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I knew this, but I learned from the explanation. Thanks, Mike!
April 9, 2020 at 9:17 am in reply to: How Will Your Holiday Be Different This Year of Quarantine? #22725The tradition I created for all holidays is to have a special breakfast. Both our mothers focused on the main meal, so I wanted something unique to the family my husband and I created. I'm going to make one of KAF coffee cakes, but haven't decided which one. For dinner, we're having oven-fried chicken, roasted potatoes, Paula Deen's Garden Pea Salad, and what's left of Carrot Salad. I'd like to have ham, but we're still isolating in place. While we realize we can grocery shop, we are not.
I'm on the way to the kitchen to make Martha Stewart's Carrot Salad from her cookbook, Entertaining. Will have it with grilled pork chops tonight.
I knew this even though I don't like pastrami. I have no idea where I gathered this knowledge.
I baked my dad's Peach Cobbler, using frozen peaches from the store. If I had a plethora of peaches, I wouldn't have frozen them. I would have eaten and cobblered them.
I also knew this from TV.
I knew this.
Mike, I wanted to edit my post to correct a typo, but there's no edit button.
Thanks, chocomouse, for the description. I won't make the fan rolls, since I don't like crispiness on rolls. Crispy crust on bread if great, but I want my dinner rolls to be soft. But they do sound interesting to make.
Please do tell us more, chocomouse. I've toyed several time with making a recipe that calls them Fan Rolls. But I'm a lazy baker. I don't like investing the time unless I believe I'll enjoy the finished product. My hesitancy with the fan rolls is that there's no picture with the recipe. I like my rolls to pull apart and be fluffy inside. I figured the 4 strips of dough would pull apart when cooked, but I thought they'd be more crispy that soft and fluffy. Chocomouse, what is the texture of the rolls after baking?
I made potato salad and egg salad for a "I'm not going to cook" day.
I knew thhis.
About an hour ago this evening, the KAF website said the SAF Gold is temporarily unavailable.
RiversideLen, does the Gold yeast make non-sweet breads rise faster? Do you use it in the same proportion as the SAF red? Does the Gold change the flavor of the baked product, as compared the the Red?
I won't be back at the computer anymore today, so I'll say I'm making Olive Oil & Garlic Spaghetti for dinner. That's why I made bread today.
I have 2 boules Cuban Bread in the oven. It's a 90-minute bread, so it uses a lot of yeast. 2 tablespoons. I debated a long time whether to give up that much yeast. In a few minutes, I'm going to make KAF Now or Later Pizza dough to refrigerate for tomorrow's pizza.
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