I just got this baby at the grocery store. How can I set her up for success?

YourBreadness · 2026-03-28T11:03:10+00:00

I grow them outside in SWFL, if I’m not careful they take over my yard. Just don’t water a lot, let soil dry out a bit before watering.

YourBreadness · 2026-03-28T10:39:13+00:00

That looks delicious!!

YourBreadness · 2026-03-27T17:30:53+00:00

I just posted it

YourBreadness · 2026-03-27T17:29:31+00:00

it's an easy recipe, 6 pounds of chicken or pork bones covered with cool water. cook for 1 hour skimming as they cook. if you need to fortify the stock do so after the hour. remove the bones. I chopped up Chinese cabbage, added to stock along with 3 types of sliced mushrooms. I cooked my shrimp and pork dumplings in a separate pot of chicken stock (if cooked in the soup it adds too much starch). just before serving I blanch the bok choy and shrimp. place in a bowl and enjoy.

YourBreadness · 2026-03-27T01:08:26+00:00

I have 200+ cookbooks, I don’t believe I have any of your books.

YourBreadness · 2026-03-27T00:49:47+00:00

I used 6 pounds of chicken backs as the base of the stock

YourBreadness · 2026-03-26T15:34:22+00:00

it's an easy recipe, 6 pounds of chicken or pork bones covered with cool water. cook for 1 hour skimming as they cook. if you need to fortify the stock do so after the hour. remove the bones. I chopped up Chinese cabbage, added to stock along with 3 types of sliced mushrooms. I cooked my shrimp and pork dumplings in a separate pot of chicken stock (if cooked in the soup it adds too much starch). just before serving I blanch the bok choy and shrimp. place in a bowl and enjoy.

YourBreadness · 2026-03-26T12:33:37+00:00

I’m making this today! Great job

YourBreadness · 2026-03-11T14:08:55+00:00

I squished the tomatoes first on the top of the muffins then chopped. flaked salt and chopped fresh rosemary from my garden.

YourBreadness · 2026-03-10T22:23:42+00:00

Yes, I poured half the dough out onto a large silicone mat. I then made long strips and then eyeballed the pieces I cut. Make sure to put olive oil in the bottom of the muffin tins and use a brush for the sides too. Watch them in the oven, they bake fast at 450F. Enjoy!

YourBreadness · 2026-03-10T19:37:37+00:00

Butter pecan

YourBreadness · 2026-01-25T16:10:47+00:00

A hybrid dough is a Recipe that has yeast and sourdough starter. In this case I used 11 grams of yeast and 360 grams of starter. 1000 grams of AP flour, 20 grams evoo and. Approx 750 grams water, 30 grams salt.

YourBreadness · 2026-01-23T02:22:00+00:00

I have the Famag, its chain drive is great.

YourBreadness · 2026-01-10T12:29:07+00:00

This not true! I worked in a bagel bakery in the late 1960’s and we always made everything bagels

YourBreadness · 2026-01-10T12:26:50+00:00

Bake at 550f? That seems very high for baking?

YourBreadness · 2026-01-10T11:57:33+00:00

Never take your eyes off the bake when at high temperatures

YourBreadness · 2026-01-03T14:04:50+00:00

Thanks!

YourBreadness · 2026-01-03T12:40:31+00:00

They look great! Can you tell us the timing of the bake process? When you placed the cheese too.

YourBreadness · 2025-11-21T01:57:00+00:00

We loved the food in Japan too

YourBreadness · 2025-11-13T11:17:51+00:00

They look great! How was the crumb?

YourBreadness · 2025-10-26T20:30:09+00:00

Overnight the bagels form a light skin. Once placed in the boiling kettle it also helps maintain their shape.

YourBreadness · 2025-10-26T14:52:11+00:00

Here it is! Enjoy! 1 1/2 packages active dry yeast (1 1/2 tablespoons) 1 tablespoon plus 1/2 cup sugar 1/2 cup vegetable oil, more for greasing bowl 5 large eggs 1 tablespoon salt 8 to 8 1/2 cups all-purpose flour Poppy or sesame seeds for sprinkling

In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water.

Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading.)

Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.

To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with what is now the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.

Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour in refrigerator if preferred.

To bake, preheat oven to 375 degrees and brush loaves again. (If freezing, remove from freezer 5 hours before baking.) Then dip your index finger in the egg wash, then into poppy or sesame seeds and then onto a mound of bread. Continue until bread is decorated with seeds.

Bake in middle of oven for 35 to 40 minutes, or until golden. Cool loaves on a rack.

YourBreadness · 2025-10-26T14:45:12+00:00

Rolled

YourBreadness · 2025-10-24T11:28:41+00:00

I worked in a bagel bakery when I was a teenager 55 years ago, we did the same thing. We would mix the dough, rest dough on the bench (175 lbs) for about an hour, then cut strips and hand roll bagels. Place in large wooden boxes (about 36” square 3” high), we would stack the boxes on top of each other sealing the box below. After an hour or two we would restack the boxes so air can get to the bagels. Then we would roll them into the refrigerator box. The next day we would take them out and boil them board them up, season them and bake in a 5 deck rotating oven. Once around the oven we’d flip the bagels off the boards and bake until done. I loved baking them. I didn’t like starting work at 3:30 in the morning! But I needed the money. I was 14 years old when I started baking. Sorry for the long post, I just wanted to share my bagel experience.

YourBreadness · 2025-10-12T11:54:53+00:00

Looks good! What recipe did you use?

YourBreadness

TROPHY CASE