Comments on: Go Savory: Whole Wheat Herb Loaf, Garlic-Cheese Rolls, and More

By: Suzanne McMinn

Suzanne McMinn — Sun, 13 Mar 2011 17:13:53 +0000

Steph, I use dough enhancer any time I use whole wheat.

By: Steph

Steph — Sun, 13 Mar 2011 16:21:27 +0000

Beginner here…. after years of being afraid that somehow I couldn’t bake with yeast, you and your Grandmother bread have made a bread baker out of me. Yay! A beginner’s question: when you make the savory bread using one part whole wheat flour to two parts AP, do you add dough enhancer? I have my first bread using wheat flour (white whole wheat) rising on the mantle behind the woodstove right now…. I used one part to the two parts AP. It looks good so far, but in the future, would you recommend adding the enhancer?

I love your site so much. Thank you for being my inspiration for this new baking adventure! I love it already.

By: Helen Downing

Helen Downing — Thu, 05 Nov 2009 01:36:46 +0000

Remudamo: is that cooked or uncooked rice? I just have never thought of doing this so I want to do it right.

By: Suzanne McMinn

Suzanne McMinn — Thu, 01 Jan 2009 22:22:50 +0000

Hi! I use Fleischmann’s active dry yeast, which I buy in bulk size, for everything, so I don’t know any more than that. Good luck with your bread! Let me know how it comes out. If you want to chat with a lot of friendly people about bread-baking, also try my forum:
http://chickensintheroad.com/forum/
We’d love to have you!

By: Hamudstein

Hamudstein — Thu, 01 Jan 2009 22:10:39 +0000

You little scamp!

You’ve made this look so appealing and easy that I’m giving it a try…

And I’m someone with a lifetime of spectacular baking disasters.

(I have friends who still remember a carrot cake I made in 1985 and refer to it as “The Doughball From the Pits of Hell.”)

So, I have a innocent-looking lump of your dough rising right now on the kitchen counter.

We’ll see how it goes and I’ll report back.

But, one question…

Are there different kinds of yeast and do they produce different textures and flavors in bread?

I ask this because I know for certain that different yogurt cultures produce different textures and flavors in yogurt.

By: Angie

Angie — Wed, 03 Dec 2008 21:08:33 +0000

When I make itallian bread I spray the formed loaves with olive oil (spray in the can), cover it with plastic wrap and stick it in the fridge for the second rise and leave it until I’m ready to bake. I have never had trouble with anything sticking to it. That way it can be served hot out of the oven with any meal. I also like to top it with a mixture of olive oil, a good parmesean or other quality shredded cheese, garlic and oregano. It makes the most yummy soft bread ……

By: Winifred

Winifred — Sat, 25 Oct 2008 11:01:56 +0000

Mmmmm! Thanks for these recipes.

I love sun dried tomato bread, black olive bread and also sunflower and pumpkin seed bread.

By: The Tile Lady-Marie

The Tile Lady-Marie — Fri, 24 Oct 2008 20:11:19 +0000

My mouth is absolutely watering! It sounds so delicious, and I am going to have to try it!
Marie

By: Pamela

Pamela — Fri, 24 Oct 2008 13:20:23 +0000

I recently experimented with this recipe and came up with a very yummy savory bread!! Cheesy garlic bread…I roasted two heads of garlic and spread each loaf with butter, roasted garlic and shredded cheese. Roll it up like swirl bread and place in pan, rise and bake. Oooh…it was tasty.
Definitely needed more cheese though!! :-) Thanks for such a great basic bread recipe. We are enjoying making lots of kinds. We even make the raisen cinnamon swirl into French Toast. Had that this morning. Yummm.
Blessings, Pamela (from Florida)

By: Mokihana

Mokihana — Fri, 24 Oct 2008 06:41:18 +0000

Oh my gosh! This looks fabulous!! I gotta try it!!