okay i love to bake but here is something i have never heard of…“a well greased and sugared loaf pan.”
is that the same as a greased and floured loaf pan…except with sugar?
and all the recipes say not to use metal…can you after you are done growing the stuff? my kitchenaid mixer is woefully neglected and would be sad if i used a different mixing bowl to mix up the bread!
is that the same as a greased and floured loaf pan…except with sugar?
Exactly! You just dust sugar in the pan and dump the excess!
The sugar dusting gives a slight crunch. No, not as much as a crunch, more of a crispy effect.
I love this thread. I remember my mother baking and sharing this bread. She got a bag of starter one year, and shared it several times. Finally, one year, we noticed that our family (us included) seemed to be up to thier eyeballs in bread and bread starter. :roflhard: I remember she and I baking up all that bread in an attempt to end the cycle. This was such fun!
Thanks so much for stirring up these memories. I lost my mom over two years ago, and I still miss her to this day, but I get so much joy from happy memories such as these.
My guess is that the sugar may be necessary for the dough to uh… develop. Can anyone confirm this?[/quote]
On the Splenda site is says it can be used in quick breads and they have some recipes. I don’t know about yeast breads though. :shrug:
Mmm this recipie sounds so good!
I’ve been talking to my mom about making it(downsizing the recipie) and she might let me.
Now, here’s my questions. What do you do when you want to stop making it? Do you bake up what you have left? Can you freeze the dough?
I also saw that about the quick breads but nothing else. I went ahead and emailed the company to see what they say. I asked them about other things so I am sure I will get a responce in a day or so.
Jenelle, when it comes time to divide the starter to give away and bake what’s yours, you could just bake all what you have, the bread freezes great!
Thanks!
Oh, another quick question. When you go to bake it, do you need to add anything else to it? Or can you grease and sugar your pan, slap some in there, and bake it like that?
It is delish by itself, but I’ve added, apples, bananas, and choco chips before…all independantly tho…
Oh gosh, I think I “need” to make this…sigh…lol…
Yep, you can use metal to make the bread; just not in making, stirring, or storing the starter itself.
I learned recently that you can freeze the starter in one-cup batches in the freezer for up to 8 weeks, but I have never tried this. After you thaw it, you treat it as day-one starter and have to feed and let it grow before you use it.
Ohhh yum!
I wonder if peaches would be good with it… 
Now I might just have to make some. :teehee:
Home-made memories are the best! 
Oh, okay. Thank you for letting me know! This would be a good way to put some back for christmas gifts.
Ohhh yum!
I wonder if peaches would be good with it… Now I might just have to make some. :teehee:[/quote]
With peaches, I would leave out the cinnamon, add almond flavoring, and sprinkle sliced or slivered almonds on the top!
I started mine last night!
I am using this recipe from AllRecipes.com: http://tinyurl.com/y6lf4h
They also have a variety of bread variations.
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk
You can put it in a gallon sized freezer bag so you dont have to stir it at all just squish it everyday that needs to be stirred.
Splenda finally got back to me and this is what they said-
"SPLENDA® Granular will not activate yeast. You should maintain at least two teaspoons of sugar in recipes calling for yeast. The remaining sugar can be replaced with SPLENDA® Granular.
Some recipes, especially baked goods and desserts, may require structure and bulk that cannot be provided by SPLENDA® No Calorie Sweetener alone. For this reason, some of our recipes are adjusted to compensate for the loss of structure. They may also contain sugar-containing ingredients (eg. molasses, honey, chocolate syrup, etc.) that also contribute important flavor elements and improve texture."
So I think when I make this I will go ahead and use regular sugar and he can have 1 slice. I guess I will need to finish it off by my self! :shrug: :teehee: 
I started mine last wednesday night. I can’t wait to bake it this friday! :cheering: