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Marc49

Bread Machine Question

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Marc, I use my whip for whipping eggs but never for breads. As a baker I find that unusual for bread. It will change the texture and structure of the product. I use my dough hook frequently for very stiff batters (i.e. the pizza crust I like best that you can actually KNEAD!).

Sylvia, I think I will avoid soy next. It would be worth it to decrease my pain even by 25%!

I found that strange myself, and I'm not even a baker! Guess I will make my choice tomorrow as to following things exactly or not. Just finished running my mixer on different speeds for about 20 minutes to eliminate motor smells, and I hand washed the bowl and attachments.

Does that pizza crust recipe you have use soy?

If not I would love to have that also when you find the time. I hate to bug you folks so much, but I need a lot of help right now! LOL

Pizza is one of my weaknesses and I hate paying $6.50 US for a 12" crust. At least I can say they are fairly good though.

You folks are the absolute best, and I'm so glad I found this board.

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Marc,

you have two directions how to make Pamela's bread. One is for bread machine and another for oven method where you need to let your dough rise. Check the directions one more time.

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Marc,

you have two directions how to make Pamela's bread. One is for bread machine and another for oven method where you need to let your dough rise. Check the directions one more time.

This.

I use that mix but i use the bread machine directions and it defenently has time to rise.

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Is this the recipe, Marc? Pamela's Amazing Bread It looks like the dough should rise for an hour before baking.

Yes,.....I read it again. I guess I missed the part where it says to let it 'rest' for an hour! LOL

You can see where it says to use the whisk attachment.

I figure a whisk is the same as a whip,.....right? :)

I'm going to try and make it late afternoon if I get enough of my chores done.

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Yes,.....I read it again. I guess I missed the part where it says to let it 'rest' for an hour! LOL

You can see where it says to use the whisk attachment.

I figure a whisk is the same as a whip,.....right? :)

I'm going to try and make it late afternoon if I get enough of my chores done.

Yes, I saw that. Since you only got 3 attachments, the whisk/whip would have to be the same thing.

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Yes,.....I read it again. I guess I missed the part where it says to let it 'rest' for an hour! LOL

You can see where it says to use the whisk attachment.

I figure a whisk is the same as a whip,.....right? :)

I'm going to try and make it late afternoon if I get enough of my chores done.

I don't know what you need to do, but I will tell you what I did. I tried to mix everything with a hook at first. I didn't want to break my mixer (I don't have heavy duty stand mixer yet. It will come on Monday), but it wasn't possible to mix everything properly. I changed attachment to middle one. It looked like regular hand mixer. Everything got finally mixed and the bread came out perfect. I didn't liked the taste much, but the size and consistence was ok. As I sad, everybody must find their own "miracle" bread.

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I'm still considering using olive oil, and putting some basil and oregano in it.

Do you folks think that would ruin it? LOL

I guess I should just follow the directions for my first try though! :)

Guess I'll use the whisk, and see what happens.

Good thing is I live out in the 'boons' per se, and I left part of my acreage wooded. I have all kinds of wildlife out here, from foxes, wild turkey, racoons, and even a bobcat.

If nothing else they will eat it! :lol:

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I'm still considering using olive oil, and putting some basil and oregano in it.

Do you folks think that would ruin it? LOL

I guess I should just follow the directions for my first try though! :)

Guess I'll use the whisk, and see what happens.

Good thing is I live out in the 'boons' per se, and I left part of my acreage wooded. I have all kinds of wildlife out here, from foxes, wild turkey, racoons, and even a bobcat.

If nothing else they will eat it! :lol:

It probably wouldn't ruin it but I really do try a recipe as written the first time around. And then I diddle around with it...again and again and again. LOL

If you find the whisk doesn't work well, you could always change over to the flat paddle attachment.

I have a feeling it will be very edible...now the key is whether you like the taste of the flours/starches in the mix.

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I'm still considering using olive oil, and putting some basil and oregano in it.

Do you folks think that would ruin it? LOL

I guess I should just follow the directions for my first try though! :)

Guess I'll use the whisk, and see what happens.

Good thing is I live out in the 'boons' per se, and I left part of my acreage wooded. I have all kinds of wildlife out here, from foxes, wild turkey, racoons, and even a bobcat.

If nothing else they will eat it! :lol:

I think it would be ok, but don't put onion powder in bread. I made the second loaf like that and the bread had awful taste.

If you will make just regular bread and you wouldn't like it much, you can make yourself French toast or cake that I will post today. It's very good and I had been making it for 5 years now. I'm gluten free just little over 1 year. I posted this recipy 3 years ago on different, gluten eating, forum. I will give you link later.

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It probably wouldn't ruin it but I really do try a recipe as written the first time around. And then I diddle around with it...again and again and again. LOL

If you find the whisk doesn't work well, you could always change over to the flat paddle attachment.

I have a feeling it will be very edible...now the key is whether you like the taste of the flours/starches in the mix.

That was the reason I considered the olive oil and Italian seasonings.

Being as I am not a baker yet,.....I better stick with the base recipe for now.

Sylvia, I know you like olive oil, so my question is have you ever used it in baking at all, or is it not suited somehow?

Personally I love the taste of olive oil, and generally use it with some balsamic vinegar on my salads. I cook with it a LOT! :D

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Pizza is one of my weaknesses and I hate paying $6.50 US for a 12" crust. At least I can say they are fairly good though.

You folks are the absolute best, and I'm so glad I found this board.

For those pizza lovers out there, you may want to consider using a Presto Pizzazz maker....it cooks both the top and bottom of the pizza at the same time. I cooked a gluten free pizza on it a few months ago, and it came out perfectly....much better than the ones I was using my oven for. It's a bit pricey at $39, but if mine ever stops working, I won't hesitate to purchase another one. I used a Kinnikinnick pizza crust and because it was small, I only set the timer for 15 minutes and kept an eye on it. A full sized (12")pizza crust would require more than 15 minutes.

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For those pizza lovers out there, you may want to consider using a Presto Pizzazz maker....it cooks both the top and bottom of the pizza at the same time. I cooked a gluten free pizza on it a few months ago, and it came out perfectly....much better than the ones I was using my oven for. It's a bit pricey at $39, but if mine ever stops working, I won't hesitate to purchase another one. I used a Kinnikinnick pizza crust and because it was small, I only set the timer for 15 minutes and kept an eye on it. A full sized (12")pizza crust would require more than 15 minutes.

I'm sure others might be interested, but that isn't my issue. I'm just trying to find a good recipe that I can make myself.

I have been using the 12" crusts from Venice Bakery, and they are the best I have tried to date.

I prebake the crust at 450 for 5 minutes after brushing it with olive oil. Then I put on my sauce and toppings and put it back in for another 10 minutes.

Usually I will turn on the broiler for the last few minutes, or switch my oven to convection bake.

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That was the reason I considered the olive oil and Italian seasonings.

Being as I am not a baker yet,.....I better stick with the base recipe for now.

Sylvia, I know you like olive oil, so my question is have you ever used it in baking at all, or is it not suited somehow?

Personally I love the taste of olive oil, and generally use it with some balsamic vinegar on my salads. I cook with it a LOT! :D

I'm in the process of baking a loaf of Jules Shepard's bread right now and it calls for 3 Tbsp. EVOO. The pizza crust I'm going to make later today also calls for EVOO. Have made the bread a number of times and that is one recipe I diddle around with a lot...having a bit of trouble with it. It's Beer Bread and I doubt I could find the gluten-free beer she suggests around here (thanks to the PA Liquor Control Board, which controls all alcohol) :ph34r: )

The pizza crust always turns out. :D It is my go-to recipe and there's no way it costs $6.50 for a crust, even buying her expensive flour, which I always buy when it's on sale.

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That was the reason I considered the olive oil and Italian seasonings.

Being as I am not a baker yet,.....I better stick with the base recipe for now.

Sylvia, I know you like olive oil, so my question is have you ever used it in baking at all, or is it not suited somehow?

Personally I love the taste of olive oil, and generally use it with some balsamic vinegar on my salads. I cook with it a LOT! :D

Chiming in here really late here, but I have experience with attempting to bake with olive oil and I just wanted to say that even light olive oil is often too heavy when you are trying to bake and you will end up with something that is extremely dense. My last attempt was so dense that it was had a gummy feeling to it. It is the one thing I haven't been able to use olive oil for and I use it at least once daily. Good luck!

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I'm in the process of baking a loaf of Jules Shepard's bread right now and it calls for 3 Tbsp. EVOO. The pizza crust I'm going to make later today also calls for EVOO. Have made the bread a number of times and that is one recipe I diddle around with a lot...having a bit of trouble with it. It's Beer Bread and I doubt I could find the gluten-free beer she suggests around here (thanks to the PA Liquor Control Board, which controls all alcohol) :ph34r: )

The pizza crust always turns out. :D It is my go-to recipe and there's no way it costs $6.50 for a crust, even buying her expensive flour, which I always buy when it's on sale.

And surely you are going to give me that pizza crust recipe, or a link,.....right Sylvia? :lol:

I don't have issues with beer in Florida, but I also have never seen any gluten-free beer around here. That was another thing I had to give up! :angry:

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And surely you are going to give me that pizza crust recipe, or a link,.....right Sylvia? :lol:

I don't have issues with beer in Florida, but I also have never seen any gluten-free beer around here. That was another thing I had to give up! :angry:

If you insist....:lol:http://blog.julesglu.../2011/02/pizza/ Cute video, too. While I do have her flour, here's a recipe for her Nearly Normal Flour, which I think her flour is based on. I got a special introductory offer when I signed up to get updates from her blog. So I got hooked and find it's so easy not to mix my own flour as I always did in the past. I also have her cookbook Free For All Cooking, which I like a lot. I really don't use cookbooks a lot other than for baking.

I've never been a beer drinker as I prefer white wine, specifically Chardonnay. So I wouldn't even know where to look to find gluten-free beer. My daughter in Denver can buy gluten-free beer but doesn't care for it all that much so drinks gluten-free hard cider instead (or wine).

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If you insist....:lol:http://blog.julesglu.../2011/02/pizza/ Cute video, too. While I do have her flour, here's a recipe for her Nearly Normal Flour, which I think her flour is based on. I got a special introductory offer when I signed up to get updates from her blog. So I got hooked and find it's so easy not to mix my own flour as I always did in the past. I also have her cookbook Free For All Cooking, which I like a lot. I really don't use cookbooks a lot other than for baking.

I've never been a beer drinker as I prefer white white, specifically Chardonnay. So I wouldn't even know where to look to find gluten-free beer. My daughter in Denver can buy gluten-free beer but doesn't care for it all that much so drinks gluten-free hard cider instead (or wine).

Thank you very much!

I already have one of the pizza pans she mentions with all the holes in the bottom,.....also have several stones. Guess you can tell I like pizza! :lol:

Actually come fall here and I do my 'challenge' per se,.......I am going to get a pie from my old place about three times a week!

I drink a glass of wine myself from time to time, but I was always more of a beer lover.

I like Chardonnay once in awhile, and also a decent Cabernet Sauvignon with a nice rare steak from the grill.

I'm making myself very hungry at this point, and not getting too much done work-wise, so I believe I will sign off for now. :)

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I just want to report:

1. I made Sorghum Rosemary French bread yesterday. It came out totally different like on picture. The color of the bread was light brown, not dark at all. I pulled the bread from oven and after 15 minute cut one slice from side. Hm.. to me it was like it wasn't done and consistence of it wasn't the same neither. I put it back for another 20 minutes. The top was hard, it got darker - very little, but the middle part was same.

2. I made another bread, but no majnor success. I mixed 17 things and baked it for 2 hours and 10 minute. The crust is hard like toast, the inside soft, very soft, the taste is ok, and the smell is perfect - like a real bread from bakery.

My bread is always better after two days when the crust will get the dough got softer and the inside dryer- opposite of other breads.

I posted the other day that I have Sunbeam stand mixer. Wrong!!! I had the mixer. Last weekend I was baking bread and the dough got inside where paddles are. I thought that I cleaned everything, but I was wrong. I left something and now the mixer is not working. The dough glue everything inside. :lol::rolleyes::lol:

Just on time. ;) I will get my new heavy duty professional mixer today. :) :)

I just spoke with my husband. He took my bread to work and ate 1 slice. I asked him how was it and he answered: I need to look for some older lady and borrow her dentures to finish this bread. I asked him again if is any good. He told me that it's perfect, very good.....for fishing. :lol: :lol:

It will be good two days from now. Haha..

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I just got my new mixer. It's heavy, big, but nice. I will try to bake something tomorrow.

Thank you Sylvia for rebate form.

You're welcome. So hopefully you can leave the mixer out all the time. Those things are really heavy. What are you going to bake tomorrow?

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Well I finally got around to making it last evening.

Everything went pretty much like expected, and it smelled good while baking.

Came out of the pan looking good, and after cooling I sliced it.

Last night I had my first sandwich in a long time that wasn't on heated bread per se.

Overall it was OK, but I have to say I'm not crazy about the taste. Probably not even the fault of the mix, as I rarely ever ate white bread anyway. I used Jewish Rye the majority of the time, followed by whole wheat and then a marbled pumpernickel that you get from the Publix bakery.

Anyway,......I guess for a simple mix it's OK overall, although it seems to be 'stiffening' up a bit today.

I'm going to bag it with about 4 slices per bag and freeze it which I think Sylvia also does.

I'm certain after today it will be back to the same as before,......grilling, toasting, or nuking it.

I will say that it's better than Udi's IMHO anyway.

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Well I finally got around to making it last evening.

Everything went pretty much like expected, and it smelled good while baking.

Came out of the pan looking good, and after cooling I sliced it.

Last night I had my first sandwich in a long time that wasn't on heated bread per se.

Overall it was OK, but I have to say I'm not crazy about the taste. Probably not even the fault of the mix, as I rarely ever ate white bread anyway. I used Jewish Rye the majority of the time, followed by whole wheat and then a marbled pumpernickel that you get from the Publix bakery.

Anyway,......I guess for a simple mix it's OK overall, although it seems to be 'stiffening' up a bit today.

I'm going to bag it with about 4 slices per bag and freeze it which I think Sylvia also does.

I'm certain after today it will be back to the same as before,......grilling, toasting, or nuking it.

I will say that it's better than Udi's IMHO anyway.

Glad you made it!!! Hopefully your mixer worked well?

I wonder if the taste has to do with the sorghum and millet flours used...they're tastes I wasn't accustomed to before going gluten-free. Not sure I'm still real fond of them either although I do have both flours on hand. I find that bread is always best the first day but then I can't comment on Pamela's since I've never bought that mix.

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Glad you made it!!! Hopefully your mixer worked well?

I wonder if the taste has to do with the sorghum and millet flours used...they're tastes I wasn't accustomed to before going gluten-free. Not sure I'm still real fond of them either although I do have both flours on hand. I find that bread is always best the first day but then I can't comment on Pamela's since I've never bought that mix.

Yes Sylvia,...the mixer had no issues at all. I'm glad I bought this instead of a bread machine. Clean up was easy, and no 'paddle' holes in the bread. Believe it or not the whisk did the job just fine, but I may try the paddle next time.

I didn't even pay attention to what flours were in the mix, but what you said might have caused the same impression with me. The only bread that I have had since the first of the year has been Udi's frozen mini slices!

I don't know why I hate that bread so much when others seem to like it, but I do.

The only thing I could stand to use it for was a grilled cheese/patty melt, or the like.

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