tag:blogger.com,1999:blog-13885363.post113630936958792065..comments2023-06-05T02:27:53.788-07:00Comments on Posts from Portland (Archives: June 2005 through May 2007): Vasilopita--St. Basil's BreadElizabethhttp://www.blogger.com/profile/05114137750570177263noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-13885363.post-1136315936434126162006-01-03T11:18:00.000-08:002006-01-03T11:18:00.000-08:00The elevation is different--San Francisco is basic...The elevation is different--San Francisco is basically at sea level, and Portland is at about 700 feet, I think. But I baked bread with no problems in Dunlap, at 2000 feet. And I made two successful batches of bread before this one in Portland! <BR/><BR/>I guess I'm just going to try again.Elizabethhttps://www.blogger.com/profile/14577327080587108034noreply@blogger.comtag:blogger.com,1999:blog-13885363.post-1136315487619497142006-01-03T11:11:00.000-08:002006-01-03T11:11:00.000-08:00Maybe there's a difference in elevation between Sa...Maybe there's a difference in elevation between San Fransisco and Portland that have changed yeast amounts?<BR/><BR/>I don't know, I tend to be a breadmachine dough maker and then just stick it in the pan to bake.Mimihttps://www.blogger.com/profile/02645484704486562810noreply@blogger.comtag:blogger.com,1999:blog-13885363.post-1136314040207784662006-01-03T10:47:00.000-08:002006-01-03T10:47:00.000-08:00We used our one springform pan to make the first l...We used our one springform pan to make the first loaf. It came out easily since I could use a knife to separate the ring from the bread, take that off, then use a knife to separate the bottom from the loaf. <BR/><BR/>I don't usually have such problems with sticking though, except when I was a more inexperienced baker. Usually when a loaf is done it retracts from the pan slightly making it easy to remove. But the weird rising of this one plus the egg wash you use for a vasilopita made it more difficult. I may use parchment paper next time I make Vasilopita. I also usually use the recipe for stuff to grease a pan with from Laurel's Kitchen Bread Book--which is lecithin and oil blended together--but since I just moved I didn't have any on hand and didn't have time to make it. It is a very effective pan greaser, though!<BR/><BR/>Next on my agenda: to make my family's traditional New Year's Cookies, which aren't cookies at all but raisin fritters. It's a Mennonite tradition. They're yeasted too....but aren't quite like bread.....maybe I'll go ahead and use the yeast I have on hand and see how it does. I'll be sure to post about it! Who says these things have to be made on New Year's Day? :-P Oh, when I post about it I'll hopefully have the German name for them, too. It's something like portzelke--that may be it.Elizabethhttps://www.blogger.com/profile/14577327080587108034noreply@blogger.comtag:blogger.com,1999:blog-13885363.post-1136312221292380472006-01-03T10:17:00.000-08:002006-01-03T10:17:00.000-08:00Two suggestions: try using a very large coffee ca...Two suggestions: try using a very large coffee can to make a sort of cookie cutter: this will mean you don't need a pan to make a perfectly round loaf.<BR/><BR/>And then - line the cookie sheet with parchment paper.<BR/><BR/>Also, I use a spring form cake pan to make round loaves... and I also line that with parchment paper: very useful for avoiding sticking - and much better than any non-stick pan or using grease to oil up the pan.Huw Richardsonhttps://www.blogger.com/profile/13767334011657735131noreply@blogger.com