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I put the ingredients in the bread maker before work and came home to bread, but that turned out to be a bad idea. You need to be home when the bread is finished otherwise it sits in there are gets soft and generally unappetizing, especially if you like the crunchy crust.
My bread is still too dense. I’d really like to scrap this whole bread making idea, but I’ll stick with it since I’ve committed to this darn blog <grin>. Tony suggests getting a new bread maker, but I’m afraid I’d be starting from scratch learning a new bread maker. A lot of recipes call for dry milk powder, so I’ll try that, although I haven’t seen any mention online for trouble shooting bread disasters with dry milk. I’m a little ticked so that’s all I’m going to say about it.
Well, what they hay, I’m going to give you my Haluska recipe for a little cheer-up. This is my Grandma’s Hungarian cabbage noodle dish slightly modified.
Haluska
1 med. head cabbage, grated (green or purple)
1 t sea salt
½ bag wide egg noodles (whatever noodles you want, including g-f)
¼ C butter, or substitute
1/2 chopped sweet onion
1 t paprika
1 t brown sugar
After you grate the cabbage, sprinkle with 1 teaspoon sea salt and let stand 10 minutes. Squeeze out any liquid and put in your skillet with the melted butter and sugar. Cook over low heat until it starts to brown.
Add the onion and continue browning both together (the cabbage takes longer than the onion so don’t add the onion in the beginning or it will burn). Combine well with the cooked noodles in a large bowl and serve.