[Mike Nolan]

One of these cookies is from the gluten-free batch, the other is from the standard recipe.

Can you tell which is which just by looking at them? (The size difference is because I made one batch with a #60 scoop and the other with a #100 scoop.)

I can tell by taste, but the gluten-free ones are pretty good, and getting better as they age.

• This reply was modified 9 years ago by Mike Nolan.

[Mike Nolan]

I have two perforated bread pans, one is the King Arthur Flour hoagie/sandwich roll pan (made for KAF by Chicago Metallic but no longer available), the other is a baguette pan. The former has a flat bottom, the baguette pan has a rounded bottom.

I haven't used them a lot lately, I find the rounded bottom one works well for some gluten-free bread recipes where the dough is more like a stiff batter. I put it in a piping bag with a wide tube and pipe it into the pan. That works better for me than trying to spoon it in.

The main advantage of a perforated pan is that the bottom crust doesn't come out as thick, because air is not as good a conductor of heat as metal or a baking tile.

• This reply was modified 9 years ago by Mike Nolan.

[Mike Nolan]

I made a gluten-free half-batch of these the other day, along with a half-batch of the standard recipe.

In place of the cup of wheat flour, I used 1/4 cup of sweet rice flour, 1/4 cup of sorghum flour, 1/4 cup of potato starch and 1/4 cup of tapioca flour, and I used a certified gluten-free oatmeal.

They came out very good, and like their gluten cousins, they got better a day later. I could detect a taste difference between them and the ones made with wheat flour, but both tasted very good.

[Mike Nolan]

Thanks for posting the Challah thread. Nice to hear about the puppies, too.

The 'select file' button assumes the file is available on YOUR computer for uploading to MY system.

If the picture is stored on a 3rd party publicly accessible server, then use the 'IMG' bbcode link at the top of the text file to put that link in the body of your message. All uploaded graphics will appear as a link (and small picture you can click on to see the full-sized image) at the end of your message.

I don't think there's a way to upload a file from a 3rd party server directly to my server, and that could raise all sorts of intellectual property rights abuse potential, so it probably isn't a capability I'll ever offer.

• This reply was modified 9 years ago by Mike Nolan.

[Mike Nolan]

I would speculate that the canola oil is the last ingredient in the dough.

Having melted butter twice in a row suggests a break between the filling and the icing, but the icing seems to be missing an ingredient--sugar. (Butter and vanilla could be used as a glaze, I suppose.)

[Mike Nolan]

If we can't find any other way to get them posted, I can probably upload them somewhere (not sure where), but in general I'd rather spend 15 minutes teaching someone how to do something than 5 minutes doing it for them, especially because in the process I might learn something that will make it easier for the next person.

I've been involved in online communities since the late 80's, and have seen dozens of them come and go. I still miss some of them.

• This reply was modified 9 years ago by Mike Nolan.

[Mike Nolan]

I've got bread tubes from 2 or 3 different companies, Norpro sold them for a while and so did Pampered Chef. I think I've got a heart, a diamond, a flower petal and a hexagon.

They usually hold 12-14 ounces of bread dough. I usually use canola oil in the, I spray the sides then use a long brush to even things out. I general bake them with the tube laying directly on the rack, if I try standing them on end they fall over anyway. I rotate them 1/3 turn every 10 minutes or so.

[Mike Nolan]

Sorry to hear he's not getting much traffic, but I've never subscribed to the 'Build it and they will come' philosophy, you have to work at it. (In marketing this is known as the 'Emerson Fallacy'.)

If you can't figure out how to post the thread, email it to me and I'll work on it, might take me a few days to get to it, though. nolan at tssi dot com.

[Mike Nolan]

That sounds about right, Cass. Now, how can we get her and Aaron active here?

[Mike Nolan]

Here are the two loaves just before baking:

Here they are after baking. My wife's comment: Not my best work. I agree, I think I 'dropped a stitch' on one of the upper layers, too. I think they'll taste just fine, though.

Here's a closer shot of one loaf with a ruler to show size:

I left a post over on Zen's site saying there were pix here.

I can't remember the name of the other participant in that thread, she and Aaron exchanged several interesting notes on Challah traditions and lore.

• This reply was modified 9 years ago by Mike Nolan.
• This reply was modified 9 years ago by Mike Nolan.
• This reply was modified 9 years ago by Mike Nolan.
• This reply was modified 9 years ago by Mike Nolan.
• This reply was modified 9 years ago by Mike Nolan.

[Mike Nolan]

Is this the recipe you're looking at:

Ron's Irish Porridge Bread

According to KAF, the ingredients in their Whole-Grain Bread Improver are:
vital wheat gluten, low fat soy flour, inactive yeast and ascorbic acid.

I'm not sure what the inactive yeast is there for, flavor I guess. I wonder if brewer's yeast would accomplish the same thing?

• This reply was modified 9 years ago by Mike Nolan.
• This reply was modified 9 years ago by Mike Nolan.

[Mike Nolan]

I'm not sure exactly what you did, Sarah, but if I look at it as the sysadmin, I see -DEL- tags rather than -IMG- tags. That would also explain the strike-throughs.

Below is what happens if I use the -img- tag at the top of the text box. (This requires having the image stored on a server accessible on the Internet, of course. If you want to upload the image to this server, you need to use the attachments link at the bottom of the page.)

And here's your image in an -IMG- tag:

• This reply was modified 9 years ago by Mike Nolan.
• This reply was modified 9 years ago by Mike Nolan.

[Mike Nolan]

I think the reason it's coming up as an attachment rather than a small version of your picture is that what you posted is a docx (Word) file, not a graphic (JPG, GIF, etc.)

It's probably has to do with how you web-scraped it from KAF, which means you'll need an extra step or two to get it to upload as an image.

Another thing I just discovered is that only logged-in users can see attachments, whereas -IMG- links work for anyone.

• This reply was modified 9 years ago by htfoot.
• This reply was modified 9 years ago by Mike Nolan.

[Mike Nolan]

I believe you have to upload the pictures separately using the 'attachments' area below the text box.

[Mike Nolan]

I'd have to see the actual email, including headers, to be sure it came from Yahoo, but assuming it did come from Yahoo, I don't think confirming the unsubscribe will make things any worse and might result in some relief.

What I think about Cindy's situation isn't printable here.

• This reply was modified 9 years ago by Mike Nolan.
• This reply was modified 9 years ago by Mike Nolan.

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