Bread beginning to Mix
Watch the video related to bread machine mixes
My bread machine has a window so you can see what it’s doing. It’s mesmerizing.
Help answer the question about bread machine mixes
Do you know the Oster bread machine directions for Hawaiian bread?
Can't find my instruction booklet, and the box of mix tells me to follow the bread machine directions. (grr!) The mix is Hawaiian sweet bread (says to use the sweet setting on the machine) but — and here's THE question — HOW MUCH WATER?!?!?!? I'm tring to make it right now for dinner tonight.
I'm using Answers as a last resort. I've Googled my brains out, searched the Oster site, and even called their consumer help line — which is not open right now.
About Author
This is called The Sponge Method. The water, yeast and 1 3/4 cups of flour are your sponge. I see no reason to use 1/2 package of yeast in the sponge, then another 1 1/2 packages when you add the rest of the dry ingredients. Just add both packs in the beginning and add that 1/2 tsp of sugar now. Use water between 90 and 95 degrees F. Your sponge will rise quickly and be very bubbly.
Now add the sweet dough ingredients to your sponge, remembering that you have already added all of the yeast and the sugar. The rest of the recipe looks fairly straight forward. Unless you just want to, there is no reason to chop up the dough. You can leave it rolled and bake in bread pans. They will look like cinnamon rolls inside when sliced.
If you have anymore questions feel free to email me.
Sounds like you were describing hushpuppies to me. Those are good if you add a bit of minced onion into the batter.
You may want to try this variation as well. You can use your recipe for the cornbread mix, but add a bit more water or milk to the batter so that it is pourable. In a skillet that's got a shallow amount of oil, pour the cornbread mix and fry as you would pancakes. These are really good and a nice variation to tradition pan cook cornbread.
Here's the recipe I use for cornbread (it makes alot)
2 cups cornmeal
1 cup of flour (self-rising)
1/2 cup sugar
1-2 eggs
enough milk to make a batter
**Beer can be added if you are making hushpuppies or fried cornbread cakes.**
love it, love it, love!
With your vet's approval, try a diet of equal parts boiled white rice, cottage cheese and cooked ground beef.( My vet's 'sick dog diet') Or, just the rice, or canned pumpkin…NOT pie filling, just plain pumpkin. This is a very young pup and their stomachs can be very sensitive. Watch the baby closely and stay in close contact with your vet, as well. Hope your pup feels better soon.
Actually, the shortest complete sentence is "Go!"
Oh, and so people from Germany will be 'Germs!'
It looks like a good beginning, but you need to add more vegetarbles and fruit. You seem to be eating the same fruits and veggies through the day. Instead of eating a banana in the morning and afternoon snack, choose a different fruit for the snack. You also ate carrots twice in once day, try a different veggie(preferably a different color.0
An easy way to tell what nutients you are getting is by the color of the veggies/fruits you choose. You ate orange(carrot), green(peas, spinach), but what about red(pepper). You ate yellow(banana), orange(juice), green(grapes), but how about red(strawberries), blue(blue berries), etc.
The other concern is how much soy/protein you are incorporating into your meals. You ate 7 servings from the protein group in one day and most of it was soy. You only need 3-4 servings per day, there is no need to go crazy trying to incorporate all this protein in one day. You are lacking in whole grains, you only ate one piece of bread during the day. Add more whole grains.
A good way to make a balanced meal is to have each meal consist of one protein source, veggies, and a whole grain http://www.theportionplate.com/enlargedplate.html . Snacks should be fruit. Also be aware of what a portion size is, here is a comparison chart http://www.dlife.com/dLife/do/ShowContent/food_and_nutrition/weight_management/when_size_matters.html?s_kwcid=meal%20portion%20size|1826539223&gclid=CPfjoYL-gpkCFQu-GgodNxQNoA
You should be looking to balance your meals a little better. For example, you dinner contains three protein sources, and no whole grains. The protein sources are the patty, the black eyed peas(which are beans, and the soy milk.
You lunch is also fairly unbalanced and lacking. Peas and corn are both starchy vegetables, and should be limited. You could choose a better veggie for a more nutritious meal. One starch is more than enough for a meal.
You may benefit from looking at what a balance meal plan looks like. There is a great site http://health.discovery.com/national-body-challenge/national-body-challenge.html , it is technically for weight loss, but can be used for healthy eating, as it gives the option to maintain weight. Even if you don't use it it does give a good idea of what you should be eating.
I hate it when someone answers a question with something you've already said you've found, but isn't right. Okay, here, I found this posting, it sounds more like what you were looking for: http://www.creativehomemaking.com/phpBB2/viewtopic.php?p=1759 – quoted below:
Years ago I made this bread using a starter and now I just need to have some again. The starter was given to me and to feed it I had to add potato flakes, sugar and milk. The only starter recipe I've seen uses flour. Will it turn out the same? The bread has a white bread consistency but a touch of sweetness. It's soooo good out of the oven.
Posted: Mon May 24, 2004 12:16 pm Post subject:
Could this be what you're looking for? It doesn't use milk but water. Here are a few varieties to use with the recipe also.
SOURDOUGH BREAD
1 c. water
3/4 c. sugar
3 tbsp. potato flakes
Combine all the above ingredients well in a mixing bowl and leave (cover it with a cloth or paper towel) in a warm place 8-12 hours.
DAY 2:
Add the same ingredients as above and repeat the instructions above again placing in a warm place for 8-12 hours. Now you have your "STARTER".
Feed me as directed or I will die. Do not use the dough mixture the same day you feed, always take out what you want first before feeding, and never let the dough get down to less than one cup. Leave out of the refrigerator on feed day for 3-5 hours.
Keep the starter in a jar or container with holes in the top and don't forget to feed. You can always share the starter with a friend.
BREAD DOUGH INSTRUCTIONS:
6 c. bread flour
1 1/4 c. starter
1/4 c. sugar
1/2 c. corn oil
1 tsp. salt
1 1/4 c. warm water
Combine the bread mixture well and brush the top with oil and cover with greased wax paper or plastic wrap. Let this rise in a warm place 8-12 hours or until dough doubles in bulk. Turn over onto a lightly floured surface and knead it until its not sticky. Then divide your dough and place into 2 large bread pans. Let this rise 8-12 hours or until double in size once again. Bake 30-35 minutes at 350 degrees. Turn out of the pan and cool before slicing.
BISCUITS:
1 c. sourdough
3/4 tsp. soda
1/3 c. cooking oil
1/2 tsp. salt
1 c. flour
Drop by tablespoons on ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes. Do not let the biscuits get too brown or they will be tough. You can also split in half and use for shortcake.
PANCAKES:
1 c. milk
1 egg
1 c. sugar
Flavor to taste
Mix as for biscuits, and then add above ingredients. This batter is runny, so you will probably need more flour.
COFFEE CAKE:
1 egg
1/2 tsp. cinnamon
3/4 c. sugar
Mix as for biscuits, and then add the above ingredients. Any of the following may be added: raisins, nuts, mincemeat, etc.
TOPPING FOR COFFEE CAKE:
1 1/2 tsp. cinnamon
1 tbsp. flour
1/2 c. brown sugar
1/2 stick butter
Crumble together, put dough in greased and floured pan. Cover dough with topping. Bake at 350 degrees for 35 minutes.
CORNBREAD:
1 c. cornmeal
1 egg
Mix as for biscuits (only use 1/2 c. flour). Add milk enough for the right consistency. Bake at 300 degrees for 25-30 minutes.
MUFFINS:
1 egg
Little milk
1/2 c. or more sugar
Start as for making biscuits, and then add above ingredients. Stir in blueberries. Bake at 375 degrees for 12-15 minutes.
200 chicken salad sandwiches
CHICKEN,COOKED,DICED 36 lbs
CELERY,FRESH,CHOPPED 3 gal
SALAD DRESSING,MAYONNAISE 2 qts
ONIONS,FRESH,CHOPPED 5cups
JUICE,LEMON 2 cups
SALT 4 tbsp
PEPPER,BLACK,GROUND 3 tbsp
BREAD,WHITE 400 sl
LETTUCE,LEAF,FRESH,HEAD 9 lbs
Method
1 Combine chicken, celery, salad dressing, onions, lemon juice, salt and pepper. Mix lightly but thoroughly.
2 Spread 1 slice bread with 3/4 cup filling; top with lettuce and second slice of bread.
3 Cut each sandwich in half. CCP: Cover and refrigerate sandwiches at 41 F. or lower
Unfortunately toaster ovens are not very good for baking. A toaster oven has more in common with a broiler than an oven.
Since most of the energy comes from the top or top and bottom and not from the walls or air inside you will find it difficult to get even cooking for things like bread. The top will be burned and the inside underdone.
If you absolutely must use your toaster oven, I'd bake smaller loaves and you could try covering the top until half or more done but not with foil … maybe some parchment paper. Not the best of solutions or results but the best you can do.
If space is a premium, and you do not have a regular oven I might suggest you get a microwave / convection oven combination, as you almost certainly have a microwave nowadays.