spence3787 Profile - Allrecipes.com (18098318)

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spence3787


spence3787
 
Home Town: Toledo, Ohio, USA
Living In: Troy, Michigan, USA
Member Since: Dec. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Indian, Italian, Middle Eastern, Mediterranean, Gourmet
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Recipe Reviews 13 reviews
Challah I
After first rise, you can refrigerate overnight which makes braiding much easier but allow for extra rise time using the finger indent test. I glaze with 1 egg, 1T olive oil and 1T white sugar

0 users found this review helpful
Reviewed On: Nov. 18, 2013
Carrot Cake III
This recipe was in a mailer soliciting the new AR magazine so I tried it without any frosting which adds a lot of calories and fat. And it came out great. Only change was using raw turbinado sugar for white. Only add was 1/2 C of honey (to your taste and adds shelf life moisture) and I threw in 1 C of raisins to give a chew factor. Next time will experiment with some fresh ginger. Frosting would have detracted from the taste

0 users found this review helpful
Reviewed On: Mar. 7, 2013
No-Knead Artisan Style Bread
I always make a 6 cup version and use my 10 x 4 cast iron pot. This way this dough is forced to gain height while cooking. Here's my initial mix - the rest is common to all recipes. 1. Proof the batter by mixing 1 teaspoon of rapid rise yeast and 1/4 C sugar in a large bowl. 2. Add 8 oz of 115 degree spring water (100-120 ok). 3. Whisk thoroughly and cover for 15 minutes to get foamy (ensures yeast is not deceased). 4. Add 10 more oz of the water (warm is fine) and 3 tablespoon salt (I prefer sea) - you can adjust the salt and yeast amount for the next time. 5. Start adding the 6 cups of high quality bread flour - first 3 cups can be just dumped in - and mix thoroughly. The add a cup at a time but mix thoroughly for 3-4 minutes before adding more flour - this is essential to observe how the mixture is hydrating since kitchen humidity varies. 5th cup is the same process but 6th becomes the part where you need more touch. So the last cup is a 1/4 cup at a time -mixing by hand for a few minutes each step until tacky and pulls away from side but still a bit sticky on your hands. More flour only if absolutely needed - wet is better than dry. Cover with a wet cloth and into cold oven with light on for the first several hours. I add a head of chopped roasted garlic and 1 C of grated asiago before 2nd rise for special meals. The probe thermometer inserted when lid off is essential to get to 195-200

12 users found this review helpful
Reviewed On: Jan. 20, 2012
 
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