Guest guest Posted September 9, 2005 Report Share Posted September 9, 2005 Well, it's not exactly " toast " but, when we make grilled cheese sandwhiches, we grill the sandwhich on a skillet like you would with any grilled cheese and this makes the bread kind of toasty. But we do it on a low heat and keep a sharp eye on it to make sure it doesn't burn. (then, for anybody interested, to get the cheese melted because the bread would burn or crumble by the time the cheese melted, we transfer the sandwhich to the oven and bake for a few minutes at a low heat). Anyway, not *exactly* toast, but maybe you could gently " grill " a slice of bread in some butter. Marisol mewsette58 mewsette58@...> wrote:I have noticed that there are some recipes where you can 'toast' the nut breads. When I make mine, it has the consistancy of a 'dry' cornbread, and I can't even pick it up much less put in a toaster! Is there a specific recipe to use where the bread can be toasted? I do like the taste of the bread, and would love to be able to have toast in the morning. Any suggestions?? Lynn For information on the Specific Carbohydrate Diet, please read the book _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following websites: http://www.breakingtheviciouscycle.info and http://www.pecanbread.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2005 Report Share Posted September 10, 2005 Perhaps you are not putting enough fluid in your bread. I use butter (or allowable oil),honey, and large eggs. I'll add water if the batter seems still too dry. My bread comes out moist and easy to toast. I also bake my bread in Pampered Chef stoneware. I know that helps all breads, cookies, muffins, etc. I make to be moist on the inside and not burn on the outside! Marilyn Dixon cook4u98@... If you want info on getting the stoneware, contact me privately at the above email, and I'll give you my website. PC stoneware is on sale now so this would be a good time to get you some! making bread >I have noticed that there are some recipes where you can 'toast' the > nut breads. When I make mine, it has the consistancy of a 'dry' > cornbread, and I can't even pick it up much less put in a toaster! Is > there a specific recipe to use where the bread can be toasted? I do > like the taste of the bread, and would love to be able to have toast in > the morning. Any suggestions?? > Lynn > > > > > > For information on the Specific Carbohydrate Diet, please read the book > _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following > websites: > http://www.breakingtheviciouscycle.info > and > http://www.pecanbread.com > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2005 Report Share Posted September 10, 2005 Just wanted to add that I use the Pampered Chef stoneware and it makes my bread really good. Also, I wait to add the baking soda until all other ingredients have been mixed and this seems to make for better products, waffles, breads, etc. Hope this helps- Suzanne Jim and Marilyn jmdixon@...> wrote: Perhaps you are not putting enough fluid in your bread. I use butter (or allowable oil),honey, and large eggs. I'll add water if the batter seems still too dry. My bread comes out moist and easy to toast. I also bake my bread in Pampered Chef stoneware. I know that helps all breads, cookies, muffins, etc. I make to be moist on the inside and not burn on the outside! Marilyn Dixon cook4u98@... If you want info on getting the stoneware, contact me privately at the above email, and I'll give you my website. PC stoneware is on sale now so this would be a good time to get you some! making bread >I have noticed that there are some recipes where you can 'toast' the > nut breads. When I make mine, it has the consistancy of a 'dry' > cornbread, and I can't even pick it up much less put in a toaster! Is > there a specific recipe to use where the bread can be toasted? I do > like the taste of the bread, and would love to be able to have toast in > the morning. Any suggestions?? > Lynn > > > > > > For information on the Specific Carbohydrate Diet, please read the book > _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following > websites: > http://www.breakingtheviciouscycle.info > and > http://www.pecanbread.com > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2005 Report Share Posted September 10, 2005 Just wanted to add that I use the Pampered Chef stoneware and it makes my bread really good. Also, I wait to add the baking soda until all other ingredients have been mixed and this seems to make for better products, waffles, breads, etc. Hope this helps- Suzanne Jim and Marilyn jmdixon@...> wrote: Perhaps you are not putting enough fluid in your bread. I use butter (or allowable oil),honey, and large eggs. I'll add water if the batter seems still too dry. My bread comes out moist and easy to toast. I also bake my bread in Pampered Chef stoneware. I know that helps all breads, cookies, muffins, etc. I make to be moist on the inside and not burn on the outside! Marilyn Dixon cook4u98@... If you want info on getting the stoneware, contact me privately at the above email, and I'll give you my website. PC stoneware is on sale now so this would be a good time to get you some! making bread >I have noticed that there are some recipes where you can 'toast' the > nut breads. When I make mine, it has the consistancy of a 'dry' > cornbread, and I can't even pick it up much less put in a toaster! Is > there a specific recipe to use where the bread can be toasted? I do > like the taste of the bread, and would love to be able to have toast in > the morning. Any suggestions?? > Lynn > > > > > > For information on the Specific Carbohydrate Diet, please read the book > _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following > websites: > http://www.breakingtheviciouscycle.info > and > http://www.pecanbread.com > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2005 Report Share Posted September 16, 2005 Marilyn- Thank you for info-I'll try adding a little water next time (I think it is the dryness that is causing the problem!) I actually used to sell pampered chef (LOVE it!) I'll try using the stonewear next time and see if it makes a difference! Lynn > Perhaps you are not putting enough fluid in your bread. I use butter (or > allowable oil),honey, and large eggs. I'll add water if the batter seems > still too dry. My bread comes out moist and easy to toast. I also bake my > bread in Pampered Chef stoneware. I know that helps all breads, cookies, > muffins, etc. I make to be moist on the inside and not burn on the outside! > > Marilyn Dixon > cook4u98@f... > > If you want info on getting the stoneware, contact me privately at the above > email, and I'll give you my website. PC stoneware is on sale now so this > would be a good time to get you some! > > > making bread > > > >I have noticed that there are some recipes where you can 'toast' the > > nut breads. When I make mine, it has the consistancy of a 'dry' > > cornbread, and I can't even pick it up much less put in a toaster! Is > > there a specific recipe to use where the bread can be toasted? I do > > like the taste of the bread, and would love to be able to have toast in > > the morning. Any suggestions?? > > Lynn > > > > > > > > > > > > For information on the Specific Carbohydrate Diet, please read the book > > _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following > > websites: > > http://www.breakingtheviciouscycle.info > > and > > http://www.pecanbread.com > > > > Quote Link to comment Share on other sites More sharing options...
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