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December 12th, 2008 | #21 | ||
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Margi singing Stephen Foster's "Ah, may the red rose live alway" at David Duke's EURO conference, from about 04:00 to 08:15 in the audiofile. As to your avatar, is that Adolf without a mustache? Is that a real photo or photoshopped? (I ask since he had a mustache, a big, wide one, already in WWI.) Great quote from Bob Whitaker, a man whom I know a bit: Quote:
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December 12th, 2008 | #22 | |
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If you only let it rise once, you don't have to worry about the yeast "pooping out" the second time, but you get a coarser texture to the bread, closer to cornbread. Still good. I used Fleischmann's active dry yeast 1/4 oz. package. I thought it would never rise, but it finally rose really good. I think this is the same recipe my local steak house uses for their "dinner rolls", they bake the dough in muffin tins. I don't think this is anything like the kneaded bread my mother used to bake, though. I can't remember, she didn't bake bread very much. Last edited by Curtis Stone; December 12th, 2008 at 09:06 PM. |
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December 13th, 2008 | #23 | |
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Yeah if you let it rise twice it makes it more able to stay together, better than cornbread, you can slice it etc. I tried it with white and whole wheat four but the Whole wheat makes it crumble more. If I make it with white and let it rise twice it is still fragile but I have made egg or tuna sandwiches with it. I am thinking of trying to knead it a little and see if that makes it hold together more. |
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December 13th, 2008 | #24 |
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I know, I shouldn't rely on the machine, it's just that I feel intimidated by bread-making, like if I make one false move, it'll flop.
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December 14th, 2008 | #25 | |
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And, in the end, that is the most important thing. |
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December 14th, 2008 | #26 | |
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December 15th, 2008 | #27 | |
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Spelt, though, has some interesting nutritional properties. Good for people with problems eating wheat. There's nothing like homemade bread with butter and honey on it!
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December 16th, 2008 | #28 |
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I also own a bread machine and made a 3 pound loaf of 100% wheat bread yesterday. It's so easy even I can't make a mistake and that's saying something.
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December 18th, 2008 | #29 |
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For even more flavor you can sub some of the water for whole milk. It adds a little richness to the bread that can be missing in some recipes.
I will give this one a shot as it stands even though I have never made a no kneed bread before. I am always looking for new goodies in the kitchen and homemade bread is such a nice treat to share with others.
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December 18th, 2008 | #30 |
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Cornbread
Got this recipe from a cookbook printed in the 1940s. Made it tonight and it was pretty good.
2 eggs, slightly beaten 1 1/4 cups milk 1/4 cup melted butter or other shortening (I use butter) 1 1/2 cups yellow corn meal 3/4 cup sifted flour 1 teaspoon salt 2 tablespoons sugar beat eggs, add milk and butter. sift dry ingredients together. Add to milk and eggs, beat well. Pour into well greased shallow pan and bake at 400 until it shrinks from the sides of pan. (I use toothpick/butter knife to check) I tasted the mix before baking and it didn't seem sweet enough for me. I added some honey for extra flavor before baking. This turned out well and paired nicely with my chili tonight.
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'My country is changing all around me. This is not the country that my forefathers built. It must be because those brown-skinned people are coming in and destroying it.' - Mark Potok the racist VNN: for entertainment purposes only. |
December 18th, 2008 | #31 |
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I have made a few loaves of bread as well, which turned out pretty good. But since only two of us here eat bread, atm, we tend to toss out more than we can eat. I would love to make sourdough bread as good as the sourdough bread from San Francisco, but the process is extremely long and I believe you need some hot room, like a little closet with a boiler in it to finish the process. I think I would need to be shown how to do it. They don't sell sourdough bread here, which is irritating because that is my favorite bread. Just the basic white, wheat and some kind of Polish bread that is not that good. French bread as well, which is about as close as it comes to buying sourdough here.
P.s. Mushrooms are disgusting. Yuk! Husband loves them though, lol.
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December 18th, 2008 | #32 |
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Why don't you simply freeze the bread which you can't readily consume?
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December 18th, 2008 | #33 |
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Bread that has been defrosted from the freezer tastes off to me. Tastes a bit gross. My grandma does that as well, and puts it in the fridge. Bread from the fridge is okay but freezer just tastes odd.
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December 18th, 2008 | #34 |
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April,
You should grow your own wheat out there. It grows really well in Montana because it's dry. Doesn't grow so well here. There's a book called "One Straw Revolution" by Masanobu Fukuoka, and he says he gets 1300 pounds of wheat from just a quarter acre. He says small scale wheat cultivation is definitely worth it if your climate is dry enough for it. If I grew wheat here in New England I'd get ergot poisoning and start burning witches. Too much moisture here, I grow corn instead. You'd probably want to get a wheel cultivator. Wheat only needs to be shallowly cultivated. |
December 18th, 2008 | #35 |
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December 18th, 2008 | #36 |
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December 18th, 2008 | #37 |
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Yep. Fukuoka is a Japanese nationalist-racialist, as well as a Buddhist. It's a very nice book. He rails against commercial farming, foreign ideas, importing foreign food. He has a lot of healthy and correctly directed anger. If you know how to read carefully, you can see he'd have supported Imperial Japan. He says it peripherally but quite clearly. It's also a spiritual book (Taoist) as much a book on farming.
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December 18th, 2008 | #38 | |
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December 19th, 2008 | #39 |
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I make about 4 small loaves or 3 larger loaves from the recipe. I give one or two to friends and neighbors sometimes but usually I just wrap them in plastic and they are eaten by the kids and their friends before they get moldy or hard. An advantage to having hungry teens around.
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December 19th, 2008 | #40 | |
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