I think Supper sounds more homey also. I was just wondering if it was a regional thing like Stuffing or dressing…lol. My family roots on both sides call it supper goes back to the Gregory Run area of WV  and Virginia. We call it dressing also. Although we do refer to those special holday meals as dinner . I always thought it was because it was always served between lunch and supper..lol

My mother always called the evening meal, Supper, but she is from the South. LOL We always said “Dressing” too..later, my friend told me that Dressing is baked in the bird…stuffing is made outside..not sure if she is right.

Today, was ham/cheese omelet…bean burritos later…maybe even some Mac and cheese..

Belladonna said:

My mother always called the evening meal, Supper, but she is from the South. LOL We always said “Dressing” too..later, my friend told me that Dressing is baked in the bird…stuffing is made outside..not sure if she is right.

Today, was ham/cheese omelet…bean burritos later…maybe even some Mac and cheese..

I always thought it was opposite, Stuffing was in the bird and dressing wasn't.  I don't care what you call it, as long as it's good!

:J

I am PMS and am grazing like CRAZY…(I know, too much info) LOL I cannot WAIT for Menopause. Anyway, we're going to grab something out, like Raising Cane's fried chicken/sweet tea, when my husband gets home from work.

Oh Tresh, that crab and French bread sound HEAVENLY!!

I am grilling steak, mashed potatoes and gravy, LeSeur type green peas…dessert is frozen caramel cake I made, and am thawing…

alright….this was my second go for the French Bread… and I could have used the dough ball to play raquet ball with….yes girls, I can now make rubber balls…..seriously, I did almost try to bounce it…

I am convinced it is in my stiring when adding the flour.  what type of spoon do you use?  or do you use a spoon? do you use dough hooks on a mixer?  do you use your hands?  I stirred mine with a spatula…but it didn't want to stick together at all when the flour was mostly added…I had to totally form it with my hands and during kneading I would lose some ….so I knew then something was horribly wrong….when you knead it…how long? how many folds?  also, the yeast…when you say warm water…is it a tad more warm or less warm?  AND……after the 5 minutes….does it just look like dirty water you are adding flour too or is the yeast a little clumpy?  do you stir the yeast and water at all?  I used Fleischman's rapid rise…a brand new packet…should I use regular rise? 

I made some cinnamon rolls in the past and it was just fine…no problem rising but that was at Christmas time and the heat was running in the house….and now the house is cooler due to air conditioner….could this be my rising problem? to cold? 

signed,

Frustrated over French Bread! 

PS- I am not giving up….I want to try again but I need help with what to change or do differently. 

Tresh - The temperature for the water for your yeast should be just above body temperature — about 100 degrees.  Test it on your wrist.  Sprinkle the yeast in the water and let it get wet and start to dissolve on its own.  When you add it to your flour mixture, scrape every bit you can out of the bowl.

I've used the dough hook on the mixer, but I prefer making bread by hand.  Knead it until it's smooth and elastic — some days you don't add “all” the flour. This is why I'd rather make bread by hand - I can “feel” when it's right.  (How to put that into words???)

I hope this helps.  I've sure made my share of rubber balls!

I am going to put a pork roast in the crock pot this morning. My cousin raised a pig named Nelly and then had it sent to slaughter (Yuck!!)  But I guess its Nelly for supper. I have never had “fresh pork” before  so I am guessing how to season it. And this afternoon it will be Barbecues for the family. I am having potato salad and corn, both from the Garden. Yum! And I am making slaw from the cabbage my mom raised for our sandwiches. I am personally not a huge fan of meat (ecspecially If it had a name) but my DH loves it. Wish me luck! And if anyone knows if there is a difference in cooking it verses the store bought cured pork, let me know!

THANK YOU beeyourself…..I am definitely NOT getting my water hot enough….maybe I am not waking those criters up with warm water…AND….not sure if this makes a difference but…I have been putting the yeast in first and pouring water over it…for some reason I am wanting to stir/mix the yeast water…

rising:  should the bowl be in a warmer place?  I remember my mom setting bowls on the hearth of the fireplace….should I turn on a gas burner by my bowl?  or …outside?  it is still really humid here I have a covered back porch….I have noticed the last two times I tried it the rising part was really wimpy..so I thought my yeast was bad and I bought more and it was worse!! ha

do you use the “rapid” rise or does that really matter?

Tresh - When I'm letting the dough rise, I place my bowl on my stove and turn on the light above it (I have a microwave above my stove.  I think you just need to keep the bowl away from drafts - like AC vents.  I don't use rapid rise yeast - but this is because my recipes are old and I'm (feeling old) and am just used to my OLD process!  I have used rapid rise yeast — it does eliminate a rising.  Back to the kneading — I just made two loaves (my recipe - I've yet to try Grandmother's Bread) and as I was kneading the dough, I realized it feels more satiny when it's ready. 

Suzanne - I do plan to try your recipe!

Deb - I've been baking zucchini bread and banana bread and freezing it.  I have a cranberry bread recipe that I'll start making end of October.  I send the mini loaves home with friends that visit — and later I use them for holiday gifts.

We're having cheeseburger soup and homemade bread tonight.