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Post by Marcia on Aug 23, 2002 14:29:55 GMT -6
 Hello. I'm Marcia the new moderator of this board. If you have any questions that you need help with in this subject of breads, please feel free to ask here. Again, thank you for your time and interest.
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Post by NancyRogers on Aug 23, 2002 19:10:24 GMT -6
Glad you are going to help. You have such good recipes. I am looking forward to you being here.
I have a question. Can one make their bread in a bread machine and then take it out and bake it in a loaf pan. I don't like the shape of a bread machine.
Nancy
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Post by Marcia on Aug 23, 2002 20:37:09 GMT -6
Well hello there Nancy. Thank you for stopping in our Breads board. The answer to your question about using the dough from a bread maker to a loaf pan is,,,,, Yes you sure can,,,, you need to make the dough only according to the directions. I always take it out and let it rise in my stoneware loaf pans before I bake it. That way it takes the shape of the loaf pan and not the bread maker. If I can be of anymore help, please feel free to ask.
Again, thank you for your question and interest.
Marcia (aka, blkleather_myst)
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Post by carnation037 on Nov 25, 2002 20:33:53 GMT -6
I was thinking about baking some sweet breads in 1 pound coffee cans and then wrapping in plastic wrap with bows on for Christmas gifts. I have heard that it turns out cool looking. Plus there are different colored plastic wraps out these days.
The thing is, I have no idea how to go about it.
I know you would have to grease the inside of the can well. But how far do you fill it, how long would you bake it, what temperature, do you set it on a baking sheet first. And once it is baked, is it hard to get it out of the can?
If anyone has had any experience with this, I would appreciate your help.
Thank you in advance.
Linda
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Post by cuteascountry_Shortcake on Nov 29, 2002 21:01:28 GMT -6
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Post by Chris in NM on Jan 29, 2003 7:33:54 GMT -6
Hi April, Hopefully Marcia will come up with the specific recipe! However, in the meantime - check out Pillsbury web site, Betty Crocker web site, Stonewall Kitchen web site, etc. Recipe Source web site is a good one too! I know you will find what your Pastor's wife is looking for. Oh - AllRecipes and Recipelink web sites also can help you! Good luck!!!!!!!  Chris |
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Post by Chris in NM on Jan 29, 2003 17:59:40 GMT -6
You are very welcome, April! Good luck! Let us know if/when you find the recipe!   |
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Post by Chris in NM on Jan 30, 2003 17:27:23 GMT -6
Hi April, Isn't this what you are looking for? Chris At least it sure sounds like it! Butter Crescents from AllRecipes.com Melt in your mouth crescent rolls! This recipe takes a little time but is well worth the wait. Prep Time: approx. 30 Minutes. Cook Time: approx. 15 Minutes. Ready in: approx. 2 Hours 15 Minutes. Makes 1 dozen rolls (12 servings). Printed from Allrecipes, Submitted by Rita Fay 1/2 cup milk 1/2 cup butter, softened 1/3 cup white sugar 1/2 teaspoon salt 1 (.25 ounce) package active dry yeast 1/2 cup warm water (110 degrees F/45 degrees C) 1 egg 3 1/2 cups all-purpose flour 1 egg, beaten Warm the milk in a small saucepan until bubbles form at the edges; remove from heat. Mix in the butter, sugar, and salt. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine milk and yeast mixtures. Stir in 1 egg. Beat in flour 1 cup at a time until dough pulls together. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Cover, and let rest 10 minutes. Using a floured rolling pin, roll each dough half into a 12 inch circle. Cut each circle into 6 wedges. Roll each wedge up towards the point. Bend ends inward to form crescents, and place point side down on lightly greased baking sheets. Cover, and let rise until doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). 5 Brush rolls with beaten egg, and bake for 12 to 15 minutes in the preheated oven, or until golden brown. ALL RIGHTS RESERVED Copyright © 2003 www.allrecipes.com |
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Post by Chris in NM on Jan 30, 2003 17:33:20 GMT -6
Or this one? I think this one is closer to what you want. It's more like the pull-apart flaky one that you might be describing. Chris Instant Yeast Rolls When you're looking for quick and easy dinner rolls that will go with any dish, this recipe is for you! The melted butter adds a special touch. Prep Time: approx. 15 Minutes. Cook Time: approx. 15 Minutes. Ready in: approx. 30 Minutes. Makes 1 dozen (12 servings). Printed from Allrecipes, Submitted by Mary Jo 1 (.25 ounce) package active dry yeast 1/4 cup warm water (110 degrees F/45 degrees C) 1/4 cup buttermilk 1/4 cup white sugar 1/4 cup vegetable oil 2 cups self-rising flour 1/4 cup butter Directions: 1 Preheat oven to 400 degrees F (200 degrees C). 2 In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. 3 Add the buttermilk, sugar, vegetable oil and flour to the yeast mixture; mix well. Roll dough out 1/2 inch thick and cut into circles with a biscuit cutter. Place a tablespoon of butter on top of each biscuit and fold biscuits in half. Place rolls on lightly greased baking sheets. 4 Bake in preheated oven for 10 to 15 minutes, until golden brown. ALL RIGHTS RESERVED Copyright © 2003 www.allrecipes.com |
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Post by Chris in NM on Jan 30, 2003 18:08:43 GMT -6
You are "beary" welcome, April! Hope this one is THE one!
Chris
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Post by Chris in NM on Jan 31, 2003 7:14:24 GMT -6
Hi April!
Don't forget to let us know if the 2nd one is indeed the recipe your pastor's wife needed!
Chris
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Post by annrado on Feb 12, 2003 11:38:36 GMT -6
You are "beary" welcome, April! Hope this one is THE one! Chris |
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Post by Chris in NM on Feb 12, 2003 17:07:19 GMT -6
Hi annrado,
What did you want to ask? All I got was a copy of the message I sent April. YOu can send me a private message through our instant messaging on the Board!
Chris in NM
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Post by tangerine2 on Jun 7, 2003 23:54:55 GMT -6
Greetings from St. Louis
Some time ago we had a Mexican rest. here called El Torito. They had the best french toast. It was probably deep fried and had some kind of crunchy coating on it, maybe cornflakes. Does anyone know of a similar recipie? Thanks for any help.
[tangerine2@earthlink.net]
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Post by Chris in NM on Jun 12, 2003 12:06:53 GMT -6
Hi Tangerine2, I believe that I saw what you are looking for on the Kellogg's Cereal web site. They have a recipe section and also have a newsletter. Below is the link to the site: www.kelloggs.com/recipes/Good luck!!!! Chris |
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Hello. I'm Marcia the new moderator of this board. If you have any questions that you need help with in this subject of breads, please feel free to ask here. Again, thank you for your time and interest. 
