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For 'Stroller'

For 'Stroller'

My advice for healthy dough would be to not use any oil in it.
For several years I used to add a little oil to the dough, as it was suggested that it kept the bread fresh for a longer time. But I could only see that I used quite some oil over a short period of time, the bottle would soon be empty, whereas I couldn't see any difference between the dough with or without the oil. So from then on, I never ever use any oil at all (except for the occasional knob of butter as a treat, for the lovely taste!)
I don't even add any sugar, although this helps the raising process. I always make several types of dough in one time (light and dark brown, rye, with soy, with raisins or nuts, apricots or dates,...), so I just wait till they are all risen enough.
I then make loaves of bread consisting of small amounts of each type of dough, placed one next to the other, so that we can eat a bit from all different sorts.

° I have been baking my own bread (ànd pastries) for 31 years already, I never go to the baker's for anything.

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Simply delicious.

8 Sep, 2010


wonderful batch of breads.

8 Sep, 2010


My mouth is absolutly watering , you are so cruel to us Hilda , I can almost smell the freshly baked bread ... We don't eat very much bread the only one I make regularly is Date and Walnut I love that with a piece of cheese or an apple ... Yummy .

8 Sep, 2010


Yummy indeed!

9 Sep, 2010


Bornagain told me about your bread-- i've a breadmaker and try new things, have you seen 'shirleytulip'-- her plum cake recipe is taking Goy by storm!!

11 Sep, 2010


I followed your advice, and immediately started to bake... We had a wonderful dessert (after a terrific English meal: roast lamb with gravy, and oven baked potatoes (ordinary ànd sweet potatoes), fennel and carrots (with fresh herbs, thyme and parsley). Thanks to Philip, le chef ;-)
I've added a photo as proof.

12 Sep, 2010

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Pictures by hildadorissen
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