bread??????????

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Re: bread??????????

Postby stinky17 » Mon Jul 26, 2010 1:13 pm

hahahaha thanks lisa i will lol i like ur style!!! :lol: :twisted: is that right lol
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Re: bread??????????

Postby Lisa » Mon Jul 26, 2010 1:14 pm

:twisted: :evil: , thats the one! :D . For a particulally (sp) spiteful comment, I'd add a growl. Grrrrrrrrrrrrr
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Re: bread??????????

Postby smelly » Tue Jul 27, 2010 9:26 pm

stinky17,

I read full fat milk had LESS choline than semi skimmed milk (like it has less lactose for people who are intolerant for that...and lactose intolerance gets worse or can appear as you get older and it can make people pong a bit :shock: ...)



And the bread problem...

I've been meaning to try this but never got round to it. Let us know if it works out!



5 minute no-knead bread:

1 1/2 tablespoons yeast

1 1/2 tablespoons salt

6 1/2 cups unbleached, all-purpose flour, more for dusting dough

Cornmeal

1. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).

2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.

3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.

4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.

Yield: 4 loaves.

Variation: If not using stone, stretch rounded dough into oval and place in a greased, nonstick loaf pan. Let rest 40 minutes if fresh, an extra hour if refrigerated. Heat oven to 450 degrees for 5 minutes. Place pan on middle rack.

Note: I did not use a stone; I placed my dough onto parchment paper sprinkled with the cornmeal, then carefully placed the parchment and loaf in the oven on a baking pan that had been preheated for 5 minutes at 450 degrees F.
smelly
 
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Re: bread??????????

Postby stinky17 » Wed Jul 28, 2010 7:02 am

ooh ill try that thank u :D

do do u think goats milk is better?
stinky17
 
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Re: bread??????????

Postby Lisa » Wed Jul 28, 2010 3:14 pm

Been to health store, told me everything I already knew, n didnt know about milk. Doh! Some people :roll:
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Re: bread??????????

Postby smelly » Wed Jul 28, 2010 8:05 pm

I think goats milk is better for lactose intolerance? but dont know for choline.

Ive posted bigvern to find out how to read the food choline values on the medical paper thats on this site, because I did post alist on here i had recieved, but if the person who wrote it is now saying that its out of date, maybe i shouldnt just presume, I should maybe be looking these things up on the offiicail list. Anything i get round to doing I will post on here (but dont hold your breath because Im a lazy so n so)
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