January 10, 2006
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Last night for dinner I made a Chicken Cordon Bleu baked sandwich thing....it was one of those Pillsbury Bake-Off recipes, IIRC.
Just once I wish the dishes I turn out would bear some resemblence to those in the photos! This time it was the French loaf what did me in. The instructions blithely said to take the dough from a can of Pillsbury French bread loaf and press it into a 14"x12" rectangle.
The 14" part was easy enough...that's about as long as the stuff is when removed from the package. But try as I might, there was no way in Hades I was getting the 12" part. It had more spring than silly putty, did that dough. Pat...pull...press...it mattered not; the rectangle was too thick at the edges and thin to the point of tearing in the middle. Talk about an exercise in frustration! Finally got it to maybe 6" and let it go at that.
Is there a trick to pressing those loaves out to such a wide rectangle?
Comments (1)
Did you use a rolling pin or just pat it? Also, this is probably not the "real" way to do that stuff, but sometimes I try to stick one end down somehow - smash it hard or something, so that it stays where I want it and doesn't pop back and ruin my efforts! Also, did you try to get more give out of the 14" side? Just a thought. Overall area and all that.
Recipe sounds good though. And besides, who cares how it looks?
me<><
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