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11-02-2007, 09:26 PM
Re: (...)
Rye bread? My Cuisinart wants to know...a Typical bread dough containing at least 50% white flour? a Typical sweet dough? Dough for coffee cakes, batter bread? OR, should I use the KitchenAid? Sharon made it (kneaded it) in a bread machine. I don't have one anymore...what should I do?
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Billy
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Bread dough, Billy. I always prefer to use the KA over the food processor, but, to each his own!
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Linda
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If blueberry muffins have blueberries in them, what do vegan muffins have?
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Have an extra one, Labs, if you can find a way to get it to ya!
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Linda
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Billy, I use my KA all the time for bread. Works great. I just let it knead with the dough hook for 5 to 10 minutes depending on the recipe, and let it rise right in the same bowl. Easy as pie. Go ahead and try it, you will love it.
Maryann
Maryann
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KA should work really great. That's what I'm using now that my bread machine died.
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Billy, are you making a light or dark rye bread? I have a wonderful dark rye (pumpernickel) bread recipe if you're interested. It's braided and baked with a round cake pan in the center (if you want to do this) and for parties I used to put a round of brie in the center - it's just delicious.
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Quote:
...I have a wonderful dark rye (pumpernickel) bread recipe if you're interested.
Not sure where (if at all) I'd be able to get rye flour, but I would definitely be interested in that recipe, cjs. Pumpernickel is sooooo good, and I haven't had pumpernickel in sooooo long.
If blueberry muffins have blueberries in them, what do vegan muffins have?
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I'll type it up and post it lab.
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Thanks Jean, I love rye breads so I look forward to that one too.
Maryann
Maryann
"Drink your tea slowly and reverently..."