Oh Renee, I couldn't agree more. I'm tired of being bullied because my view is stated in a different way than another poster's. There is a very small minority who think their recipes or techniques are the be-all/ end-all, "ubiquitous, know-it-all approach with narrow-minded views" of the culinary world. That is when unpleasantness rears its ugly head. When that happens, it is unfair to the whole forum. I for one would have left this thread a few posts ago, especially when I realized that one particular member refused to see the passive/ aggressive nature of their posts, then devolving into personal attacks to other posters. It's difficult to not defend one's integrity when it's called into question. Imagine how you would feel if someone referred to you as condescending, superior, a liar, a know-it-all. I believe that everyone but one person in this thread has agreed to disagree. I, for one, appreciate the beautiful photos many of our talented contributors generously post. It certainly takes additional time on their behalf to photograph the food, choose the appropriate photo for their post, then to share it with everyone. I learn how to plate food to make it look more appealing. I don't find it competitive, I find it encouraging. I think it has given a lot of us in this digital age the impetus to become more artistic, not only in our food preparation, but also in the art of presentation. How is that ever a bad thing? I think the main spirit of this forum is quite pleasant - these kinds of threads are very few and far between. I think that there will be a few of us that will be checking back to make sure no one else is being treated unfairly. Lori

Foodon: Here is the Recipe I was going to put in the Calzone Thread The Pizza Dough Recipe is in here. Maybe they will pick up on it. Photo's didn't come in. - - - - - - - - - - - - Cooking in Cleveland "A thriving household depends on the use of seasonal produce and the application of common sense." ~ Olivier de Serres Stromboli After making the Calzone, wanted to try my hand at Stromboli. I made Lou's pizza dough, divided it in three pieces. Just rolled them out thin, about 8X14 inches and spread fillings over top. Roll them up and cut slits in the top and brushed with an egg wash. Fillings of broccoli and mozzarella, pepperoni and mozzarella and roasted red peppers, onions and mozzarella. The food critic and DS were very happy with the results. Place on a lightly-oiled baking sheet. Bake in a preheated 425 degree oven 20-25 minutes. Posted by OhioMom 2 comments Labels: Bread Calzone ...."I get by with a little help from my friends" I made a batch of Lou's pizza dough yesterday, wanted to make Calzone. I have never made them so I contacted my friend Lucy for help. Thanks Lucy for all your hints and tips ! A Calzone is an Italian turnover, made with pizza dough and filled with cheese, vegetables or meat.  Lou's Pizza Dough 3 cups all-purpose flour 1 cup whole wheat flour 1 tsp. salt 1 pkg. Active Dry Yeast 1/2 cup warm water 1 Tbsp. sugar 1/4 cup oil 1 cup warm water Mix yeast with 1/2 cup warm water and sugar, let proof. Add oil and 1 cup of water to yeast mixture, stir. Combine flours and salt, add to yeast mixture. Knead on dough hook for 5 minutes, or by hand for 10. Add enough AP flour to the Dough to make a Soft ball of Dough Cover and set in warm place till dough doubles in bulk. Punch down, divide into quarters for Calzone. Filling: Large bunch of broccoli, chopped up 1/2 cup Ricotta cheese 1/2 cup mozzarella cheese 1/4 cup parmesan cheese 1/4 cup Feta cheese Cook broccoli in boiling water for about five minutes. Combine cheeses in a bowl. Take one quarter piece of dough and pat out into a circle, mound filling in center.  Fold dough over and seal edges well. I used an egg wash on top of mine. Place on a lightly oiled baking sheet, or a baking stone if you have one. Calzone fresh from the oven, oozing with melted cheese.  Posted by OhioMom Welcome to homecooking with seasonal, locally grown produce. My recipes are simple

Happyday, I agree that you are overproofing your bread, probably. If you let it rise too high it will collapse on itself and you'll get that sunken lump. Ask me how I know. (grin) Ann T, I do bread dough overnight and it's good, I've done it up to two days in the fridge and it's good, but I keep it more than that I it seems to develop a flavor that I find similar to mild sourdough. Elery loves it, so he's always hoping that I don't have time to bake that dough, LOL. jasdip, you won't find a consistent yeast amount in bread recipes. Some have more and some have less, depending on the flavor the originator of the recipe was shooting for and liked. As has been mentioned, bread is simple and forgiving, you can use more yeast or less, you can use whole wheat or white or off brand flour, oil or butter or none, milk, water, coffee, whatever and it will usually come out just fine. I just made a loaf for Elery that took a cup of liquid, I used 3/4 cup of water and 1/4 cup of Sriracha sauce, along with a bit of dry mustard and some black pepper. White whole wheat in place of all purpose. He loved it, I'm not even tempted to try it! I had seen a similar recipe on the internet, but I didn't feel like looking it up, so I made it from what passes for my memory and it was still just fine and an absolutely beautiful color. Annie

I buy the double package too like Ruthie G and I just keep mine in the refrigerator, in a canister that the light can't get to very well. I looked at my last package I am using and it expired October of last year. Still going strong. I have a big batch (9 cups flour) of refrigerator rolls in the refrigerator that I made this week. I will probably use some of it tomorrow. I am not sure how you can test a small package and use it in your bread machine, if you put your liquids in first and the yeast on top. I have never put the water and yeast together in a bread machine and made bread that way. Has anyone else ever done that? Sue