tag:blogger.com,1999:blog-12997259.post1700084413530044189..comments2024-03-14T05:55:13.709-05:00Comments on Farmgirl Fare: Recipe: Italian Rosemary Raisin Bread (Pane di Ramerino)Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.comBlogger46125tag:blogger.com,1999:blog-12997259.post-58594283039190515952011-11-06T19:31:20.090-06:002011-11-06T19:31:20.090-06:00SO GLAD you posted a link to this post on a recent...SO GLAD you posted a link to this post on a recent blog post about your bakery-to-be -- I made this DEEEEEElicious bread several times when you FIRST posted it, then forgot about it as winter became spring...summer...fall... relocating twice in 3 years after that... And now VOILA! It is back in my life! Hooray!!! And sending you some good juju for healing so you can get back to the things you love.Jane-In-Mainehttps://www.blogger.com/profile/16110052175806890174noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-72822323705268707852010-11-25T14:43:44.600-06:002010-11-25T14:43:44.600-06:00Made this bread today ( I used a mixture of rasins...Made this bread today ( I used a mixture of rasins and cranberries)...it's heaven and easy. My luck with bread making is hit or miss...this was a hit and my house smells divine.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-30434516430035126902010-11-23T09:17:52.698-06:002010-11-23T09:17:52.698-06:00Hi Elizabeth,
I don't have any experience with...<b>Hi Elizabeth,</b><br />I don't have any experience with bread machines, but it seems like your idea should work fine. If you try it, I hope you'll come back and let us know how the bread turned out. Happy baking! :)Farmgirl Susanhttps://www.blogger.com/profile/04851855517852917202noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-18663707019846790282010-11-22T16:57:56.752-06:002010-11-22T16:57:56.752-06:00Ok, this may sound crazy but the only dough making...Ok, this may sound crazy but the only dough making that I do is in my bread machine. Could I do this one and after the dough cycle ends divide and proof once more on the counter?<br />Thanks,<br />ElizabethThe Smith'shttps://www.blogger.com/profile/05818570068350593489noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-54922375725967772812010-09-26T08:35:49.531-05:002010-09-26T08:35:49.531-05:00Hi Amie,
I'm glad you asked for clarification....<b>Hi Amie,</b><br />I'm glad you asked for clarification. The shaped loaves proof (rise for the second time) on the kitchen counter or any other space preferably about 70° to 75°F.<br /><br />They do NOT proof in the oven. You're just turning on the oven early because it takes a while for the baking stone to heat up.<br /><br />Once the loaves have finished proofing, THEN you put them in the hot oven, which should still be turned on.<br /><br />Hope this helps. Happy baking! :)Farmgirl Susanhttps://www.blogger.com/profile/04851855517852917202noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-36291603938546606642010-09-25T23:50:14.584-05:002010-09-25T23:50:14.584-05:00Just to clarify, you proof the loaves on the bakin...Just to clarify, you proof the loaves on the baking stone after preheating the oven to 400 for one hour, then cut the x's. When you cook for 30 more minutes, do you turn the oven back on or does the warmth of the stone continue to cook the loaves?Amiehttp://ahandfuloffun.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-8502699273775107792009-04-30T16:49:00.000-05:002009-04-30T16:49:00.000-05:00Hi JeannaMO,Thanks for your interest in our bread ...<B>Hi JeannaMO,</B>Thanks for your interest in our bread bakery. I'm sorry to say that, for numerous reasons (that include everything from building delays and major plumbing problems to personal circumstances to skyrocketing flour and gas prices), the operation isn't up and running yet - and at this point we aren't sure when or if it's actually ever going to be.<br /><br />But I'd definitely like to put the 7-foot wide oven and 60 quart mixer already installed in the kitchen to good use someday. The good news is that at least gas prices have come back down - now if only flour prices would! : )Farmgirl Susanhttps://www.blogger.com/profile/04851855517852917202noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-67521505983473359462009-04-30T14:16:00.000-05:002009-04-30T14:16:00.000-05:00Is your wholesale bakery open yet? I live in Mid ...Is your wholesale bakery open yet? I live in Mid Missouri. Wondering if anyone sells your bread near me? I live about 100 miles east of Kansas City.JeannaMOnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-86128446964032684522008-07-09T01:29:00.000-05:002008-07-09T01:29:00.000-05:00Gorgeous!! I must give it a try--the crumb is bea...Gorgeous!! I must give it a try--the crumb is beautiful. I can see the texture. A must-try...after the sun goes down.Baked, By Annahttps://www.blogger.com/profile/17914068695641981682noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-37161686452942349232008-02-10T22:02:00.000-06:002008-02-10T22:02:00.000-06:00Looks delicious, just as I expected it would. The...Looks delicious, just as I expected it would. The more foodies I get to know the rounder my figure is becoming...and I'm proud of it.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-18803425656411977892008-01-21T16:38:00.000-06:002008-01-21T16:38:00.000-06:00I have never before made bread by myself, but I ba...I have never before made bread by myself, but I baked this bread yesterday, and it is yummy. I thought the recipe was easy to follow, except that I had to Google what proofing is. :-)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-65951573715066297892008-01-18T18:15:00.000-06:002008-01-18T18:15:00.000-06:00Congratulations on the bakery-to-be! It is exciti...Congratulations on the bakery-to-be! It is exciting to see your progress. That bread looks way too good!Jadehttps://www.blogger.com/profile/00118972700421062813noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-41854522766394014142008-01-12T17:24:00.000-06:002008-01-12T17:24:00.000-06:00This is a lovely recipe. I enjoy the rosemary-cur...This is a lovely recipe. I enjoy the rosemary-currant bread from my local artisan bakery, and this reminds me of it. I'll definitely give it a try in the next few days.<BR/><BR/>I'm a one-to-one substitution person between active dry and instant yeast. I like the longer rise. <BR/><BR/>Also, Lynn (the previous commenter) asked for recommendations on rising dough in cool conditions. Here's what James Beard recommends, as explained in Beard on Bread: Heat a mug of water in the microwave, place the mug in the corner of the microwave, and now you've created a warm, humid environment in which to bring bread to a quick rise. I hope that helps!<BR/><BR/>Happy New Year.Christinahttps://www.blogger.com/profile/12607821498331135305noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-1614667676644981442008-01-12T15:12:00.000-06:002008-01-12T15:12:00.000-06:00Your recipe for the Carrot muffins first caught my...Your recipe for the Carrot muffins first caught my eye. Then, navigating around your site I landed on this recipe as well. Rosemary and bread are so perfect together, and I love to put raisins in whatever I can. My family often laughs about that. I especially love using my therapeutic and food grade essential oils while cooking. Just a drop of the Rosemary oil is wonderful. I'll be looking forward to experimenting with this recipe and the oil. I'll let you know how it turns out. <BR/><BR/>Hope you don't mind. I've added a link to your blog on mine. Wished to share this delicious spot with others as well.Lynnhttps://www.blogger.com/profile/17846383936724708206noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-10500489178562538262008-01-11T10:04:00.000-06:002008-01-11T10:04:00.000-06:00I have a QUESTION for you: I would love to try ...I have a <I><B> QUESTION </I></B> for you: I would love to try some of your wonderful recipes, including this, latest one, but am afraid that yeast breads won't rise in my house. I keep my thermostat set at 50 degrees (seriously!) and when a friend brought a loaf of unbaked dough over for lunch one day, it wouldn't rise. Any suggestions for baking bread in a frigid zone?<BR/><BR/>TIA!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-15827695681208712882008-01-08T11:07:00.000-06:002008-01-08T11:07:00.000-06:00Susan...thank you so much for taking time from you...Susan...thank you so much for taking time from your busy life to address the yeast issue, both in the article and to me directly. I must say I was feeling pretty demoralized. I had attempted numerous loaves of bread and three pizzas and all were utter disasters. I wrung my hands, read everything I could find on baking, purchased numerous books, turned up the heat in my house, bought a baking stone, and a pizza peel....I even cried. I was listening to the voices of every baker I had been reading, and all had something different to say on every subject of baking, as you have reminded us. Finally I found Saf instant yeast at our local Williams Sonoma, and put everything I had been reading to the back of my mind and just let my instinct take over. I made your pizza dough last night. Honestly, if it didn't turn out I was packing it in. My husband stood by the oven in fearful anticipation as I pulled out the most gorgeous pie we'd ever seen. I think I get it. Baking is a lot like life. You gotta get your hands sticky, take in as much information as you can, but in the end....listen to your own voice. Thank you for being one of the better voices out there. Susanna.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-47439926345616817032008-01-06T19:01:00.000-06:002008-01-06T19:01:00.000-06:00That looks fantastic. Awesome! I'm going to have t...That looks fantastic. Awesome! I'm going to have to try this!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-65682159919497947222008-01-03T21:34:00.000-06:002008-01-03T21:34:00.000-06:00Hello! Just found your blog through a friend. I ...Hello! Just found your blog through a friend. I love to bake and will most definitely be trying your bread.<BR/><BR/>I also have a strange love of 1x4's - girl boards - I love it!<BR/><BR/>Thanks!Mnmomhttps://www.blogger.com/profile/05004472091756966173noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-53778178248094615882008-01-03T19:13:00.000-06:002008-01-03T19:13:00.000-06:00Just found your site from someone else's comments ...Just found your site from someone else's comments etc. It's been fun to visit and read about your adventurous farm life! I've also enjoyed reading your recipes and have visited year in bread. We're city folk, but I love seeing the donkeys and sheep and cats and what not...a beautiful life! God bless you!Jenhttps://www.blogger.com/profile/14735227386646447249noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-88933892784115018772008-01-03T11:18:00.000-06:002008-01-03T11:18:00.000-06:00Hi Sher,This bread really is good--and easier to m...<B>Hi Sher,</B><BR/>This bread really is good--and easier to make than it looks. I think you'd really enjoy it.<BR/><BR/><B>Hi Reneshay,</B><BR/>Yeah, those girl boards are great. I'd never even heard of them before. ; ) After wading through piles of 2x4s and 2x6s, I wasn't looking forward to picking my way through dozens of 1x4s in search of 23 good ones.<BR/><BR/>I took it as a good sign when I saw that they were actually standing up on end rather than laying in a pile. And then I picked one up. Hurray! It was like lifting practically nothing at all. And there were even two different stacks so I could sort through all the warped ones and still keep them all neatly organized. I never knew buying lumber could be so refreshing and fun, LOL.<BR/><BR/><B>Hi Rosa,</B><BR/>Thanks and Happy New Year to you! I'm looking forward to seeing what you bake up in 2008.<BR/><BR/><B>Hi Lindy,</B><BR/>I've been taking lots of photos of the construction, but the ones of the kitchen aren't all that exciting just yet. I'll send you some, though.<BR/><BR/><B>Hi Susanna,</B><BR/>I was so sorry to hear about your bread baking troubles with these loaves. My apologies for not getting back to you sooner. The day you wrote, though, I did add some information about active dry yeast vs. instant yeast at the end of the article.<BR/><BR/>Personally I prefer to use instant yeast because you can add it straight in with the dry ingredients. It's become more and more popular over the years, but when it comes to yeast in general, there is a huge controversy among bakers. They disagree about everything from which is the best kind to use in bread to what the differences are between them--or if there even are differences. For example, some 'experts' say that all the "instant" type yeasts are the same, while others say that under no circumstances should you ever bake with Rapid-Rise yeast. And it just gets more confusing from there.<BR/><BR/>You can read a little bit more about yeast <A HREF="http://www.thefreshloaf.com/faqs/baking/yeast" REL="nofollow"><B>here</B></A> and <A HREF="http://www.thefreshloaf.com/node/2815/active-yeast-vs-instant-yeast" REL="nofollow"><B>here.</B></A><BR/><BR/>Hope this helps. And I hope, too, that you haven't given up on baking bread! : )<BR/><BR/><B>Hi Strawberry Lane,</B><BR/>Wow, you remodeled six houses and lived to tell about it? (And didn't kill each other in the process?) <I>And built river rock chimneys yourself?</I> I love those. I'm very impressed!<BR/><BR/>The other day Joe said the best thing about this whole project is that we aren't having to live in there while the work is being done. You seriously must be super girl. ; )<BR/><BR/><B>Hi Jaden,</B><BR/>I'd be happy to share a slice with you, but I don't know how you'll have any room for it what with all the amazing food you're always cooking up in that steamy kitchen of yours. ; )<BR/><BR/><B>Hi Jane,</B><BR/>Fresh made sausages? Oh MY. Don't give up on your idea, even if it seems like it might never happen. Our has taken what feels like forever, but it looks like it's finally all coming together. Best of luck to you!<BR/><BR/><B>Hi SegoLily,</B><BR/>It really is exciting. Things are moving so quickly now it's crazy. Good to know it's entertaining as well! ; )Farmgirl Susanhttps://www.blogger.com/profile/04851855517852917202noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-50407821580054121972008-01-02T14:47:00.000-06:002008-01-02T14:47:00.000-06:00How very exciting!! I bet it's wonderful to see yo...How very exciting!! I bet it's wonderful to see your dreams coming into fruition! <BR/><BR/>Entertaining commentary as well!Paigehttps://www.blogger.com/profile/16170711333386608977noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-59138472978128256052008-01-02T10:19:00.000-06:002008-01-02T10:19:00.000-06:00Hi Farmgirl Susan,Please keep us updated. Love the...Hi Farmgirl Susan,<BR/><BR/>Please keep us updated. Love the idea. I have one simular but mine is a lot futher off. Mine is with fresh made sausages and other goodies. Good luck with everything.<BR/><BR/>JaneJanehttps://www.blogger.com/profile/15651591261445207966noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-5817925073042580412008-01-01T20:14:00.000-06:002008-01-01T20:14:00.000-06:00Oh I would LOVE a slice please!!!!can't wait to re...Oh I would LOVE a slice please!!!!<BR/><BR/>can't wait to read the progress of the bakery!SteamyKitchenhttps://www.blogger.com/profile/09215147623559421585noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-48247604077182486072007-12-31T13:23:00.000-06:002007-12-31T13:23:00.000-06:00Incredible looking yummy stuff in those photos! Yo...Incredible looking yummy stuff in those photos! You are inspiring me!<BR/><BR/>Good luck on the construction. Congrats, you actually got a contractor ... early.<BR/><BR/>We have remodeled six house, right down to the studs, so we know about your coming adventures. <BR/><BR/>We also lived in the houses during the work, plus we did a major portion of the grunt work. I built the river rock chimneys and they are actually still standing. :-)<BR/><BR/>Will be interesting to watch your progress!<BR/><BR/>Now, back to your great looking recipes!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-618608375604352852007-12-31T09:51:00.000-06:002007-12-31T09:51:00.000-06:00Hi Susan...last night I experimented with your Ros...Hi Susan...last night I experimented with your Rosemary Raisin bread. I made a giant mistake in that I didn't proof my Active yeast before adding it to the flour. It might be helpful to shed some light on the subject of Instant versus Active yeast in these recipes, for those ignorant souls such as myself who haven't done much baking. It can be very disappointing to spend so much time on a recipe, only to have it fail. I noticed that most of your bread and pizza dough recipes call for Instant yeast. How can we best adapt Active yeast to your recipes. Thanks so much. Susanna.Anonymousnoreply@blogger.com