Have you ever seen those big fluffy baguettes that the label says are one pound, but that seem really big for that weight? That's achieved through intensively mixing the dough so that the gluten is developed all the way, which allows the bread to expand quite a bit. There are several problems with this, though, not the least of which is that mixing the dough so intensively bleaches out all the color and flavor.There's a solution to this problem that was invented by Raymond Calvel, a French baker who wrote "The Taste of Bread." Mr. Calvel developed a way to get the big fluffy bread while retaining its color and flavor. It's called autolyse, which translates as 'self destruct.' Autolyse is done when you mix only the flour and water of a bread recipe and let that rest for at least twenty minutes, and up to an hour. The flour and water are mixed enough that they are thoroughly incorporated, but not beyond that. This allows the flour to hydrate and the enzymes to start working, particularly protease which works to break down the protein in the flour.
I recently learned that drinks combining beer and alcohol--such as an Irish car bomb (Guinness, Bailey's and Irish
whiskey)--have been illegal in Nebraska for the last 71 years. It is a felony to consume or serve such a drink at a
bar. Nebraska senator Doug Cunningham is trying to get the law repealed, claiming that very few establishments still
recognize it. According to a 
Put your finished cake into the preheated 350F oven and bake. Martha's recipe says that this
will take only 50 minutes, but mine took quite a bit longer, which is hardly surprising given the size of the
cake. Perhaps it is not the ingredients or method, but instead the baking time that causes people so many problems when
they are working with recipes published by Martha Stewart Living. It is also possible that more people enjoy raw cake
batter than I previously imagined. Unless you, too, enjoy raw batter, I suggest that you always perform the
"toothpick" test or simply bake 
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