DEELIGHT Profile - (18769947)

cook's profile


Home Town:
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Member Since: Mar. 2004
Cooking Level: Intermediate
Cooking Interests: Stir Frying, Slow Cooking, Asian, Italian, Mediterranean, Healthy
Recipe Box 2 recipes
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About this Cook
My favorite things to cook
Roasts, stews, soups, casseroles. I love the way flavours come together in slow cooked dishes.
Recipe Reviews 5 reviews
Best Bread Machine Bread
Excellent recipe. The recipe tends to over-proof in the bread machine, even with 1 1/2 tsp of salt. Over-proofing results in a loaf that doesn't rise (or may even collapse) during the bake cycle. I add 1 tablespoons of vital wheat gluten (70%) for a more chewy texture. I get best results using the dough cycle on my machine and baking the loaf in the oven. After using dough cycle, I gently knead to remove air pockets and shape the loaf (on a floured surface to prevent sticking). I put the loaf in a greased pan, score the top of the loaf and lightly brush with melted butter (oil is also fine, just doesn't have the same flavour). I cover the pan, leave it in a warm spot for 25 minutes and then bake at 350 for 35 to 40 minutes. The loaf will rise considerably in the first 15 minutes of baking. If I use the bread machine for the entire process, I stop the second raising cycle 10 minutes early and then use the bake cycle.

2 users found this review helpful
Reviewed On: Feb. 16, 2013
Whole Wheat Honey Bread
I made this recipe and followed the advice of other reviewers. I substituted 1/8 cup of milk for the dry milk powder and used 1 cup of white bread flour. I used stone ground hard whole wheat flour. The bread rose beautifully and had a very nice texture. My family found the bread to be a bit too sweet. Next time I will reduce the honey by half.

1 user found this review helpful
Reviewed On: Jun. 2, 2012
Butter Flaky Pie Crust
Practice makes perfect. The first time I made this recipe I didn't sufficiently chill the butter or the water. Dough was okay but greasy. The second time I made sure the butter and the water were ice cold and I chilled a stainless steel mixing bowl to make the pastry. The results were amazing!

3 users found this review helpful
Reviewed On: Jan. 29, 2009

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