bread flour

Is this different than regular flour? I've never bought anything that says "bread flour".

Regular flour?
You don't use durum wheat flour when making bread. Too much gluten in it.
However Spelt, AKA dinkel wheat or hulled wheat, are used for instance.

Rye flour is also used in bread making.
Sometimes corn flour is used.

I spoke to LSM about the muffins, she likes
your bread recipe. LSM is not hunting up the
recipe for hers. We are still in Sunday house
work mode.




OK.
This is what LSM does. She says this exactly
how she does it. All I know is that it is
very tasty.

1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup melted shortening
6 cups all-purpose flour
1 teaspoon salt
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PREP
25 mins
COOK
20 mins
READY IN
2 hrs 15 mins
Directions
1.Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2.In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
3.Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
4.Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.
Kitchen-Friendly View

Note well:
6 cups all-purpose flour

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Crayfish recipe.

1. Rinse crayfish in plenty of cold water and check that they are alive.

2. Boil the water with salt and dill, the water should have a strong dill flavor. Put down 8-10 crayfish at a time in the fierce boiling water. Cover with lid. When the water boils again, a new round of crayfish are added in. Add plenty of dill on top last round of crayfish and put back on the cover.

3. The cooking time from when the water starts boiling again, is about 8-10 minutes. Add some light beer after 5-6 minutes and a pinch of sugar.

4. Remove the pan from the heat and cool the direct, often with the help of cold running water. When the water is cooled the crayfish is ready for posting and eating. The very best results, however, if you boil crayfish day before and let them stand cool in its broth overnight. Post crayfish beautifully on a plate.

IMPORTANT. The dill must look this.

bread flour

Is this different than regular flour? I've never bought anything that says "bread flour".

In a pinch, all purpose flour can substituted for bread flour but you may not get as much rise before the bread collapses. Commercial white bread is made with bread flour and it produces the nice fine bubbles you see in the bread. If they used all purpose flour it would be a bit more cake like with a more random structure. Bread flour slices better and make better sandwiches. All purpose flour can be thought of as a mix of bread four and cake flour. Not really great for either application but if you don't use much flour, it can do what you need.
Bread flour is hard to find but most stores sell it in a small bag. I maintain a Costco membership because that is something that Sam's club doesn't carry.

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Crayfish recipe.

I could never cook something alive, and I could never
eat something that has been cooked alive. I don't eat
crab or lobster for that reason.

Once the local grocery store was selling live crayfish.
I bought one and brought it home to rescue it. It died.
:-(

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~Sue~

@Celt how much yeast does LSM use in the muffin recipe-25 ounces is obviously the packet size andnot the recipe amount.

edit ok just noticed the decimal point in front of the 25 so its 1/4 ounce. My visions a bit blurry this morning. Sorry.

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The last few times I have made bread. It has been a very simple. Just Self rising flour, beer and sugar. Nothing very fancy than that.

[edit] I wonder how it would work in a bread machine?

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The last few times I have made bread. It has been a very simple. Just Self rising flour, beer and sugar. Nothing very fancy than that.

[edit] I wonder how it would work in a bread machine?

Bread machines are designed to work with yeast and most don't work with sour dough. Self rising flour uses baking powder for the lift. Now I wonder what would happened if you replaced the water with beer- - - - a bunch of drunk yeast?

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Just stabbed myself in the hand while trying to peel a potato with my new French peeler knife...Ouch!

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Just stabbed myself in the hand while trying to peel a potato with my new French peeler knife...Ouch!

This is what I used to peel potatoes with, never cut Myself once.

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

The last few times I have made bread. It has been a very simple. Just Self rising flour, beer and sugar. Nothing very fancy than that.

[edit] I wonder how it would work in a bread machine?

Bread machines are designed to work with yeast and most don't work with sour dough. Self rising flour uses baking powder for the lift. Now I wonder what would happened if you replaced the water with beer- - - - a bunch of drunk yeast?

Well. The recipe amounts is as follows.
3 cups self rising
3 tablespoons sugar
1 12oz. Beer must be a regular full strength and at room temperature. Lite beer does not work with this.

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Angela's recipe is as stated an English muffin bread, which I'm sure is tasty, too, but LSM's instructions sound more like an English muffin I'm used to. :~)

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The mind is a weird and mysterious place

Btw, when I was in the grocery this morning, I saw some "hot-rize" flour, in addition to the bread flour. Baking sure can be confusing.

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The mind is a weird and mysterious place

Btw, when I was in the grocery this morning, I saw some "hot-rize" flour, in addition to the bread flour. Baking sure can be confusing.

I'm not familiar with the term "hot-rize" for flour, but if I had to hazard a guess I'd suspect that it was something like Bisquick, which is a commercial pancake/waffle mix. When baking powders are double acting it means that the first rise comes from interacting with a liquid and the second rise comes from being exposed to heat. That is why, when you bake a cake, you should put it into the oven right away. You don't want to lose the lift from the first rise by letting the batter just sit there on your counter. So if something is labeled a "hot rize" flour it is probably a baking mix that is heavy in single rise (heat activated) baking powder.

Crayfish recipe.

I could never cook something alive, and I could never
eat something that has been cooked alive. I don't eat
crab or lobster for that reason.

Once the local grocery store was selling live crayfish.
I bought one and brought it home to rescue it. It died.
:-(

But oysters? You eat them alive...

Meat Loaf Cupcakes with Mashed Potatoes

1 pound extra lean ground beef
1/2 pound bulk sweet Italian sausage
1 cup Italian-seasoned breadcrumbs
1 cup shredded carrots
1 cup tomato pasta sauce
1/2 cup water
2 Eggs
1/2 cup finely chopped onion
1 teaspoon finely chopped fresh garlic
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon pepper
6 (3/4-ounce) slices Land O Lakes® Deli 4 Cheese Italian Blend cheese
Potato Topping
1 1/4 cups water
6 (3/4-ounce) slices Land O Lakes 4 Cheese Italian Blend, cut into quarters
2 cups mashed potatoes whipped with butter and milk
1/2 teaspoon salt and pepper to taste

Heat oven to 450°F. Spray 12 cup muffin pan with no-stick cooking spray. Place muffin pan onto 9 x 13 inch baking pan; set aside.

Combine all meatloaf ingredients except cheese slices in large bowl; mix well. Stack 6 cheese slices. Cut into 4 even strips; then cut across into thirds to create 12 small square stacks of cheese.

Shape about 1/3 cupfuls meatloaf mixture into 12 (2 1/2-inch) balls. Press 1 stack cheese into center of each ball, covering evenly with meat mixture so cheese is in center. Place stuffed meatloaf mixture into muffin cups. Bake 20-25 minutes or until internal temperature is at least 165°F and meat is no longer pink.

Meanwhile, combine left over mashed potatoes and 6 cheese quarters and cook over medium-high heat until cheese is melted. Top each cupcake with about 3 tablespoons potato mixture over each meatloaf; sprinkle with paprika, if desired. Serve immediately.

Dang, that recipe sounds excellent!!!!

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"Freedom is just Chaos, with better lighting." Alan Dean Foster

For those of us not able to get the branded cheese - I would assume a sensible substitute would be mozzarella ...

And Mark, are we planning a raid on CeltWolf's place next time he produces a batch ;-)

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Bob Smith
Member of Seti PIPPS (Pluto is a Planet Protest Society)
Somewhere in the (un)known Universe?

For those of us not able to get the branded cheese - I would assume a sensible substitute would be mozzarella ...

And Mark, are we planning a raid on CeltWolf's place next time he produces a batch ;-)

Unfortunately, I don't think it would do well in a UPS box, otherwise I should place an order for a shipment to the kitties and myself.....NOM NOM NOM.

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"Freedom is just Chaos, with better lighting." Alan Dean Foster

Kraft OR Sargento Italian blend would work.

Yes Mozzarella will be fine..

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I'd rather speak my mind because it hurts too much to bite my tongue.
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Anyone who believes a God as powerful as our God did not create others does not truly believe our God is all powerful.

If He created them, they are meant to be found.