taxed and spent wrote in rec.food.cooking:

>
> "cshenk" > wrote in message
> ...
> >
> > LOL, now I've been making bread for ages with a bread machine. I
> > rarely screw up but I did yesterday.
> >
> > I was making my regular buttermilk bread to turn into rolls for the
> > next few days for us all (dough mode). I got distracted helping
> > Charlotte find some spices (she wanted this one in a sort of pizza
> > spice set).
> >
> > I forgot to add the yeast. 1.5 hours later the machine beeped and
> > there was this 1/2 normal sized ball (maybe 1/3 sized).
> >
> > oops. So I set up another batch of french bread as we contemplated
> > this. (Freench later came out perfect as normal).
> >
> > We tested the dough and it was well developed, just not puffy. I
> > decided to try using it for something else in an experiment. I
> > pulled out some 10 home made sausage patties (I can later post the
> > seasoning i use on ground pork). Cooked the pork bits and set them
> > aside.
> >
> > We worked this dough very easily by hand to small flat bits and
> > wrapped cooked sausage in it. Some sausage patties were bigger so
> > we made a sort of bed and put a top sheet over it. Edges crimped,
> > this baked to perfection in 18 mins or so in a preheated 400F oven.
> >
> > Nifty! I think I will deliberately do this again with some other
> > things like those double sausage-looking bits that are somewhat
> > like a kielbasa.
> >
> > Dough recipe:
> >
> > 1 1/3 c butter milk
> > 1/3 c water plus 1 tb
> > 4 c flour, fluffed into cup with a spoon
> > 4 ts sugar
> > 1 ts salt
> >
> > We added 1 tb each: Oregano, basil, sage
> >
> > Carol
> > --
>
> Good you are not a "normal person" who would have just cursed and
> thrown it away. Thumbs up.

Yup! I don't screw up too often but like normal folks, I do some
times.

One of my other 'screw ups' that turned out very well was a butternut
squash soup attempt. Someone else's TnT type but they left something
out and I've never ben sure what. It looked off but they said, no just
like I typed. It was definately not a soup. It tasted good but was
too thick by far with chunks. Charlotte said it tasted like pie
filling. She was right so I enhanced that and went with the flow.

Tasting it more, I added chinese 5 spice then made up a batch of 'no
Knead pie dough' (I have the recipe someplace). That gets pressed into
a large cassarole then I filled it with the so called soup after
running a stick blender around, added brown sugar and honey then baked
it. Quite good!

That no knead pie dough is a gloopy thick one and you press it along
the sides and add the filling then as it bakes, it rises up and through
the filling to make a very OLD TIME sort of dessert. In the end, it
looks a bit like a coffee cake with the swirls. Similar in effect to
if you started with fresh dough, to make a bread pudding sort of dish.

Eat as is or reheat with a dollup of milk if it gets a bit dry at the
end.

Carol

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