Wheat Wrote WHAT?!Whatever Is On My Mind – Links for things I use: InMySmall Kitchen to EnjoyTheMaking |
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Note: Sample Loaves were egg-washed to enhance appearance
TIPLET: Question: My machine shows size choices of 500g i 750g i 1000g
how do I know which size to choose fro recipes choices of 1 lb, 1.5 lb, and 2 lb.
RULE OF THUMB:
keep in mind that the amount of flour that best suits a particular size is a range,
Use the machine size selection closest tot he amount suggested in your recipe of choice.
I.E. 750 grams is approximately 1.65 lbs.
Recommended Bread Making References
No Fuss Bread Machine Cook Book. The
Anderson, Michelle
(Paperback copyright 2016)
See page 227 for conversion start points
https://amzn.to/4pGp8uk
–
Bread Lover’s Bread Machine Cookbook, The
Hensperger, Beth (Paperback copyright 2000)
See page 18 for conversion start points
https://amzn.to/3NOfys7
Ultimate Bread Machine Cookbook for Beginners, The
Brooks, Stewart (Kindle copyright 2004)
https://amzn.to/3NNnIAZ
Convert not necessary – All recipes contain Imperial & Metric
WIP –
The Image Below
SHOULD NOT BE USED FOR DELAYED START
I don’t do Delayed Start –
Use at your own risk
but it “works for me
Order to “Load Pan”
First In = Bottom of Pan
1. Liquids
2. oils
3. (Yeast controls) Salt, Sugar
4. Flours
5. Vital Wheat Glutne
6. Yeast/Leaveners (Baking Powder,
NOTES: Sourdough.
IF you are using “wet” sourdough,
Sub 1 cup of Sourdough
for 1 cup of flour
AND REDUCE other Liquid (Milk/Water/Juice)
by 25 %
BE SURE TO MONITOR HYDRATION during 1st 10 minutes of starting machine.
7: Additives. Read Recipe instructions a time or three until you are sure what it is asking you to do. USUALLY the Additives beep is After the first Rise/Ferment and just as the second Stir occurs.
NOTE: I also have chosen NOT to use the automatic thing for additives.
I am fussy and it seems that EITHER it fails, OR, it dumps the ingredients, but as “ugly clup” so my preferences is to be hands on and roll in the additives after removing the paddle – time chart math may be required.
Misc to be explained, how to “time” when you need to come back to the kitchen to add things.
Butter Tarts: This Gooey Dessert Has Captured the Heart of Canadians
Butter tarts have an all-butter crust and a satisfyingly gooey filling of brown sugar, butter, and eggs, and are beloved by Canadians everywhere. By Molly Allen Serious Eats Updated September 18, 2024
Notes: An excellent choice for Holiday Dessert or Sunday Snacks. Butter Tarts freeze well and so can be made ahead and then just defrosted “on the day”
Variation: Dust the crust with Pecan Flour before filling and add chopped Pecans to the filling.
https://www.seriouseats.com/butter-tart-recipe-8711439
Ingredients:
pie crust your own or store bought
white vinegar
unsalted butter
dark brown sugar
large eggs
vanilla extract
kosher salt
Variation:
Pecan Flour
Chopped Pecan Pieces
“Chef John’s American Goulash was invented to stretch a small amount of beef into enough food for a not-so-small family..”
Small Family? Steps 1 & 2, divide into meal size for your family & freeze up to 2 months. .
By John Mitzewich
Allrecipes Updated on November 25, 2023
Instead of
Soy Sauce: 1.5 TBL Maggi’s Seasoning + 1 TBL Olde Thompson Umani Blend.
Chicken Broth: Beef Broth.
Cheddar Cheese: 1 Cup Sour Cream (Step 5)
Other Changes
Only ONE Teaspoon Kosher Salt
https://www.allrecipes.com/recipe/275489/chef-johns-american-goulash
Ingredients List: Amazon are affilates – Atlantic Spice is not.
(respecting copyright mean referring to full recipe on All Recipes)
Links are for the brands I prefer.
olive oil
ground beef
onion, diced
garlic, minced
bay leaves
paprika
Italian seasoning
kosher salt
ground black pepper
cayenne pepper
chicken broth
marinara sauce
diced tomatoes
water
soy sauce
Sub Maggie’s check locally for better pricing)
plus Olde Thompson Umani Blend
elbow macaroni
Italian parsley fresh
Cheddar cheese (or Sour Cream)