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True, but now I am addicted to my Pullman pan and lazy as a snoozing dog to go the extra mile to braid the loaf.

Switched to whole wheat or rye bread these days. Better for my diabetes. A loaf a week.

They look like how I used to make them. Yummy!

Not too shabby for the sabbath.

Don't eat pure white bread anymore. Boosts my glucose level too high. I now make a modified challah recipe with whole wheat, rye, a little Corn flour, and buckwheat flour and bake it in a Pullman...

Well done, Richard. Looks like the ones I grew up eating.:chapeau

DZEC, what's your recipe for your rye bread?

When does Chez Glen start taking reservations?

Thanks Nelson. I wasn't too sure about that and I knew you would be along to clarify that. Have you made bread with the cake flour? I am curious.

Try sifting the flour before you measure it. FYI, Flour labeled cake flour is not different than regular flour. Basically a finer grind and would be, possibly, yield a softer loaf.

I too, just cook for one, myself. But I do find that a homemade loaf a week works out for me. I'm making a new loaf anywhere from 6 to 8 days depending on use. Sometimes I'll keep a heel and run it...

I see the croissants and feel my weight getting heavier.

My understanding is the only difference between AP and bread flour is bread flour has more protein in it.

Joel, is it all whole wheat or a 50/50 blend unbleached white and whole wheat? I use a 50/50 blend that I add a 1/2 or 3/4 cup of rye flour. I also use an extra 3/4 TBS of yeast to keep the bread...

Mr Moo, you have convinced me to try a bread machine via Goodwill. I currently use a Kitchenaid but some days when I have little time to run it and the subsequent hand kneading I think needing a...

Glen, it only gets better, and more addictive. One word of warning, you will know if you have an addictive nature when you start devouring a fresh loaf of bread before it's fully cooled and then...

Don't know if there is a Winco near you, but there you can buy a bag of yeast that will last a long time. Best way to start the yeast growing that I have found is 1 TBS yeast + 1 TBS sugar in a small...

Gawd, big, I'm gaining weight just thinking about them! PB&J for breakfast just doesn't feel right this morning.

big, I hesitate to call the current bagel a bagel. Puffy, soft, doughy, bagel like objects is as close as I can call them without resorting to foul language. I literally teethed on the old fashioned...

big, that's an interesting variation on a Challah recipe. First, the combining of the oil and flour, the vanilla and the assembly of the dough. Have to try it in a month or so. Back log of frozen...

Ya need to post the recipe in the Recipe Sticky.

The first time I visited my Mentor, pinklather, he was in the middle of getting some sourdough ready for it's final rise. Subsequent visits were the same with the addition of freshly baked to taste....

Phrank, no they are not celiac sufferers. Far from it. My daughter in law is far from dehydrated and my son is a general contractor and knows the dangers of heat and lack of water. She is a bit of a...

Robert, I was going to email you that there was a post going on bread making and wondering why you weren't posting. I wish I could find monthly excuses to have sessions with you so I can taste even...