I decided to make a loaf of garlic rosemary bread. David likes garlic so I
threw in a bunch. I threw in too much. The machine isn't even to the bake
cycle and the house positively reeks of garlic.

I fear the final results


--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

The Bubbo wrote:
> I decided to make a loaf of garlic rosemary bread. David likes garlic so I
> threw in a bunch. I threw in too much. The machine isn't even to the bake
> cycle and the house positively reeks of garlic.
>
> I fear the final results
>

With any luck it will mellow... like roasted garlic should!

<keep hope alive>

sf wrote:
>
> The Bubbo wrote:
>> I decided to make a loaf of garlic rosemary bread. David likes garlic so I
>> threw in a bunch. I threw in too much. The machine isn't even to the bake
>> cycle and the house positively reeks of garlic.
>>
>> I fear the final results
>>
>
> With any luck it will mellow... like roasted garlic should!
>
> <keep hope alive>
>

I really really hope so
the last time I made focaccia I put in some garlic but it mellowed to the
point where it was barely perceptible.

So I added more

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

sf wrote:
>
> The Bubbo wrote:
>> I decided to make a loaf of garlic rosemary bread. David likes garlic so I
>> threw in a bunch. I threw in too much. The machine isn't even to the bake
>> cycle and the house positively reeks of garlic.
>>
>> I fear the final results
>>
>
> With any luck it will mellow... like roasted garlic should!
>
> <keep hope alive>
>

oooh it mellowed and it is so very good right now.
so good.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

On Wed, 18 Jan 2006 05:38:41 GMT, The Bubbo wrote:

> sf wrote:
> >
> > The Bubbo wrote:
> >> I decided to make a loaf of garlic rosemary bread. David likes garlic so I
> >> threw in a bunch. I threw in too much. The machine isn't even to the bake
> >> cycle and the house positively reeks of garlic.
> >>
> >> I fear the final results
> >>
> >
> > With any luck it will mellow... like roasted garlic should!
> >
> > <keep hope alive>
> >
>
> oooh it mellowed and it is so very good right now.
> so good.


Happy, happy, joy, joy! Trust your oven to mellow garlic given time
and heat.



--

Practice safe eating. Always use condiments.

Oh, and BTW... there's no such thing as too much garlic. ;-)
sf wrote:
> On Wed, 18 Jan 2006 05:38:41 GMT, The Bubbo wrote:
>
> > sf wrote:
> > >
> > > The Bubbo wrote:
> > >> I decided to make a loaf of garlic rosemary bread. David likes garlic so I
> > >> threw in a bunch. I threw in too much. The machine isn't even to the bake
> > >> cycle and the house positively reeks of garlic.
> > >>
> > >> I fear the final results
> > >>
> > >
> > > With any luck it will mellow... like roasted garlic should!
> > >
> > > <keep hope alive>
> > >
> >
> > oooh it mellowed and it is so very good right now.
> > so good.
>
>
> Happy, happy, joy, joy! Trust your oven to mellow garlic given time
> and heat.
>
>
>
> --
>
> Practice safe eating. Always use condiments.

Johnny Dividas wrote:
> Oh, and BTW... there's no such thing as too much garlic. ;-)

I agree but what about the others who have to sit next to someone
who ate so much garlic that it is coming out of the pores of the skin?
Not breath, but the skin! At least I am antibacterial if I ate so much
garlic.

"The Bubbo" > wrote in message
...
> I decided to make a loaf of garlic rosemary
bread. David likes garlic so I
> threw in a bunch. I threw in too much. The
machine isn't even to the bake
> cycle and the house positively reeks of garlic.
>
> I fear the final results
>
>
> --
> .:Heather:.
> www.velvet-c.com
> Step off, beyotches, I'm the roflpimp!

I noticed a thread about bread machines a few weeks
back but I didn't read it cause I didn't have one.
Now I do. I haven't used it yet but I did read some
of the book that came with it. It warned about
adding too much garlic or cinnamon. It also told me
I have to buy special flour.(after I went and
bought a jar of yeast and some measuring spoons)
Will it still work with regular unbleached flour? I
haven't made bread since the 70's and never used a
fancy machine like this. I'm a little intimidated
but anxious to try it out. What are the _REAL_
do's and don'ts?

Kathy

Kathy wrote:
>
> I noticed a thread about bread machines a few weeks
> back but I didn't read it cause I didn't have one.
> Now I do. I haven't used it yet but I did read some
> of the book that came with it. It warned about
> adding too much garlic or cinnamon. It also told me
> I have to buy special flour.(after I went and
> bought a jar of yeast and some measuring spoons)
> Will it still work with regular unbleached flour? I
> haven't made bread since the 70's and never used a
> fancy machine like this. I'm a little intimidated
> but anxious to try it out. What are the _REAL_
> do's and don'ts?
>
Bread flour has more gluten than AP flour. If you have a lot of AP
flour you want to use up, go get some gluten flour to mix with it for
bread. Otherwise, save the AP flour for general use and get some bread
flour for your machine. The point of the higher gluten is that it
gives you better rise and better texture for your bread. -aem

aem wrote:
>
> Kathy wrote:
>>
>> I noticed a thread about bread machines a few weeks
>> back but I didn't read it cause I didn't have one.
>> Now I do. I haven't used it yet but I did read some
>> of the book that came with it. It warned about
>> adding too much garlic or cinnamon. It also told me
>> I have to buy special flour.(after I went and
>> bought a jar of yeast and some measuring spoons)
>> Will it still work with regular unbleached flour? I
>> haven't made bread since the 70's and never used a
>> fancy machine like this. I'm a little intimidated
>> but anxious to try it out. What are the _REAL_
>> do's and don'ts?
>>
> Bread flour has more gluten than AP flour. If you have a lot of AP
> flour you want to use up, go get some gluten flour to mix with it for
> bread. Otherwise, save the AP flour for general use and get some bread
> flour for your machine. The point of the higher gluten is that it
> gives you better rise and better texture for your bread. -aem
>

oh, also, if you go get wheat gluten to mix in with your flour, get it from
the bulk bin not the box in the baking aisle. It's so much cheaper in the bin.

I know, I use lots of it to make my own fake meat.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

The Bubbo wrote:
> aem wrote:
>
>>Kathy wrote:
>>
>>>I noticed a thread about bread machines a few weeks
>>>back but I didn't read it cause I didn't have one.
>>>Now I do. I haven't used it yet but I did read some
>>>of the book that came with it. It warned about
>>>adding too much garlic or cinnamon. It also told me
>>>I have to buy special flour.(after I went and
>>>bought a jar of yeast and some measuring spoons)
>>>Will it still work with regular unbleached flour? I
>>>haven't made bread since the 70's and never used a
>>>fancy machine like this. I'm a little intimidated
>>>but anxious to try it out. What are the _REAL_
>>>do's and don'ts?
>>>
>>
>>Bread flour has more gluten than AP flour. If you have a lot of AP
>>flour you want to use up, go get some gluten flour to mix with it for
>>bread. Otherwise, save the AP flour for general use and get some bread
>>flour for your machine. The point of the higher gluten is that it
>>gives you better rise and better texture for your bread. -aem
>>
>
>
> oh, also, if you go get wheat gluten to mix in with your flour, get it from
> the bulk bin not the box in the baking aisle. It's so much cheaper in the bin.
>
> I know, I use lots of it to make my own fake meat.

Would you post a recipe for the fake meat?
I use Morning Star farms crumbles for chili with great results. Does
your recipe make something similar in texture?

Thanks,

patrice
>

patrice wrote:
>
>
> The Bubbo wrote:
>> aem wrote:
>>
>>>Kathy wrote:
>>>
>>>>I noticed a thread about bread machines a few weeks
>>>>back but I didn't read it cause I didn't have one.
>>>>Now I do. I haven't used it yet but I did read some
>>>>of the book that came with it. It warned about
>>>>adding too much garlic or cinnamon. It also told me
>>>>I have to buy special flour.(after I went and
>>>>bought a jar of yeast and some measuring spoons)
>>>>Will it still work with regular unbleached flour? I
>>>>haven't made bread since the 70's and never used a
>>>>fancy machine like this. I'm a little intimidated
>>>>but anxious to try it out. What are the _REAL_
>>>>do's and don'ts?
>>>>
>>>
>>>Bread flour has more gluten than AP flour. If you have a lot of AP
>>>flour you want to use up, go get some gluten flour to mix with it for
>>>bread. Otherwise, save the AP flour for general use and get some bread
>>>flour for your machine. The point of the higher gluten is that it
>>>gives you better rise and better texture for your bread. -aem
>>>
>>
>>
>> oh, also, if you go get wheat gluten to mix in with your flour, get it from
>> the bulk bin not the box in the baking aisle. It's so much cheaper in the
bin.
>>
>> I know, I use lots of it to make my own fake meat.
>
> Would you post a recipe for the fake meat?
> I use Morning Star farms crumbles for chili with great results. Does
> your recipe make something similar in texture?
>
> Thanks,
>
> patrice
>>
>

I'll post it tomorrow, it's kind of involved.
It's not initially like the crumbles, it cooks up in slabs and can be sliced
though I have thrown it through the meat grinder with great success.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

On Wed, 18 Jan 2006 15:34:39 -0500, "Kathy" >
wrote:

>I noticed a thread about bread machines a few weeks
>back but I didn't read it cause I didn't have one.
>Now I do. I haven't used it yet but I did read some
>of the book that came with it. It warned about
>adding too much garlic or cinnamon. It also told me
>I have to buy special flour.(after I went and
>bought a jar of yeast and some measuring spoons)
>Will it still work with regular unbleached flour? I
>haven't made bread since the 70's and never used a
>fancy machine like this. I'm a little intimidated
>but anxious to try it out. What are the _REAL_
>do's and don'ts?
>

The bread will come out denser with the all-purpose flour. It will
taste fine and make nice sandwiches and toast.

But most grocery stores sell bread flour, so you might want to pick up
a bag and after a few loaves try the AP flour to see the difference.

Sue(tm)
Lead me not into temptation... I can find it myself!

Kathy wrote:
>
> "The Bubbo" > wrote in message
> ...
>> I decided to make a loaf of garlic rosemary
> bread. David likes garlic so I
>> threw in a bunch. I threw in too much. The
> machine isn't even to the bake
>> cycle and the house positively reeks of garlic.
>>
>> I fear the final results
>>
>>
>> --
>> .:Heather:.
>> www.velvet-c.com
>> Step off, beyotches, I'm the roflpimp!
>
> I noticed a thread about bread machines a few weeks
> back but I didn't read it cause I didn't have one.
> Now I do. I haven't used it yet but I did read some
> of the book that came with it. It warned about
> adding too much garlic or cinnamon. It also told me
> I have to buy special flour.(after I went and
> bought a jar of yeast and some measuring spoons)
> Will it still work with regular unbleached flour? I
> haven't made bread since the 70's and never used a
> fancy machine like this. I'm a little intimidated
> but anxious to try it out. What are the _REAL_
> do's and don'ts?
>
> Kathy
>
>

Regular flour works just fine. Bread flour has a higher gluten content which
helps with elasticity and rising, but I've been using bread machines for years
and have made the bread with regular unbleached flour and it turned out just
fine.

I would recommend that if you use the timed feature of your bread machine to
put the salt in with the wet ingredients just to keep it safely away from the
yeast which will be on top of the dry.

Don't be intimidated by it at all! GO! Go right now and stick all the
ingredients in for a basic white loaf. Go make bread. You'll quickly learn how
to shuffle the flour in over the water so it covers it completely and your dry
ingredients stay dry and from there, you can go nuts. Don't be scared, a bread
machine is supposed to take the intimidation out of making bread.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

No such thing.






Shaun aRe

On 2006-01-19, Shaun aRe > wrote:

> No such thing.

I was gonna say....!

I remember seeing a film on PBS, years ago, called Garlic Is As Good
As Ten Mothers. The film had a segment on the early Chez Panisse,
showing Alice Waters during her annual "garlic week" preparing a roast
chicken dish where roasting chickens were buried under an avalanche of
whole peeled garlic cloves in huge roasting pans. I always wanted to
try that.

nb

"notbob" > wrote in message
...
> On 2006-01-19, Shaun aRe > wrote:
>
>> No such thing.
>
> I was gonna say....!
>
> I remember seeing a film on PBS, years ago, called Garlic Is As Good
> As Ten Mothers. The film had a segment on the early Chez Panisse,
> showing Alice Waters during her annual "garlic week" preparing a roast
> chicken dish where roasting chickens were buried under an avalanche of
> whole peeled garlic cloves in huge roasting pans. I always wanted to
> try that.
>
> nb

Also 'years ago,' in Berkeley, there was a restaurant (was/is Chez Panisse
in Berkeley?) in Berkeley that smelled so darned good as you passed by.
They had one of those chalk billboards near the door which said, "That smell
you are experiencing is garlic." I guess they must've had too many
inquiries.
Dee Dee

"Dee Randall" > wrote in message
...
>
> "notbob" > wrote in message
> ...
> > On 2006-01-19, Shaun aRe > wrote:
> >
> >> No such thing.
> >
> > I was gonna say....!
> >
> > I remember seeing a film on PBS, years ago, called Garlic Is As Good
> > As Ten Mothers. The film had a segment on the early Chez Panisse,
> > showing Alice Waters during her annual "garlic week" preparing a roast
> > chicken dish where roasting chickens were buried under an avalanche of
> > whole peeled garlic cloves in huge roasting pans. I always wanted to
> > try that.

Oh HELLS yeah that sounds great...

> Also 'years ago,' in Berkeley, there was a restaurant (was/is Chez Panisse
> in Berkeley?) in Berkeley that smelled so darned good as you passed by.
> They had one of those chalk billboards near the door which said, "That
smell
> you are experiencing is garlic." I guess they must've had too many
> inquiries.
> Dee Dee

Heheheheh!



Shaun aRe

In article >,
The Bubbo > wrote:

> I decided to make a loaf of garlic rosemary bread. David likes garlic so I
> threw in a bunch. I threw in too much. The machine isn't even to the bake
> cycle and the house positively reeks of garlic.

Too much garlic? This does not compute.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

"The Bubbo" > wrote in message
...
>I decided to make a loaf of garlic rosemary bread. David likes garlic so I
> threw in a bunch. I threw in too much. The machine isn't even to the bake
> cycle and the house positively reeks of garlic.
>
> I fear the final results
>
>
> --
> .:Heather:.
> www.velvet-c.com
> Step off, beyotches, I'm the roflpimp!
=========

Well? How'd it turn out?

--
Syssi

Syssi wrote:
>
>
> "The Bubbo" > wrote in message
> ...
>>I decided to make a loaf of garlic rosemary bread. David likes garlic so I
>> threw in a bunch. I threw in too much. The machine isn't even to the bake
>> cycle and the house positively reeks of garlic.
>>
>> I fear the final results
>>
>>
>> --
>> .:Heather:.
>> www.velvet-c.com
>> Step off, beyotches, I'm the roflpimp!
> =========
>
> Well? How'd it turn out?
>

absolutely fantastic! The garlic mellowed completely, the scent went frm sharp
to delicious and the bread was happily consumed by 2 people and 2 dogs!

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

"The Bubbo" > wrote in message
...
> Syssi wrote:
>>
>>
>> "The Bubbo" > wrote in message
>> ...
>>>I decided to make a loaf of garlic rosemary bread. David likes garlic so
>>>I
>>> threw in a bunch. I threw in too much. The machine isn't even to the
>>> bake
>>> cycle and the house positively reeks of garlic.
>>>
>>> I fear the final results
>>>
>>>
>>> --
>>> .:Heather:.
>>> www.velvet-c.com
>>> Step off, beyotches, I'm the roflpimp!
>> =========
>>
>> Well? How'd it turn out?
>>
>
> absolutely fantastic! The garlic mellowed completely, the scent went frm
> sharp
> to delicious and the bread was happily consumed by 2 people and 2 dogs!
>
> --
> .:Heather:.
> www.velvet-c.com
> Step off, beyotches, I'm the roflpimp!
=============

Woo-hoo! Glad to hear it - and wish I could have sampled!

--
Syssi

Syssi wrote:
>
>
> "The Bubbo" > wrote in message

>>>
>>
>> absolutely fantastic! The garlic mellowed completely, the scent went frm
>> sharp
>> to delicious and the bread was happily consumed by 2 people and 2 dogs!
>>
>> --
>> .:Heather:.
>> www.velvet-c.com
>> Step off, beyotches, I'm the roflpimp!
> =============
>
> Woo-hoo! Glad to hear it - and wish I could have sampled!
>

Swing by sometime, I'l make some for you.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!