Symfony Profiler

Security

Token

There is no security token.

Firewall

main Name

Security enabled

Stateless

Configuration

Key	Value
provider	security.user.provider.concrete.app_user_provider
context	main
entry_point	App\Security\KbinAuthenticator
user_checker	App\Security\UserChecker
access_denied_handler	(none)
access_denied_url	(none)
authenticators	[`"two_factor" "remember_me" "App\Security\KbinAuthenticator" "App\Security\FacebookAuthenticator" "App\Security\GoogleAuthenticator" "App\Security\GithubAuthenticator" "App\Security\KeycloakAuthenticator"`]

Listeners

Listener	Duration	Response
Symfony\Component\Security\Http\Firewall\ChannelListener {#723`-map: Symfony\Component\Security\Http\AccessMap {#722 …} -logger: Monolog\Logger {#783 …} -httpPort: 80 -httpsPort: 443`}	0.00 ms	(none)
Symfony\Component\Security\Http\Firewall\ContextListener {#706-tokenStorage: Symfony\Component\Security\Core\Authentication\Token\Storage\TokenStorage {#1017 …} -sessionKey: "_security_main" -logger: Monolog\Logger {#783 …} -userProviders: Symfony\Component\DependencyInjection\Argument\RewindableGenerator {#705 …} -dispatcher: Symfony\Component\EventDispatcher\Debug\TraceableEventDispatcher {#747 …} -registered: false -trustResolver: Scheb\TwoFactorBundle\Security\Authentication\AuthenticationTrustResolver {#780 …} -sessionTrackerEnabler: Symfony\Component\Security\Core\Authentication\Token\Storage\UsageTrackingTokenStorage::enableUsageTracking(): void {#703 …}}	0.25 ms	(none)
Symfony\Component\Security\Http\Firewall\AuthenticatorManagerListener {#584`-authenticatorManager: Symfony\Component\Security\Http\Authentication\AuthenticatorManager {#595 …}`}	0.00 ms	(none)
Scheb\TwoFactorBundle\Security\Http\Firewall\TwoFactorAccessListener {#582`-twoFactorFirewallConfig: Scheb\TwoFactorBundle\Security\TwoFactor\TwoFactorFirewallConfig {#842 …} -tokenStorage: Symfony\Component\Security\Core\Authentication\Token\Storage\UsageTrackingTokenStorage {#1018 …} -twoFactorAccessDecider: Scheb\TwoFactorBundle\Security\Authorization\TwoFactorAccessDecider {#581 …}`}	0.04 ms	(none)
Symfony\Component\Security\Http\Firewall\AccessListener {#579`-tokenStorage: Symfony\Component\Security\Core\Authentication\Token\Storage\UsageTrackingTokenStorage {#1018 …} -accessDecisionManager: Symfony\Component\Security\Core\Authorization\TraceableAccessDecisionManager {#937 …} -map: Symfony\Component\Security\Http\AccessMap {#722 …}`}	0.00 ms	(none)
Symfony\Component\Security\Http\Firewall\LogoutListener {#786`-tokenStorage: Symfony\Component\Security\Core\Authentication\Token\Storage\UsageTrackingTokenStorage {#1018 …} -options: [ "csrf_parameter" => "_csrf_token" "csrf_token_id" => "logout" "logout_path" => "app_logout" ] -httpUtils: Symfony\Component\Security\Http\HttpUtils {#841 …} -csrfTokenManager: Symfony\Component\Security\Csrf\CsrfTokenManager {#1015 …} -eventDispatcher: Symfony\Component\EventDispatcher\Debug\TraceableEventDispatcher {#747 …}`}	0.00 ms	(none)

Authenticators

No authenticators have been recorded. Check previous profiles on your authentication endpoint.

Access Decision

affirmative Strategy


"Symfony\Component\Security\Core\Authorization\Voter\AuthenticatedVoter"
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
"Symfony\Component\Security\Core\Authorization\Voter\RoleHierarchyVoter"
"Symfony\Component\Security\Core\Authorization\Voter\ExpressionVoter"
"App\Security\Voter\EntryCommentVoter"
"App\Security\Voter\EntryVoter"
"App\Security\Voter\MagazineVoter"
"App\Security\Voter\MessageThreadVoter"
"App\Security\Voter\MessageVoter"
"App\Security\Voter\NotificationVoter"
"App\Security\Voter\OAuth2UserConsentVoter"
"App\Security\Voter\PostCommentVoter"
"App\Security\Voter\PostVoter"
"App\Security\Voter\UserVoter"

#	Voter class
1	"Symfony\Component\Security\Core\Authorization\Voter\AuthenticatedVoter"
2	"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
3	"Symfony\Component\Security\Core\Authorization\Voter\RoleHierarchyVoter"
4	"Symfony\Component\Security\Core\Authorization\Voter\ExpressionVoter"
5	"App\Security\Voter\EntryCommentVoter"
6	"App\Security\Voter\EntryVoter"
7	"App\Security\Voter\MagazineVoter"
8	"App\Security\Voter\MessageThreadVoter"
9	"App\Security\Voter\MessageVoter"
10	"App\Security\Voter\NotificationVoter"
11	"App\Security\Voter\OAuth2UserConsentVoter"
12	"App\Security\Voter\PostCommentVoter"
13	"App\Security\Voter\PostVoter"
14	"App\Security\Voter\UserVoter"

Access decision log


null
"App\Security\Voter\UserVoter"
App\Entity\Entry {#2412
  +user: Proxies\__CG__\App\Entity\User {#1970 …}
  +magazine: App\Entity\Magazine {#266
    +icon: Proxies\__CG__\App\Entity\Image {#247 …}
    +name: "cooking@lemmy.world"
    +title: "cooking"
    +description: """
      ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
      \n
      Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
      ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
      \n
      Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
      \n
      ---\n
      \n
      **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
      \n
      We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
      \n
      ### TAGS:\n
      \n
      - [QUESTION] - For questions about cooking.\n
      - [RECIPE} - Share a recipe of your own, or link one.\n
      - [MEME] - Food related meme or funny post.\n
      - [DISCUSSION] - For general culinary discussion.\n
      - [TIP] - Helpful cooking tips.\n
      \n
      ### FORMAT:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
      </span>\n
      ```\n
      \n
      ---\n
      \n
      ### Other Cooking Communities:\n
      \n
      [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
      \n
      [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
      \n
      [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
      \n
      [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
      \n
      ---\n
      \n
      While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
      \n
      1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
      2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
      3. Spam, self promotion, trolling, and bots are not allowed\n
      4. Shitposts and memes are allowed until they prove to be a problem.\n
      \n
      Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
      """
    +rules: null
    +subscriptionsCount: 1
    +entryCount: 106
    +entryCommentCount: 954
    +postCount: 0
    +postCommentCount: 0
    +isAdult: false
    +customCss: null
    +lastActive: DateTime @1729503747 {#276
      date: 2024-10-21 11:42:27.0 +02:00
    }
    +markedForDeletionAt: null
    +tags: null
    +moderators: Doctrine\ORM\PersistentCollection {#238 …}
    +ownershipRequests: Doctrine\ORM\PersistentCollection {#234 …}
    +moderatorRequests: Doctrine\ORM\PersistentCollection {#223 …}
    +entries: Doctrine\ORM\PersistentCollection {#181 …}
    +posts: Doctrine\ORM\PersistentCollection {#139 …}
    +subscriptions: Doctrine\ORM\PersistentCollection {#201 …}
    +bans: Doctrine\ORM\PersistentCollection {#118 …}
    +reports: Doctrine\ORM\PersistentCollection {#104 …}
    +badges: Doctrine\ORM\PersistentCollection {#82 …}
    +logs: Doctrine\ORM\PersistentCollection {#72 …}
    +awards: Doctrine\ORM\PersistentCollection {#61 …}
    +categories: Doctrine\ORM\PersistentCollection {#1820 …}
    -id: 58
    +apId: "cooking@lemmy.world"
    +apProfileId: "https://lemmy.world/c/cooking"
    +apPublicUrl: "https://lemmy.world/c/cooking"
    +apFollowersUrl: "https://lemmy.world/c/cooking/followers"
    +apInboxUrl: "https://lemmy.world/inbox"
    +apDomain: "lemmy.world"
    +apPreferredUsername: "cooking"
    +apDiscoverable: true
    +apManuallyApprovesFollowers: null
    +privateKey: null
    +publicKey: null
    +apFetchedAt: DateTime @1729088003 {#270
      date: 2024-10-16 16:13:23.0 +02:00
    }
    +apDeletedAt: null
    +apTimeoutAt: null
    +visibility: "visible             "
    +createdAt: DateTimeImmutable @1697465726 {#272
      date: 2023-10-16 16:15:26.0 +02:00
    }
  }
  +image: null
  +domain: Proxies\__CG__\App\Entity\Domain {#1915 …}
  +slug: "Recipes-Bread-recipes-for-Thanksgiving"
  +title: "[Recipes] Bread recipes for Thanksgiving:"
  +url: null
  +body: """
    We’re going to be in Seattle for Thanksgiving and our son and his wife are headed to Singapore, so we’re doing up an early Thanksgiving tomorrow!\n
    \n
    For me, it’s less about turkey and more about carb-loading. :) So we’re starting with three loaves of bread:\n
    \n
    ![](https://lemmy.world/pictrs/image/ea38d861-ebc4-4af6-bbc9-ca36b1b8587e.jpeg)\n
    \n
    Irish Soda Bread with Black Currants and Cranberries:\n
    \n
    Ingredients  \n
    4 cups [480g+, see note!] flour  \n
    1 tsp baking soda  \n
    1 tsp salt  \n
    1 cup [150g] dried currants (see note)  \n
    1 3/4 Cup [14ounces / 415ml] buttermilk  \n
    1-2 pats of butter (optional)\n
    \n
    Instructions\n
    \n
    Soak dried fruit in cold water for 30 minutes and drain. Failing to do this will allow them to soak the moisture from the dough leaving it tough and chewy.\n
    \n
    Sift dry ingredients into a large bowl.\n
    \n
    Add dried currants and mix with a wooden spoon.\n
    \n
    Add the buttermilk and mix with a wooden spoon until it forms a sticky dough. If the dough is overly sticky, add a little more flour.\n
    \n
    Knead dough a few times in the mixing bowl or on a floured surface until it forms a round loaf. It will start out sticky and crumbly but after you knead it a few times, the dough will come together.\n
    \n
    Shape dough into a round and place in a Dutch oven with a lid.\n
    \n
    Cut two criss-cross slices into the top of the bread with a knife (see photo above). Brush the leftover buttermilk over the top of the bread.\n
    \n
    Bake covered for 30 minutes at 425F/215C and then about 15 minutes uncovered. The bread is done when golden brown and the internal temp is 180F/82C.\n
    \n
    Let bread cool on a wire rack. Place a couple pats of butter over the bread and let them melt as the bread cools.\n
    \n
    Notes\n
    \n
    If you weigh ingredients start with 480g of flour and add more as needed. If you use buttermilk, you should be fine with 480g of flour and 415ml of buttermilk. A few more sprinkles of flour might be needed as you knead it. If you use milk + vinegar instead of buttermilk, start with half of the milk and add more as needed.\n
    \n
    If you use a buttermilk alternative, I’ve found that real buttermilk works the best in this recipe and with the amount of flour indicated. If you use a buttermilk alternative (e.g. milk + vinegar), you’ll likely need less of it. Start with half of what’s listed in the recipe and add more a little at a time. If you add too much milk and the dough is too sticky, add a little more flour.\n
    \n
    Buttermilk alternative, mix 1 tablespoon of lemon juice or distilled white vinegar with 1 3/4 cup fresh 2% milk and let it sit for about 15 minutes. Or thin yogurt or sour cream with some milk until you have 1 3/4 cup.\n
    \n
    In place of dried currants you can use raisins, dried cranberries, etc. Or make it plain. I used 1/2 currants, 1/2 cranberries.\n
    \n
    ![](https://lemmy.world/pictrs/image/51e35597-e45b-453d-9705-b071c1ce1e54.jpeg)\n
    \n
    Bourbon Spiked Pumpkin Bread\n
    \n
    INGREDIENTS  \n
    1 cup pumpkin puree  \n
    150 grams brown sugar (about ¾ cup)  \n
    ¼ cup plain Greek yogurt  \n
    2 tablespoons melted butter, unsalted  \n
    1 generous tablespoon bourbon  \n
    1 tsp vanilla extract  \n
    1 egg  \n
    94 grams all-purpose flour (about ¾ cup)  \n
    94 grams while whole-wheat flour (about ¾ cup)  \n
    1 tsp baking soda  \n
    2 tsp pumpkin pie spice  \n
    Pinch salt\n
    \n
    INSTRUCTIONS\n
    \n
    Preheat oven to 350F and coat loaf pan with baking spray.\n
    \n
    Place pumpkin puree, brown sugar, and melted butter in mixer and mix on high until well combined. Add in Greek yogurt, bourbon, vanilla extract, and egg. Mix until combined.\n
    \n
    (I may have accidentally doubled the bourbon)\n
    \n
    In a separate bowl, combine flours, baking soda, pumpkin pie spice, and salt.\n
    \n
    Slowly add dry ingredients into the wet ingredients while mixer is on medium-low speed. Mix just until combined, but avoid over-mixing. Batter should be slightly thick.\n
    \n
    Pour batter into prepared pan and bake for 40-50 minutes, or until toothpick comes out clean.\n
    \n
    Allow to cool, then slice and enjoy!\n
    \n
    NOTES\n
    \n
    For 1/12 of recipe: 127 calories, 1 g saturated fat, 23 g carbohydrate, 2 g fiber, 10 g sugar, 3 g protein\n
    \n
    ![](https://lemmy.world/pictrs/image/3acaf747-725c-4d39-930a-a04ffcfc40e4.jpeg)\n
    \n
    Black Currant Banana Bread:\n
    \n
    INGREDIENTS  \n
    3 ripe bananas  \n
    60g melted butter (1/4 cup or 1/2 a stick)  \n
    150g sugar (2/3 cup)  \n
    200g unbleached flour (1 1/4 cups)  \n
    1/4 teaspoon salt  \n
    1 egg, beaten  \n
    1 teaspoon baking soda  \n
    150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)\n
    \n
    Instructions:\n
    \n
    If you buy bananas that are not quite ripe enough, place them in a paper bag on your kitchen counter for a week. Bananas release a gas called ethylene which aids in ripening. Contain that gas, and they will ripen faster.\n
    \n
    Preheat oven to 350°F (180°C)\n
    \n
    Mash the bananas in a bowl\n
    \n
    Add the egg and butter\n
    \n
    Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl\n
    \n
    Mix well with a wooden spoon\n
    \n
    Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.\n
    \n
    Slice and serve.
    """
  +type: "article"
  +lang: "en"
  +isOc: false
  +hasEmbed: false
  +commentCount: 5
  +favouriteCount: 22
  +score: 0
  +isAdult: false
  +sticky: false
  +lastActive: DateTime @1699813752 {#2410
    date: 2023-11-12 19:29:12.0 +01:00
  }
  +ip: null
  +adaAmount: 0
  +tags: null
  +mentions: null
  +comments: Doctrine\ORM\PersistentCollection {#1884 …}
  +votes: Doctrine\ORM\PersistentCollection {#1973 …}
  +reports: Doctrine\ORM\PersistentCollection {#1959 …}
  +favourites: Doctrine\ORM\PersistentCollection {#1927 …}
  +notifications: Doctrine\ORM\PersistentCollection {#2442 …}
  +badges: Doctrine\ORM\PersistentCollection {#2440 …}
  +children: []
  -id: 11938
  -titleTs: "'bread':2 'recip':1,3 'thanksgiv':5"
  -bodyTs: "'-2':90 '-50':668 '/pictrs/image/3acaf747-725c-4d39-930a-a04ffcfc40e4.jpeg)':708 '/pictrs/image/51e35597-e45b-453d-9705-b071c1ce1e54.jpeg)':505 '/pictrs/image/ea38d861-ebc4-4af6-bbc9-ca36b1b8587e.jpeg)':53 '1':69,73,76,83,89,442,452,478,511,530,534,538,557,690,733,739,742,756 '1/12':685 '1/2':499,501,723,757 '1/4':720,734,736 '10':700 '127':688 '14ounces':86 '15':260,464 '150':515 '150g':78,726,746 '180':806 '180f/82c':275 '2':456,525,561,697 '2/3':728 '200g':730 '23':694 '3':703,714 '3/4':84,453,479 '30':103,253 '350':804 '350f':572 '4':63 '40':667 '415ml':87,328 '425f/215c':256 '480g':65,307,324 '55':859 '60':861 '60g':717 '94':540,548 'accident':612 'add':133,142,163,311,359,415,424,434,597,630,814 'aid':790 'all-purpos':542 'allow':112,676 'altern':368,393,440 'amount':384 'avoid':650 'bag':775 'bake':71,250,559,578,622,665,744,843 'banana':711,716,763,783,810 'batter':654,660 'beaten':741 'best':377 'black':58,709 'blackcurr':751 'bourbon':506,533,601,615 'bowl':132,176,619,813,836 'bread':50,56,233,249,264,277,291,298,509,712,855 'brown':269,517,583 'brush':240 'butter':93,288,528,587,719,818,846 'buttermilk':88,144,243,318,330,351,367,374,392,439 'buy':762 'c':807 'call':787 'calori':689 'carb':40 'carb-load':39 'carbohydr':696 'chewi':125 'clean':675,858 'coat':574 'cold':100 'combin':596,608,620,648 'come':206,673,856 'contain':793 'cool':278,299,678 'counter':779 'coupl':285 'cover':251 'cranberri':61,491,502 'cream':471 'criss':225 'criss-cross':224 'cross':226 'crumbl':194 'cup':64,77,85,454,480,512,520,521,547,556,721,729,735,758 'currant':59,80,135,485,500,710 'cut':222 'defreez':753 'distil':448 'done':266 'doubl':613 'dough':120,156,159,169,204,209,430 'drain':106 'dri':79,97,127,134,484,490,631,822 'dutch':217 'e.g':394 'earli':26 'egg':539,605,740,816 'enjoy':682 'enough':769 'etc':492 'ethylen':788 'extract':537,603 'f':805 'fail':107 'faster':800 'fat':693 'fiber':699 'fine':322,827 'flour':68,167,180,309,326,336,386,438,545,554,621,732 'form':153,184 'found':371 'fresh':455,748 'frozen':750 'fruit':98 'g':691,695,698,701,704 'gas':786,795 'generous':531 'go':3 'golden':268 'gram':516,541,549 'greek':523,599 'half':354,406 'head':17 'high':593 'indic':387 'ingredi':62,128,304,510,632,636,713,823 'instead':349 'instruct':95,568,759 'intern':272 'irish':54 'juic':446 'kitchen':778 'knead':168,198,342 'knife':236 'larg':131 'leav':121 'leftov':242 'lemmy.world':52,504,707 'lemmy.world/pictrs/image/3acaf747-725c-4d39-930a-a04ffcfc40e4.jpeg)':706 'lemmy.world/pictrs/image/51e35597-e45b-453d-9705-b071c1ce1e54.jpeg)':503 'lemmy.world/pictrs/image/ea38d861-ebc4-4af6-bbc9-ca36b1b8587e.jpeg)':51 'lemon':445 'less':33,401 'let':276,293,459 'lid':221 'like':399 'list':410 'littl':165,418,436 'll':398 'load':41 'loaf':187,575,847 'loav':48 'low':643 'make':494 'mash':808 'may':610 'medium':642 'medium-low':641 'melt':295,527,586,718 'mesh':828 'might':337 'milk':347,357,395,427,457,474 'minut':104,254,261,465,669,862 'mix':137,146,175,441,591,606,645,653,837 'mixer':589,638 'moistur':117 'much':426 'need':314,339,362,400 'note':67,82,300,683 'option':94 'oven':218,570,802 'over':161 'over-mix':651 'pan':576,663,848 'paper':774 'pat':91,286 'photo':238 'pie':564,625 'pinch':566 'place':214,283,482,580,770 'plain':496,522 'pour':659 'preheat':569,801 'prepar':662 'protein':705 'pumpkin':508,513,563,581,624 'pure':514,582 'purpos':544 'put':819 'quit':767 'rack':282 'raisin':489 're':2,22,44 'real':373 'recip':380,413,687 'releas':784 'ripe':715,768 'ripen':792,799 'round':186,212 'salt':75,567,628,738 'satur':692 'seattl':7 'see':66,81,237 'separ':618 'serv':865 'shape':208 'siev':829 'sift':126,833 'sifter':831 'singapor':19 'sit':461 'slice':227,680,863 'slight':657 'slowli':629 'soak':96,115 'soda':55,72,560,623,745 'son':12 'sour':470 'speed':644 'spice':565,626 'spike':507 'spoon':141,150,842 'spray':579 'sprinkl':334 'start':45,190,305,352,404 'stick':725 'sticki':155,162,192,433 'stuck':852 'sugar':518,584,702,727 'surfac':181 'tablespoon':443,526,532 'teaspoon':737,743 'temp':273 'thanksgiv':9,27 'thick':658 'thin':467 'three':47 'time':172,202,421 'togeth':207,824 'tomorrow':28 'toothpick':672,851 'top':230,246 'tough':123 'tsp':70,74,535,558,562 'turkey':35 'two':223 'unbleach':731 'uncov':262 'unsalt':529 'use':317,346,365,390,488,498,755 'vanilla':536,602 've':370 'vinegar':348,396,450 'water':101 'week':782 'weigh':303 'well':595,838 'wet':635 'wheat':553 'white':449 'whole':552 'whole-wheat':551 'wife':15 'wire':281 'without':752 'wooden':140,149,841 'work':375 'yogurt':468,524,600"
  +cross: false
  +upVotes: 0
  +downVotes: 0
  +ranking: 1699751880
  +visibility: "visible             "
  +apId: "https://lemmy.world/post/8095416"
  +editedAt: DateTimeImmutable @1699785939 {#1850
    date: 2023-11-12 11:45:39.0 +01:00
  }
  +createdAt: DateTimeImmutable @1699679880 {#2420
    date: 2023-11-11 06:18:00.0 +01:00
  }
}
"App\Security\Voter\UserVoter"
App\Entity\Entry {#2412
  +user: Proxies\__CG__\App\Entity\User {#1970 …}
  +magazine: App\Entity\Magazine {#266
    +icon: Proxies\__CG__\App\Entity\Image {#247 …}
    +name: "cooking@lemmy.world"
    +title: "cooking"
    +description: """
      ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
      \n
      Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
      ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
      \n
      Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
      \n
      ---\n
      \n
      **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
      \n
      We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
      \n
      ### TAGS:\n
      \n
      - [QUESTION] - For questions about cooking.\n
      - [RECIPE} - Share a recipe of your own, or link one.\n
      - [MEME] - Food related meme or funny post.\n
      - [DISCUSSION] - For general culinary discussion.\n
      - [TIP] - Helpful cooking tips.\n
      \n
      ### FORMAT:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
      </span>\n
      ```\n
      \n
      ---\n
      \n
      ### Other Cooking Communities:\n
      \n
      [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
      \n
      [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
      \n
      [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
      \n
      [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
      \n
      ---\n
      \n
      While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
      \n
      1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
      2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
      3. Spam, self promotion, trolling, and bots are not allowed\n
      4. Shitposts and memes are allowed until they prove to be a problem.\n
      \n
      Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
      """
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  +slug: "Recipes-Bread-recipes-for-Thanksgiving"
  +title: "[Recipes] Bread recipes for Thanksgiving:"
  +url: null
  +body: """
    We’re going to be in Seattle for Thanksgiving and our son and his wife are headed to Singapore, so we’re doing up an early Thanksgiving tomorrow!\n
    \n
    For me, it’s less about turkey and more about carb-loading. :) So we’re starting with three loaves of bread:\n
    \n
    ![](https://lemmy.world/pictrs/image/ea38d861-ebc4-4af6-bbc9-ca36b1b8587e.jpeg)\n
    \n
    Irish Soda Bread with Black Currants and Cranberries:\n
    \n
    Ingredients  \n
    4 cups [480g+, see note!] flour  \n
    1 tsp baking soda  \n
    1 tsp salt  \n
    1 cup [150g] dried currants (see note)  \n
    1 3/4 Cup [14ounces / 415ml] buttermilk  \n
    1-2 pats of butter (optional)\n
    \n
    Instructions\n
    \n
    Soak dried fruit in cold water for 30 minutes and drain. Failing to do this will allow them to soak the moisture from the dough leaving it tough and chewy.\n
    \n
    Sift dry ingredients into a large bowl.\n
    \n
    Add dried currants and mix with a wooden spoon.\n
    \n
    Add the buttermilk and mix with a wooden spoon until it forms a sticky dough. If the dough is overly sticky, add a little more flour.\n
    \n
    Knead dough a few times in the mixing bowl or on a floured surface until it forms a round loaf. It will start out sticky and crumbly but after you knead it a few times, the dough will come together.\n
    \n
    Shape dough into a round and place in a Dutch oven with a lid.\n
    \n
    Cut two criss-cross slices into the top of the bread with a knife (see photo above). Brush the leftover buttermilk over the top of the bread.\n
    \n
    Bake covered for 30 minutes at 425F/215C and then about 15 minutes uncovered. The bread is done when golden brown and the internal temp is 180F/82C.\n
    \n
    Let bread cool on a wire rack. Place a couple pats of butter over the bread and let them melt as the bread cools.\n
    \n
    Notes\n
    \n
    If you weigh ingredients start with 480g of flour and add more as needed. If you use buttermilk, you should be fine with 480g of flour and 415ml of buttermilk. A few more sprinkles of flour might be needed as you knead it. If you use milk + vinegar instead of buttermilk, start with half of the milk and add more as needed.\n
    \n
    If you use a buttermilk alternative, I’ve found that real buttermilk works the best in this recipe and with the amount of flour indicated. If you use a buttermilk alternative (e.g. milk + vinegar), you’ll likely need less of it. Start with half of what’s listed in the recipe and add more a little at a time. If you add too much milk and the dough is too sticky, add a little more flour.\n
    \n
    Buttermilk alternative, mix 1 tablespoon of lemon juice or distilled white vinegar with 1 3/4 cup fresh 2% milk and let it sit for about 15 minutes. Or thin yogurt or sour cream with some milk until you have 1 3/4 cup.\n
    \n
    In place of dried currants you can use raisins, dried cranberries, etc. Or make it plain. I used 1/2 currants, 1/2 cranberries.\n
    \n
    ![](https://lemmy.world/pictrs/image/51e35597-e45b-453d-9705-b071c1ce1e54.jpeg)\n
    \n
    Bourbon Spiked Pumpkin Bread\n
    \n
    INGREDIENTS  \n
    1 cup pumpkin puree  \n
    150 grams brown sugar (about ¾ cup)  \n
    ¼ cup plain Greek yogurt  \n
    2 tablespoons melted butter, unsalted  \n
    1 generous tablespoon bourbon  \n
    1 tsp vanilla extract  \n
    1 egg  \n
    94 grams all-purpose flour (about ¾ cup)  \n
    94 grams while whole-wheat flour (about ¾ cup)  \n
    1 tsp baking soda  \n
    2 tsp pumpkin pie spice  \n
    Pinch salt\n
    \n
    INSTRUCTIONS\n
    \n
    Preheat oven to 350F and coat loaf pan with baking spray.\n
    \n
    Place pumpkin puree, brown sugar, and melted butter in mixer and mix on high until well combined. Add in Greek yogurt, bourbon, vanilla extract, and egg. Mix until combined.\n
    \n
    (I may have accidentally doubled the bourbon)\n
    \n
    In a separate bowl, combine flours, baking soda, pumpkin pie spice, and salt.\n
    \n
    Slowly add dry ingredients into the wet ingredients while mixer is on medium-low speed. Mix just until combined, but avoid over-mixing. Batter should be slightly thick.\n
    \n
    Pour batter into prepared pan and bake for 40-50 minutes, or until toothpick comes out clean.\n
    \n
    Allow to cool, then slice and enjoy!\n
    \n
    NOTES\n
    \n
    For 1/12 of recipe: 127 calories, 1 g saturated fat, 23 g carbohydrate, 2 g fiber, 10 g sugar, 3 g protein\n
    \n
    ![](https://lemmy.world/pictrs/image/3acaf747-725c-4d39-930a-a04ffcfc40e4.jpeg)\n
    \n
    Black Currant Banana Bread:\n
    \n
    INGREDIENTS  \n
    3 ripe bananas  \n
    60g melted butter (1/4 cup or 1/2 a stick)  \n
    150g sugar (2/3 cup)  \n
    200g unbleached flour (1 1/4 cups)  \n
    1/4 teaspoon salt  \n
    1 egg, beaten  \n
    1 teaspoon baking soda  \n
    150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)\n
    \n
    Instructions:\n
    \n
    If you buy bananas that are not quite ripe enough, place them in a paper bag on your kitchen counter for a week. Bananas release a gas called ethylene which aids in ripening. Contain that gas, and they will ripen faster.\n
    \n
    Preheat oven to 350°F (180°C)\n
    \n
    Mash the bananas in a bowl\n
    \n
    Add the egg and butter\n
    \n
    Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl\n
    \n
    Mix well with a wooden spoon\n
    \n
    Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.\n
    \n
    Slice and serve.
    """
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"App\Security\Voter\UserVoter"
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    +icon: Proxies\__CG__\App\Entity\Image {#247 …}
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    +title: "cooking"
    +description: """
      ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
      \n
      Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
      ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
      \n
      Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
      \n
      ---\n
      \n
      **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
      \n
      We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
      \n
      ### TAGS:\n
      \n
      - [QUESTION] - For questions about cooking.\n
      - [RECIPE} - Share a recipe of your own, or link one.\n
      - [MEME] - Food related meme or funny post.\n
      - [DISCUSSION] - For general culinary discussion.\n
      - [TIP] - Helpful cooking tips.\n
      \n
      ### FORMAT:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
      </span>\n
      ```\n
      \n
      ---\n
      \n
      ### Other Cooking Communities:\n
      \n
      [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
      \n
      [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
      \n
      [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
      \n
      [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
      \n
      ---\n
      \n
      While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
      \n
      1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
      2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
      3. Spam, self promotion, trolling, and bots are not allowed\n
      4. Shitposts and memes are allowed until they prove to be a problem.\n
      \n
      Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
      """
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  +slug: "Recipes-Bread-recipes-for-Thanksgiving"
  +title: "[Recipes] Bread recipes for Thanksgiving:"
  +url: null
  +body: """
    We’re going to be in Seattle for Thanksgiving and our son and his wife are headed to Singapore, so we’re doing up an early Thanksgiving tomorrow!\n
    \n
    For me, it’s less about turkey and more about carb-loading. :) So we’re starting with three loaves of bread:\n
    \n
    ![](https://lemmy.world/pictrs/image/ea38d861-ebc4-4af6-bbc9-ca36b1b8587e.jpeg)\n
    \n
    Irish Soda Bread with Black Currants and Cranberries:\n
    \n
    Ingredients  \n
    4 cups [480g+, see note!] flour  \n
    1 tsp baking soda  \n
    1 tsp salt  \n
    1 cup [150g] dried currants (see note)  \n
    1 3/4 Cup [14ounces / 415ml] buttermilk  \n
    1-2 pats of butter (optional)\n
    \n
    Instructions\n
    \n
    Soak dried fruit in cold water for 30 minutes and drain. Failing to do this will allow them to soak the moisture from the dough leaving it tough and chewy.\n
    \n
    Sift dry ingredients into a large bowl.\n
    \n
    Add dried currants and mix with a wooden spoon.\n
    \n
    Add the buttermilk and mix with a wooden spoon until it forms a sticky dough. If the dough is overly sticky, add a little more flour.\n
    \n
    Knead dough a few times in the mixing bowl or on a floured surface until it forms a round loaf. It will start out sticky and crumbly but after you knead it a few times, the dough will come together.\n
    \n
    Shape dough into a round and place in a Dutch oven with a lid.\n
    \n
    Cut two criss-cross slices into the top of the bread with a knife (see photo above). Brush the leftover buttermilk over the top of the bread.\n
    \n
    Bake covered for 30 minutes at 425F/215C and then about 15 minutes uncovered. The bread is done when golden brown and the internal temp is 180F/82C.\n
    \n
    Let bread cool on a wire rack. Place a couple pats of butter over the bread and let them melt as the bread cools.\n
    \n
    Notes\n
    \n
    If you weigh ingredients start with 480g of flour and add more as needed. If you use buttermilk, you should be fine with 480g of flour and 415ml of buttermilk. A few more sprinkles of flour might be needed as you knead it. If you use milk + vinegar instead of buttermilk, start with half of the milk and add more as needed.\n
    \n
    If you use a buttermilk alternative, I’ve found that real buttermilk works the best in this recipe and with the amount of flour indicated. If you use a buttermilk alternative (e.g. milk + vinegar), you’ll likely need less of it. Start with half of what’s listed in the recipe and add more a little at a time. If you add too much milk and the dough is too sticky, add a little more flour.\n
    \n
    Buttermilk alternative, mix 1 tablespoon of lemon juice or distilled white vinegar with 1 3/4 cup fresh 2% milk and let it sit for about 15 minutes. Or thin yogurt or sour cream with some milk until you have 1 3/4 cup.\n
    \n
    In place of dried currants you can use raisins, dried cranberries, etc. Or make it plain. I used 1/2 currants, 1/2 cranberries.\n
    \n
    ![](https://lemmy.world/pictrs/image/51e35597-e45b-453d-9705-b071c1ce1e54.jpeg)\n
    \n
    Bourbon Spiked Pumpkin Bread\n
    \n
    INGREDIENTS  \n
    1 cup pumpkin puree  \n
    150 grams brown sugar (about ¾ cup)  \n
    ¼ cup plain Greek yogurt  \n
    2 tablespoons melted butter, unsalted  \n
    1 generous tablespoon bourbon  \n
    1 tsp vanilla extract  \n
    1 egg  \n
    94 grams all-purpose flour (about ¾ cup)  \n
    94 grams while whole-wheat flour (about ¾ cup)  \n
    1 tsp baking soda  \n
    2 tsp pumpkin pie spice  \n
    Pinch salt\n
    \n
    INSTRUCTIONS\n
    \n
    Preheat oven to 350F and coat loaf pan with baking spray.\n
    \n
    Place pumpkin puree, brown sugar, and melted butter in mixer and mix on high until well combined. Add in Greek yogurt, bourbon, vanilla extract, and egg. Mix until combined.\n
    \n
    (I may have accidentally doubled the bourbon)\n
    \n
    In a separate bowl, combine flours, baking soda, pumpkin pie spice, and salt.\n
    \n
    Slowly add dry ingredients into the wet ingredients while mixer is on medium-low speed. Mix just until combined, but avoid over-mixing. Batter should be slightly thick.\n
    \n
    Pour batter into prepared pan and bake for 40-50 minutes, or until toothpick comes out clean.\n
    \n
    Allow to cool, then slice and enjoy!\n
    \n
    NOTES\n
    \n
    For 1/12 of recipe: 127 calories, 1 g saturated fat, 23 g carbohydrate, 2 g fiber, 10 g sugar, 3 g protein\n
    \n
    ![](https://lemmy.world/pictrs/image/3acaf747-725c-4d39-930a-a04ffcfc40e4.jpeg)\n
    \n
    Black Currant Banana Bread:\n
    \n
    INGREDIENTS  \n
    3 ripe bananas  \n
    60g melted butter (1/4 cup or 1/2 a stick)  \n
    150g sugar (2/3 cup)  \n
    200g unbleached flour (1 1/4 cups)  \n
    1/4 teaspoon salt  \n
    1 egg, beaten  \n
    1 teaspoon baking soda  \n
    150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)\n
    \n
    Instructions:\n
    \n
    If you buy bananas that are not quite ripe enough, place them in a paper bag on your kitchen counter for a week. Bananas release a gas called ethylene which aids in ripening. Contain that gas, and they will ripen faster.\n
    \n
    Preheat oven to 350°F (180°C)\n
    \n
    Mash the bananas in a bowl\n
    \n
    Add the egg and butter\n
    \n
    Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl\n
    \n
    Mix well with a wooden spoon\n
    \n
    Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.\n
    \n
    Slice and serve.
    """
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      +title: "cooking"
      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +title: "[Recipes] Bread recipes for Thanksgiving:"
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    +body: """
      We’re going to be in Seattle for Thanksgiving and our son and his wife are headed to Singapore, so we’re doing up an early Thanksgiving tomorrow!\n
      \n
      For me, it’s less about turkey and more about carb-loading. :) So we’re starting with three loaves of bread:\n
      \n
      ![](https://lemmy.world/pictrs/image/ea38d861-ebc4-4af6-bbc9-ca36b1b8587e.jpeg)\n
      \n
      Irish Soda Bread with Black Currants and Cranberries:\n
      \n
      Ingredients  \n
      4 cups [480g+, see note!] flour  \n
      1 tsp baking soda  \n
      1 tsp salt  \n
      1 cup [150g] dried currants (see note)  \n
      1 3/4 Cup [14ounces / 415ml] buttermilk  \n
      1-2 pats of butter (optional)\n
      \n
      Instructions\n
      \n
      Soak dried fruit in cold water for 30 minutes and drain. Failing to do this will allow them to soak the moisture from the dough leaving it tough and chewy.\n
      \n
      Sift dry ingredients into a large bowl.\n
      \n
      Add dried currants and mix with a wooden spoon.\n
      \n
      Add the buttermilk and mix with a wooden spoon until it forms a sticky dough. If the dough is overly sticky, add a little more flour.\n
      \n
      Knead dough a few times in the mixing bowl or on a floured surface until it forms a round loaf. It will start out sticky and crumbly but after you knead it a few times, the dough will come together.\n
      \n
      Shape dough into a round and place in a Dutch oven with a lid.\n
      \n
      Cut two criss-cross slices into the top of the bread with a knife (see photo above). Brush the leftover buttermilk over the top of the bread.\n
      \n
      Bake covered for 30 minutes at 425F/215C and then about 15 minutes uncovered. The bread is done when golden brown and the internal temp is 180F/82C.\n
      \n
      Let bread cool on a wire rack. Place a couple pats of butter over the bread and let them melt as the bread cools.\n
      \n
      Notes\n
      \n
      If you weigh ingredients start with 480g of flour and add more as needed. If you use buttermilk, you should be fine with 480g of flour and 415ml of buttermilk. A few more sprinkles of flour might be needed as you knead it. If you use milk + vinegar instead of buttermilk, start with half of the milk and add more as needed.\n
      \n
      If you use a buttermilk alternative, I’ve found that real buttermilk works the best in this recipe and with the amount of flour indicated. If you use a buttermilk alternative (e.g. milk + vinegar), you’ll likely need less of it. Start with half of what’s listed in the recipe and add more a little at a time. If you add too much milk and the dough is too sticky, add a little more flour.\n
      \n
      Buttermilk alternative, mix 1 tablespoon of lemon juice or distilled white vinegar with 1 3/4 cup fresh 2% milk and let it sit for about 15 minutes. Or thin yogurt or sour cream with some milk until you have 1 3/4 cup.\n
      \n
      In place of dried currants you can use raisins, dried cranberries, etc. Or make it plain. I used 1/2 currants, 1/2 cranberries.\n
      \n
      ![](https://lemmy.world/pictrs/image/51e35597-e45b-453d-9705-b071c1ce1e54.jpeg)\n
      \n
      Bourbon Spiked Pumpkin Bread\n
      \n
      INGREDIENTS  \n
      1 cup pumpkin puree  \n
      150 grams brown sugar (about ¾ cup)  \n
      ¼ cup plain Greek yogurt  \n
      2 tablespoons melted butter, unsalted  \n
      1 generous tablespoon bourbon  \n
      1 tsp vanilla extract  \n
      1 egg  \n
      94 grams all-purpose flour (about ¾ cup)  \n
      94 grams while whole-wheat flour (about ¾ cup)  \n
      1 tsp baking soda  \n
      2 tsp pumpkin pie spice  \n
      Pinch salt\n
      \n
      INSTRUCTIONS\n
      \n
      Preheat oven to 350F and coat loaf pan with baking spray.\n
      \n
      Place pumpkin puree, brown sugar, and melted butter in mixer and mix on high until well combined. Add in Greek yogurt, bourbon, vanilla extract, and egg. Mix until combined.\n
      \n
      (I may have accidentally doubled the bourbon)\n
      \n
      In a separate bowl, combine flours, baking soda, pumpkin pie spice, and salt.\n
      \n
      Slowly add dry ingredients into the wet ingredients while mixer is on medium-low speed. Mix just until combined, but avoid over-mixing. Batter should be slightly thick.\n
      \n
      Pour batter into prepared pan and bake for 40-50 minutes, or until toothpick comes out clean.\n
      \n
      Allow to cool, then slice and enjoy!\n
      \n
      NOTES\n
      \n
      For 1/12 of recipe: 127 calories, 1 g saturated fat, 23 g carbohydrate, 2 g fiber, 10 g sugar, 3 g protein\n
      \n
      ![](https://lemmy.world/pictrs/image/3acaf747-725c-4d39-930a-a04ffcfc40e4.jpeg)\n
      \n
      Black Currant Banana Bread:\n
      \n
      INGREDIENTS  \n
      3 ripe bananas  \n
      60g melted butter (1/4 cup or 1/2 a stick)  \n
      150g sugar (2/3 cup)  \n
      200g unbleached flour (1 1/4 cups)  \n
      1/4 teaspoon salt  \n
      1 egg, beaten  \n
      1 teaspoon baking soda  \n
      150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)\n
      \n
      Instructions:\n
      \n
      If you buy bananas that are not quite ripe enough, place them in a paper bag on your kitchen counter for a week. Bananas release a gas called ethylene which aids in ripening. Contain that gas, and they will ripen faster.\n
      \n
      Preheat oven to 350°F (180°C)\n
      \n
      Mash the bananas in a bowl\n
      \n
      Add the egg and butter\n
      \n
      Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl\n
      \n
      Mix well with a wooden spoon\n
      \n
      Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.\n
      \n
      Slice and serve.
      """
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  +body: "These all look great! I love pumpkin bread. My wife makes it with chocolate chips in it."
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      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +slug: "Recipes-Bread-recipes-for-Thanksgiving"
    +title: "[Recipes] Bread recipes for Thanksgiving:"
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    +body: """
      We’re going to be in Seattle for Thanksgiving and our son and his wife are headed to Singapore, so we’re doing up an early Thanksgiving tomorrow!\n
      \n
      For me, it’s less about turkey and more about carb-loading. :) So we’re starting with three loaves of bread:\n
      \n
      ![](https://lemmy.world/pictrs/image/ea38d861-ebc4-4af6-bbc9-ca36b1b8587e.jpeg)\n
      \n
      Irish Soda Bread with Black Currants and Cranberries:\n
      \n
      Ingredients  \n
      4 cups [480g+, see note!] flour  \n
      1 tsp baking soda  \n
      1 tsp salt  \n
      1 cup [150g] dried currants (see note)  \n
      1 3/4 Cup [14ounces / 415ml] buttermilk  \n
      1-2 pats of butter (optional)\n
      \n
      Instructions\n
      \n
      Soak dried fruit in cold water for 30 minutes and drain. Failing to do this will allow them to soak the moisture from the dough leaving it tough and chewy.\n
      \n
      Sift dry ingredients into a large bowl.\n
      \n
      Add dried currants and mix with a wooden spoon.\n
      \n
      Add the buttermilk and mix with a wooden spoon until it forms a sticky dough. If the dough is overly sticky, add a little more flour.\n
      \n
      Knead dough a few times in the mixing bowl or on a floured surface until it forms a round loaf. It will start out sticky and crumbly but after you knead it a few times, the dough will come together.\n
      \n
      Shape dough into a round and place in a Dutch oven with a lid.\n
      \n
      Cut two criss-cross slices into the top of the bread with a knife (see photo above). Brush the leftover buttermilk over the top of the bread.\n
      \n
      Bake covered for 30 minutes at 425F/215C and then about 15 minutes uncovered. The bread is done when golden brown and the internal temp is 180F/82C.\n
      \n
      Let bread cool on a wire rack. Place a couple pats of butter over the bread and let them melt as the bread cools.\n
      \n
      Notes\n
      \n
      If you weigh ingredients start with 480g of flour and add more as needed. If you use buttermilk, you should be fine with 480g of flour and 415ml of buttermilk. A few more sprinkles of flour might be needed as you knead it. If you use milk + vinegar instead of buttermilk, start with half of the milk and add more as needed.\n
      \n
      If you use a buttermilk alternative, I’ve found that real buttermilk works the best in this recipe and with the amount of flour indicated. If you use a buttermilk alternative (e.g. milk + vinegar), you’ll likely need less of it. Start with half of what’s listed in the recipe and add more a little at a time. If you add too much milk and the dough is too sticky, add a little more flour.\n
      \n
      Buttermilk alternative, mix 1 tablespoon of lemon juice or distilled white vinegar with 1 3/4 cup fresh 2% milk and let it sit for about 15 minutes. Or thin yogurt or sour cream with some milk until you have 1 3/4 cup.\n
      \n
      In place of dried currants you can use raisins, dried cranberries, etc. Or make it plain. I used 1/2 currants, 1/2 cranberries.\n
      \n
      ![](https://lemmy.world/pictrs/image/51e35597-e45b-453d-9705-b071c1ce1e54.jpeg)\n
      \n
      Bourbon Spiked Pumpkin Bread\n
      \n
      INGREDIENTS  \n
      1 cup pumpkin puree  \n
      150 grams brown sugar (about ¾ cup)  \n
      ¼ cup plain Greek yogurt  \n
      2 tablespoons melted butter, unsalted  \n
      1 generous tablespoon bourbon  \n
      1 tsp vanilla extract  \n
      1 egg  \n
      94 grams all-purpose flour (about ¾ cup)  \n
      94 grams while whole-wheat flour (about ¾ cup)  \n
      1 tsp baking soda  \n
      2 tsp pumpkin pie spice  \n
      Pinch salt\n
      \n
      INSTRUCTIONS\n
      \n
      Preheat oven to 350F and coat loaf pan with baking spray.\n
      \n
      Place pumpkin puree, brown sugar, and melted butter in mixer and mix on high until well combined. Add in Greek yogurt, bourbon, vanilla extract, and egg. Mix until combined.\n
      \n
      (I may have accidentally doubled the bourbon)\n
      \n
      In a separate bowl, combine flours, baking soda, pumpkin pie spice, and salt.\n
      \n
      Slowly add dry ingredients into the wet ingredients while mixer is on medium-low speed. Mix just until combined, but avoid over-mixing. Batter should be slightly thick.\n
      \n
      Pour batter into prepared pan and bake for 40-50 minutes, or until toothpick comes out clean.\n
      \n
      Allow to cool, then slice and enjoy!\n
      \n
      NOTES\n
      \n
      For 1/12 of recipe: 127 calories, 1 g saturated fat, 23 g carbohydrate, 2 g fiber, 10 g sugar, 3 g protein\n
      \n
      ![](https://lemmy.world/pictrs/image/3acaf747-725c-4d39-930a-a04ffcfc40e4.jpeg)\n
      \n
      Black Currant Banana Bread:\n
      \n
      INGREDIENTS  \n
      3 ripe bananas  \n
      60g melted butter (1/4 cup or 1/2 a stick)  \n
      150g sugar (2/3 cup)  \n
      200g unbleached flour (1 1/4 cups)  \n
      1/4 teaspoon salt  \n
      1 egg, beaten  \n
      1 teaspoon baking soda  \n
      150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)\n
      \n
      Instructions:\n
      \n
      If you buy bananas that are not quite ripe enough, place them in a paper bag on your kitchen counter for a week. Bananas release a gas called ethylene which aids in ripening. Contain that gas, and they will ripen faster.\n
      \n
      Preheat oven to 350°F (180°C)\n
      \n
      Mash the bananas in a bowl\n
      \n
      Add the egg and butter\n
      \n
      Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl\n
      \n
      Mix well with a wooden spoon\n
      \n
      Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.\n
      \n
      Slice and serve.
      """
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  +body: "These all look great! I love pumpkin bread. My wife makes it with chocolate chips in it."
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      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +slug: "Recipes-Bread-recipes-for-Thanksgiving"
    +title: "[Recipes] Bread recipes for Thanksgiving:"
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    +body: """
      We’re going to be in Seattle for Thanksgiving and our son and his wife are headed to Singapore, so we’re doing up an early Thanksgiving tomorrow!\n
      \n
      For me, it’s less about turkey and more about carb-loading. :) So we’re starting with three loaves of bread:\n
      \n
      ![](https://lemmy.world/pictrs/image/ea38d861-ebc4-4af6-bbc9-ca36b1b8587e.jpeg)\n
      \n
      Irish Soda Bread with Black Currants and Cranberries:\n
      \n
      Ingredients  \n
      4 cups [480g+, see note!] flour  \n
      1 tsp baking soda  \n
      1 tsp salt  \n
      1 cup [150g] dried currants (see note)  \n
      1 3/4 Cup [14ounces / 415ml] buttermilk  \n
      1-2 pats of butter (optional)\n
      \n
      Instructions\n
      \n
      Soak dried fruit in cold water for 30 minutes and drain. Failing to do this will allow them to soak the moisture from the dough leaving it tough and chewy.\n
      \n
      Sift dry ingredients into a large bowl.\n
      \n
      Add dried currants and mix with a wooden spoon.\n
      \n
      Add the buttermilk and mix with a wooden spoon until it forms a sticky dough. If the dough is overly sticky, add a little more flour.\n
      \n
      Knead dough a few times in the mixing bowl or on a floured surface until it forms a round loaf. It will start out sticky and crumbly but after you knead it a few times, the dough will come together.\n
      \n
      Shape dough into a round and place in a Dutch oven with a lid.\n
      \n
      Cut two criss-cross slices into the top of the bread with a knife (see photo above). Brush the leftover buttermilk over the top of the bread.\n
      \n
      Bake covered for 30 minutes at 425F/215C and then about 15 minutes uncovered. The bread is done when golden brown and the internal temp is 180F/82C.\n
      \n
      Let bread cool on a wire rack. Place a couple pats of butter over the bread and let them melt as the bread cools.\n
      \n
      Notes\n
      \n
      If you weigh ingredients start with 480g of flour and add more as needed. If you use buttermilk, you should be fine with 480g of flour and 415ml of buttermilk. A few more sprinkles of flour might be needed as you knead it. If you use milk + vinegar instead of buttermilk, start with half of the milk and add more as needed.\n
      \n
      If you use a buttermilk alternative, I’ve found that real buttermilk works the best in this recipe and with the amount of flour indicated. If you use a buttermilk alternative (e.g. milk + vinegar), you’ll likely need less of it. Start with half of what’s listed in the recipe and add more a little at a time. If you add too much milk and the dough is too sticky, add a little more flour.\n
      \n
      Buttermilk alternative, mix 1 tablespoon of lemon juice or distilled white vinegar with 1 3/4 cup fresh 2% milk and let it sit for about 15 minutes. Or thin yogurt or sour cream with some milk until you have 1 3/4 cup.\n
      \n
      In place of dried currants you can use raisins, dried cranberries, etc. Or make it plain. I used 1/2 currants, 1/2 cranberries.\n
      \n
      ![](https://lemmy.world/pictrs/image/51e35597-e45b-453d-9705-b071c1ce1e54.jpeg)\n
      \n
      Bourbon Spiked Pumpkin Bread\n
      \n
      INGREDIENTS  \n
      1 cup pumpkin puree  \n
      150 grams brown sugar (about ¾ cup)  \n
      ¼ cup plain Greek yogurt  \n
      2 tablespoons melted butter, unsalted  \n
      1 generous tablespoon bourbon  \n
      1 tsp vanilla extract  \n
      1 egg  \n
      94 grams all-purpose flour (about ¾ cup)  \n
      94 grams while whole-wheat flour (about ¾ cup)  \n
      1 tsp baking soda  \n
      2 tsp pumpkin pie spice  \n
      Pinch salt\n
      \n
      INSTRUCTIONS\n
      \n
      Preheat oven to 350F and coat loaf pan with baking spray.\n
      \n
      Place pumpkin puree, brown sugar, and melted butter in mixer and mix on high until well combined. Add in Greek yogurt, bourbon, vanilla extract, and egg. Mix until combined.\n
      \n
      (I may have accidentally doubled the bourbon)\n
      \n
      In a separate bowl, combine flours, baking soda, pumpkin pie spice, and salt.\n
      \n
      Slowly add dry ingredients into the wet ingredients while mixer is on medium-low speed. Mix just until combined, but avoid over-mixing. Batter should be slightly thick.\n
      \n
      Pour batter into prepared pan and bake for 40-50 minutes, or until toothpick comes out clean.\n
      \n
      Allow to cool, then slice and enjoy!\n
      \n
      NOTES\n
      \n
      For 1/12 of recipe: 127 calories, 1 g saturated fat, 23 g carbohydrate, 2 g fiber, 10 g sugar, 3 g protein\n
      \n
      ![](https://lemmy.world/pictrs/image/3acaf747-725c-4d39-930a-a04ffcfc40e4.jpeg)\n
      \n
      Black Currant Banana Bread:\n
      \n
      INGREDIENTS  \n
      3 ripe bananas  \n
      60g melted butter (1/4 cup or 1/2 a stick)  \n
      150g sugar (2/3 cup)  \n
      200g unbleached flour (1 1/4 cups)  \n
      1/4 teaspoon salt  \n
      1 egg, beaten  \n
      1 teaspoon baking soda  \n
      150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)\n
      \n
      Instructions:\n
      \n
      If you buy bananas that are not quite ripe enough, place them in a paper bag on your kitchen counter for a week. Bananas release a gas called ethylene which aids in ripening. Contain that gas, and they will ripen faster.\n
      \n
      Preheat oven to 350°F (180°C)\n
      \n
      Mash the bananas in a bowl\n
      \n
      Add the egg and butter\n
      \n
      Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl\n
      \n
      Mix well with a wooden spoon\n
      \n
      Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.\n
      \n
      Slice and serve.
      """
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  +body: "These all look great! I love pumpkin bread. My wife makes it with chocolate chips in it."
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      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +slug: "Recipes-Bread-recipes-for-Thanksgiving"
    +title: "[Recipes] Bread recipes for Thanksgiving:"
    +url: null
    +body: """
      We’re going to be in Seattle for Thanksgiving and our son and his wife are headed to Singapore, so we’re doing up an early Thanksgiving tomorrow!\n
      \n
      For me, it’s less about turkey and more about carb-loading. :) So we’re starting with three loaves of bread:\n
      \n
      ![](https://lemmy.world/pictrs/image/ea38d861-ebc4-4af6-bbc9-ca36b1b8587e.jpeg)\n
      \n
      Irish Soda Bread with Black Currants and Cranberries:\n
      \n
      Ingredients  \n
      4 cups [480g+, see note!] flour  \n
      1 tsp baking soda  \n
      1 tsp salt  \n
      1 cup [150g] dried currants (see note)  \n
      1 3/4 Cup [14ounces / 415ml] buttermilk  \n
      1-2 pats of butter (optional)\n
      \n
      Instructions\n
      \n
      Soak dried fruit in cold water for 30 minutes and drain. Failing to do this will allow them to soak the moisture from the dough leaving it tough and chewy.\n
      \n
      Sift dry ingredients into a large bowl.\n
      \n
      Add dried currants and mix with a wooden spoon.\n
      \n
      Add the buttermilk and mix with a wooden spoon until it forms a sticky dough. If the dough is overly sticky, add a little more flour.\n
      \n
      Knead dough a few times in the mixing bowl or on a floured surface until it forms a round loaf. It will start out sticky and crumbly but after you knead it a few times, the dough will come together.\n
      \n
      Shape dough into a round and place in a Dutch oven with a lid.\n
      \n
      Cut two criss-cross slices into the top of the bread with a knife (see photo above). Brush the leftover buttermilk over the top of the bread.\n
      \n
      Bake covered for 30 minutes at 425F/215C and then about 15 minutes uncovered. The bread is done when golden brown and the internal temp is 180F/82C.\n
      \n
      Let bread cool on a wire rack. Place a couple pats of butter over the bread and let them melt as the bread cools.\n
      \n
      Notes\n
      \n
      If you weigh ingredients start with 480g of flour and add more as needed. If you use buttermilk, you should be fine with 480g of flour and 415ml of buttermilk. A few more sprinkles of flour might be needed as you knead it. If you use milk + vinegar instead of buttermilk, start with half of the milk and add more as needed.\n
      \n
      If you use a buttermilk alternative, I’ve found that real buttermilk works the best in this recipe and with the amount of flour indicated. If you use a buttermilk alternative (e.g. milk + vinegar), you’ll likely need less of it. Start with half of what’s listed in the recipe and add more a little at a time. If you add too much milk and the dough is too sticky, add a little more flour.\n
      \n
      Buttermilk alternative, mix 1 tablespoon of lemon juice or distilled white vinegar with 1 3/4 cup fresh 2% milk and let it sit for about 15 minutes. Or thin yogurt or sour cream with some milk until you have 1 3/4 cup.\n
      \n
      In place of dried currants you can use raisins, dried cranberries, etc. Or make it plain. I used 1/2 currants, 1/2 cranberries.\n
      \n
      ![](https://lemmy.world/pictrs/image/51e35597-e45b-453d-9705-b071c1ce1e54.jpeg)\n
      \n
      Bourbon Spiked Pumpkin Bread\n
      \n
      INGREDIENTS  \n
      1 cup pumpkin puree  \n
      150 grams brown sugar (about ¾ cup)  \n
      ¼ cup plain Greek yogurt  \n
      2 tablespoons melted butter, unsalted  \n
      1 generous tablespoon bourbon  \n
      1 tsp vanilla extract  \n
      1 egg  \n
      94 grams all-purpose flour (about ¾ cup)  \n
      94 grams while whole-wheat flour (about ¾ cup)  \n
      1 tsp baking soda  \n
      2 tsp pumpkin pie spice  \n
      Pinch salt\n
      \n
      INSTRUCTIONS\n
      \n
      Preheat oven to 350F and coat loaf pan with baking spray.\n
      \n
      Place pumpkin puree, brown sugar, and melted butter in mixer and mix on high until well combined. Add in Greek yogurt, bourbon, vanilla extract, and egg. Mix until combined.\n
      \n
      (I may have accidentally doubled the bourbon)\n
      \n
      In a separate bowl, combine flours, baking soda, pumpkin pie spice, and salt.\n
      \n
      Slowly add dry ingredients into the wet ingredients while mixer is on medium-low speed. Mix just until combined, but avoid over-mixing. Batter should be slightly thick.\n
      \n
      Pour batter into prepared pan and bake for 40-50 minutes, or until toothpick comes out clean.\n
      \n
      Allow to cool, then slice and enjoy!\n
      \n
      NOTES\n
      \n
      For 1/12 of recipe: 127 calories, 1 g saturated fat, 23 g carbohydrate, 2 g fiber, 10 g sugar, 3 g protein\n
      \n
      ![](https://lemmy.world/pictrs/image/3acaf747-725c-4d39-930a-a04ffcfc40e4.jpeg)\n
      \n
      Black Currant Banana Bread:\n
      \n
      INGREDIENTS  \n
      3 ripe bananas  \n
      60g melted butter (1/4 cup or 1/2 a stick)  \n
      150g sugar (2/3 cup)  \n
      200g unbleached flour (1 1/4 cups)  \n
      1/4 teaspoon salt  \n
      1 egg, beaten  \n
      1 teaspoon baking soda  \n
      150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)\n
      \n
      Instructions:\n
      \n
      If you buy bananas that are not quite ripe enough, place them in a paper bag on your kitchen counter for a week. Bananas release a gas called ethylene which aids in ripening. Contain that gas, and they will ripen faster.\n
      \n
      Preheat oven to 350°F (180°C)\n
      \n
      Mash the bananas in a bowl\n
      \n
      Add the egg and butter\n
      \n
      Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl\n
      \n
      Mix well with a wooden spoon\n
      \n
      Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.\n
      \n
      Slice and serve.
      """
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    +body: "These all look great! I love pumpkin bread. My wife makes it with chocolate chips in it."
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  +body: "This one came out dryer than I personally woukd have liked. I’m not sure what to do about that. I think I’ll try doubling the melted butter next time."
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      +title: "cooking"
      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +slug: "Recipes-Bread-recipes-for-Thanksgiving"
    +title: "[Recipes] Bread recipes for Thanksgiving:"
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    +body: """
      We’re going to be in Seattle for Thanksgiving and our son and his wife are headed to Singapore, so we’re doing up an early Thanksgiving tomorrow!\n
      \n
      For me, it’s less about turkey and more about carb-loading. :) So we’re starting with three loaves of bread:\n
      \n
      ![](https://lemmy.world/pictrs/image/ea38d861-ebc4-4af6-bbc9-ca36b1b8587e.jpeg)\n
      \n
      Irish Soda Bread with Black Currants and Cranberries:\n
      \n
      Ingredients  \n
      4 cups [480g+, see note!] flour  \n
      1 tsp baking soda  \n
      1 tsp salt  \n
      1 cup [150g] dried currants (see note)  \n
      1 3/4 Cup [14ounces / 415ml] buttermilk  \n
      1-2 pats of butter (optional)\n
      \n
      Instructions\n
      \n
      Soak dried fruit in cold water for 30 minutes and drain. Failing to do this will allow them to soak the moisture from the dough leaving it tough and chewy.\n
      \n
      Sift dry ingredients into a large bowl.\n
      \n
      Add dried currants and mix with a wooden spoon.\n
      \n
      Add the buttermilk and mix with a wooden spoon until it forms a sticky dough. If the dough is overly sticky, add a little more flour.\n
      \n
      Knead dough a few times in the mixing bowl or on a floured surface until it forms a round loaf. It will start out sticky and crumbly but after you knead it a few times, the dough will come together.\n
      \n
      Shape dough into a round and place in a Dutch oven with a lid.\n
      \n
      Cut two criss-cross slices into the top of the bread with a knife (see photo above). Brush the leftover buttermilk over the top of the bread.\n
      \n
      Bake covered for 30 minutes at 425F/215C and then about 15 minutes uncovered. The bread is done when golden brown and the internal temp is 180F/82C.\n
      \n
      Let bread cool on a wire rack. Place a couple pats of butter over the bread and let them melt as the bread cools.\n
      \n
      Notes\n
      \n
      If you weigh ingredients start with 480g of flour and add more as needed. If you use buttermilk, you should be fine with 480g of flour and 415ml of buttermilk. A few more sprinkles of flour might be needed as you knead it. If you use milk + vinegar instead of buttermilk, start with half of the milk and add more as needed.\n
      \n
      If you use a buttermilk alternative, I’ve found that real buttermilk works the best in this recipe and with the amount of flour indicated. If you use a buttermilk alternative (e.g. milk + vinegar), you’ll likely need less of it. Start with half of what’s listed in the recipe and add more a little at a time. If you add too much milk and the dough is too sticky, add a little more flour.\n
      \n
      Buttermilk alternative, mix 1 tablespoon of lemon juice or distilled white vinegar with 1 3/4 cup fresh 2% milk and let it sit for about 15 minutes. Or thin yogurt or sour cream with some milk until you have 1 3/4 cup.\n
      \n
      In place of dried currants you can use raisins, dried cranberries, etc. Or make it plain. I used 1/2 currants, 1/2 cranberries.\n
      \n
      ![](https://lemmy.world/pictrs/image/51e35597-e45b-453d-9705-b071c1ce1e54.jpeg)\n
      \n
      Bourbon Spiked Pumpkin Bread\n
      \n
      INGREDIENTS  \n
      1 cup pumpkin puree  \n
      150 grams brown sugar (about ¾ cup)  \n
      ¼ cup plain Greek yogurt  \n
      2 tablespoons melted butter, unsalted  \n
      1 generous tablespoon bourbon  \n
      1 tsp vanilla extract  \n
      1 egg  \n
      94 grams all-purpose flour (about ¾ cup)  \n
      94 grams while whole-wheat flour (about ¾ cup)  \n
      1 tsp baking soda  \n
      2 tsp pumpkin pie spice  \n
      Pinch salt\n
      \n
      INSTRUCTIONS\n
      \n
      Preheat oven to 350F and coat loaf pan with baking spray.\n
      \n
      Place pumpkin puree, brown sugar, and melted butter in mixer and mix on high until well combined. Add in Greek yogurt, bourbon, vanilla extract, and egg. Mix until combined.\n
      \n
      (I may have accidentally doubled the bourbon)\n
      \n
      In a separate bowl, combine flours, baking soda, pumpkin pie spice, and salt.\n
      \n
      Slowly add dry ingredients into the wet ingredients while mixer is on medium-low speed. Mix just until combined, but avoid over-mixing. Batter should be slightly thick.\n
      \n
      Pour batter into prepared pan and bake for 40-50 minutes, or until toothpick comes out clean.\n
      \n
      Allow to cool, then slice and enjoy!\n
      \n
      NOTES\n
      \n
      For 1/12 of recipe: 127 calories, 1 g saturated fat, 23 g carbohydrate, 2 g fiber, 10 g sugar, 3 g protein\n
      \n
      ![](https://lemmy.world/pictrs/image/3acaf747-725c-4d39-930a-a04ffcfc40e4.jpeg)\n
      \n
      Black Currant Banana Bread:\n
      \n
      INGREDIENTS  \n
      3 ripe bananas  \n
      60g melted butter (1/4 cup or 1/2 a stick)  \n
      150g sugar (2/3 cup)  \n
      200g unbleached flour (1 1/4 cups)  \n
      1/4 teaspoon salt  \n
      1 egg, beaten  \n
      1 teaspoon baking soda  \n
      150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)\n
      \n
      Instructions:\n
      \n
      If you buy bananas that are not quite ripe enough, place them in a paper bag on your kitchen counter for a week. Bananas release a gas called ethylene which aids in ripening. Contain that gas, and they will ripen faster.\n
      \n
      Preheat oven to 350°F (180°C)\n
      \n
      Mash the bananas in a bowl\n
      \n
      Add the egg and butter\n
      \n
      Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl\n
      \n
      Mix well with a wooden spoon\n
      \n
      Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.\n
      \n
      Slice and serve.
      """
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    +body: "These all look great! I love pumpkin bread. My wife makes it with chocolate chips in it."
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  +body: "This one came out dryer than I personally woukd have liked. I’m not sure what to do about that. I think I’ll try doubling the melted butter next time."
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      +title: "cooking"
      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +slug: "Recipes-Bread-recipes-for-Thanksgiving"
    +title: "[Recipes] Bread recipes for Thanksgiving:"
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    +body: """
      We’re going to be in Seattle for Thanksgiving and our son and his wife are headed to Singapore, so we’re doing up an early Thanksgiving tomorrow!\n
      \n
      For me, it’s less about turkey and more about carb-loading. :) So we’re starting with three loaves of bread:\n
      \n
      ![](https://lemmy.world/pictrs/image/ea38d861-ebc4-4af6-bbc9-ca36b1b8587e.jpeg)\n
      \n
      Irish Soda Bread with Black Currants and Cranberries:\n
      \n
      Ingredients  \n
      4 cups [480g+, see note!] flour  \n
      1 tsp baking soda  \n
      1 tsp salt  \n
      1 cup [150g] dried currants (see note)  \n
      1 3/4 Cup [14ounces / 415ml] buttermilk  \n
      1-2 pats of butter (optional)\n
      \n
      Instructions\n
      \n
      Soak dried fruit in cold water for 30 minutes and drain. Failing to do this will allow them to soak the moisture from the dough leaving it tough and chewy.\n
      \n
      Sift dry ingredients into a large bowl.\n
      \n
      Add dried currants and mix with a wooden spoon.\n
      \n
      Add the buttermilk and mix with a wooden spoon until it forms a sticky dough. If the dough is overly sticky, add a little more flour.\n
      \n
      Knead dough a few times in the mixing bowl or on a floured surface until it forms a round loaf. It will start out sticky and crumbly but after you knead it a few times, the dough will come together.\n
      \n
      Shape dough into a round and place in a Dutch oven with a lid.\n
      \n
      Cut two criss-cross slices into the top of the bread with a knife (see photo above). Brush the leftover buttermilk over the top of the bread.\n
      \n
      Bake covered for 30 minutes at 425F/215C and then about 15 minutes uncovered. The bread is done when golden brown and the internal temp is 180F/82C.\n
      \n
      Let bread cool on a wire rack. Place a couple pats of butter over the bread and let them melt as the bread cools.\n
      \n
      Notes\n
      \n
      If you weigh ingredients start with 480g of flour and add more as needed. If you use buttermilk, you should be fine with 480g of flour and 415ml of buttermilk. A few more sprinkles of flour might be needed as you knead it. If you use milk + vinegar instead of buttermilk, start with half of the milk and add more as needed.\n
      \n
      If you use a buttermilk alternative, I’ve found that real buttermilk works the best in this recipe and with the amount of flour indicated. If you use a buttermilk alternative (e.g. milk + vinegar), you’ll likely need less of it. Start with half of what’s listed in the recipe and add more a little at a time. If you add too much milk and the dough is too sticky, add a little more flour.\n
      \n
      Buttermilk alternative, mix 1 tablespoon of lemon juice or distilled white vinegar with 1 3/4 cup fresh 2% milk and let it sit for about 15 minutes. Or thin yogurt or sour cream with some milk until you have 1 3/4 cup.\n
      \n
      In place of dried currants you can use raisins, dried cranberries, etc. Or make it plain. I used 1/2 currants, 1/2 cranberries.\n
      \n
      ![](https://lemmy.world/pictrs/image/51e35597-e45b-453d-9705-b071c1ce1e54.jpeg)\n
      \n
      Bourbon Spiked Pumpkin Bread\n
      \n
      INGREDIENTS  \n
      1 cup pumpkin puree  \n
      150 grams brown sugar (about ¾ cup)  \n
      ¼ cup plain Greek yogurt  \n
      2 tablespoons melted butter, unsalted  \n
      1 generous tablespoon bourbon  \n
      1 tsp vanilla extract  \n
      1 egg  \n
      94 grams all-purpose flour (about ¾ cup)  \n
      94 grams while whole-wheat flour (about ¾ cup)  \n
      1 tsp baking soda  \n
      2 tsp pumpkin pie spice  \n
      Pinch salt\n
      \n
      INSTRUCTIONS\n
      \n
      Preheat oven to 350F and coat loaf pan with baking spray.\n
      \n
      Place pumpkin puree, brown sugar, and melted butter in mixer and mix on high until well combined. Add in Greek yogurt, bourbon, vanilla extract, and egg. Mix until combined.\n
      \n
      (I may have accidentally doubled the bourbon)\n
      \n
      In a separate bowl, combine flours, baking soda, pumpkin pie spice, and salt.\n
      \n
      Slowly add dry ingredients into the wet ingredients while mixer is on medium-low speed. Mix just until combined, but avoid over-mixing. Batter should be slightly thick.\n
      \n
      Pour batter into prepared pan and bake for 40-50 minutes, or until toothpick comes out clean.\n
      \n
      Allow to cool, then slice and enjoy!\n
      \n
      NOTES\n
      \n
      For 1/12 of recipe: 127 calories, 1 g saturated fat, 23 g carbohydrate, 2 g fiber, 10 g sugar, 3 g protein\n
      \n
      ![](https://lemmy.world/pictrs/image/3acaf747-725c-4d39-930a-a04ffcfc40e4.jpeg)\n
      \n
      Black Currant Banana Bread:\n
      \n
      INGREDIENTS  \n
      3 ripe bananas  \n
      60g melted butter (1/4 cup or 1/2 a stick)  \n
      150g sugar (2/3 cup)  \n
      200g unbleached flour (1 1/4 cups)  \n
      1/4 teaspoon salt  \n
      1 egg, beaten  \n
      1 teaspoon baking soda  \n
      150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)\n
      \n
      Instructions:\n
      \n
      If you buy bananas that are not quite ripe enough, place them in a paper bag on your kitchen counter for a week. Bananas release a gas called ethylene which aids in ripening. Contain that gas, and they will ripen faster.\n
      \n
      Preheat oven to 350°F (180°C)\n
      \n
      Mash the bananas in a bowl\n
      \n
      Add the egg and butter\n
      \n
      Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl\n
      \n
      Mix well with a wooden spoon\n
      \n
      Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.\n
      \n
      Slice and serve.
      """
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    +body: "These all look great! I love pumpkin bread. My wife makes it with chocolate chips in it."
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  +body: "This one came out dryer than I personally woukd have liked. I’m not sure what to do about that. I think I’ll try doubling the melted butter next time."
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      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +slug: "Recipes-Bread-recipes-for-Thanksgiving"
    +title: "[Recipes] Bread recipes for Thanksgiving:"
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    +body: """
      We’re going to be in Seattle for Thanksgiving and our son and his wife are headed to Singapore, so we’re doing up an early Thanksgiving tomorrow!\n
      \n
      For me, it’s less about turkey and more about carb-loading. :) So we’re starting with three loaves of bread:\n
      \n
      ![](https://lemmy.world/pictrs/image/ea38d861-ebc4-4af6-bbc9-ca36b1b8587e.jpeg)\n
      \n
      Irish Soda Bread with Black Currants and Cranberries:\n
      \n
      Ingredients  \n
      4 cups [480g+, see note!] flour  \n
      1 tsp baking soda  \n
      1 tsp salt  \n
      1 cup [150g] dried currants (see note)  \n
      1 3/4 Cup [14ounces / 415ml] buttermilk  \n
      1-2 pats of butter (optional)\n
      \n
      Instructions\n
      \n
      Soak dried fruit in cold water for 30 minutes and drain. Failing to do this will allow them to soak the moisture from the dough leaving it tough and chewy.\n
      \n
      Sift dry ingredients into a large bowl.\n
      \n
      Add dried currants and mix with a wooden spoon.\n
      \n
      Add the buttermilk and mix with a wooden spoon until it forms a sticky dough. If the dough is overly sticky, add a little more flour.\n
      \n
      Knead dough a few times in the mixing bowl or on a floured surface until it forms a round loaf. It will start out sticky and crumbly but after you knead it a few times, the dough will come together.\n
      \n
      Shape dough into a round and place in a Dutch oven with a lid.\n
      \n
      Cut two criss-cross slices into the top of the bread with a knife (see photo above). Brush the leftover buttermilk over the top of the bread.\n
      \n
      Bake covered for 30 minutes at 425F/215C and then about 15 minutes uncovered. The bread is done when golden brown and the internal temp is 180F/82C.\n
      \n
      Let bread cool on a wire rack. Place a couple pats of butter over the bread and let them melt as the bread cools.\n
      \n
      Notes\n
      \n
      If you weigh ingredients start with 480g of flour and add more as needed. If you use buttermilk, you should be fine with 480g of flour and 415ml of buttermilk. A few more sprinkles of flour might be needed as you knead it. If you use milk + vinegar instead of buttermilk, start with half of the milk and add more as needed.\n
      \n
      If you use a buttermilk alternative, I’ve found that real buttermilk works the best in this recipe and with the amount of flour indicated. If you use a buttermilk alternative (e.g. milk + vinegar), you’ll likely need less of it. Start with half of what’s listed in the recipe and add more a little at a time. If you add too much milk and the dough is too sticky, add a little more flour.\n
      \n
      Buttermilk alternative, mix 1 tablespoon of lemon juice or distilled white vinegar with 1 3/4 cup fresh 2% milk and let it sit for about 15 minutes. Or thin yogurt or sour cream with some milk until you have 1 3/4 cup.\n
      \n
      In place of dried currants you can use raisins, dried cranberries, etc. Or make it plain. I used 1/2 currants, 1/2 cranberries.\n
      \n
      ![](https://lemmy.world/pictrs/image/51e35597-e45b-453d-9705-b071c1ce1e54.jpeg)\n
      \n
      Bourbon Spiked Pumpkin Bread\n
      \n
      INGREDIENTS  \n
      1 cup pumpkin puree  \n
      150 grams brown sugar (about ¾ cup)  \n
      ¼ cup plain Greek yogurt  \n
      2 tablespoons melted butter, unsalted  \n
      1 generous tablespoon bourbon  \n
      1 tsp vanilla extract  \n
      1 egg  \n
      94 grams all-purpose flour (about ¾ cup)  \n
      94 grams while whole-wheat flour (about ¾ cup)  \n
      1 tsp baking soda  \n
      2 tsp pumpkin pie spice  \n
      Pinch salt\n
      \n
      INSTRUCTIONS\n
      \n
      Preheat oven to 350F and coat loaf pan with baking spray.\n
      \n
      Place pumpkin puree, brown sugar, and melted butter in mixer and mix on high until well combined. Add in Greek yogurt, bourbon, vanilla extract, and egg. Mix until combined.\n
      \n
      (I may have accidentally doubled the bourbon)\n
      \n
      In a separate bowl, combine flours, baking soda, pumpkin pie spice, and salt.\n
      \n
      Slowly add dry ingredients into the wet ingredients while mixer is on medium-low speed. Mix just until combined, but avoid over-mixing. Batter should be slightly thick.\n
      \n
      Pour batter into prepared pan and bake for 40-50 minutes, or until toothpick comes out clean.\n
      \n
      Allow to cool, then slice and enjoy!\n
      \n
      NOTES\n
      \n
      For 1/12 of recipe: 127 calories, 1 g saturated fat, 23 g carbohydrate, 2 g fiber, 10 g sugar, 3 g protein\n
      \n
      ![](https://lemmy.world/pictrs/image/3acaf747-725c-4d39-930a-a04ffcfc40e4.jpeg)\n
      \n
      Black Currant Banana Bread:\n
      \n
      INGREDIENTS  \n
      3 ripe bananas  \n
      60g melted butter (1/4 cup or 1/2 a stick)  \n
      150g sugar (2/3 cup)  \n
      200g unbleached flour (1 1/4 cups)  \n
      1/4 teaspoon salt  \n
      1 egg, beaten  \n
      1 teaspoon baking soda  \n
      150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)\n
      \n
      Instructions:\n
      \n
      If you buy bananas that are not quite ripe enough, place them in a paper bag on your kitchen counter for a week. Bananas release a gas called ethylene which aids in ripening. Contain that gas, and they will ripen faster.\n
      \n
      Preheat oven to 350°F (180°C)\n
      \n
      Mash the bananas in a bowl\n
      \n
      Add the egg and butter\n
      \n
      Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl\n
      \n
      Mix well with a wooden spoon\n
      \n
      Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.\n
      \n
      Slice and serve.
      """
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      +body: "These all look great! I love pumpkin bread. My wife makes it with chocolate chips in it."
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    +body: "This one came out dryer than I personally woukd have liked. I’m not sure what to do about that. I think I’ll try doubling the melted butter next time."
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  +body: "Cooking time, maybe? I’ve had some dry bakes before when I’ve cooked for too long. Adding butter is never a bad idea, though 🤤"
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      +title: "cooking"
      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +slug: "Recipes-Bread-recipes-for-Thanksgiving"
    +title: "[Recipes] Bread recipes for Thanksgiving:"
    +url: null
    +body: """
      We’re going to be in Seattle for Thanksgiving and our son and his wife are headed to Singapore, so we’re doing up an early Thanksgiving tomorrow!\n
      \n
      For me, it’s less about turkey and more about carb-loading. :) So we’re starting with three loaves of bread:\n
      \n
      ![](https://lemmy.world/pictrs/image/ea38d861-ebc4-4af6-bbc9-ca36b1b8587e.jpeg)\n
      \n
      Irish Soda Bread with Black Currants and Cranberries:\n
      \n
      Ingredients  \n
      4 cups [480g+, see note!] flour  \n
      1 tsp baking soda  \n
      1 tsp salt  \n
      1 cup [150g] dried currants (see note)  \n
      1 3/4 Cup [14ounces / 415ml] buttermilk  \n
      1-2 pats of butter (optional)\n
      \n
      Instructions\n
      \n
      Soak dried fruit in cold water for 30 minutes and drain. Failing to do this will allow them to soak the moisture from the dough leaving it tough and chewy.\n
      \n
      Sift dry ingredients into a large bowl.\n
      \n
      Add dried currants and mix with a wooden spoon.\n
      \n
      Add the buttermilk and mix with a wooden spoon until it forms a sticky dough. If the dough is overly sticky, add a little more flour.\n
      \n
      Knead dough a few times in the mixing bowl or on a floured surface until it forms a round loaf. It will start out sticky and crumbly but after you knead it a few times, the dough will come together.\n
      \n
      Shape dough into a round and place in a Dutch oven with a lid.\n
      \n
      Cut two criss-cross slices into the top of the bread with a knife (see photo above). Brush the leftover buttermilk over the top of the bread.\n
      \n
      Bake covered for 30 minutes at 425F/215C and then about 15 minutes uncovered. The bread is done when golden brown and the internal temp is 180F/82C.\n
      \n
      Let bread cool on a wire rack. Place a couple pats of butter over the bread and let them melt as the bread cools.\n
      \n
      Notes\n
      \n
      If you weigh ingredients start with 480g of flour and add more as needed. If you use buttermilk, you should be fine with 480g of flour and 415ml of buttermilk. A few more sprinkles of flour might be needed as you knead it. If you use milk + vinegar instead of buttermilk, start with half of the milk and add more as needed.\n
      \n
      If you use a buttermilk alternative, I’ve found that real buttermilk works the best in this recipe and with the amount of flour indicated. If you use a buttermilk alternative (e.g. milk + vinegar), you’ll likely need less of it. Start with half of what’s listed in the recipe and add more a little at a time. If you add too much milk and the dough is too sticky, add a little more flour.\n
      \n
      Buttermilk alternative, mix 1 tablespoon of lemon juice or distilled white vinegar with 1 3/4 cup fresh 2% milk and let it sit for about 15 minutes. Or thin yogurt or sour cream with some milk until you have 1 3/4 cup.\n
      \n
      In place of dried currants you can use raisins, dried cranberries, etc. Or make it plain. I used 1/2 currants, 1/2 cranberries.\n
      \n
      ![](https://lemmy.world/pictrs/image/51e35597-e45b-453d-9705-b071c1ce1e54.jpeg)\n
      \n
      Bourbon Spiked Pumpkin Bread\n
      \n
      INGREDIENTS  \n
      1 cup pumpkin puree  \n
      150 grams brown sugar (about ¾ cup)  \n
      ¼ cup plain Greek yogurt  \n
      2 tablespoons melted butter, unsalted  \n
      1 generous tablespoon bourbon  \n
      1 tsp vanilla extract  \n
      1 egg  \n
      94 grams all-purpose flour (about ¾ cup)  \n
      94 grams while whole-wheat flour (about ¾ cup)  \n
      1 tsp baking soda  \n
      2 tsp pumpkin pie spice  \n
      Pinch salt\n
      \n
      INSTRUCTIONS\n
      \n
      Preheat oven to 350F and coat loaf pan with baking spray.\n
      \n
      Place pumpkin puree, brown sugar, and melted butter in mixer and mix on high until well combined. Add in Greek yogurt, bourbon, vanilla extract, and egg. Mix until combined.\n
      \n
      (I may have accidentally doubled the bourbon)\n
      \n
      In a separate bowl, combine flours, baking soda, pumpkin pie spice, and salt.\n
      \n
      Slowly add dry ingredients into the wet ingredients while mixer is on medium-low speed. Mix just until combined, but avoid over-mixing. Batter should be slightly thick.\n
      \n
      Pour batter into prepared pan and bake for 40-50 minutes, or until toothpick comes out clean.\n
      \n
      Allow to cool, then slice and enjoy!\n
      \n
      NOTES\n
      \n
      For 1/12 of recipe: 127 calories, 1 g saturated fat, 23 g carbohydrate, 2 g fiber, 10 g sugar, 3 g protein\n
      \n
      ![](https://lemmy.world/pictrs/image/3acaf747-725c-4d39-930a-a04ffcfc40e4.jpeg)\n
      \n
      Black Currant Banana Bread:\n
      \n
      INGREDIENTS  \n
      3 ripe bananas  \n
      60g melted butter (1/4 cup or 1/2 a stick)  \n
      150g sugar (2/3 cup)  \n
      200g unbleached flour (1 1/4 cups)  \n
      1/4 teaspoon salt  \n
      1 egg, beaten  \n
      1 teaspoon baking soda  \n
      150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)\n
      \n
      Instructions:\n
      \n
      If you buy bananas that are not quite ripe enough, place them in a paper bag on your kitchen counter for a week. Bananas release a gas called ethylene which aids in ripening. Contain that gas, and they will ripen faster.\n
      \n
      Preheat oven to 350°F (180°C)\n
      \n
      Mash the bananas in a bowl\n
      \n
      Add the egg and butter\n
      \n
      Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl\n
      \n
      Mix well with a wooden spoon\n
      \n
      Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.\n
      \n
      Slice and serve.
      """
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      +body: "These all look great! I love pumpkin bread. My wife makes it with chocolate chips in it."
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    +body: "This one came out dryer than I personally woukd have liked. I’m not sure what to do about that. I think I’ll try doubling the melted butter next time."
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  +body: "Cooking time, maybe? I’ve had some dry bakes before when I’ve cooked for too long. Adding butter is never a bad idea, though 🤤"
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      +title: "cooking"
      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +slug: "Recipes-Bread-recipes-for-Thanksgiving"
    +title: "[Recipes] Bread recipes for Thanksgiving:"
    +url: null
    +body: """
      We’re going to be in Seattle for Thanksgiving and our son and his wife are headed to Singapore, so we’re doing up an early Thanksgiving tomorrow!\n
      \n
      For me, it’s less about turkey and more about carb-loading. :) So we’re starting with three loaves of bread:\n
      \n
      ![](https://lemmy.world/pictrs/image/ea38d861-ebc4-4af6-bbc9-ca36b1b8587e.jpeg)\n
      \n
      Irish Soda Bread with Black Currants and Cranberries:\n
      \n
      Ingredients  \n
      4 cups [480g+, see note!] flour  \n
      1 tsp baking soda  \n
      1 tsp salt  \n
      1 cup [150g] dried currants (see note)  \n
      1 3/4 Cup [14ounces / 415ml] buttermilk  \n
      1-2 pats of butter (optional)\n
      \n
      Instructions\n
      \n
      Soak dried fruit in cold water for 30 minutes and drain. Failing to do this will allow them to soak the moisture from the dough leaving it tough and chewy.\n
      \n
      Sift dry ingredients into a large bowl.\n
      \n
      Add dried currants and mix with a wooden spoon.\n
      \n
      Add the buttermilk and mix with a wooden spoon until it forms a sticky dough. If the dough is overly sticky, add a little more flour.\n
      \n
      Knead dough a few times in the mixing bowl or on a floured surface until it forms a round loaf. It will start out sticky and crumbly but after you knead it a few times, the dough will come together.\n
      \n
      Shape dough into a round and place in a Dutch oven with a lid.\n
      \n
      Cut two criss-cross slices into the top of the bread with a knife (see photo above). Brush the leftover buttermilk over the top of the bread.\n
      \n
      Bake covered for 30 minutes at 425F/215C and then about 15 minutes uncovered. The bread is done when golden brown and the internal temp is 180F/82C.\n
      \n
      Let bread cool on a wire rack. Place a couple pats of butter over the bread and let them melt as the bread cools.\n
      \n
      Notes\n
      \n
      If you weigh ingredients start with 480g of flour and add more as needed. If you use buttermilk, you should be fine with 480g of flour and 415ml of buttermilk. A few more sprinkles of flour might be needed as you knead it. If you use milk + vinegar instead of buttermilk, start with half of the milk and add more as needed.\n
      \n
      If you use a buttermilk alternative, I’ve found that real buttermilk works the best in this recipe and with the amount of flour indicated. If you use a buttermilk alternative (e.g. milk + vinegar), you’ll likely need less of it. Start with half of what’s listed in the recipe and add more a little at a time. If you add too much milk and the dough is too sticky, add a little more flour.\n
      \n
      Buttermilk alternative, mix 1 tablespoon of lemon juice or distilled white vinegar with 1 3/4 cup fresh 2% milk and let it sit for about 15 minutes. Or thin yogurt or sour cream with some milk until you have 1 3/4 cup.\n
      \n
      In place of dried currants you can use raisins, dried cranberries, etc. Or make it plain. I used 1/2 currants, 1/2 cranberries.\n
      \n
      ![](https://lemmy.world/pictrs/image/51e35597-e45b-453d-9705-b071c1ce1e54.jpeg)\n
      \n
      Bourbon Spiked Pumpkin Bread\n
      \n
      INGREDIENTS  \n
      1 cup pumpkin puree  \n
      150 grams brown sugar (about ¾ cup)  \n
      ¼ cup plain Greek yogurt  \n
      2 tablespoons melted butter, unsalted  \n
      1 generous tablespoon bourbon  \n
      1 tsp vanilla extract  \n
      1 egg  \n
      94 grams all-purpose flour (about ¾ cup)  \n
      94 grams while whole-wheat flour (about ¾ cup)  \n
      1 tsp baking soda  \n
      2 tsp pumpkin pie spice  \n
      Pinch salt\n
      \n
      INSTRUCTIONS\n
      \n
      Preheat oven to 350F and coat loaf pan with baking spray.\n
      \n
      Place pumpkin puree, brown sugar, and melted butter in mixer and mix on high until well combined. Add in Greek yogurt, bourbon, vanilla extract, and egg. Mix until combined.\n
      \n
      (I may have accidentally doubled the bourbon)\n
      \n
      In a separate bowl, combine flours, baking soda, pumpkin pie spice, and salt.\n
      \n
      Slowly add dry ingredients into the wet ingredients while mixer is on medium-low speed. Mix just until combined, but avoid over-mixing. Batter should be slightly thick.\n
      \n
      Pour batter into prepared pan and bake for 40-50 minutes, or until toothpick comes out clean.\n
      \n
      Allow to cool, then slice and enjoy!\n
      \n
      NOTES\n
      \n
      For 1/12 of recipe: 127 calories, 1 g saturated fat, 23 g carbohydrate, 2 g fiber, 10 g sugar, 3 g protein\n
      \n
      ![](https://lemmy.world/pictrs/image/3acaf747-725c-4d39-930a-a04ffcfc40e4.jpeg)\n
      \n
      Black Currant Banana Bread:\n
      \n
      INGREDIENTS  \n
      3 ripe bananas  \n
      60g melted butter (1/4 cup or 1/2 a stick)  \n
      150g sugar (2/3 cup)  \n
      200g unbleached flour (1 1/4 cups)  \n
      1/4 teaspoon salt  \n
      1 egg, beaten  \n
      1 teaspoon baking soda  \n
      150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)\n
      \n
      Instructions:\n
      \n
      If you buy bananas that are not quite ripe enough, place them in a paper bag on your kitchen counter for a week. Bananas release a gas called ethylene which aids in ripening. Contain that gas, and they will ripen faster.\n
      \n
      Preheat oven to 350°F (180°C)\n
      \n
      Mash the bananas in a bowl\n
      \n
      Add the egg and butter\n
      \n
      Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl\n
      \n
      Mix well with a wooden spoon\n
      \n
      Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.\n
      \n
      Slice and serve.
      """
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      +body: "These all look great! I love pumpkin bread. My wife makes it with chocolate chips in it."
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    +body: "This one came out dryer than I personally woukd have liked. I’m not sure what to do about that. I think I’ll try doubling the melted butter next time."
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  +body: "Cooking time, maybe? I’ve had some dry bakes before when I’ve cooked for too long. Adding butter is never a bad idea, though 🤤"
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        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +slug: "Recipes-Bread-recipes-for-Thanksgiving"
    +title: "[Recipes] Bread recipes for Thanksgiving:"
    +url: null
    +body: """
      We’re going to be in Seattle for Thanksgiving and our son and his wife are headed to Singapore, so we’re doing up an early Thanksgiving tomorrow!\n
      \n
      For me, it’s less about turkey and more about carb-loading. :) So we’re starting with three loaves of bread:\n
      \n
      ![](https://lemmy.world/pictrs/image/ea38d861-ebc4-4af6-bbc9-ca36b1b8587e.jpeg)\n
      \n
      Irish Soda Bread with Black Currants and Cranberries:\n
      \n
      Ingredients  \n
      4 cups [480g+, see note!] flour  \n
      1 tsp baking soda  \n
      1 tsp salt  \n
      1 cup [150g] dried currants (see note)  \n
      1 3/4 Cup [14ounces / 415ml] buttermilk  \n
      1-2 pats of butter (optional)\n
      \n
      Instructions\n
      \n
      Soak dried fruit in cold water for 30 minutes and drain. Failing to do this will allow them to soak the moisture from the dough leaving it tough and chewy.\n
      \n
      Sift dry ingredients into a large bowl.\n
      \n
      Add dried currants and mix with a wooden spoon.\n
      \n
      Add the buttermilk and mix with a wooden spoon until it forms a sticky dough. If the dough is overly sticky, add a little more flour.\n
      \n
      Knead dough a few times in the mixing bowl or on a floured surface until it forms a round loaf. It will start out sticky and crumbly but after you knead it a few times, the dough will come together.\n
      \n
      Shape dough into a round and place in a Dutch oven with a lid.\n
      \n
      Cut two criss-cross slices into the top of the bread with a knife (see photo above). Brush the leftover buttermilk over the top of the bread.\n
      \n
      Bake covered for 30 minutes at 425F/215C and then about 15 minutes uncovered. The bread is done when golden brown and the internal temp is 180F/82C.\n
      \n
      Let bread cool on a wire rack. Place a couple pats of butter over the bread and let them melt as the bread cools.\n
      \n
      Notes\n
      \n
      If you weigh ingredients start with 480g of flour and add more as needed. If you use buttermilk, you should be fine with 480g of flour and 415ml of buttermilk. A few more sprinkles of flour might be needed as you knead it. If you use milk + vinegar instead of buttermilk, start with half of the milk and add more as needed.\n
      \n
      If you use a buttermilk alternative, I’ve found that real buttermilk works the best in this recipe and with the amount of flour indicated. If you use a buttermilk alternative (e.g. milk + vinegar), you’ll likely need less of it. Start with half of what’s listed in the recipe and add more a little at a time. If you add too much milk and the dough is too sticky, add a little more flour.\n
      \n
      Buttermilk alternative, mix 1 tablespoon of lemon juice or distilled white vinegar with 1 3/4 cup fresh 2% milk and let it sit for about 15 minutes. Or thin yogurt or sour cream with some milk until you have 1 3/4 cup.\n
      \n
      In place of dried currants you can use raisins, dried cranberries, etc. Or make it plain. I used 1/2 currants, 1/2 cranberries.\n
      \n
      ![](https://lemmy.world/pictrs/image/51e35597-e45b-453d-9705-b071c1ce1e54.jpeg)\n
      \n
      Bourbon Spiked Pumpkin Bread\n
      \n
      INGREDIENTS  \n
      1 cup pumpkin puree  \n
      150 grams brown sugar (about ¾ cup)  \n
      ¼ cup plain Greek yogurt  \n
      2 tablespoons melted butter, unsalted  \n
      1 generous tablespoon bourbon  \n
      1 tsp vanilla extract  \n
      1 egg  \n
      94 grams all-purpose flour (about ¾ cup)  \n
      94 grams while whole-wheat flour (about ¾ cup)  \n
      1 tsp baking soda  \n
      2 tsp pumpkin pie spice  \n
      Pinch salt\n
      \n
      INSTRUCTIONS\n
      \n
      Preheat oven to 350F and coat loaf pan with baking spray.\n
      \n
      Place pumpkin puree, brown sugar, and melted butter in mixer and mix on high until well combined. Add in Greek yogurt, bourbon, vanilla extract, and egg. Mix until combined.\n
      \n
      (I may have accidentally doubled the bourbon)\n
      \n
      In a separate bowl, combine flours, baking soda, pumpkin pie spice, and salt.\n
      \n
      Slowly add dry ingredients into the wet ingredients while mixer is on medium-low speed. Mix just until combined, but avoid over-mixing. Batter should be slightly thick.\n
      \n
      Pour batter into prepared pan and bake for 40-50 minutes, or until toothpick comes out clean.\n
      \n
      Allow to cool, then slice and enjoy!\n
      \n
      NOTES\n
      \n
      For 1/12 of recipe: 127 calories, 1 g saturated fat, 23 g carbohydrate, 2 g fiber, 10 g sugar, 3 g protein\n
      \n
      ![](https://lemmy.world/pictrs/image/3acaf747-725c-4d39-930a-a04ffcfc40e4.jpeg)\n
      \n
      Black Currant Banana Bread:\n
      \n
      INGREDIENTS  \n
      3 ripe bananas  \n
      60g melted butter (1/4 cup or 1/2 a stick)  \n
      150g sugar (2/3 cup)  \n
      200g unbleached flour (1 1/4 cups)  \n
      1/4 teaspoon salt  \n
      1 egg, beaten  \n
      1 teaspoon baking soda  \n
      150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)\n
      \n
      Instructions:\n
      \n
      If you buy bananas that are not quite ripe enough, place them in a paper bag on your kitchen counter for a week. Bananas release a gas called ethylene which aids in ripening. Contain that gas, and they will ripen faster.\n
      \n
      Preheat oven to 350°F (180°C)\n
      \n
      Mash the bananas in a bowl\n
      \n
      Add the egg and butter\n
      \n
      Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl\n
      \n
      Mix well with a wooden spoon\n
      \n
      Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.\n
      \n
      Slice and serve.
      """
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        +body: "These all look great! I love pumpkin bread. My wife makes it with chocolate chips in it."
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      +body: "This one came out dryer than I personally woukd have liked. I’m not sure what to do about that. I think I’ll try doubling the melted butter next time."
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    +body: "Cooking time, maybe? I’ve had some dry bakes before when I’ve cooked for too long. Adding butter is never a bad idea, though 🤤"
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    -id: 116602
    -bodyTs: "'ad':18 'bad':23 'bake':9 'butter':19 'cook':1,14 'dri':8 'idea':24 'long':17 'mayb':3 'never':21 'though':25 'time':2 've':5,13"
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  +body: """
    We did the poke test to make sure it was done all the way through, I dunno. I think it was just dry.\n
    \n
    I’ll slap some butter on the leftovers and I bet it will improve. :)\n
    \n
    The banana bread was perfect, but it’s also a wetter batter.
    """
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      +name: "cooking@lemmy.world"
      +title: "cooking"
      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +slug: "Recipes-Bread-recipes-for-Thanksgiving"
    +title: "[Recipes] Bread recipes for Thanksgiving:"
    +url: null
    +body: """
      We’re going to be in Seattle for Thanksgiving and our son and his wife are headed to Singapore, so we’re doing up an early Thanksgiving tomorrow!\n
      \n
      For me, it’s less about turkey and more about carb-loading. :) So we’re starting with three loaves of bread:\n
      \n
      ![](https://lemmy.world/pictrs/image/ea38d861-ebc4-4af6-bbc9-ca36b1b8587e.jpeg)\n
      \n
      Irish Soda Bread with Black Currants and Cranberries:\n
      \n
      Ingredients  \n
      4 cups [480g+, see note!] flour  \n
      1 tsp baking soda  \n
      1 tsp salt  \n
      1 cup [150g] dried currants (see note)  \n
      1 3/4 Cup [14ounces / 415ml] buttermilk  \n
      1-2 pats of butter (optional)\n
      \n
      Instructions\n
      \n
      Soak dried fruit in cold water for 30 minutes and drain. Failing to do this will allow them to soak the moisture from the dough leaving it tough and chewy.\n
      \n
      Sift dry ingredients into a large bowl.\n
      \n
      Add dried currants and mix with a wooden spoon.\n
      \n
      Add the buttermilk and mix with a wooden spoon until it forms a sticky dough. If the dough is overly sticky, add a little more flour.\n
      \n
      Knead dough a few times in the mixing bowl or on a floured surface until it forms a round loaf. It will start out sticky and crumbly but after you knead it a few times, the dough will come together.\n
      \n
      Shape dough into a round and place in a Dutch oven with a lid.\n
      \n
      Cut two criss-cross slices into the top of the bread with a knife (see photo above). Brush the leftover buttermilk over the top of the bread.\n
      \n
      Bake covered for 30 minutes at 425F/215C and then about 15 minutes uncovered. The bread is done when golden brown and the internal temp is 180F/82C.\n
      \n
      Let bread cool on a wire rack. Place a couple pats of butter over the bread and let them melt as the bread cools.\n
      \n
      Notes\n
      \n
      If you weigh ingredients start with 480g of flour and add more as needed. If you use buttermilk, you should be fine with 480g of flour and 415ml of buttermilk. A few more sprinkles of flour might be needed as you knead it. If you use milk + vinegar instead of buttermilk, start with half of the milk and add more as needed.\n
      \n
      If you use a buttermilk alternative, I’ve found that real buttermilk works the best in this recipe and with the amount of flour indicated. If you use a buttermilk alternative (e.g. milk + vinegar), you’ll likely need less of it. Start with half of what’s listed in the recipe and add more a little at a time. If you add too much milk and the dough is too sticky, add a little more flour.\n
      \n
      Buttermilk alternative, mix 1 tablespoon of lemon juice or distilled white vinegar with 1 3/4 cup fresh 2% milk and let it sit for about 15 minutes. Or thin yogurt or sour cream with some milk until you have 1 3/4 cup.\n
      \n
      In place of dried currants you can use raisins, dried cranberries, etc. Or make it plain. I used 1/2 currants, 1/2 cranberries.\n
      \n
      ![](https://lemmy.world/pictrs/image/51e35597-e45b-453d-9705-b071c1ce1e54.jpeg)\n
      \n
      Bourbon Spiked Pumpkin Bread\n
      \n
      INGREDIENTS  \n
      1 cup pumpkin puree  \n
      150 grams brown sugar (about ¾ cup)  \n
      ¼ cup plain Greek yogurt  \n
      2 tablespoons melted butter, unsalted  \n
      1 generous tablespoon bourbon  \n
      1 tsp vanilla extract  \n
      1 egg  \n
      94 grams all-purpose flour (about ¾ cup)  \n
      94 grams while whole-wheat flour (about ¾ cup)  \n
      1 tsp baking soda  \n
      2 tsp pumpkin pie spice  \n
      Pinch salt\n
      \n
      INSTRUCTIONS\n
      \n
      Preheat oven to 350F and coat loaf pan with baking spray.\n
      \n
      Place pumpkin puree, brown sugar, and melted butter in mixer and mix on high until well combined. Add in Greek yogurt, bourbon, vanilla extract, and egg. Mix until combined.\n
      \n
      (I may have accidentally doubled the bourbon)\n
      \n
      In a separate bowl, combine flours, baking soda, pumpkin pie spice, and salt.\n
      \n
      Slowly add dry ingredients into the wet ingredients while mixer is on medium-low speed. Mix just until combined, but avoid over-mixing. Batter should be slightly thick.\n
      \n
      Pour batter into prepared pan and bake for 40-50 minutes, or until toothpick comes out clean.\n
      \n
      Allow to cool, then slice and enjoy!\n
      \n
      NOTES\n
      \n
      For 1/12 of recipe: 127 calories, 1 g saturated fat, 23 g carbohydrate, 2 g fiber, 10 g sugar, 3 g protein\n
      \n
      ![](https://lemmy.world/pictrs/image/3acaf747-725c-4d39-930a-a04ffcfc40e4.jpeg)\n
      \n
      Black Currant Banana Bread:\n
      \n
      INGREDIENTS  \n
      3 ripe bananas  \n
      60g melted butter (1/4 cup or 1/2 a stick)  \n
      150g sugar (2/3 cup)  \n
      200g unbleached flour (1 1/4 cups)  \n
      1/4 teaspoon salt  \n
      1 egg, beaten  \n
      1 teaspoon baking soda  \n
      150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)\n
      \n
      Instructions:\n
      \n
      If you buy bananas that are not quite ripe enough, place them in a paper bag on your kitchen counter for a week. Bananas release a gas called ethylene which aids in ripening. Contain that gas, and they will ripen faster.\n
      \n
      Preheat oven to 350°F (180°C)\n
      \n
      Mash the bananas in a bowl\n
      \n
      Add the egg and butter\n
      \n
      Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl\n
      \n
      Mix well with a wooden spoon\n
      \n
      Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.\n
      \n
      Slice and serve.
      """
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        +body: "These all look great! I love pumpkin bread. My wife makes it with chocolate chips in it."
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      +body: "This one came out dryer than I personally woukd have liked. I’m not sure what to do about that. I think I’ll try doubling the melted butter next time."
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    +body: "Cooking time, maybe? I’ve had some dry bakes before when I’ve cooked for too long. Adding butter is never a bad idea, though 🤤"
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  +body: """
    We did the poke test to make sure it was done all the way through, I dunno. I think it was just dry.\n
    \n
    I’ll slap some butter on the leftovers and I bet it will improve. :)\n
    \n
    The banana bread was perfect, but it’s also a wetter batter.
    """
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"App\Security\Voter\UserVoter"
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      +title: "cooking"
      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +slug: "Recipes-Bread-recipes-for-Thanksgiving"
    +title: "[Recipes] Bread recipes for Thanksgiving:"
    +url: null
    +body: """
      We’re going to be in Seattle for Thanksgiving and our son and his wife are headed to Singapore, so we’re doing up an early Thanksgiving tomorrow!\n
      \n
      For me, it’s less about turkey and more about carb-loading. :) So we’re starting with three loaves of bread:\n
      \n
      ![](https://lemmy.world/pictrs/image/ea38d861-ebc4-4af6-bbc9-ca36b1b8587e.jpeg)\n
      \n
      Irish Soda Bread with Black Currants and Cranberries:\n
      \n
      Ingredients  \n
      4 cups [480g+, see note!] flour  \n
      1 tsp baking soda  \n
      1 tsp salt  \n
      1 cup [150g] dried currants (see note)  \n
      1 3/4 Cup [14ounces / 415ml] buttermilk  \n
      1-2 pats of butter (optional)\n
      \n
      Instructions\n
      \n
      Soak dried fruit in cold water for 30 minutes and drain. Failing to do this will allow them to soak the moisture from the dough leaving it tough and chewy.\n
      \n
      Sift dry ingredients into a large bowl.\n
      \n
      Add dried currants and mix with a wooden spoon.\n
      \n
      Add the buttermilk and mix with a wooden spoon until it forms a sticky dough. If the dough is overly sticky, add a little more flour.\n
      \n
      Knead dough a few times in the mixing bowl or on a floured surface until it forms a round loaf. It will start out sticky and crumbly but after you knead it a few times, the dough will come together.\n
      \n
      Shape dough into a round and place in a Dutch oven with a lid.\n
      \n
      Cut two criss-cross slices into the top of the bread with a knife (see photo above). Brush the leftover buttermilk over the top of the bread.\n
      \n
      Bake covered for 30 minutes at 425F/215C and then about 15 minutes uncovered. The bread is done when golden brown and the internal temp is 180F/82C.\n
      \n
      Let bread cool on a wire rack. Place a couple pats of butter over the bread and let them melt as the bread cools.\n
      \n
      Notes\n
      \n
      If you weigh ingredients start with 480g of flour and add more as needed. If you use buttermilk, you should be fine with 480g of flour and 415ml of buttermilk. A few more sprinkles of flour might be needed as you knead it. If you use milk + vinegar instead of buttermilk, start with half of the milk and add more as needed.\n
      \n
      If you use a buttermilk alternative, I’ve found that real buttermilk works the best in this recipe and with the amount of flour indicated. If you use a buttermilk alternative (e.g. milk + vinegar), you’ll likely need less of it. Start with half of what’s listed in the recipe and add more a little at a time. If you add too much milk and the dough is too sticky, add a little more flour.\n
      \n
      Buttermilk alternative, mix 1 tablespoon of lemon juice or distilled white vinegar with 1 3/4 cup fresh 2% milk and let it sit for about 15 minutes. Or thin yogurt or sour cream with some milk until you have 1 3/4 cup.\n
      \n
      In place of dried currants you can use raisins, dried cranberries, etc. Or make it plain. I used 1/2 currants, 1/2 cranberries.\n
      \n
      ![](https://lemmy.world/pictrs/image/51e35597-e45b-453d-9705-b071c1ce1e54.jpeg)\n
      \n
      Bourbon Spiked Pumpkin Bread\n
      \n
      INGREDIENTS  \n
      1 cup pumpkin puree  \n
      150 grams brown sugar (about ¾ cup)  \n
      ¼ cup plain Greek yogurt  \n
      2 tablespoons melted butter, unsalted  \n
      1 generous tablespoon bourbon  \n
      1 tsp vanilla extract  \n
      1 egg  \n
      94 grams all-purpose flour (about ¾ cup)  \n
      94 grams while whole-wheat flour (about ¾ cup)  \n
      1 tsp baking soda  \n
      2 tsp pumpkin pie spice  \n
      Pinch salt\n
      \n
      INSTRUCTIONS\n
      \n
      Preheat oven to 350F and coat loaf pan with baking spray.\n
      \n
      Place pumpkin puree, brown sugar, and melted butter in mixer and mix on high until well combined. Add in Greek yogurt, bourbon, vanilla extract, and egg. Mix until combined.\n
      \n
      (I may have accidentally doubled the bourbon)\n
      \n
      In a separate bowl, combine flours, baking soda, pumpkin pie spice, and salt.\n
      \n
      Slowly add dry ingredients into the wet ingredients while mixer is on medium-low speed. Mix just until combined, but avoid over-mixing. Batter should be slightly thick.\n
      \n
      Pour batter into prepared pan and bake for 40-50 minutes, or until toothpick comes out clean.\n
      \n
      Allow to cool, then slice and enjoy!\n
      \n
      NOTES\n
      \n
      For 1/12 of recipe: 127 calories, 1 g saturated fat, 23 g carbohydrate, 2 g fiber, 10 g sugar, 3 g protein\n
      \n
      ![](https://lemmy.world/pictrs/image/3acaf747-725c-4d39-930a-a04ffcfc40e4.jpeg)\n
      \n
      Black Currant Banana Bread:\n
      \n
      INGREDIENTS  \n
      3 ripe bananas  \n
      60g melted butter (1/4 cup or 1/2 a stick)  \n
      150g sugar (2/3 cup)  \n
      200g unbleached flour (1 1/4 cups)  \n
      1/4 teaspoon salt  \n
      1 egg, beaten  \n
      1 teaspoon baking soda  \n
      150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)\n
      \n
      Instructions:\n
      \n
      If you buy bananas that are not quite ripe enough, place them in a paper bag on your kitchen counter for a week. Bananas release a gas called ethylene which aids in ripening. Contain that gas, and they will ripen faster.\n
      \n
      Preheat oven to 350°F (180°C)\n
      \n
      Mash the bananas in a bowl\n
      \n
      Add the egg and butter\n
      \n
      Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl\n
      \n
      Mix well with a wooden spoon\n
      \n
      Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.\n
      \n
      Slice and serve.
      """
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        +body: "These all look great! I love pumpkin bread. My wife makes it with chocolate chips in it."
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      +body: "This one came out dryer than I personally woukd have liked. I’m not sure what to do about that. I think I’ll try doubling the melted butter next time."
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    +body: "Cooking time, maybe? I’ve had some dry bakes before when I’ve cooked for too long. Adding butter is never a bad idea, though 🤤"
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  +body: """
    We did the poke test to make sure it was done all the way through, I dunno. I think it was just dry.\n
    \n
    I’ll slap some butter on the leftovers and I bet it will improve. :)\n
    \n
    The banana bread was perfect, but it’s also a wetter batter.
    """
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      +title: "cooking"
      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +slug: "Recipes-Bread-recipes-for-Thanksgiving"
    +title: "[Recipes] Bread recipes for Thanksgiving:"
    +url: null
    +body: """
      We’re going to be in Seattle for Thanksgiving and our son and his wife are headed to Singapore, so we’re doing up an early Thanksgiving tomorrow!\n
      \n
      For me, it’s less about turkey and more about carb-loading. :) So we’re starting with three loaves of bread:\n
      \n
      ![](https://lemmy.world/pictrs/image/ea38d861-ebc4-4af6-bbc9-ca36b1b8587e.jpeg)\n
      \n
      Irish Soda Bread with Black Currants and Cranberries:\n
      \n
      Ingredients  \n
      4 cups [480g+, see note!] flour  \n
      1 tsp baking soda  \n
      1 tsp salt  \n
      1 cup [150g] dried currants (see note)  \n
      1 3/4 Cup [14ounces / 415ml] buttermilk  \n
      1-2 pats of butter (optional)\n
      \n
      Instructions\n
      \n
      Soak dried fruit in cold water for 30 minutes and drain. Failing to do this will allow them to soak the moisture from the dough leaving it tough and chewy.\n
      \n
      Sift dry ingredients into a large bowl.\n
      \n
      Add dried currants and mix with a wooden spoon.\n
      \n
      Add the buttermilk and mix with a wooden spoon until it forms a sticky dough. If the dough is overly sticky, add a little more flour.\n
      \n
      Knead dough a few times in the mixing bowl or on a floured surface until it forms a round loaf. It will start out sticky and crumbly but after you knead it a few times, the dough will come together.\n
      \n
      Shape dough into a round and place in a Dutch oven with a lid.\n
      \n
      Cut two criss-cross slices into the top of the bread with a knife (see photo above). Brush the leftover buttermilk over the top of the bread.\n
      \n
      Bake covered for 30 minutes at 425F/215C and then about 15 minutes uncovered. The bread is done when golden brown and the internal temp is 180F/82C.\n
      \n
      Let bread cool on a wire rack. Place a couple pats of butter over the bread and let them melt as the bread cools.\n
      \n
      Notes\n
      \n
      If you weigh ingredients start with 480g of flour and add more as needed. If you use buttermilk, you should be fine with 480g of flour and 415ml of buttermilk. A few more sprinkles of flour might be needed as you knead it. If you use milk + vinegar instead of buttermilk, start with half of the milk and add more as needed.\n
      \n
      If you use a buttermilk alternative, I’ve found that real buttermilk works the best in this recipe and with the amount of flour indicated. If you use a buttermilk alternative (e.g. milk + vinegar), you’ll likely need less of it. Start with half of what’s listed in the recipe and add more a little at a time. If you add too much milk and the dough is too sticky, add a little more flour.\n
      \n
      Buttermilk alternative, mix 1 tablespoon of lemon juice or distilled white vinegar with 1 3/4 cup fresh 2% milk and let it sit for about 15 minutes. Or thin yogurt or sour cream with some milk until you have 1 3/4 cup.\n
      \n
      In place of dried currants you can use raisins, dried cranberries, etc. Or make it plain. I used 1/2 currants, 1/2 cranberries.\n
      \n
      ![](https://lemmy.world/pictrs/image/51e35597-e45b-453d-9705-b071c1ce1e54.jpeg)\n
      \n
      Bourbon Spiked Pumpkin Bread\n
      \n
      INGREDIENTS  \n
      1 cup pumpkin puree  \n
      150 grams brown sugar (about ¾ cup)  \n
      ¼ cup plain Greek yogurt  \n
      2 tablespoons melted butter, unsalted  \n
      1 generous tablespoon bourbon  \n
      1 tsp vanilla extract  \n
      1 egg  \n
      94 grams all-purpose flour (about ¾ cup)  \n
      94 grams while whole-wheat flour (about ¾ cup)  \n
      1 tsp baking soda  \n
      2 tsp pumpkin pie spice  \n
      Pinch salt\n
      \n
      INSTRUCTIONS\n
      \n
      Preheat oven to 350F and coat loaf pan with baking spray.\n
      \n
      Place pumpkin puree, brown sugar, and melted butter in mixer and mix on high until well combined. Add in Greek yogurt, bourbon, vanilla extract, and egg. Mix until combined.\n
      \n
      (I may have accidentally doubled the bourbon)\n
      \n
      In a separate bowl, combine flours, baking soda, pumpkin pie spice, and salt.\n
      \n
      Slowly add dry ingredients into the wet ingredients while mixer is on medium-low speed. Mix just until combined, but avoid over-mixing. Batter should be slightly thick.\n
      \n
      Pour batter into prepared pan and bake for 40-50 minutes, or until toothpick comes out clean.\n
      \n
      Allow to cool, then slice and enjoy!\n
      \n
      NOTES\n
      \n
      For 1/12 of recipe: 127 calories, 1 g saturated fat, 23 g carbohydrate, 2 g fiber, 10 g sugar, 3 g protein\n
      \n
      ![](https://lemmy.world/pictrs/image/3acaf747-725c-4d39-930a-a04ffcfc40e4.jpeg)\n
      \n
      Black Currant Banana Bread:\n
      \n
      INGREDIENTS  \n
      3 ripe bananas  \n
      60g melted butter (1/4 cup or 1/2 a stick)  \n
      150g sugar (2/3 cup)  \n
      200g unbleached flour (1 1/4 cups)  \n
      1/4 teaspoon salt  \n
      1 egg, beaten  \n
      1 teaspoon baking soda  \n
      150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)\n
      \n
      Instructions:\n
      \n
      If you buy bananas that are not quite ripe enough, place them in a paper bag on your kitchen counter for a week. Bananas release a gas called ethylene which aids in ripening. Contain that gas, and they will ripen faster.\n
      \n
      Preheat oven to 350°F (180°C)\n
      \n
      Mash the bananas in a bowl\n
      \n
      Add the egg and butter\n
      \n
      Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl\n
      \n
      Mix well with a wooden spoon\n
      \n
      Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.\n
      \n
      Slice and serve.
      """
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  +body: "Nice! love fruit breads. Definitely going to be trying the banana and pumpkin breads soon. Thank you!"
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      +title: "cooking"
      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +slug: "Recipes-Bread-recipes-for-Thanksgiving"
    +title: "[Recipes] Bread recipes for Thanksgiving:"
    +url: null
    +body: """
      We’re going to be in Seattle for Thanksgiving and our son and his wife are headed to Singapore, so we’re doing up an early Thanksgiving tomorrow!\n
      \n
      For me, it’s less about turkey and more about carb-loading. :) So we’re starting with three loaves of bread:\n
      \n
      ![](https://lemmy.world/pictrs/image/ea38d861-ebc4-4af6-bbc9-ca36b1b8587e.jpeg)\n
      \n
      Irish Soda Bread with Black Currants and Cranberries:\n
      \n
      Ingredients  \n
      4 cups [480g+, see note!] flour  \n
      1 tsp baking soda  \n
      1 tsp salt  \n
      1 cup [150g] dried currants (see note)  \n
      1 3/4 Cup [14ounces / 415ml] buttermilk  \n
      1-2 pats of butter (optional)\n
      \n
      Instructions\n
      \n
      Soak dried fruit in cold water for 30 minutes and drain. Failing to do this will allow them to soak the moisture from the dough leaving it tough and chewy.\n
      \n
      Sift dry ingredients into a large bowl.\n
      \n
      Add dried currants and mix with a wooden spoon.\n
      \n
      Add the buttermilk and mix with a wooden spoon until it forms a sticky dough. If the dough is overly sticky, add a little more flour.\n
      \n
      Knead dough a few times in the mixing bowl or on a floured surface until it forms a round loaf. It will start out sticky and crumbly but after you knead it a few times, the dough will come together.\n
      \n
      Shape dough into a round and place in a Dutch oven with a lid.\n
      \n
      Cut two criss-cross slices into the top of the bread with a knife (see photo above). Brush the leftover buttermilk over the top of the bread.\n
      \n
      Bake covered for 30 minutes at 425F/215C and then about 15 minutes uncovered. The bread is done when golden brown and the internal temp is 180F/82C.\n
      \n
      Let bread cool on a wire rack. Place a couple pats of butter over the bread and let them melt as the bread cools.\n
      \n
      Notes\n
      \n
      If you weigh ingredients start with 480g of flour and add more as needed. If you use buttermilk, you should be fine with 480g of flour and 415ml of buttermilk. A few more sprinkles of flour might be needed as you knead it. If you use milk + vinegar instead of buttermilk, start with half of the milk and add more as needed.\n
      \n
      If you use a buttermilk alternative, I’ve found that real buttermilk works the best in this recipe and with the amount of flour indicated. If you use a buttermilk alternative (e.g. milk + vinegar), you’ll likely need less of it. Start with half of what’s listed in the recipe and add more a little at a time. If you add too much milk and the dough is too sticky, add a little more flour.\n
      \n
      Buttermilk alternative, mix 1 tablespoon of lemon juice or distilled white vinegar with 1 3/4 cup fresh 2% milk and let it sit for about 15 minutes. Or thin yogurt or sour cream with some milk until you have 1 3/4 cup.\n
      \n
      In place of dried currants you can use raisins, dried cranberries, etc. Or make it plain. I used 1/2 currants, 1/2 cranberries.\n
      \n
      ![](https://lemmy.world/pictrs/image/51e35597-e45b-453d-9705-b071c1ce1e54.jpeg)\n
      \n
      Bourbon Spiked Pumpkin Bread\n
      \n
      INGREDIENTS  \n
      1 cup pumpkin puree  \n
      150 grams brown sugar (about ¾ cup)  \n
      ¼ cup plain Greek yogurt  \n
      2 tablespoons melted butter, unsalted  \n
      1 generous tablespoon bourbon  \n
      1 tsp vanilla extract  \n
      1 egg  \n
      94 grams all-purpose flour (about ¾ cup)  \n
      94 grams while whole-wheat flour (about ¾ cup)  \n
      1 tsp baking soda  \n
      2 tsp pumpkin pie spice  \n
      Pinch salt\n
      \n
      INSTRUCTIONS\n
      \n
      Preheat oven to 350F and coat loaf pan with baking spray.\n
      \n
      Place pumpkin puree, brown sugar, and melted butter in mixer and mix on high until well combined. Add in Greek yogurt, bourbon, vanilla extract, and egg. Mix until combined.\n
      \n
      (I may have accidentally doubled the bourbon)\n
      \n
      In a separate bowl, combine flours, baking soda, pumpkin pie spice, and salt.\n
      \n
      Slowly add dry ingredients into the wet ingredients while mixer is on medium-low speed. Mix just until combined, but avoid over-mixing. Batter should be slightly thick.\n
      \n
      Pour batter into prepared pan and bake for 40-50 minutes, or until toothpick comes out clean.\n
      \n
      Allow to cool, then slice and enjoy!\n
      \n
      NOTES\n
      \n
      For 1/12 of recipe: 127 calories, 1 g saturated fat, 23 g carbohydrate, 2 g fiber, 10 g sugar, 3 g protein\n
      \n
      ![](https://lemmy.world/pictrs/image/3acaf747-725c-4d39-930a-a04ffcfc40e4.jpeg)\n
      \n
      Black Currant Banana Bread:\n
      \n
      INGREDIENTS  \n
      3 ripe bananas  \n
      60g melted butter (1/4 cup or 1/2 a stick)  \n
      150g sugar (2/3 cup)  \n
      200g unbleached flour (1 1/4 cups)  \n
      1/4 teaspoon salt  \n
      1 egg, beaten  \n
      1 teaspoon baking soda  \n
      150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)\n
      \n
      Instructions:\n
      \n
      If you buy bananas that are not quite ripe enough, place them in a paper bag on your kitchen counter for a week. Bananas release a gas called ethylene which aids in ripening. Contain that gas, and they will ripen faster.\n
      \n
      Preheat oven to 350°F (180°C)\n
      \n
      Mash the bananas in a bowl\n
      \n
      Add the egg and butter\n
      \n
      Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl\n
      \n
      Mix well with a wooden spoon\n
      \n
      Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.\n
      \n
      Slice and serve.
      """
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  +body: "Nice! love fruit breads. Definitely going to be trying the banana and pumpkin breads soon. Thank you!"
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      +title: "cooking"
      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +slug: "Recipes-Bread-recipes-for-Thanksgiving"
    +title: "[Recipes] Bread recipes for Thanksgiving:"
    +url: null
    +body: """
      We’re going to be in Seattle for Thanksgiving and our son and his wife are headed to Singapore, so we’re doing up an early Thanksgiving tomorrow!\n
      \n
      For me, it’s less about turkey and more about carb-loading. :) So we’re starting with three loaves of bread:\n
      \n
      ![](https://lemmy.world/pictrs/image/ea38d861-ebc4-4af6-bbc9-ca36b1b8587e.jpeg)\n
      \n
      Irish Soda Bread with Black Currants and Cranberries:\n
      \n
      Ingredients  \n
      4 cups [480g+, see note!] flour  \n
      1 tsp baking soda  \n
      1 tsp salt  \n
      1 cup [150g] dried currants (see note)  \n
      1 3/4 Cup [14ounces / 415ml] buttermilk  \n
      1-2 pats of butter (optional)\n
      \n
      Instructions\n
      \n
      Soak dried fruit in cold water for 30 minutes and drain. Failing to do this will allow them to soak the moisture from the dough leaving it tough and chewy.\n
      \n
      Sift dry ingredients into a large bowl.\n
      \n
      Add dried currants and mix with a wooden spoon.\n
      \n
      Add the buttermilk and mix with a wooden spoon until it forms a sticky dough. If the dough is overly sticky, add a little more flour.\n
      \n
      Knead dough a few times in the mixing bowl or on a floured surface until it forms a round loaf. It will start out sticky and crumbly but after you knead it a few times, the dough will come together.\n
      \n
      Shape dough into a round and place in a Dutch oven with a lid.\n
      \n
      Cut two criss-cross slices into the top of the bread with a knife (see photo above). Brush the leftover buttermilk over the top of the bread.\n
      \n
      Bake covered for 30 minutes at 425F/215C and then about 15 minutes uncovered. The bread is done when golden brown and the internal temp is 180F/82C.\n
      \n
      Let bread cool on a wire rack. Place a couple pats of butter over the bread and let them melt as the bread cools.\n
      \n
      Notes\n
      \n
      If you weigh ingredients start with 480g of flour and add more as needed. If you use buttermilk, you should be fine with 480g of flour and 415ml of buttermilk. A few more sprinkles of flour might be needed as you knead it. If you use milk + vinegar instead of buttermilk, start with half of the milk and add more as needed.\n
      \n
      If you use a buttermilk alternative, I’ve found that real buttermilk works the best in this recipe and with the amount of flour indicated. If you use a buttermilk alternative (e.g. milk + vinegar), you’ll likely need less of it. Start with half of what’s listed in the recipe and add more a little at a time. If you add too much milk and the dough is too sticky, add a little more flour.\n
      \n
      Buttermilk alternative, mix 1 tablespoon of lemon juice or distilled white vinegar with 1 3/4 cup fresh 2% milk and let it sit for about 15 minutes. Or thin yogurt or sour cream with some milk until you have 1 3/4 cup.\n
      \n
      In place of dried currants you can use raisins, dried cranberries, etc. Or make it plain. I used 1/2 currants, 1/2 cranberries.\n
      \n
      ![](https://lemmy.world/pictrs/image/51e35597-e45b-453d-9705-b071c1ce1e54.jpeg)\n
      \n
      Bourbon Spiked Pumpkin Bread\n
      \n
      INGREDIENTS  \n
      1 cup pumpkin puree  \n
      150 grams brown sugar (about ¾ cup)  \n
      ¼ cup plain Greek yogurt  \n
      2 tablespoons melted butter, unsalted  \n
      1 generous tablespoon bourbon  \n
      1 tsp vanilla extract  \n
      1 egg  \n
      94 grams all-purpose flour (about ¾ cup)  \n
      94 grams while whole-wheat flour (about ¾ cup)  \n
      1 tsp baking soda  \n
      2 tsp pumpkin pie spice  \n
      Pinch salt\n
      \n
      INSTRUCTIONS\n
      \n
      Preheat oven to 350F and coat loaf pan with baking spray.\n
      \n
      Place pumpkin puree, brown sugar, and melted butter in mixer and mix on high until well combined. Add in Greek yogurt, bourbon, vanilla extract, and egg. Mix until combined.\n
      \n
      (I may have accidentally doubled the bourbon)\n
      \n
      In a separate bowl, combine flours, baking soda, pumpkin pie spice, and salt.\n
      \n
      Slowly add dry ingredients into the wet ingredients while mixer is on medium-low speed. Mix just until combined, but avoid over-mixing. Batter should be slightly thick.\n
      \n
      Pour batter into prepared pan and bake for 40-50 minutes, or until toothpick comes out clean.\n
      \n
      Allow to cool, then slice and enjoy!\n
      \n
      NOTES\n
      \n
      For 1/12 of recipe: 127 calories, 1 g saturated fat, 23 g carbohydrate, 2 g fiber, 10 g sugar, 3 g protein\n
      \n
      ![](https://lemmy.world/pictrs/image/3acaf747-725c-4d39-930a-a04ffcfc40e4.jpeg)\n
      \n
      Black Currant Banana Bread:\n
      \n
      INGREDIENTS  \n
      3 ripe bananas  \n
      60g melted butter (1/4 cup or 1/2 a stick)  \n
      150g sugar (2/3 cup)  \n
      200g unbleached flour (1 1/4 cups)  \n
      1/4 teaspoon salt  \n
      1 egg, beaten  \n
      1 teaspoon baking soda  \n
      150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)\n
      \n
      Instructions:\n
      \n
      If you buy bananas that are not quite ripe enough, place them in a paper bag on your kitchen counter for a week. Bananas release a gas called ethylene which aids in ripening. Contain that gas, and they will ripen faster.\n
      \n
      Preheat oven to 350°F (180°C)\n
      \n
      Mash the bananas in a bowl\n
      \n
      Add the egg and butter\n
      \n
      Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl\n
      \n
      Mix well with a wooden spoon\n
      \n
      Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.\n
      \n
      Slice and serve.
      """
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    -bodyTs: "'-2':90 '-50':668 '/pictrs/image/3acaf747-725c-4d39-930a-a04ffcfc40e4.jpeg)':708 '/pictrs/image/51e35597-e45b-453d-9705-b071c1ce1e54.jpeg)':505 '/pictrs/image/ea38d861-ebc4-4af6-bbc9-ca36b1b8587e.jpeg)':53 '1':69,73,76,83,89,442,452,478,511,530,534,538,557,690,733,739,742,756 '1/12':685 '1/2':499,501,723,757 '1/4':720,734,736 '10':700 '127':688 '14ounces':86 '15':260,464 '150':515 '150g':78,726,746 '180':806 '180f/82c':275 '2':456,525,561,697 '2/3':728 '200g':730 '23':694 '3':703,714 '3/4':84,453,479 '30':103,253 '350':804 '350f':572 '4':63 '40':667 '415ml':87,328 '425f/215c':256 '480g':65,307,324 '55':859 '60':861 '60g':717 '94':540,548 'accident':612 'add':133,142,163,311,359,415,424,434,597,630,814 'aid':790 'all-purpos':542 'allow':112,676 'altern':368,393,440 'amount':384 'avoid':650 'bag':775 'bake':71,250,559,578,622,665,744,843 'banana':711,716,763,783,810 'batter':654,660 'beaten':741 'best':377 'black':58,709 'blackcurr':751 'bourbon':506,533,601,615 'bowl':132,176,619,813,836 'bread':50,56,233,249,264,277,291,298,509,712,855 'brown':269,517,583 'brush':240 'butter':93,288,528,587,719,818,846 'buttermilk':88,144,243,318,330,351,367,374,392,439 'buy':762 'c':807 'call':787 'calori':689 'carb':40 'carb-load':39 'carbohydr':696 'chewi':125 'clean':675,858 'coat':574 'cold':100 'combin':596,608,620,648 'come':206,673,856 'contain':793 'cool':278,299,678 'counter':779 'coupl':285 'cover':251 'cranberri':61,491,502 'cream':471 'criss':225 'criss-cross':224 'cross':226 'crumbl':194 'cup':64,77,85,454,480,512,520,521,547,556,721,729,735,758 'currant':59,80,135,485,500,710 'cut':222 'defreez':753 'distil':448 'done':266 'doubl':613 'dough':120,156,159,169,204,209,430 'drain':106 'dri':79,97,127,134,484,490,631,822 'dutch':217 'e.g':394 'earli':26 'egg':539,605,740,816 'enjoy':682 'enough':769 'etc':492 'ethylen':788 'extract':537,603 'f':805 'fail':107 'faster':800 'fat':693 'fiber':699 'fine':322,827 'flour':68,167,180,309,326,336,386,438,545,554,621,732 'form':153,184 'found':371 'fresh':455,748 'frozen':750 'fruit':98 'g':691,695,698,701,704 'gas':786,795 'generous':531 'go':3 'golden':268 'gram':516,541,549 'greek':523,599 'half':354,406 'head':17 'high':593 'indic':387 'ingredi':62,128,304,510,632,636,713,823 'instead':349 'instruct':95,568,759 'intern':272 'irish':54 'juic':446 'kitchen':778 'knead':168,198,342 'knife':236 'larg':131 'leav':121 'leftov':242 'lemmy.world':52,504,707 'lemmy.world/pictrs/image/3acaf747-725c-4d39-930a-a04ffcfc40e4.jpeg)':706 'lemmy.world/pictrs/image/51e35597-e45b-453d-9705-b071c1ce1e54.jpeg)':503 'lemmy.world/pictrs/image/ea38d861-ebc4-4af6-bbc9-ca36b1b8587e.jpeg)':51 'lemon':445 'less':33,401 'let':276,293,459 'lid':221 'like':399 'list':410 'littl':165,418,436 'll':398 'load':41 'loaf':187,575,847 'loav':48 'low':643 'make':494 'mash':808 'may':610 'medium':642 'medium-low':641 'melt':295,527,586,718 'mesh':828 'might':337 'milk':347,357,395,427,457,474 'minut':104,254,261,465,669,862 'mix':137,146,175,441,591,606,645,653,837 'mixer':589,638 'moistur':117 'much':426 'need':314,339,362,400 'note':67,82,300,683 'option':94 'oven':218,570,802 'over':161 'over-mix':651 'pan':576,663,848 'paper':774 'pat':91,286 'photo':238 'pie':564,625 'pinch':566 'place':214,283,482,580,770 'plain':496,522 'pour':659 'preheat':569,801 'prepar':662 'protein':705 'pumpkin':508,513,563,581,624 'pure':514,582 'purpos':544 'put':819 'quit':767 'rack':282 'raisin':489 're':2,22,44 'real':373 'recip':380,413,687 'releas':784 'ripe':715,768 'ripen':792,799 'round':186,212 'salt':75,567,628,738 'satur':692 'seattl':7 'see':66,81,237 'separ':618 'serv':865 'shape':208 'siev':829 'sift':126,833 'sifter':831 'singapor':19 'sit':461 'slice':227,680,863 'slight':657 'slowli':629 'soak':96,115 'soda':55,72,560,623,745 'son':12 'sour':470 'speed':644 'spice':565,626 'spike':507 'spoon':141,150,842 'spray':579 'sprinkl':334 'start':45,190,305,352,404 'stick':725 'sticki':155,162,192,433 'stuck':852 'sugar':518,584,702,727 'surfac':181 'tablespoon':443,526,532 'teaspoon':737,743 'temp':273 'thanksgiv':9,27 'thick':658 'thin':467 'three':47 'time':172,202,421 'togeth':207,824 'tomorrow':28 'toothpick':672,851 'top':230,246 'tough':123 'tsp':70,74,535,558,562 'turkey':35 'two':223 'unbleach':731 'uncov':262 'unsalt':529 'use':317,346,365,390,488,498,755 'vanilla':536,602 've':370 'vinegar':348,396,450 'water':101 'week':782 'weigh':303 'well':595,838 'wet':635 'wheat':553 'white':449 'whole':552 'whole-wheat':551 'wife':15 'wire':281 'without':752 'wooden':140,149,841 'work':375 'yogurt':468,524,600"
    +cross: false
    +upVotes: 0
    +downVotes: 0
    +ranking: 1699751880
    +visibility: "visible             "
    +apId: "https://lemmy.world/post/8095416"
    +editedAt: DateTimeImmutable @1699785939 {#1850
      date: 2023-11-12 11:45:39.0 +01:00
    }
    +createdAt: DateTimeImmutable @1699679880 {#2420
      date: 2023-11-11 06:18:00.0 +01:00
    }
  }
  +magazine: App\Entity\Magazine {#266}
  +image: null
  +parent: null
  +root: null
  +body: "Nice! love fruit breads. Definitely going to be trying the banana and pumpkin breads soon. Thank you!"
  +lang: "en"
  +isAdult: false
  +favouriteCount: 1
  +score: 0
  +lastActive: DateTime @1699737776 {#4337
    date: 2023-11-11 22:22:56.0 +01:00
  }
  +ip: null
  +tags: null
  +mentions: [
    "@jordanlund@lemmy.world"
  ]
  +children: Doctrine\ORM\PersistentCollection {#4329 …}
  +nested: Doctrine\ORM\PersistentCollection {#4327 …}
  +votes: Doctrine\ORM\PersistentCollection {#4325 …}
  +reports: Doctrine\ORM\PersistentCollection {#4322 …}
  +favourites: Doctrine\ORM\PersistentCollection {#4318 …}
  +notifications: Doctrine\ORM\PersistentCollection {#4316 …}
  -id: 113094
  -bodyTs: "'banana':11 'bread':4,14 'definit':5 'fruit':3 'go':6 'love':2 'nice':1 'pumpkin':13 'soon':15 'thank':16 'tri':9"
  +ranking: 0
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  +downVotes: 0
  +visibility: "visible             "
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    date: 2023-11-11 22:22:56.0 +01:00
  }
}
"App\Security\Voter\UserVoter"
App\Entity\Magazine {#266
  +icon: Proxies\__CG__\App\Entity\Image {#247 …}
  +name: "cooking@lemmy.world"
  +title: "cooking"
  +description: """
    ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
    \n
    Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
    ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
    \n
    Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
    \n
    ---\n
    \n
    **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
    \n
    We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
    \n
    ### TAGS:\n
    \n
    - [QUESTION] - For questions about cooking.\n
    - [RECIPE} - Share a recipe of your own, or link one.\n
    - [MEME] - Food related meme or funny post.\n
    - [DISCUSSION] - For general culinary discussion.\n
    - [TIP] - Helpful cooking tips.\n
    \n
    ### FORMAT:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
    </span>\n
    ```\n
    \n
    ---\n
    \n
    ### Other Cooking Communities:\n
    \n
    [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
    \n
    [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
    \n
    [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
    \n
    [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
    \n
    ---\n
    \n
    While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
    \n
    1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
    2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
    3. Spam, self promotion, trolling, and bots are not allowed\n
    4. Shitposts and memes are allowed until they prove to be a problem.\n
    \n
    Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
    """
  +rules: null
  +subscriptionsCount: 1
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  +entryCommentCount: 954
  +postCount: 0
  +postCommentCount: 0
  +isAdult: false
  +customCss: null
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    date: 2024-10-21 11:42:27.0 +02:00
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  +markedForDeletionAt: null
  +tags: null
  +moderators: Doctrine\ORM\PersistentCollection {#238 …}
  +ownershipRequests: Doctrine\ORM\PersistentCollection {#234 …}
  +moderatorRequests: Doctrine\ORM\PersistentCollection {#223 …}
  +entries: Doctrine\ORM\PersistentCollection {#181 …}
  +posts: Doctrine\ORM\PersistentCollection {#139 …}
  +subscriptions: Doctrine\ORM\PersistentCollection {#201 …}
  +bans: Doctrine\ORM\PersistentCollection {#118 …}
  +reports: Doctrine\ORM\PersistentCollection {#104 …}
  +badges: Doctrine\ORM\PersistentCollection {#82 …}
  +logs: Doctrine\ORM\PersistentCollection {#72 …}
  +awards: Doctrine\ORM\PersistentCollection {#61 …}
  +categories: Doctrine\ORM\PersistentCollection {#1820 …}
  -id: 58
  +apId: "cooking@lemmy.world"
  +apProfileId: "https://lemmy.world/c/cooking"
  +apPublicUrl: "https://lemmy.world/c/cooking"
  +apFollowersUrl: "https://lemmy.world/c/cooking/followers"
  +apInboxUrl: "https://lemmy.world/inbox"
  +apDomain: "lemmy.world"
  +apPreferredUsername: "cooking"
  +apDiscoverable: true
  +apManuallyApprovesFollowers: null
  +privateKey: null
  +publicKey: null
  +apFetchedAt: DateTime @1729088003 {#270
    date: 2024-10-16 16:13:23.0 +02:00
  }
  +apDeletedAt: null
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  +visibility: "visible             "
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    date: 2023-10-16 16:15:26.0 +02:00
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}
"App\Security\Voter\UserVoter"

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