tag:blogger.com,1999:blog-21501532.post116408899469549679..comments2024-02-03T04:15:22.438-05:00Comments on The Unemployed Cook: Bread, again, some more.Mariannehttp://www.blogger.com/profile/06733104020381620860noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-21501532.post-1165810795580604732006-12-10T23:19:00.000-05:002006-12-10T23:19:00.000-05:00Check out Anna Marie variation athttp://web.mac.co...Check out Anna Marie variation at<BR/>http://web.mac.com/stone0579/iWeb/piaandco/Blog/DE69AF5C-0129-4075-B93A-EA844E41436A.html<BR/>I think if you want to try cheese, I would suggest adding it at the last rise where you do the folding to shape it. Then the cheese is only out two hours for that last rise. That shouldn't be a problem. Just think walnuts and blue cheese.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21501532.post-1165526326309292232006-12-07T16:18:00.000-05:002006-12-07T16:18:00.000-05:00Yikes---I cannot believe I haven't tried making th...Yikes---I cannot believe I haven't tried making this bread yet!janellehttps://www.blogger.com/profile/06957311431220203254noreply@blogger.comtag:blogger.com,1999:blog-21501532.post-1165399482889355702006-12-06T05:04:00.000-05:002006-12-06T05:04:00.000-05:00KEWLKEWLAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-21501532.post-1164290938542180972006-11-23T09:08:00.000-05:002006-11-23T09:08:00.000-05:00Thanks for your tips! I've been reading so much a...Thanks for your tips! I've been reading so much about this bread and how everyone has tweaked their version. I'm finally going to make some today.<BR/><BR/>And as for Lis's comment about adding flavorings like cheese or spices, check out Kitchen Monkey's blog. He added herbs to his with great results.<BR/>http://kitchenmonkey.blogspot.comBarbarahttps://www.blogger.com/profile/16629256296450380665noreply@blogger.comtag:blogger.com,1999:blog-21501532.post-1164288393237719342006-11-23T08:26:00.000-05:002006-11-23T08:26:00.000-05:00eww you're right, I didn't think of the cheese sit...eww you're right, I didn't think of the cheese sitting there at room temp surrounded by growing yeast for 18+ hours. Hmm.. okay either plain for the first time so I can see how this goes and then for the 2nd time maybe an addition of cheese at flip stage before baking? We'll see and I'll let you know! Wish me luck ;)Lishttps://www.blogger.com/profile/05631520734280170415noreply@blogger.comtag:blogger.com,1999:blog-21501532.post-1164208570558948662006-11-22T10:16:00.000-05:002006-11-22T10:16:00.000-05:00Lis--That might work, but I just don't know. For ...Lis--<BR/><BR/>That might work, but I just don't know. For one, the long fermenting time might make the cheese prone to molding if you mix it in the dough beforehand. I've also heard that it puts your bread in danger of sticking. I think it sounds delicious, though, and worth trying!Mariannehttps://www.blogger.com/profile/06733104020381620860noreply@blogger.comtag:blogger.com,1999:blog-21501532.post-1164207076986986882006-11-22T09:51:00.000-05:002006-11-22T09:51:00.000-05:00So I haven't made it yet, but plan on it this week...So I haven't made it yet, but plan on it this weekend. I'm thinking about adding flavorings, such as cheese. Maybe shredded cheddar, asiago or grated parmigiano. How do you think that would work with this recipe?Lishttps://www.blogger.com/profile/05631520734280170415noreply@blogger.comtag:blogger.com,1999:blog-21501532.post-1164123633791511732006-11-21T10:40:00.000-05:002006-11-21T10:40:00.000-05:00I KNOW! I was shocked and appalled, but then I tr...I KNOW! I was shocked and appalled, but then I tried it and the recipe worked even better.<BR/><BR/>WMM, it's an Internet phenomenon, I'm telling you. Also, I'm obsessed. I have ANOTHER batch of dough resting, this one with 1/3 whole wheat flour as an experiment.Mariannehttps://www.blogger.com/profile/06733104020381620860noreply@blogger.comtag:blogger.com,1999:blog-21501532.post-1164123371804023452006-11-21T10:36:00.000-05:002006-11-21T10:36:00.000-05:00WHY in the name of all that is holy is he scooping...WHY in the name of all that is holy is he scooping with his measuring cup?!<BR/><BR/>Wrong, wrong, wrong! Lightly spooning is the accepted method for baking.Skeezixhttps://www.blogger.com/profile/13036536205267779091noreply@blogger.comtag:blogger.com,1999:blog-21501532.post-1164116307993469932006-11-21T08:38:00.000-05:002006-11-21T08:38:00.000-05:00Man...this is the 3rd post today on some variation...Man...this is the 3rd post today on some variation of this!!wheresmymindhttps://www.blogger.com/profile/06773597023205510781noreply@blogger.com