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Old 12-06-2012, 01:11 PM   #91
stickergoddess
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My loaf is in the oven... hoping to have a yummy bbq pork sandwich for dinner tonight.
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Old 12-08-2012, 03:30 PM   #92
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I just ordered some Italian loaf pans from amazon to make a long skinny loaf with this recipe. I can't wait to try it, maybe make sub rolls!???
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Old 02-19-2013, 07:03 AM   #93
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I just made the inside out peanut butter cookies for valentines

This was very tasty, but because go high altitude had to cover the last 15 minutes of cooking.
image.jpg
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Old 02-19-2013, 07:04 AM   #94
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Here is the before bake

Oops I could not get 2 different pics.
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File Type: jpg image.jpg (55.9 KB, 40 views)

Last edited by majomor; 02-19-2013 at 07:06 AM.. Reason: Picture after
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Old 02-19-2013, 08:20 AM   #95
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They look great, upside down and sideways!
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Old 02-19-2013, 02:11 PM   #96
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They look yummy!!!

My pics keep coming out sideways and upside down too when I post from my iPod lol I have to do it from my kindle. I can only post one pic at a time from my iPod too.
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Old 02-21-2013, 01:21 PM   #97
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Originally Posted by Ginaaaaaa View Post
They look yummy!!!

My pics keep coming out sideways and upside down too when I post from my iPod lol I have to do it from my kindle. I can only post one pic at a time from my iPod too.
That was happening with my ipad also. I googled it and it seems I was holding my ipad upside down when I was taking the pictures.
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Old 02-21-2013, 02:53 PM   #98
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That was happening with my ipad also. I googled it and it seems I was holding my ipad upside down when I was taking the pictures.
That makes sense lol

I figured out why mine were coming out sideways. If I turn the iPod sideways it goes into landscape mode but sometimes when I turn it, it doesn't go into landscape so it comes out sideways. I make sure its gone into landscape mode before I take my pictures now and they are fine.
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Old 02-22-2013, 04:49 PM   #99
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and it was AWESOME.. I made it into rolls instead of a loaf.. I got 21 small rolls..very good,, loved dipping into olive oil with it..I had to freeze them so I would not keep eating it.. Next time I think I will shape into a long loaf like italian bread and bake on cookie and then slice.. the rolls held there shape so I think the bread would too. I cant wait to try another.. my rolls were 1.6 net carbs each..
Oh my goodness, I'll have to find that recipe or get the book. Sounds wonderful. Did they taste like wheat rolls?
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Old 02-22-2013, 05:19 PM   #100
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Originally Posted by Ginaaaaaa View Post
That makes sense lol

I figured out why mine were coming out sideways. If I turn the iPod sideways it goes into landscape mode but sometimes when I turn it, it doesn't go into landscape so it comes out sideways. I make sure its gone into landscape mode before I take my pictures now and they are fine.
Thank you so much for explaining!!!
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Old 02-22-2013, 06:48 PM   #101
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Originally Posted by Ginaaaaaa View Post
That makes sense lol

I figured out why mine were coming out sideways. If I turn the iPod sideways it goes into landscape mode but sometimes when I turn it, it doesn't go into landscape so it comes out sideways. I make sure its gone into landscape mode before I take my pictures now and they are fine.
Thanks very much Gina for sorting that out.....it was driving me crazy!!!
I wanted to ask you a question Gina (you are so hard working, don't want to forget to thank you for all your work!).
I just made the Pizza with the yeast and salt and OO and the BTF mix.
I had made Maria's 2 weeks ago and had a partly burnt turnout as I let it broil on High!!!!!(just ended up eating the topping, so I really did not get a good taste of the crust.(do you broil your Pizza at the end like she says?)
How would you compare Maria's crust to this one of yours with the yeast?
thanks very much.
Joanne
from high altitude Canada (huge altitude issues with baking!)
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Old 02-22-2013, 07:25 PM   #102
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Thanks very much Gina for sorting that out.....it was driving me crazy!!!
I wanted to ask you a question Gina (you are so hard working, don't want to forget to thank you for all your work!).
I just made the Pizza with the yeast and salt and OO and the BTF mix.
I had made Maria's 2 weeks ago and had a partly burnt turnout as I let it broil on High!!!!!(just ended up eating the topping, so I really did not get a good taste of the crust.(do you broil your Pizza at the end like she says?)
How would you compare Maria's crust to this one of yours with the yeast?
thanks very much.
Joanne
from high altitude Canada (huge altitude issues with baking!)
I've made Maria's crust a few times and I do like her crust, but I never broil it. I just roll out the dough, top it then bake at 400 for 25 minutes. I also burnt my pizza the first time I made it when I put it under the broiler, thats when I decided to just top and bake it. I've only made the yeast pizza crust once so far and I did like it, I think it needs a little more liquid because it came out somewhat dry. Did you like it?
I can't really compare the two because their both different doughs, they each have a different taste but I like them both.
My favorite pizza right now is the one I made using the BTF mix that has no yeast in it. It's in the BTF sticky thread.

Sorry but I can't help you with the high altitude problem, I don't know anything about it.
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Old 02-22-2013, 10:55 PM   #103
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Yes you are right Gina, the 2 crusts are very different.
I did finally have the Yeast crust tonight and it was very good tasting i.e no funkiness. But you were right it was dry and I should have sprinkled OO on top before I baked it.
Instead I sprinkled on the OO after it was baked which helped.
Yes it still does need some work with the dryness , maybe I should have added more OO.
I will try your other sticky crust next....I tossed up the idea of making it instead to night but I wanted it to be different from Maria,s, which has Psyllium husk powder also......so onto the next one of yours.

I have to add, that I was soso stuffed after eating 2 pieces, that I barely had enough room for Maria,s Tres Leches yellow cake, which was fabulous tasting.....Which leads me to try your recent yellow cake with the whole milk powder tomorrow.
thanks for replying.
Joanne
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Old 02-23-2013, 10:24 AM   #104
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Quote:
Originally Posted by majomor View Post
Yes you are right Gina, the 2 crusts are very different.
I did finally have the Yeast crust tonight and it was very good tasting i.e no funkiness. But you were right it was dry and I should have sprinkled OO on top before I baked it.
Instead I sprinkled on the OO after it was baked which helped.
Yes it still does need some work with the dryness , maybe I should have added more OO.
I will try your other sticky crust next....I tossed up the idea of making it instead to night but I wanted it to be different from Maria,s, which has Psyllium husk powder also......so onto the next one of yours.

I have to add, that I was soso stuffed after eating 2 pieces, that I barely had enough room for Maria,s Tres Leches yellow cake, which was fabulous tasting.....Which leads me to try your recent yellow cake with the whole milk powder tomorrow.
thanks for replying.
Joanne
Thank you for trying my pizza crust. Yes, the yeast flavor was a nice change and the slight wetness or sliminess from the psyllium was not there either. I think adding more water or oil would help with the dryness. My daughter mentioned the dryness but I kind of liked it compared to the psyllium crust. I want to make the yeast one again soon, but my kids if you can believe it, are getting sick if pizza lol. I think my recipe using the BTF mix in the psyllium pizza crust gives a dryer crust, and the psyllium isn't as present as it is in the original recipe.

Maria's cake sounds yummy! I can't believe how much mine tastes like a real high carb yellow cake. I used the buttery vanilla flavored emulsion, which I think gave it that real bakery flavor too. I ate a piece last night right from the fridge and it was even more moist. If you don't have whole milk powder you can use non-fat or if you don't want to use milk powder you can use your favorite milk sub in place of the water in the recipe.

Sorry about our thread jack everyone, please just ignore us!

Last edited by Ginaaaaaa; 02-23-2013 at 10:27 AM..
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Old 02-23-2013, 10:47 AM   #105
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I have the book, and haven't made anything out of it. Gotta get to baking.
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Old 02-09-2017, 09:18 AM   #106
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Your getting this thru your library inspired me to check at our Library and I now have a hold for it. I love to look thru things b/f making a decision to purchase.
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Old 02-22-2017, 09:13 AM   #107
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have made this bread twice now, first the same as original recipe, but today made it the same except added sweetener, nutmeg, cinnamon, etc. to make a sweet bread, added some chopped walnuts and extra cinn. and sweetener on top. very pleased with it. wondering how is the best way to store it
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Old 02-27-2017, 12:58 PM   #108
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Forgot I had this book in my kindle library. Thanks for reminding me. The herb Italian bread just came out of the oven. I made them into 9 large rolls using the cheese version. Added mozarella. They smell wonderful. They hold their shape very well so I think a Italian loaf shape would work very well. I think I'll try that next.
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Old 02-28-2017, 09:08 AM   #109
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I put the rolls I made yesterday in the fridge thinking I will have rolls for the week. Just out of the oven, dipped in olive oil they were really tasty. This morning, I'm not as happy. The somewhat slimy mouthfeel I get from flax meal really comes through after they have been chilled overnight. I couldn't finish the sandwich I made with one this morning. Maybe I'll see if I can scale the recipe to make one days serving to be eaten immediately and not have to have leftovers. Otherwise I'll adapt it with less flax so I can save for the week.
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