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Re: Sticky ingredients

Diane B <dianeb@debunix.net>
Sun, 14 Oct 2012 09:47:47 -0700
v112.n039.2
>From: aqn@panix.com
>Subject: Re: Blue Cheese Walnut Bread
>Date: Mon, 8 Oct 2012 09:50:17 -0400 (EDT)
>
>And a sprinkle of flour when cube'ing the blue cheese (or any 
>sticky/gooey ingredients) helps to separate the cubes.


To help keep dried from turning into paste and nuts from turning into 
butter when chopping them in the food processor, add some of the 
flour or sugar to them before turning on the processor--depending on 
how fine you want to chop them, you may need anything from a 
tablespoon to a quarter cup per cup of dried fruit or nuts.

I use this all the time for things like raisins for oatmeal cookies 
means no more large burnt raisins on the outside of the cookie, (and 
raisin-phobes won't even notice they're there), or to add dried 
apricots to a fruity breakfast roll when I want them to disappear 
into the bread but not to change the texture like a puree would.

--diane in los angeles

http://debunix.net/recipes