Figgy Pudding

 

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Fresh off the Bread Making disaster the other day, I was staring at the loaf in question thinking “what a waste to throw it away” trying to determine something to do with it when it hit me.  Bread Pudding!

I LOVE Bread Pudding.  I miss bread pudding.  So I thought why not make a gluten free bread pudding with this loaf right here?  It’s not the best tasting bread, but that’s nothing sugar and butter and cream can’t fix right? Then when I opened the refrigerator to get out the ingredients I saw the figs I had left and at that moment I decided I was a GENIUS! … 

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Tuesday Tips # 3

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“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”
― Julia Child

Well, this Tuesday Tip is a multi-part tip.  It’s also just super embarrassing. That’s all there is to it. I did say I would include ALL of my “mis-adventures” in the kitchen though….so here we go.
Last week I finally got my bread maker out of storage where it has been living for a year and a half.  It’s a great little 1 lb. loaf bread maker - remember that number – in which I have made a few tasty Gluten Free loaves in the past.  Now mind you none of my past bread making experiments have been earth shattering successes, but on the right path.  I figured it was time to experiment
and I had a bag of Bob’s Red Mill Gluten Free Cinnamon Raisin bread mix I had been wanting to try.  The idea was to have a fresh baked loaf for breakfast this morning.
That was the plan.
Sooooooo I was a good girl and set out all of my ingredients the night before.
Sometime around midnight I put the 2 eggs out so they would be room temperature and set my phone alarm for 4 am.  It takes 3 hours and 40 minutes to complete a baking cycle and I thought it would be perfect timing for breakfast. The idea of waking up to the smell of fresh baked bread excited Mama Sis and I very much.
I woke ahead of my alarm and went to the kitchen where I whisked the eggs, water and oil together.  (No photos, I mean really it was 3:45am)  Now here is where I have to admit that in the past 2 moves from house to apartment etc, all of my cookbooks were inadvertently taken and probably donated (I cried upon discovering this) and IN that collection was the manual and recipe book for the bread maker.  The basic instructions are printed on the side but yes, I am missing the actual manual.
I bet you can see where this is going already.
Liquids first.  Then flour mix.  Make a small well in the flour, add the yeast. Close the machine.  After checking the settings, hit start. Go back to bed.
In the morning I found this:
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Not bread.
Tip # 1.  After you think you have hit the start button, perhaps wait a few moments to make sure the cycle has begun before going back to bed.
So I hit start again and hoped for the best.  After the kneading portion was over I looked in and did NOT see a ball of dough as I have in the past.  It was only partially mixed, and while I mixed it with the handle of a wooden spoon I was getting annoyed.  Okay the first mistake was mine.  But this?  It had to be the bread makers fault right?
Nope.
Tip # 2.  Read ALL of the instructions.  Like when the package says it makes a 1 1/2 lb. loaf, maaaaaybe don’t put it in a 1 lb. loaf bread maker.  Just a thought.
The results:
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Ok not terrible. Not pretty, but it’s more about the taste right?  Maybe it all worked out in the end.
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You can’t see it very well, but it’s dense and moist and not entirely cooked through.  this is just a slice off of the end, I am guessing the middle is far less cooked through.
Bread = FAIL.
So what did we learn?
  • ALWAYS read the instructions of a kitchen appliance you haven’t used in a while.
  • If you no longer have the manual, do a google search and find it to download BEFORE using the appliance.
  • Always compare the package directions with said appliance directions. (1 lb. vs. 1 1/2 lb.)
  • Always wait and see if you really hit the start button.
Or just don’t try and do anything complicated at 4 in the morning.
Nom Nom
 

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Pan Pizza

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In this house most Friday nights are “pizza night”, a night where I make another go at making gluten free pizza from scratch. Yeah I live a wild and crazy life…. I know….. I know

So here we are again on my quest for pizza that doesn’t taste so….gluten free.  There are a fair amount of pizza dough mixes on the market it appears <I just did a quick Google search> most of them pricey.  Soon however, I am going to have to resort to ordering a new brand off the internet as I think I have tried Bob’s Red Pizza Crust Mix every which way you can.  Many different types of pizzas and calzones have been attempted with varying degrees of …well success is not the correct word here, let’s go with results.… 

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Pretty Pizza

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Only 2 posts and already a theme. Looking over my photos from the past 2 months to prepare for this I noticed my recipes / experiments lean quite heavy towards one food group.

Pizza.

Yes Pizza is a food group, well in my world it is. Going Gluten-Free is sometimes a pain in the ass sure, but I am fine living without most baked goods, breads, pastas etc.  Sure every now and then I get jealous of people biting into a light and fluffy piece of cake, or a real honest to goodness Italian Hoagie (Sub to most of the US unless you are from Philadelphia or New Jersey)
but I have a way to deal with it.  If it’s absolutely incredible and sure to be worth it, I cheat and take a bite or two.  I am a VERY lucky Gluten-Free person, … 

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