Bread recipe on Gold Medal Flour sack
MiMi
4 years ago
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plllog
4 years agoRelated Discussions
Pioneer Bread recipe ... anyone try it?
Comments (13)Thanks for all the suggestions! Here is the one x 'Country Magazine' (it also calls for 'soda' which I don't see mentioned in the recipes here). Also, I use a heating pad for my old yeast recipe but tried one of those long heating plates/trays w/ a thermostat for this recipe & it works great ... no dipping out cooled water & adding hot, etc.! Was funny to read the original old recipe, old phrases & the way quantities were named; I can just see a woman making this outside her covered wagon or sod hut! DAY 1 Starter: 8 T. cornmeal 'pinch' of salt 'pinch' of 'soda' 1 tsp. sugar Put all in pint screw cap jar (I used a Mason 2 C.jar), mix well & 'fill' (no quantity mentioned here?) with scalding water, stir well, cover & let set overnite in a warm place (I put it in a pan of warm water on the heating tray rather than having to keep dipping out cooled water & adding warm water, etc. as the original old recipe called for). DAY 2: In large bowl, add: 1 qt. milk (or 1/2 milk & 1/2 water) add starter 1/2 tsp. salt white flour to make stiff batter Stir well & cover & I placed it in pan of warm water on the warming tray 3-4 hrs. (if slow to rise,stir again & place back on warmer) when dough rises: add 1 tsp. salt ( again!thus I guess: 'salt bread'!) 3-4 T. shortening (I used bacon grease... probably what the pioneers used also!) flour to make stiff dough, knead 10 mins.,put in greased loaf pans (makes 3 large loaves for me), let rise to double in size. Bake 375 degrees 30-40 mins.; remove from oven & butter crusts well. I hope with repeated use this recipe will be quicker for me to make! I liked the texture but kinda missed my grandmother's bread with the 'yeast' aroma! This made 3 large loaves for me....See Moreoh oh Used bread flour in upside down cake
Comments (6)I agree, it'll be fine. I use King Arthur All Purpose, which is about the same protein percentage as Gold Medal or Pillsbury bread flour, and it all comes out good. Scrape the pineapple part off and eat the cake. I'm sure your parents are going to love it. Oh, and Elery and I took his grandson, Dylan, to House of Flavors yesterday in Ludington and we were remembering about meeting you and your DH there. Annie...See MoreFlours: cake vs. bread vs.AP in cookies
Comments (13)The original recipe on the ny times website has the flour listed in weight. No need to convert. The website you used appears to have removed the weights. I love this recipe and usually have a batch in the freezer. Chocolate chip recipe Published: July 9, 2008 Adapted from Jacques Torres Related Perfection? Hint: It’s Warm and Has a Secret (July 9, 2008) Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour 1 2/3 cups (8 1/2 ounces) bread flour 1 1/4 teaspoons baking soda 1 1/2 teaspoons baking powder 1 1/2 teaspoons coarse salt 2 1/2 sticks (1 1/4 cups) unsalted butter 1 1/4 cups (10 ounces) light brown sugar 1 cup plus 2 tablespoons (8 ounces) granulated sugar 2 large eggs 2 teaspoons natural vanilla extract 1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note) Sea salt. 1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside. 2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours....See MoreBread flour for Chocolate Chip Cookies?
Comments (3)I will generally make a recipe the first time - as written - out of some kind of respect for the author of the recipe. In this case, I don't see why they used bread flour (milled from hard wheat) and cake flour (milled from soft wheat), when National Brands of All-Purpose Flour (such as Pillsbury and Gold Medal) are already a blend of hard and soft wheat flour, and what you are essentially mixing is all-purpose flour. If you are going to use a National Brand of all-purpose flour, I would use the entire amount of flour called for in the recipe, and not use any cake flour. If you are using King Arthur or Robin Hood all-purpose flour (which are Northern All-Purpose flours) and are closer to bread flour in protein than National Brands, in that case I would use the cake flour. The hydration will be off because the higher-protein (gluten) bread flour will absorb more liquid than either all-purpose or cake flour. As it is, switching flour types, you may need to adjust the amount of flour (add some - like a tablespoon or two), check the stiffness of the dough, and make sure you bake a few test cookies to see if it's "okay". This is a good reason to understand the different types of flour and how they work in a recipe, so when you need to alter the type of flour in a recipe, you'll know how to adjust accordingly....See Morewestsider40
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