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Desksetpeg

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Desksetpeg rated and reviewed the recipe Gold Medal® Classic White Bread
Gold Medal® Classic White Bread
full spoonfull spoonfull spoonfull spoonfull spoon

"I failed to comment on my previous review; I use milk instead of water (1% milk). I dissolve my yeast in 1/2 C. water, then add 1 3/4 C. warm milk in this recipe. I like the taste better. "
Posted on 12/20/2010
Desksetpeg rated and reviewed the recipe American Grilled Cheese
American Grilled Cheese
full spoonfull spoonfull spoonfull spoonempty spoon

"Good recipe, an American classic. However, I add mayonnaise & margerine inside & Sharp Cheddar cheese slices, instead of American. It makes a big difference in taste. "
Posted on 12/20/2010
Desksetpeg rated and reviewed the recipe Gold Medal® Classic White Bread
Gold Medal® Classic White Bread
full spoonfull spoonfull spoonfull spoonfull spoon

"I still cook out of the 1950 Betty Crocker cookbook, which includes this recipe. I make 2 loaves of this recipe every week. It comes out light as a feather & makes great sandwiches. Last time, I didn't have enough bread flour, but used what I had (about 4 C), then used Gold Medal All-Purpose flour to finish. It came out lovely & moist. I may split the difference in future, on purpose. After the 2nd rising, before making the dough into loaves, I divide the dough in two, then, covering it with a damp cloth, allow it to 'rest' for 10-12 min. My mother made great bread & she always did that, so I do. I think it helps. That's a good idea about running the clothes dryer for extra warmth in the rising process. I've been turning the oven on to the lowest point (170 degrees) for a minute, then shutting it off. Also, I don't know whether it's my oven, but I only bake for about 20 min. It's sounds hollow when tapped & is golden & thoroughly done. I do set the oven for 425. It works for me."
Posted on 12/20/2010
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Desksetpeg's Recipe Reviews
Posted 12/20/2010 10:59:45 PM REPORT ABUSE
Gold Medal® Classic White Bread
Gold Medal® Classic White Bread
Rating:
I failed to comment on my previous review; I use milk instead of water (1% milk). I dissolve my yeast in 1/2 C. water, then add 1 3/4 C. warm milk in this recipe. I like the taste better.
This reply was: Helpful  Inspiring
 
Posted 12/20/2010 10:45:02 PM REPORT ABUSE
American Grilled Cheese
American Grilled Cheese
Rating:
Good recipe, an American classic. However, I add mayonnaise & margerine inside & Sharp Cheddar cheese slices, instead of American. It makes a big difference in taste.
This reply was: Helpful  Inspiring
 
Posted 12/20/2010 10:41:27 PM REPORT ABUSE
Gold Medal® Classic White Bread
Gold Medal® Classic White Bread
Rating:
I still cook out of the 1950 Betty Crocker cookbook, which includes this recipe. I make 2 loaves of this recipe every week. It comes out light as a feather & makes great sandwiches. Last time, I didn't have enough bread flour, but used what I had (about 4 C), then used Gold Medal All-Purpose flour to finish. It came out lovely & moist. I may split the difference in future, on purpose. After the 2nd rising, before making the dough into loaves, I divide the dough in two, then, covering it with a damp cloth, allow it to 'rest' for 10-12 min. My mother made great bread & she always did that, so I do. I think it helps. That's a good idea about running the clothes dryer for extra warmth in the rising process. I've been turning the oven on to the lowest point (170 degrees) for a minute, then shutting it off. Also, I don't know whether it's my oven, but I only bake for about 20 min. It's sounds hollow when tapped & is golden & thoroughly done. I do set the oven for 425. It works for me.
This reply was: Helpful  Inspiring
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