My first successful bread
Posted: 26 November 2007 03:53 PM   [ Ignore ]
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I would like to share my experiences with making tender potato bread.

Details and a recipe link (a bit long to post here) are on my blog posting.

I’m definitely glad to finally conquered my fear of yeast!  The bread is a keeper as well.  It is tender and just delicious.

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Posted: 26 November 2007 10:42 PM   [ Ignore ]   [ # 1 ]
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Congratulations!  smile  Bet you are so proud!

MrsM

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Posted: 27 November 2007 12:24 AM   [ Ignore ]   [ # 2 ]
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MrsM - 27 November 2007 02:42 AM

Congratulations!  smile  Bet you are so proud!

MrsM

Thanks, MrsM smile

I am always happy to expand my baking repertoire.

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Posted: 27 November 2007 08:41 AM   [ Ignore ]   [ # 3 ]
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Go, you! smile

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“There is no such thing as reconstituted lemon juice, only reconstituted taste buds.” - Bert Greene

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Posted: 27 November 2007 01:28 PM   [ Ignore ]   [ # 4 ]
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Gorgeous! Totally gorgeous.

Congratulations on such a successful effort.

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Posted: 27 November 2007 01:32 PM   [ Ignore ]   [ # 5 ]
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Thanks everyone cheese

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Posted: 27 November 2007 01:39 PM   [ Ignore ]   [ # 6 ]
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Coincidentally I also made my first really successful bread on Sunday, from a recipe by Dan Lepard who writes for The Guardian, a national newspaper in the UK.  A baking supplement was included last weekend with bread , cakes and pastry recipes, very good ones.  The bread recipe I used was called The Easiest Loaf in the World and it must have been because mine was very good!  Doesn’t it make you feel good to make a GOOD loaf of bread? So good I am going to try it again!

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Posted: 27 November 2007 02:11 PM   [ Ignore ]   [ # 7 ]
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FYI, non-powdered latex gloves work very well for kneading sticky doughs by hand (or feeding your stiff sour-dough starter).  I’m even the type of person who hates working with gloves on, but I wouldn’t be without them for kneading.  I hate cleaning sticky bread dough off my hands even more.

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Posted: 04 December 2007 12:05 PM   [ Ignore ]   [ # 8 ]
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yeast….  nothing to fear..it’s soooo forgiving, providing, that you are gentle.  when people ask me about water temp for proofing, I tellthem this…

put your pinky in the water.. if you feel neither hot or cold, you’ll do fine.. since our bodies are 98 degrees, and yeast likes between 95 and 105 you can’t go wrong…  or use a thermometer…  but, my pinky is always handier than plowing through my tool box, looking for the thermometer..

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If chocolate were a friend it’d be one needing compliance:
but bread on the other hand is a cahtartic, soulful blend of commraderie, chemistry , and respect.

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