tag:blogger.com,1999:blog-2851604463569672957.post1860429341579326798..comments2009-01-06T05:26:24.916-08:00Nattyhttp://www.blogger.com/profile/17083489777754753176noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-2851604463569672957.post-84448679966198536222009-01-06T05:26:00.000-08:002009-01-06T05:26:00.000-08:00Hey! I also found this while googling and made it twice this weekend (one to give away, one to keep). Such a simple recipe and soooo good! Thanks for posting!<BR/>-RachelAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2851604463569672957.post-12955287842811374322008-11-19T07:49:00.000-08:002008-11-19T07:49:00.000-08:00Oh no! I'm so sorry to hear that. That sucks. I don't think it was the sugar if it rose at other times. I find when I'm a little heavy-handed with the flour and don't kneed obsessively, the dough is unpleasantly dense.<BR/><BR/>I's so sorry it didn't work for you! That sucks. :-(Nattyhttp://www.blogger.com/profile/17083489777754753176noreply@blogger.comtag:blogger.com,1999:blog-2851604463569672957.post-79012410043516122502008-11-19T00:29:00.000-08:002008-11-19T00:29:00.000-08:00So I found this &amp; decided to make it. It came out horrible. It hardly rose, even though my yeast looked exactly like yours. I tried it again &amp; it rose, but the bread was so dense. My mom insists that it was because you need more than a pinch of sugar to activate the yeast...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2851604463569672957.post-8243192098882879802008-05-01T12:52:00.000-07:002008-05-01T12:52:00.000-07:00No, I've never tried it! I'll have to pick it up. <BR/><BR/>In spite of all our meat, I have a streak-o-the-hippie in me. I bought the big bottle of Brags yesterday! Seitan might be in our future... :-)Nattyhttp://www.blogger.com/profile/17083489777754753176noreply@blogger.comtag:blogger.com,1999:blog-2851604463569672957.post-5482774436854431202008-05-01T12:48:00.000-07:002008-05-01T12:48:00.000-07:00speaking of yeasted breads, have you ever used vital wheat gluten in your dough? if not, you should try it. it makes for a really tender bread with a nice crumb. you add one tablespoon of wheat gluten for every cup of flour. i baked some cinnamon rolls earlier this week and they were as light and flaky as the kind that i get at the nice bakery.<BR/>it can also be used to make seitan but you seem fairly carnivorous so i don't know if that really interests you. :-)<BR/><BR/>here's more info:<BR/>http://www.bobsredmill.com/catalog/index.php?action=showdetails&product_ID=400Reese McGhttp://www.blogger.com/profile/09482197916917856551noreply@blogger.comtag:blogger.com,1999:blog-2851604463569672957.post-29235501063324407192008-04-28T17:27:00.000-07:002008-04-28T17:27:00.000-07:00p.s. that was me, sirenAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2851604463569672957.post-34068802119085439372008-04-28T17:26:00.000-07:002008-04-28T17:26:00.000-07:00I'm impressed and thankful. You make this look kind of easy and we love love love love love that "artisan" (i sneered when i typed that) bread from the store, you know, the kind with all the stuff inside like you have just made in about six frames here!! <BR/><BR/>My husband will be so impressed if i do this! It might be a PITA without a mixer, but I can just make a bunch in one day and freeze it :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2851604463569672957.post-17944482517261602152008-04-26T21:28:00.000-07:002008-04-26T21:28:00.000-07:00Nom! Looks yummy.<BR/><BR/>I freaking love my KitchenAid mixer. I used the dough hook just today, in fact, to make hot cross buns! (I know, it's like a month after Easter, but Greek husband=Greek Easter=hot cross buns a month late.) Recipe from Nigella Lawson's "Feast" cookbook, which is well worth checking out, btw.Heatherhttp://www.blogger.com/profile/16169934547082128953noreply@blogger.com