RRRichmond Profile - Allrecipes.com (16957366)

cook's profile


Home Town: Beverly, Massachusetts, USA
Living In: Melbourne, Florida, USA
Member Since: Nov. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert
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Recipe Reviews 7 reviews
Cinnamon Raisin Bread II
Follow the instructions. Use 3x the cinnamon. Perfection.

0 users found this review helpful
Reviewed On: Feb. 28, 2015
Coconut Macaroons III
I give this an "A" for its simplicity. Parchment paper and refrigerating the dough is important. The taste and texture left me wanting a different recipe.

1 user found this review helpful
Reviewed On: Feb. 27, 2015
Bread Machine Bagels
A very good recipe for making bagels. I make a double batch using a Kitchenaid. Bagels are precision baking. Amounts, temperature and time matter. Here are changes to the standard receipe that I feel produce a better homemade bagel. 1) Increase water to 1 1/8 cup. 2) Decrease sugar by 1/3 for non-sweet bagels. (Consider the topping or how you are serving). 3) I increase salt to a tbls. (Its an important balance between the flour and salt that affects the taste/texture.) 4) 1st rise is 1 hour for non-breadmachine method. 2nd rise is 20-30 minutes after shaping. 5) Use 4.4 ounce of dough per bagel, 4.7 ounce for big bagels. To improve appearance, make a ball of dough. Stretch the top by squeezing and pinching between thumb and index finger. Poke the bottom upwards with your other hand's index finger as you pinch when closing your fist. (Looks similar to holding a small balloon in a closed hand.) Gently flatten and poke a hole in the middle. Then spin around your two index fingers. The result is a smooth top and finished bottom. 6) Boil the bagel for 45 seconds each side. 7) The egg white/2 tbls of water wash is important in producing a good color. You only need one egg white even if doubling recipe. It also helps bind your topping to the bagel. Be creative with toppings. 8) Temperature is specific to your oven. I cook 28 minutes with 2 cups of water in a preheated (hot) pan. I pass on my great respect to the fine bakers of New York and Brookline, MA that inspire us all.

3 users found this review helpful
Reviewed On: Jan. 5, 2014

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