was fun to try it out anyway.
I am going to make perogies next. Those are really time consuming as well. My grandmother always used make these things we called "flat tires", but later was told it was a Russian (I think) and was pronounced fla tya. Not sure on that spelling. But it's a pastry like dough with spicy ground beef and onions in side.
Here you go Bella... Kit
Cranberry-Orange-Pecan Sourdough bread...
1/2 cup starter
3/4 cups Orange Juice
2 TB butter
3 1/4 cups bread flour
3 TB sugar
1 tsp salt
2 1/2 tsp yeast (1 pkg)
1/2 cup dried cranberries
1/3 cup raisins
1/3 cup chopped pecans
(Add last 3 ingredients at the "Add ingredients beef if your machine has one)
This bread makes fabulous toast!
Wild Rice Bread
1 1/8 cup water
2/3 cup cooked wild rice
2 1/5 tb walnut oil (can sub olive or other nut oil)
2 tsp brown sugar
2 3/4 bread flour
1/3 cup pumpernickel rye flour
1 tb + 1 tsp vital glutan
1 1.2 tsp salt
2 1/2 yeast.
(I use wild "soup' grade rice--broken bits--if you can find it, it's affordable. :)
MMMmmm sounds great Kit!
Mmmm
Fla tya and pirogies!! OMG, I'm missing my mommie all of the sudden.
What do you fill your pirogies with? Mom, who has all of these old polish and czech (she is czech) recipies fills them with cottage cheese.
Where is the online AMHD recipie order form for the book ?Quote:
Originally Posted by J_9
Must be by the Tshirt stand somewhere?
Usually I do the cheese potato, but I add bacon and onion too. Sometimes I use cream cheese too. Cottage cheese would be awesome. How much cottage cheese to potato did she use? Or was it only cottage cheese?
Wow I can't believe someone else knows what fla tya's are! I'm half tempted to courier you some down! :p
We should start a thread and have every post 1 or 2 of their fave recipes and we could print it or something. That would be awesome.Quote:
Originally Posted by califdadof3
I think probably in the toaster aisle.Quote:
Originally Posted by califdadof3
Oh, can't handle perogies. Those are more time-consuming than pretzels. But I'll do time consuming on occasion if it's worth it.
Perogies look like they'd be good. But they're just soggy dough. Blech!
I've never heard of the Russian things, but if that's just plain old dough (like a tart/pie), then I'd like something like that if I like what's inside.
You boil the perogies and then fry them. No soggy dough there. Fried with onion and garlic served with sour cream or ketchup (I preferably like to mix the sour cream and ketchup together)... mmmm
Orange Date Walnut Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups water --
2 1/2 cups whole wheat flour
1 cup white bread flour
1/2 cup rolled oats
2 tablespoons butter -- softened
3 tablespoons brown sugar
1 1/2 teaspoons salt
2 tablespoons orange zest -- finely minced
2 whole oranges -- juiced * See Directions First
2 teaspoons anise seed -- powdered
3 tablespoons dough enhancer -- optional
1 tablespoon yeast
Add Ins (add at beep)
1/2 cup dates -- coarsely chopped
1/2 cup walnuts -- toasted and coarsely chopped
* Juice your oranges and place it in the measuring cup and then measure
The rest of the water. The orange juice is to be counted as part of the
Water. Don't forget to zest the oranges first, it is easier.
Place all of the ingredients in your machines pan in the order specified
By your user'a manual. Select the wheat or white cycle and press start.
The add ingredients beep add the dates and the walnuts.
Yeah, it's that boiling part I don't like. I've had homemade and I've had the frozen kind. Didn't like any of them.Quote:
Originally Posted by Aurora_Bell
I do, however, like potatoes, and I'm about to go make some spiced up ones in the oven to go with the leftover chicken thingy from last night.
So how'd this all get started? I don't even have a bread machine but somehow ended up on this thread.
Cottage cheese only and smothered in real butter.Quote:
Originally Posted by Aurora_Bell
OHH it's got to be real butter!! MMMmmmMMM
Real butter is better for you anyway, I don't care what anyone says.
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