Stupid bread.

[navygreen]

I hate pop-open! types of breads and rolls. They always scare the poop out of me!

Also, my stromboli tonight is going to be seriously ugly, as the french bread would NOT come out of the tube easily. :-/

Comments

[daphyn.livejournal.com]

I hate those too. I always make Thomas open them.

[navygreen.livejournal.com]

I make the boys do them if Philip's not around, but he's at work, and they're outside being boys. ;-)

[daphyn.livejournal.com]

One thing that helps me is to peel back just the first little bit and then push on the seam with a spoon. It's less freaky that way. Then just twist once it's popped :)

[navygreen.livejournal.com]

I usually just bang 'em on the counter to make it less scary. :-)

[crafty-muse.livejournal.com]

I totally agree with you. I always have Eric open them while I leave the room. ;)

[navygreen.livejournal.com]

I must admit I got a very guilty sense of pleasure the first time I handed an unsuspecting A.J. a tube of crescent rolls. Hey, it's a rite of passage! ;-)

[a1.livejournal.com]

glad I'm not the only one who hates them too!
I usually purposely not open them well and then take a knife to it.

[navygreen.livejournal.com]

LOL, I've been known to go that route. Shhhhh! ;-)

[goodjoan]

I'm also among the 'terrified of the exploding bread tube' folks! You are not alone!

[navygreen.livejournal.com]

I love that so many of them seem to be "duds" nowadays. It's not nearly so scary when I have to beat them on the seam to make it pop, and I'm a fan. ;-)

[redwink.livejournal.com]

I tend to peel the label off*, then whack the tube on the edge of the counter. I aim to have the seam be the point of impact. This always makes a loud noise, so I don't jump when it pops open. Be sure to have a firm grip on the tube and picture something you're angry about - might as well use constructive violence to make yourself feel better!


* = I also tend to automatically thow the label in the garbage. This is despite the fact that I *know* that I need it for the directions on the label.

[navygreen.livejournal.com]

That's pretty much what I do. Lately, I've had more "duds" that didn't open the first round, and that's fine with me - I prefer whacking them. ;-)

But LOL! I always forget and toss the label, too! Now I've finally got it memorized for crescent rolls - 375° for 9-11 minutes!

[angelrose.livejournal.com]

Me too...on another note though I bought "Artisan Bread in 5 Minutes a Day" an am now baking all our own bread from scratch. It's super easy too, maybe five minutes to mix up and then a minute or two to shape before letting it rise and pop in the oven. Seriously yummy bread and ridiculously easy!

[navygreen.livejournal.com]

Is it bread-maker stuff? Or just more quick breads?

[angelrose.livejournal.com]

Nope not breadmaker stuff and not really quick breads, lol.

Basically you mix up a big batch of dough, let it rise in the container for a couple hours then stick it in the fridge. It can stay in the fridge for up to two weeks, when your ready to bake you just pull off a piece, shape it and let it rise. Throw it in the oven and you have fresh bread for dinner every night. It's so simple and so good, here's a link to the master recipe...
http://www.globalgourmet.com/food/cookbook/2009/artisan-bread/boule.html

[donnajean2277.livejournal.com]

Haha me too! I always make Zee open them. It's like waiting for a balloon to pop in your hands. Ug!

[navygreen.livejournal.com]

YES. That is exactly the sensation - an awful one. Remember balloon relays in our younger years? *shudder*

[lilmissriss.livejournal.com]

Agreed. Those things suck. =/

[navygreen.livejournal.com]

Very.

[butterflymama3.livejournal.com]

Ugh, me too. They scare me too!