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Annie, Grainlady, & Momj47: I referred to your recipes ...

13 years ago

...on my latest blog entry. I've been writing about making low sodium bread. It has turned out to be an epic -- six posts so far and one more to go.

Today I shared some of my favorite bread recipes. I included the Maple Oatmeal, the Honey Whole Wheat, and the 100% Whole Wheat. I figured I should let you know what I'm doing. I really do love those recipes.

Here is a link that might be useful: Please DON'T Pass the Salt!

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Comments (6)

grainlady_ks
13 years ago
Well bless your heart.... Your breads looked beautiful and your article was wonderful. -Grainlady
User
13 years ago
Very nice blog, I read it now and then and really enjoy it. It's one of the cooking links I keep in my Favorites.

I love this bread and now have re-figured the recipe so that I can make it in my bread machine - the dough only option. It makes a long loaf so it lasts a while. Though with the grandchildren here for the summer, it doesn't last nearly as long.

I've learned, from this forum, to weigh the flour instead of measuring by cups, what a difference that makes. I also discovered that if I make it with only AP flour, I can make "wonder bread"! It's such a useful recipe.

Thanks
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Charcuterie, I've made this recipe many times and the amount I get varies from about six pints to about eight pints. I think it probably depends mostly on how watery the tomatoes are. Roma tomatoes are usually very meaty, and the fact that you got less than eight cups from 5 1/2 pounds suggests yours were quite meaty (I usually find about four pounds gives about eight cups). So my guess is that the liquid from the canned diced tomatoes is what made it have so much volume. If you had added more fresh tomatoes, they would have cooked down. Since the tomatoes you added were canned they were already cooked down, so they wouldn't have shrunk as much in cooking, if you see what I mean. I do think your salsa should be safe to eat. The added extra peppers is actually the one thing that goes against standard safety recommendations---peppers are a low-acid food, so if you have more peppers total compared to tomatoes than a recipe is tested for, you don't know for sure that it's acidic enough. But those cans of peppers in adobe are small, and you added extra acid, AND I know that Annie's recipe has a generous margin of error of extra acid. So while the standard answer is "you should never change anything in a tested recipe," I know that I, personally, would feel very happy eating your salsa. I'll be right over, in fact. ;-p Good luck, Zabby
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Depends on the age of your pressur cooker too. I have one from the 1970's, and it can be used for canning and cooking. Not so with the newer pressure cookers. Di, do you have the Ball Blue Book of Canning? You can find almost any recipe in there, and most would be similar to something your MIL made anyway. Dilly beans and corn relish are common recipes, so ask away here and someone may have on you can use. Here's my dilly beans recipe. It's from "Summer in a Jar" by Andrea Chessman. It's for a small batch though. You can double it or triple it though. Chilly Dilly Beans 2 cups green beans, trimmed. 1 cup white vinegar 1/2 cup water 1/2 tsp. pickling salt 1 garlic clove 1 dill head or sprig fresh dill 1 fresh hot pepper or 1 1/2 tsp. crushed red pepper flakes (I use red jalapenos from my garden)(I also take the seeds out of the pepper) Trim the beans to fit into the pint jars, about 4 inches long. For each pint, combine 1 cup vinegar with 1/2 cup water. Heat to boiling. While the brine heats, place 1/2 tsp. pickling salt, 1 small garlic clove, 1 dill head and one hot pepper in each clean hot pint jar. Pack with beans, leaving 1/2 inch head space. Pour the hot brine over the beans, leaving 1/2 inch head space. Seal. Process in boiling water bath for 10 minutes. Let the flavors develop for 6 weeks before tasting. Figure out how many pints you want to can, and then make the amount of brine ahead of time. I always make a little more just in case. Just keep the ratio 1 cup white vinegar to 1/2 cup water. I like to use distilled water for a very clear brine, as we have wicked hard water here.
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shambo
Original Author
13 years ago
Momj47 & Grainlady, thanks for your kind comments. I'd like to give the breads a try baking completely in my machine during the summer. It's only 85 dgreese today, and already I'm sweating. Our summers here in the greater Sacramento area can get to between 108 - 113 degrees. Definitely not times for turning on the oven for bread.
grainlady_ks
13 years ago
Shambo -

I have summer temperatures similar to yours and have managed to find a couple methods to help keep the heat out of the kitchen. Being able to bake TWO loaves of bread in my Sharp Convection/Microwave Oven in 25-minutes (and NO preheating) is a great energy saver and doesn't heat the kitchen up. I also use my solar ovens to keep the heat out of the kitchen.

I can actually save energy by baking in the Sharp over the Zojirushi Bread Machine because I can bake two loaves in the Sharp, and only one loaf in the Zo. The Zo also takes more than an hour to bake a loaf of bread (on the Basic Setting).

-Grainlady
shambo
Original Author
13 years ago
Grainlady, when I was planning a full kitchen remodel, I was defintiely going to include a Sharp convection/microwave oven. I'd read enough good things on the appliance forum to be convinced. But things didn't go as planned, and the full remodel turned into just getting new cabinet doors & drawer fronts and a new tile counter top. I got new appliances too but they had to fit exactly into the old spaces. Maybe I should look into the Sharp counter top model.

I bake in my Zojirushi from time to time but don't like the crust very much. It turns out thick and tough on the sides and bottom, but overly light on the top. I've spoken with customer service and haven't gotten any real help. From what I've read, it's a common complaint with Zojirushi owners who use their machines for baking. However, for dough only, I don't think it can be beat. It's tough and does a great job of kneading. Plus I like the ability to skip cycles if you want; you can easily start a spong or dough, let it rest for however you want, and then just start again without having to go through pre-heat. I know some bread machines have a 40 minute pre-heat cycle that you can't excape.
annie1992
13 years ago
Shambo, thankfully my temperatures seldom go above 90 although humidity will be 98%.

I never bake in the bread machine, I just don't like the crust, but the Zo is a whiz at kneading any dough I can thow into it.

I'm glad you liked the maple oatmeal, it's one of my favorites, although I pretty much like anything with maple in it.

Annie

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