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Comments
very interesting, but I don't agree with you
Idetrorce
Reply to this Posted by: Idetrorce | December 15, 2007 11:12 AM #
The first thing that jumps out at me is that most of those ingredients have a lot of fat and traditionally you do not add fat to a preferment because it inhibits yeast growth. It still might work--maybe you would need to allow more time? Presumably the recipe already has more yeast to compensate. Why don't you try a single loaf batch and see how you like it?
Reply to this Posted by: Matthew | December 6, 2007 1:47 PM #
USING A PREFERMENT FOR A SWEET DOUGH?I have been baking a Christmas Candy Cane (shape) bread for several decades. Everyone who receives it as a present loves it. However, as I have now been baking with preferments and like the results that I get--Lighter, better tasting dough--would a preferment work when the liquids are 2 cups sour cream, 1/2 c water, 1/4 cup butter & 2 eggs for approx 6 cups of flour?
The recipe is from a 30 year old magazine that I have adopted, well before weighing everything. Any suggestions or should I stick with the current recipe?
Tanya
Reply to this Posted by: Tanya Metaksa | December 6, 2007 2:24 AM #
USING A PREFERMENT FOR A SWEET DOUGH?I have been baking a Christmas Candy Cane (shape) bread for several decades. Everyone who receives it as a present loves it. However, as I have now been baking with preferments and like the results that I get--Lighter, better tasting dough--would a preferment work when the liquids are 2 cups sour cream, 1/2 c water, 1/4 cup butter & 2 eggs for approx 6 cups of flour?
The recipe is from a 30 year old magazine that I have adopted, well before weighing everything. Any suggestions or should I stick with the current recipe?
Tanya
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Reply to this Posted by: Hadewych Aukusti | May 9, 2007 6:41 PM #
i agree about the krups--i have the same one!
re the portuguese bread--i seem to remember it's fairly similar to a brioche--rich in eggs and butter but also mashed potato, a little whisky, a little lemon zest. the recipe is in my book "rose's melting pot" which is no longer in print but i've seen it on amazon for just a few dollars!
Reply to this Posted by: Rose Levy Beranbaum | January 14, 2007 1:14 AM #
Re: electric hand mixers
Have you looked at Krups? I have had one of their hand mixers (that attaches to a lightweight stand with a set of accompanying bowls) for over 20 years and just love it. I dig it out for smaller projects when my KitchenAid is just too much. I don't know if it is manufactured anymore, though.
Reply to this Posted by: Elegant Marie | January 3, 2007 11:00 AM #
For the last few years, I have searched in vain for a recipe that successfully duplicates the commercially-available (and incredibly expensive) round King's Hawaiian Sweet Bread, purportedly a lighter, sweeter version of an historic Portuguese bread used by mariners in times past. My husband gave me Rose's 'the bread bible' as a Solstice gift, but alas, no Portuguese or Hawaiian sweet bread recipe. I suspect it is a batter bread, owing to its light texture and high rise. I sure would like to make a loaf of this heavenly bread at home . . . it makes the BEST stuffed French toast.
Reply to this Posted by: Elegant Marie | January 3, 2007 10:56 AM #
i like the kitchen aid.
Reply to this Posted by: Rose Levy Beranbaum | December 21, 2006 1:41 PM #
What is the best brand of electric hand mixer to buy? I do not want a big stand mixer but I do want something with some power!
Reply to this Posted by: Sally | December 21, 2006 1:38 PM #
Does anyone know of a good periodical subscription for a pastry chef?
Reply to this Posted by: Diane Armstrong | November 12, 2006 11:18 PM #