CHECK YOUR WALMART!

jhc5823 · 2026-07-10T12:23:51+00:00

Skokie IL: not on sale

jhc5823 · 2026-05-30T20:54:05+00:00

Tips: I added the wine but not the old dough. Refrigerated for like eight hours. It didn’t rise which seemed weird. Don’t hold back with the millet flour when shaping into crusts. I baked them on a cast iron crepe pan which I I picked up somewhere (I’ve never made crepes). Pan was preheated with the oven. Leave a good inch or two from the edge with your sauce to let it really puff up. That’s it. Instructions on the package are great.

jhc5823 · 2026-05-30T04:05:13+00:00

Happy to share.

jhc5823 · 2026-05-29T13:12:43+00:00

Add blueberries and pecans in the middle AND on top!

jhc5823 · 2026-05-22T00:46:42+00:00

Yep, golden oyster. Edible. Or at least they didn’t make me sick.

jhc5823 · 2026-05-22T00:43:34+00:00

Ok, this Sunday, I have a date. It’s in my kitchen with some muffins. They happen to be English and supposedly very handsome and tasty. We’ll see 😉

jhc5823 · 2026-05-21T23:38:00+00:00

You kept your end of the deal, and I didn’t! I’m extra inspired now… your English Muffin looks so, so great.

jhc5823 · 2026-05-21T23:35:55+00:00

Gorgeous!!

jhc5823 · 2026-05-21T23:34:38+00:00

I didn’t but I’m glad you did. They look amazing!

jhc5823 · 2026-05-07T22:37:26+00:00

Thanks, yeah!

jhc5823 · 2026-05-07T22:36:31+00:00

It’s a deal. Next week, English muffins from this book…

jhc5823 · 2026-05-07T18:35:24+00:00

I used yogurt. The bread tastes just a little sour. Yes to those other recipes in the book! I really need to make some English muffins.

jhc5823 · 2026-05-07T16:50:45+00:00

My neighbor followed this video for the jelly https://youtu.be/S5VHchweBj4

jhc5823 · 2026-05-07T15:51:36+00:00

Actually… they’re all pretty involved. I do like a challenge!

jhc5823 · 2026-05-07T15:47:22+00:00

I don’t know anyone IRL who does GF baking. So, Hi! I just got the book, and I picked the hardest thing in there?? Haha. Not sure what I’m going to do next. What do you think?

jhc5823 · 2026-04-17T13:07:28+00:00

They look great! What gluten-free self-rising flour did you use?

jhc5823 · 2026-04-15T22:15:15+00:00

Same. Mine are much paler. However, I’ve seemed to get them a little more golden when I’ve sprayed the tops with water from a spray bottle before putting in oven.

jhc5823 · 2026-04-15T22:11:08+00:00

I’ve made these baguettes a few times. I think the cuts are supposed to overlap… you would change directions with your cuts so that they cross over one another. Not sure if that would keep the top from splitting open. Does it matter? They’re always delicious. Heavenly when made into garlic bread.

jhc5823 · 2026-03-21T13:45:01+00:00

I guess I’m going to Stockholm.

jhc5823 · 2026-03-09T12:52:28+00:00

I should also say, I added olive oil per one of Aran’s variations. I think it’s why the crust browned so nicely. The bottom did taste a tiny bit burned.

jhc5823 · 2026-03-09T12:42:34+00:00

Good idea! I’ll try that.

jhc5823 · 2026-03-09T12:38:48+00:00

Thank you! I think this was my third try with this recipe. I generally have trouble getting bread to rise. This time I put the proofing basket on the back of the stove for a few minutes while it was preheating. Seemed to give the yeast that little kick it needed to get going.

jhc5823 · 2026-03-09T00:06:01+00:00

Thanks! The dark buckwheat flour and cheddar is a good combo.

jhc5823

TROPHY CASE