tag:blogger.com,1999:blog-21054991.post5491918436662368057..comments2023-11-02T05:18:38.925-05:00Comments on Antiquity Oaks: Bread funDeborah Niemannhttp://www.blogger.com/profile/10754242197245805551noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-21054991.post-48142991298763816292009-12-26T20:31:12.691-06:002009-12-26T20:31:12.691-06:00Your bread is beautiful!! Very professional looki...Your bread is beautiful!! Very professional looking and I'm sure it was delicious. Good for you!!CONEFLOWERhttps://www.blogger.com/profile/13547544109039910307noreply@blogger.comtag:blogger.com,1999:blog-21054991.post-82605075005049581172009-12-21T09:30:38.215-06:002009-12-21T09:30:38.215-06:00Kathy, I used raw onions. I'm not lazy; I just...Kathy, I used raw onions. I'm not lazy; I just don't like to do anything that's not necessary. :)<br /><br />SkippyMom, I forgot to mention that I have the big Kitchen Aid. I taught a breadmaking class a month ago, and the organizer said she had a KA. I didn't think to ask which one. She had the smaller one, and this was too much dough for it. So, unless you have the "professional" one, cut the recipe by 2/3 (only us 2 c. water, etc).<br /><br />Abiga/Karen, Yes, I do refrigerator dough. I have the Artisan Bread in 5 book, but I don't follow the recipes much. I had found refrigerator dough recipes in my old cookbooks before learning of the ABin5 book. I take the dough out of the frig a few HOURS before I'm planning to use it. I think they say 20 minutes?<br /><br />Anonymous, Yes, let the bread rise. I need to edit my recipe. Can't believe I forgot that part! Check the recipe again in about ten minutes!Deborah Niemannhttps://www.blogger.com/profile/10754242197245805551noreply@blogger.comtag:blogger.com,1999:blog-21054991.post-86783285484705677232009-12-21T08:57:38.946-06:002009-12-21T08:57:38.946-06:00I'm going to make bread for the first time EVE...I'm going to make bread for the first time EVER today! Was going to try the Mother Earth recipe, but now want to do your French bread braid. Do you have to let this rise? Thanks for the great recipe and inspiration! Happy Holidays to all, AnneAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-21054991.post-15152950159776587812009-12-21T08:03:52.683-06:002009-12-21T08:03:52.683-06:00Have you tried the five minute artisan recipes fro...Have you tried the five minute artisan recipes from the book or as posted in Mother Earth mag? I do not have success with the dough rising in the subsequent batches. I make a first loaf right away and it rises somewhat but then the rest are blobs of dough/bread, ugh. I make lots of other breads and it works out but not that particular recipe. Anyone out there try it? Have a great day and try to stay warm!Abiga/Karennoreply@blogger.comtag:blogger.com,1999:blog-21054991.post-61081147913909885362009-12-21T08:01:26.844-06:002009-12-21T08:01:26.844-06:00I'm coming over for a SNACK!I'm coming over for a SNACK!IsobelleGoLightlyhttps://www.blogger.com/profile/10233377230754119180noreply@blogger.comtag:blogger.com,1999:blog-21054991.post-44613957489750134062009-12-20T23:04:53.735-06:002009-12-20T23:04:53.735-06:00You are awesome. I love any recipe I can make in m...You are awesome. I love any recipe I can make in my mixer with the dough hook and the braid is lovely.<br /><br />If I make the onion bread my whole family will gain 10 lbs. lol<br /><br />Thanks. We all have off tomorrow because of the snow [Dad included] so I know what we will be doing.<br /><br />Thanks for sharing! HugsSkippyMomhttps://www.blogger.com/profile/09479661523059481730noreply@blogger.comtag:blogger.com,1999:blog-21054991.post-89641415981749584742009-12-20T21:54:59.502-06:002009-12-20T21:54:59.502-06:00Did you put the chopped red onions in raw or did y...Did you put the chopped red onions in raw or did you saute them 1st? I've keep putting off the experimenting -- but want to make my own onion rolls. The ones I purchase look like they were sauteed first, but the lazy gal that I am would just rather use them raw if I can :) <br /><br />Blessings & Thanks so much for sharing,<br />Kathy ParhamKathy Parhamhttp://www.parhamfarms.comnoreply@blogger.com