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Date: | Thu, 22 Feb 1996 13:18:59 -0700 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
I asked about what type of mixer people use for their GF Bread. I got a few
responses and they all used the kitchen-aid mixer. I got the smaller 4.5 qt
bowl size mixer on sale for CDN $272 at Sears. The sale was 15% off and no
GST (7%) added. I have since made two of Bette Hagmans bread recipes, their
butter basted white and the rapid rise french and both have turned out
awesome. Much better than what I was buying.
Now my questions. In order for the dough to rise it says cover, well I
tried wax paper plain and wax paper oiled and both times it stuck to the top
of the dough, so I end up lifting of a layer of dough from the top of my
bread. No big loss but I thought a nice smooth top would look nice.
One suggestion in the book was "you can brush the top (of the bread) with
butter", has anyone tried this. I didn't because I figured my pastry brush
would have lots of dough on it.
Anyway, now that I have a reliable mixer that can do the job, I am having a
wonderful time trying out all the recipes that I can.
Thanx again to the list providers, it gave me the chance to poll and find a
GREAT mixer.
P.S. The cost may seem a lot, but I had a Hamilton-Beach mixer that was
almost 40 yrs old. It was also a heavy duty mixer like my new one, so if
this one lasts that long it rounds out to $6.80 per year, I can always find
a justification for spending money.
Karen, Edmonton, Alberta, Canada
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