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Old 06-06-2013, 10:14 AM   #181
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Sure sounds good, EagleEye.

I'm eager to see those, Gina. I've got to remember to get blueberries at the store, for a couple different things I want to try.
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Old 06-07-2013, 08:47 AM   #182
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Any more sweet bread ideas anyone?
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Old 06-08-2013, 02:13 PM   #183
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I went to the store and got more whey soy protein powder from Kroger. I get whey soy protein blend because it is cheaper than whey protein. The recipe comes out fine with no aftertaste at all.

Im going to disney world in a week or so. I will be taking lots of this bread with me. I will just swap the bun when I order burgers or sandwiches. My vacation will be much more enjoyable now.

Last edited by eagle eye; 06-08-2013 at 02:15 PM..
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Old 06-08-2013, 05:04 PM   #184
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Well I'm glad I can bring a little "something extra" to your vacation, EagleEye. It is nice to have a neutral bread that's easy to transport. I tried it today as a grilled cheese. I just sliced one slice laterally, added 1˝ slices American and grilled cut sides in the butter. It toasted fairly decently I think. The sandwich was a little too thin and not quite filling enough, so next time I'll try 2 whole pieces around that cheese.
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Old 06-08-2013, 08:41 PM   #185
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Eagle Eye,

Have fun! I've never been...unless you count the fact that I was in my Mom's tummy when she went. LOL!

As far as sweet breads, you could easily add strawberry pieces to the batter. Maybe unsweetened coconut. Might need more liquid then though. I'm thinking about this as I type. What does anyone else think?

Tracy
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Old 06-10-2013, 01:28 PM   #186
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We're having spaghetti tonight and I'm going to try to bake this into an Italian "loaf" tonight for slicing and dipping into a new Balsamic Bruschetta Dipping Oil I made up this afternoon. I could just do it flat, but I want to see if it will bake in loaf shap in an oval/log-shaped vegetable dish I have. Not sure how long to bake it, but I'm thinking 35-40 minutes. I'll just have to watch it closely.

I suppose berries might just work OK in this, but I'd sweeten up the batter also just a bit. Maybe even a little vanilla. But I'm thinking cake batters would do better in a berry application application. I think the cinnamon/sweetener/optional snipped raisins idea would be particularly good, because that would be like a cinnamon roll/bread.
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Last edited by buttoni; 06-10-2013 at 01:33 PM..
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Old 06-10-2013, 02:00 PM   #187
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I had the most amazing grilled veggie sandwich today!! I grilled some red and green peppers, onions and mushrooms then topped the veggies with some feta and Greek olives. Then I grilled two slices of the flat bread, filled it with the veggie mix and slathered on some Aioli. I was in heaven!!!


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Old 06-10-2013, 02:53 PM   #188
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Gina -- I'm drooling here and I'm not even hungry lol.

Peggy - I can't wait! I've read this thread so many times and always wondered if someone would eventually try that!
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Old 06-10-2013, 04:42 PM   #189
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Quote:
Originally Posted by Ginaaaaaa View Post
I grilled some red and green peppers, onions and mushrooms then topped the veggies with some feta and Greek olives. Then I grilled two slices of the flat bread, filled it with the veggie mix and slathered on some Aioli. I was in heaven!!!
Click on pic to enlarge
Your sandwich looks just gorgeous, Gina. I love this bread for deli cold cuts and butter grilling, too. I figure I will just have to try a Stromboli with it one of these days. I love Stromboli.

My loaf tonight came out pretty. Didn't rise all that much, but mounded a little. It cooked pretty evenly on all surfaces. I had a piece of silicone on the bottom of the dish and oiled the sides. It stuck a little to the sides of the dish, so oil your pan well.
It takes about 30 minutes to cook in this 8˝ x 4" oblong, curve-sided vegetable dish. Mine cooked 35 min. and got a little too brown I think:

Last edited by buttoni; 06-10-2013 at 04:44 PM..
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Old 06-10-2013, 05:13 PM   #190
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Did you double the recipe for that loaf or is it a single recipe? It looks great!
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Old 06-10-2013, 06:08 PM   #191
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That loaf looks really good!! The coloring is beautiful!

I'm making another sandwich tomorrow!!
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Old 06-11-2013, 01:43 AM   #192
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That loaf looks amazing!
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Old 06-11-2013, 02:26 AM   #193
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Peggy, I forgot to ask. How long does the bread stay fresh in the fridge?
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Old 06-11-2013, 04:16 AM   #194
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Did you double the recipe for that loaf or is it a single recipe? It looks great!
I'd be interested to know this as well. That loaf looks so beautiful, Peggy.

Tracy
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Old 06-11-2013, 08:15 AM   #195
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That's just a single recipe of the batter, girls. The veggie dish is only 8x4. I was hoping the smaller size would yield a taller loaf, but it didn't really. Next time I want a loaf shape, I'm going to make 1˝ recipes of batter and use the same dish to bake it in hopes of a taller loaf. Hubby really liked this stuff dipped in the Balsamic Bruschetta dipping oil.

Discovery: the bread seems more cake-like when done as a loaf.
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Old 06-11-2013, 02:54 PM   #196
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I just made the bread and added cinnamon and sweetener as someone had suggest. It was really good!! This should be even better with a cup of coffee.

Does anyone know how long the bread will stay fresh in the fridge ?
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Old 06-11-2013, 04:48 PM   #197
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I still have a couple slices of the cinnamon version I made in the fridge, it must be going on 2 weeks now. I keep all my breads a long time in the fridge, sometimes I keep some out and freeze the rest, but it seems to keep well.
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Old 06-11-2013, 05:23 PM   #198
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I made sandwich buns with the mix today. Just put a few tablespoons for each bun in a blob on some non stick foil, covered with some plastic wrap and squashed them with my hand. Nice round buns. I made 6. My husband loved having a sliced turkey breast, avocado and tomato sandwich on a bun. Thanks again, Peggy.
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Old 06-11-2013, 07:43 PM   #199
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Quote:
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That's just a single recipe of the batter, girls. The veggie dish is only 8x4. I was hoping the smaller size would yield a taller loaf, but it didn't really. Next time I want a loaf shape, I'm going to make 1˝ recipes of batter and use the same dish to bake it in hopes of a taller loaf. Hubby really liked this stuff dipped in the Balsamic Bruschetta dipping oil.

Discovery: the bread seems more cake-like when done as a loaf.
OK. Thank you for telling us. When I make this recipe as a loaf, I'll do at least 1 1/2 times the recipe.

Tracy
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Old 06-12-2013, 06:47 AM   #200
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Peggy, I forgot to ask. How long does the bread stay fresh in the fridge?
Sorry, I just saw this EagleEye. Frankly, I'm not sure, because I finish off a batch within 9 days as a rule, since I tend to either have a slice at breakfast or at lunch. But I can tell you for sure, I have never had a slice go bad. I've just never counted off the time before it's all gone. Like Tweaker said, all my LC breads have kept exceptionally well in the fridge, even Oopsie rolls.

So glad you and your husband enjoyed the buns, Dee.

Last edited by buttoni; 06-12-2013 at 06:50 AM..
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Old 06-12-2013, 04:15 PM   #201
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Sorry, I just saw this EagleEye. Frankly, I'm not sure, because I finish off a batch within 9 days as a rule, since I tend to either have a slice at breakfast or at lunch. But I can tell you for sure, I have never had a slice go bad. I've just never counted off the time before it's all gone. Like Tweaker said, all my LC breads have kept exceptionally well in the fridge, even Oopsie rolls.

So glad you and your husband enjoyed the buns, Dee.
I had mine in the fridge for a week and it was still good. The loaf looks wonderful Peggy! I think I am going to try the bun shape in my muffin top pan next.
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Old 06-12-2013, 05:50 PM   #202
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I had mold today on the last bun in the fridge. I made them 3 weeks ago.
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Old 06-12-2013, 06:26 PM   #203
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Well, DrJ, it's nice to know their finite lifespan. I know mine are always gone withing 2 weeks, as hubby helps me eat them occasionally.
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Old 06-12-2013, 06:35 PM   #204
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Woohoo!! This bread is a keeper
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Old 06-13-2013, 01:48 AM   #205
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I had mine in the fridge for a week and it was still good. The loaf looks wonderful Peggy! I think I am going to try the bun shape in my muffin top pan next.

Please let us know how this works out. How much you put in each cavity and how long you baked...pretty please?
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Old 06-13-2013, 04:02 PM   #206
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Terry - I make buns in muffin top pans all the time. I just divide the dough evenly in the 6 muffin tops and bake for 20 mins.. You many need longer or shorter baking time depending on your oven. There are pics of ones I made in post #140 of this thread.

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Old 06-14-2013, 01:07 AM   #207
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Please let us know how this works out. How much you put in each cavity and how long you baked...pretty please?
Hi Terry,

I've made rolls with this recipe in my muffin top pan (6 tops per pan) and I filled each cavity to the top with mixture. They came out beautifully. I believe I left them in about 20 minutes, maybe 5 more minutes. I just checked them.

When I made the batch, I got 6 rolls and 5 bagels (used a donut pan). I filled the donut pan to the top too. I believe those were around 20 minutes also. It could vary, give or take 5 minutes again.

I love this recipe! Only thing I haven't tried is the bread yet.

Tracy

Last edited by Smiles; 06-14-2013 at 01:08 AM.. Reason: added info
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Old 06-14-2013, 01:16 AM   #208
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Thank you!
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Old 06-15-2013, 11:45 AM   #209
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I made the pizza crust (with the idea of freezing it to have on hand when pizza calls our name). My pan is only 12", though, and I further messed up the recipe by adding baking soda (instead of the baking powder called for). My remedy was to just go ahead and add the baking powder, too, so my crust rose too high, 3/4"+, to be used for pizza. I ended up cutting the 12" circle into fourths (for pie-shaped sandwiches lol) and froze it.

Fabulous, fabulous bread mix!! My kitchen smelled so heavenly while it was baking and I can't wait to make it again (properly this time).

I also forgot the 1 Tbsp. water, but learned a neat trick because of it. I found if I ran my hands under hot water, I could pat the dough into the pan really smoothly (while adding the missing water). I'm thinking this might work with a rolling pin, so plan to try it next time and bake it on a stone or silpat so I can roll it more thinly.

Awesome recipe!
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Old 06-15-2013, 01:38 PM   #210
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Hmmm, Beth, mine's way too wet to roll with a pin. Especially since I DO add the yeast dissolved in the 1 T. extra warm water. Leaving that out and the other tbsp. water might render it dry enough, but I have my doubts. Let us know how that works out, as I'd be curious.
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