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Progressive Dinner for Aug 15 |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Mostly the addition of the bourbon, Dan. Which you picked up on.
Other than that it's a question of use. Traditionall, Red Eye is a thin, watery, salty sauce. Y'all remember Joan Baez's lyric: "I wouldn't be here eating this cold corn bread, or soppin' this salty gravy,....." Pretty much sums it up. Sometimes I want it more sauce-like. In those cases I add some sugar, and reduce the gravy until it thickens. |
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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got it...thanks
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Enjoy The Food!
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Effigy
Chef Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633 |
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Sorry to hear the bread didn't work for you Brook. I will double check the recipe tomorrow. Apart from the time spent forming the final loaf it was a relatively simple thing to make.
As to not rising, two things come to mind, well three, but I know its warm where you are so I discounted that. One is your yeast itself, specifically its age. I always keep my dried yeast in the fridge and because I bake alot its never more than 6-8 weeks old. Second, salt. Too much salt can stop bread rising so I always use a measuring spoon and level it off. Less is best. Now I am thinking hard; Did you use sour cream or yoghurt? I used yoghurt. Many of the sources I used claimed the two are interchangeable, but on reflection, sour cream (here at least) is a great deal 'heavier' than yoghurt. I would stick with yoghurt. Next thing is the flour, whilst regional differences could explain it, I am not so sure, the dough was a soft dough, but I started with 4 cups and in the end had to add the fifth back in like the old Serbian lady on the YouTube said to do. So obviously the wet to dry ratio is important to get right. Here is where I learned what to do. Isn't she a treasure! |
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Resident Peasant
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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None of those issues seem to apply, Anne. My yeast is kept, variously, in the fridge or freezer. And this recipe uses a lot of it to begin with. I used yogurt, as the recipe called for.
Mostly I think this is a very wet dough. I started with the five cups specified and added at least a cup more. Still had an overly soft, rather sticky dough. Once formed, the individual discs wanted to expand outwards, rather than upwards. I had hoped there would be enough oven spring to make up the difference, but the bread just spread wide rather than high. The individual discs did not meld together. I attribute the heavy butter coating for that. But rather than a pull-apart bread I had a pile of individual, oddly-shaped, rolls. All this is a sure sign of a slack dough, one that cannot support its own weight. I still like the way you formed the breaqd---a variation of the monkey-bread idea---and will be experimenting with it in the future. |
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Effigy
Chef Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633 |
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Ok, here's the thing I forgot...
The US / UK cup difference. Since the eggs are a major component of the wet ingredients, I think reduce the other wet goods - I will calculate the exact total liquid quantity tomorrow and re write the recipe in grams and ml's. My fault could be that - I am a sort of 'what-looks-right' bread maker, intuitive would be a kind word, but I usually get it right. I was really proud of how this turned out so, I would like to get the recipe working for you guys so you can share how nice it really is. |
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