text:
Goat Management
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5 Foot Double Panel$130.00An inexpensive way to make pens -- anywhere. These panels make wonderful temporary pens for kidding, isolating, or sorting goats or sheep. They work great for splitting existing pens, too. Panels come in a set of two 5' panels connected with a loop. Learn More
Poly Hay Feeders$59.95Lightweight and sturdy, our poly hay feeder attaches to fence rails, panels, or walls. Fill hay from the top; goats pull hay through the openings on the front. Learn More
Barn Cam for Metal and Stone Barns$449.00Always running back and forth to the barn to check your goats? Now you can monitor your goats' activity from the comfort of your home with our Barn Cams! These systems have the latest wireless technology. Installation is simple and convenient. These barn cams are for metal and stone barns. Learn More
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text:
Live Life
Mastering Relapse Prevention
Learning from your lapses can prevent you from relapsing. Forgive yourself and plan your strategy, so you can prevent it from happening again in the future.
Ways to Reinforce Your New Healthier Lifestyle
As your weight begins to level off, the external reinforcements are less frequent. When that happens, look inside.
It's Okay to Splurge Every Now and Then
There's no need to eliminate treats completely. Go ahead, enjoy a splurge. Use portion control and increase your physical activity to have your "cake" and eat it too.
Build a Better "Why" for Maintenance
Don't be tempted to let go of your healthy habits. Revisit your reasons for weight loss to stay motivated for maintenance.
Beating the Challenges of Maintaining Your Weight Loss
Use the strategies that worked for weight loss to help you maintain your lost weight. Staying aware of your choices and behaviors is key to catching yourself falling back into old habits.
Overcome Mixed Emotions With a Positive Attitude
A positive attitude can help you overcome mixed emotions about reaching your weight loss goals.
Celebrate Your Wins!
It is important to celebrate your weight loss efforts. By acknowledging your "wins", you are building a healthy attitude towards change, learning to think optimistically, and fueling your motivation to stay the course.
Self-monitor to Maintain Your Weight Loss
Self-monitoring is a valuable tool to help you achieve weight loss maintenance success. Use it to help you get back on track or to prevent your weight from creeping up.
Cooking 101
By mastering a few cooking techniques you can cook healthy at home and stay on track for good.
Refresh Your Program with a Meal on Your Own
Build your own meal into your weight loss meal plan to liven up your week.

subset: commoncrawl


text:
Buttermilk Cluster
These rolls make a beautiful compliment to anyone's Thanksgiving table. If timed properly, these can be baked right when the turkey is about to come out of the oven to provide a wonderful accent to the meal.
This recipe is inspired by the Buttermilk Cluster recipe in Country Breads of the World. I made a few minor modifications, such as including a little bit of honey, but in general it is the same thing.
Buttermilk Cluster
Makes 12 to 18 rolls, depending on size
6 to 6 1/2 cups (750 grams) bread or all-purpose unbleached flour
1/2 tablespoon salt
1 envelope (2 1/2 teaspoons) active dry or instant yeast, or 1 15 gram cake fresh yeast
1 tablespoon warm water
1 3/4 to 2 cups buttermilk
1 tablespoon honey
1 egg beaten with 1 teaspoon water
1-2 tablespoons seeds (poppy, sesame) or grains (cracked wheat, rolled oats)
Combine the flour and salt in a large bowl. Combine the warm water and yeast in a small cup and allow to proof for 10 minutes.
Pour the yeast, buttermilk, and honey into the flour mixture and mix well. If the dough is so dry that some of the flour won't stick, add a bit more buttermilk or water. If the dough is too sticky to knead, more like a batter, add more flour by the tablespoon until the correct consistency is achieved.
Knead by machine or hand for approximately 10 minutes. Return the dough to the bowl, cover the bowl with plastic wrap or a damp cloth, and set aside to rise until the dough has doubled in size, approximately 90 minutes.
Divide the dough into 12 to 18 pieces. If you are a stickler you can scale them so that they are even, but I just cut them roughly the same size. Shape each piece into a neat ball and place in a round dish or spring-form pan close together.
When all of the rolls are in the pan, cover again with plastic or a damp towel and set aside to rise again for 45 minutes to an hour. Meanwhile, preheat the oven to 425.
Uncover the rolls and brush gently with the egg wash. Sprinkle on the grain topping, if you like. I used cracked wheat.
Bake for approximately 30 minutes, until the rolls are firm and spring back when tapped.
Unmold the rolls from the pan and serve warm.
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Made it twice: once for practice before thanksgiving, and then doubled it for thanksgiving! EVERYONE LOVED it! Beautiful and tasty!
Your pictures are great ,
Here :
Thank you for this great Recipe ! :-)
looks great
Remarkably similar to a traditional Ukranian sweet bread called stuffed with sweetened cottage cheese called boluchkie though it is not made with buttermilk but cream.
Oooh, I love those (thought I don't think you're thinking of boolochki as they're typically not stuffed, at least not where I'm from). Do you have a recipe handy?
Nice Recipe indeed! I too made a few modifications. I used the dried buttermilk powder. I didn't have honey so I used Maple syrup.
They rose beautifully, have a delicious spongy texture and incredible taste.
I for sure will include this recipe in my repitoir!
this is a great recipe I make two small tins of 8 inch diameter
You have an ever growing fan club by all who eat them
Floydm--I baked this last weekend and it was fabulous. I topped the rolls with stell-cut Irish oats, and my family went nuts for them. I'm making them again today to have with soup for dinner tonight--thanks for the recipe and the great photos!
I'm going to try this also. I'm new to baking bread, and this will be my first venture. The photos and directions are perfect for someone like myself. I'm going to make them tomorrow.
Floydm --Rolls were very good with incredible flavor but something happened to my top crust which turned out too tough and chewy and shiny-er then your great pictures. My breads seem to brown way too quickly and I have to tent it with foil early in the baking process but never before with the same glaze has it been tough or hard to chew. Assuming my ovens temp is accurate is their other varibles that could be causing it? Such as baking in a darker colored pan, excessive glazing, baking on different rack in oven? In the "lesson" sections you mentioned time and temp are easiest to change...If you have any suggestions I would greatly appreciate it.Thanks,
Looks absolutely fabulous! I tend to go with whole wheat, multi grain breads unless we have company, but this looks so great that I was thinking of making it today, then I checked the fridge and I don't have any buttermilk, though I have sour cream and yogurt. Can these be a substitute, or should I just go ahead and buy the buttermilk?
I made these by using 2 cups of half-and-half and they came out well. I'm sure the buttermilk would have given them a deeper flavor, though. Now I'm starting to wonder....can I substitute 1 cup of sourdough starter for 1 cup of flour? I'll be making these again f'sure!
Wow!!!! All the pics are wonderful!!! I'm gonna have to try this recipe. YUMM-O!!!
These were the first recipe that I tried from this site in time for Canadian thanksgiving in October.
Mine were very appreciated by the guests and looked wonderful. I also used buttermilk powder, which was a gift from someone coming to mexico from the states.
Thank you Floyd for the great recipe.
I'm new to this site but so far I like it. I was searching for some new ideas last night and came upon these rolls so I'm trying them right now. So far they look good, I'll let you know in a little while.
I'm cooking for just three now, so I made a two clusters, each in a 9" cake pan. Had one for dinner and froze the other for another meal. Good, hearty rolls. Thanks for the recipe.
I tried this yesterday and I don't know if my house was too cold for it to rise properly or I over kneaded. The outside looked picture perfect while the inside was still dough. Any suggestions? I did turn the oven as low as it would go and set the dough on top to rise today. I am bound and determined to do this! Thanks.
Thanks Floydm for posting the recipe and pictures that helped me, a newbie, to bake the wonderful rolls for a pre-Thanksgiving potluck at work and another batch for Thanksgiving dinner. If our visiting guests from Chicago had not seen me the mixing the dough and putting them in the oven to bake, they would not have believed that I had made them with my own hands! By the way, I had some leftover dough from both batches that I froze. Today I defrosted them to room temp, combined the 2 knobs, shaped and placed them in a 1lb bread pan to proof for about an hour. I misted with some water, sprinkled some oats on top and baked the loaf. It made some great sandwich bread.
Regards, wms
I tried this recipe word for word and 1-3/4 cups of buttermilk was not enough moisture for mine by far. I ended up with like two cups extra of flour sitting in the bowl with dry dough bits all around it. It was a mess and wouldnt stick together at all. I'm guessing you didnt mean to have the recipe taken literally but as a feel and judge thing.
It was so dry and tough. So I did what you said, I kept adding tablespoon by tablespoon of buttermilk to make it stick together. Eventually I got all of the flour to stick together...I believe I ended my count in like 14 xtra tablespoons of buttermilk. Yowser. I also had to knead the dough a lot to throroughly mix the moisture into the dough to soften it.
The results I got was a heavy bread that still peeled. Strong flour flavor.
I swear I'll get this baking thing down someday...
This recipe comes from Oregon, a humid place. You are in Vegas, a dry place. Compensation has to be made for the extreme lack of humidity in places like Vegas.
My experience was the same - not enough moisture by far. And I'm in damp snowy Maryland. I ended up with 2 1/4 cups of buttermilk. Ultimately they came out fine and tasted good, but the proportions didn't quite work for me. There may be variations in buttermilk, too.
I know, I'm replying to a comment 6yrs later. Either way, I had made mine with buttermilk substitute so I ended up making just about the amount needed. Mine was mixed and kneaded by a breadmachine and I had to add 7tbsp of water to make things stick.
I tried this recipe yesterday in dry Phoenix, Arizona. I had to add quite a bit of buttermilk, but the final result was awesome. I used rolled oats for the topping and King Arthur AP flour.
How do you prepare the baking pan for this recipe, do you have to greased the pan? Thanks a lot.
Started dough at 2pm and by 5pm, I've already chomped 2 pieces of this awesome cluster. Made 1/2 the recipe (yielded 10 pieces)as we're a family of 3. It was most satisfying in taste and look. Will definitely make again with other toppings. I've sprinkled with granulated sugar as I'm having cravings for something sweet. Unfortunately, I'm not good at photography and I cannot show off what I've made. Thanks for the great recipe.
How many loaves would it make?
Butter bread: I love this butter bread. I think this is good for appetizer for almost everything. The crust is so delicious! This is the second bread I bake and it turned out perfect!
only your second bread? clearly you're a natural!
take a bite!
Hi all,
I am so glad I found this website and am learning a lot about baking. Just started baking recently and tried this recipe. This is my third time baking bread (the first recipe I tried was of simple white bread which came out good, the second was the walnut cinnamon bread which also came out good).
Well this recipe gave me a bit of trouble. Reading the instructions, it seemed pretty easy. I decided to do a half recipe. With the ingredients as listed, my dough was super dry so I added a few tbsp of buttermilk along with a last tbsp of water (about 5 in total) and was able to knead it. The dough was pretty tough (not as easy to knead compared to other doughs I have kneaded, but I don't have much experience).
After the two rises, I baked it. It came out looking really good (nicely browned), but I did not get as much rise (compared to previous posters' pics), mine did not puff up. It stayed about the same size as when the dough was not cooked.
When I tasted them, the taste was good, but very dense, not light and fluffy.
Since I am still pretty new to this, can someone please be kind enough to help me troubleshoot. Where did I go wrong?
Could it be that my buttermilk wasn't at room temperature. I took it out of fridge a bit, it wasn't cold, but wasn't room temperature either.
Could I have over kneaded or not added enough liquid to the dough.
Thanks for any advice I could get.
I am new here and have tried the James Beard Sour Cream Bread, which was fabulous! As far as this bread goes, well, it was kind of a disaster!
To make a long story short, the dough was just way too heavy, dense and tough - it actually caused my KitchenAide Mixer to overheat and stop working! I ended up having to add quite a bit of extra Buttermilk in order to get the dough to form some sort of cohesive mass - it initially started as a shaggy, dry dough that could not stick together - finished the knead by hand (not an easy job), and popped the bread into the oven.
The end result pretty much looked like all the other pictures on here, but I was disappointed with the taste, which I found to be very blah.
To sum up, I guess that I would say that I will not be attempting this recipe again.
You win some - you lose some!
I was reading through the thread and see that many have added more moisture to this recipe. Some with water, others with more buttermilk. Maybe someone can recalculate the moisture of this recipe. (The thickness of the buttermilk would make a difference, maybe this should be noted in the original recipe post.)
Mini O
Hi, I also made the same bread today, actually made it 2 times, just to see what I'm doing wrong.Anyway, this breads dough is very stiff, not normal for the dough, the texture when it's baked is very hard, also not enough sugar and the salt for the ammount of flour.As well I'd put some cardamon and raisins, and anise, just to make it smell and taste better. I'm not so impressed with this one. Maybe I did something wrong. But I grew up with the same bread but with more flavour and fluffy texture.
I made this today. It came out really good. Only my fourth try working with dough, two of the other times were making pizza dough.
Anyway, my dough was initially too dry, I added about 3 addtional ounces of water to be able to work the dough properly.
I was really happy with the bread, I topped it with sesame seads. I think it could have baked maybe 5 minutes or so more, the crust was perfect, but had a slightly yeasty/doughy tasting crumb. Although the texture seemed perfect. Maybe I'm not used to eating such fresh bread.
But after it fully cooled, that yeasty taste went away. Am I correct in thinking it should have baked a little more? I should have stuck a thermometer in it, oh well, next time. This bread was pretty easy to make.
Hi all-
I'd just your thoughts on an overnight retard of the buttermilk cluster. I was thinking maybe I could put the rolls in the fridge after the first rise and when it's formed. I'd like to be able to pull it out the next morning, let it warm up and rise and then bake. Do you think this would work?
TIA for your ideas...
Trish in Omaha
In the front seat of my Jeep (hee hee). We ran out of refrigerator room so we stored a few things in the Jeep (covered with plastic and then a beach towel, of course). It got down to about 17 degrees here last night so our cold garage makes a perfect second refrigerator when necessary. I just retrieved them. They rose nicely during the night. I'll warm them and bake them while the ham rests. (Yep, we're having ham - not too many turkey lovers around this family...). I'll let you know how they turn out.
Just wanted to report back on my experiment in the overnight retarding of the buttermilk clusters. Given the fact that they sat in a very warm kitchen for about two hours longer than they should have before being baked and the fact that dinner was running late and we really didn't let them rest properly before serving - they were pretty darn good. Top and bottom crusts were a little chewy but the crumb was quite good (except in the middle which was slighly underdone.) Even with all that - every single one was eaten or taken home by family with other leftovers. I will try this again when my timing is better - but I think these rolls can be easily overnighted in a cool place and still be great the next day.
Mmm, I think I'll make these this weekend. I was also going to whip up (literally) some homemade butter. Do you think the type of buttermilk matters for this recipe? Fresh buttermilk is lot thinner than the cultured stuff you find in the dairy case. Thanks!
Stumbled upon the site while looking for help with a kneading bowl. Astounded by the assistance I've received and totally fascinated by everything! Haven't totally figured out how to move around, but I'll get there.
Spotted this recipe while exploring. Really, it was the pictures that made me drool - and just had to have some. Reminded me of Mom's. They weren't great but good enough to enjoy and strive for better the next time. Here are some questions:
- These had great texture but were tough. Any basic reasons why bread gets tough?
- Is there a purpose for the glaze aside from keeping the toppings in place? I wiped the tops with soft butter when they came out of the oven, just like Mom used to do.
- Many of the recipes I've viewed use 425 temps. Had to come down to 350 (my norm) half way through the baking as the tops were on their way to deep brown. Why such high temps?
- What is the purpose of water in a pan in the oven? Know it wasn't mentioned in this recipe but for some reason, I remembered it and placed it in there. Did that contribute to the toughness?
- These rose to over 3 inches - beautiful, but way too much for use as a sandwich bun (hamburger or something). Any way to get 1 1/2 (approx) inch height or isn't this an appropriate recipe for such?
- Finally, how do I add pictures to my comments?
Any help will be appreciated. By the way, I keep dry buttermilk on hand, so that was used. These were kneaded by hand and baked in a 9x13 cake pan. I also made fresh fig jam yesterday, so guess what my dessert consisted of? (I've got a wicked grin on my face right now.) Finding y'all is not going to be good for my waistline!
Been planning to try baking these rolls for a while but couldn't find any fresh buttermilk (which I understand is liquid). Can I use powdered buttermilk instead, and if so, how much? Thanks!
catalina in manila
lovely pictures!
I'm not sure which type of flour to use...does the bread flour produce a denser biscuit?
You can use either one. The buttermilk will make it a tender roll. Unless you had them side by side, I doubt you could tell the difference for this formula. AP will produce a softer dough.
This looks great and I'll be making it tomorrow. One question. I noticed that the same volume (2 1/2 teaspoons) of yeast was quoted whether active dry or instant. Normally, I'd use only about 2/3 instant if the recipe quoted active dry. Should I make the adjustment for the formula for this cluster? Thanks!
Man should live by bread alone!
This is my first attempt at making bread in years.
First, I followed the recipe exactly except, I used 5C reg flour & 1&1/2C of light wheat flour. Also, like others mentioned, I think the liquid measurements are off because I had to about 1/2C more buttermilk. I mixed it in my KA; then began kneading it on machine as well. My machine really seemed to be struggling with the dough...and I don't have one of the small ones either (its a 6qt KA that cost me right at $300 several years ago). After 5 minutes, I pulled it out of the machine and started kneading it on the counter. It seemed much harder than bread I've made in the past (many many years ago). But I did it 5 more minutes. It seemed solid, but smooth. I greased a bowl (using spray on olive oil) & covered with plastic. I put it in my oven with the light on & a bowl of hot water. I measured the temp & it ranged between 80-85 degrees. A little high, but not overly, right?
So, I started checking it at 60 minutes. It never rose. I mean it. Maybe 5% if that. After 2 & 1/2 hours (I figured I wouldn't rush it), I went ahead and made the balls, put in 2 greased pans, sprayed with a bit of oil & put back into the oven to proof. Let it sit 1&1/2 hour this time. They did rise slightly this time...maybe 20%.
Finally I said, what the heck & pulled them out, heated the oven & baked them. I baked them about 30 minutes. They came out hard on the outside; chewy; doughy. Just really yucky. I actually took a bite (with a bit of melted butter) and spit it out.
While all of this was going on, I double checked my yeast. I had used a single packet from a 3-packet. I took another packet & tested it with a pinch of sugar & a couple T of warm water. Within a couple minutes it was bubbly and rising. So, the yeast is fine. The white flour was regular Gold Medal, about 2 weeks old. The light wheat flour was less than 2 months old.
This is why I stopped baking breads years ago. I first started in my early twenties & used the BC & BHG recipes from their books & never had a problem with my dough rising. I always thought my bread was a bit on the bland side; but this was before the internet & all the new ideas available to bakers now; also, I never had a problem with yeast not rising. Anyway. I stopped baking for a couple of years when we living in England. Then came back stateside and have had problems ever since. I finally gave up about 10 years ago after my 3rd or 4th failed loaf in a row.
I'm very frustrated right now. So if it wasn't the yeast, then what? Not enough moisture? Maybe I shouldn't have substituted the light wheat (it wasn't much...only 1&1/2 cups)? Maybe I didn't knead it long enough? I should mention that after the 2nd rise, when I started making the rolls, the dough was heavy...but it felt smooth and silky soft. Really nice to the touch. Very easy to work with actually. This seemed like such an easy and straightforward recipe.
Does anyone have any ideas? Thanks so much.
What, approximately, were the temperatures of the wet and dry ingredients? Is there a possibility that the yeast was killed by too high temps? Or significantly slowed by cold dough temp?
You noted that the dough seemed rather dry and stiff, as have other posters. It may be that the dry (relatively speaking) dough was stiff enough to slow the rise, even if other conditions were optimal. Bagels, which are made with a low hydration stiff dough, aren't renowned for their fluffiness.
Another possibility is that since this is an enriched dough, the yeast may be struggling to cope with a relatively hostile environment. Do a search on "osmotolerant" yeasts for some recent discussions about this issue.
I'm not sure whether any of these possibilities describe your situation, but they are some things to consider while you are troubleshooting. Best of luck on future attempts.
Are you using tap water???? If you are there is your problem all along. Tap water has chorline in it, which kills bacteria, including are wonderful freind yeast. You should use filtered water or bottled water only.
Yeast and bacteria are two different classes of micro-organism. They metabolize and reproduce differently.
Chlorinated tap water will affect bacteria but should not kill yeast and certainly not baker's yeast.
I would recommend when making sourdough, to use either mineral water or filtered tap water (de-chlorinated)....chlorine affects the lactobacilli and hence the sourdough may lack some of it's characteristic 'tang' and flavour but this should not be such a problem in a straight (baker's) yeasted dough.
Hope that helps,
Chlorinated tap water doesn't affect my yeast rises.. never has. I try to use filtered water only because I basically just wash dishes in tap water, but it has never retarded a rise in any of my breads.
I made this for the first time a few days ago and it turned out great!
I will definatley make it again...
I baked mine in a 9X9 cake pan and used 12 pieces... I think I will try for more next time though...
Like others, I had to add quite a bit extra buttermilk, about 1/2 C. The dough was still very stiff - as stiff, or stiffer than bagel dough even - so I was worried that they would be too tough. But they rose beautifully (I shaped and let slow rise in the fridge overnight) and baked up perfectly. They had a nice, well browned crust on top and had a soft and perfect crumb. I topped them with a combo of flax and sesame seeds which I think looked nice.
Thanks for the recipe. I'm fairly new to bread baking so this was a great recipe to find in time for the holidays.
LOVE the raffia tie! Adorable presentation!
Did u lukewarm buttermilk? I wonder how ur dough comes perfect by adding one tablespoon of warm water for yeast to prood and then add cold buttermilk.
I made this today and it turned out perfect. It did need more liquid so I just ploped it on the counter and kept working it with water till it came together as a mass then back in the mixed to knead it. I added some buttermilk after a few mins of kneading to get it just right. After about 7 mins of kneading it was nice and smooth and just slighty tacky to the touch. Let it rise untill double, shaped and baked. Only thing I would do next time is cook it a tad longer but they turned out great.
I think it's soft when freshly baked. Will it become soft the next day? How long we can store it? I tried it and it's just a regular bun. Am I correct?
I´ve tried this recipe, lots of times. I think the asks for 6 and half cups of flour is exagerated.
I done with little less flour and add little bit of extra buttermilk. The crumb turned softly.
With that 6 and a half cups of flour the bread turns dry, heavy, i don´t liked the result.
But it´s really delicious healthy bread, easy to bake!!
Thanks Floyd
It was beautiful. I used the last bit of a bag of bread flour - a little less than 6 cups, and threw in a loose 1/2 cup of whole wheat flower, and a teaspoon of wheat germ for good measure. The added wheat gave it a rich flavor that I thought really added to the buttermilk taste. My audience seemed to agree! The bread was gone in about 20 minutes!
Ten Mintues later:
Sorry for the poor quality pictures. My camera batteries are dead and I took these with my cell phone camera.
I made these just the other day. Mine looked nothing like these because I evidently made the pieces too big when I formed them. They were like the size of baseballs one they rose! >w<
Also I baked them in a glass pyrex dish since I didn't have a metal cake or springform pan *owns a sadly ill-stocked kitchen* T_T. They came out alright although they were light on the bottom.
My sister used just egg yolks on the wash and the high oven temp gave it like a creme brulee sort of look. Eventually the crust softened once they cooled and the browned tops were pretty.
All in all very delish with a little melted butter! I can't wait to make these again for our morning coffee (Once I get more flour *used 10 lbs this week* T_T) I'll post a pic of my baseball sized ones!
It came out a little dense, but I'm sure it's because I'm a newbie and I also added 3 Tbsp of Vital Wheat Gluten. Tastes great though and I'm enjoying the buns with steak and salad tonight.
i made your buttermilk cluster yesterday and it really turned out great.i made some minor modification like i use sugar instead of honey and i added 1 tbsp of margarine.i also dont have buttermilk at hand so i used low fat milk.I divide the dough into 24 pieces and i use 3 small loaf pan.but still it turned out great.thanks for the recipe its a keeper.
I tried it today and it turned out great! Thanks for the recipe!
First, this was the prettiest presentation of bread I've ever delivered. The cluster looked as though baked by someone much more experienced than I.
However, I found the rolls to be somewhat bland and dense. There was very little flavor in them. I substituted Bob's Red Mill powdered buttermilk. That is the only change I made. I would like to make these again but with a bit more flavor.
Also, like other people, I found this recipe to be hard on my KitchenAid. I ended up having to halve it and knead some by hand and some by machine (switching up every couple minutes).
Here are a couple of questions for anyone to answer:
- What can be done to improve the bland flavor? Did I do something wrong?
- How to make the crust softer? Mine was very chewy... still good, but would have preferred softer rolls.
- Does powdered buttermilk perform differently than liquid?
- Could the recipe from Lesson 2 be used to make a cluster like this?
I absolutely LOVE this site. Thanks for all the hard work Floyd!
My understanding is that if you want more flavor, you'd need to explore all the traditional methods to get more flavor from bread: cut down on the yeast and do a longer bulk ferment with more stretch-fold (or punchdowns), do overnight retarded ferment or proof, consider a preferment, or consider a starter. If you do none of these and go for a straight 90 minute bulk ferment followed by a 60 minute (or such) proof, the bread as such won't have a lot of flavor and all the flavor would have to come from the qualities of added ingredients like honey or buttermilk. (Hm...perhaps you should consider using real buttermilk as Floyd said). Anyway, this is all IMO, I'm pretty much a newbie myself, YMMV.
Mine turned out looking great, but it had that off beery flavour and wasn`t really fluffy at all. It just came out of the oven, but tastes 2 days old. I used bread flour and instant yeast, as much as called for in the recipe, but i`m under the impression that the dough didn`t rise as much as it should have. I also needed to add about a quarter cup more water to make it workable, but maybe i should have added more, it was still quite tough and hard to knead. This is only my 2nd time making bread (first was bagels, also from this website, and they were great) and i`m not really sure what i did wrong. I`ll try making it again in a couple of days.
I made this today and took it out of the oven an hour ago. I couldn't wait to taste it. It smelled like heaven and tasted delicious; not too yeasty with that wonderful buttermilk flavor. The crust was crunchy and slightly tough with a wonderful packed crumb.
Thanks for posting this recipe.
Well, I am also a first time user and my wife did make this Cluster bread. Have to say tha since we did not know what to expect texture wise, it took a few bites to appreciate the true value of our baking. Not enough left for a picture lol We think that it could easily become a raisin and cinamon bread,
I started it the night before since our kitchen is pretty busy on Thanksgiving day. I made up the rolls and let them rise for just a few minutes, then refrigerated them until the turkey came out of the oven. Then I put on the wash and some sesame seeds and baked the rolls. They were ready just as the rest of the meal went to the table.
Thank you floydm for a wonderful recipe. These came out light and tasty, and baked up to a beautiful golden color. Here are a couple of pictures of the results.
We had some left over since we were only three for dinner this year, but I may make these again at Christmas when the whole family will be together.
Brand new here... hi y'all!
I am seriously considering a freeform round loaf instead of a cluster of rolls.
I have not done baking adjustments for a long while (decades [sigh]) but I think if I up the flour about 1/2 cup this will work for a freeform.
Am I daft from years of not using those muscles?
adjustments, especially if you use bread flour. With AP you might need a few grams more, but I would not start out that way. I think you will be able to tell if you hand-knead a few strokes before bulk fermentation. Add a little flour if you have doubts at that point. I used the bread flour called for and followed the recipe as described, and I think I could have formed a free-form loaf with my dough as it was, without adjustments.
Good luck, and come back to let us know how it turned out. Happy Thanksgiving!
Made these for thanksgiving, they were very good!! The only real issue I had, was by adding the buttermilk straight from the refrigerator, made the dough very cool. It took a very long time to raise (several hours, not the 90 minutes mentioned in the recipe.) When I make this next time, and there will be a next time, I will probably heat the buttermilk slightly. The dough was easy to work, very dense, made very nice rolls. Will probably try a loaf of bread next time, though. I always make a recipe as directed the first time, then modify from there. Very good, just the right sweetness, too.
with the cold buttermilk. I wonder if I had such good luck because I used a very long refrigerated rise? I shaped the rolls into a springform and left them on the bench for a short time, then put them into the refrigerator until time to bake. About an hour before they went into the oven they came out into the very warm kitchen to warm up on the bench. They had gotten to about 90% proofed in the fridge. I might have just escaped the cold milk issue without even suspecting it. Thanks for the heads-up. I'll watch out for that when I don't use the overnight, refrigerated proof.
These rolls are sure tasty, aren't they.
Oh, by the way. My bread/rolls don't always look like the gorgeous pictures on the fresh loaf. These looked EXACTLY like the picture.
That looks awesome! oh dear.
I made this bread a few weeks ago and it worked first time around (yeah), as i'm off wheat and dairy, is used white spelt and combined soya cream and lemon juice to create a buttermilky effect, worked quite well. I made another one just now with spelt, buckwheat and ricemilk. Can't wait to try it.
I am also new at baking and have made several other recipes that didn't come out very good. I love your site and found the lessons to be very helpful. This is the first recipe I've tried from here and it was so successful I am definetly going to be a thefreshloaf.com junkie! Thanks for all of the wonderful information you have provided for all of us budding bakers! I made these in cluster and loaf form and both were great...though the clusters were a little more dense...but still very good. Thanks, Monica
I found this recipe is the Saveur 100 issue and have made it many times since Christmas. Every step is clear, concise and easy to achieve. I could swear the pictures in the recipe were taken in my own kitchen!! My children enjoy making the balls before the second rise but really love gobbling up the entire cluster warm from the oven. Enjoy!
I saw a scathing review of this loaf on the SAVEUR site and silly me, I believed the person who did the review and complained that the bread was doughy. I was REALLY surprised because all of the reviews here say the complete opposite. I examined both versions of the recipe and saw that the SAVEUR recipe calls for 5 cups flour rather than the 6 - 6½ cups flour on the Freshloaf recipe.
I assumed that SAVEUR had made a typing mistake.
I just couldn't believe that all of these rave reviews here would be wrong, nor could I believe that SAVEUR would have added the FreshLoaf into the 100 list if the bread was no good.
I just finished kneading the bread - I used the Freshloaf recipe. Silly silly me!! I NEVER add all the flour in other recipes! But I dumped in 2 cups whole wheat flour and 4 cups unbleached all-purpose flour (which came out to 790gm) with 1¾ cups buttermilk and started stirring.
Too dry too dry!!!
I added another ¼ cup buttermilk and continued struggling to stir.
Still too dry!!!
I added ¼ cup water and managed to stir but the dough was pretty stiff. Kneading it was no picnic. I had to resort to lifting it up and throwing it down on the board.
...now I'm thinking that SAVEUR was probably not so off-base to say 5 cups flour.
The dough is now proofing in the oven with only the light turned on (our kitchen is ridiculously cold at 14C) and I'm hoping that it will still produce wonderful bread. I'll let you know.
I forgot to come back last night after pulling this bread out of the oven.
It looked and smelled fabulous!! We left it to cool overnight and plan to break into it today. I can't imagine that it's going to be anything less than stellar. Thank you for the recipe, Floyd!
As soon as I get the pictures out of the camera, I'll post them.
I just posted about the buttermilk cluster. It looks fabulous, doesn't it?
(Click on the image to see a larger view and more details)
I would be honored to add my latest foret into baking to this thread. I made a practice run of the Cluster that I plan to bring to a pot luck later in the week. After some playing with the dough to bring it from to dry to to wet to just right, I proofed in the oven after pre-warming it for 30 sec at 400*. I made the butter milk using the whole milk and lemon juice method so am glad that it worked great. This is my new go to bread recipe for parties and special dinners.....
The cluster looks beautiful! I used 1% buttermilk when I made it but am happy to hear that milk+lemon juice method works. We don't always have buttermilk in the fridge.
(Too bad we can't get real buttermilk anymore. Isn't it virtually 0% butterfat because it's whatever is left over after churning cream into butter?)
If you shop around for it(in a larger city), you should be able to find what you want. I have access to buttermilks made from skim milk, 1 1/2% milk, and whole milk, at least. This is just at the 2 "neighborhood" supermarkets.
Yes, but I believe that's not "real" buttermilk, mrfrost - the stuff on the supermarket shelves is made from milk that has bacterial culture added to it - sort of like yoghurt.
It would be cool to try actual buttermilk (without resorting to churning our own butter).
Thanks for sharing. I made some fromage frais late last week and decided to use this recipe to make some bread with the leftover buttermilk.
If anyone is interested, it also makes fantastic dipping toasts/croutons. We had a wee bit leftover that was past its best. I sliced it finely, brushed with olive oil and sprinkled with salt and pepper and re-baked them, which also brought out the taste of the sesame seeds . One of the best things I've tasted in a long time!
Hi... we tried these and really like them. Today we tried substituting Seminola flour for the unbleached flour... after mixing it seemed too wet so we added more flour and ended up with about 7 cups of Seminola flour... also we substituted 2 T of Malted Barley for the Honey... Everything came out beautifully and tastes great too!
Here it is ready to go in the oven ( notice our 1960's stove heh heh )... we don't have a springform pan.. so used our good steel skillet that works in the oven LOL.
Out of the Oven...
Finished Product...
Thanks for the original posting, it is a good one!
It looks great! I have two questions:
- Is that a paella pan that you used? How brilliant.
- Did you notice any difference in texture because of using semolina flour?
(We have a 1960s stove and oven too. Isn't it great? I love being able to move just one dial to turn on the oven, rather than having to program the thing as if it's a plane being prepared for takeoff. It's also very nice not having to worry that a computer chip will suddenly fail.)
Hello Elizabeth...
Yes... good eyes, that is a paella pan we used. It seemed like the ticket since we don't have a springform pan (yet).. heh heh.
The texture is dense, this is not a light and fluffy biscuit. After finishing, I did something I should not have done... I added up all the calories and stats then divided by 16 ( the number of rolls we had) -- it came to 292 calories a piece... then add a couple of pats of real butter - *GASP* At any rate, they taste wonderful and we will definitely make this recipe again.
Heh, yes... you don't need flight training to run our stove, I love it!
-- Steve
Never never count the calories, Steve!! Oh my. (I hate to think what the addition of goat's cheese and black currant jam we had with our buttermilk cluster would do to the tally.)
I like that the addition of the semolina flour made the bread a little more substantial. And I wouldn't be so hasty to get a spring-form pan. Clearly, using the paella pan works just as well.
mixture dry... my opinion not enough water with the yeast... toughest dough I have encountered .... taste not a hit either...
I just made these tonight.
First I measured out 6 cups of flour - then I weighed it. What I found is that my 6 cups weighed over 850g instead of the 750g listed and so I had to remove quite a bit of flour from the bowl. Once I did that, the dough was just right, not too dry with a little over 1 3/4c buttermilk. I also used instant yeast and so did not use any water.
I also found that at 425 degrees, the tops of the rolls got very dark very fast and I think in the future I would drop the temp a little. However, the texture was great - very light and fluffy.
Lastly, I didn't find them to have a lot of flavor; somewhat bland. Perhaps more honey or some sugar next time?
Maybe try shaping it and putting it in the fridge overnight to rise in the fridge to develop the flavour.
That's a great idea, ejm, I will try that the next time I make it.
Made this a few nights ago with bread flour, came out really well. Had a lot of extra buttermilk and was not about to throw it out! Paired really well with homemade vegetable soup up here in cold Washington.
I was inspired to try this and it turned out well. Didn't have any grains/seeds kicking around so used rock salt instead. Very visually appealing in a large cast iron skillet. Didn't have enough buttermilk on hand so topped it off with soy milk.
I just baked this as a practice round for thanksgiving, where I'm supposed to bring the bread. I saw the picture on the front page and had to try it. Delicious and gorgeous. I wish everything I made came out this way. The only problem for my test drive is that the bottom came out a little hard. I could say that I should cook it a bit less than 30 minutes, but I don't think that it would be cooked enough. I have so little experience with this kind of bread that I don't know what correction to make. I followed instructions above completely, but ended up having to add a bit more water on top of the 2 cups of buttermilk - no more than a quarter cup.
I tried this tonight for the first time. It was very good. A couple notes...
- I think the yeast I used wasn't "proofed" at the right temp and didn't rise as well as it should have.
- I rushed making the dough and it was a little dry, I guess. Not that bad but, still...could have been better.
- The crust was too 'crusty' and not as soft as I'd have liked. I did the butter the top when it comes out but still too crusty for my wife
- The taste was great, though! It will be made again for Thanksgiving!
Here are a couple pics..
Have noticed several comments here about the dough being too tough, overly dense, under-proofed,etc. I'm making these rolls for Thanksgiving, and know that I will have to be prepared to adjust the moisture based on the feel of the dough as it comes together in order to get it right.
The great and brilliant Danielle Forestier said it best when it comes to bread recipes: "There is no formula for water." In this case, that would cover buttermilk, or in any liquid, whatever recipe you're using.
Her lesson -- and I have learned to take it seriously after years of experimenting -- is that the measurement for flour should be treated as an exact requirement while the liquid can adjust up or down within a very broad range.
This is where the feel you have developed for the dough becomes critical. There is no exact amount; it totally depends on the hydration of the flour (which varies much more than I ever imagined). The only way to know when you have added enough is by literally touching the dough and feeling if it is in the right range for the kind of bread you want to make. It's art! If the dough feels tough and unyielding, it's too dry, regardless of what the recipes says. (Unless you're making bagel or something else that calls for a very stiff dough.)
This is why we love bread-baking, yes?
Good morning all...
I have been eyeing this recipe for some time and finally decided to try it last nite, for today's Thanksgiving Dinner. BTW, Bravo to all you folks who test recipes before the 'big day'. I never do and just hope for the best. i figure others can learn from my mistakes if it gets messed up. And ok it's immediate family only so no need to impress : )
I have absolutely no idea how this will come out. I made it in my Viking Stand Mixer as one of my last recipes of the nite. So the verdict will come to you all later this evening!
I read and re-read all comments before starting. Then I just made what I hope were a combination of good changes (?) along the way. Funny I've read so many comments and books about building flavor and character that i can't remember what process, goes with what bread type. So my thoughts may be way off base, feel free to laugh, and then please educate me. : )
Starting with Floyd's original recipe I stuck to the recommended amount of flour; using a little over 6C. I didn't have bread flour so I used KAF all purpose.
I have no idea if this will help with tenderness; but I SIFTED all of the flour before I began. (Gosh it looks like silk once sifted) anyway, no, I didn't re-measure I just went with that amount. I used the SAF Red Instant Yeast... so I didn't moisten the yeast I just added it at the beginning with dry ingredients.
And utilizing what I gathered from the comments I changed the liquid amount. I decided to go 2 full cups of buttermilk. (Oh remind me to post on authentic buttermilk in new topic - so much easier than you would imagine if you use a stand mix.) I used store bought buttermilk for this. I also used two Tablespoons of Honey instead of one, hoping to counteract the 'blandness folks wrote about.
Now I'm a 'year old' newbie to bread baking and that is intermittent at best. So my thoughts may not be correct, I will definitely post after we, hopefully, devour it...OR after we laugh, about the brick I made ~time will tell.
Because it was so late at nite I did the first 90 minute proofing as you normally would. It did not double in bulk, about 1/3 I'd say at best, it was smooth but heavy! (This is the texture it was after kneading with dough hook after initial mix)
Then I kneaded a tiny bit by hand using the 'folding' technique you use with French bread (hoping to add flavorful character)? I cut into 12 pieces (no weighing, just by eye). I rolled them and placed in a PAM sprayed round cake pan.
Ok I was falling asleep, so skipping the next 45 mins rise before cooking I proofed in fridge overnite....covered it with a damp cloth first and went to bed. (actual fridge time 6 hours.) Took it out this morning and was pleasantly surprised at the rising that took place. Prior to this it hardly proofed at all.
Now it is sitting on the stovetop with a large bowl over it. I don't want to cook until last minute, so it will sit there until 1pm (yikes) PLEASE DO TELL if this is a mistake. Then I thought I'd cook it while turkey is 'setting'.
My family doesn't like poppy, sesame... or any of what I call great toppings, I'll glaze and conservatively sprinkle with sugar before cooking. Please respond with tips, advice, oh no's, etc I'd love to hear from you. Thank you bread baking family, the only other group I'm not concerned about failing in front of. We all learn from each other right! : )))
God Bless, I'll keep you posted and welcome your comments.
So? I'm dying to hear. Did it turn out?
It sounds like it was going to work (as long as it didn't rise too much before you baked it).
I love that you just went ahead and winged it without testing first. That's MUCH more fun!
As for when to bake the bread, if it had been me, I would have been inclined to bake the bread in the morning before putting the bird in the oven, cool the bread completely on a wire rack and then just reheat it gently just before dinner. But I can't wait to hear that using your method worked out fabulously.
And if you find you didn't love the bread, you can always chop it up, let it air-dry or freeze it and use it to make stuffing for the next holiday feast.
(Thank you for dropping by and commenting at my blog.)
Hi E
So sorry for delay. I can't even write at the moment but hated to keep you waiting..
Long story short, with photos and details to follow. It was DELICIOUS, I wouldn't change a spec of measurements I adjusted. And I did an egg white sugar wash on top
My only issues came with the proofing, no problem just too long of a wait and I didn't have a high enough pan. (After my initial 45min proof, into the fridge it went for 5 hours, then brought to room temp with it continuing to rise for 8 more hours due to lack of cooking space. LOL! I kept moving it to larger base but low sided pans resulting in a flatter loaf but with all the flavor and 'crumb' that I would have expected from a higher (much more photogenic) loaf.
You are right, I could easily have baked it the nite before or earlier in the the day...here we are 2 days after baking, one roll left and I had it toasted with butter and drizzled honey last nite -to die for IMHO, will do so today as well.
My 'Country White Bread' doesn't last an hour in the his house. But with all the Thanksgiving food we had and the fact that it had the buttermilk tang (I didn't tell any of my loving bland-palleted family) it lasted longer. I'm determined to expand the palletes of my loved ones!!!!!
So much more to write later. Though I would stand by my adjustments made (a lucky guess), and previously written. Obviously I couldn't have made those adjustments of it weren't for the kind folks on this forum that share their experiences as well!
Elizabeth re: I love that you just went ahead and winged it without testing first. That's MUCH more fun!
You are so right it is more fun, but you have to be willing to expect disasters that are thrown away, as well Such as my first attempt at pastry creme that never thickened this week, my ganache (first attempt) was awesome though.
Talk soon, I'll follow your blog and recommend it, it's lovely. I'd appreciate if you do the same for me; though it'll be a few weeks till I'm writing everyday. There's plenty to read now just not all regarding baking.
Have a Wonderful Day, sending baking hugs your way
PS I need assistance...directions on inserting photos? New Macbook and I'm not I-photo literate yet!
It sounds great, Cathy!
And NO need to apologize for any delay in reply! Sometimes I forget for weeks to come back here. Writing every day? Are we supposed to write every day in our blogs?!
For inserting photos here, this Posting Photos FAQ might help?
It occurs to me that you may be talking about inserting photos in your blogger blog, Cathy. Here again is the link to how to insert photos on this forum
And here are links to possible sources of help for blogger blogging:
- http://www.google.com/support/blogger/bin/topic.py?hl=en&topic=12465
- http://foodblogalliance.com/
- http://foodblogforum.com/
I rarely buy buttermilk as I only need a cup or two of it then the rest goes bad. In the past I've frozen left over buttermilk to use as needed but finally got to the point of why bother. I bought buttermilk solid powder now. For this recipe I substituted condenced milk and added some buttermilk powder. It was awesome.
I opened a can of tomato soup and that was my dinner.
I've often used plain yoghurt in place of buttermilk. It works just as well.
Just beautiful!I'm going to try them soon.
Thanks for sharing the photos and recipe!
I bake my first BBQ pork fillings pumpkin milk cluster last night. This plate is the electric pot lid.
It's very good looking bread. I like it so much.
Thanks for this good idea!
this is my first time to bake the loaf and it turn out perfect. The loaf out side crispy and inside is so soft. I like it very much.Thanks for your recipe. I will make it second time^_^
Looks perfect, and the texture is, too...
I subbed kefir for buttermilk -- could this be why there is almost no taste to this pretty bread?
But I was thinking that it was time to make something with a good gravy...
I'm also thinking that just a teeny bit more salt would do the trick, or heck -- a whole lot of butter!
I and probably many others made this for Thanksgiving this year. I also brought a couple pain au levain. Everyone made a beeline for the buttermilk rolls and skipped the bread. It was just exactly the right thing. It's not like turkey is the most flavorful meat in the world either, but yet you have to have it. So of course I appreciate you having posted this and also put it on the front page just in time for T-day. -Varda
Replaced the yeast in this recipe with one cup of sourdough starter and utilized the basic substitution process (added 2/3 of the amount of flour called for, then the liquid). Let it sit overnight; added the rest of the flour, honey, salt, etc; kneaded it into a ball and let it rise for about 6 hours the next day. The crumb was beautiful and shreddable and soft -- a real testament to the sometimes unorthodox sourdough substitution! It was a show stopper at my dinner party the next day. Thanks again.
we absolutely loved it!
and it baked with no problems in my small Breville oven...
I include a photo here, and for those interested in the full blog entry, here it is
I tried this, starting the process the day before yesterday and leaving the dough to rise in the fridge overnight. I went to bed late and got up early (only about 6 hours sleep - poor me!) and was amused to find the rampant dough making a bid for freedom over all sides of the large bowl it had barely half filled the night before. Still, I punched it down, kneeded for a second time and made my small rolls. I found I had to work quickly because they were not keeping their round shape while I was rolling the next, flattening slightly before my eyes. I only have a large flat sheet or two 8" loaf tins to chooses from, so I made two loaves out of a collection of small rolls, hoping to still get that lovely look on top. Using a sharp knife to slice of pieces I was delighted to see large irregular bubbles forming, and I tried to handle as little as possible. The first tin I used what I felt was just enough dough, then used the remainder in the second tin, which turned out to be a little over half. I skipped the egg wash... I'm sure I'm being silly but I always feel it's a waste of an egg. I usually use water, butter or a little olive oil... this time I went for the olive oil.
Then I had to go to work, so I popped them back in the fridge and left the house for another 6 hours before heading back to work from home. I found that the first loaf had risen nicely to fill the loaf tin, and the second (of course) had begun to ooze over the sides. I baked them anyway, allowing them to come to room temperature first.
I didn't get much spring, if any at all. I'm yet to discover where I'm going wrong with this as I don't think I've ever achieved it. Perhaps it's my oven. More likely it's my method.
The bread had a lovely flavour and texture, though it was a little denser than I had hoped. The crusts were great all round, and of course the monster second loaf was gripping the edge of it's tin with it's bulging crust. Slicing this one I find I have a brilliant mushroom shaped slice!
So, I still have the same old problems I always have; sticky dough (whatever recipe I follow I find the dough incredibly sticky to work with, and end up adding an enormous amount of flour during the kneeding process) and little or no spring. Are these related perhaps? If I can find a way to work with my dough without adding so much flour perhaps my bread will be lighter?
Finally, my fussy eating boyfriend loves this bread more than my last. Result. Thanks Floyd!
My first time making homemade rolls and my oh my, these were amazing and so easy! I made them in an iron skillet and topped with sesame seeds. Never again will I buy frozen rolls! Thanks, Jamie
Thank you for this recipe! I dared to use 100% whole wheat and they still came out light and rose really well. Here's what I did :
5 cups whole wheat flour
7.5 tsp of vital wheat gluten
2 cups liquid--didn't have buttermilk, so used 1.5 cups kefir and 0.5 cups heavy cream instead
Otherwise followed the recipe. Kneading was easy: perfect flour to liquid proportion. Next time I think I'll add a little more salt, as they are a little bland, like some have mentioned already, but I wouldn't say they are tasteless. They look so nice. I wish I knew how to upload the pic from the phone. I will definitely make this again
Not too shabby at all. Good idea to use the cast-iron pan!
Floyd, I had looked at these rolls with yearning for so long that I knew this year I was going to make them for Thanksgiving. I didn't read all the comments until I had already made my discovery that the dough was too dry. Thank you, LyndonDimont for the weight recipe!
Luckily, I am a very experienced baker, because here in DRY New Mexico, I knew to add a good deal more than an extra cup of buttermilk to 4 cups bread flour with 2 WW. The dough looks right now after kneading, which is smooth and soft.
Thank you, Floyd, for posting the recipe, and thanks to all who joined in about their experiences!
I made these today, and they were delicious! Since my dutch oven is large enough to hold a 12" springform pan, I preheated it and started them under the lid. 15 minutes covered, and then 20 more uncovered, and they were beautifully springy with a tender crumb and a crust that was thin and light. Excellent! Will be made again for Christmas, even if it means taking my springform pan in my luggage. (Dutch oven will not be traveling with me, of course!)
These worked wonderfully for my contribution to the table on Thanksgiving. I doubled the recipe and it worked out terrifically. I would have taken pictures but I was too slow. Tasty and really easy to get together. I loved working with this dough. Thanks and I hope your Thanksgiving was as good as mine.
Just found this great recipe (made onion bread tonight) so definitely will give this one a try. I think it will take really nice with a cup of good Ceylon Black Tea.
I have made these twice and both times they have come out (really) heavy while they taste great I was expecting lighter texture, I don't know what I am doing wrong, got great rise both times
Here goes my first comment...
I made 200 of these for a friend's wedding this weekend.
I scaled each roll to 1.5 oz and baked them in an extra large deep dish pizza pan. I got about 25 per batch, and I liked the slightly smaller rolls with the buffet style set-up.
They were very popular. I did find them a bit heavier than I expected.
I didn't get any complaints though!
This looks awesome! I gotta try this one...Can I substitute regular milk for Buttermilk? Will it make a difference?
A friend and neighbor who is an artisan bread baker recommended this site to me. Wow! Thank you Bill. What a treasure trove. This is going to be fun.
Just made this bad boy. We're having it for dinner with some fried chicken.
I have 2 toddlers so it's impossible to knead bread with them around. I threw all the ingredients into the breadmaker. And I had to use buttermilk substitute since it would've only been used for this bread. I had to add about 7tbsp of water while the machine was mixing the ingredients because of how dry the mix was.
It came out beautifully and I baked it for about 25mins. It sprung back but also it was turning too dark.
Had it for dinner and the kids inhaled it. It was great tasting but rather dense. We didn't have it warm since I had to make it around the morning and it was done by noon but maybe that affected the texture? What else could be done to make it less dense are very VERY light & fluffy.
Either way, I wanted it warm so I zapped a bun pull for 10-15 secs. and it was a big less hard and warm. Thanks for the recipe!
Please excuse the lateness of the reply. My guess is that your bread dough needed more liquid. Or less flour.
I'm not at all familiar with mixing dough in a bread machine (I make all our bread by hand) but I see from my notes about when I first made the buttermilk cluster using this recipe, I had to add a lot more water and buttermilk. SAVEUR magazine's kitchen featured this recipe in their magazine and they called for 5 cups of flour rather than the 6 – 6½ cups in the recipe here.
I used the full amount of flour and added about 1/2 cup more liquid to get lovely fluffy bread.
I live in Houston and also had to increase the buttermilk by 3/4 cup. It turned out very well. Great recipe, thank you for sharing!!!!
I know I'm late to the party but wanted to comment. I made these yesterday using the dump method. I didn't like the feel of the dough (it was too dense) but figured after two rises, it would lighten up. The rolls looked good but they were too dense and tasteless. Not liking a kitchen failure, I got up this morning and tried again, but this time I warmed the 2 cups buttermilk to 99 degrees, added 1.5 Tbsp honey and stirred to dissolve. I then bloomed the yeast in the buttermilk mixture while measuring out 6 cups of flour. I slowly added the salted flour to the milk mixture and once it was too stiff to stir, started to knead in the extra flour. All in all, it took the same amount of time but I liked the texture much better. My dough let me know it was ready after only 5 cups of flour. All other times and instructions were followed and I came out with a beautiful, light roll with good texture, taste and rise.
Had 1 cup of buttermilk to use up so halved this recipe. The dough was a heavy mass and having no more buttermilk to add in I added a 1/4 cup of sourdough starter. The rise was beautiful and the response was they were excellent. The question I have is was it o.k. to add the starter? Should I have substituted something else?
Especially considering the feedback you received. Just about any other water-based liquid could also have been used, whether milk or cream or almond/soy/rice milks or water or whey or ... Every one of those will have slightly different effects on the dough and the finished rolls but any of them would serve to add some more moisture to the dough when required. What none of them can do is add more leavening, which you got with the starter.
Good improvisation!
I made this recipe for Thanksgiving dinner and just changed one thing - added 2 TBSP of butter. They were light and fluffy and delicious! Sorry I don't have pics but we ate them all! I placed the rolls in a 9 x 13 pan and made 15 rolls (3 across 5 down the sides of a buttered glass pan. Since I was using a glass baking dish I reduced the baking temperature by 25F and they were done exactly at the 30 minute mark. Excellent rolls that reminded my friend, Carol, of the ones her mom used to make. Thanks for the recipe.


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You've been sitting around the house, eating greasy pizza, watching the NFL Network and avoiding your annoying girlfriend or wife. You haven't moved off the couch in 48 hours and your phone died, rendering your Twitter account worthless. Meanwhile, sports smack-talking maniacs have been using social media and other outlets to vent on fellow combatants. Athletes are fighting writers. Writers are fighting writers. Athletes are fighting fans. This is where Busted Coverage steps in on a weekly basis. The gatekeepers. If someone is in a sports-related war, we're all ears. If you know of a sports-related beef, we want to hear about it. There are no sports beefs too small for The Schoolyard editors. Try us. email@example.com When Hipster Media Types Attack Darren Rovell Fight Combatants: Former Deadspin editor Will Leitch and ESPN Twitter freak Darren Rovell Fight Details: Leitch, once known as the voice of Deadspin, has been kicking from gig to gig over the last couple years without the stability he had at the site he built into a blogosphere powerhouse. He's now at USA Today's Sports on Earth and decided this week was a good time to go after ESPN's Darren Rovell, saying he "can't find a single person who likes Darren Rovell." That started a white-guy-on-the-Internet discussion where dorky white guys dork out on media crap that's sole purpose is to stroke egos. So what if nobody "likes" Darren Rovell. If you think the guy is a doucher, cool. If you like when the guy breaks down how much Felix Hernandez will earn per breath via that new $175 million contract, that's cool. Nothing makes you look like a miserable white guy like bashing a guy who tweets food photos and mindless facts from Nike press releases. Fight Scorecard: Rovell via decision; he never responded to Leitch. Nashville Predators Fan vs. San Jose Sharks Fan Fight Combatants: Drunk Sharks fan vs. Drunk Predators fan Fight Details: What you see is what you get. Sharks fan takes a wild swing at Predators fan who looks like he's avoided a few punches in his day. The goons go flying down a couple rows and begin grabbing the jerseys. The real news here is that Nashville gets on the board as a fan fighting mecca. Who would've ever guessed a Sharks fan would be the one throwing punches? There are so many complexities to this one. Fight Scorecard: Draw (could give fight to Preds fan for not taking punch to the head)– both given game misconducts and thrown out. Dookies vs. North Carolina – Rivalry Week Fight Combatants: North Carolina students and Duke's mascot head Fight Details: Students steal the Duke mascot head and put it on a stake above the entrance to a UNC campus store. The big news here is that the cops didn't start throwing around threats of arrests and acting like hard asses. It's a college prank and a damn good one. The bad news here for UNC is that the Duke lacrosse team will hire a TarHeels coed to dance at their next kegger. Fair is fair, UNC. Fight Scorecard: Draw; Dookies will come back strong. Ever Wanted To Kick A Co-Worker's Ass? Fight Combatants: Avs teammates Michael Sgarbossa (right) and Mark Olver Fight Details: According to Denver Post Avalanche beat writer Adrian Dater, he heard the teammates drop the gloves during a Saturday team skate. Coach Joe Sacco didn't dispute the claim. Dater writes: Sbarbossa and Olver sat a few feet away from each other in the locker room after practice, and though they weren't talking to each other, I didn't get a sense of hatred in the air between the two. It happens. Teammates often respect each other more after a fight. Not always, but sometimes. Is there another job where your boss will let you try to kick a co-worker's ass? With bare fists? All of us have worked in a job where it has crossed your mind whether to kick a guy's ass. Only problem is that you don't work in the NHL and would be arrested. Fight Scorecard: We'll give this one to Sgarbossa. How about the brass balls on this kid? He's just a rookie (played in 6 games; no fights) and is dropping the gloves on a teammate. Expect big things from the 20-year-old. Dana White Vs. "Cyborg" Santos Fight Combatants: UFC commissioner Dana White & fighter Cristiane "Cyborg" Santos Fight Details: "Cyborg" had the fighting nickname, was pretty ugly and was the only fighter who could come close to giving Ronda Rousey a fight. In just one press conference, Dana White pretty much told "Cyborg" good luck finding a paycheck. You want to screw with the UFC, this is your punishment. According to MMAFighting.com, Dana went off on "Cyborg" during Tuesday's presser: "When you send a letter from your lawyer and your doctor saying I will die if I try to make 135 (pounds), it's just the goofiest thing," said White. "I've never seen anything like it in the fight business. "So you don't want to make 135, but you want to talk about fighting Ronda (Rousey). First of all, you tested positive for steroids and got stripped of your title. And you're trying to talk about how Ronda doesn't want to fight you, but she's the champion at 135. If Ronda goes and does the fight at 140, it's not even for a title. The fight just makes no sense." … "'Cyborg' is pretty much irrelevant right now," White flatly concluded. "She really is. She's irrelevant. Go out there and win some fights again, get your name back, stay clean, stay off some steroids and get your career back on track, and then we'll talk." Let's see Bud Selig talk like that to Ryan Braun. Ain't happenin'. Fight Scorecard: Dana White; fight stopped early via ground and pound. Filed under: Schoolyard
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Sex in a monogamous relationship where neither party is infected with a sexually transmitted disease (STD) is believed to be "safe." However, many health care professionals believe there really is no such thing as "safe" sex. They believe the only way to be truly safe is to abstain because all forms of sexual contact carry some risk.
For example, kissing is thought to be a safe activity, but herpes, and other diseases can be contracted this way.
Condoms are commonly thought to protect against STDs. However, while it is true that condoms are useful in preventing certain diseases, such as herpes and gonorrhea, they may not fully protect against other diseases, such as genital warts, syphilis, or HIV.
Limit your sexual activity to only one partner who is having sex only with you to reduce exposure to disease-causing organisms. Follow these guidelines, which may provide for safer sex:
Click here to view the
Online Resources of Women's Center


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* All the nutrition of live brine shrimp with less mess
* Great for freshwater and saltwater fish
* Brine Shrimp available in flat or cube packs
San Francisco Bay Brand Frozen Brine Shrimp
A treat for freshwater and saltwater fish alike. 100% Brine Shrimp are collected daily, quickly cleaned in freshwater to remove salt, and flash frozen to retain natural nutrition. Equivalent in food value to live brine shrimp. Available in 16 oz flat packs or 48 ct 1/2" square, frozen cubes. Mini Cube size is perfect for desktop and nano aquariums!
San Francisco Bay Brand Frozen Spirulina Brine Shrimp
These brine shrimp are fed a bio-enriched diet that includes Spirulina. Spirulina algae are rich in vitamins, carotenoids and minerals. Although excellent for day to day feeding, this product can be fed to your fish prior to a stressful situation, such as a move or a transfer, to help boost the immune system. 7 oz pkg. Each 1/2" cube is 4.2 g.
(manufacturer's description)


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Enjoy the simplicity of buying any ticket for points or a mix of points and cash online in all service classes, on all flights when you fly with SAS and Wideroe. Earn points at the same time!
Price for the trip will vary based on market, location and the reservation rules will follow for the class selected and tickets are always available if the flight isn't fully booked. Price can be points (with a minimum points price) or the mix of points and money.
When you have selected destination, passengers, dates, click on the link (see below) and you will have the option to buy a regular ticket for points only or combine points and money using a slider. This will give you an unprecedented opportunity to travel to your favorite destination for your points!
We will of course continue to offer our EuroBonus tickets with a limited number of seats on each flight, at lowest available award price in points.
Take me to the awardchart for lowest standard EuroBonus fare
EuroBonus ticket
Regular ticket
Fixed low price
Variable price*
SAS & Wideroe
Yes, on SAS
EuroBonus rules
According to ticket type
Scandinavian Airlines © 2016


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Museum lecturers offer highlights tours of The Met Cloisters—the branch of the Museum in northern Manhattan devoted to the art and architecture of medieval Europe—to introduce visitors to the collection as a whole or to specific departments or themes.
Highlights tours are offered Mondays through Fridays and Sundays at 3 pm. Tours depart promptly; if you arrive late, inquire at the information desk for directions to the tour's location.


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QCAD - 2D CAD System.
Click here for a documentation of the DokuWiki formatting syntax that can be used in reports
Please search for existing tasks (also closed ones) before opening a new task.
Please make sure that you are using the latest Version of QCAD before posting a bug (menu Help > Check for Updates)
FS#729 - Preferences not stored on some installations
Opened by Andrew (andrew) - Wednesday, 28 November 2012, 12:43 GMT+2
Preferences not stored on some installations
I've solved the problem!
The problem occurs when you change more than one parameter. For example, if I resize the main window and take off the command bar these changes are not saved when I close and reopen the program.
If I make one change, I close and reopen it there is no problem. It 's more like a long way but it works.


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Try a Marriott Vacation Club resort and experience a better way to vacation every year.
Make a Reservation
Search for availability and book your stay.
Corporate/Promotional CodesCorporate/Promo Codes (optional)
Renting from
Marriott Vacation Club?
Click here to learn how you can
apply the cost toward your
ownership purchase.
It's like getting
a complimentary vacation!


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Chad Maybin finally caught a break at a rescheduled 4th of July Celebration held at Rosco's Six Oaks in Tuxedo on July 6. The rain that again threatened to cancel the festivities broke for about 45 minutes.
Chad Maybin finally caught a break at a rescheduled 4th of July Celebration held at Rosco's Six Oaks in Tuxedo on July 6. The rain that again threatened to cancel the festivities broke for about 45 minutes.
Maybin then took the stage and performed a few of the songs that will appear on his debut album "Road, Rails and Rubber," the release of which he is looking to the community to help fund.
Other than Sunday services at Mountain Valley Baptist Church, where Maybin has been a lifelong member and performs regularly, the event at Rosco's was the first time in 10 years he has performed for the community.
A ninth-generation Henderson County native, Maybin got his start in music at the age of 4 at the urging of his mother and father, JoEllen and Bobby Maybin. He joined the family's southern gospel troupe, The Maybin's, and spent the weekends of his youth traveling and performing all over Western North Carolina and Upstate South Carolina.
"I did that until I went in the Navy," Maybin said.
In 1995, he left the service, moved to Houston and began singing with a group called The Hoxworth's. The band broke up within the year and Maybin returned to Henderson County, where he joined The McKeithen's, a gospel group out of Nashville. That lasted about a year.
"From there I started writing and I just broke out on my own and went more toward the country route," Maybin said. "I've been a solo singer-songwriter ever since."
After another venture in Texas and a stint in Nashville from 2007 to 2009, where Maybin said he "knocked on every door, and bugged the heck out of everybody I could," the 42-year-old is back in Henderson County.
For his day job, Maybin is a truck driver with Fill-A-Pool, where he has been employed on and off for 12 years. But when he's not driving and filling pools, he's jotting down future lyrics in notebooks that are now full of songs.
Maybin, with the help of his wife, Tammy, is trying to transform this notebook into a full-length album and is looking for help from the community through the popular crowd-sourcing platform, Kickstarter.
"To do an independent recording, it costs somewhere around 25 grand, and that's if you've got friends," Maybin said. "I've spent thousands of dollars. And I do mean literally thousands and thousands of dollars."
Those who visit The Chad Maybin Band Kickstarter page will see that he's seeking help raising the final $5,700 it will take to make his debut album a reality. Kickstarter, one of the most popular tools musicians, artists and others use to raise money, allows artists like Maybin to seek funding and offer those who pledge something in return.
Those who pledge $25 will receive Maybin's CD before the official release date and an invite to his release party, among other incentives. If Maybin doesn't meet his fundraising goal before 9 p.m. July 19, donors' pledges won't be collected.
As for the future of the album, "We'll keep on trying, keep on saving, keep on doing what we go to do," Maybin said.


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Showing Suppliers 1 - 2 of 2
Grainger Industrial Supply
Business Type: Distributor
Description: Grainger helps customers save time and money by providing them the right products to keep their facilities up and running. Grainger's customers are 2.0 million businesses and institutions in 157 countries. While each customer has a unique facility to operate and a different problem to solve, our... (more)
Address: 903 S. Greeley Hwy Ste E Branch 225, Cheyenne, WY
Address: 1110 Wilkins Circle Branch 109, Casper, WY


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Articles related to your search:
Cycling for kids in Sydney
Organise a family cycling tour around Sydney! Experience the fun of pedaling around Sydney's renowned bike paths and cycleways. Get the chance to grow your network and schedule a tour or a bike race!Read more
Bowling for kids in Sydney
Put your game faces on and bring your kids to go bowling in Sydney for a fun-filled family activity! There are numerous Bowling centres in Sydney that will surely cater to your every family-affair needs.Read more


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Large-capacity canister filter for fresh and saltwater aquariums
* Energy-efficient, multi-stage filtration for aquariums up to 400 gallons
* Built-in electronic circuit board monitors canister filter performance
Professional canister filter performance meets at-home convenience. Loaded with user-friendly features, the Fluval FX5 canister filter is designed for convenient installation and maintenance. Provides reliable, high-volume multistage filtration without the complicated installation associated with large wet/dry filters. The Fluval FX5 employs an advanced electronic circuit board to continually monitor pump performance for powerful, energy-efficient output. Compact design comfortably fits most aquarium cabinets. Features self-priming, instant-start system for "plug-in-and-start" convenience. Large media baskets allow custom filtration options (media sold separately). 925 gph. Measures 16" dia x 17" high. For freshwater or marine aquariums up to 400 gallons.
Includes: 9.8 ft (3 m) of 1" diameter tubing, foam filter blocks, 3 removable media baskets (1.5 gallon total media capacity), instructional DVD, and hard copy of instructions.
Notable Features:
Multidirectional Output Nozzle - Twin output nozzles can be adjusted to create specific water flows to reach all corners of the aquarium.
Self-Priming, Instant-Start System - Just add water and plug in. Fluval Smart Pump Technology will do the rest. No need for manual siphoning.
Smart Pump Technology - An electronic circuit board is employed to continually monitor the pump. Impeller speed and force are constantly measured to ensure powerful output and energy efficiency.
AquaStop Valves - Unique Click-Fit technology allows for fast set up and leak-proof maintenance. The valves rotate and are at 55-degree angles for easy positioning. They can be used to regulate water flow with no harm to the motor or its components.
Purge Valve - The valve drain allows for partial discharge of debris without needing to move the unit, open the filter lid, or disconnect hosing.
Multi-Functional Rim Connector - Innovative rim connector easily secures hosing in place. Fits most aquarium frames.
Clog-Free Strainer - Heavy-duty, anti-clogging strainer prevents build-up of solids that could impede water flow.


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You can find the new Madison's CW site at http://www.madisonscw.com.
WB57 was closed on Sunday, September 17, 2006
The WB and UPN merger
It had been a lots of questions about what will
happen to Madison's WB57 in the wake of the news that The WB and UPN
networks will be merging to form a new network called The CW.
Below are responses to your questions.
What will happen to WB57?
"We will continue to broadcast as Madison's WB57 until early September, 2006"
What does the merger mean?"What
the merger means for viewers is better programming with combined
resources and creative talent. The new CW Television Network will
have the best of what currently is on UPN and The WB all-in-one."
How will this affect Madison viewers?"There's
still a lot to be determined, but WBUW is the obvious choice because of
our over-the-air broadcast station. Regardless of what channel is
selected, the viewer wins."
Remember when George Clooney, Anthony Edwards, Julianna Margulies, Erik La Salle and Noah Wylie were must see? Now you can watch ER from the very beginning with episodes that were truly ground-breaking and heart-wrenching.
Then at 4, it's the hit comedy 8 Simple
Rules to Dating My Teenage Daughter featuring the late John
Ritter, Katey Sagal, Kaley Cuoco, Amy Davidson, and Martin
Spanjers. Who knew that dating had only 8 simple rules. See
this family comedy from the very beginning.
Make your appointment with the new WB's Daytime Weekdays from 3-5pm.


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Admission: 2014 Chicago Campus Tour - Mondays @ 3 p.m.
Roosevelt University Chicago Campus Tours
Weekly Event - Every Monday: 3:00 PM to 4:30 PM (CST)
Take a tour, led by a Student Ambassador, and fully experience Roosevelt! The Chicago Campus tour features the 32-story Wabash Building and the Auditorium Building. Upon request, the University Center residence hall and the new Lillian and Larry Goodman Center can be shown.
Please note tour check-in takes place at 2:45 p.m.
*** Tour participants more than 20 minutes late may not be accommodated.
If you need assistance to participate fully in a campus tour, please contact Jazmine Ross at least 72 hours prior to your tour at (312) 341-2112 or email@example.com to request special arrangements or accessibility needs.
To register for a tour, select one (1) from the "Student Tour Reservation" drop down menu. If you plan to bring a guest, please indicate how many guests will be attending using the drop down menu in the "Guest Tour Reservation" section. Then click "register" to continue.
* To bring a group larger than 10 people, please submit the Large Group Request Form to schedule your visit.
* If you are a student interested in the Chicago College of Performing Arts (CCPA), please sign up for a tour by visiting CCPA Tours.
Contact Us
Call: 877-APPLY-RU or 877-277-5978
Undergraduate admission e-mail:firstname.lastname@example.com
Monday – Friday 9 a.m.-5 p.m.
Saturday Hours
Chicago Campus 10 a.m. -2 p.m.
February 7th
March 14th
April 4th
May 1st
Chicago Campus
425 S. Wabash Ave., Room 116
Chicago, IL 60605
Schaumburg Campus
1400 N. Roosevelt Blvd., Room 125
Schaumburg, IL 60173
Join millions of people on Eventbrite.
In order to purchase these tickets in installments, you'll need an Eventbrite account. Log in or sign up for a free account to continue.


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|Click here to join our community
|Log in to access your Control Panel
|Tandem Cycling A bicycle built for two. Want to find out more about this wonderful world of tandems? Check out this forum to talk with other tandem enthusiasts. Captains and stokers welcome!
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All times are GMT -6. The time now is 01:24 PM.


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The Animal Liberation Front: Heroes, Terrorists, or Assholes?
We recently entered into a dialogue with the Animal Liberation Front (ALF) about some of the tactics they employ to advance their cause. Basically, we think they are misguided, especially in the use of destructive methods such as dumping acid into the environment and creating needless waste by wanton destruction of property. The ALF published(…)


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Molly & Joyce in "School Recital" Episode 22 of Season 3
Molly is so focused on directing a school recital that she doesn't realize a fellow teacher is hitting on her. Meanwhile, Vince convinces Mike to join him in an unusual money-making scheme, on MIKE & MOLLY, Monday, May 13th on the CBS Television Network. Pictured L-R: Melissa McCarthy as Molly and Swoosie Kurtz as Joyce Photo: Sonja Flemming/CBS ©2013 CBS Broadcasting, Inc. All Rights Reserved.


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This problem in geometry has been solved in no less than EIGHT ways by a pair of students. How would you solve it? How many of their solutions can you follow? How are they the same or different?. . . .
Follow instructions to fold sheets of A4 paper into pentagons and assemble them to form a dodecahedron. Calculate the error in the angle of the not perfectly regular pentagons you make.
Use trigonometry to determine whether solar eclipses on earth can be perfect.
Logo helps us to understand gradients of lines and why Muggles Magic is not magic but mathematics. See the problem Muggles magic.
Follow the instructions and you can take a rectangle, cut it into 4 pieces, discard two small triangles, put together the remaining two pieces and end up with a rectangle the same size. Try it!
If you take two tests and get a marks out of a maximum b in the first and c marks out of d in the second, does the mediant (a+c)/(b+d)lie between the results for the two tests separately.
You can move the 4 pieces of the jigsaw and fit them into both outlines. Explain what has happened to the missing one unit of area.
In this problem we are faced with an apparently easy area problem, but it has gone horribly wrong! What happened?


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Wayne Rooney is excited by the signing of Radamel Falcao, with the Manchester United captain calling it a major signal of intent.
United shocked the football world on deadline day by completing the signing of the much-vaunted Colombian on a season-long loan deal.
Louis van Gaal's side have the option to make Falcao's move from Monaco permanent, with the addition giving the United boss a mouth-watering array of attacking talent to choose from.
It raises questions as to how United will utilise the striker - a subject Rooney was not keen to talk about, preferring to focus on the impact the signing will have at Old Trafford.
"I obviously don't know how it could affect my role, that is something you'd have to ask Louis van Gaal," the England stiker said
"But I think is a fantastic signing, he is one of the best players in the world.
"It is a real sign of intent from Manchester United and an exciting signing for us."
Source: PA


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What does ACC mean in United Nations?
This page is about the meanings of the acronym/abbreviation/shorthand ACC in the Governmental field in general and in the United Nations terminology in particular.
Administrative Committee on Coordination
Find a translation for ACC in other languages:
Select another language:
What does ACC mean?
- Air Combat Command, ACC(noun)
- a command that is the primary provider of air combat weapon systems to the United States Air Force; operates fighter, bomber, reconnaissance, battle-management, and rescue aircraft
Discuss this ACC abbreviation with the community:
Use the citation below to add this abbreviation to your bibliography:
"ACC." Abbreviations.com. STANDS4 LLC, 2018. Web. 26 Apr. 2018. <https://www.abbreviations.com/term/142305>.


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Quality CareFind out why Mayo Clinic is the right place for your health care. Make an appointment.
Meet the StaffFind a directory of doctors and departments at all Mayo Clinic campuses. Visit now.
Research and Clinical TrialsSee how Mayo Clinic research and clinical trials advance the science of medicine and improve patient care. Explore now.
Visit Our SchoolsEducators at Mayo Clinic train tomorrow's leaders to deliver compassionate, high-value, safe patient care. Choose a degree.
Professional ServicesExplore Mayo Clinic's many resources and see jobs available for medical professionals. Get updates.
Philanthropy at Mayo ClinicYour support accelerates powerful innovations in patient care, research and education. Give today.
More than 3,300 physicians, scientists and researchers from Mayo Clinic share their expertise to empower you. Find out why Mayo Clinic is the right place for your health care.
Thousands of people from around the world travel to Mayo Clinic locations in Arizona, Florida and Minnesota each year for medical care.
Mayo Clinic accepts appointments in Arizona, Florida and Minnesota and at Mayo Clinic Health System sites.
Refer a patient. Access medical professional services. Connect to research and education.
Discover how research advances patient care. See clinical trials and publications. Support research.
Explore medical and scientific education and training opportunities and resources.
Find directories of doctors, departments and centers at all Mayo Clinic campuses.
The best way to contact Mayo Clinic about a medical concern is by phone.
Mayo Clinic is a not-for-profit organization. Make a difference today.
As part of our humanitarian mission, in limited cases Mayo Clinic is able to provide financial assistance for patients who are unable to pay.
Mayo Clinic's mission is to inspire hope and contribute to health and well-being by providing the best care to every patient through integrated clinical practice, education and research. Our primary value is "The needs of the patient come first."
Any use of this site constitutes your agreement to the Terms and Conditions and Privacy Policy linked below.
Mayo Clinic is a not-for-profit organization and proceeds from Web advertising help support our mission. Mayo Clinic does not endorse any of the third party products and services advertised.
A single copy of these materials may be reprinted for noncommercial personal use only. "Mayo," "Mayo Clinic," "MayoClinic.org," "Mayo Clinic Healthy Living," and the triple-shield Mayo Clinic logo are trademarks of Mayo Foundation for Medical Education and Research.


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Set departure tours!
book now!
Design your perfect private holiday with us!
- Experience & excellence since 1998
- Personalized & efficient service
- Authenticity & passion in travel
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Russia customs
Russian customs regulations are complicated and highly discretionary. 30% duty is required to export personal item(s) worth over US $10,000. Moreover, additional export duties apply to any items determined by customs officials to be of commercial use. Certain items, such as caviar, medications, jewelry, precious or semi-precious stones, or metals and fuel may be exported duty-free in limited amounts. As computers' hard-drives may be scanned by customs officials, it is recommended to present your laptops to customs at least 1,5 hours prior to you departure. The same goes for recordable storage media such as CDs, DVD-RWs, etc.
When you are purchasing an antique item be sure to enquire from the retailer about the export status of your purchase. In all cases get an official receipt proving the fact of purchase and clearly indicating price, date and place of purchase. This receipt will later be handy when dealing with the customs official. Bear in mind that payment of the duty does not automatically make your goods eligible for export, and in most cases antique pieces may either be confiscated at the border or you may be asked to return them to your accompanying person. It is best to ask someone you know in Russia to accompany you to the airport. This way should your antique items not be allowed to be taken out of Russia you will be able to leave them with someone you know. This person may later try to get a refund from the unscrupulous retailer.
Taking Money out of Russia" You can bring as much money as you want to Russia. However, taking it out of the country can be tricky. You can take home only US $3,000 (or equivalent in other currencies) without any permission. For any amount over US $3,000 a special export permission is required. It can be obtained at any official currency exchange office unless you had the amount declared when entering Russia and can present your original signed declaration to the customs officer. A convenient way for taking money home is purchasing travelers' checks (like American Express, Thomas Cook, Visa, etc.).
Russian Customs Declaration: When first entering Russia be sure to fill out a customs declaration form. You will need to declare the amount of currency you are bringing into the country, as well as all valuable items you carry (jewelry, icons, art collections, laptops, cell phones, etc.). Make sure that the declaration is officially stamped and signed by a customs officer on entry to prevent difficulties when taking your currency and valuables after your travel to Russia is over.
Related Tours
Mongolia Tours
Mid – ranged Mongolia tours from 4x4 discovery jeep tours, adventure tours, cultural & community based tours, nature & wildlife tours are offered here…Read more
China Tours
We combine tours in Mongolia with some of destinations of China such as Beijing, Tibet, Xian, Chengdu and Shanghai.Read more
Siberia Tours
Here are the tours to Lake Baikal, Irkutsk, Olkon Island, Listviyanka of eastern Siberia and connected with Mongolian tours.Read more
Mongolia Travel Blog
Mongolia travel blog for those thinking to visit Mongolia. Travel tips, fun contests and Mongolia tourism news and travellers can post a blog, too.


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Clean Streak Inc. sponsors drive
Clean Streak Inc. is sponsoring a toy, gift and food drive set for 11 a.m.-4 p.m. Dec. 8 at their location in Mills River, 235 Old Turnpike Road.
Live radio remote will be provided by Star 104.3 and the Clear Channel family, and a free lunch will be provided for everyone who brings a donation. Donations of coats, hats, gloves, scarves, toys, and non-perishable food items will be accepted.
Over 70 children in the Mills River community will go without good food, warm clothes, and holiday gifts this year. Clean Streak, Inc. along with the Mills River Business Association and other area organizations, are stepping in to lend a helping hand.
Donations will be accepted now through Dec. 20 at Clean Streak Inc., 235 Old Turnpike Road, Mills River. Contact Anthony Lowe at 828-891-8800 or email email@example.com for more information.
Music Academy Open House
The Music Academy of Western North Carolina in Hendersonville (formally the Guitar Academy) is having an Open House and 2013 Spring Semester Class and Ensemble Registration set for 6-8 p.m. Nov. 29 located at 235 Duncan Hill Road, Hendersonville.
Private lesson registration is also available and includes: guitar (classical, electric, acoustic); bass (electric, upright); piano; drums; commercial voice; classical voice; violin; viola; cello; and woodwind instruments. All Music Academy faculty members have advanced degrees and decades of performing and teaching experience. Music Academy Director, Michael Ridenour, states "our faculty has been selected from the finest instructors all over the region to teach private lessons and music classes at the Guitar Academy." All instructors have advanced degrees in their principal instrument with decades of performing and teaching experience. "The majority of our faculty members hold a minimum of a Master's of Music degree in their related field of study," states Ridenour. Ridenour states, "We are very excited about our Spring Semester class and ensemble offerings. We literally have a something for the entire family."
The Music Academy has also established a Scholarship Fund to assist those students in financial need.
Refreshments will be served at the event. Call 828-693-3726 or visit www. wncmusicacademy.com/ music-classes for more information.
Community briefs: Clean Streak Inc. sponsors drive
Clean Streak Inc. sponsors drive


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Report of Gifts
During the 2012-13 fiscal and academic year, 4,981 people gave more than $4 million to help Millersville students and programs.
Today, we want to say thank you again for those gifts and encourage you to click here to find your name listed among the supporters. Please know that your gift made a real impact for Millersville students!


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What does CPI mean in Hardware?
This page is about the meanings of the acronym/abbreviation/shorthand CPI in the Computing field in general and in the Hardware terminology in particular.
Find a translation for CPI in other languages:
Select another language:
What does CPI mean?
- consumer price index, CPI, cost-of-living index(noun)
- an index of the cost of all goods and services to a typical consumer
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"CPI." Abbreviations.com. STANDS4 LLC, 2018. Web. 26 Apr. 2018. <https://www.abbreviations.com/term/79234>.