Subj : Re: Stollen
To   : Ruth Haffly
From : Dave Drum
Date : Sun Jan 07 2024 06:43:00

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Sounds like we're on the same page. Except I buy more bread than I
 DD> bake.

 RH> I've been doing that the last few years for various reasons. Latest one
 RH> is that the right hand has something going on with it--not sure if it's
 RH> a major arthritis flare or carpal tunnel but I'm seeing the hand
 RH> specialist on the 16th. Right now it's hard doing anything requiring a
 RH> grip.

We're not as young as we used to was.  Bv)=

 DD> When I do msake it it's usually pretty good.

 DD>       Title: Cheddar-Sriracha Swirl Bread
 DD>  Categories: Breads, Cheese, Chilies
 DD>       Yield: 1 Loaf


 RH> That looks good to me but Steve doesn't like siracha so I'll have to
 RH> take a pass on it.

What doesn't he like? The chilies? Or the garlic? Or the vinegar?

Here's a cheesy bread that I "made up". These days I let the bread 
machine make the dough. Then, depending on the final use either put it
in loaf pans or form baguettes or French/Italian loaves on a sheet pan.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rustic Italian Cheese Bread
 Categories: Breads, Herbs, Cheese
      Yield: 12 Servings
 
      1 c  Warm water; 125-|F/52-|C
      2 tb Olive oil
      3 c  Unbleached flour
      2 ts Sugar
    1/2 ts Salt
      1 ts Italian seasoning mix
    1/4 ts Garlic granules
      1    Packet cheese mix from a box
           - of generic Mac & Cheese.
      1 pk Active dry yeast
           Cornmeal
      1    Egg white; beaten
 
  Place ingredients except cornmeal & egg white in bread
  machine pan according to manufacturer's directions.
  Process on dough setting.
  
  Sprinkle ungreased cookie sheet with cornmeal. At end
  of dough cycle, remove dough from machine; place on a
  lightly floured surface. Punch down dough (If dough
  is sticky, knead in additional flour before shaping).
  
  Shape dough into baguette-shaped loaf about 12" long.
  Place loaf on cornmeal-coated sheet. Cover; let rise
  in warm place, 80-85-|F/27-29-|C, for 20-25 minutes or
  until light and doubled in size.
  
  Or you can use a regular 9" X 5" loaf pan(s).
  
  Heat oven to 375-|F/190-|C. With a sharp knife, make
  one deep lengthwise slash in top of loaf. Brush loaf
  with egg white.
  
  Bake for 25-35 minutes or until loaf sounds hollow
  when lightly tapped.
  
  Makes one 12 slice loaf.
  
  NOTE: You can also let the bread machine do the baking
  for you - but the loaf won't look "rustic". It will, of
  course, taste just as good. - UDD
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Apparently, "Now More Cashew!" is code for "Now Only Two Pecans!"
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