JT vs the Breadmaker Bacon Onion Bread
Well, we tested the bread maker when I made that garlic butter and it seems like everything works fine, now to put it to the creativity tests! For our first test, Bacon & Onion bread!
The instructions in the manual are very straightforward so as long as I stick to the basics, everything should be fine. I'm just using the 'Getting Started' bread recipe and then adding the extra bits from there. For the record, those extra bits are about a cup of chopped onion and about half a cup of chopped up bacon ends! Mmm, bacon ...
With these bread machines, well with this one anyway, the directions clearly state that wet ingredients go in first, then the dry and LAST is the yeast. Okay, I can do that ...
Water, butter, onions, bacon ... check!
Salt, sugar, powdered low fat milk, flour ... check!
Dig a well for the yeast & good to go!
Check back in 3 hours ... well, waiting is.
Three hours later we turn out what appears to be an excellent loaf of bacon & onion bread! HazzaH! I was half expecting the heavier bacon & onions to sink to the bottom but was pleasantly surprised to find that it all mixed through the dough nice & evenly. Excellent!
Oh & todays word seems to be ... alright ...
Thanks for watching & feel free to give this a try if you happen to have one of these bread machines in your home too! Our bread maker sat in a box for a couple of years before we finally tried it, don't let that happen to yours!
Shawarma Made za Canadian Way! Aka za Shelby's Way ????????????????
Many beeble love za tradition which consists of za freshly bakes saj bread, za juicy shicke, za fresh froiz, bickles and za bombogranate molasses. But a few beeble, za Canadians in barticular, like to be reminded of za subs, so we made a shawarma esbecially for zem. Sahtain! ✌????
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Focaccia al Rosmarino | Poolish Method
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This scrumptious and savory flat bread with a porous and tender crumb is infused and slathered with Extra Virgin Olive Oil and topped with Fresh Rosemary, Coarse Sea Salt, and the best imported Parmigiano-Reggiano Cheese you can find. Focaccia al Rosmarino is delicious alone as a snack or appetizer with a glass of wine or served as an accompaniment to a full meal.
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Focaccia Bread / Bread Machine Method
Very tasty! Something different for Super Bowl Sunday!
Ingredients:
1 ½ Cups Water
2 teaspoons kosher salt
2 Tablespoons Olive Oil with ¼ teaspoon garlic powder
¼ cup Potato Flakes
3 cups Bread Flour or Unbleached All-Purpose Flour (445 g.)
1 ½ teaspoons Bread Machine Yeast
½ teaspoon dried oregano
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This is the MOST DELICIOUS I've ever eaten! No yeast No oven! Everyone can make this at home!
This is the MOST DELICIOUS I've ever eaten! No yeast No oven! Everyone can make this recipe at home!
Water 95ml
Salt 1.5g/0.25tsp
Flour 150g/1cup
Green onion 30g
A pinch of baking soda
Cheese 50g
Flour 1/4cup
Corn starch 1/4cup
Salted butter 20g
Oil for frying
清水 95毫升
盐1.5克(1/4茶勺)
面粉 150克(1大杯)
小葱 30克
小苏打 一小撮
奶酪丝 50克
面粉 1/4杯
玉米淀粉 1/4杯
有盐黄油 20克
油 适量
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How to Make No Knead Cranberry Walnut Honey Artisan Bread
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No-Knead Cranberry Walnut Bread with Honey
Ingredients
* 3 cups all purpose flour, plus 3 tablespoons
* 1/2 teaspoon instant yeast
* 2 teaspoons sea salt
* 1/2 cup chopped walnuts
* 1 cup dried cranberries
* 1 1/2 cups water at room temperature
* 2 tablespoons liquid honey, plus more for brushing on after baking or other vegan honey substitute
Instructions
* Start with a large bowl and a wooden spoon, and add your flour to the bowl. Measure the yeast and add it to one side of the bowl. Measure the salt and add it to the other side.
* Using a wooden spoon, stir the yeast into the flour on its side of the bowl first and then stir the salt into the flour on its side of the bowl. This will prevent the salt mixing directly with the yeast. Give the whole mixture a few good stirs to make sure everything is combined.
* Add the cranberries and walnuts to the flour mixture and toss well to coat, and to make sure they're distributed evenly throughout.
* Measure the water. Make sure the water is at room temperature; water that is too warm or too cold can kill the yeast and prevent the bread from rising at all. Add the honey to the water and stir with a fork to combine.
* Pour the water in and stir with a wooden spoon. The dough will be rough and a bit sticky, but that's normal.
* Stir until all the flour is combined. This is not normal bread dough (there's no kneading involved in this recipe), so you don't need to be too concerned about the appearance of the dough at this point. Just make sure the ingredients are combined well.
* Cover the bowl with plastic wrap. It's a good idea to ensure there's adequate space left in the bowl for the dough to at least double in size. Place the bowl in a warm, draft-free place and let it rise for 12-18 hours.
* After the dough has risen for 12-18 hours, preheat your oven to 425 degrees Fahrenheit (if you're using convection, 410 degrees. If your oven runs hot, 400 degrees). Place your Dutch oven with the lid on in the cold oven and let it heat up with the oven. If your dutch oven is black or dark-coloured on the inside, set your oven to 400 degrees Fahrenheit instead of 425. I recommend a 6 or 7-quart dutch oven for this recipe.
Unfortunately the description box can't hold the whole recipe, so at the top you can find the link to the blog post for the full written recipe. Enjoy!
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