tag:blogger.com,1999:blog-7681171754856549448.post7415477924381238165..comments2023-05-09T02:01:11.718-06:00Comments on Food For Thought: The new and improved perfect wheat sandwich breadUnknownnoreply@blogger.comBlogger6125tag:blogger.com,1999:blog-7681171754856549448.post-47591148011609993672020-11-27T21:13:15.541-07:002020-11-27T21:13:15.541-07:00We have been using Mr Benjamin financial team to h...We have been using Mr Benjamin financial team to help secure our first acreage block. We are happy with the professionalism In Financial Services Mr Benjamin and his loan company brings to the table with the loan rate of 2% interest rate that we use to get our loan from Mr Benjamin we are also doing a separate construction loan with them. Everything has been a breeze with the team behind Mr Benjamin which is 100% of the way, and no question is too silly to ask. Would recommend this Loan officer to anyone looking for a loan at the low rate of 2% RIO!! Email Mr Benjamin and his team today for any kind of loan 247officedept@gmail.com Whats-App Number +1-989-394-3740Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7681171754856549448.post-16008170081773240372016-04-16T21:08:27.755-06:002016-04-16T21:08:27.755-06:00If you don't have buttermilk use the old fashi...If you don't have buttermilk use the old fashioned cheat 1Tbl vinegar to 1cup milk and let it curdle on the counter while your yeast rises. Whole milk works best, but it still works with non-fat milk (room temp) and melted (snd cooled to room temp) butter. What you're trying to achieve is curdled butter fat. * Thank you, Alton Brown! Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7681171754856549448.post-53231245785912651712016-04-16T21:00:32.098-06:002016-04-16T21:00:32.098-06:00Two easy tricks- to cut down on your raise time, a...Two easy tricks- to cut down on your raise time, add 1 egg (room temp) and 1 Tablespoon gluetin to the yeast after your yeast has dissolved and risen. Also, for that yummy soft crust; immediately after your bread comes out of the oven, rub it down really well with butter, then wrap the loave(s) in a dish towel(s) being sure to cover it completely. The bread continues to cook as it cools down and the towels trap in the moisture. As for the butter,it keeps the crust softer for a few days. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7681171754856549448.post-43460384236375463952014-03-31T15:12:31.045-06:002014-03-31T15:12:31.045-06:00I use the dough hook the whole time, Harriet. Alt...I use the dough hook the whole time, Harriet. Alternatively, my mom developed a technique for people who don't have a stand mixer when she was on a church mission recently and away from her usual kitchen tools. She used a hand mixer with about 1/2-3/4 of the flour in the dough, a thick batter, and beat that for 8 minutes, then stirred in the remaining flour with a spatula and kneaded a few more turns by hand. The time is necessary to allow the gluten strands to form, which is what gives the loaves their structure.<br />Nurse Heidihttps://www.blogger.com/profile/05701919857269926765noreply@blogger.comtag:blogger.com,1999:blog-7681171754856549448.post-68221457255511330042014-03-31T11:36:54.818-06:002014-03-31T11:36:54.818-06:00Heidi, at what point (if at all) do you use a doug...Heidi, at what point (if at all) do you use a dough hook? Harriet Bowdenhttps://www.blogger.com/profile/15898427420624472515noreply@blogger.comtag:blogger.com,1999:blog-7681171754856549448.post-67780226918434906362013-06-27T21:34:26.945-06:002013-06-27T21:34:26.945-06:00I've been pretty consistently making my own br...I've been pretty consistently making my own bread this year, but I have yet to get a recipe that works well for sandwiches. I'm eager to give this one a go.Sherryhttps://www.blogger.com/profile/00248348740599788697noreply@blogger.com