I think she's indicated before, way in the distant past of 2019, possibly, that she can't get tinned hominy, only dried, so she was...intrigued.
That, or I imagined it all in a hominy-themed fever dream.
Today's Bread (2019-2022)
- Thread starter TastyReuben
- Start date
-
- Tags
- bread
- Status
That, or I imagined it all in a hominy-themed fever dream.
JAS_OH1
Forum GOD!
I will eat grits, not my favorite, but hominy itself is yucky, lol. I guess it would be ok if it stays in the tin. She could put it on a shelf and leave it there!
I love hominy, drowned in butter and covered in pepper.
JAS_OH1
Forum GOD!
Maybe I'll give it another try sometime. The last time I had it was 30 years ago and I found it starchy and unpalatable. But maybe my tastes have changed? I know, I'll try hominy and you try shrimp or crab!
I'm good, thanks.
I think she's indicated before, way in the distant past of 2019, possibly, that she can't get tinned hominy, only dried, so she was...intrigued.
That, or I imagined it all in a hominy-themed fever dream.
I did say that.
JAS_OH1
Forum GOD!
My first attempt at pumpernickel bread. I just kneaded it for the first rise:
After 1st rise:
Okay, I am horrible with recipes, and in the past I could tell when my bread was done was by looking at it, because I only baked white bread and when it was the right color of brown is was done. And I am still a relative newbie at that though I do like the white bread I make. With dark dough I had to set a timer. I also scored my bread for the first time and it's not pretty, LOL. Almost done baking, will upload a photo of the finished loaf shortly.
Well it tastes ok, not fabulous but good enough for using as a dipping bread for my spinach dip. Next time I'll try a different recipe.
Okay, so after eating a piece of that bread warm from the oven, I went to run errands. When I came home I tried it again. I changed my mind. I slathered some cool, creamy spinach dip on a slice and whoa, that's good. I could really pick up on the complex flavors of cocoa and coffee. I used the last of my maple syrup to make this (I didn't detect any maple flavor, however), I will make it again with a different kind of dark sweet substance next time.
After 1st rise:
Okay, I am horrible with recipes, and in the past I could tell when my bread was done was by looking at it, because I only baked white bread and when it was the right color of brown is was done. And I am still a relative newbie at that though I do like the white bread I make. With dark dough I had to set a timer. I also scored my bread for the first time and it's not pretty, LOL. Almost done baking, will upload a photo of the finished loaf shortly.
Well it tastes ok, not fabulous but good enough for using as a dipping bread for my spinach dip. Next time I'll try a different recipe.
Okay, so after eating a piece of that bread warm from the oven, I went to run errands. When I came home I tried it again. I changed my mind. I slathered some cool, creamy spinach dip on a slice and whoa, that's good. I could really pick up on the complex flavors of cocoa and coffee. I used the last of my maple syrup to make this (I didn't detect any maple flavor, however), I will make it again with a different kind of dark sweet substance next time.
Last edited:
Looks good to me, though personally I don't add any sweet substance to bread made with rye, except for black treacle sometimes which I think this is the equivalent of molasses in America (though not quite the same).
JAS_OH1
Forum GOD!
It's a tablespoon, not enough sweetness to make the bread sweet. I think the yeast needs a little sugar? I wasn't complaining about the lack of maple flavor, I don't like maple so I was glad. It's just that the recipe called for a tbsp of molasses, which I don't have. I think the dark is just an addition to enhance the color and honey would have been fine. So i had used the last of the maple syrup (I used it to make granola for my husband, not for me) and I don't plan on buying more of it. I'll probably use a tbsp of honey next time.
If black molasses tastes anything like black treacle then it does add a very distinctive flavour to rye bread. Its sort of burnt tasting and almost like liquorice. If using instant yeast you don't need sugar - or at least you don't need it if its the sort of dried yeast that gets mixed straight into the flour.
Here's a rye bread I made: Recipe - Charcoal Rye Bread
JAS_OH1
Forum GOD!
I think the strong coffee and unsweetened cocoa made a pretty distinctive and strong flavor, maybe the sweet balances it out. Many of the recipes called for lesser amounts of cocoa and no coffee at all. I liked this one for the lack of caraway seeds and the addition of coffee was interesting. I noticed yours has coffee also.
Not sure where I could find treacle but it sounds like something I wouldn't use much. I'll only make this bread a few times of year probably, so not buying molasses either.
Oh and I didn't use instant yeast.
I used my new antique food processor to make a basic whole wheat loaf, and it's excellent:
JAS_OH1
Forum GOD!
That's some funny terminology right there. "New" "antique" LOL. But beautiful loaf, looks quite "tasty" indeed!
Black treacle and molasses are the same thing, you Brits just call it by the wrong name.
CD
Black treacle and molasses are the same thing, you Brits just call it by the wrong name.
CD
They aren't quite the same, though close:
What is the difference between molasses and treacle? - Ragus
Molasses Instead Of Treacle | Ask Nigella.com | Nigella Lawson
- Status