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BREAD!
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Home baking of bread deserves its own group!
Members: 75
Latest Activity: Nov 17
Discussion Forum
Pumpkin bread recipes
Started by Cornelia Nov 2.
Thanks for all the tips everyone!
Started by Aliza Ess Sep 21.
Fix for heavy wheat bread? 11 Replies
Started by Melody Rudenko. Last reply by Aliza Ess Sep 17.
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Comment by Aliza Ess on November 17, 2009 at 10:45am - Posted to the King Arthur Flour Twitter feed: Happy National Homemade Bread Day! Need some inspiration? Mix up a loaf of our easy, delicious & guaranteed Honey... http://bit.ly/4zPkhW
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Comment by Aliza Ess on November 11, 2009 at 10:53am
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An experiment with no-knead bread dough turned into a lovely Sunday brunch with some very yummy french toast & toast with savory egg scramble!
http://baltimorediy.blogspot.com/2009/11/scenes-from-delicious-sunday-brunch.html
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Comment by Deborah Niemann-Boehle on September 27, 2009 at 9:40am - For those of you who have a bread machine sitting around collecting dust, here are some ideas.
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Comment by Cornelia on August 18, 2009 at 11:11am - A lovely Rye with caraway bread recipe from The Fresh Loaf (great site!)
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Comment by Kaloa Young on May 4, 2009 at 4:32pm - I am cooking my 5 min bread tonigh . Thanks for all the hints I can't wait to see how it turns out. Thanks for the tip about the stone. I will go to Habitat and get one.
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Comment by Christine Marie on May 1, 2009 at 9:02pm -
It turned out wonderful! I followed ComfortableShoe's advice.. 375 for 45min and a bowl of water at bottom of oven.. Yum! Crispy crust and soft goodness on the inside! I can't wait to try different variations next!
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Comment by Stephanie on May 1, 2009 at 7:58pm - OKIE DOKIE! I just mixed up batch of Mother Earth News No Knead Bread (I want to to do what all the cool kids are doing) and popped in the fridge to do it's thing. Weeeeee! I am so excited. Think I will let is sit in the fridge for a few days before baking. Did that with a pizza dough recipe once with GREAT results. Keep posting y'all. It's great to get your tips and ideas- a new muse.
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Comment by Trell Johnson on May 1, 2009 at 6:41pm - If you don't have a stone, bake it up on a lightly greased cookie sheet. I got my stone from the habitat for humanity store. Well, it's not exactly a stone, it is a granite tile 12"/24".. but it works just fine.
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Comment by Kaloa Young on May 1, 2009 at 5:27pm
- Hi, I am new to the group and I am going to try the Mother Earth News No Knead Bread. In the recipe it says to bake on a stone. Do you have to do this? I don't have a stone. What should I use as a substitute?
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Comment by Christine Marie on April 30, 2009 at 7:29pm
- Hurray! I started my first homemade bread tonight! I'm following the no-knead recipe... will post photos tomorrow after it's done!!
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Latest from FARM AID
Staff Recipes: Roasted Heritage Breed Turkey
Even though my Thanksgiving will be a party of two, I like to prepare for the possibility of ten! When I heard Wendy was getting a Lilac turkey from Wells Tavern Farm in Shelburne, Massachusetts I jumped on board for a bird.Wells Tavern has raised about 30 of their turkeys for fresh Thanksgiving birds. They are selling heritage breed birds that have had access to pasture throughout the spring and summer, eating natural Vermont grain and scratch feeds – with no antibiotics or added hormones. The turkeys are kept in large fenced pastures, which allows them to naturally scratch and forage, and provides them with protection from predators.
Wendy has been talking about her delicious turkey for a while now, and I am excited to see if I can find success with my first attempt at making Thanksgiving dinner.
Here is her recipe from last year:
Whether fresh or frozen, bring the bird to room temperature before cooking.
Cover the breast with a piece of brown paper cut from a shopping bag, rub it with cooking oil, and tie it in place with cotton string. Alternatively, soak a piece of cotton cloth in unsalted oil, such as corn oil. Remove the covering about 30 minutes before the turkey is done so the breast will brown.Roast heritage turkeys in a hot oven pre-heated to 425F-450F and cook until an internal thigh temperature of 140F-150F is reached. Don't let the tip of the thermometer touch the bone. (Note: The USDA recommends turkeys be cooked to 160F-180F, but these temperature will dry out a heritage turkey. Heritage birds are much more free of disease and bacteria, unlike commercially-raised birds, and do not need extreme temperatures to make them safe for consumption).
Truly the thought of cooking at such a high heat terrified me but it worked out great. We had a 17lb turkey that cooked in 1 1/2 hours.
Cook any stuffing first and put inside the heritage turkey before roasting. Due to the reduced cooking time, stuffing won't become fully cooked. Alternatively, try adding a quartered orange, apple and/or pear inside the cavity instead of stuffing.
Let the roasted bird rest 10-15 minutes before carving.
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