Wednesday, April 1, 2009
Pioneers Didn't Use Cooking Spray
In my ongoing effort to be more like the pioneers - self-reliant, natural, dedicated to real food... - I have stopped buying many things that I used to buy such as box mixes, salad dressing, ketchup, etc. Included in this is cooking spray. It just doesn't seem right that there is this stuff that has magical properties such as no calories and the ability to keep things from sticking. I have tried everything. Oil works fine for cookies but not bread. Butter also does not work on bread. Why in the devil is my beautiful, delicious bread sticking to my pans? What is with that? I am so irritated. So, if anyone has any ideas please send them my way. I am just flabbergasted. Flabbergasted.
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1 comment:
Have you tried buttering the bread pans and then pouring flour in and swishing it around so all the butter is coated, then dumping the excess flour (to use again later, of course...) This is how I keep all my cakes and quick breads from sticking, I have never tried it with yeast bread though!
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