Re: [CnD] Unique Cooking Experience Today
I find that meals that don't quite come out the way hey are supposed to be the best. -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Thursday, April 16, 2020 10:41 PM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] Unique Cooking Experience Today I bought the bread pan at one of the kitchen stores at the mall. It may have been Williams-Sonoma. It was in the $20 range. It is longer than most loaf pans, deeper, and it seems maybe an inch or so narrower, but that could be inaccurate because the depth may make it seem narrower than it is. A recipe using 7 cups of flour fills it about half way, and the second bread rising brings it to the top or above the top of the pan. It holds about the equivalent of two normal 5 by 9 inch loaf pans. My bread has seven ingredients, 6 to 7 cups of flour, packed loosely, It works with all white to all whole wheat, but I like using a combination of the two so that it doesn't tend to crumble. If you use too much flour the bread will dry out too much as it bakes and tend to crumble. Begin with 6 cups and use the seventh as necessary as you knead the dough. 2 teaspoons salt. Combine these together and set aside. In a second bowl combine 2 cups lukewarm water, not more than 105 degrees, and 2 packages of dry yeast or yeast from a jar to equal 2 packages. Stir and let sit 5 or 6 minutes. If it is frothy when you return, the yeast is good. Add one egg, stirring to mix with the yeast and water, 1/4 cup of cooking oil, And 1/8 cup of sugar or honey, which is the same as 2 tablespoons worth. Stir these and add to the dry ingredients you set aside earlier. Now things get messy. Combine the ingredients in a large bowl. Once the dough has formed a ball of sorts, put the whole mess on a cutting board or on a large tray, or easiest, your countertop and knead the bread for 10 to 15 minutes until the dough feels springy as you push it together. Put the dough back into the big bowl. Flatten it to one solid piece, round, and cover the bowl to keep the dough away from drafts, and wait for it to rise to twice the original size. Now punch the dough down again, wait 3 to 5 minutes for the dough to relax. While waiting, grease the bottom and sides of your baking pans. If using small pans, divide the dough into two pans. If using a large pan, press the dough down into the pan evenly. No matter which pans you use, let the dough rise in the pans while you turn on your ovens. place on the bottom oven rack and bake 30 minutes for the small loaves and 40 to 45 minutes for the large loaf. When done, the bread will sound hollow when tapped. Let cool on a wire rack for 10 minutes and then unmold from your pan or pans. This recipe also makes very good rolls. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Johna Gravitt via Cookinginthedark Sent: Thursday, April 16, 2020 4:01 PM To: cookinginthedark@acbradio.org Cc: Johna Gravitt Subject: Re: [CnD] Unique Cooking Experience Today Pamela, That makes me want to ask for your home made bread recipe and to ask what type of pan you have? I love cooking but have never made my own homemade bread. Johna People with disabilities, access job openings at https://gcc01.safelinks.protection.outlook.com/?url=http%3A%2F%2Fwww.benderconsult.com%2Fcareers%2Fjob-openings&data=02%7C01%7CLauryS%40michigan.gov%7Cf6731c4fee854fc8e5b608d7e278d38e%7Cd5fb7087377742ad966a892ef47225d1%7C0%7C0%7C637226880881737127&sdata=h19z163ZPYwBhjIzBnIutbjLL0YXztl9eTkhY7URLJs%3D&reserved=0 Johna Gravitt Accessibility Consultant Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: https://gcc01.safelinks.protection.outlook.com/?url=http%3A%2F%2Fwww.benderconsult.com%2F&data=02%7C01%7CLauryS%40michigan.gov%7Cf6731c4fee854fc8e5b608d7e278d38e%7Cd5fb7087377742ad966a892ef47225d1%7C0%7C0%7C637226880881737127&sdata=HIyK9p6NXVQeQi461so%2BnAhV5WgJhks2p7SSW70%2BVJo%3D&reserved=0 Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. Linkedin logo and link Twitter logo and link Instagram logo and link Facebook logo and link Itunes logo and link to Disability Matters with Joyce Bender. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org https://gcc01.safelinks.protection.outlook.com/?url=http%3A%2F%2Facbradio.org%2Fmailman%2Flistinfo%2Fcookinginthedark&data=02%7C01%7CLauryS%40michigan.gov%7Cf6731c4fee854fc8e5b608d7e278d38e%7Cd5fb7087377742ad966a892ef47225d1%7C0%7C0%7C637226880881737127&sdata=qMa22zIvr2JdEK7y7RTA2FbC4F1YrWpdH1lwKWgf8i8%3D&reserved=0 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Unique Cooking Experience Today
I bought the bread pan at one of the kitchen stores at the mall. It may have been Williams-Sonoma. It was in the $20 range. It is longer than most loaf pans, deeper, and it seems maybe an inch or so narrower, but that could be inaccurate because the depth may make it seem narrower than it is. A recipe using 7 cups of flour fills it about half way, and the second bread rising brings it to the top or above the top of the pan. It holds about the equivalent of two normal 5 by 9 inch loaf pans. My bread has seven ingredients, 6 to 7 cups of flour, packed loosely, It works with all white to all whole wheat, but I like using a combination of the two so that it doesn't tend to crumble. If you use too much flour the bread will dry out too much as it bakes and tend to crumble. Begin with 6 cups and use the seventh as necessary as you knead the dough. 2 teaspoons salt. Combine these together and set aside. In a second bowl combine 2 cups lukewarm water, not more than 105 degrees, and 2 packages of dry yeast or yeast from a jar to equal 2 packages. Stir and let sit 5 or 6 minutes. If it is frothy when you return, the yeast is good. Add one egg, stirring to mix with the yeast and water, 1/4 cup of cooking oil, And 1/8 cup of sugar or honey, which is the same as 2 tablespoons worth. Stir these and add to the dry ingredients you set aside earlier. Now things get messy. Combine the ingredients in a large bowl. Once the dough has formed a ball of sorts, put the whole mess on a cutting board or on a large tray, or easiest, your countertop and knead the bread for 10 to 15 minutes until the dough feels springy as you push it together. Put the dough back into the big bowl. Flatten it to one solid piece, round, and cover the bowl to keep the dough away from drafts, and wait for it to rise to twice the original size. Now punch the dough down again, wait 3 to 5 minutes for the dough to relax. While waiting, grease the bottom and sides of your baking pans. If using small pans, divide the dough into two pans. If using a large pan, press the dough down into the pan evenly. No matter which pans you use, let the dough rise in the pans while you turn on your ovens. place on the bottom oven rack and bake 30 minutes for the small loaves and 40 to 45 minutes for the large loaf. When done, the bread will sound hollow when tapped. Let cool on a wire rack for 10 minutes and then unmold from your pan or pans. This recipe also makes very good rolls. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Johna Gravitt via Cookinginthedark Sent: Thursday, April 16, 2020 4:01 PM To: cookinginthedark@acbradio.org Cc: Johna Gravitt Subject: Re: [CnD] Unique Cooking Experience Today Pamela, That makes me want to ask for your home made bread recipe and to ask what type of pan you have? I love cooking but have never made my own homemade bread. Johna People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. Linkedin logo and link Twitter logo and link Instagram logo and link Facebook logo and link Itunes logo and link to Disability Matters with Joyce Bender. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Unique Cooking Experience Today
what recipe did you use? Yea for yummy bread and friends. Glad you are safe. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Unique Cooking Experience Today
Congratualtions! You almost got pre-sliced Texas Toast. On Thu, 16 Apr 2020, Pamela Fairchild via Cookinginthedark wrote: > Date: Thu, 16 Apr 2020 14:49:49 > From: Pamela Fairchild via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: pamelafairch...@comcast.net > Subject: [CnD] Unique Cooking Experience Today > > I have a story for you. This could only happen to a blind person. I am an > experienced cook and I didn't see this one coming. > > I was out of bread so decided to bake some from scratch. Ok, it has been a > few years since I have done this but used to bake my own bread much of the > time. > > I decided to use a newer loaf pan though, one of the expensive, huge ones > that will hold at least two regular loaf pan's worth of dough. All went > fine. I put the bread in the oven to bake. I cooked it at 350 degrees for 50 > minutes, knowing I would need to check it at 35 and butter the top and put > it back in to make the crust delicious. > > A friend brought groceries by and came in to put the milk and store bought > bread away. I asked him to check my bread to see if it was brown enough > because it smelled like it might be done a little early. > > To make a long story short, the bread had risen above the top of the pan. > That was expected. It would resemble store bought bread in its shape that > way. What I didn't know was that it had risen into the wires of the top oven > rack and there were grooves down into the top of the bread loaf, and the > bread had grown through the slits in the oven rack above. By using long > kitchen mitts he was able to pull both racks out, set the whole thing on the > stovetop, extract the top rack and put it back into the hot oven, leave the > bread out but put the bottom rack back in the oven as well, and help me > decide it was finished baking. I guess the heat from the top rack cooked it > from above. It looks a bit strange, and the top edge became lopsided so I > cut it off from the loaf to use with pepperoni or sausage slices, and the > rest of the loaf turned out fine except for the grooves in the top every two > or so slices. Without sighted help I would have had to let the oven cool and > then try to rescue the bread. Not understanding exactly how it was caught, I > would have made a mess of the whole thing. As it turned out, the bread is > delicious and it didn't get crumbly, which doesn't always happen. You better > believe that I'll take that top rack out of the oven next time I bake bread > in that supersized loaf pan. By the way, the bread came out of the pan > perfectly, no sticking, no breaking of the loaf as it slid out of the pan. I > couldn't have asked for a better experience except for the oven rack issue. > How lucky that my friend came to my house at the absolute perfect time. What > are the chances of that happening? I feel like angels were watching over me. > Not that I was in any real danger, but it could have been a very frustrating > experience. > > > > Pamela Fairchild > > > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Unique Cooking Experience Today
Pamela, That makes me want to ask for your home made bread recipe and to ask what type of pan you have? I love cooking but have never made my own homemade bread. Johna People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. Linkedin logo and link Twitter logo and link Instagram logo and link Facebook logo and link Itunes logo and link to Disability Matters with Joyce Bender. -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Thursday, April 16, 2020 2:50 PM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: [CnD] Unique Cooking Experience Today I have a story for you. This could only happen to a blind person. I am an experienced cook and I didn't see this one coming. I was out of bread so decided to bake some from scratch. Ok, it has been a few years since I have done this but used to bake my own bread much of the time. I decided to use a newer loaf pan though, one of the expensive, huge ones that will hold at least two regular loaf pan's worth of dough. All went fine. I put the bread in the oven to bake. I cooked it at 350 degrees for 50 minutes, knowing I would need to check it at 35 and butter the top and put it back in to make the crust delicious. A friend brought groceries by and came in to put the milk and store bought bread away. I asked him to check my bread to see if it was brown enough because it smelled like it might be done a little early. To make a long story short, the bread had risen above the top of the pan. That was expected. It would resemble store bought bread in its shape that way. What I didn't know was that it had risen into the wires of the top oven rack and there were grooves down into the top of the bread loaf, and the bread had grown through the slits in the oven rack above. By using long kitchen mitts he was able to pull both racks out, set the whole thing on the stovetop, extract the top rack and put it back into the hot oven, leave the bread out but put the bottom rack back in the oven as well, and help me decide it was finished baking. I guess the heat from the top rack cooked it from above. It looks a bit strange, and the top edge became lopsided so I cut it off from the loaf to use with pepperoni or sausage slices, and the rest of the loaf turned out fine except for the grooves in the top every two or so slices. Without sighted help I would have had to let the oven cool and then try to rescue the bread. Not understanding exactly how it was caught, I would have made a mess of the whole thing. As it turned out, the bread is delicious and it didn't get crumbly, which doesn't always happen. You better believe that I'll take that top rack out of the oven next time I bake bread in that supersized loaf pan. By the way, the bread came out of the pan perfectly, no sticking, no breaking of the loaf as it slid out of the pan. I couldn't have asked for a better experience except for the oven rack issue. How lucky that my friend came to my house at the absolute perfect time. What are the chances of that happening? I feel like angels were watching over me. Not that I was in any real danger, but it could have been a very frustrating experience. Pamela Fairchild ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Unique Cooking Experience Today
Awesome story! You're right. That could only have happened to a blind person. Thanks for passing it along. Diane -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Thursday, April 16, 2020 2:50 PM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: [CnD] Unique Cooking Experience Today I have a story for you. This could only happen to a blind person. I am an experienced cook and I didn't see this one coming. I was out of bread so decided to bake some from scratch. Ok, it has been a few years since I have done this but used to bake my own bread much of the time. I decided to use a newer loaf pan though, one of the expensive, huge ones that will hold at least two regular loaf pan's worth of dough. All went fine. I put the bread in the oven to bake. I cooked it at 350 degrees for 50 minutes, knowing I would need to check it at 35 and butter the top and put it back in to make the crust delicious. A friend brought groceries by and came in to put the milk and store bought bread away. I asked him to check my bread to see if it was brown enough because it smelled like it might be done a little early. To make a long story short, the bread had risen above the top of the pan. That was expected. It would resemble store bought bread in its shape that way. What I didn't know was that it had risen into the wires of the top oven rack and there were grooves down into the top of the bread loaf, and the bread had grown through the slits in the oven rack above. By using long kitchen mitts he was able to pull both racks out, set the whole thing on the stovetop, extract the top rack and put it back into the hot oven, leave the bread out but put the bottom rack back in the oven as well, and help me decide it was finished baking. I guess the heat from the top rack cooked it from above. It looks a bit strange, and the top edge became lopsided so I cut it off from the loaf to use with pepperoni or sausage slices, and the rest of the loaf turned out fine except for the grooves in the top every two or so slices. Without sighted help I would have had to let the oven cool and then try to rescue the bread. Not understanding exactly how it was caught, I would have made a mess of the whole thing. As it turned out, the bread is delicious and it didn't get crumbly, which doesn't always happen. You better believe that I'll take that top rack out of the oven next time I bake bread in that supersized loaf pan. By the way, the bread came out of the pan perfectly, no sticking, no breaking of the loaf as it slid out of the pan. I couldn't have asked for a better experience except for the oven rack issue. How lucky that my friend came to my house at the absolute perfect time. What are the chances of that happening? I feel like angels were watching over me. Not that I was in any real danger, but it could have been a very frustrating experience. Pamela Fairchild ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
