The Fresh Loaf

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butter

mikeofaustin's picture

2 loaves, same formula, Vegetable oil Vs. Butter. Very 'oily' taste w/ V oil

December 7, 2007 - 9:39am -- mikeofaustin
Forums: 
Artisan Baking

I made two simple loaves (flour, salt, yeast, both W/ 8% suger), but I experiemented with vegetable oil versus butter.  One loaf with 8% oil, and the other with 8% unsalted Butter.  2 hour rise, then shape, then 1 hour proof.  Oven at 450, baked till centers were 200 degrees. 

1st one had VERY distinctive vegetable oil taste and smell compared to the one with butter.  Side by side, you would taste both, and want to through the one with Vegetable oil away to the birds. 

 

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psmeers's picture

Buttery Egg Bread recipe found (just in time for T-giving)

November 20, 2007 - 10:47pm -- psmeers
Forums: 
General Discussion and Recipe Exchange

Hi,

 Thanks for your help on this topic.  I searched all over the web, and nobody even on this impressive site had the recipe I was looking for.  Fortunately, a family member found an old copy of this spectacular, no-knead, crusty bread.  Always a hit w. my people on special occasions.  Anyone who would like to substitute more specific measurements (like 'stick of butter'), please do!

 Monkey Bread (so-called by the friend of my mother who gave her the recipe circa '68)

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November 15, 2007 - 12:56pm
psmeers's picture
psmeers

Help! Buttery egg bread recipe lost, just in time for Thanksgiving

HI,

 This is my first post, and I really hope somebody can help me out.  My mom's recipe for holiday buttery egg bread is lost.  Consists of flour, eggs, yeast (little sugar for the bugs to eat), butter and milk.  Makes a batter-like dough, which rises in the fridge, punched down and left overnight.  Next day, dropped by spoonfuls, spongy into loaf pans coated with melted butter.  Forms a crunchy crust.  I need proportions and timings, etc.

 Sound familiar to anybody?  Thanks in advance.

psmeers's picture

Help: buttery egg bread recipe lost, just in time for Thanksgiving

November 15, 2007 - 12:49pm -- psmeers
Forums: 
General

Hi,

 This is my first post, and hope you can help.  My mother's buttery egg bread recipe has disappeared, and I need it for next week.  It consists of flour, eggs, milk, yeast, and salt.  Makes a batter like dough, which rises in the fridge, with one punch down, then left overnight.  It's dropped, soft and spongy, into loaf pans coated with melted butter, resulting in a crunchy crust.  So, I know the outline, just need to recoup the details and proportions.

 Sound familiar?  The troops are hungry!

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KipperCat's picture

lard - healthier than shortening? how unhealthy?

September 2, 2007 - 1:01am -- KipperCat
Forums: 
Ingredients

This post is a bit off topic as it's really about nutritional quality of the ingredients rather than baking quality. 

A recent post on trans fats got me thinking about good ole lard.  I've never cooked or baked with it, but I understand it is available for purchase in many places now.  My addled brain says that it is in fact less of a health problem than the hydrogenated vegetable shortening which replaced it.

I cook and bake with butter - OK, sometimes way too much butter. From a nutrition standpoint is lard really any different?

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June 6, 2007 - 2:46pm
zolablue's picture
zolablue

Pepper Dill Potato Buns

I wanted to make dill bread so used Floyd’s wonderful recipe for Potato Rosemary Rolls yesterday but replaced the rosemary and sage for a huge pile of fresh baby dill.  Then I added another huge pile of freshly ground black Tellicherry pepper.  We really like things spicy but I was afraid the amount of pepper I used would overpower the dill.  Not having made dill bread before (Tingull's looks so good) I also wanted to try using fresh dill to get a feel for the amount desired.  I ended up using 2 1/2 teaspoons of freshly ground pepper and roughly 4 packed tablespoons of chopped fresh baby dill.  The flavor was outstanding.  My husband loved them!

I really love the way these taste not only because of the potato and potato water, which also helps them keep longer, but just the richness of the dough and texture when you bite into it.  It has a kind of chewiness to the crust but still moist and the crumb is great for juicy hamburgers.  We did have grilled ground sirloin burgers with fresh chopped garlic mixed into the meat and grilled sliced Vidalia onions.  It made a fabulous hamburger. 

Besides adding quite a bit of extra pepper and substituting fresh dill instead of rosemary and sage I didn't make any other change to Floyd's recipe.  I did brush the top of the buns with unsalted butter when they were hot from the oven. 

Inspired by Floyd's, Potato Rosemary Rolls:

http://www.thefreshloaf.com/recipes/potatorosemaryrolls

And Tingull's, Country Dill Bread:

http://www.thefreshloaf.com/node/3298/country-dill

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