Subj : Re: Apricot-Almond Bread
To : Ben Collver
From : Dave Drum
Date : Thu Dec 07 2023 05:31:00
-=> Ben Collver wrote to Ruth Haffly <=-
RH> Probably because it was a "one off" baking. I've really slacked off on
RH> making bread in the last few years--used to do it all the time, at one
RH> point, 8 loaves at a time (extras went into the freezer). It was easier
RH> to do it in quantity like that when our girls were small.
BC> Wow, 8 loaves is a lot to cook at once! Did you fit 8 loaf pans into
BC> the oven all at once? Mom used to make home-made bread and with our
BC> large family we could easily finish 4 loaves within a week.
8 standard loaf pans is a breeze in a full sized oven. Heck if you plan it
right you could likely get them all on one rack. Although I can't speak for
how the baking would go. My mind tells me crowding it all on one rack or
level would inhibit it from baking properly.
If I'm making the bread just for myself I will let the bread machine do
the whole Megilla. If I'm making it to give away or serve to guests then
I'll do the dough cycle in the ABM and finish in loaf pans - or in the
case of specialty breads, sheet pans.
At 81 I've little left to prove and no one I need to impress. So it's
all about convenience. Bv)=
Here's one I've posted before - when I first made this the beefsteak
tomatoes were ripe and ready for picking so my housemate and I made up
sandwiches with freshly sliced bread right from the bread machine (I
got fancy later) slathered with butter and beefsteak tomato slabs cut
1/4" or more thick. Hawg Heaven!
1 c Warm water; 125ºF/52ºC
2 tb Olive oil
3 c Unbleached flour
2 ts Sugar
1/2 ts Salt
1 ts Italian seasoning mix
1/4 ts Garlic granules
1 Packet cheese mix from a box
- of generic Mac & Cheese.
1 pk Active dry yeast
Cornmeal
1 Egg white; beaten
Place ingredients except cornmeal & egg white in bread
machine pan according to manufacturer's directions.
Process on dough setting.
Sprinkle ungreased cookie sheet with cornmeal. At end
of dough cycle, remove dough from machine; place on a
lightly floured surface. Punch down dough (If dough
is sticky, knead in additional flour before shaping).
Shape dough into baguette-shaped loaf about 12" long.
Place loaf on cornmeal-coated sheet. Cover; let rise
in warm place, 80-85ºF/27-29ºC, for 20-25 minutes or
until light and doubled in size.
Heat oven to 375ºF/190ºC. With a sharp knife, make
one deep lengthwise slash in top of loaf. Brush loaf
with egg white.
Bake for 25-35 minutes or until loaf sounds hollow
when lightly tapped.
Makes one 12 slice loaf.
NOTE: You can also let the bread machine do the baking
for you - but the loaf won't look "rustic". It will, of
course, taste just as good. - UDD
Uncle Dirty Dave's Kitchen
MMMMM
... Love is a matter of chemistry; sex is a matter of physics.
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