The Best Bread Pullman Loaf You've Ever Had

I will actually try this.

Thanks Greg!

Oh, good, R1! Let us know what you think.

I make this a lot and it's such a treat to have.

Please eat some rat poisoning, Defacto.

Why is there so little kneading? Don't you have to knead for at least 10 min?

[quote] Please eat some rat poisoning, Defacto.—Have GermanGayGuy eat some too

Dear crazy man, I am not DeFacto and I don’t know GermanGayGuy.

But thanks for the lovely message!

Or, you can go to a better bakery and buy a nice crusty loaf for about $5

Or you can use a better recipe for a proper pain de mie.

You know, if you don't want to settle for the DL's answer to the question no one ever asks.

[quote] Why is there so little kneading? Don't you have to knead for at least 10 min?

Not for this recipe. This dough is kneaded three times, for just ten seconds each time, for a total of 30 seconds of kneading.

This is a very soft dough. Very soft.

[quote] Or, you can go to a better bakery and buy a nice crusty loaf for about $5

$5? You must not live in Boston.

A nice crusty loaf is wonderful. This is a pullman loaf. Think sandwich bread.

This bread is worth the effort.

Greg- Sour cream STRAIGHT form the refrigerator?

NOTHING at this site is straight.

[quote] Or you can use a better recipe for a proper pain de mie. You know, if you don't want to settle for the DL's answer to the question no one ever asks.

Yes, of course you can use whatever recipe you like. I happen to really like this.

What is the question no one ever asks, R7? And why do you feel the impulse to be negative about something and don’t offer any alternative? It’s not very nice.

Greg , i will indeed be making this. You must try sour cream biscuits, recipe on side of always save self rising flour. DIVINE! Hot buttered so soft biscuit w cherry preserves, amazing !

[quote] Greg , i will indeed be making this. You must try sour cream biscuits, recipe on side of always save self rising flour. DIVINE! Hot buttered so soft biscuit w cherry preserves, amazing !

Thank you, R12! I hope you’ll tell us how you liked the bread. We don’t have Always Save around here. The closest store to me that carries Always Save is in Apollo, PA—457 miles from Boston.

Perhaps you will post the recipe?

@r9 " This is a pullman loaf. Think sandwich bread."

Ok, $2.47 then

What is a pullman loaf?

R15, Railway service pioneer George Pullman chose the loaf for use on his Pullman railcars for efficiency reasons. Three Pullman loaves occupied the same space as two standard round-topped loaves, thus maximizing the use of space in the small Pullman kitchen.

The Pullman loaf pan, also known as a pain de mie pan, has straight, rather than sloped sides. The Pullman loaf pan is both taller and narrower than a traditional loaf pan.

R14, great! That certainly makes life easier.

I want to sample Bill Pullman's loaf.

Here's a link to the adorable Max Miller talking about a Pullman Loaf as part of the 1901 PB&J. It's boring, but I like to watch his mouth move.

r16 Doesn't a true Pullman loaf need to be baked in a Pullman loaf pan that has a LID? My Pullman loaf pan has one. That's how you ensure that the top is flat and not rounded.

However, I'll admit that I've never actually USED my Pullman loaf pan ... and I think your recipe will prompt me to give it a try.

This better be good Greg. I hate cooking, but, hell, I'll try it.

[quote] This better be good Greg. I hate cooking, but, hell, I'll try it.

Good for you, R21. You won’t regret it.

You may hate cooking, but you are about to become a man who bakes his own bread.

Do you use a knife to slice and if so, what kind? Do you use a cutting guide? Whenever I cut my brioche loaf, I get thicker slices than I would like for a sandwich?

I just use a bread knife but I have seen knives designed especially for cutting nice uniform slices.

Make sure your cutting board is sitting straight on the counter. Then make sure your bread loaf is sitting straight on the board. Then when you’re slicing the bread, be sure that you’re holding your knife perfectly perpendicular to the board and bread loaf. If you need a guide in order to obtain the thickness you want, that’s fine.

Best of luck!

Greg's hate thread about Dutchie was Murielized.

[quote] Greg's hate thread about Dutchie was Murielized.

But not before the survey results were tallied.

It was neck and neck between “A total cunt” and “Taint sweat” but in the end, the majority of voters believe that Dutchie is a total cunt.

It was a close race, however, so I think it’s fair to say he’s also taint sweat.

Thank you to everyone who did their duty by casting a vote. This is what makes the Datalounge great.

[bold] MDLGA! [/bold]

Gerg is a noxious waft of narcissism over the DL that won’t go away. And he’s using Muriel to perpetuate his rancid lard odor by getting threads deleted. He’s likely getting some posters banned, too.

His phony, puddle-deep, amiable veneer is a flimsy veil, which doesn’t take much to see through if you’re willing to look.

As usual, it's just another recipe copied, this time from Nigella.

The wording is even the same!

This Greg person has some serious issues.

Nigella's ingredient list:

500 grams strong white bread flour plus more for dusting

2½ teaspoons (7g) or 1 x 7g/¼oz sachet fast-action dried yeast

2 teaspoons (8g) caster sugar

2 teaspoons (12g) fine sea salt

125 millilitres spoilt milk (or sour cream) straight from the fridge

3 x 15ml tablespoons (45g) soft unsalted butter (omit if using sour cream, plus more for greasing tin)

vegetable oil for kneading

................................................

Greg's ingredient list:

4 cups of white bread flour

2½ teaspoons of fast-acting yeast

2 teaspoons of granulated sugar

2 teaspoons of fine sea salt

½ cup sour milk (or sour cream) straight from the refrigerator

3 Tablespoons of soft unsalted butter (omit if using sour cream)

vegetable oil for kneading

LOL

The best pullman I've ever had is the polenta loaf from She Wolf Bakery in NY.

It is incredibly tasty with a very crisp outere crust and soft interior.

Greg's text:

You will need a loaf pan — dimensions vary, but as a guide, mine has internal measurements of 24 x 12 x 8 cm / 9.5 x 5 x 3 in.

1. Mix the flour, yeast, sugar and salt in a large bowl.

2. Pour the sour milk (or sour cream) into a measuring cup, add ⅔ cup of cold water (which will take you to the 1½ cups mark) then add 7 Tablespoons (this is 1/4 cup + 3 Tablespoons) of boiling water. Stir the soft butter into the measuring cup (it won’t melt entirely, but that’s fine).

......................

Nigella's text:

You will need a 2lb/900g loaf tin — dimensions vary, but as a guide, mine has internal measurements of 24 x 12 x 8cm / 9.5 x 5 x 3in.

Mix the flour, yeast, sugar and salt in a large bowl.

Pour the spoilt milk (or sour cream) into a measuring jug, add 150ml/⅔ cup of cold water (which will take you to the 275ml / 1½ cups mark) then add 100ml/7 tablespoons boiling water. Stir the soft butter into the jug; it won’t melt entirely, but that’s fine.

LOL.

Oh My!

Greg Darling, are you a plagiarist?

Shame on you!!!

Nigella's text:

Take the plumptiously risen dough out of its bowl, and pat it out on your oiled surface so that you have a soft, puffy mattress about 2cm thick, with one edge about 4cm shorter than the length of your tin.

Greg's text:

Take the beautifully risen dough out of the bowl, and pat it out on your oiled counter so that you have a soft, puffy ball of dough about 3/4" thick, with one edge about 1-1/2" shorter than the length of your tin.

LOL.

[quote] Oh My!

Greg Darling, are you a plagiarist?

Shame on you!!!

Are you just figuring this out?

[R28] Everything is a lie or a manipulation. Total Cluster B basket case.

I appreciate Greg’s posted recipes. I trust his reviews more than the random reviews posted on cooking websites. I’ve made his recipes and have enjoyed them. Keep them coming, Greg.

Nigella's text:

Quickly take the bread out of the tin, and place it on a wire rack to cool before slicing into it.

To keep the loaf fresh for as long as possible, store in a bread bin. The next best method is to wrap it in a tea towel.

Greg's's text:

Quickly take the bread out of the tin, and place it on a wire rack to cool before slicing into it.

To keep the loaf fresh for as long as possible, store in a bread box or wrap it in a kitchen towel.

LOL.

He’s been exposed multiple times for lifting recipes from other sources without acknowledging the origin. He switches a word or two and thinks he’s pulled off the crime of the century. Pathological lying is core to his personality disorder.

A pathetic, old narcissist who will do anything for attention.

He always claims, after he’s been exposed, that he’s simply sharing recipes and why should anyone be so peeved, but the thing is he never credits any other sources or individuals. And, he always titles his recipe threads with his name, implying that they are his creations.

He could, at the very least, be up-front about it and let people know what his contribution to his shared recipe is and cite sources, but he can’t because narcissists must be the sole being at the center of their world. They are utterly obsessed with praise and admiration.

R35, but they’re not his recipes, as is obviously being revealed here. In fact, from what I’ve seen, he adds nothing of any significance to them.

Using his modus operandi, anyone could be offering up their “own” recipes, but normal people don’t do that because they can grasp how pretentious and presumptuous it actually is.

R33, I'm appalled!

Here I though Greg Darling was the Real McCoy...the genuine article...a true original...spreading the gospel truth!

To discover he is nothing more than an interloper...an encroacher...a cribber...a privateer!!!

Oh My! I need my smelling salts...my fainting couch!!

Oh! The Humanity!

I can’t wait for Greg’s Lexington Fried Chicken recipe made with 11 spices and herbs.

R39, being mildly miffed is not the DL way.

Outrage at the most petty offense is not only encouraged here, but is expected, required even. It is the very fuel that propels us.

MARY!!! To everything. Especially if I’m in a pissy mood.

Will this thread end like Greg’s notorious potato flake gnocchi thread, which ended with his toxic tears when he was exposed as the fraud he is?

So he's a troll. Got it.

Gerg must be masturbating on the Charles River Esplanade underneath the Longfellow Bridge. He’s not responding to any of the posts.

I heard he’s out buying a Collie.

Greg, come back. It's good to share recipes but please acknowledge the source as a courtesy. Greg tormenters, have your giggle and give him a break.

I saw a video about how the average (not wealthy) Roman lived in ancient times and they mostly ate at what might be called a taverna nowadays. Get some sourdough bread made with olive oil, honey. Maybe eat porridge or a spicy cheese dish - ricotta, garlic, lovage, rue. Or a “stew” of chickpeas, garlic, rosemary, sage leaves, cabbage leaves

If they had meat it would’ve been a hard dried salami type of sausage with lots of fat and spices in it. Regular people were rarely fat in those days because they walked everywhere…no cars, trains, buses or chariots for them. Everything was made by hand.

I would like to eat an ancient Roman workman’s lunch. They didn’t mention eggs. I wonder if the average Roman had eggs. They usually didn’t have a kitchen available to them for storing ingredients, measuring and cooking food. That’s why they had takeaway from the taverna.

Greg's text:

Pour a little oil onto your spotlessly-clean counter and spread it with your hand to give a light sheen to an area big enough to knead on.

Take the dough out of its bowl and knead it for 10 seconds.

I like to push the dough away with the heel of my hand and bring it back with my fingers.

Form the dough back into a ball, return it to its bowl, cover it again, and leave for 10 more minutes.

.................................................

Nigella's text:

Pour a little oil onto the kitchen counter and spread it with your hand to give a light sheen to an area big enough to knead on.

Take the dough out of its bowl and duly knead it for 10 seconds.

I push the dough away with the heel of my hand and bring it back with my fingers.

Form the dough back into a ball, return it to its bowl, cover it again, and leave for 10 minutes.

LOL.

Oh, Greg Darling! Come Back, Little Sheba!!

I'm still going to try it.... but I'm kneading it in my bread machine.

R50, please do not knead the dough in your bread machine. This dough is kneaded for a total of 30 seconds (10 seconds x 3). So there is no need to use the bread machine.

Good luck!

Greg,

I don't own a pullman pan, can I use a regular loaf pan (or two)?

[quote] Greg, I don't own a pullman pan, can I use a regular loaf pan (or two)?

Yes, you certainly can. I don’t use a true pullman pan, and it comes out brilliantly.

Good luck!

[quote]and it comes out brilliantly.

As did you, I'm sure.

[quote]Dear crazy man, I am not DeFacto and I don’t know GermanGayGuy.

Sure Jan. That’s what GermanGayGuy said too! But you know that of course, Germangregguy.

Nigella's text:

Leave to rise for 1–1½ hours, until it’s peeking out just above the top of the tin.

Turn the oven on when it looks like it’s nearly there.

............................

Greg's text:

Leave to rise in a warm, draft-free place for 1–1½ hours, until it’s peeking out just above the top of the tin.

Preheat the oven to 400 degrees when it looks like it’s nearly there.

LOL

Hi Greg, do you think this recipe could be used for Hamburger buns, as well? Or, is it a bit too delicate for that?

“Tallulah” = Greg Sock Puppet

Don’t forget: three days ago, Greg started an anti-Dutchie thread but did not sign his authenticated name. He then made other unsigned posts, pretending to be different posters supporting the OP.

ElderLez used Ignore and discovered Greg’s deception as well as his unsigned trolling posts on the threads about Dying Joe and his husband Mark.

Exposed!

R58 & R59 I keep telling you I am not Greg or a sock puppet. I have been on DL for many years as my account will verify. Please use your investigation techniques to determine that rather that rattling your sword into the wind. You are sounding like a broken record which no one likes listening to.

I’m so tired hearing about poor Joe and Mark. Give it a rest and let Joe Rest In Peace and stop disrespecting Mark by bringing them up. So tedious and disrespectful.

R59 has got to be one of the very worst people on DL.

Seriously. R59 is a fucking idiot.

[quote] Hi Greg, do you think this recipe could be used for Hamburger buns, as well? Or, is it a bit too delicate for that?

Tallulah, I don’t know about using this dough for hamburger buns. Why don’t you give it a try and let us know how it works. I suggest sprinkling sesame seeds in the top of each bun.

Good luck!

[quote] do you think this recipe could be used for Hamburger buns, as well? Or, is it a bit too delicate for that?

It is perfect for sandwiches — be they bacon, sausage, egg, fish finger — and the bread I always use for my Fried Chicken Sandwich if a good burger bun is not to be found. It also just happens to make the most wonderful toast.

Believe me, Nigella is right!

This loaf makes the best toast. I had some this morning with my soft boiled eggs.

Nigella recommends spreading hot toast with lots of unsalted butter and then sprinkling some flaky sea salt (I like Maldon) over each slice.

It is such a treat and I hope you’ll give it a try.

Greg, on another note, I do appreciate your photo of your Thanksgiving table and dining room. It is exquisite! Green is my favorite color and the light avocado green walls are perfect. At first, I thought it was paint, but upon closer observation it may be wall paper or, perhaps, fabric? It is lovely, especially combined with the oak grandfather clock. It is an antique? Pared with the buffet and chairs, it is gorgeous. My idea of the perfect New England home. I am enthralled with the painting. May I ask the artist’s name? Is it original? I love it. The dining table is charming. Lovely Thanksgiving table cloth with crisp linen napkins, crystal stemware and white settings with silver settings. The centerpiece is perfect! I adore that you used sea shells, as well as fruit and vegetables to accent the centerpiece. A wonderful and complete Thanksgiving theme. What I see of the carpet seems Turkish or middle eastern? The antique silver on the buffet makes me wonder if it is from family or found in exclusive circles. Crown molding always impresses me and the egg shell/ivory color accentuates the ceiling. The motif of the ceiling accentuated the chandelier and wall sconces. What I see of the adjoining room only confirms tasteful and dignified accommodations. Thank you for sharing part of your life with us. And, I really would like to know more about the painting.

Look at sock puppet "Tallulah" setting up the "questions" for main account Greg to "answer."

Shut up, R66.

r66 appears to be the Gap Playback Goon. He started the thread asking Greg for "cake help," specifically choosing a glaze for a bundt cake someone is baking for his (Gap Goon's) birthday. He's also going on about Tallulah being Greg's sockpuppet. And he's issued many posts that are just an R###.

I’m not sure I follow what you’re saying, R68.

I ignoredared r66, Greg, and those are the things I saw.

Hi, Tallulah. Thank you for your nice comments.

You are very observant! Yes, this is an 1860 New England farmhouse and we’ve worked at keeping it true to what it is, while making it comfortable and informal.

In response to your questions:

The dining room is wallpapered. The tall case clock is indeed an antique. Yes, the painting is an original. The carpet is Turkish. The room has a lot of pewter. I like pewter in that house and silver in Boston. Some of the pewter is from family and some were finds at antique shops. The ceiling is tin.

The Boston place is a bit more ‘citified’ — silver, painted walls, a combination of antique furnishings and some contemporary pieces. It’s more formal but also still comfortable.

What’s lovely about the Cape house is the outdoors. We have lovely herbaceous borders and have lots of blackberry bushes and a number of fruit trees (apple, pear, peach, and plum). It’s a lovely setting.

Thank you for your interest!

Greg, nice recipe. I've made bread occasionally, but I only use whole wheat flour and honey, not sugar. During quarantine I actually ordered red wheat berries, ground them myself and made my bread. Best bead I ever made. It required a lot of kneading and mixing, but it really came out good. YOur recipe is fine. There's nothing like homemade bread.

Thank you for saying hello, R72!

Wow! You ordered red wheat berries and ground them yourself! I am very impressed. I’ve never tried that, but maybe now I will.

I agree — there really is nothing like homemade bread.

Thanks again.

R73, if you do order some red wheat berries, go on eBay to find a grinder. Because it's impossible to grind them in a blender without destroying the motor. And most grinders you buy new are expensive. I found a perfectly good one one eBay. Brand new, for $60. It was small so it took a bit longer to grind the wheat, but hey, it was quarantine so I didn't mind. Now I use King Arthur Whole Wheat flour and it's pretty good, but it doesn't compare with the first batch I made from the wheat berries. BTWQ, don't use white wheat berries if you try it. Only Red. You can order organic red from Amazon.

R68/R70 — are you saying that R66 is Mike Bise, aka GapPlaylist guy? The same guy I’ve helped with frosting recipes for his birthday?

If so, I will give thought to sending a note to his school, if only to embarrass him.

Please let me know.

Thank you, R74. I appreciate your good advice and O really want to try this.

If you use an actual Pullman loaf pan with a lid, do you use the lid when it's rising, or only when it's baking?

OP have you ever baked your bread in one of those cast iron dutch ovens?

I don't know Gap Playlist's real name, Greg, but when I ignoredared r66, I found this:

[bold]Greg! I need cake help![/bold]

My birthday is Friday, June 9, and my niece wanted to make me a cake, so I said "A Seventies bundt cake!" just for something different. I don't think I've had one since the Late 80s maybe.

I found this recipe but it has powered sugar as the topping. From the Seventies, I seem to remember some kind of icing drizzled over the top instead.

Greg, you're old, too, as I am, so what do you think completes the cake better? I want it to be as Authentic Seventies as possible. Any suggestions?

I never read any of your recipes with all those wet concoctions, but I love to read your threads for the drama. I don't even know if you bake!

Any help is greatly appreciated!

Can I make it in my bread machine?

[quote] If you use an actual Pullman loaf pan with a lid, do you use the lid when it's rising, or only when it's baking?

Hi, R77. When the loaf is rising in the pan, wait until the dough is halfway up the sides of the loaf pan. Then spray the cover of the Pullman pan lid and place it on. You want to place the lid on before it rises to the top so you don't ruin the rise.

Good luck!

[quote] Can I make it in my bread machine?

I don’t recommend that you do. Not with this recipe.

[quote] OP have you ever baked your bread in one of those cast iron dutch ovens?

Hi, R78. Yes, I have made that popular Dutch oven bread many times in an enameled cast iron Dutch oven and it works like a charm!

Thanks, R79.

That’s all I need to know.

[quote]]Greg, on another note, I do appreciate your photo of your Thanksgiving table and dining room.

LOL. It was taken at a bed and breakfast.

R85, why say something so patently false?

Greg has turned out to be quite an entertaining fellow.

I’m glad my efforts haven’t been in vain.

But the photos weren’t taken at a bed and breakfast.

We can agree on that.

Greg is the George Santos of DataLounge.

Tallulah has impeccable taste in dog ownership. Hi Tallulah!

Just to clarify I was the fourth poster on the thread that will not be named to make the finding regarding Greg. I was the first authenticated poster so I understand why I am getting the credit, but I don’t deserve it. The other three, one of whom is Stargazer, do.

I am not a lawyer and this following is not legal advice:

Many years ago a woman going through a divorce decided to embarrass one of my employees by sending accusations to her work place. My employee was mortified and thought I would be mad at her. I told said employee to get a restraining order. After the police laughed her out the station I told her to get a lawyer and go back to the police station with the lawyer. Well not only did she get a restraining order, but she sued the woman and won. Oh and the husband in the divorce used all of the resulting documentation in the custody portion of the divorce and the woman lost custody of her children. So my non-lawyerly, but absolutely sincere advice to you Greg is that you personally contact Muriel and ask that any threads where you have IRL named or threatened another poster be nuked and that you not send any letters to employers.

And GPG, perhaps you should screenshot this thread just in case.

R91 Hi ElderLez !! How good to hear from you and thank you for your kind words. I have been thinking of you, recently, and wondering how you have been coping with all these torrential rains we have been having in the past few days. It seems global warming is imposing itself upon everyone these days.

I must agree that Cavaliers are the best friends, by far. I never consider my Sammy a dog, unless he acts like one. But, then we all act like one at some point, don't we? Ha! Best wishes to you, my dear. Stay dry.

Thank you Tallulah! I’ve been thinking of you as well. Yesterday they were playing GMA at the nail salon and talking about the temperatures in Florida and I was wondering how you and Sammy were handling walks with the heat. (You are in Florida or am I mistaken?)

Perhaps we should take this conversation back to a CKCS thread before this one is removed?

Ha! Yes, dear. I think that is wise. Actually, I have a few CKCS questions for you. Toodle-oo!

R25 Because so many people FF'd him?

I got the impression Tallulah was Greg's sockpuppet. It's always fawning over Greg.

Has anyone contacted Muriel about Greg and his crumbling mental health? Perhaps he needs a ban or at least a break? If he is GPG he's easily found on IG and such.

Why do people accuse Greg of being malevolent and mean? WHY???? Stoppit. We're here for the bread. So stoppit.

^ Greg

Cause ya are, Greg, ya are.

Anyone who would threaten an anonymous poster on an anonymous forum for getting called out on lies and trolling is not all together well mentally.

Why do trolls have to ruin everything.

Greg -- Darling! -- I'm glad you're back.

Now you shouldn't tell other posters to "Shut Up," like you did at R67. People will begin to assume that you were raised in a barnyard, as well as being a plagiarist!

The Facts:

I do not know Tallulah, nor are Tallulah and I one and the same.

I am not R97.

Also, when I ignoredared Greg, I did not see a single posting to the Joe thread. Not one.

- r68

There's a date/time limit on those posts, R104. If the posts are too old they won't show up in the ignored posters list.

Oh God. It got out of Its cabinet again and is posting again at r103.

Greg dear, this recipe thread flopped now that we know you plagiarized Nigella Lawson. Next time go look for some obscure frau’s cooking blog and post one of her recipes.

R106, so what? Huh??? Sowhat! We all plagiarize someone. And we tweak recipes. And we can coincidently plagiarize any thing. So what??? We had fun talking about bread recipes. And now it's rooned. Fuck you.

Greg, do you have a good pound cake recipe?

Not using your name now Greg? Going to talk to yourself again?

ElderLez, I already saved everything yesterday and contacted several people.

R105 The list of posts that garner WWs visible only to the poster goes back about three months.

How long posts can be found through ignoredar varies with the poster. If you can find the thread on Google and Muriel hasn't flushed it, it might go back ten years. But posts, especially from people who post a lot, don't stay there forever. I assume there's some limit to how far back DL will save them if there are thousands. IOW: Posts from posters with one or two posts from last year might well still be there today. People who post dozens of times daily, every day, might have a month's worth saved on DL.

Joe passed away five months back on January 12th so make of that what you will: chances are you won't see what anyone wrote unless you saved it. Or you go to Google and search for "Datalounge Joe and Mark" to find it there.

Dearest Greg: do not let the mean people dissuade you from posting recipes and stuff. If someone is accusing you of having multiple personality disorder than you are right where you're supposed to be because a disproportionate number of Dl regulars suffer from some form of nutsy ness. It's all good, my bruther.

I am so sorry about all of this, Greg. I have no idea what is going on, but it seems I only complicate matters and so will remain silent. I do so enjoy your recipes and hope you will keep posting. Regards.

So hard to keep up with the Greg threads, soon there will be more Greg threads than trans threads on this place...

[quote]better to deal with him than dealing with the TERF shrieker

Fixed.

Far better Greg than trans.

Hello, R107. Yes, I do have a really good recipe for pound cake. I’ll share it in a moment.

You can't mention the terfs and they pop up!

Terrible, it's like a curse.

[bold] GREG’S INCREDIBLY DELICIOUS RECIPE FOR BUTTERY, MOIST POUND CAKE [/bold]

**All ingredients should be at room temperature!

[bold] INGREDIENTS [/bold]

- 1 8-ounce package of cream cheese

- 1-1/2 cups unsalted butter (this is 3 sticks of butter)

- 2-1/2 cups granulated sugar

- 1/2 teaspoon of table salt

- 6 large eggs

- 2 teaspoons of vanilla extract

- 2-1/2 cups unbleached all-purpose flour

+++

[bold] PROCEDURE [/bold]

1. Preheat oven to 325 degrees.

2. In the bowl of an electric stand mixer blend butter and cream cheese until smooth. Add in sugar and salt and whip on medium-high speed until mixture is light and fluffy, about 3 minutes. Scrape down sides and bottom of bowl.

3. Mix in eggs one at a time, until just blended, and add in vanilla with last egg. Scrape down bowl.

4. Add in flour then mix just until combined.

5. Spray a 12 cup (10-inch) bundt pan or tube pan (without a removable base) generously with non-stick cooking spray, be sure to cover entire surface everywhere if an area is missed cake will stick. Dust with flour and shake out excess.

This cake can also be baked in two loaf pans (9 by 5-inch) instead. I recommend greasing and also lining with parchment (and greasing parchment). Bake time will be the same.

6. Pour batter around into prepared pan then spread evenly.

7. Bake in preheated oven until a toothpick inserted into cake comes out clean, about 1 hour 10 minutes to 1 hour 30 minutes.

8. Let cool in pan on a wire rack 20 minutes, loosen edges with a knife, then invert onto wire rack to cool completely.

9. Once cool slice and serve with lightly sweetened whipped cream and fresh berries. So good!

[bold] GREG’S TIPS [/bold]

It is critical that all ingredients be at room temperature. Don’t try this without room temperature cream cheese, butter, and eggs.

In addition to the vanilla extract you can also flavor the cake with lemon zest, orange zest or 3/4 tsp almond extract for extra flavor.

Don't cool in pan too long or the moisture and steam from the cake can cause it to stick to the pan.

If at any time during baking you feel the top is browning too much, just tent with aluminum foil to prevent excessive browning. You probably won’t need to do this.

Enjoy!

What a nice person you are, R17.

Yeah Greg, now write down the recipe to having a huge and very relaxed butthole like yours.

R20, 🥱

GREG’S INCREDIBLY DELICIOUS RECIPE FOR BUTTERY, MOIST POUND CAKE

Greg:

Spray a 12 cup (10-inch) bundt pan or tube pan (without a removable base) generously with non-stick cooking spray, be sure to cover entire surface everywhere if an area is missed cake will stick. Dust with flour and shake out excess.

CookingClassy:

spray a 12 cup (10-inch) bundt pan or tube pan (without a removable base) generously with non-stick cooking spray, be sure to cover entire surface everywhere if an area is missed cake will stick. Dust with flour and shake out excess.

...................

Greg:

- 1 8-ounce package of cream cheese

- 1-1/2 cups unsalted butter (this is 3 sticks of butter)

- 2-1/2 cups granulated sugar

- 1/2 teaspoon of table salt

- 6 large eggs

- 2 teaspoons of vanilla extract

- 2-1/2 cups unbleached all-purpose flour

.................

CookingClassy:

1 (8 oz) pkg. cream cheese, at room temperature

1 1/2 cups unsalted butter, at room temperature

2 1/2 cups granulated sugar

1/2 tsp salt

6 large eggs, at room temperature

2 tsp vanilla extract

2 1/2 cups (354g) unbleached all-purpose flour

GREG’S TIPS

Greg:

In addition to the vanilla extract you can also flavor the cake with lemon zest, orange zest or 3/4 tsp almond extract for extra flavor.

..........................

Cooking Classy:

In addition to the vanilla extract you can also flavor the cake with lemon zest, orange zest or 3/4 tsp almond extract for extra flavor.

..........................

Greg:

If at any time during baking you feel the top is browning too much, just tent with aluminum foil to prevent excessive browning.

..........................

Cooking Classy:

If at any time during baking you feel the top is browning too much tent with aluminum foil to prevent excessive browning.

r122 r123

GREG’S TIPS

Greg:

Don't cool in pan too long or the moisture and steam from the cake can cause it to stick to the pan.

.....................

CookingClassy

Don't cool in pan too long or the moisture and steam from the cake can cause it to stick to the pan.

If your expecting me to sing your praises, pal, you're going to have to bake up a fresh loaf for me, unless you have instructions for baking it in my Ninja 7 in1 oven that include an air fryer, black and chrome in color, with french doors, @Walmart for $119.99.

Sorry, Darfur O — you’ll need a loaf pan or a Bundt pan.

It’ll be worth it.

I love how R122, R123, R125 is so excited about finding recipes online that I share and recommend. I have stated on many occasions that I don’t create recipes. I just like sharing the best recipes I know of and my recommendations come from years of cooking.

I am not embarrassed. I don’t at all feel “caught.” And I will continue doing what I’ve been doing.

Nothing has changed.

Have fun, R122, R123, and R125.

😘

GREG’S INCREDIBLY DELICIOUS RECIPE FOR BUTTERY, MOIST POUND CAKE

LOL.

That’s right, R129.

It is incredibly delicious.

It is buttery.

It is moist.

You should give it a try!

Greg:

Mix in eggs one at a time, until just blended, and add in vanilla with last egg. Scrape down bowl.

...................

CookingClassy

Mix in eggs one at a time, until just blended, and adding in vanilla with last egg. Scrape down bowl.

The amusing thing is, I could share with someone my grandmother’s apple pie recipe. It’s delicious and I always loved when she made it.

It’s from “The Ladies Home Companion Cookbook.”

Does that matter? No.

Does it taste less good? No.

Does it make me call my grandmother names? No.

It’s a recipe! Get over yourself.

We get it, r131. Enough. You're boring.

Good boy, R131! 🐶

Keep cutting and pasting. Or just provide the link.

R131 — Douche

From a previous thread Greg wrote:

[quote]If you think that I am just cutting and pasting, you're mistaken..

LOL

That’s correct, R136, because I’m not.

I have lots of recipes on file that I like. For example, whenever I want to make a blueberry pie, I go to my file. The recipe might be from an online source, it might come from my subscription to Cook’s Illustrated, or it might come from one of my many cookbooks. But rather than trying to remember where J got the recipe, I simply open my file.

When someone asks for a recipe on here, I share my favorite recipe for that item.

When someone recently asked if I had a good recipe for vegetarian lasagna, I didn’t. So I found one and provided the link to a Cook’s Illustrated recipe.

What I never do is just look for a recipe on-line and simply cut and paste it here. I only share recipes that I have made many times. If not, like in the case of the vegetarian lasagna, I am open and honest about that.

Some of you just enjoy being difficult and unkind.

End of story.

[quote] I have stated on many occasions that I don’t create recipes. I just like sharing the best recipes I know of and my recommendations come from years of cooking.

Then stop prefacing these recipes with “Greg’s” and attribute the original sources. These are not your recipes and claiming them as such is deceptive and manipulative. It’s one of your countless odious qualities.

Or does your Cluster B personality disorder prevent you from engaging in honesty in your desperate quest for attention?

You’re truly a Dollar Tree narcissist.

R37 Bullshit.

You try to pass off the recipes off as your own, hence the titles: "GREG’S INCREDIBLY DELICIOUS RECIPE ...." etc. and so forth.

Your never provide a link to the original source until you're called out.

Good home cooks will tweak a recipe over time...you instead add nothing, they are word for word copies.

You childishly change a word here or there. You took Nigella Lawson's work and simply changed her British terms to American English hoping no one would notice. It's pathetic and dishonest

[quote] Or does your Cluster B personality disorder prevent you from engaging in honesty in your desperate quest for attention?

Yes, I believe it does.

R139, you need some help.

I’m not listening to a word you say.

😙

[quote] I’m not listening to a word you say.

Yet you responded to him. Which means you read what he wrote.

Did you fail gaslighting class in Cluster B school? You are atrocious at it. That and being human.

If you haven’t yet tried one of Martha Stewart’s favorite recipes, you really should.

I did not invent this recipe.

[quote] Yet you responded to him. Which means you read what he wrote.

Oh, okay.

[R139], you need some help.

I’m not following a word you say.

😙

😏 I once dated a man who was incredibly moist, buttery and delicious.

[quote] 😏 I once dated a man who was incredibly moist, buttery and delicious

Just the one, dear?

Betcha it wasn't Greg, r146

Well fine, R148.

You sound like a silly little girl.

Are you a silly little girl, R148?

Best poundcake recipe is from the Desserts by Pierre Herme book.

I like the pound cake recipe Greg shared. You go on the internet and google pound cake and you will find hundreds of recipes essentially the same. So what? Sifting through them and finding one that works for you is great.

Thanks, R151!

You're right—for certain things like pound cake, there are an endless number of recipes. I like the one I shared. But I also am interested in trying R150's recommendation from "Desserts by Pierre Hermé."

Thanks, R150—I will definitely try Pierre Hermé's recipe.

So just post the link to the recipe R151. Why the huge charade and claiming them as its own? Long time troll, new name, pathologically narcissistic, craving for attention and childishly petulant. Block it and its socks.

Don't listen to R154, R151.

No huge charade, as you know. Just me sharing recipes that I like.

And I am not a long time troll. I have been a DL contributor and member since 1995, but hardly a troll.

My name is not new. My parents named me this 56 years ago.

I have no socks.

The real children out here are those who are so jealous of me (for whatever reason) that they need to claim that I have sock puppets, which I do not. And they can't just live with the fact that I am doing no more than sharing recipes. Wow! Such a horrible thing to do!

That's all that's happening here....big bad Greg is sharing recipes.

Oh, stop posing! You're not "Big Bad Greg." You're nicer than you have a right to be. Just ignore the bullshit. Some people just need to behave provocatively to derail shit whenever it suits them. I'm no troll either and I've been here for about 12 years. After a certain point I even started paying. I'm sort of amused that even though people are clearly on the internet, posting, they are to inept to Google pound cake recipes, or any other recipes to share. And we all tweak recipes. I tried a couple of Nigella's recipes and they didn't work. I've also tried Mario Batali and Emeril over the years. Don't like them. But I love Martha, Ina...and dare I say her name: Paula. I could feel the cholesterol attaching to my arteries clogging things up as I watched Paula.

"too" as in "too inept"

[quote]And we all tweak recipes. I tried a couple of Nigella's recipes and they didn't work.

That's why home cooks tweak recipes. It's just a natural process, a part of home cooking.

But note that this Greg person doesn't change a thing in the recipes he's been trying to pass off as his own.

Even his preparation methods are a word-for-word copy. But no one actually cooks that way. You develop your own methods, preferred way of doing things, you find what works and what doesn't.

If you think he actually makes theses recipes, you're a fool.

Hi Max, you need to lay off the Pullman loaves, you're getting pudgy.

And for God sake, just say ah-sa-fa-tee-duh, what the hell were you trying to say?!! Just ask a Indian person.

[quote] If you think he actually makes theses recipes, you're a fool.

You are the fool, R158. I do make these recipes and have even posted photos of my food on here.

I have made this bread many times. In fact, I have a loaf of it in my breadbox right now.

Thanks!

R158, here’s one.

R158 is one stupid shit.

[quote] R158] is one stupid shit.

“Greg’s Delicious Stupid Shit” is undoubtedly a stolen Guy Fieri recipe.

Ugh, I can't stomach Guy Fieri.

I have similar feelings about Bobby Flay.

^^^but they speak so well of you!

I'm thinking of making Rice Pudding in an Instant Pot today. Wish me luck!

WHET Dutchie?

The poster or the thread attacking him?

The poster. He hasn't been seen since the thread attacking him was deleted.

It's weird to not see him somewhere on DL.

He’s on the submarine thread.

Whew!!!!!

[quote] He’s on the submarine thread.

Now, if I wasn't such a nice person, I would say, "Too bad he's not on the submarine."

But, I am not quite as mean as many out here.

🍝 It's so much easier to walk a few blocks to the Italian Bakery & Deli for a freshly baked loaf of Italian or Vienna bread, and a couple cannolis for dessert. Maybe a little tub of olives, too. Great with homemade spaghetti and meatballs and a green salad🤗

Stop eating or using white flour. It is over processed, has no nutritional value and will rot out your stomaches and eventually you will die from it. Before y ou die, you will develop carb face and it will be irreversible. and your bellies will bloat and your farts will smell worse than rotten eggs. Then you will die. But not before. Stoppit.

Why are the threads of this person being deleted?

Which person?

You know who we are talking about E-Lez.

ME, ElderLez! ME.

And to be clear, R175, MY posts are not getting deleted.

It's the fake posts that purport to be me or else it's the posts that are meant to insult me that are being deleted.

Why do YOU think they are being deleted?

You people do not realize the jeopardy you are in by attacking "Greg02116." He is actually MURIEL!!!!! Don't ask me how I know. I can't tell you. It would put you in danger. GRAVE danger (is there any other kind?) but I know this to be a true fact. Every once in a while Muriel comes down from Olympus and impersonates someone. Takes over their body as well as their threads. So attack "greg02116" at your peril. Do not say you were not warned. God bless us every one!

Greg, you know why. They’re most likely being deleted upon your vehement urging and threats of legal action against Muriel.

This thread will now be vaporized in 3, 2, 1…

R179, if you told us, you’d have to kill us?

You’re an admin, then, methinks.

No, R181, the ""God bless us every one..." was a tell...

Every thread Greg touches turns to shit. He truly has the Turd Touch.

[quote] Every thread Greg touches turns to shit. He truly has the Turd Touch.

I am not the one who turns good posts to shit. It's the rest of you.

The ways of Muriel are a mystery to me Greg. Honestly I am amazed this thread hasn’t been nuked yet.

Was there doxxing, threats or legally actionable accusations? If I were Muriel, I’d delete that

No, ElderLez.

There's no doxxing, threats, or legally actionable accusations. Not from me, anyway.

Why would this thread be deleted?

Have you or will you try my recipe for sandwich bread? You really should. You will love it.

Since I consider using a poster’s IRL name on DL and even suggesting contacting their employer to fall into the doxxing bucket, we’ll need to agree to disagree on that.

I have not and probably won’t since I am not a big bread person. I did send one of your chicken recipes to my wife a while ago.

And did she make it, R187?

You should know that your friend's name is hardly a secret. I did not research online to obtain it. In one of HIS insults to me he told me that unlike me, he was interviewed on NPR in 2022. Clearly, this means that he is not trying to maintain any type of privacy. How else would I know his name?

And he was also asking me for frosting recipes for his birthday cake at the same time that he was posting not very nice things about me without using his verified handle. Not very nice. It was another DL poster who informed me that the bullying posts were coming from this person.

I don't like him.

THAT's who you're accusing Greg of doxxing? Nuh-uh. The guy has self-doxxed on any number of occasions. I'm not going to type his name here, lest you start with your "J'accuse!" number on me, ElderLez. Frankly, I expected better from you.

Absolutely correct, R189.

This guy is very eager to tell the world about his hobby.

He should focus more on being a nicer person.

ElderLez, time to start thinking critically.

Here you go:

I ALREADY said doxxing is not an issue.

However, threatening my life and my job is a serious issue. That is why I have sent screenshots of Greg’s multiple threats to several different places in order to protect my life and job from attacks by Greg, as he promised to do.

ElderLez, does this look like he's trying to maintain his anonymity and privacy?

Seriously.

Again, thank you, R189. I am being accused of doxxing this individual. It's ridiculous.

Not to mention what a jerk he has been to me.

Did you threaten his life, Greg? His job?

No, of course I didn't.

ElderLez saw the threats, as did many others.

Muriel saw it, too.

See, ElderLez, he’s lying again.

Honestly, does anyone out here really think that I would threaten anyone's life?

That's so completely absurd that it merits no further comment.

And I hope you had a nice birthday with that lovely frosted Bundt cake.

You're welcome.

At least I am always nice to people on here who help me or who are kind to me.

Okay, ElderLez, I'll leave you and your buddy alone now.

From the deleted thread about some troll keeps asking questions of Greg, Greg wrote:

[quote]If that’s you, Mike Bise, I promise you that you will regret having fucked with me.

In r75 of THIS thread, Greg threatens:

[quote] are you saying that [R66] is Mike Bise, aka GapPlaylist guy? The same guy I’ve helped with frosting recipes for his birthday? If so, I will give thought to sending a note to his school

You are being disingenuous, Greg. I also saw your post from the now-deleted thread "Who does some troll keep posting threads asking various questions of “Greg” "

[quote]"^If that’s you, [name redacted], I promise you that you will regret having fucked with me." —Greg02116

...and as, GPL says, r75 in this thread.

These are barely-veiled threats.

“Disingenuous” = lying.

That’s why Muriel nuked the thread after being alerted, and why law enforcement was sent screenshots of the threats.

[quote]Every thread Greg touches turns to shit. He truly has the Turd Touch.

[quote]I am not the one who turns good posts to shit. It's the rest of you. —Greg02116

I'm reminded of this quote:

[quote]“If you run into an asshole in the morning, you ran into an asshole. If you run into assholes all day, you're the asshole.”

Then there's this beauty from this thread @r172, when others are asking about Dutchie's welfare. When it was revealed that he was on the submarine thread, you posted:

[quote]Now, if I wasn't such a nice person, I would say, "Too bad he's not on the submarine." But, I am not quite as mean as many out here.—Greg02116

You claim that some strangers on a message board have been mean to you, and you think that your reactions to promise to make them "regret fucking with you", thinking about sending a letter to their employer, and wishing a horrible death on them are reasonable responses?

You have many times told others not to take DL so seriously. Perhaps you should heed your own advice.

[quote] “If you run into an asshole in the morning, you ran into an asshole. If you run into assholes all day, you're the asshole.”

Fortunately, I run into the occasional asshole here, but I've also had the pleasure of interacting with so many nice, friendly, and kind people.

[quote] ... and wishing a horrible death on them are reasonable responses?

I can't recall ever wishing "a horrible death" on anyone.

That would be entirely out of character and against my personal morals.

Though there are people out here who routinely wish that I would "die in a grease fire."

Perhaps they should be criticized.

Greg, thank you for the recipe. I am sure you have seen this recipe but just in case you haven't- NYT no knead bread. I don't know if you know Mamadou's bakery which makes the best bread ever (near where we live) but this recipe is the closest to that I have found to make at home. I pre make the dough and freeze it so I can just bake it in the oven when I want some fresh bread. i also sometimes put olives in it to mimic Mamadou's olive bread.

Thank you so much, R208!

Yes! I have been making Mark Bittman's no-knead bread in a Dutch oven for years and really like it.

You live in Winchester! That is very close to where I grew up.

No, I have never been to Mamadou's Bakery, but will definitely try this recipe. And I will add olives to it. What type of olives do you recommend?

I have baked and frozen bread before, but I haven't frozen the dough. I like the idea. Any suggestions about freezing the dough from your own experience?

Thanks again!

Wishing Dutchie was crushed to death in a tiny submarine isn’t wishing a horrible death on anyone?

R210, I would never wish such a thing.

But are you one of the people out here who seem gleeful that the people on the submarine died?

Maybe because Dutchie isn't a billionaire we like him and value his life more? Maybe he's someone you know?

I don't know—but I do know that Dutchie the Great has been very unkind to me on here and I don't like him any more than I like the strangers on board that submarine.

PS, dying in a grease fire would be far worse than whatever happened to those poor people in the submarine.

So unless you want to defend me against those who wish that I would die in a grease fire, I am not at all interested in your opinions.

I’d defend you Greg. After all, you’re too good a chef to use common grease.

Hahahahahah Greg R206 what morals?

You have no morals!

Thank you, R214.

I guess you would know about my morals.

I know about your lack of morals!

BTW, Greg, do you have a cousin Umpty?

No, R217.

I would like a good "must-knead" bread recipe for everyday sandwiches, toast, etc that is richer than my usual Greek-style bread.

There was a really good one on the side of a Robin Hood flour bag that I purchased around 1996ish but I don't think it's on the package anymore.

I'm always suspicious of no knead breads. I like the recipes that call for kneading.