Kalmia wrote in rec.food.cooking:

> On Sunday, July 12, 2015 at 12:27:21 PM UTC-4, cshenk wrote:
> > 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
> > --
>
> Glad you used yer noggin on this mishap. I've forgotten the yeast
> too, but don't recall what I did with that dough.
>
> Worse yet, I once threw out the paddle and had to spent 18 bucks
> for a replacement. ABM has still saved a small fortune in the bread
> line tho over 25 years.

LOL! I've had to replace a machine over a lost paddle becuse the
replacement was more than a new machine. I like ones that do not come
off easily. Then again, I generally use dough mode instead of baking
it in the pan these days.

Carol

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