gumbo2176

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Thanks. I will try that. It sounds good.

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I baked a turkey for Mother's Day and baked this bread on Monday. We've been eating turkey sandwiches for the past couple days and it's been great using that bread.

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I am interested in trying more bread baking.

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Here's a recipe for an herb/parmesan bread I baked today.

2 cups warm water
2 packs dry active yeast---.25 oz. each---1/2 oz. total
2 tbsp. sugar
2 tsp. salt
2 tbsp. melted butter
1/2 cup plus 1 tbsp. parmesan cheese
1 1/2 tbsp. dried organo
4 1/4 cups all-purpose flour

Sprinkle yeast into the warm water and make sure it is well mixed, then let sit as you put together the other ingredients.

In a large bowl, put the sugar, salt, butter, 1/2 cup cheese, oregano and 3 cups flour. Add the yeast and water mixture. Mix this until it is well blended and smooth----about 2 minutes.

Add the rest of the flour and beat it in until smooth. Cover and let rise in a warm spot for 45 minutes.

Grease and lightly flour a loaf pan and set the oven for 375 degrees. Beat down the dough, pour it into the pan and let it rise a bit more while the oven comes to heat. Sprinkle the last tablespoon of parmesan on top of the dough and bake for 55 minutes.

When done, the top of the loaf will be hard when tapped. Remove from the pan and put the loaf on a cooling rack.

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Recipe?
I’ve never found one that came out like my Grandmas

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Here's my go-to recipe for one loaf:

2 very ripe bananas
3/4 cup sugar
1/4 cup shortening
1 egg
1/2 tsp. baking soda
1/2 tsp. baking powder
2 cups all purpose flour + a little to dust your baking pan
1/2 cup sour cream
1 cup chopped pecans or walnuts

Put the bananas, sour cream, sugar, egg and shortening in a bowl and beat until well blended. Then add the flour, baking soda, baking powder and nuts. Mix well until well blended.

Lightly grease a loaf pan and lightly coat the pan with a very thin layer of flour so the bread releases easily when done.

Bake at 325 for 50 minutes-----use a toothpick inserted in the loaf in various places to make sure it is done. The toothpick should come out clean. If not, bake it in 2 minute intervals and check again.

When done, remove from the pan and place on a cooling rack to cool.

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There's no such thing as "too many people in jail" that's s completely manufactured bullshite talking point created by the pro criminal crowd.

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Easy enough to make room-------------carry out the death penalty cases in an expedited manner instead of allowing them to remain on Death Row for decades.

That should free up a few thousand beds in prisons across the U.S.

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It must be an old man thing. Idk

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I too do a lot of baking. In the last week I've baked 2 date/nut loaves, 2 banana/nut bread loaves and have an oregano/parmesan bread dough proofing to go in the oven in about 1 hr.

I buy my all-purpose flour by the 25 lb. bag from Costco and will easily go through a couple of them a year.

My wife's favorite is Estee' Lauder's Pleasures.

It is a subtle fragrance that lasts for hours.

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Well my wife and I aren’t speaking to each other at the moment… Probably dont need this a month from now. Or maybe I do….hmmmmm

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You've reached the promised land, don't jinx it. :cheers:

I've been a fan for years and boil my own several times a year and have lived in N.O. for all but 3 of my 73 years on this orb.

I do mine in seafood boil seasoning and a few other ingredients to kick them up a notch or three.

I've only pickled chicken eggs and typically use medium size eggs when I do.

Smaller quail eggs will pickle quicker due to their small size.

First thing I do is put a pot of water on the stove with 1/4 cup vinegar in it and heat it up to 185 degrees and make sure it's full enough to cover the jars of eggs by 1 inch. This is the last step in the process.

I boil the eggs and peel them and in my quart jars I will put a couple cut up cloves of garlic and some sliced onion, bay leaves, hot pepper flakes, mustard seed and fill the jar about 2/3 full with vinegar and top it off with water.

I will drain the liquid into a stainless steel pot, add a liberal amount of salt, bring that to a boil and pour it back into the jar, wipe the top of the jar down and screw on the lid and ring.

Then put all the jars in the hot water bath for 15 minutes for pints and 20 minutes if using quart jars. When the time is up, remove the jars and put them on a towel to cool and they will form a vacuum.

They can be stored in a pantry if they form a vacuum or in a fridge if a vacuum doesn't form and eaten first.

I like to let them sit for at least a week before opening them to eat.

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The fear of being vaporized by the USSR.

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Nothing like those school drills to "Duck and Cover" by putting your arms and hands over your head as you got under the leaf of your school desk to protect us in case they dropped the big one.

Peach Cobbler:

4 cups fresh peaches---peeled and cut in slices
1 1/2 cup sugar divided
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 stick butter melted----1/2 cup---plus some pats for greasing the pan
1 tsp. vanilla extract
1/2 cup milk
1/4 cup ice water

Grease a 9 x 13 baking pan with a few pats of butter and line it with sliced peaches
Combine 1/2 cup sugar, flour, baking powder, salt, butter, vanilla and milk--beat until smooth and pour over the peaches.

Combine 1 cup sugar and 1/4 cup cold water, mix well and pour over the batter.

Bake 1 hr. @ 350 degrees.