01 Dec 08
Originally posted by ChronicLeakySounds great but I have never seen these in the UK.
Can we expand this thread to other ground-up nut products? They tend to fall into the rare treat category for me (because they're priced more like narcotics than food), but I enjoy also almond butter and sunflower seed butter. Anyone know of any others?
02 Dec 08
Originally posted by ChronicLeakyI get Roasted Soybean Butter regularly. In fact, I get this instead of peanut butter. 30% less fat and 40% less saturated fat.
Can we expand this thread to other ground-up nut products? They tend to fall into the rare treat category for me (because they're priced more like narcotics than food), but I enjoy also almond butter and sunflower seed butter. Anyone know of any others?
02 Dec 08
1 edit
Originally posted by ChronicLeakyHave you found your bread recipe yet?
Has Trader Joe's made it to Canada yet?
Cashew butter is also awesome. If I can find it on my hard drive, I shall post my bread recipe, which also doubles as a hangover cure.
Are you even looking? I'm waiting...
02 Dec 08
Originally posted by MimorI looked and did not find. Basically:
Have you found your bread recipe yet?
Are you even looking? I'm waiting...
Begin with a large pot and a small bowl. The size of the pot determines how much of the various ingredients you use. It's a very imprecise recipe. I'm not forgetting specific measurements; they never existed.
Into the small bowl, put two of those little packages of yeast, perhaps 1/4 cup of honey (or molasses if that's your speed) and enough slightly warm water so that you can stir it gently into something that is thicker than milk but not a paste.
Make, by the method of your choice, a bowl of oatmeal. This is a paste. Let it cool so that it will not kill the yeast, and combine it in the pot with the sweet, sweet yeasty non-paste. Begin adding flour and water a little bit at a time so as to maintain a consistency that looks doughy. I've used lots of different kinds of flour for this.
As you are adding flour and water, also add the things that will make it interesting. I'm a fan of dried fruits and often use raisins or chopped up dates. Use nuts if you like, or seeds, or like maybe bacon bits if they push your salivary buttons.
When it's all mixed, and the pot is about half full (it's a LARGE pot), put a wet tea towel over it and let it rise like Lazarus.
It's risen! Take the tea towel off; if it's stuck to the dough, next time use a little less water. Dump the loaf out onto a counter, coat it with a little flour, and punch the air out. Knead it like it's the sore shoulders of the person who just pulled your whole family from a burning car or something. Then make it into a nice ball, put it back in the pot, replace the tea towel.
Let it rise like Jesus. When it's not quite done, but like pushing the big rock away from the door to the tomb, preheat your oven. This is controversial. With gas ovens, I go to Gas Mark 7, I think. It's more touch and go in electric ones; 400 Fahrenheit seems good. When it's risen, put the oily substance of your choice on a baking sheet, put the loaf on top, and put it in the oven.
Watch it carefully. There is no telling how long it will take, but 45 minutes is a good minimum and I've had some take far longer. I like to aim for a very hard crust and a dense, spongy interior (low time, high heat is good for this, but experiment!).
Take it out. Let it cool. Feed the hungry.
This recipe is not much help, but the advantage is that it's very flexible. Experiment! I've fed small drunken armies with a loaf; I once made a fish-shaped loaf for Starrman. The possibilities are limitless. You are human, making bread is pretty much the essential human activity. Intuit; you can do it.
02 Dec 08
Originally posted by ChronicLeakyThis? Awesome. Thank you.
I looked and did not find. Basically:
Begin with a large pot and a small bowl. The size of the pot determines how much of the various ingredients you use. It's a very imprecise recipe. I'm not forgetting specific measurements; they never existed.
Into the small bowl, put two of those little packages of yeast, perhaps 1/4 cup of honey (or molas ...[text shortened]... aking bread is pretty much the essential human activity. Intuit; you can do it.
08 Dec 08
Originally posted by ChronicLeakyIt came out great! I put in some dried figs and cranberries. I think next time I'll try a combination of whole wheat and white flour as just whole wheat is a little too heavy. Also, I think a cheddar/onion version will be coming up soon.
If you make it, I want pictures 🙂.
Thanks again for this.
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08 Dec 08
1 edit
Originally posted by Mimorhhhmmm figs
It came out great! I put in some dried figs and cranberries. I think next time I'll try a combination of whole wheat and white flour as just whole wheat is a little too heavy. Also, I think a cheddar/onion version will be coming up soon.
Thanks again for this.
fresh figs cooked in water and sugar until they're starting to cook and then lightly poached in a strongish cider
hhmmmm
08 Dec 08
Originally posted by ChronicLeakyHazelnut butter.
Can we expand this thread to other ground-up nut products? They tend to fall into the rare treat category for me (because they're priced more like narcotics than food), but I enjoy also almond butter and sunflower seed butter. Anyone know of any others?
08 Dec 08
Originally posted by MimorRighteous! I haven't made any in a while, but now I'm inspired to bake this weekend 🙂.
It came out great! I put in some dried figs and cranberries. I think next time I'll try a combination of whole wheat and white flour as just whole wheat is a little too heavy. Also, I think a cheddar/onion version will be coming up soon.
Thanks again for this.