Club Breadmakers

[corneyAmber]

jtoh:

I used the mozarella in the same brand for my failed loaf. You'll see that the mozarella is a lot thicker in shreds than parmesan. Parmesan is also a harder cheese compared to mozarella. I suspect that's why my loaf failed. Too big and the cheese too soft.

Alamak jtoh...so my mistaken \"cheesename\" has indirectly \"sabo-ed\" your loaf. So sorry.....so sorry....so sorry....

[corneyAmber]

jtoh:

twinklejoy:

Your description of your fridge is scary.

yah lor..scary but funny! :laugh:

Sorry for writing a funny horror story of my fridge...but it was too strange...We could not find out where the liquid was flowing from....

[jtoh]

twinklejoy:

so the culprit is the cheese...must use Parmesan cheese.
I will try baking it with this kind of cheese.
Thanks for the advises! :thankyou:

Or you can use cheddar, which is a hard cheese too. Parmesan has a sharper taste and kids generally prefer cheddar.

[jtoh]

ksi:

jtoh:

I used the mozarella in the same brand for my failed loaf. You'll see that the mozarella is a lot thicker in shreds than parmesan. Parmesan is also a harder cheese compared to mozarella. I suspect that's why my loaf failed. Too big and the cheese too soft.

Alamak jtoh...so my mistaken \"cheesename\" has indirectly \"sabo-ed\" your loaf. So sorry.....so sorry....so sorry....

That's fine, ksi. I had both parmesan and mozarella in my fridge and would eventually have tried making the loaf with both. It's a good experiment so we all know which cheese not to make it with. That's what's good about this forum - we learn from each other's mistakes.

[twinklejoy]

jtoh:

twinklejoy:

so the culprit is the cheese...must use Parmesan cheese.
I will try baking it with this kind of cheese.
Thanks for the advises! :thankyou:

Or you can use cheddar, which is a hard cheese too. Parmesan has a sharper taste and kids generally prefer cheddar.

ok, I will try cheddar 1st and hope my son will like the taste.
Gam xia!

[jtoh]

twinklejoy:

jtoh:

[quote=\"twinklejoy\"]

so the culprit is the cheese...must use Parmesan cheese.
I will try baking it with this kind of cheese.
Thanks for the advises! :thankyou:

Or you can use cheddar, which is a hard cheese too. Parmesan has a sharper taste and kids generally prefer cheddar.

ok, I will try cheddar 1st and hope my son will like the taste.
Gam xia![/quote]Post pix when you're done. And make sure you cut the cheese really small if not it'll be like my failed loaf.

[twinklejoy]

jtoh:

twinklejoy:

[quote=\"jtoh\"]
Or you can use cheddar, which is a hard cheese too. Parmesan has a sharper taste and kids generally prefer cheddar.

ok, I will try cheddar 1st and hope my son will like the taste.
Gam xia!

Post pix when you're done. And make sure you cut the cheese really small if not it'll be like my failed loaf. :D[/quote]sure sure! Thanks.
er...er....how small is small..size like a rice can bo? :xedfingers:

[corneyAmber]

jtoh:

That's fine, ksi. I had both parmesan and mozarella in my fridge and would eventually have tried making the loaf with both. It's a good experiment so we all know which cheese not to make it with. That's what's good about this forum - we learn from each other's mistakes.

Seems that we all store alot of cheese at home.... I have it in all forms.. I must have pulled out the wrong one.

[jtoh]

twinklejoy, I think size of small grain of rice or smaller should be fine. Mind you, I haven’t tried it myself. I only know my big shreds of mozarella failed miserably while ksi’s parmesan cheese succeeded. And the parmesan were grated quite finely. So the smaller the better.

[twinklejoy]

jtoh:

twinklejoy, I think size of small grain of rice or smaller should be fine. Mind you, I haven't tried it myself. I only know my big shreds of mozarella failed miserably while ksi's parmesan cheese succeeded. And the parmesan were grated quite finely. So the smaller the better.

Okie dokie :boogie: