Thread: Gibbons recipes and stuff pix to be included

Single recipe threads would make it easier to find a specific recipe in the future.

Originally Posted by El Gibbon

Tried this before

Have a bunch of stuff, as I'm in cooking mode. I was wondering if a single thread with my recipes and pix would be better than cluttering up the "Kitchen" with numerous threads all to do with my cooking?????


Have a couple ready to go so am looking for advice. An update on the "another bread thread" and a recipe for banana bread.

Comments welcome as usual.

E. G.

"Gibbons Tried and True Recipies" thread might work.

Originally Posted by Marmite the Dog

Single recipe threads would make it easier to find a specific recipe in the future.

If I was careful to put the recipe title in the header would that not make it very searchable???

E. G.

Gibbons recipes and stuff pix to be included

Seems to be a sever lack of any of this so far.

Get Cooking, I could do a Crockpot thread!!

Originally Posted by El Gibbon

If I was careful to put the recipe title in the header would that not make it very searchable???

As long as people used the Advanced Search option and checked the 'display posts' instead of 'display threads', which is the default.

So, like I said. Separate threads is the bestest option when considering the idiots who populate TD.

I was wondering if a single thread with my recipes and pix would be better than cluttering up the "Kitchen"

Well I'd guess that it's better than this shite cluttering it up.

Thought this thread would make me hungry...

Originally Posted by Nawty

Thought this thread would make me hungry...

It's simmering! be patient my friend I have a feeling it will get to where you want it to go.

One thread if there is an index. Don't matter, Gibbons. I'll read it all anyway and then bombard you with pms when I can't find the recipe I'm looking for.

This is a pretty basic Rye bread recipe, it is NOT a sourdough or Jewish rye recipe.

It is a variance of the white bread thread done here.

https://teakdoor.com/the-kitchen/7319...ad-thread.html (Another Bread Thread)

The differences:
For the initial slurry I used 1 1/2 ounces (by weight, it is still a 1lb flour recipe) and 4 ounces of bread flour mixed with 10 fl ounces of water, 1/4 teaspoon of instant yeast and two teaspoons of honey.

I let this sit out at room temperature for about 2 hours, then added 4 ounces of the dark rye flour and enough bread flour to bring the total flour content to 1 lb. To this I added a full teaspoon of instant yeast and a little under a teaspoon of salt. Mixed the dry stuff so it was homogeneous in the mixer bowl.

Add the wet at low speed and mix until you get it all together.

Then did the rest the same as the above recipe.

Rye flour takes somewhat longer to rise as it contains less gluten so be patient. I wasn't in the third rise so didn't get a great oven rise. But its OK as you will see. (was late for my tee time you see.)

This time I also did the final rise on an inverted baking sheet with the parchment paper, works a treat.

After scoring the top and giving it a good spritz of water it was ready for a 200 deg. C preheated oven (cookie sheet already hot) with some water in the base.



As you can see the texture of the top and sides leaves a lot to be desired, it was due to my rushing the final fold an wait kneading... oh, well.



Ready for the transfer

Slid parchment & loaf to cookie sheet.



Get it adjusted to the center of the cookie sheet and the sheet centered in the oven.




Got to admit, while not looking 'classic' on the outside can't find much wrong with the crumb and taste. I gave it another spritz about half way through the bake cycle. Crust came out great, nice and chewy.

Forgot to mention, add caraway seeds to your own taste. 1 tablespoon was inserted in the initial mix, I like just the hit of the flavor. A full 2 tablespoon will do you proud. Crack em into little bits if you want them distributed throughout.

Enjoy!

E. G.

In the 11 years I've lived in Thailand I have never once been so bored as to feel the need to bake bread. God love you pal.

Folks around here like their sweets. As you can tell from my blueberry muffin recipe here: https://teakdoor.com/the-kitchen/7347...nny-folks.html and the brownie recipe here: https://teakdoor.com/the-kitchen/7280...-brownies.html (Awesome Brownies)

Yes, I will do the brownies again and with pix this time.

Ms bought bananas the other day and wanted me to make banana bread... huummmppphhh got let em rot dear!

Good banana bread comes from using bananas that are no longer edible, yep soft squishy and ready to be butterfly food. (set one out if you have a lot of the critters and they will come. )

bananas were recently the target for a widespread viral email msg. They are good for anything you can think of. Actually better for you than an apple a day. Lots of uses were described but sadly not this use.

The recipe:
3/4 cup sugar
2 eggs
1 teaspoon of salt
2 cups of AP flour
1 teaspoon of baking soda
1 cup of bananas

This is a quick and dirty recipe that is doable without any mixers, fancy ovens etc.


Mash up a few bananas, and they do got to be mushy and slimey before you start. You need a cup of well smashed bananas.



These were border line but what SHE WHO MUST BE OBEYED wants banana bread you do what you can.



This one didn't make the grade, still to firm. Almost edible.. lol

Put all the ingredients in a large bowl and mix. Don't bother to get it nice and smooth. The chunks and lumps will cook out. Just make sure all the ingredients are combined - nothing left in the bowl but an ugly mess.

Put this mess in a really well greased loaf pan and put into a preheated 180 deg oven.

About an hour later you can check with a toothpick and see if it comes out clean.



Looks great eh?

Wrong, the toothpick method screwed me AGAIN!

When I rolled or tried to roll it out of the pan to put my thermometer in the bottom it started to come apart. Back in the oven for another 15 minutes.

Next time, screw the looks of it I'll insert the thermometer in the top. Who's gonna notice a tiny hole in the top anyway.

What your looking for is a minimum of 190 deg in the loaf if its done.

So the final loaf is somewhat darker than pictured. But guess it tastes good, its gone already...

Enjoy

E. G.

Originally Posted by Humbert

In the 11 years I've lived in Thailand I have never once been so bored as to feel the need to bake bread. God love you pal.

I really don't do it out of boredom I just enjoy the process and absolutely knowing what I'm eating.

No additive to insure "shelf life" no chemicals to speed the raising AND I get to control items such as salt, sugar, honey etc. etc. If you look at a loaf of commercial bread you would be amazed at the contents you can't pronounce or what service they provide. Ah, yes, even the so called bakery sections of major food outlets use shit you really don't want to know about.

Yep this won't stay on the shelf for a month and still be edible. Its probably good for 4 - 5 days or in the reefer for about a week. Generally don't last that long anyway with more than one person around.

Besides its good therapy for old curmudgeons!

E. G.

I thought Whirlpool only made washing machines ?

Originally Posted by Nawty

I thought

That'll be the problem

Thats been done before....

I'm lucky in that my oven has heating elements both under and above what's being cooked, so my rye & banana bread come out properly cooked and with a nice crust.

Great for real deep pan pizza too.

Looks good. One note if I may: the banana bread looks a bit dry as it cracked on top -- I'd add a 1/4 or 1/2 C of butter/marg to the mix. And some chopped walnuts. Mine always comes out much darker overall, too.

It is anything but dry lol moist, chewy and heavy.

The crack on the top is fairly consistent with soda raised breads.

The moisture from the batter tends to dry out first on the top so you get cracks. Don't want to spritz it with water as its pretty wet already between the bananas and the two eggs.

E. G.

^ Okeydokes. If it tastes yummy, it's good.

Originally Posted by El Gibbon

Folks around here like their sweets. As you can tell from my blueberry muffin recipe here: https://teakdoor.com/the-kitchen/7347...nny-folks.html and the brownie recipe here: https://teakdoor.com/the-kitchen/7280...-brownies.html (Awesome Brownies)

Yes, I will do the brownies again and with pix this time.

Ms bought bananas the other day and wanted me to make banana bread... huummmppphhh got let em rot dear!

Good banana bread comes from using bananas that are no longer edible, yep soft squishy and ready to be butterfly food. (set one out if you have a lot of the critters and they will come. )

bananas were recently the target for a widespread viral email msg. They are good for anything you can think of. Actually better for you than an apple a day. Lots of uses were described but sadly not this use.

The recipe:
3/4 cup sugar
2 eggs
1 teaspoon of salt
2 cups of AP flour
1 teaspoon of baking soda
1 cup of bananas

This is a quick and dirty recipe that is doable without any mixers, fancy ovens etc.


Mash up a few bananas, and they do got to be mushy and slimey before you start. You need a cup of well smashed bananas.



These were border line but what SHE WHO MUST BE OBEYED wants banana bread you do what you can.



This one didn't make the grade, still to firm. Almost edible.. lol

Put all the ingredients in a large bowl and mix. Don't bother to get it nice and smooth. The chunks and lumps will cook out. Just make sure all the ingredients are combined - nothing left in the bowl but an ugly mess.

Put this mess in a really well greased loaf pan and put into a preheated 180 deg oven.

About an hour later you can check with a toothpick and see if it comes out clean.



Looks great eh?

Wrong, the toothpick method screwed me AGAIN!

When I rolled or tried to roll it out of the pan to put my thermometer in the bottom it started to come apart. Back in the oven for another 15 minutes.

Next time, screw the looks of it I'll insert the thermometer in the top. Who's gonna notice a tiny hole in the top anyway.

What your looking for is a minimum of 190 deg in the loaf if its done.

So the final loaf is somewhat darker than pictured. But guess it tastes good, its gone already...

Enjoy

E. G.

I have a similar recipe, use a potato masher to mix.

If ya in a hurry and have a microwave oven, 6 - 7 minutes will see it cooked.

I use a ring dish, both in conventional and microwave.

That new fangled plastic stuff.

Grease well, use toothpick, I use a sharpened chop stick for testing.

Happy baking.

,,,,,,, for a change, use carrots in place of bananas.

Originally Posted by Marmite the Dog

I'm lucky in that my oven has heating elements both under and above what's being cooked, so my rye & banana bread come out properly cooked and with a nice crust.

Great for real deep pan pizza too.

Recipes any time please.

I was supposed to be making banana bread today, but I didnae. Maybe tomorrow...