Brother William Recipe Reviews (Pg. 1) - (15003680)

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Brother William



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Tofu Tacos I

Reviewed: Dec. 2, 2011
If you freeze, thaw, and dry the tofu in a 200° oven before soaking and cooking it, it acquires a meat-like chewy texture. I used regular tofu, and I added about 2 Tbs. crushed dry oregano, 2 tsp cumin, 3 large cloves of chopped garlic plus 1 Tbs of granulated garlic, and 2 Tbs of two different kinds of chili powder. I also added some Beef flavored "Better Than Bullion" to give the tofu a beefy flavor and color. They ate it up without even realizing they were eating tofu.
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French Bread

Reviewed: Nov. 27, 2011
As others have written, I found the recipe tastes better with double the salt and less flour. I also add a Tbs. of extra virgin olive oil and a Tbs. of vital wheat gluten per loaf. I use highly active yeast that I proof with a tablespoon of sugar dissolved in the warm water. I mix in the gluten with about 1/3 cup of flour and let the yeast start bubbling before adding more flour and the salt. After kneading the dough, I let it rest for 10 minutes and then immediately roll and stretch it by hand into a loaf, slit the top, and apply the first coat of whole egg w/out water. I let it rise 30 minutes and then bake it right away for 20 minutes and apply the second coat of whole egg and then bake it another 20 minutes. This produces a deeper golden brown and crisper crust with bigger and less even-sized holes in the bread, which is what I want in French bread. The center of this bread comes out lighter and fluffier than the original recipe. This method also takes less time!
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