skip to main content

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

16 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!

Sort by:Oldest

Comments (6)

grainlady_ks
16 years ago
Well bless your heart.... Your breads looked beautiful and your article was wonderful. -Grainlady
User
16 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
Related Discussions
Annie's Salsa Recipe
Q
Comments (108)
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
...See More
Annie, or canners- I have salsa questions
Q
Comments (6)
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.
...See More
Grainlady, anyone else...can I sub plain AP flour
Q
Comments (4)
I wouldn't hesitate substituting AP for wholemeal either. While I'm at it, I'll go ahead and pass along a pretty good web site where you can find all sorts of answers to "what to substitute for...". Sure helps a gal (or guy) out of a pinch when you live in the middle of nowhere and can't always find what you need or want.... BTW, I keep a couple cups of freshly-milled flour in the freezer for up to one week for "emergencies" like this. You're right about getting out the mill for only a small amount of flour (LOL). -Grainlady Here is a link that might be useful: The Cook's Thesaurus
...See More
Grainlady, I made your Sloppy Joe recipe
Q
Comments (1)
That recipe has been shared since I was a kid in 4-H where I first made it in a Foods Class. It's been one of the best - I only have a pound of ground beef and need to feed-a-crowd, recipes in my recipe box. I've converted Manwich users with it. It's been reprinted in Church Cookbooks three times that I know of, and not by me, but by people who got the recipe from me. Three generations of teenagers have consumed them because my 15-year old granddaughter is now making this recipe for her friends. So glad it worked for you. An oldie but a goodie, that's for sure --- the recipe, that is, not me (LOL)!!! -Grainlady
...See More
shambo
Original Author
16 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
16 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
16 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
16 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

Related Stories

KITCHEN DESIGN Kitchen Recipes: Secret Ingredients of 5 One-of-a-Kind Cooking Spaces

By Sheila Schmitz

Learn what went into these cooks’ kitchens — and what comes out of them

CURB APPEAL Entry Recipe: New Focal Point for a 1970s Ranch House

By Annie Thornton

A covered terrace draws visitors to the front door and creates a modern, interesting approach in a Baltimore-area home

CURB APPEAL Entry Recipe: Low-Maintenance Meets Contemporary Curb Appeal in Canada

By Annie Thornton

A neighborhood-appropriate mix of textures and colors invites visitors to linger as they approach

CURB APPEAL Entry Recipe: Warmth, Style and Privacy in Toronto

By Annie Thornton

A front porch dominated by wood and glass rises and pivots toward a side courtyard sheltered from street traffic

PETS What Chihuahuas Can Teach Us About Interior Design

By Mitchell Parker

Who knew these tiny dogs could be such a huge fount of design tips? Houzzers did

KITCHEN DESIGN 12 Items Worth a Spot on Your Kitchen Counter

By Charmean Neithart Interiors

Keep these useful tools and accessories out in the open to maintain high function without spoiling the view

DECORATING GUIDES DIY: Make Your Own Chalkboard Paint

3 simple steps to chalk it up in any color anywhere for cheap

PRODUCT PICKS Guest Picks: Handy Finds for Painting Projects of All Kinds

By Decor Adventures

Make over rooms and furniture more easily and with better results with the right paint and gear

DECORATING GUIDES Top Design Trends From the Winter 2015 Las Vegas Market

By Becky Harris

Interior designer Shannon Ggem is tracking finishes, motifs and design combinations at the 2015 show

KITCHEN DESIGN 3 Dark Kitchens, 6 Affordable Updates

By Jennifer Ott Design

Color advice: Three Houzzers get budget-friendly ideas to spruce up their kitchens with new paint, backsplashes and countertops

Sponsored

More Discussions

I made a cassoulet!

16

No-Bake Summer Desserts?

20

Bone broth help needed

3

Sigh. I bought some ice cream...

16

Pomegranate treats? Sukkot?

3