Viewing post #66888 by Kizmo1

You are viewing a single post made by Kizmo1 in the thread called Bread pans.
Feb 22, 2010 6:14 PM CST
Name: Kathy Parker
SE Ohio
First of all, my pans are non-stick (supposedly), but I do spray lightly with Pam, just in case..
Some of my recipes call for sugar, but I prefer to use honey at the moment, as a bee-keeper friend gave me a gallon before he moved to FL...That's alot of honey, folks!!! LOL
Maybe that's my problem, I use honey, oil, butter, dry milk powder, egg in most of my everyday bread recipes, sometimes I make the Potato bread, which uses a half cup of mashed potato.. my dough is too wet??? And since the honey/egg makes it brown faster, I'm not giving the crust enough time to brown well...?? DUHH HHH HHH... should have known it was operator error!!! LOL

I made a throw together recipe last fall and it was soooo good! It had potato, oats, honey, butter and a little oil ( I was cleaning out the fridge with the leftover oatmeal and potato), I kind of eyeballed the ingredients as it was pretty basic, kneaded in enough flour to make a nice ball, raised and baked and it was picture perfect! But I couldn't duplicate it today if my life depended on it!

Noticed on the other thread that using pans from a commercial supplier, since they are heavier, are some people's favs... I need to look at the local mall's Kitchen store to see what they have or KA.

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