![]() Notify me of follow-up comments by email. Nevertheless thanx for this delicious article. Wonderfull suggestion, it looks delicious. BOTH recipes were outstanding! I made the nutmeg cake again today omitting the nutmeg, doubling the vanilla and adding some rum. Thanks so much for such an interesting and tasty challenge. both videos were excellent, and makes creating them less daunting than it might otherwise be. was making it late tonight and hubby woke up to the wonderful smells wafting through the house. just made your nutmeg cake for the new challenge–it’s fantastic. Your rolls look wonderful and other than avacado, the sandwich does also!! love guacamole, but avacado just does me in. Your rolls turned out so well – and the sandwich filling sounds divine.Ĭomment by Carol Anne Rock Salt - Ma 2:45 pm Wow! your results are fantastic – such a great coloring and crack on the buns! Thanks for joining us this month! Sammy is mouth watering! Great job on the challenge.Ĭomment by Susie Bee on Maui - Ma 10:50 am A delectable Sunday brunch sandwich!Įxcellent job! Your Dutch Crunch looks fantastic, as does your sandwich!! □ Here’s the completed sandwich with mozzarella, avocado, and tomato. Surprisingly, the texture upon biting in was remarkably similar to the way it looks. Here are the 2 rolls with rice flour slurry on top, awaiting the oven.Ībsolutely gorgeous right out of the oven. At this point, add a few tablespoons more flour, then let the mixer knead the dough. Remove from the oven and serve warm with some butter on the side. (a thin topping will not crack properly) Bake the bread for 30-35 minutes, till the crust appears well browned. Coat the top of each ball with a thick layer of topping using your fingers. With the mixer still going, add up to 2 additional cups of flour, 1/4 cup at a time, until the dough starts to come away from the sides of the bowl but is still sticky. Preheat the oven to 375 degrees F (190 degrees C).
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