BreadBaker Profile - (12644284)

cook's profile


Home Town:
Living In: Wisconsin, USA
Member Since: Feb. 2011
Cooking Level: Professional
Cooking Interests:
Recipe Box 2 recipes
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About this Cook
I have been baking for 37 years. As a child, my responsibility was to bake all the bread for our large family. It was a huge task, of course. Since then, I have studied bread making and bake approximately 1,000 loaves of bread every year.
My favorite things to cook
I like to bake specialty and healthy breads. My goal is usually to produce very high fiber breads that are moist, pliable, and delicious. Without the use of any gums, my breads usually contain 35% to 55% fiber by volume (after all, we eat bread by the slice, not by the ounce)
My cooking triumphs
Super high fiber breads that are moist and pliable. 35% to 55% fiber. Although we have to believe that everything that can be done to bread has already been done, I like to believe that the techniques I discovered on my own are unique.
Recipe Reviews 3 reviews
Basic Buttermilk Corn Bread
This recipe is indeed interesting from an historic perspective - possibly a passed-down recipe from an age where leavening and maybe even white flour was hard to get and not always available to the lonely farm-wife. The density and lack of sugar are not so detracting as the lack of salt or any other flavoring in this recipe. It reminds me a little of the modern "depression era" bread recipes that leave out salt as if it were so dear as to be unaffordable... which I doubt was really the case except in the most severely poor homes. Some other reviews suggest adding sugar or baking powder or all-purpose flour. That really would change the recipe too dramatically and take away from the simple charm of this "southern" cornbread. I would suggest adding a teaspoon of salt. It maintains the spirit of this all-corn southern bread, but makes it palatable. If you want a slightly fluffier cornbread, meringue the egg by beating vigorously to froth before mixing with other ingredients. What the poor southern cook might have lacked in ingredients, they could make up with elbow-grease.

18 users found this review helpful
Reviewed On: Oct. 1, 2011
Polish Sourdough Rye Bread
Very nice. If you don't have good sourdough starter, but can't wait to try this recipe, substitute a pint of sour cream plus one extra TBS (one packet) of yeast.

4 users found this review helpful
Reviewed On: Feb. 19, 2011
Rye Beer Bread
I was surprised to find that this is nearly identical to a recipe I THOUGHT I had invented. Alas... To make a darker and slightly more flavorful bread, use dark/stout beer, molasses, and two TBS of instant coffee. Also suggest using two tablespoons of vinegar as yeast nutrient and dough conditioner. Boil the beer and cool before adding other ingredients. Boiling the beer sours it a bit for a stronger rye bread flavor. Three heaping TBS of sour cream will add a lot to the texture, taste, and shelf-life of the bread.

20 users found this review helpful
Reviewed On: Feb. 19, 2011

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