what’s not for tonight’s dinner
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Nice Save :)
Comment by Caged Insanity — June 3, 2012 @ 9:36 pm
^ Don’t tell anyone but it was JR’s :)
Comment by SondraK, Queen of my domain — June 3, 2012 @ 9:50 pm
And the pearl onions in soups thing was Bill’s. I LOVE IT!
Comment by SondraK, Queen of my domain — June 3, 2012 @ 9:50 pm
So what was the FAIL??!?
Mmmmmm…. I can almost smell it from here…. *sigh*
Comment by Claire: pink pig barbarian, etc — June 3, 2012 @ 10:05 pm
Hmm, I don’t usually think soup in summer.
But now I am.
Comment by mech — June 3, 2012 @ 10:24 pm
Tell the bread machine I said to straighten up and fly right!
Comment by mech — June 3, 2012 @ 10:25 pm
It was the recipe. I knew 2 1/2 TEAspoons of yeast sounded strange but I’d never made it before so I followed it to a TEA.
Next time….trust my instincts. Almost all bread machine breads call for 2 1/2 TABLEspoons of yeast.
I live in WA….soup is usually good until after July 4th…and after you made a roast chicken the night before and had leftover pearl onions from last week end that hadda get et :)
Claire….the bread is so yummy even after fail that I’m going to try it again tomorrow:)
Comment by SondraK, Queen of my domain — June 3, 2012 @ 10:39 pm
No recipe? Bread (and soup) nazi…
BTW, I don’t use a machine, despite the extra fussing required making by hand, but a packet of yeast is 2-1/4 tsp and for NON-machine recipes one packet is not rare. What was the failure? I can’t tell from the picture but I infer it didn’t rise–or keep the CO2 in… If you try it again and it doesn’t work (and you put it in another soup)–in case it’s not the quantity of yeast–could it be that you used all-purpose flour instead of the higher-gluten bread flour (to better keep bubbles)? …or the yeast is half dead? (Did it rise while in the soup?) Are you using fresh onion? Sometimes when I put things in breads (especially wet and sugary things) they break down the bubbles and the bread ends up rising less and having a scarred surface where the bubbles burst (as with fresh cranberries). A little desiccating may help. Curious. …and strangely yearning fresh bread (and I’d bake NOW if it wouldn’t wake the house).
Comment by Hopefulone — June 3, 2012 @ 11:46 pm
High gluten flour makes lumpy gravy. Took me a few times making lumpy gravy to figure that out—duh!! Thanks for the tips Hopeful one– the Mr. has trouble some times with one side of the bread in the bread maker not rising as high as the other—and he cares nothing of waking us with the clunking of the bread maker at 3:00 in the am– now that we know what it is –no problem–If anyone loves pearl onions they’d love to have dinner with me because they could have them all– I think sometimes I make the roast chicken dinner just so I can make the soup.
Comment by geezerette — June 4, 2012 @ 6:59 am
Why we Win.
Comment by rickn8or — June 4, 2012 @ 7:49 am