![]() ![]() I was bringing in Rubbermaid totes of Chex Mixes and getting feedback that was really helpful. Louder Chowder, anyone? Frenchiladas? For two years in a row, I was a finalist in both the national Chex Mix and the Scharffenberger Chocolate contests. But there were also crockpots full of chili, soups and stews. Most of them were cookies, cakes, casseroles, dips and snacks. I don’t even remember half these recipes. ![]() I have a folder in my Day email with copies of the recipe tests du jour 300+ emails over nine years. (Note to my editrix and all my co-workers: I don’t actually think of you as dogs, except in a gender non-specific Man’s Best Friend kinda way. At some point before lunch, I would send out an email to everyone in the building like Ma standing on the porch, ringing a dinner bell hollering, “COME AND GIT IT!!!” And like the dogs in the old Chuck Wagon commercials, my co-workers would run into my office, tongues wagging. When I was actively entering online recipe contests (2004-2013), I was testing out recipes at home, making them and bringing them into work at The Day. I tried this recipe out and thought it was quite good.Nadia >From: Don Jorgensen From: Bread-Bakers Archives: Crunch Rolls (top) and Sourdough Spin Rolls (bottom) I think youll want to bake Dutch Crunch bread in the oven in a loaf pan, because you want your loaf to have a good big surface for the Dutch Crunch topping. Just divide it in half, and mix up the topping about 35 minutes before the end of the dough cycle. ![]() It should be easy to adapt for use with the bread machine. (for 2 loaves) I found the following recipe in the Fanny Farmer cookbook. (If you have to delay the shaping of the loaves, stir down the topping and set aside.) Let rise again as directed in the basic bread recipe, then bake. When the dough is shaped, stir down and spread half of the mixture evenly over the top of each loaf. Cover and let rise in a warm place until very bubbly and at least double in size this will take about 30 minutes. Some rice flours will thicken more than others, so add liquid until the mixture resembles a thick paste. Add the vegetable oil and warm water, and stir to blend well. In a 4-cup bowl, stir together the sugar, yeast, salt, and rice flour. When your dough is in the bowl for its first rise, make the topping. I tried this recipe out and thought it was quite good.Nadia >From: Don Jorgensen From: Bread-Bakers Archives: /pub/reggie/archives/bread/recipe NOTES ![]()
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