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Found 5 results

  1. Thanks Don for letting me start this topic. I've never seen myself as a baker, but in the past oh, two years or so, I have been baking everything from biscotti to bread. I know that I've learned so much from the DR community with regards to cooking, so this forum is sure to provide insight for me and others. This weekend, I make Almost No Knead Bread from Cook's Illustrated (subscription needed, but you can find the recipe via Google). Friday evening, I spent a whole 5 minutes making the dough. It sat covered on the counter overnight. Saturday morning, before I headed out to the markets, I
  2. How is the Trader Joe's pizza dough? I have been thinking about buying some but I am always hesistant b/c I am not sure how long it is sitting in the cooler. I usually buy my dough from Vace.
  3. A lot of folks around here go out to HH on a whim, I tend to bake on a whim... I recently tried out the Apricot Walnut Bars from the April issue of Gourmet. Quick and easy, just make sure to bake them long enough. I underbaked mine a bit (I wanted to sit down to dinner) and they suffered for it. Yesterday, I made of a batch of Pate a Choux from an interesting recipe I ran across few months ago. The recipe includes a bit of sweetened, condensed milk and makes the tastiest puffs I've ever eaten. Not sure if the difference is noticable once they are filled, but they are quite irresistible strai
  4. Does anyone here remember ShoeBox Oven and her pães de queijo? Well, I had some tapioca flour on hand and decided to try baking some. Ends up they are very easy to make, lend themselves to many variations, and the dough, portioned out, freezes and bakes beautifully. They taste best when about 5 minutes out of the oven. I think my freezer will never again be without them.
  5. anyone out there bake bread? if so, what types? where do you get your recipes? any secrets? i have been baking this weekend; and have been making a rustic boule, mostly white flour, but some whole wheat flour. my secret is the la cloche i bought at william-sonoma. it works. really. beautiful crust.
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