I Am so happy!!! Following the instruction of a new bread book, I have made
this evining these little bread with poppy seeds over.
It is soft like Briosche bread! Very good.
If someone wants recipe, I will translate tomorrow.
Now look at pics:

Raw, but yet rised for the second time.
http://i1.tinypic.com/nvzlns.jpg

http://i1.tinypic.com/nvzlzp.jpg
http://i1.tinypic.com/nvzm76.jpg
http://i1.tinypic.com/nvzmf7.jpg
http://i1.tinypic.com/nvzmms.jpg
Cheers
Pandora

On Wed, 15 Feb 2006 23:25:36 +0100, Pandora wrote:


Cheers
Pandora

Beautiful!

Pandora wrote:
Following the instruction of a new bread book, I have made
this evining these little bread with poppy seeds over.

Now look at pics:

Raw, but yet rised for the second time.
http://i1.tinypic.com/nvzlns.jpg

http://i1.tinypic.com/nvzlzp.jpg
http://i1.tinypic.com/nvzm76.jpg
http://i1.tinypic.com/nvzmf7.jpg
http://i1.tinypic.com/nvzmms.jpg

Burger bumkas!

Crust indicates too quick a rise, and the crumb is too coarse/mealy,
probably from low gluten flour.

And what's with that fercocktah lining the pan with foil, that's just
dumb!
And why so many different sizes, don't ya know to scale dough... roll
out a strand and slice off pieces of equal length, then form by rolling
dough (why they're called rolls) two at a time between palms and
floured surface... like a self breast exam. If yoose gals ever
experienced the sensitivity of my palpating you'd never again need to
succumb to those medieval mammograms.

Sheldon

"jay" ha scritto nel messaggio
news
On Wed, 15 Feb 2006 23:25:36 +0100, Pandora wrote:


Cheers
Pandora

Beautiful!

Cheers Thank you!
Pandora

On Wed, 15 Feb 2006 14:56:28 -0800, Sheldon wrote:



And what's with that fercocktah lining the pan with foil, that's just
dumb!

I don't that is foil.

On Wed, 15 Feb 2006 23:14:09 +0000, jay wrote:

On Wed, 15 Feb 2006 14:56:28 -0800, Sheldon wrote:



And what's with that fercocktah lining the pan with foil, that's just
dumb!

I don't that is foil.

well ok.. i left the "think" out.. but you knew that...

jay wrote:
On Wed, 15 Feb 2006 23:14:09 +0000, jay wrote:

On Wed, 15 Feb 2006 14:56:28 -0800, Sheldon wrote:



And what's with that fercocktah lining the pan with foil, that's just
dumb!

I don't that is foil.

Whatever it is if you look at the last picture the bottom of that roll
is practically raw... anything between the metal pan and the dough
will act as an insulator and prevent proper baking.

well ok.. i left the "think" out.. but you knew that...

You don't really want me to comment. hehe

Sheldon

Sheldon wrote:
Pandora wrote:

Following the instruction of a new bread book, I have made
this evining these little bread with poppy seeds over.

Now look at pics:

Raw, but yet rised for the second time.
http://i1.tinypic.com/nvzlns.jpg

http://i1.tinypic.com/nvzlzp.jpg
http://i1.tinypic.com/nvzm76.jpg
http://i1.tinypic.com/nvzmf7.jpg
http://i1.tinypic.com/nvzmms.jpg


Burger bumkas!

Crust indicates too quick a rise, and the crumb is too coarse/mealy,
probably from low gluten flour.

Hey, moron, did you note she said it was like Brioche? Do you even know
what that is? Do you know what a "lax" dough is?

She said "It is soft like Briosche bread! Very good." Geddit...?

Why am I asking? Obviously you don't.

And what's with that fercocktah lining the pan with foil, that's just
dumb!

Our resident culinary wizard can't distinguish between baking parchment
and foil.

Oh, tell us again what an expert you are. Blowhole. Maybe show us more
pictures of charred meatloaf. That'll make everyone think you're, um,
skilled.

Pastorio

"Pandora" wrote in message
...
I Am so happy!!! Following the instruction of a new bread book, I have made
this evining these little bread with poppy seeds over.
It is soft like Briosche bread! Very good.
If someone wants recipe, I will translate tomorrow.
Now look at pics:

Raw, but yet rised for the second time.
http://i1.tinypic.com/nvzlns.jpg

http://i1.tinypic.com/nvzlzp.jpg
http://i1.tinypic.com/nvzm76.jpg
http://i1.tinypic.com/nvzmf7.jpg
http://i1.tinypic.com/nvzmms.jpg
Cheers
Pandora

They look delicious. You're spurring me on to make bread. I think I'll
make some Focaccia today.

Lynne

"King's Crown" ha scritto nel messaggio
nk.net...

"Pandora" wrote in message
...
I Am so happy!!! Following the instruction of a new bread book, I have
made this evining these little bread with poppy seeds over.
It is soft like Briosche bread! Very good.
If someone wants recipe, I will translate tomorrow.
Now look at pics:

Raw, but yet rised for the second time.
http://i1.tinypic.com/nvzlns.jpg

http://i1.tinypic.com/nvzlzp.jpg
http://i1.tinypic.com/nvzm76.jpg
http://i1.tinypic.com/nvzmf7.jpg
http://i1.tinypic.com/nvzmms.jpg
Cheers
Pandora

They look delicious. You're spurring me on to make bread. I think I'll
make some Focaccia today.

Yes! I can't stop! I want to do all the breads of the book
I Am enjoying myself very much! Try, so you will understand me .
Cheers and post a foto of your focaccia!
Pandora

Lynne

Pastorio wrote:
She said "It is soft like Briosche bread! Very good." Geddit...?

And here I thought her tummy was upset till she ate it...

--Blair

Blair P. Houghton wrote:
Pastorio wrote:

She said "It is soft like Briosche bread! Very good." Geddit...?

And here I thought her tummy was upset till she ate it...

That would be Brioschi... G

Pastorio

"Bob (this one)" ha scritto nel messaggio
...
Blair P. Houghton wrote:
Pastorio wrote:

She said "It is soft like Briosche bread! Very good." Geddit...?

And here I thought her tummy was upset till she ate it...

That would be Brioschi... G

Pastorio

Sorry I meant "Brioche" DDD
Pandora