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She's thrilled with bread recipe.

COUNTRYSIDE: Please thank Jill Cooper for her article in the Nov/Dec 2010 issue of COUNTRYSIDE. I have been so disappointed trying to make bread in the past. Lo and behold, her ideas worked. I was thrilled to see the dough rise. Thank you, thank you.--Jane Daniels, Mullica Hill, New Jersey

COUNTRYSIDE: I have subscribed to COUNTRYSIDE for several years and read it cover to cover. There are always articles of interest and ideas we use on our place in the country.

For several years I've been wanting to learn to bake bread from scratch, and with the current articles decided to give it a try. Soooo, I carefully followed the recipe and tips in the article by Jill Cooper (Nov/Dec 2010). After two hours (things may have gone a little slowly on the first attempt) I realized there was no oven temperature setting in the article! Oh, no! I referred to the next article by Phillip Stevko with the same peice of information left out. Next I got out my grandmother's 1950s Betty Crocker Cookbook and looked up the recipes in the Yeast Bread chapter to discover temperatures can vary by 75 degrees. drat! I chose the middle setting and baked the bread (which didn't turn out too badly), but was left to wonder if the proper temperature might have made a difference.

Long story short--next time I decide to try something out, I'll make sure all the necessary info is in there.

Keep up the good work.--Kim Dula

As a rule of thumb, the oven is preheated to 400[degrees]F, then the temperature is reduced to 325-350[degrees] when the dough is placed in the oven, but recipes do vary.
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Title Annotation:Country conversation & feedback
Author:Daniels, Jane; Dula, Kim
Publication:Countryside & Small Stock Journal
Article Type:Letter to the editor
Date:Feb 26, 2011
Previous Article:Comfort from these pages.
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