~July 2007 K-1 Filers~

[StillThePrettiest 3]

you know you're welcome any time

*goes to prepare booby-traps and add salt to the sugar*

I cook loads of things from scratch... I hate hate HATE the waste of packaging that goes alone with single-serving things, or prepared meals, or whatever, and I want to have control over what's in the stuff I'm eating

plus, it's fun! these rolls the other day were to die for; I mixed all-purpose flour, and just a tiny bit of wholemeal flour, did the whole yeast thing with warm water and a pinch of sugar, then added the yeast mixture to the flour and added some salt, a tiny bit more sugar, and spoonful of olive oil... left it to rise for about an hour, then made the rolls, and cooked them at about 450F; just before putting them in the oven I added a little curl of butter (real butter ) and a dash of garlic salt and paprika to the tops

they came out all warm and fluffy and UNBELIEVABLY YUMMY

[mox 298]

As I sat here reading your post, I was eating a semi-burnt piece of toast. With margarine. *sigh* (it's hard to *sigh* with dry bits of toast in your mouth...)

[StillThePrettiest 3]

*hug*

come and visit us, and I will make you rolls, and more besides

truly though, it's not difficult! you should have a go yourself

I was always a bit scared of making bread, because of using yeast, and not knowing how it all worked, but it's easy-peasy; I made last week's batch after coming home from work

let me know if you want step by step instructions, and you shall have them

[rae_and_scott 1]

I was always a bit scared of making bread, because of using yeast, and not knowing how it all worked, but it's easy-peasy; I made last week's batch after coming home from work

I'm curious how you learned, b/c I feel the same way. I love going off recipes too but the whole yeast thing... did you follow instructions the first time or wing it? Learn by trial & error?

[mox 298]

*hug*

come and visit us, and I will make you rolls, and more besides

truly though, it's not difficult! you should have a go yourself

I was always a bit scared of making bread, because of using yeast, and not knowing how it all worked, but it's easy-peasy; I made last week's batch after coming home from work

let me know if you want step by step instructions, and you shall have them

After your banana bread recipe (zomg that was *SO* good!!!) I'm gonna give your rolls a try. I think I can do it from your description, but I'll yell if I need help!

[StillThePrettiest 3]

I was always a bit scared of making bread, because of using yeast, and not knowing how it all worked, but it's easy-peasy; I made last week's batch after coming home from work

I'm curious how you learned, b/c I feel the same way. I love going off recipes too but the whole yeast thing... did you follow instructions the first time or wing it? Learn by trial & error?

bit of both... I read through some tips on the internet (of course everyone's ideas were slightly different, but after reading a few some general principles started to come through), and we have this fabulous little book of World Breads, which Dave bought me when I first arrived - I haven't actually made any specialty ones yet, but again there were some general guidelines in the front, which were helpful

and then I just launched in

there were never any errors, as such, but some batches were definitely better than others

so glad you liked the banana bread, moxy!

I hope you like the rolls too... I think my description was a little vague though, specially as to amounts, so here are the details:

1. put one cup of WARM water in a bowl (not too hot, not too cold; I test with my finger and when it's just above lukewarm I go with that )

2. add one little sachet of yeast (or about two teaspoons) to the water; sprinkle in a pinch of white sugar and stir gently

3. leave for about ten minutes, after which time the water should be cloudy and the yeast starting to froth slightly

4. while you're waiting for the yeast mixture to be ready, put two and a half cups of flour in a bowl; all but two generous dessert spoonsful should be all-purpose flour (the two dessert spoonsful should be wholemeal flour); mix in two teaspoons of salt, and two teaspoons of white sugar

5. when yeast mixture is ready, make a shallow well in the top of the dry flour, and pour the water in; mix briefly, then add a tablespoon of olive oil; continue mixing

6. as soon as dough starts to come together, get it out of the bowl with your hands... it will probably be fairly sticky, so sprinkle all-purpose flour on the bench to knead it on; do this as many times as needed (you want the dough to stay fairly wet and a bit sticky, but not be unmanageable... add only a little flour at a time because you don't want the dough to become too firm)

7. when it's reasonably even in consistency, form it into a ball (you don't have to be too exact with this; just a vaguely uniform lump will do ) and put it back in the bowl; cover with a tea towel and leave for at least an hour

8. after an hour, the dough should have risen; get it out of the bowl again and knead it briefly to get rid of most of the air

9. form dough into small balls - this amount should make around eight or nine small dinner-type rolls

10. place in baking dish(es) as required; it's nicer if you make the rolls touch on at least one side, so then you can break them off each other when you're serving them; smells SO good (I use a series of loaf pans, putting three in a row down the middle of each one, but you can do whatever really... I've put them straight onto a non-stick surface with no extra greasing and they've come off with no problems at all; if you're worried about them sticking I recommend cornmeal lightly sprinkled into the pan before putting the dough in; works like a charm )

11. make a shallow indent in the top of each roll (just press your thumb in lightly, or press with the back of a spoon) and place a shaving of butter in each indentation; shake some seasoning over each roll (I use garlic salt and paprika, but use what you like!)

12. cook for around 10 - 15 min at 450F (this is the real trial and error part, I find; all ovens are different... I have a gas oven, and find if the oven is pre-warmed, and I put the rolls in a lower shelf, they take around 10 min at this temp, but you might need shorter or longer... basically they should just be starting to brown when you take them out. Too short and they'll be doughy in the middle; too long and they'll be a little crisp... but too long is better than too short I think!)

eat with great relish and enjoyment, and make sure EVERYONE at the table knows you made them yourself!!

[English Muffin 59]

I must have missed the banana bread recipe, can you post that one as well please? Pretty, pretty please?

[StillThePrettiest 3]

sure

Ingredients:

1 cup white sugar

½ cup of brown sugar

½ cup of butter

2 eggs

1 cup sour cream

4 very ripe bananas, mashed

1 teaspoon vanilla

1 tablespoon maple syrup

1 teaspoon cinnamon

1 teaspoon nutmeg

¼ teaspoon salt

1 ½ teaspoons baking powder

1 ½ cups plain flour

¾ cup wholemeal flour

½ cup chopped walnuts

½ cup sultanas

Before beginning, grease two medium loaf baking pans. Mix a small amount of white sugar and cinnamon together, and dust the inside of the baking pans with the mixture.

Mix white and brown sugar together until evenly mixed.

Add butter and mix with sugar.

Add eggs, sour cream and bananas.

Add vanilla, maple syrup, cinnamon, nutmeg and salt.

Add baking powder and flour.

Add walnuts and sultanas.

Pour mixture evenly into baking pans, place walnuts on the top if desired.

Cook for an hour at 300F. After one hour, test; if not cooked through, increase heat to 350F and test at ten minute intervals.

[English Muffin 59]

Thank you. I've been trying to find things to take to work as a mid-morning snack and this banana bread sounds perfect.

[BabyBlueSusie 1]

On the homefront here: my mother-in-law is driving me absolutely crazy, and she doesn't even live near us, she's in Canada! She's trying to change some of my wedding plans and she has an opinion about EVERYTHING, even little stuff. She wanted to change my freaking signature drink. Um, who's wedding is this? That's right, mine.

ah yes, i remember this situation well...except it was my mother, not his

you have to give a lil reminder every once in a while...im pretty sure that she had her turn, now it's yours

[TBoneTX 43,433]

5. when yeast mixture is ready

This step should be the yeast of one's worries, si man.

eat with great relish

I'm out of relish; may I use mustard and ketchup, or perhaps treacle, si man?

[StillThePrettiest 3]

you know, I saw that joke coming about half an hour ago, but hoped you wouldn't be around today to make it

no points for you

[mox 298]

you know, I saw that joke coming about half an hour ago, but hoped you wouldn't be around today to make it

no points for you

You would be proud of me. I saw it too...and passed on it. With great effort, mind you.

[StillThePrettiest 3]

many points for you

PS meant to add: the recipe for rolls also makes a great pizza base

MUCH cheaper and better for you than store-bought bases (and, needless to say, than pizza from a fast-food place )

and FAR less landfill, because there's no packaging

if anyone wants my recipe for pizza sauce, just ask... at which point I will start a new recipes thread to keep from clogging this one

[mox 298]

Pizza sauce recipe would be most appreciated!