Comments on: RegularBread. http://regular-mom.com/2008/07/31/regularbread/ Reader. Writer. Thinker. Homeschooler. Insomniac. Sat, 10 Dec 2011 01:09:22 +0000 hourly 1 http://wordpress.com/ By: SabrinaT http://regular-mom.com/2008/07/31/regularbread/#comment-4003 Wed, 06 Aug 2008 06:16:56 +0000 http://regularmom.wordpress.com/?p=603#comment-4003 OH, I am printing this and making it tomorrow. I have been looking for a good wheat recipe! Thanks…

]]> By: robinellablog http://regular-mom.com/2008/07/31/regularbread/#comment-3989 Sun, 03 Aug 2008 03:55:06 +0000 http://regularmom.wordpress.com/?p=603#comment-3989 Oh Gawd I love bread in all its many forms. I have a bread machine and the recipe in the book that came with it calls for beer. I love the flavor it gives it.

I will definitely give this recipe a go. Thanks.

]]> By: RegularMom http://regular-mom.com/2008/07/31/regularbread/#comment-3987 Fri, 01 Aug 2008 11:43:21 +0000 http://regularmom.wordpress.com/?p=603#comment-3987 Mom #1, just the basics, right? LOL!!! :)

]]> By: Mom #1 http://regular-mom.com/2008/07/31/regularbread/#comment-3986 Fri, 01 Aug 2008 02:49:50 +0000 http://regularmom.wordpress.com/?p=603#comment-3986 The ingredients sounds delicious, but this looks to hard for me. I’m definitely going to be copying and pasting it to Mom #2′s email. She’s the luxury chef in the family. I provide the kind of food you eat so you just don’t die, LOL.

]]> By: RegularMom http://regular-mom.com/2008/07/31/regularbread/#comment-3985 Thu, 31 Jul 2008 23:12:44 +0000 http://regularmom.wordpress.com/?p=603#comment-3985 Heather, thanks I will try refrigerating. I suspect, though, that the whole wheat will make it less elastic in general? Eh, who knows?

]]> By: Heather http://regular-mom.com/2008/07/31/regularbread/#comment-3984 Thu, 31 Jul 2008 19:14:14 +0000 http://regularmom.wordpress.com/?p=603#comment-3984 Always excited to try a new pizza recipe, especially the dough. My BIL owned a pizza restaurant when I started dating my husband, and I worked there off and on – for 9 mos exclusively, then whenever they were short an employee – for years. So I’m a pro at the tossing/spinning thing, but it does take practice. A tip- refrigerating the dough for 24 hours or so (until it starts to look a little.. spongy) helps the elasticity while you’re rolling and stretching, without as much tearing. I never had a whole wheat crust I liked, but I’ve never made my own with whole wheat flour. I will absolutely try this after my next grocery trip!

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