 |
|
| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
| Reply |
|
|
LinkBack | Thread Tools | Display Modes |
|
Posted to rec.food.cooking
|
|||
|
|||
Really good bread
Although this isn't a quick bread in terms of that it does use yeast, it is
quick and easy to make. I did make a few changes. I had a chunk of cheap mild cheddar to use up. I grated it and didn't measure and probably used more than called for. I also subbed 2 cups of the AP flour with whole wheat and omitted the black pepper and onion so the dog could eat it. Would be a little better with the onion. Not sure about the black pepper but I can for sure see jalapenos going into this or other types of cheeses. I also drizzled the top with a little olive oil (butter would work too) to prevent the bowl cover from sticking. I used a large plastic bowl cover rather than a towel. I think I may also have used a 1.5 quart casserole instead of 2 quart as the bread did slop over the side. Doesn't make for a pretty presentation but I just tore that part off and am eating it now. So very good! Recipe is a keeper! https://www.tasteofhome.com/recipes/...e-bread/print# |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Really good bread
On Sun, 5 Nov 2017 20:02:26 -0800, "Julie Bove"
> wrote: >Although this isn't a quick bread in terms of that it does use yeast, it is >quick and easy to make. I did make a few changes. I had a chunk of cheap >mild cheddar to use up. I grated it and didn't measure and probably used >more than called for. I also subbed 2 cups of the AP flour with whole wheat >and omitted the black pepper and onion so the dog could eat it. Would be a >little better with the onion. Not sure about the black pepper but I can for >sure see jalapenos going into this or other types of cheeses. I also >drizzled the top with a little olive oil (butter would work too) to prevent >the bowl cover from sticking. I used a large plastic bowl cover rather than >a towel. I think I may also have used a 1.5 quart casserole instead of 2 >quart as the bread did slop over the side. Doesn't make for a pretty >presentation but I just tore that part off and am eating it now. So very >good! Recipe is a keeper! > >https://www.tasteofhome.com/recipes/...e-bread/print# You made one of the casserole or batter breads. I first ran across them in the 60s. You might also like this one. Dilly Casserole Bread This Bake-Off® Contest entry, a prize-winner in the 1960 contest, has become a classic! Bake-Off® Contest 12, 1960 Leona Schnuelle Crab Orchard, Nebraska Ingredients 2 to 2 2/3 cups Pillsbury BEST® All Purpose Flour 2 tablespoons sugar 2 to 3 teaspoons instant minced onion 2 teaspoons dill seed 1 teaspoon salt 1/4 teaspoon baking soda 1 pkg. active dry yeast 1/4 cup water 1 tablespoon margarine or butter Save $ 1 cup small curd creamed cottage cheese 1 egg 2 teaspoons margarine or butter, melted Save $ 1/4 teaspoon coarse salt, if desired Steps 1 In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 teaspoon salt, baking soda and yeast; mix well. 2 In small saucepan, heat water, 1 tablespoon margarine and cottage cheese until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. 3 By hand, stir in remaining 1 to 1 2/3 cups flour to form a stiff batter. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes. 4 Generously grease 1 1/2 or 2-quart casserole. Stir down batter to remove all air bubbles. Turn into greased casserole. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes. 5 Heat oven to 350°F. Uncover dough. Bake 30 to 40 minutes or until loaf is deep golden brown and sounds hollow when lightly tapped. If necessary, cover with foil to prevent overbrowning. Remove from casserole; place on wire rack. Brush loaf with melted margarine; sprinkle with coarse salt. Cool 15 minutes. Serve warm or cool. or this one: DILLED CHEDDAR CHEESE BATTER BREAD BON APETITE 11/12/2008 ¾ cup whole milk 1 ½ Tablespoons dill seeds, coarsely chopped 1 Tablespoon honey ¼ cup oil 3 large eggs, beaten 2 ½ cups whole wheat flour, divided 1 envelope yeast 1 ½ teaspoon salt 3 ½ cup packed, grated sharp cheddar (14 ounces) 3 Tablespoons chopped, fresh dill Combine first 3 ingredients and bring to a simmer. Cool to 120F Whisk in oil and eggs. Combine 1 ¼ cup flour, yeast, salt and 2 cups cheese. Add warm liquid mixture and fresh dill. Beat 3 minutes. Add remaining 1 ¼ cup flour, beat 2 minutes. Cover with plastic wrap until doubled - about 1 hour 15 minutes Preheat oven to 350 F. Butter a 9x5x3 metal pan. Do not stir batter. Spoon half of batter into the pan, sprinkle with remaining 1 ½ cup cheese. Cover with remaining batter, smooth the top. Cover and let rise until batter reaches the top of the pan. - about 30 minutes. Bake about 45 minutes. Janet US |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Really good bread
"U.S. Janet B." > wrote in message ... > On Sun, 5 Nov 2017 20:02:26 -0800, "Julie Bove" > > wrote: > >>Although this isn't a quick bread in terms of that it does use yeast, it >>is >>quick and easy to make. I did make a few changes. I had a chunk of cheap >>mild cheddar to use up. I grated it and didn't measure and probably used >>more than called for. I also subbed 2 cups of the AP flour with whole >>wheat >>and omitted the black pepper and onion so the dog could eat it. Would be a >>little better with the onion. Not sure about the black pepper but I can >>for >>sure see jalapenos going into this or other types of cheeses. I also >>drizzled the top with a little olive oil (butter would work too) to >>prevent >>the bowl cover from sticking. I used a large plastic bowl cover rather >>than >>a towel. I think I may also have used a 1.5 quart casserole instead of 2 >>quart as the bread did slop over the side. Doesn't make for a pretty >>presentation but I just tore that part off and am eating it now. So very >>good! Recipe is a keeper! >> >>https://www.tasteofhome.com/recipes/...e-bread/print# > > You made one of the casserole or batter breads. I first ran across > them in the 60s. You might also like this one. > > Dilly Casserole Bread > > This Bake-Off® Contest entry, a prize-winner in the 1960 contest, has > become a classic! > > Bake-Off® Contest 12, 1960 > Leona Schnuelle > Crab Orchard, Nebraska > > Ingredients > > 2 to 2 2/3 cups Pillsbury BEST® All Purpose Flour > 2 tablespoons sugar > 2 to 3 teaspoons instant minced onion > 2 teaspoons dill seed > 1 teaspoon salt > 1/4 teaspoon baking soda > 1 pkg. active dry yeast > 1/4 cup water > 1 tablespoon margarine or butter Save $ > 1 cup small curd creamed cottage cheese > 1 egg > 2 teaspoons margarine or butter, melted Save $ > 1/4 teaspoon coarse salt, if desired > > Steps > 1 > In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 > teaspoon salt, baking soda and yeast; mix well. > 2 > In small saucepan, heat water, 1 tablespoon margarine and cottage > cheese until very warm (120 to 130°F.). Add warm liquid and egg to > flour mixture; blend at low speed until moistened. Beat 3 minutes at > medium speed. > 3 > By hand, stir in remaining 1 to 1 2/3 cups flour to form a stiff > batter. Cover loosely with greased plastic wrap and cloth towel. Let > rise in warm place (80 to 85°F.) until light and doubled in size, 45 > to 60 minutes. > 4 > Generously grease 1 1/2 or 2-quart casserole. Stir down batter to > remove all air bubbles. Turn into greased casserole. Cover; let rise > in warm place until light and doubled in size, 30 to 45 minutes. > 5 > Heat oven to 350°F. Uncover dough. Bake 30 to 40 minutes or until loaf > is deep golden brown and sounds hollow when lightly tapped. If > necessary, cover with foil to prevent overbrowning. Remove from > casserole; place on wire rack. Brush loaf with melted margarine; > sprinkle with coarse salt. Cool 15 minutes. Serve warm or cool. > > or this one: > > DILLED CHEDDAR CHEESE BATTER BREAD > BON APETITE > 11/12/2008 > > ¾ cup whole milk > 1 ½ Tablespoons dill seeds, coarsely chopped > 1 Tablespoon honey > ¼ cup oil > 3 large eggs, beaten > 2 ½ cups whole wheat flour, divided > 1 envelope yeast > 1 ½ teaspoon salt > 3 ½ cup packed, grated sharp cheddar (14 ounces) > 3 Tablespoons chopped, fresh dill > > Combine first 3 ingredients and bring to a simmer. Cool to 120F Whisk > in oil and eggs. Combine 1 ¼ cup flour, yeast, salt and 2 cups > cheese. Add warm liquid mixture and fresh dill. Beat 3 minutes. Add > remaining 1 ¼ cup flour, beat 2 minutes. Cover with plastic wrap > until doubled - about 1 hour 15 minutes > > Preheat oven to 350 F. Butter a 9x5x3 metal pan. Do not stir batter. > Spoon half of batter into the pan, sprinkle with remaining 1 ½ cup > cheese. Cover with remaining batter, smooth the top. Cover and let > rise until batter reaches the top of the pan. - about 30 minutes. > > Bake about 45 minutes. > > Janet US I used to make casserole bread years ago but I can't have eggs now. So those wouldn't work for me, but thanks! |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Really good bread
On Sun, 5 Nov 2017 20:38:05 -0800, "Julie Bove"
> wrote: > >"U.S. Janet B." > wrote in message .. . >> On Sun, 5 Nov 2017 20:02:26 -0800, "Julie Bove" >> > wrote: >> >>>Although this isn't a quick bread in terms of that it does use yeast, it >>>is >>>quick and easy to make. I did make a few changes. I had a chunk of cheap >>>mild cheddar to use up. I grated it and didn't measure and probably used >>>more than called for. I also subbed 2 cups of the AP flour with whole >>>wheat >>>and omitted the black pepper and onion so the dog could eat it. Would be a >>>little better with the onion. Not sure about the black pepper but I can >>>for >>>sure see jalapenos going into this or other types of cheeses. I also >>>drizzled the top with a little olive oil (butter would work too) to >>>prevent >>>the bowl cover from sticking. I used a large plastic bowl cover rather >>>than >>>a towel. I think I may also have used a 1.5 quart casserole instead of 2 >>>quart as the bread did slop over the side. Doesn't make for a pretty >>>presentation but I just tore that part off and am eating it now. So very >>>good! Recipe is a keeper! >>> >>>https://www.tasteofhome.com/recipes/...e-bread/print# >> >> You made one of the casserole or batter breads. I first ran across >> them in the 60s. You might also like this one. >> >> Dilly Casserole Bread >> >> This Bake-Off® Contest entry, a prize-winner in the 1960 contest, has >> become a classic! >> >> Bake-Off® Contest 12, 1960 >> Leona Schnuelle >> Crab Orchard, Nebraska >> >> Ingredients >> >> 2 to 2 2/3 cups Pillsbury BEST® All Purpose Flour >> 2 tablespoons sugar >> 2 to 3 teaspoons instant minced onion >> 2 teaspoons dill seed >> 1 teaspoon salt >> 1/4 teaspoon baking soda >> 1 pkg. active dry yeast >> 1/4 cup water >> 1 tablespoon margarine or butter Save $ >> 1 cup small curd creamed cottage cheese >> 1 egg >> 2 teaspoons margarine or butter, melted Save $ >> 1/4 teaspoon coarse salt, if desired >> >> Steps >> 1 >> In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 >> teaspoon salt, baking soda and yeast; mix well. >> 2 >> In small saucepan, heat water, 1 tablespoon margarine and cottage >> cheese until very warm (120 to 130°F.). Add warm liquid and egg to >> flour mixture; blend at low speed until moistened. Beat 3 minutes at >> medium speed. >> 3 >> By hand, stir in remaining 1 to 1 2/3 cups flour to form a stiff >> batter. Cover loosely with greased plastic wrap and cloth towel. Let >> rise in warm place (80 to 85°F.) until light and doubled in size, 45 >> to 60 minutes. >> 4 >> Generously grease 1 1/2 or 2-quart casserole. Stir down batter to >> remove all air bubbles. Turn into greased casserole. Cover; let rise >> in warm place until light and doubled in size, 30 to 45 minutes. >> 5 >> Heat oven to 350°F. Uncover dough. Bake 30 to 40 minutes or until loaf >> is deep golden brown and sounds hollow when lightly tapped. If >> necessary, cover with foil to prevent overbrowning. Remove from >> casserole; place on wire rack. Brush loaf with melted margarine; >> sprinkle with coarse salt. Cool 15 minutes. Serve warm or cool. >> >> or this one: >> >> DILLED CHEDDAR CHEESE BATTER BREAD >> BON APETITE >> 11/12/2008 >> >> ¾ cup whole milk >> 1 ½ Tablespoons dill seeds, coarsely chopped >> 1 Tablespoon honey >> ¼ cup oil >> 3 large eggs, beaten >> 2 ½ cups whole wheat flour, divided >> 1 envelope yeast >> 1 ½ teaspoon salt >> 3 ½ cup packed, grated sharp cheddar (14 ounces) >> 3 Tablespoons chopped, fresh dill >> >> Combine first 3 ingredients and bring to a simmer. Cool to 120F Whisk >> in oil and eggs. Combine 1 ¼ cup flour, yeast, salt and 2 cups >> cheese. Add warm liquid mixture and fresh dill. Beat 3 minutes. Add >> remaining 1 ¼ cup flour, beat 2 minutes. Cover with plastic wrap >> until doubled - about 1 hour 15 minutes >> >> Preheat oven to 350 F. Butter a 9x5x3 metal pan. Do not stir batter. >> Spoon half of batter into the pan, sprinkle with remaining 1 ½ cup >> cheese. Cover with remaining batter, smooth the top. Cover and let >> rise until batter reaches the top of the pan. - about 30 minutes. >> >> Bake about 45 minutes. >> >> Janet US > >I used to make casserole bread years ago but I can't have eggs now. So those >wouldn't work for me, but thanks! You're in luck. The Dilly Casserole, Pillsbury Bake-off one doesn't contain eggs. Janet US |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Really good bread
"U.S. Janet B." > wrote in message ... > On Sun, 5 Nov 2017 20:38:05 -0800, "Julie Bove" > > wrote: > >> >>"U.S. Janet B." > wrote in message . .. >>> On Sun, 5 Nov 2017 20:02:26 -0800, "Julie Bove" >>> > wrote: >>> >>>>Although this isn't a quick bread in terms of that it does use yeast, it >>>>is >>>>quick and easy to make. I did make a few changes. I had a chunk of cheap >>>>mild cheddar to use up. I grated it and didn't measure and probably used >>>>more than called for. I also subbed 2 cups of the AP flour with whole >>>>wheat >>>>and omitted the black pepper and onion so the dog could eat it. Would be >>>>a >>>>little better with the onion. Not sure about the black pepper but I can >>>>for >>>>sure see jalapenos going into this or other types of cheeses. I also >>>>drizzled the top with a little olive oil (butter would work too) to >>>>prevent >>>>the bowl cover from sticking. I used a large plastic bowl cover rather >>>>than >>>>a towel. I think I may also have used a 1.5 quart casserole instead of 2 >>>>quart as the bread did slop over the side. Doesn't make for a pretty >>>>presentation but I just tore that part off and am eating it now. So very >>>>good! Recipe is a keeper! >>>> >>>>https://www.tasteofhome.com/recipes/...e-bread/print# >>> >>> You made one of the casserole or batter breads. I first ran across >>> them in the 60s. You might also like this one. >>> >>> Dilly Casserole Bread >>> >>> This Bake-Off® Contest entry, a prize-winner in the 1960 contest, has >>> become a classic! >>> >>> Bake-Off® Contest 12, 1960 >>> Leona Schnuelle >>> Crab Orchard, Nebraska >>> >>> Ingredients >>> >>> 2 to 2 2/3 cups Pillsbury BEST® All Purpose Flour >>> 2 tablespoons sugar >>> 2 to 3 teaspoons instant minced onion >>> 2 teaspoons dill seed >>> 1 teaspoon salt >>> 1/4 teaspoon baking soda >>> 1 pkg. active dry yeast >>> 1/4 cup water >>> 1 tablespoon margarine or butter Save $ >>> 1 cup small curd creamed cottage cheese >>> 1 egg >>> 2 teaspoons margarine or butter, melted Save $ >>> 1/4 teaspoon coarse salt, if desired >>> >>> Steps >>> 1 >>> In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 >>> teaspoon salt, baking soda and yeast; mix well. >>> 2 >>> In small saucepan, heat water, 1 tablespoon margarine and cottage >>> cheese until very warm (120 to 130°F.). Add warm liquid and egg to >>> flour mixture; blend at low speed until moistened. Beat 3 minutes at >>> medium speed. >>> 3 >>> By hand, stir in remaining 1 to 1 2/3 cups flour to form a stiff >>> batter. Cover loosely with greased plastic wrap and cloth towel. Let >>> rise in warm place (80 to 85°F.) until light and doubled in size, 45 >>> to 60 minutes. >>> 4 >>> Generously grease 1 1/2 or 2-quart casserole. Stir down batter to >>> remove all air bubbles. Turn into greased casserole. Cover; let rise >>> in warm place until light and doubled in size, 30 to 45 minutes. >>> 5 >>> Heat oven to 350°F. Uncover dough. Bake 30 to 40 minutes or until loaf >>> is deep golden brown and sounds hollow when lightly tapped. If >>> necessary, cover with foil to prevent overbrowning. Remove from >>> casserole; place on wire rack. Brush loaf with melted margarine; >>> sprinkle with coarse salt. Cool 15 minutes. Serve warm or cool. >>> >>> or this one: >>> >>> DILLED CHEDDAR CHEESE BATTER BREAD >>> BON APETITE >>> 11/12/2008 >>> >>> ¾ cup whole milk >>> 1 ½ Tablespoons dill seeds, coarsely chopped >>> 1 Tablespoon honey >>> ¼ cup oil >>> 3 large eggs, beaten >>> 2 ½ cups whole wheat flour, divided >>> 1 envelope yeast >>> 1 ½ teaspoon salt >>> 3 ½ cup packed, grated sharp cheddar (14 ounces) >>> 3 Tablespoons chopped, fresh dill >>> >>> Combine first 3 ingredients and bring to a simmer. Cool to 120F Whisk >>> in oil and eggs. Combine 1 ¼ cup flour, yeast, salt and 2 cups >>> cheese. Add warm liquid mixture and fresh dill. Beat 3 minutes. Add >>> remaining 1 ¼ cup flour, beat 2 minutes. Cover with plastic wrap >>> until doubled - about 1 hour 15 minutes >>> >>> Preheat oven to 350 F. Butter a 9x5x3 metal pan. Do not stir batter. >>> Spoon half of batter into the pan, sprinkle with remaining 1 ½ cup >>> cheese. Cover with remaining batter, smooth the top. Cover and let >>> rise until batter reaches the top of the pan. - about 30 minutes. >>> >>> Bake about 45 minutes. >>> >>> Janet US >> >>I used to make casserole bread years ago but I can't have eggs now. So >>those >>wouldn't work for me, but thanks! > > You're in luck. The Dilly Casserole, Pillsbury Bake-off one doesn't > contain eggs. > Janet US Yes, it does. Look again. It is one that I used to make. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Really good bread
On Sun, 5 Nov 2017 22:04:32 -0800, "Julie Bove"
> wrote: > >"U.S. Janet B." > wrote in message .. . >> On Sun, 5 Nov 2017 20:38:05 -0800, "Julie Bove" >> > wrote: >> >>> >>>"U.S. Janet B." > wrote in message ... >>>> On Sun, 5 Nov 2017 20:02:26 -0800, "Julie Bove" >>>> > wrote: >>>> >>>>>Although this isn't a quick bread in terms of that it does use yeast, it >>>>>is >>>>>quick and easy to make. I did make a few changes. I had a chunk of cheap >>>>>mild cheddar to use up. I grated it and didn't measure and probably used >>>>>more than called for. I also subbed 2 cups of the AP flour with whole >>>>>wheat >>>>>and omitted the black pepper and onion so the dog could eat it. Would be >>>>>a >>>>>little better with the onion. Not sure about the black pepper but I can >>>>>for >>>>>sure see jalapenos going into this or other types of cheeses. I also >>>>>drizzled the top with a little olive oil (butter would work too) to >>>>>prevent >>>>>the bowl cover from sticking. I used a large plastic bowl cover rather >>>>>than >>>>>a towel. I think I may also have used a 1.5 quart casserole instead of 2 >>>>>quart as the bread did slop over the side. Doesn't make for a pretty >>>>>presentation but I just tore that part off and am eating it now. So very >>>>>good! Recipe is a keeper! >>>>> >>>>>https://www.tasteofhome.com/recipes/...e-bread/print# >>>> >>>> You made one of the casserole or batter breads. I first ran across >>>> them in the 60s. You might also like this one. >>>> >>>> Dilly Casserole Bread >>>> >>>> This Bake-Off® Contest entry, a prize-winner in the 1960 contest, has >>>> become a classic! >>>> >>>> Bake-Off® Contest 12, 1960 >>>> Leona Schnuelle >>>> Crab Orchard, Nebraska >>>> >>>> Ingredients >>>> >>>> 2 to 2 2/3 cups Pillsbury BEST® All Purpose Flour >>>> 2 tablespoons sugar >>>> 2 to 3 teaspoons instant minced onion >>>> 2 teaspoons dill seed >>>> 1 teaspoon salt >>>> 1/4 teaspoon baking soda >>>> 1 pkg. active dry yeast >>>> 1/4 cup water >>>> 1 tablespoon margarine or butter Save $ >>>> 1 cup small curd creamed cottage cheese >>>> 1 egg >>>> 2 teaspoons margarine or butter, melted Save $ >>>> 1/4 teaspoon coarse salt, if desired >>>> >>>> Steps >>>> 1 >>>> In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 >>>> teaspoon salt, baking soda and yeast; mix well. >>>> 2 >>>> In small saucepan, heat water, 1 tablespoon margarine and cottage >>>> cheese until very warm (120 to 130°F.). Add warm liquid and egg to >>>> flour mixture; blend at low speed until moistened. Beat 3 minutes at >>>> medium speed. >>>> 3 >>>> By hand, stir in remaining 1 to 1 2/3 cups flour to form a stiff >>>> batter. Cover loosely with greased plastic wrap and cloth towel. Let >>>> rise in warm place (80 to 85°F.) until light and doubled in size, 45 >>>> to 60 minutes. >>>> 4 >>>> Generously grease 1 1/2 or 2-quart casserole. Stir down batter to >>>> remove all air bubbles. Turn into greased casserole. Cover; let rise >>>> in warm place until light and doubled in size, 30 to 45 minutes. >>>> 5 >>>> Heat oven to 350°F. Uncover dough. Bake 30 to 40 minutes or until loaf >>>> is deep golden brown and sounds hollow when lightly tapped. If >>>> necessary, cover with foil to prevent overbrowning. Remove from >>>> casserole; place on wire rack. Brush loaf with melted margarine; >>>> sprinkle with coarse salt. Cool 15 minutes. Serve warm or cool. >>>> >>>> or this one: >>>> >>>> DILLED CHEDDAR CHEESE BATTER BREAD >>>> BON APETITE >>>> 11/12/2008 >>>> >>>> ¾ cup whole milk >>>> 1 ½ Tablespoons dill seeds, coarsely chopped >>>> 1 Tablespoon honey >>>> ¼ cup oil >>>> 3 large eggs, beaten >>>> 2 ½ cups whole wheat flour, divided >>>> 1 envelope yeast >>>> 1 ½ teaspoon salt >>>> 3 ½ cup packed, grated sharp cheddar (14 ounces) >>>> 3 Tablespoons chopped, fresh dill >>>> >>>> Combine first 3 ingredients and bring to a simmer. Cool to 120F Whisk >>>> in oil and eggs. Combine 1 ¼ cup flour, yeast, salt and 2 cups >>>> cheese. Add warm liquid mixture and fresh dill. Beat 3 minutes. Add >>>> remaining 1 ¼ cup flour, beat 2 minutes. Cover with plastic wrap >>>> until doubled - about 1 hour 15 minutes >>>> >>>> Preheat oven to 350 F. Butter a 9x5x3 metal pan. Do not stir batter. >>>> Spoon half of batter into the pan, sprinkle with remaining 1 ½ cup >>>> cheese. Cover with remaining batter, smooth the top. Cover and let >>>> rise until batter reaches the top of the pan. - about 30 minutes. >>>> >>>> Bake about 45 minutes. >>>> >>>> Janet US >>> >>>I used to make casserole bread years ago but I can't have eggs now. So >>>those >>>wouldn't work for me, but thanks! >> >> You're in luck. The Dilly Casserole, Pillsbury Bake-off one doesn't >> contain eggs. >> Janet US > >Yes, it does. Look again. It is one that I used to make. Sorry, I missed that. I would try it without the egg. Janet US |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Really good bread
This sounds so good, thanks for the recipe. I love dill! I think I'll make it with cottage cheese with chives.
Denise in NH |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Really good bread
On Mon, 6 Nov 2017 09:45:19 -0800 (PST),
wrote: >This sounds so good, thanks for the recipe. I love dill! I think I'll make it with cottage cheese with chives. > >Denise in NH that's my favorite. The nice thing about this type of bread is that you can make it for dinner because it isn't an all day thing Janet US |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Really good bread
"U.S. Janet B." > wrote in message ... > On Sun, 5 Nov 2017 22:04:32 -0800, "Julie Bove" > > wrote: > >> >>"U.S. Janet B." > wrote in message . .. >>> On Sun, 5 Nov 2017 20:38:05 -0800, "Julie Bove" >>> > wrote: >>> >>>> >>>>"U.S. Janet B." > wrote in message m... >>>>> On Sun, 5 Nov 2017 20:02:26 -0800, "Julie Bove" >>>>> > wrote: >>>>> >>>>>>Although this isn't a quick bread in terms of that it does use yeast, >>>>>>it >>>>>>is >>>>>>quick and easy to make. I did make a few changes. I had a chunk of >>>>>>cheap >>>>>>mild cheddar to use up. I grated it and didn't measure and probably >>>>>>used >>>>>>more than called for. I also subbed 2 cups of the AP flour with whole >>>>>>wheat >>>>>>and omitted the black pepper and onion so the dog could eat it. Would >>>>>>be >>>>>>a >>>>>>little better with the onion. Not sure about the black pepper but I >>>>>>can >>>>>>for >>>>>>sure see jalapenos going into this or other types of cheeses. I also >>>>>>drizzled the top with a little olive oil (butter would work too) to >>>>>>prevent >>>>>>the bowl cover from sticking. I used a large plastic bowl cover rather >>>>>>than >>>>>>a towel. I think I may also have used a 1.5 quart casserole instead of >>>>>>2 >>>>>>quart as the bread did slop over the side. Doesn't make for a pretty >>>>>>presentation but I just tore that part off and am eating it now. So >>>>>>very >>>>>>good! Recipe is a keeper! >>>>>> >>>>>>https://www.tasteofhome.com/recipes/...e-bread/print# >>>>> >>>>> You made one of the casserole or batter breads. I first ran across >>>>> them in the 60s. You might also like this one. >>>>> >>>>> Dilly Casserole Bread >>>>> >>>>> This Bake-Off® Contest entry, a prize-winner in the 1960 contest, has >>>>> become a classic! >>>>> >>>>> Bake-Off® Contest 12, 1960 >>>>> Leona Schnuelle >>>>> Crab Orchard, Nebraska >>>>> >>>>> Ingredients >>>>> >>>>> 2 to 2 2/3 cups Pillsbury BEST® All Purpose Flour >>>>> 2 tablespoons sugar >>>>> 2 to 3 teaspoons instant minced onion >>>>> 2 teaspoons dill seed >>>>> 1 teaspoon salt >>>>> 1/4 teaspoon baking soda >>>>> 1 pkg. active dry yeast >>>>> 1/4 cup water >>>>> 1 tablespoon margarine or butter Save $ >>>>> 1 cup small curd creamed cottage cheese >>>>> 1 egg >>>>> 2 teaspoons margarine or butter, melted Save $ >>>>> 1/4 teaspoon coarse salt, if desired >>>>> >>>>> Steps >>>>> 1 >>>>> In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 >>>>> teaspoon salt, baking soda and yeast; mix well. >>>>> 2 >>>>> In small saucepan, heat water, 1 tablespoon margarine and cottage >>>>> cheese until very warm (120 to 130°F.). Add warm liquid and egg to >>>>> flour mixture; blend at low speed until moistened. Beat 3 minutes at >>>>> medium speed. >>>>> 3 >>>>> By hand, stir in remaining 1 to 1 2/3 cups flour to form a stiff >>>>> batter. Cover loosely with greased plastic wrap and cloth towel. Let >>>>> rise in warm place (80 to 85°F.) until light and doubled in size, 45 >>>>> to 60 minutes. >>>>> 4 >>>>> Generously grease 1 1/2 or 2-quart casserole. Stir down batter to >>>>> remove all air bubbles. Turn into greased casserole. Cover; let rise >>>>> in warm place until light and doubled in size, 30 to 45 minutes. >>>>> 5 >>>>> Heat oven to 350°F. Uncover dough. Bake 30 to 40 minutes or until loaf >>>>> is deep golden brown and sounds hollow when lightly tapped. If >>>>> necessary, cover with foil to prevent overbrowning. Remove from >>>>> casserole; place on wire rack. Brush loaf with melted margarine; >>>>> sprinkle with coarse salt. Cool 15 minutes. Serve warm or cool. >>>>> >>>>> or this one: >>>>> >>>>> DILLED CHEDDAR CHEESE BATTER BREAD >>>>> BON APETITE >>>>> 11/12/2008 >>>>> >>>>> ¾ cup whole milk >>>>> 1 ½ Tablespoons dill seeds, coarsely chopped >>>>> 1 Tablespoon honey >>>>> ¼ cup oil >>>>> 3 large eggs, beaten >>>>> 2 ½ cups whole wheat flour, divided >>>>> 1 envelope yeast >>>>> 1 ½ teaspoon salt >>>>> 3 ½ cup packed, grated sharp cheddar (14 ounces) >>>>> 3 Tablespoons chopped, fresh dill >>>>> >>>>> Combine first 3 ingredients and bring to a simmer. Cool to 120F Whisk >>>>> in oil and eggs. Combine 1 ¼ cup flour, yeast, salt and 2 cups >>>>> cheese. Add warm liquid mixture and fresh dill. Beat 3 minutes. Add >>>>> remaining 1 ¼ cup flour, beat 2 minutes. Cover with plastic wrap >>>>> until doubled - about 1 hour 15 minutes >>>>> >>>>> Preheat oven to 350 F. Butter a 9x5x3 metal pan. Do not stir batter. >>>>> Spoon half of batter into the pan, sprinkle with remaining 1 ½ cup >>>>> cheese. Cover with remaining batter, smooth the top. Cover and let >>>>> rise until batter reaches the top of the pan. - about 30 minutes. >>>>> >>>>> Bake about 45 minutes. >>>>> >>>>> Janet US >>>> >>>>I used to make casserole bread years ago but I can't have eggs now. So >>>>those >>>>wouldn't work for me, but thanks! >>> >>> You're in luck. The Dilly Casserole, Pillsbury Bake-off one doesn't >>> contain eggs. >>> Janet US >> >>Yes, it does. Look again. It is one that I used to make. > > Sorry, I missed that. I would try it without the egg. > Janet US Won't work. The egg is used as a form of leavening. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Really good bread
On Mon, 6 Nov 2017 16:43:00 -0800, "Julie Bove"
> wrote: > >"U.S. Janet B." > wrote in message .. . >> On Sun, 5 Nov 2017 22:04:32 -0800, "Julie Bove" >> > wrote: >> >>> >>>"U.S. Janet B." > wrote in message ... >>>> On Sun, 5 Nov 2017 20:38:05 -0800, "Julie Bove" >>>> > wrote: >>>> >>>>> >>>>>"U.S. Janet B." > wrote in message om... >>>>>> On Sun, 5 Nov 2017 20:02:26 -0800, "Julie Bove" >>>>>> > wrote: >>>>>> >>>>>>>Although this isn't a quick bread in terms of that it does use yeast, >>>>>>>it >>>>>>>is >>>>>>>quick and easy to make. I did make a few changes. I had a chunk of >>>>>>>cheap >>>>>>>mild cheddar to use up. I grated it and didn't measure and probably >>>>>>>used >>>>>>>more than called for. I also subbed 2 cups of the AP flour with whole >>>>>>>wheat >>>>>>>and omitted the black pepper and onion so the dog could eat it. Would >>>>>>>be >>>>>>>a >>>>>>>little better with the onion. Not sure about the black pepper but I >>>>>>>can >>>>>>>for >>>>>>>sure see jalapenos going into this or other types of cheeses. I also >>>>>>>drizzled the top with a little olive oil (butter would work too) to >>>>>>>prevent >>>>>>>the bowl cover from sticking. I used a large plastic bowl cover rather >>>>>>>than >>>>>>>a towel. I think I may also have used a 1.5 quart casserole instead of >>>>>>>2 >>>>>>>quart as the bread did slop over the side. Doesn't make for a pretty >>>>>>>presentation but I just tore that part off and am eating it now. So >>>>>>>very >>>>>>>good! Recipe is a keeper! >>>>>>> >>>>>>>https://www.tasteofhome.com/recipes/...e-bread/print# >>>>>> >>>>>> You made one of the casserole or batter breads. I first ran across >>>>>> them in the 60s. You might also like this one. >>>>>> >>>>>> Dilly Casserole Bread >>>>>> >>>>>> This Bake-Off® Contest entry, a prize-winner in the 1960 contest, has >>>>>> become a classic! >>>>>> >>>>>> Bake-Off® Contest 12, 1960 >>>>>> Leona Schnuelle >>>>>> Crab Orchard, Nebraska >>>>>> >>>>>> Ingredients >>>>>> >>>>>> 2 to 2 2/3 cups Pillsbury BEST® All Purpose Flour >>>>>> 2 tablespoons sugar >>>>>> 2 to 3 teaspoons instant minced onion >>>>>> 2 teaspoons dill seed >>>>>> 1 teaspoon salt >>>>>> 1/4 teaspoon baking soda >>>>>> 1 pkg. active dry yeast >>>>>> 1/4 cup water >>>>>> 1 tablespoon margarine or butter Save $ >>>>>> 1 cup small curd creamed cottage cheese >>>>>> 1 egg >>>>>> 2 teaspoons margarine or butter, melted Save $ >>>>>> 1/4 teaspoon coarse salt, if desired >>>>>> >>>>>> Steps >>>>>> 1 >>>>>> In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 >>>>>> teaspoon salt, baking soda and yeast; mix well. >>>>>> 2 >>>>>> In small saucepan, heat water, 1 tablespoon margarine and cottage >>>>>> cheese until very warm (120 to 130°F.). Add warm liquid and egg to >>>>>> flour mixture; blend at low speed until moistened. Beat 3 minutes at >>>>>> medium speed. >>>>>> 3 >>>>>> By hand, stir in remaining 1 to 1 2/3 cups flour to form a stiff >>>>>> batter. Cover loosely with greased plastic wrap and cloth towel. Let >>>>>> rise in warm place (80 to 85°F.) until light and doubled in size, 45 >>>>>> to 60 minutes. >>>>>> 4 >>>>>> Generously grease 1 1/2 or 2-quart casserole. Stir down batter to >>>>>> remove all air bubbles. Turn into greased casserole. Cover; let rise >>>>>> in warm place until light and doubled in size, 30 to 45 minutes. >>>>>> 5 >>>>>> Heat oven to 350°F. Uncover dough. Bake 30 to 40 minutes or until loaf >>>>>> is deep golden brown and sounds hollow when lightly tapped. If >>>>>> necessary, cover with foil to prevent overbrowning. Remove from >>>>>> casserole; place on wire rack. Brush loaf with melted margarine; >>>>>> sprinkle with coarse salt. Cool 15 minutes. Serve warm or cool. >>>>>> >>>>>> or this one: >>>>>> >>>>>> DILLED CHEDDAR CHEESE BATTER BREAD >>>>>> BON APETITE >>>>>> 11/12/2008 >>>>>> >>>>>> ¾ cup whole milk >>>>>> 1 ½ Tablespoons dill seeds, coarsely chopped >>>>>> 1 Tablespoon honey >>>>>> ¼ cup oil >>>>>> 3 large eggs, beaten >>>>>> 2 ½ cups whole wheat flour, divided >>>>>> 1 envelope yeast >>>>>> 1 ½ teaspoon salt >>>>>> 3 ½ cup packed, grated sharp cheddar (14 ounces) >>>>>> 3 Tablespoons chopped, fresh dill >>>>>> >>>>>> Combine first 3 ingredients and bring to a simmer. Cool to 120F Whisk >>>>>> in oil and eggs. Combine 1 ¼ cup flour, yeast, salt and 2 cups >>>>>> cheese. Add warm liquid mixture and fresh dill. Beat 3 minutes. Add >>>>>> remaining 1 ¼ cup flour, beat 2 minutes. Cover with plastic wrap >>>>>> until doubled - about 1 hour 15 minutes >>>>>> >>>>>> Preheat oven to 350 F. Butter a 9x5x3 metal pan. Do not stir batter. >>>>>> Spoon half of batter into the pan, sprinkle with remaining 1 ½ cup >>>>>> cheese. Cover with remaining batter, smooth the top. Cover and let >>>>>> rise until batter reaches the top of the pan. - about 30 minutes. >>>>>> >>>>>> Bake about 45 minutes. >>>>>> >>>>>> Janet US >>>>> >>>>>I used to make casserole bread years ago but I can't have eggs now. So >>>>>those >>>>>wouldn't work for me, but thanks! >>>> >>>> You're in luck. The Dilly Casserole, Pillsbury Bake-off one doesn't >>>> contain eggs. >>>> Janet US >>> >>>Yes, it does. Look again. It is one that I used to make. >> >> Sorry, I missed that. I would try it without the egg. >> Janet US > >Won't work. The egg is used as a form of leavening. ??? The recipe already has baking soda and 2 1/2 teaspoons of yeast, that's the rising agent. The egg is simply another fat that will make the crumb more tender . The amount of yeast in the recipe is sufficient to make the batter dough double. Janet US |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Really good bread
"U.S. Janet B." > wrote in message ... > On Mon, 6 Nov 2017 16:43:00 -0800, "Julie Bove" > > wrote: > >> >>"U.S. Janet B." > wrote in message . .. >>> On Sun, 5 Nov 2017 22:04:32 -0800, "Julie Bove" >>> > wrote: >>> >>>> >>>>"U.S. Janet B." > wrote in message m... >>>>> On Sun, 5 Nov 2017 20:38:05 -0800, "Julie Bove" >>>>> > wrote: >>>>> >>>>>> >>>>>>"U.S. Janet B." > wrote in message >>>>>>news:crnvvc5kbr9hnnernkcohdm89t5h9kbiid@4ax. com... >>>>>>> On Sun, 5 Nov 2017 20:02:26 -0800, "Julie Bove" >>>>>>> > wrote: >>>>>>> >>>>>>>>Although this isn't a quick bread in terms of that it does use >>>>>>>>yeast, >>>>>>>>it >>>>>>>>is >>>>>>>>quick and easy to make. I did make a few changes. I had a chunk of >>>>>>>>cheap >>>>>>>>mild cheddar to use up. I grated it and didn't measure and probably >>>>>>>>used >>>>>>>>more than called for. I also subbed 2 cups of the AP flour with >>>>>>>>whole >>>>>>>>wheat >>>>>>>>and omitted the black pepper and onion so the dog could eat it. >>>>>>>>Would >>>>>>>>be >>>>>>>>a >>>>>>>>little better with the onion. Not sure about the black pepper but I >>>>>>>>can >>>>>>>>for >>>>>>>>sure see jalapenos going into this or other types of cheeses. I also >>>>>>>>drizzled the top with a little olive oil (butter would work too) to >>>>>>>>prevent >>>>>>>>the bowl cover from sticking. I used a large plastic bowl cover >>>>>>>>rather >>>>>>>>than >>>>>>>>a towel. I think I may also have used a 1.5 quart casserole instead >>>>>>>>of >>>>>>>>2 >>>>>>>>quart as the bread did slop over the side. Doesn't make for a pretty >>>>>>>>presentation but I just tore that part off and am eating it now. So >>>>>>>>very >>>>>>>>good! Recipe is a keeper! >>>>>>>> >>>>>>>>https://www.tasteofhome.com/recipes/...e-bread/print# >>>>>>> >>>>>>> You made one of the casserole or batter breads. I first ran across >>>>>>> them in the 60s. You might also like this one. >>>>>>> >>>>>>> Dilly Casserole Bread >>>>>>> >>>>>>> This Bake-Off® Contest entry, a prize-winner in the 1960 contest, >>>>>>> has >>>>>>> become a classic! >>>>>>> >>>>>>> Bake-Off® Contest 12, 1960 >>>>>>> Leona Schnuelle >>>>>>> Crab Orchard, Nebraska >>>>>>> >>>>>>> Ingredients >>>>>>> >>>>>>> 2 to 2 2/3 cups Pillsbury BEST® All Purpose Flour >>>>>>> 2 tablespoons sugar >>>>>>> 2 to 3 teaspoons instant minced onion >>>>>>> 2 teaspoons dill seed >>>>>>> 1 teaspoon salt >>>>>>> 1/4 teaspoon baking soda >>>>>>> 1 pkg. active dry yeast >>>>>>> 1/4 cup water >>>>>>> 1 tablespoon margarine or butter Save $ >>>>>>> 1 cup small curd creamed cottage cheese >>>>>>> 1 egg >>>>>>> 2 teaspoons margarine or butter, melted Save $ >>>>>>> 1/4 teaspoon coarse salt, if desired >>>>>>> >>>>>>> Steps >>>>>>> 1 >>>>>>> In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 >>>>>>> teaspoon salt, baking soda and yeast; mix well. >>>>>>> 2 >>>>>>> In small saucepan, heat water, 1 tablespoon margarine and cottage >>>>>>> cheese until very warm (120 to 130°F.). Add warm liquid and egg to >>>>>>> flour mixture; blend at low speed until moistened. Beat 3 minutes at >>>>>>> medium speed. >>>>>>> 3 >>>>>>> By hand, stir in remaining 1 to 1 2/3 cups flour to form a stiff >>>>>>> batter. Cover loosely with greased plastic wrap and cloth towel. Let >>>>>>> rise in warm place (80 to 85°F.) until light and doubled in size, 45 >>>>>>> to 60 minutes. >>>>>>> 4 >>>>>>> Generously grease 1 1/2 or 2-quart casserole. Stir down batter to >>>>>>> remove all air bubbles. Turn into greased casserole. Cover; let rise >>>>>>> in warm place until light and doubled in size, 30 to 45 minutes. >>>>>>> 5 >>>>>>> Heat oven to 350°F. Uncover dough. Bake 30 to 40 minutes or until >>>>>>> loaf >>>>>>> is deep golden brown and sounds hollow when lightly tapped. If >>>>>>> necessary, cover with foil to prevent overbrowning. Remove from >>>>>>> casserole; place on wire rack. Brush loaf with melted margarine; >>>>>>> sprinkle with coarse salt. Cool 15 minutes. Serve warm or cool. >>>>>>> >>>>>>> or this one: >>>>>>> >>>>>>> DILLED CHEDDAR CHEESE BATTER BREAD >>>>>>> BON APETITE >>>>>>> 11/12/2008 >>>>>>> >>>>>>> ¾ cup whole milk >>>>>>> 1 ½ Tablespoons dill seeds, coarsely chopped >>>>>>> 1 Tablespoon honey >>>>>>> ¼ cup oil >>>>>>> 3 large eggs, beaten >>>>>>> 2 ½ cups whole wheat flour, divided >>>>>>> 1 envelope yeast >>>>>>> 1 ½ teaspoon salt >>>>>>> 3 ½ cup packed, grated sharp cheddar (14 ounces) >>>>>>> 3 Tablespoons chopped, fresh dill >>>>>>> >>>>>>> Combine first 3 ingredients and bring to a simmer. Cool to 120F >>>>>>> Whisk >>>>>>> in oil and eggs. Combine 1 ¼ cup flour, yeast, salt and 2 cups >>>>>>> cheese. Add warm liquid mixture and fresh dill. Beat 3 minutes. >>>>>>> Add >>>>>>> remaining 1 ¼ cup flour, beat 2 minutes. Cover with plastic wrap >>>>>>> until doubled - about 1 hour 15 minutes >>>>>>> >>>>>>> Preheat oven to 350 F. Butter a 9x5x3 metal pan. Do not stir >>>>>>> batter. >>>>>>> Spoon half of batter into the pan, sprinkle with remaining 1 ½ cup >>>>>>> cheese. Cover with remaining batter, smooth the top. Cover and let >>>>>>> rise until batter reaches the top of the pan. - about 30 minutes. >>>>>>> >>>>>>> Bake about 45 minutes. >>>>>>> >>>>>>> Janet US >>>>>> >>>>>>I used to make casserole bread years ago but I can't have eggs now. So >>>>>>those >>>>>>wouldn't work for me, but thanks! >>>>> >>>>> You're in luck. The Dilly Casserole, Pillsbury Bake-off one doesn't >>>>> contain eggs. >>>>> Janet US >>>> >>>>Yes, it does. Look again. It is one that I used to make. >>> >>> Sorry, I missed that. I would try it without the egg. >>> Janet US >> >>Won't work. The egg is used as a form of leavening. > > ??? The recipe already has baking soda and 2 1/2 teaspoons of yeast, > that's the rising agent. The egg is simply another fat that will make > the crumb more tender . The amount of yeast in the recipe is > sufficient to make the batter dough double. > Janet US I disagree. I have been baking for 50 years. Egg does add leavening. Leave egg out of a recipe or use an egg substitute and the results won't be the same. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Really good bread
On Mon, 6 Nov 2017 21:56:07 -0800, "Julie Bove"
> wrote: snip >>>> >>>> Sorry, I missed that. I would try it without the egg. >>>> Janet US >>> >>>Won't work. The egg is used as a form of leavening. >> >> ??? The recipe already has baking soda and 2 1/2 teaspoons of yeast, >> that's the rising agent. The egg is simply another fat that will make >> the crumb more tender . The amount of yeast in the recipe is >> sufficient to make the batter dough double. >> Janet US > >I disagree. I have been baking for 50 years. Egg does add leavening. Leave >egg out of a recipe or use an egg substitute and the results won't be the >same. It is your right to disagree |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Really good bread
"Sqwertz" > wrote in message ... > On Tue, 7 Nov 2017 00:19:46 -0600, Sqwertz wrote: > >> On Mon, 06 Nov 2017 22:59:30 -0700, U.S. Janet B. wrote: >> >>> On Mon, 6 Nov 2017 21:56:07 -0800, "Julie Bove" >>> > wrote: >>> >>>>I disagree. I have been baking for 50 years. Egg does add leavening. >>>>Leave >>>>egg out of a recipe or use an egg substitute and the results won't be >>>>the >>>>same. >>> >>> It is your right to disagree >> >> Eggs are only a leavening when they are beaten whites to incorporate >> air that will then expand (such as in a souffle). Egg that are not >> beaten do not rise. > > And no, beating eggs with any amount of fat and water, such as the > oil, margarine, water, cottage cheese and flour in this recipe, will > not make eggs a leavening. For an egg to be a leavening it must be > separately beaten whites, such as in an angelfood cake. > > So you'll have to invent of a few other bullshit reasons why you can't > make the recipe, Julie. I've made the recipe before, many times. People seem to like it. I didn't. I'm not into herbs in bread. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Really good bread
On 11/6/2017 11:19 PM, Sqwertz wrote:
> Janet is most definitley correct here, but was wrong to have tried to > help the imbecile. > ----------------------------------------------------------------------------------- > ost > > > 3/18/2011 3:49 PM > Microsoft Internet News 4.70.1162 > readnews.com - News for Geeks and ISPs > fa35d278.newsreader.readnews.com > > > Sorry I don't fit either of your Ideal Psycho Pal Profiles. > > -sw > --------------------------------------------------------------------------------------- > > I'd prefer you use a sniper rifle on me from a few hundred yards away. > There you go - a reason for you to buy yet another gun and ammo. > > ---------------------------------------------------------------------------------------- > > https://www.centraltexasfoodbank.org...ntation-057jpg > > Hide the Ho Ho's!!!!!!!!!! > > - sw |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Really good bread
On 11/6/2017 11:47 PM, Sqwertz wrote:
> So you'll have to invent of a few other bullshit reasons why you can't > make the recipe, Julie. > > -sw > ----------------------------------------------------------------------------------- > ost > > > 3/18/2011 3:49 PM > Microsoft Internet News 4.70.1162 > readnews.com - News for Geeks and ISPs > fa35d278.newsreader.readnews.com > > > Sorry I don't fit either of your Ideal Psycho Pal Profiles. > > -sw > --------------------------------------------------------------------------------------- > > I'd prefer you use a sniper rifle on me from a few hundred yards away. > There you go - a reason for you to buy yet another gun and ammo. > > ---------------------------------------------------------------------------------------- > > https://www.centraltexasfoodbank.org...ntation-057jpg > > Hide the Ho Ho's!!!!!!!!!! > > - sw |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Really good bread
On Mon, 6 Nov 2017 23:27:36 -0800, "Julie Bove"
> wrote: > >"Sqwertz" > wrote in message ... >> On Tue, 7 Nov 2017 00:19:46 -0600, Sqwertz wrote: >> >>> On Mon, 06 Nov 2017 22:59:30 -0700, U.S. Janet B. wrote: >>> >>>> On Mon, 6 Nov 2017 21:56:07 -0800, "Julie Bove" >>>> > wrote: >>>> >>>>>I disagree. I have been baking for 50 years. Egg does add leavening. >>>>>Leave >>>>>egg out of a recipe or use an egg substitute and the results won't be >>>>>the >>>>>same. >>>> >>>> It is your right to disagree >>> >>> Eggs are only a leavening when they are beaten whites to incorporate >>> air that will then expand (such as in a souffle). Egg that are not >>> beaten do not rise. >> >> And no, beating eggs with any amount of fat and water, such as the >> oil, margarine, water, cottage cheese and flour in this recipe, will >> not make eggs a leavening. For an egg to be a leavening it must be >> separately beaten whites, such as in an angelfood cake. >> >> So you'll have to invent of a few other bullshit reasons why you can't >> make the recipe, Julie. > >I've made the recipe before, many times. People seem to like it. I didn't. >I'm not into herbs in bread. So there! Janet US |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Really good bread
On Tue, 7 Nov 2017 00:19:46 -0600, Sqwertz >
wrote: >On Mon, 06 Nov 2017 22:59:30 -0700, U.S. Janet B. wrote: > >> On Mon, 6 Nov 2017 21:56:07 -0800, "Julie Bove" >> > wrote: >> >>>I disagree. I have been baking for 50 years. Egg does add leavening. Leave >>>egg out of a recipe or use an egg substitute and the results won't be the >>>same. >> >> It is your right to disagree > >Eggs are only a leavening when they are beaten whites to incorporate >air that will then expand (such as in a souffle). Egg that are not >beaten do not rise. Amazing that somebody who's been baking for 50 >years wouldn't know this basic fact. > >Janet is most definitley correct here, but was wrong to have tried to >help the imbecile. > >-sw (exercising his new Julie killfile entry to cut down on noise) I bowed out. No point. The reason will no longer be the reason, there will be a new reason, and another, and another, etc. Janet US |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Really good bread
"U.S. Janet B." > wrote in message ... > On Mon, 6 Nov 2017 23:27:36 -0800, "Julie Bove" > > wrote: > >> >>"Sqwertz" > wrote in message ... >>> On Tue, 7 Nov 2017 00:19:46 -0600, Sqwertz wrote: >>> >>>> On Mon, 06 Nov 2017 22:59:30 -0700, U.S. Janet B. wrote: >>>> >>>>> On Mon, 6 Nov 2017 21:56:07 -0800, "Julie Bove" >>>>> > wrote: >>>>> >>>>>>I disagree. I have been baking for 50 years. Egg does add leavening. >>>>>>Leave >>>>>>egg out of a recipe or use an egg substitute and the results won't be >>>>>>the >>>>>>same. >>>>> >>>>> It is your right to disagree >>>> >>>> Eggs are only a leavening when they are beaten whites to incorporate >>>> air that will then expand (such as in a souffle). Egg that are not >>>> beaten do not rise. >>> >>> And no, beating eggs with any amount of fat and water, such as the >>> oil, margarine, water, cottage cheese and flour in this recipe, will >>> not make eggs a leavening. For an egg to be a leavening it must be >>> separately beaten whites, such as in an angelfood cake. >>> >>> So you'll have to invent of a few other bullshit reasons why you can't >>> make the recipe, Julie. >> >>I've made the recipe before, many times. People seem to like it. I didn't. >>I'm not into herbs in bread. > > So there! > Janet US I mentioned that recipe long ago. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Really good bread
"U.S. Janet B." wrote in message
... I bowed out. No point. The reason will no longer be the reason, there will be a new reason, and another, and another, etc. Janet US === You have been so kind and patient. Kudos to you! -- http://www.helpforheroes.org.uk |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Really good bread
On Tue, 7 Nov 2017 12:25:19 -0800, "Julie Bove"
> wrote: > >"U.S. Janet B." > wrote in message .. . >> On Mon, 6 Nov 2017 23:27:36 -0800, "Julie Bove" >> > wrote: >> >>> >>>"Sqwertz" > wrote in message ... >>>> On Tue, 7 Nov 2017 00:19:46 -0600, Sqwertz wrote: >>>> >>>>> On Mon, 06 Nov 2017 22:59:30 -0700, U.S. Janet B. wrote: >>>>> >>>>>> On Mon, 6 Nov 2017 21:56:07 -0800, "Julie Bove" >>>>>> > wrote: >>>>>> >>>>>>>I disagree. I have been baking for 50 years. Egg does add leavening. >>>>>>>Leave >>>>>>>egg out of a recipe or use an egg substitute and the results won't be >>>>>>>the >>>>>>>same. >>>>>> >>>>>> It is your right to disagree >>>>> >>>>> Eggs are only a leavening when they are beaten whites to incorporate >>>>> air that will then expand (such as in a souffle). Egg that are not >>>>> beaten do not rise. >>>> >>>> And no, beating eggs with any amount of fat and water, such as the >>>> oil, margarine, water, cottage cheese and flour in this recipe, will >>>> not make eggs a leavening. For an egg to be a leavening it must be >>>> separately beaten whites, such as in an angelfood cake. >>>> >>>> So you'll have to invent of a few other bullshit reasons why you can't >>>> make the recipe, Julie. >>> >>>I've made the recipe before, many times. People seem to like it. I didn't. >>>I'm not into herbs in bread. >> >> So there! >> Janet US > >I mentioned that recipe long ago. So there! Janet US |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Really good bread
On Tue, 7 Nov 2017 20:34:09 -0000, "Ophelia" >
wrote: >"U.S. Janet B." wrote in message .. . > > > >I bowed out. No point. The reason will no longer be the reason, >there will be a new reason, and another, and another, etc. >Janet US > >=== > >You have been so kind and patient. Kudos to you! How are you doing over there? Has your weather turned cold yet? Mine did, low 20sF. Not much better now. It's definitely bread and stew weather. Janet US |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Really good bread
On 2017-11-07, U.S Janet B > wrote:
> It's definitely bread and stew weather. Boy, howdy! I jes finished a big batch o' stew, recently. Had some buttered bread with it, too. Izzat whatchyu mean? Sun is out, now, but light no-stick snow, this morning.  nb |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Really good bread
"U.S. Janet B." > wrote in message ... > On Tue, 7 Nov 2017 12:25:19 -0800, "Julie Bove" > > wrote: > >> >>"U.S. Janet B." > wrote in message . .. >>> On Mon, 6 Nov 2017 23:27:36 -0800, "Julie Bove" >>> > wrote: >>> >>>> >>>>"Sqwertz" > wrote in message ... >>>>> On Tue, 7 Nov 2017 00:19:46 -0600, Sqwertz wrote: >>>>> >>>>>> On Mon, 06 Nov 2017 22:59:30 -0700, U.S. Janet B. wrote: >>>>>> >>>>>>> On Mon, 6 Nov 2017 21:56:07 -0800, "Julie Bove" >>>>>>> > wrote: >>>>>>> >>>>>>>>I disagree. I have been baking for 50 years. Egg does add leavening. >>>>>>>>Leave >>>>>>>>egg out of a recipe or use an egg substitute and the results won't >>>>>>>>be >>>>>>>>the >>>>>>>>same. >>>>>>> >>>>>>> It is your right to disagree >>>>>> >>>>>> Eggs are only a leavening when they are beaten whites to incorporate >>>>>> air that will then expand (such as in a souffle). Egg that are not >>>>>> beaten do not rise. >>>>> >>>>> And no, beating eggs with any amount of fat and water, such as the >>>>> oil, margarine, water, cottage cheese and flour in this recipe, will >>>>> not make eggs a leavening. For an egg to be a leavening it must be >>>>> separately beaten whites, such as in an angelfood cake. >>>>> >>>>> So you'll have to invent of a few other bullshit reasons why you can't >>>>> make the recipe, Julie. >>>> >>>>I've made the recipe before, many times. People seem to like it. I >>>>didn't. >>>>I'm not into herbs in bread. >>> >>> So there! >>> Janet US >> >>I mentioned that recipe long ago. > > So there! > Janet US What does that even mean? |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Really good bread
On 11/7/2017 2:11 PM, notbob wrote:
> On 2017-11-07, U.S Janet B > wrote: > >> It's definitely bread and stew weather. > > Boy, howdy! > > I jes finished a big batch o' stew, recently. > > Had some buttered bread with it, too. Izzat whatchyu mean? > > Sun is out, now, but light no-stick snow, this morning. > > nb > Lotsa this now: https://icons.wunderground.com//webc.../1/current.jpg |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Really good bread
"U.S. Janet B." wrote in message
... On Tue, 7 Nov 2017 20:34:09 -0000, "Ophelia" > wrote: >"U.S. Janet B." wrote in message .. . > > > >I bowed out. No point. The reason will no longer be the reason, >there will be a new reason, and another, and another, etc. >Janet US > >=== > >You have been so kind and patient. Kudos to you! How are you doing over there? Has your weather turned cold yet? Mine did, low 20sF. Not much better now. It's definitely bread and stew weather. Janet US == The past few days we have had frost  -- http://www.helpforheroes.org.uk |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Really good bread
On 7 Nov 2017 21:11:00 GMT, notbob > wrote:
>On 2017-11-07, U.S Janet B > wrote: > >> It's definitely bread and stew weather. > >Boy, howdy! > >I jes finished a big batch o' stew, recently. > >Had some buttered bread with it, too. Izzat whatchyu mean? > >Sun is out, now, but light no-stick snow, this morning. > >nb Our forecast was iffy for light snow so we put the windshield cover on the truck to avoid having to scrape the windshield in the morning. Just got enough to make things melt wet. But, yes. Batch of stew tonight and bread from the other day. Stollen for dessert. I don't drink much but this kind of weather has me thinking about Kahlua or Scotch or rum in about anything. I take it you got zapped with cold weather up where you are? Janet US |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Really good bread
On Tue, 7 Nov 2017 14:36:46 -0700, Casa de los peregrinos
> wrote: >On 11/7/2017 2:11 PM, notbob wrote: >> On 2017-11-07, U.S Janet B > wrote: >> >>> It's definitely bread and stew weather. >> >> Boy, howdy! >> >> I jes finished a big batch o' stew, recently. >> >> Had some buttered bread with it, too. Izzat whatchyu mean? >> >> Sun is out, now, but light no-stick snow, this morning. >> >> nb >> > >Lotsa this now: > >https://icons.wunderground.com//webc.../1/current.jpg looks like you're going to get some kind of weather, temperature will decide. Janet US |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Really good bread
"Ophelia" > wrote in message
... > "U.S. Janet B." wrote in message > ... > > > > I bowed out. No point. The reason will no longer be the reason, > there will be a new reason, and another, and another, etc. > Janet US > > === > > You have been so kind and patient. Kudos to you! Great to see you back Ophelia! How did the visit with the granddaughter go? I bet you all had a blast with lots of good food. Report. Cheri |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Really good bread
On 11/7/2017 2:48 PM, U.S. Janet B. wrote:
> On Tue, 7 Nov 2017 14:36:46 -0700, Casa de los peregrinos > > wrote: > >> On 11/7/2017 2:11 PM, notbob wrote: >>> On 2017-11-07, U.S Janet B > wrote: >>> >>>> It's definitely bread and stew weather. >>> >>> Boy, howdy! >>> >>> I jes finished a big batch o' stew, recently. >>> >>> Had some buttered bread with it, too. Izzat whatchyu mean? >>> >>> Sun is out, now, but light no-stick snow, this morning. >>> >>> nb >>> >> >> Lotsa this now: >> >> https://icons.wunderground.com//webc.../1/current.jpg > > looks like you're going to get some kind of weather, temperature will > decide. > Janet US > All's good down this way, just some nice wetting t-storms. Not bad for November. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Really good bread
"Cheri" wrote in message news
"Ophelia" > wrote in message ... > "U.S. Janet B." wrote in message > ... > > > > I bowed out. No point. The reason will no longer be the reason, > there will be a new reason, and another, and another, etc. > Janet US > > === > > You have been so kind and patient. Kudos to you! Great to see you back Ophelia! How did the visit with the granddaughter go? I bet you all had a blast with lots of good food. Report. Cheri ==== LOL yes we did indeed have a blast ) We seem to have spent the time with her asking for recipes for what I was cooking !!!! I am sure we did much more than that, but that is how it felt lol I did a lot of baking before they arrived. The New Husband loves his food which went down very well <g> After a baking session I had some pastry left over, so to use it up I decided on a quiche. I used up a smallish amount of bacon I had left so I added some ham. Mushrooms, eggs and plenty of grated cheese to make it up. I turned out to be favourite with requests to make it another time! Heh, interesting how 'using up' cooking can be such a hit )It was a great visit Thank you)-- http://www.helpforheroes.org.uk |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Really good bread
On Wed, 8 Nov 2017 09:06:51 -0000, "Ophelia" >
wrote: >"Cheri" wrote in message news
>>"Ophelia" > wrote in message ... >> "U.S. Janet B." wrote in message >> ... >> >> >> >> I bowed out. No point. The reason will no longer be the reason, >> there will be a new reason, and another, and another, etc. >> Janet US >> >> === >> >> You have been so kind and patient. Kudos to you! > >Great to see you back Ophelia! How did the visit with the granddaughter go? >I bet you all had a blast with lots of good food. Report. > >Cheri > >==== > >LOL yes we did indeed have a blast ) We seem to have spent the time with >her asking for recipes for what I was cooking !!!! > >I am sure we did much more than that, but that is how it felt lol I did a >lot of baking before they arrived. The New Husband loves his food which >went down very well <g> > >After a baking session I had some pastry left over, so to use it up I >decided on a quiche. I used up a smallish amount of bacon I had left so I >added some ham. Mushrooms, eggs and plenty of grated cheese to make it up. >I turned out to be favourite with requests to make it another time! Heh, >interesting how 'using up' cooking can be such a hit )> >It was a great visit Thank you)I'm glad you had such a wonderful time I believe 'using up' is where all the new recipes and trends come from. You know it happens in your own kitchen. You put a couple of leftovers together and it becomes a family favorite. Just take the laurels and smile. Janet US |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Really good bread
"Ophelia" > wrote in message
... > "Cheri" wrote in message news
>> "Ophelia" > wrote in message > ... >> "U.S. Janet B." wrote in message >> ... >> >> >> >> I bowed out. No point. The reason will no longer be the reason, >> there will be a new reason, and another, and another, etc. >> Janet US >> >> === >> >> You have been so kind and patient. Kudos to you! > > Great to see you back Ophelia! How did the visit with the granddaughter > go? > I bet you all had a blast with lots of good food. Report. > > Cheri > > ==== > > LOL yes we did indeed have a blast ) We seem to have spent the time > with her asking for recipes for what I was cooking !!!! > > I am sure we did much more than that, but that is how it felt lol I did a > lot of baking before they arrived. The New Husband loves his food which > went down very well <g> > > After a baking session I had some pastry left over, so to use it up I > decided on a quiche. I used up a smallish amount of bacon I had left so I > added some ham. Mushrooms, eggs and plenty of grated cheese to make it > up. I turned out to be favourite with requests to make it another time! > Heh, interesting how 'using up' cooking can be such a hit )> > It was a great visit Thank you)Great to hear that the visit went well and yes "using up" can turn out to be really good. Cheri |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Really good bread
"U.S. Janet B." wrote in message
... On Wed, 8 Nov 2017 09:06:51 -0000, "Ophelia" > wrote: >"Cheri" wrote in message news
>>"Ophelia" > wrote in message ... >> "U.S. Janet B." wrote in message >> ... >> >> >> >> I bowed out. No point. The reason will no longer be the reason, >> there will be a new reason, and another, and another, etc. >> Janet US >> >> === >> >> You have been so kind and patient. Kudos to you! > >Great to see you back Ophelia! How did the visit with the granddaughter go? >I bet you all had a blast with lots of good food. Report. > >Cheri > >==== > >LOL yes we did indeed have a blast ) We seem to have spent the time with>her asking for recipes for what I was cooking !!!! > >I am sure we did much more than that, but that is how it felt lol I did a >lot of baking before they arrived. The New Husband loves his food which >went down very well <g> > >After a baking session I had some pastry left over, so to use it up I >decided on a quiche. I used up a smallish amount of bacon I had left so I >added some ham. Mushrooms, eggs and plenty of grated cheese to make it up. >I turned out to be favourite with requests to make it another time! Heh, >interesting how 'using up' cooking can be such a hit )> >It was a great visit Thank you)I'm glad you had such a wonderful time I believe 'using up' is where all the new recipes and trends come from. You know it happens in your own kitchen. You put a couple of leftovers together and it becomes a family favorite. Just take the laurels and smile. Janet US == lol I did ))) Thank you-- http://www.helpforheroes.org.uk |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Really good bread
On 11/8/2017 12:11 AM, Sqwertz wrote:
> Don't make me come up there and batter us. > ----------------------------------------------------------------------------------- > ost > > > 3/18/2011 3:49 PM > Microsoft Internet News 4.70.1162 > readnews.com - News for Geeks and ISPs > fa35d278.newsreader.readnews.com > > > Sorry I don't fit either of your Ideal Psycho Pal Profiles. > > -sw > --------------------------------------------------------------------------------------- > > I'd prefer you use a sniper rifle on me from a few hundred yards away. > There you go - a reason for you to buy yet another gun and ammo. > > ---------------------------------------------------------------------------------------- > > https://www.centraltexasfoodbank.org...ntation-057jpg > > Hide the Ho Ho's!!!!!!!!!! > > - sw |
| Reply |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| Wheat bread: what's it good for? | General Cooking | |||
| Good Bread Tips | Sourdough | |||
| REC: Seriously Good Soda Bread | General Cooking | |||
| Recommend a good bread machine? (e.g. Panasonic SD253 any good?) | Baking | |||
![Julie Bove[_2_] is offline](https://www.foodbanter.com/images/SultanThemeVB3R/statusicon/user_offline.gif)
Linear Mode
