Had it with the Food Channel...

[RICHARD]

Elyse, I think I've seen pepperoni bread in Publix here. I'm looking for olive bread and Publix only makes it occasionally. My sister served it one time. It was awesome. Do you have Publix there? How about Fresh Market?

I made some olive and pepperoni bread and it was good.

Get the pizza dough mix - I can't remember the name of it!-and follow the directions.

I made peanut butter cookie-from a box and three loaves of bread in the last week.


For the first two loaves the yeast was too old.

I took the 'experiments' and make bread crumbs with one, and croutons with the other...

The last loaf I made, with newer yeast, and came up with a dense sweet bread.

I followed the Amish bread recipe and it worked very well, I think will take some herbs nicely.

I am going to make another 'test' loaves as it cools down today. I'll post the recipes later on.

[happylabs]

Yummm Richard!

[RICHARD]

Yummm Richard!

It's really easy.....If you can find the pizza dough mix....you are halfway there!

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http://allrecipes.com/Recipe/Amish-W...ad/Detail.aspx

Amish bread recipe....

[RICHARD]

DUDE!

I just pulled a loaf of bread out that I added some onion flakes and dried basil to -1 tsp each- I also reduced the amount of sugar in the Amish bread recipe by half.

At first it had no depth to the flavor - it wasn't as sugary - but it wasn't until I sprinkled a little kosher salt and melted butter....

Oh my.

I made that?

I think olives, dried tomatoes, pepperoni and fresh would rock, not all at once!

The next loaf I have rising has more salt, basil and onion flakes- I also am trying the quick rise yeast...see what happens then!
Stay tuned?

[RICHARD]

Did anyone watch Food Academy on Bravo?

I started to hate this program but it's starting to grow on me.

I am a little tired of the "Mean Foreign Chefs". I HATE IT WHEN they destroy dishes-both the food and plates- by dropping them into trashcans or the floor.

Mainly because of the shards of china/ceramic. That stuff is sharp.

---------------------------------

It looks interesting but, with BRAVO, they edit the programs/previews to make it look like something else is happening-That turned me off to TOP CHEF. It starts out well, then the program and editing gets stupid and I don't care about the chefs towards the end of the season......Oh, Padma has become very irritating-it's the way she presents herself and the way she talks.

---------------------------

I was trying to catch up with Top Chef and wondered....

Why did they bring everyone to a steak house, then the special guest tells everyone she's a veggie?

The cooks change their dishes and when they are served the judges wonder why the meal sucked?

[Daisy and Delilah]

DUDE!

I just pulled a loaf of bread out that I added some onion flakes and dried basil to -1 tsp each- I also reduced the amount of sugar in the Amish bread recipe by half.

At first it had no depth to the flavor - it wasn't as sugary - but it wasn't until I sprinkled a little kosher salt and melted butter....

Oh my.

I made that?

I think olives, dried tomatoes, pepperoni and fresh would rock, not all at once!

The next loaf I have rising has more salt, basil and onion flakes- I also am trying the quick rise yeast...see what happens then!
Stay tuned?

This is sounding better and better, Richard. Can't wait to hear more.

I didn't see the show on Bravo. Sounds like something I would have liked to watch. I wonder how I missed it?
I'll be on alert for a replay of it.

[RICHARD]

This is sounding better and better, Richard. Can't wait to hear more.

I have had pizza everyday since Sunday.

I posted another dough recipe on the "Recipe" thread and I was amazed at the results of the new batch.

The dough is so light and fluffy that I have made pizza, breadsticks and a few other creations.

I got a can of cheap spaghetti sauce, opened a can of sardines and mixed those together. I rolled out the dough and put the sauce, cheese and pepperoni on one edge, then rolled it like a jelly roll and cooked it for 20 minutes on a pizza stone. I let it cool and sliced it into bitesized pieces..Great with beer, the saltiness was a little too strong in some bites, I jsut have to adjust my recipe.

I didn't use all that sauce, too salty, so I saved it for tonight's creation. a regular pepperoni and cheese, with sausage and basil from my garden.


I have yet to taste it, If I post tomorrow it means it was o.k.!

[Daisy and Delilah]

i have had pizza everyday since sunday.

I posted another dough recipe on the "recipe" thread and i was amazed at the results of the new batch.

The dough is so light and fluffy that i have made pizza, breadsticks and a few other creations.

I got a can of cheap spaghetti sauce, opened a can of sardines and mixed those together. I rolled out the dough and put the sauce, cheese and pepperoni on one edge, then rolled it like a jelly roll and cooked it for 20 minutes on a pizza stone. I let it cool and sliced it into bitesized pieces..great with beer, the saltiness was a little too strong in some bites, i jsut have to adjust my recipe.

I didn't use all that sauce, too salty, so i saved it for tonight's creation. A regular pepperoni and cheese, with sausage and basil from my garden.


I have yet to taste it, if i post tomorrow it means it was o.k.!

Yummmm!!!!!!

[Daisy and Delilah]

I made some olive and pepperoni bread and it was good.

Get the pizza dough mix - I can't remember the name of it!-and follow the directions.

I made peanut butter cookie-from a box and three loaves of bread in the last week.


For the first two loaves the yeast was too old.

I took the 'experiments' and make bread crumbs with one, and croutons with the other...

The last loaf I made, with newer yeast, and came up with a dense sweet bread.

I followed the Amish bread recipe and it worked very well, I think will take some herbs nicely.

I am going to make another 'test' loaves as it cools down today. I'll post the recipes later on.

Thanks, Richard!! Always helping me out. I think you have cooked everything on the planet.

[RICHARD]

I added some dried basil into the mix and sprinkled some sea salt across the top before I baked it.


It was good, still need to add more basil....

I was thinking of ways to keep it from being a 'sweet bread'- Onion flakes?

[cassiesmom]

Is anyone into "Iron Chef America"? If you see (or have seen) the one airing this week with Paul Virant, where the secret ingredient is pheasant -- He's from Chicago and his restaurant, Vie, is 5 minutes' drive from my house! And it's terrific! He is recreating his menu prepared on the show this week for $85. He lost to Morimoto by one point. (For those of you in Chicago, it's in Western Springs, on Lawn and Burlington, next door to the post office, half a block south of True Value Hardware and the BNSF Western Springs station ) www.vierestaurant.com