Terrah
Posts: 372
Joined: 7/5/2007
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Tal Everyone,
Great thread. I was an assistant chef in a French Restuarant, there's about a million ways to fix stuff if you screwed it up, no, it may not be the same thing, but slightly different is ok too. First of all roux is too fatty for some, so try cornstarch and water to thicken as well. Or try arrowroot and water to thicken too. All of them work. I do cornstarch on chidken and some beefy sauces, also flour and water because roux with clarified butter is one, too expensive to make, and two is nothing but fat fat fat. Now arrowroot is good for sauces and thickening soups and things like that as well. Also used in some oriental dishes.
Here's yet another great recipe from my kitchen, I did make this one up myself. It's universal bread recipe, I have used it for pizza dough too. (makes two loaves of bread)
5 cups bread flour approx. remembering to leave some out for kneading the bread on the table.
2 1/4 cups of milk warmed with the margarine added in the nuker for 3 min
2 tsps of butter/margarine, etc added to milk
1/3 tspn salt
1 package or 3TBlsps yeast (you put the yeast on the flour into a small hole and cover it with flour)
2 tsps of sugar (yes splenda works too)
Mix dough thoroughly, when it is in a ball, take out and cover hands with flour, and knead the dough until it is well mixed and doesn't stick to your hands any more. Continually adding flour on the board or table you are using to knead on.
Let mixture rise for at least and hour or until doubled. You have to do that twice, one time in the bowl all together and the second time when they are in loaves. Be sure to cover with a towel as well.
If you want two loaves of the same kind simply do what you wanted to wth it, and rise for one hour, the split the loaf into half and you have two loaves to go into bread baking pans that are greased. Remember to knead the bread dough thoroughly to remove any air pockets.
Variations:
Now if you want wheat bread, subsitute one cup of regular flour that for wheat flour, or rye flour, or pumpernickel flour, or any other flour you wish to use. Even Instant Oatmeal works for Oatmeal bread. Try adding two eggs to the mixture for egg bread, or add 1/2 cup sugar and 4 TBlspns of cinnamon for cinnamon bread, but be sure to add eggs if you do that. For cinnamon swirl bread, add the cinnamon and sugar, but after it rises the first time and after kneading, roll out about 1/2 inch thick and add cinnamon and sugar with butter spread all over so the cinnamon sticks and make into a loaf by rolling it up tightly then placing in pan to rise again. There's several variations to this bread, add some sesame seed to the top before baking, or some fennel seed, or oatmeal on top. For multi grain breads, remember to add an egg it seems to help it balance out the consistency of the bread.
If you want one white loaf and one herb loaf, simply seperate after you set for one hour to rise double, and while kneading, the add the spices to one half, leaving the other for white bread or pizza crust. If you want one wheat and one white, simply wait until it's set for an hour and when you split the loaves, knead in the wheat flour, approx one cup. If you only want one loaf of bread, simply freeze the other already kneaded dough remove making sure it's in the form of a loaf before freezing, take out and set into the loaf pan and let rise, then bake.
This is my special do anything to it bread mix, so far everything I have tried works with it, so I considered it to be extremely versitale. Get inventive with it! I have even added finely grated cheese for a cheesy bread. It's all good
I wish you well creating...
Terrah
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"Courage is being scared to death and saddling up anyhow." (John Wayne)
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