View Full Version : Bread Making
11-13-2006, 01:35 PM
I recently tried the spiced monkey bread and it didn't turn out as well as i hoped. it was really runny and actually going through the mesh. should i use a teflex sheet? It has been 27 hours and ut's stillnot really done, and I lost a layer trying to flip it. I really want to try some of these breads, any advice?
11-13-2006, 01:47 PM
Well.. I've tried a few of the recipes in Alissa's book and here are some of my comments, if they help.
Corn Tortillas: I like alissa's recipe but I like Rawkinlocs' recipe better. At least I think it's hers. It calls for one bag of frozen organic corn, a teaspoon of olive oil, a little sea salt. You grind it up and put it in tablespoonfulls on a teflex sheet, then use the spoon to spread it into thick tortillas about 3 inches across. Then dehydate 2 hours... flip onto a grid and dehydrate until solid enough to peel off the sheet. These are chewy, but gosh are they yummy with the sunflower seed refried beans and salsa!
Spicy Monkey Bread turned out nice, but a little bitter aftertaste that I can't figure out. Yes, you need to put it on a teflex sheet until time to turn it over... then on a grid to finish up. Remember, these never will be the consistency of 'real' bread... always a litle soft in the middle. At least, that's my experience.
Carrot Raisin Bread. I loved this! A good way to use carrots after making juice, too!
Morning Muffins. I loved these! They were really great!
I kept them in a container in the fridge for a week.
Apple Current Muffins. Yummers. These were good.
When I formed the muffin shapes, I made them very small, compared to a bread muffin. Probably only 2 inches wide and about an inch high... about 3 bitefuls. That way they dehydrated nicely.
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