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Gary350
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BREAD, post Photos and Recipes here.

It is 26 degrees outside and snowing this is a great day to make bread.
I rarely use loaf pans these days I like Cow Pile Loaves.
This turned out to be another good bread.
Gary350 wrote:All bread must have salt it needs a teaspoon of salt.
1 pack of double acting yeast or 1 teaspoon bread yeast.
1.5 cups of 110 degree water
1 teaspoon of sugar.
mix together and set aside for 15 minutes.

1 cup whole wheat flour
2 cups white bread flour
2 tablespoons of corn meal
2 tablespoons dark brown sugar
1 tablespoon Hershey's cocoa
1 teaspoon Marjoram
Mix well and sift. Add 1 cup flour at a time to the liquid stir well each time. Kneed in the last cup of flour. Let stand 30 minutes then kneed until stiff about 30 seconds. Coat the top with butter then sprinkle on your favorite seeds, I used poppy seeds it was all I had. Let rise on pizza pan or cookie sheet until double in size about 1 hour. Bake at 375 degrees 30 minutes. Butter the hot bread on top. Cool 1 hour before you slicing. Bread loaf is 2.5"x7"x11"

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Last edited by applestar on Thu Feb 25, 2016 4:36 pm, edited 2 times in total.
Reason: Added the amount of salt needed for the recipe

imafan26
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Re: BREAD, post Photos and Recipes here.

Looks good.
Question? My grandmother told me not to try to make bread on a cold wet day because it is hard to get the bread to rise. How do you get around that? Needless to say, I had the brilliant idea once to make bread because it was raining too hard to go out and I called my grandmother because the bread did not rise.
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Gary350
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Re: BREAD, post Photos and Recipes here.

imafan26 wrote:Looks good.
Question? My grandmother told me not to try to make bread on a cold wet day because it is hard to get the bread to rise. How do you get around that? Needless to say, I had the brilliant idea once to make bread because it was raining too hard to go out and I called my grandmother because the bread did not rise.
Bread contains liquid usually water, milk, eggs, etc. Heat the liquid to 110 degrees before you mix it with flour. Do a fast yeast starter put 1 teaspoon of sugar in 110 water then sprinkle yeast on the water surface. After about 5 minutes stir in the yeast. In about 15 minutes yeast will start to foam. Time to add all the dry material. Bread is warm from the 110 degree water plus the yeast starter gets it started several times faster. Keep your bread in a warm place like setting on top of a large pan of warm water or on top of the warm kitchen stove.

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Gary350
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Re: BREAD, post Photos and Recipes here.

I went to Readyville TN yesterday to see what kind of real stone ground flour they have for sale. Wheat, barley, rye, buckwheat, corn, millet and others all $10 for a 5 lb bag. I'm not sure I trust grocery store flour I want the real thing to make bread. $10 a bag seems expensive but they grind and sell small quantities so I guess they have to make money to stay in business. I can buy corn, wheat, barley, rye, etc. at the Coop about 30 cents per lbs in 50 lb bags. I wonder if flour made from sweet corn tastes better than field corn I know all the grocery store flour is field corn. I found a used grocery store coffee grinder $250 wonder if that will make flour it is adjustable from course to fine? I'm not wanting to get into my own business of making bread flour and I have no clue what I would be with 50 lbs of each flour but it would be nice to have my own flour cheaper than $10 a bag. Northern Tool sells a hand crank grinder $50 I might splurge and buy one to make flour from some of my garden sweet corn. Several people selling $10 flour on ebay too. I'm just brain storming. I need several varieties of bread flour while cold weather is still here once it gets 100 degrees outside I don't want to be doing much cooking in the house it runs up the AC bill. I got a used kitchen stove to put in the garage so maybe I can still bake bread in the summer, I will CAN all my tomatoes and beans in jars this summer outside on that cheap used stove.

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Re: BREAD, post Photos and Recipes here.

Thank you Gary350 for the bread recipe. Looks good. Some interesting ingredients.
That's a neat old house in that photo. I think it must be a house. The top level looks like a fun place to climb up to. And look at that foundation. Looks like there might be a creek in back. The windows are similar to my old wood windows built in 1906. That window near the porch looks interesting. Looks like there's an old style hanging light on the porch. Nice place.
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Re: BREAD, post Photos and Recipes here.

Gary, if you are going to have a bread recipe thread, you should link your No Knead Bread, easy and fast.

Here's my Mom's "Refrigerator Rolls" recipe. I have used it for dinner rolls, cinnamon rolls, and loaves of bread. I have (what's left of) her Good Housekeeping cookbook from the 1930's. It's from there but the pages are stained and torn. I will just list the ingredients:

1 package yeast
2 tablespoons water (for proofing)

1 cup hot water
1 teaspoon salt
1/3 cup shortening
1/4 cup sugar

1 egg
3 1/2 to 4 cups flour
digitS' wrote:Mom always put up to 50% whole wheat in her "refrigerator rolls." We do, too ;).
Start melting the shortening in the hot water. Add the other ingredients and work them together as best you can in a large bowl. Turn out onto a floured board to finish that process, kneading just until the dough is no longer sticky.

Place dough in a clean greased bowl, cover and refrigerate overnight. Shape into rolls or loaves the next morning. You can turn it out on a board again, roll it out, and make cinnamon rolls if you want. Allow to rise double, and it will take most of the day at room temperature because the dough starts off cold. Bake at 350°f until tops are brown - about 35 minutes.

Except for ingredients, this is from memory.

I made cornbread the other day with frozen sweetcorn, cut off the cob. It was delicious. I don't really know why the author of the recipe calls it Mexican cornbread, but here it is:
https://www.pbs.org/food/recipes/sweet-m ... cornbread/

Steve
Last edited by applestar on Thu Feb 25, 2016 5:03 pm, edited 1 time in total.
Reason: Added whole wheat substitution for the recipe.
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Re: BREAD, post Photos and Recipes here.

Gary350 wrote:...
1 pack of double acting yeast or 1 teaspoon bread yeast.
1.5 cups of 110 degree water
1 teaspoon of sugar.
mix together and set aside for 15 minutes.

1 cup whole wheat flour
2 cups white bread flour
2 tablespoons of corn meal
2 tablespoons dark brown sugar
1 tablespoon Hershey's cocoa
1 teaspoon Marjoram
...
I'm trying this recipe today and I have a couple of questions.
1) It doesn't call for salt. I want to confirm that. In my sandwich bread recipe, the amount of salt determines how well the crumb holds together. No salt here, yes?

2) The recipe calls for one package or one teaspoon of yeast . A package is 2.25 teaspoons. Should I use one tsp or 2.25 tsps?

I would love to get freshly ground real stone-ground flour and I'd gladly pay $10 for a five-pound bag. Supermarket flour is crap. Real stone-ground flour is awesome.

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Re: BREAD, post Photos and Recipes here.

Allyn wrote:
Gary350 wrote:...
1 pack of double acting yeast or 1 teaspoon bread yeast.
1.5 cups of 110 degree water
1 teaspoon of sugar.
mix together and set aside for 15 minutes.

1 cup whole wheat flour
2 cups white bread flour
2 tablespoons of corn meal
2 tablespoons dark brown sugar
1 tablespoon Hershey's cocoa
1 teaspoon Marjoram
...
I'm trying this recipe today and I have a couple of questions.
1) It doesn't call for salt. I want to confirm that. In my sandwich bread recipe, the amount of salt determines how well the crumb holds together. No salt here, yes?

2) The recipe calls for one package or one teaspoon of yeast . A package is 2.25 teaspoons. Should I use one tsp or 2.25 tsps?

I would love to get freshly ground real stone-ground flour and I'd gladly pay $10 for a five-pound bag. Supermarket flour is crap. Real stone-ground flour is awesome.
All bread must have salt it needs a teaspoon of salt.

Problem with this forum threads lock and typing errors can "NOT BE FIXED." Fix the forum.
:arrow:
This is a Grain Mill built in 1812 not a house. It is built on the stream to turn the water wheel to power the stone grinding wheel. They make and sell several types of stone ground flour. I think you can order flour from them by phone or online. This Mill has changed hands many times over the past 40 years the new owner has finally found a way to make enough money to restore the place and kept this piece of history alive. They have a restaurant with some of the best food you ever ate. They have great breakfast, lunch and dinner too. Evening dinner often includes special stuff like music and dancing. People drive for 100s of mile to come here these days. We had brunch there last Wednesday it was a bit pricy but not bad considering we had too much food, ate 1/2 then took the other 1/2 home and got 2 meals out if it that made 4 meals be $5 each.

https://www.readyvillemill.com/

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Last edited by applestar on Thu Feb 25, 2016 7:17 pm, edited 1 time in total.
Reason: Added link to expired editing discussion to redirect the OT

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Re: BREAD, post Photos and Recipes here.

Any of the moderators and even the webmaster will help fix typing errors, etc. Just send one of us a PM. (I'm constantly fiddling with my own posts -- even from years ago. I'm terrible with typos and am equally antsy to fix them when I finally notice that I've made one. So I understand the frustration and will be happy to oblige.)

That place looks really interesting. I don't know if I'm ever going to have the chance to visit, but I'm saving the info for future ref JIK. Thanks!
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Re: BREAD, post Photos and Recipes here.

Oh the bread and flour! I've mostly likely mentioned before, I do bake bread, about 1/week, 3 loaves in a batch. The mixture changes slightly each batch as I don't measure, just mix, knead, rise, punch down, put in loaf pans, rise, bake. Next time I bake may write down the basic recipe as I go.

Anyway, the flours and grains used
Hodgsons Mill naturally white flour (King Arthur brand also has one)
1+ cup rolled oats given a whorl in the blender
Some each of various grains from Bobs Red Mill including graham, spelt, brown rice.
Corn meal -I don't use as it seems to make the bread more crumbly.

A woman who comes to the farmers market for summer season has ground grains including rice, bean, corn, oats. I have used the navy bean flour as another addition to the mixed grain breads. I need to encourage her to add barley to her offerings.
Have fun!
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Re: BREAD, post Photos and Recipes here.

I was inspired to bake bread. Incorporated leftover kefir-soaked muesli and 1/2 bag of fresh cranberries that needed to get used in the dough. Subbed kefir whey for water. Maple syrup for sugar. Yeast grew like crazy! :D

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-- freeform loaf positioned diagonally on parchment and supported along the lengths with bunched up aluminum foil logs to rise upward better --

Yummy! It's a great sandwich bread -- unsalted cultured butter and polish ham :()
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Re: BREAD, post Photos and Recipes here.

I made this big loaf of whole wheat bread the other day it fills up the whole pizza pan. This bread has 1/2 cup of sunflower seeds, 1/2 cup flax seeds, 1/4 cup millet, it turned out good. Basic bread recipe is 4 cups of bread flour, 2 cups whole wheat flour, 1/2 cup sugar, 1 1/2 tsp salt, 2 pack or 2 teaspoon of yeast, 110 degree water. Bake 350 for 20 minutes then 400 for 10 more minutes or until crust is golden brown.

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Re: BREAD, post Photos and Recipes here.

This was made using a bread maker and I believe it was a wheat "pre-mixed" bread packet, my son loves this

Pepperoni/Mozzarella bread.

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Interesting! Do you add the pepperoni and the cheese or is it part of the packet? What do you need to add?

...

I used same basic no-knead buttermilk roll recipe as above but used kefir whey mixed with shredded carrots cooked until softened in butter and water, then added to the whey to "warm" temp for the sugar (coconut sugar), sea salt mixture for proofing the yeast. Mixed whole wheat white wheat, bread flour and a bit of gluten-free all purpose mix (the ingredients help with whole wheat flour). Rolled into 5 balls, then placed in parchment-lined warmed casserole. Glazed the top with orange juice/butter/carrot reduction and sprinkled with white sesame seeds, baked covered with foil for the first 1/3, buttered the top while cooling on the rack.

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Re: BREAD, post Photos and Recipes here.

applestar wrote:Interesting! Do you add the pepperoni and the cheese or is it part of the packet? What do you need to add?
I chop and cook the pepperoni, save the pepperoni oil, chop up some string cheese and add the cheeses, oil and cooked pepperoni to the bread maker when it "Beeps" during the sweet stage.

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Re: BREAD, post Photos and Recipes here.

I have only made bread a few times and it still comes out like it is not cooked. It tastes ok once it is toasted. What am I doing wrong?

On a rainy day when the humidity is 100% do I have to use more or less flour?

Anybody got a recipe for Sally Lunn brown and serve rolls? I had a recipe for Sally Lunn mini loaves that I could partially bake and freeze to make brown and serve rolls. I can't find that recipe now.

How long will bread keep outside and in the freezer?
Happy gardening in Hawaii. Gardens are where people grow.

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Re: BREAD, post Photos and Recipes here.

Runner bean and walnut-rosemary bread baked in a bundt pan

Image
(Hazelnut MEAL loaf cake on the right)

1/2 of the Basic no knead buttermilk bread recipe with following mods --
- 1 cup water, 1 cup frozen green runner beans, blended, then heated with 2 Tbs butter until boiling. Pour into 1 cup kefir whey
- unsulfured molasses for sugar
- 2 tsp yeast
- 1/4 cup cornmeal, 2 cups bread flour, 2 cups white whole wheat
- 1/2 cup walnut pieces
- butter and evoo bundt pan and flour with cornmeal and finely minced fresh rosemary
- first rise in 8 cup Pyrex >> pushed up the oiled plastic wrap and fitted lid.
- Scoop out into 10-cup bundt pan. Smooth and evoo top of the dough before final rise covered with the plastic wrap.
- fill bottom of broiler pan with water and pre-heat oven, put the bund pan in the water
- when done, turn the bread out on parchment lined rack and bake over the water pan, for another 15 minutes to dry the outside into semi-hard/chewy crust.

Modified Carrot and Kefir Whey No-knead pull-apart rolls

I used same basic no-knead buttermilk roll recipe as below but used kefir whey mixed with shredded carrots cooked until softened in butter and water, then added to the whey to "warm" temp for the sugar (coconut sugar), sea salt mixture for proofing the yeast. Mixed whole wheat white wheat, bread flour and a bit of gluten-free all purpose mix (the ingredients help with whole wheat flour). Rolled into 5 balls, then placed in parchment-lined warmed casserole. Glazed the top with orange juice/butter/carrot reduction (cook carrot chunks in 2tbs butter, 2 Tbs coconut milk drained coconut flakes, and 2/3 cup OJ -sea salt, fg nutmeg, fg black pepper- until fully cooked and juice is reduced.) sprinkled with white sesame seeds, baked covered with foil for the first 1/3, buttered the top while cooling on the rack.

Image

No Knead Buttermilk Bread | Kitchen Confidante
https://kitchenconfidante.com/no-knead-b ... ead-recipe
NO KNEAD BUTTERMILK BREAD
MAKES 2 LOAVES LARGE LOAVES, OR 4-6 SMALLER BOULES | PREP: 5 MINUTES, PLUS RISING | COOK: 45 MINUTES
The original recipe for Buttermilk Bread as it appears in The New Artisan Bread in Five Minutes a Day calls for loaves to be baked in loaf pans, however, I skipped this to make free form boules, in smaller portions. Please refer to the cookbook for instructions on baking them into sandwich loaves.
No Knead Buttermilk BreadPRINT RECIPE
INGREDIENTS >> half

* 2 1/3 cups lukewarm water
* 1 cup buttermilk

>>> 1-2/3 cups kefir whey or 1 cup whey plus
>>> 1 cup shredded carrot cooked with 2tbs butter
>>> and 1/2 cup water

1 tablepoon granulated yeast >> 1-1/2 tsp yeast
1 to 1 1/2 tablespoons kosher salt >> 2 tsp sea salt
1 1/2 tablespoons sugar >> 2 tsp sugar
6 1/2 cups bread flour >> 3-1/4 cups flour
cornmeal for dusting
Melted butter
INSTRUCTIONS

In the bowl of an stand mixer (or a large bowl, about 6 qt capacity), mix together the water, buttermilk, yeast, salt and sugar. Add the flour and mix using the paddle attachment (or mix by hand with a wooden spoon). Do not knead the dough.

Lightly cover the bowl and let it rest at room temperature for 2 hours, or until the dough doubles in size, then collapses.

At this point, the dough can be used immediately, or it can be stored in the refrigerator in a covered container and used within 5 days. The dough can also be stored in the freezer for up to 3 weeks.

When you are ready to bake, cut off your desired amount from the dough. I baked free form loaves from portions about the size of a grapefruit on a baking stone. Dust the portion of dough with flour and very lightly knead and shape it into an elonglated ball. Lightly cover with a kitchen towel or plastic wrap and let it rest for 90 minutes.

Preheat the oven to 350 degrees F. Place the rack in the center of the oven with the baking stone, if using.

If baking on a baking stone, lightly dust the bottom of the loaf with cornmeal. Otherwise, place on a parchment lined baking tray. Lightly brush the top of the loaf with melted butter. Bake for about 45 minutes, or until the bread is golden brown. Brush the top of the bread with a little more melted butter upon removing from the oven. Take the bread out of the pan and cool before slicing.

From The New Artisan Bread in Five Minutes a Day, Jeff Hertzberg, M.D. and Zoe Francois (Thomas Dunne Books, 2013).
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Re: BREAD, post Photos and Recipes here.

imafan26 wrote:I have only made bread a few times and it still comes out like it is not cooked. It tastes ok once it is toasted. What am I doing wrong?

On a rainy day when the humidity is 100% do I have to use more or less flour?

Anybody got a recipe for Sally Lunn brown and serve rolls? I had a recipe for Sally Lunn mini loaves that I could partially bake and freeze to make brown and serve rolls. I can't find that recipe now.

How long will bread keep outside and in the freezer?
I was hoping other people with more experience would answer....

Bread is yeasty when freshly baked -- some people say a day old bread is, in fact, better. Do you think that might be the issue for you?

How do you determine doneness? Have you tried using a thermometer? I think instant read of 160° F when done. (From memory -- you may want to make sure....)

Good yeast bread actually keeps for a several days unrefrigerated -- I heard because the yeast will prevent mold from taking hold at first. (Huh not sure how that actually works, yeast is not entirely killed by the baking process? Hmmm.) I've seen unrefrigerated store bought natural (no preservatives) bread get moldy before my own home-baked bread during same storage period.

Most people say bread is better stored longer term in the freezer rather than refrigerator. Once frost forms inside the bag though, bread tastes freezer-burned. Also picks up freezer odors. I toss out (compost) or use unsalvageable bread for birdfood. But if iffy but still good enough, I might turn them into croutons, breadcrumbs, or meat pie crust.
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Re: BREAD, post Photos and Recipes here.

imafan26 wrote:I have only made bread a few times and it still comes out like it is not cooked. It tastes ok once it is toasted. What am I doing wrong?

On a rainy day when the humidity is 100% do I have to use more or less flour?

Anybody got a recipe for Sally Lunn brown and serve rolls? I had a recipe for Sally Lunn mini loaves that I could partially bake and freeze to make brown and serve rolls. I can't find that recipe now.

How long will bread keep outside and in the freezer?
Hi, hello! I'm a baker in sunny (and HUMID) Florida! At my bakery, we make exclusively sourdough breads, which are a tad different from regular yeasted breads, but I started off baking at home with regular commercial yeast. Regardless of what leavening agent you're using, the best thing for you to develop is a "dough sense", meaning simply, that you need to get a feel for the dough you're trying to make. Recipes are great for getting started, but if the recipe says to use 2 cups of flour, and your dough is still shockingly wet, you'll need to add in more flour! Add it in in small amounts, until the dough is tacky and sticky, but not wet. Also keep in mind that if you're kneading the bread on the counter, all that flour you put down and on your hands is also going to be incorporated into the bread.

Now, regarding the doneness of your bread, we typically look for the bread to be reading between 180 and 200 degrees on an instant read thermometer, stuck into the bottom or side of your loaf, ideally. It does depend on what kind of bread your making (breads with eggs, milk, etc will want to be closer to 200 than 180), but it's a good starting point. If you feel like it's taking forever for your bread to get there, you probably have your oven set too low! The lowest temperature I bake my bread at in my home over is 375, but upwards of 400 is really ideal. We run our commercial over at about 500 degrees, but I feel that makes my house way too hot.

Feel free to reach out if you (or anyone else) have more questions! I may ask a lot of dumb questions here because I'm a new gardener, but I know quite a bit about bread, and would love to help!

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Re: BREAD, post Photos and Recipes here.

Ooh thanks for providing the correct temperature range to look for -- I was being too lazy :>

Now that I know there are more bread experts here, I will be asking questions, too. :()
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I made bread again, this time using this recipe with a few mods -- expired whole milk warmed up plus kefir and kefir whey, 3 Tbs honey, 1 Tbs molasses, 1 Tbs maple syrup; used 2 cups white whole wheat and 1-3/4 cups white bread four and subbed in 1/4 cup hazelnut/almond nut meal. Used sunflower oil in the 8-cup Pyrex bowl for proofing; this one needed some serious kneading (lightly dusted with gluten free flour) to turn from shaggy floury dough into smooth elastic dough (and needed a splash of whey) ...and worked 2 Tbs softened butter into the dough in the process; brushed just the top dough raised in pyrex loaf pan with egg wash (1 egg + 1T water) and sprinkled with white sesame and brown flax seeds, then more egg wash 10 minutes before baking. Rotated pan halfway into baking and brushed some more with egg wash, then tented with aluminum foil. Stopped baking 5 minutes before end-time and rested in hot oven 5-10 minutes before removing to cool.

King Arthur's 100% Whole Wheat Sandwich Bread Recipe | King Arthur Flour
https://www.kingarthurflour.com/recipes/ ... ead-recipe

Note -- this recipe mentions how to use a thermometer to check doneness.

Forgot to take pictures :oops: since the hungry horde clamored to be fed with the new baked bread and was busy during the barely enough 1/2 hour cooling time (unfortunately it was still hot when I sliced it all up -- I don't think you are supposed to cut bread until completely cooled to "warm"... right?)
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Gary350
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Re: BREAD, post Photos and Recipes here.

Today I made 1/2 a bread recipe. 3 cup bread flour, 1 teaspoon salt, 1 pack double acting yeast, 1 egg, 1 cup warm milk, 2 tablespoons sugar, 1 stick melted butter. I kneeded the dough until it was too stiff to kneed about 5 minutes then let it rest 10 minutes.

I decided to turn this into cinnamon rolls so I rolled it out into a rectangle 20" x20" then covered it with 1/4 stick of melted butter. I mixed 2 tablespoons of cinnamon with 1 cup of dark ground sugar then sprinkled it on the dough. Roll it up like a jelly roll then cut it into 12 equal pieces.

Stand rolls on end in a baking pan make sure they are all 1" apart then spray tops with butter. Put them in a warm place until double in size a little more than 1 hour. Bake 350 degrees F 25 minutes. Let cook the put frosting on top. I cheated and bought white cake frosting in a can at the grocery store.

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imafan26
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Re: BREAD, post Photos and Recipes here.

Any body got a recipe for a brown and serve type bread? I used to have one for Sally Lunn brown and serve mini bread which was perfect since I can't eat a whole loaf of bread fast enough. I can't find the recipe again.
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I vaguely remember those -- aren't they the kind that are pale doughy looking and you bake them until brown? How long do you bake them for? Can't you just make regular recipe for dinner rolls or small loafs, then half-bake them and freeze?
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Last night, I wanted to use up some of the kefir whey so I decided to make bread. I measured out the whey and added a chopped pitted date, a swirl of honey, and some sea salt... then realized I couldn't find where I stashed the yeast. I was getting sleepy and irritable, so gave up on searching and added about 1/4 tsp of freezedried sourdough starter, mixed in some whole wheat flour, covered it and went to get ready to go to bed. Came back to slightly bubbling mixture and added a some more flour for sponge, and went to bed.

This morning, I added bread flour and went out to garden.

In the afternoon, the dough had risen to the top of the 8 cup measuring cup. So I punched it and added raisins, a swirl of honey, butter cut up into 1/4 to 1/2 inch pieces, and peeled/chopped half of an early harvested apple, then pulled up all the dough from the sides to enfold, and dumped the mass in a glass loaf pan coated with sunflower oil. Probably half-filled it. Covered with oiled plastic wrap and a towel until doubled/risen to top, then baked in 350°F toaster oven for 45 minutes, rotating the pan after 25 minutes.

Cooled in the loaf pan until cool enough to handle, then turned out upside down on a parchment to dry/cool the sides and bottom.

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...I wasn't going to eat it until tomorrow for breakfast -- imagining toasting and sprinkling with ground cinnamon, coffee.... mmm! But if the DD's get into it before then and I'm still awake, I'll take a cross section photo and post. ;)

This was a slap together toss in what seemed right kind of bread. Reading over and reviewing, I'm reminded that Gary350 said you have to add enough salt, and it seems to me I don't think I did.... Hmm... well, the butter I used was salted butter and not unsalted. Well, I'll come back and let you know when I taste it.

...I also wonder if I should have removed the towel and plastic wrap and tried to let it rise a bit more before baking...
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Gary350
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imafan26 wrote:Any body got a recipe for a brown and serve type bread? I used to have one for Sally Lunn brown and serve mini bread which was perfect since I can't eat a whole loaf of bread fast enough. I can't find the recipe again.
This may be the recipe your looking for. This is a big recipe I like to make it for Thanksgiving or Christmas it makes enough for a crowd. If I make it for only the 2 of us at home I make 1/2 a recipe.

This recipe is amazing because you can do so many different things with it.

5 C of Bread Flour
1/3 C sugar
1 teaspoon baking soda
2 teaspoons of salt
3 teaspoons of baking powder
1 1/2 C buttermilk.
1 C melted butter
1/4 Cup warm water to proof the yeast
1 pack double acting dry yeast.

Add yeast to warm water with 1 teaspoon of sugar wait 20 to 30 minutes until yeast begins to foam.

Kneed the bread, fold in 1/2 over and over for 5 minutes until dough becomes too stiff to kneed. Let dough rest about 10 minutes until dough becomes soft. Roll the dough out on counter top into a long tube shape 1 1/2" diameter. Cut tube into 1 1/2" long pieces. Roll all the pieces into a golf ball diameter shape. Place dough balls in a pan let rise until double in size then bake 25 minutes at 350 degrees F.

If your coat the dough balls with oil they cook into a golden brown color.
If you coat the dough with sugar water it cooks to golden brown too slightly different color.
Coat with eggs wash 1 egg white + 2 tablespoon water scrambled paint dough it comes out golden brown too.
Coat dough with butter it come out very deep dark golden brown.

I like to use an empty Ro-Tel can like a cookie cutter. Roll the dough out about 3/4" thick, cut into pieces & place pieces in 9x12 pan, coat with oil let rise until double in size them bake 20 minutes at 350 F.

Another thing I like to do is roll the dough out 1/2" thick. Coat 1 side with butter then cut it into 2" x 2" squares. Stack all the squared up like a stack of pancakes then put the stack in a bread pan laying on its side. When double in size the bread pan will be full. Bake 25 min at 350 F. This makes a loaf of bread that pulls apart like slices of bread.

Twisted bread loaf is nice, roll dough out so it is about 16" long. Fold in 1/2 then twist the 2 rolls round 2 times to form a twisted loaf of bread. Place in bread pan until double in size bake 25 min at 350 F.

To make pretzels roll dough into 1/2" long tube about 12" long then twist into pretzel shape. Let rise for 30 minutes then drop into boiling water for about 1 or 2 minutes. Bake on cookie sheet 20 min 350 F.

If your making biscuits do not kneed the dough. Fold the dough in 1/2 about 4 or 5 times. Roll the dough out about 1/2" thick cut with a Ro-Tel can to make biscuits. Fill 9x12 pan with biscuits let them rise for about 10 to 15 minutes then bake 20 min at 350 deg.

Top each of these with your favorite wash to get the desired golden grow look and crispy crust.

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Thanks for the recipe Gary. The ingredients look right except for the buttermilk and you had good tips. My grandmother said, the raw taste of the bread was a kneading problem. Since I don't make yeast bread that much, I don't have a lot of bread sense. I have gotten better. Now, I knead the bread in a mixer instead of by hand. I end up using less flour and every thing gets blended better. When the dough pulls away from the bowl and stays on the hook, I know it is just about ready because it starts blistering. Adding too much flour made the dough tough.

The Sally Lunn recipe was my first success. I think mainly because it was not a sweet bread and the recipe was not for 60 loaves so it was less dough to work with. It also did not require a lot of kneading. I like spoon breads too for the same reason, they don't need a lot of kneading.
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applestar
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Ah, so I guess I was thinking of something completely different? Glad Gary350 knew what you were talking about. :wink:

Here's my bread cut open. I was right -- should have added another 1 tsp of salt when I added the raisins, etc. but it was tasty sliced, toasted and drizzled with honey, sprinkled with Himalayan pink salt and ground cinnamon. :D One DD had two slices, the other one eschews honey and had hers with Nutella. :()

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Re: BREAD, post Photos and Recipes here.

imafan26 wrote:Thanks for the recipe Gary. The ingredients look right except for the buttermilk and you had good tips. My grandmother said, the raw taste of the bread was a kneading problem. Since I don't make yeast bread that much, I don't have a lot of bread sense. I have gotten better. Now, I knead the bread in a mixer instead of by hand. I end up using less flour and every thing gets blended better. When the dough pulls away from the bowl and stays on the hook, I know it is just about ready because it starts blistering. Adding too much flour made the dough tough.

The Sally Lunn recipe was my first success. I think mainly because it was not a sweet bread and the recipe was not for 60 loaves so it was less dough to work with. It also did not require a lot of kneading. I like spoon breads too for the same reason, they don't need a lot of kneading.
I discovered this recipe many years ago from a woman that won 1st Place Blue Ribbon at the county fair baking contest. Buttermilk is acid like vinegar when mixed with baking soda it produces carbon monoxide gas that makes the bread rise exactly like yeast only difference is this is much faster 10 minutes compared to yeast 1 or 2 hours and you still get the good yeast flavor because the recipe has yeast in it. You can substitute Milk + 2 teaspoons of vinegar for Buttermilk its the same chemistry with no buttermilk flavor. This is a large recipe it makes 2 to 3 loaves of bread and 40 or more biscuits depending on the size and shape I always make 1/2 a recipe. I originally got this recipe because it makes such good biscuits. If you kneed dough by hand 5 minutes until stiff it makes excellent loaf bread. I got lazy for about 15 years and bought a bread machine to mix and kneed the dough but now I do it by hand again. I got tired of cleaning the machine and storing the machine in the kitchen cabinets.

I made more cinnamon rolls today with a different recipe. It looks better but the other recipe is better.

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Re: BREAD, post Photos and Recipes here.

I baked some sourdough rye bread today, which I started Friday, and fed the culture a couple times Sat. Nothing like homemade bread!

Sponge:
ImageDSCF0311 by pepperhead212, on Flickr

All the ing. dumped on the sponge, before the flour gets added to the mixer:
ImageDSCF0312 by pepperhead212, on Flickr

The dough, finished kneading in the mixer. The shine is from Pam, which I spray on, to keep it from sticking to the bowl.
ImageDSCF0314 by pepperhead212, on Flickr

After rising :
ImageDSCF0315 by pepperhead212, on Flickr

2 lbs of dough, in each pan:
ImageDSCF0316 by pepperhead212, on Flickr

After rising 50 min:
ImageDSCF0317 by pepperhead212, on Flickr

One finished loaf:
ImageDSCF0318 by pepperhead212, on Flickr
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Oooh looks so yummy! I'm picturing slathering with mayo, big slabs of garden tomatoes... basil or nasturtium leaves.... OK now I'm hungry! :D
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I'm trying to get to the point of being able to bake bread by "feel" -- still need more practice as it turned out though .... :oops:

Today's bread was started last night with whole wheat flour, kefir/kefir whey, home made blackberry soda, vanilla sugar, bottled yuzu/citrus juice, sea salt, and a few grains of freeze-dried sour dough starter. This morning, added white bread flour, kneaded and coated with Sunflower oil in 8 cup glass pyrex to proof.

After proofing, added whole wheat flour, potato starch, baking soda, chopped dried apricots, chopped fresh strawberries, chopped whole almonds, honey, more sea salt, and butter. Kneaded well, then coated with old fashioned oatmeal and into parchment lined oval side dish casserole. Covered with plastic wrap to rise.

Here is where I made a mistake. I baked it in a pan of hot water, loosely covered with foil in 375°F oven for 50 minutes, rotating at 20 minutes and removing foil at 40 minutes. But the bread turned out to be still doughy in the middle when it was cut into after cooling. *Note to self, use instant read thermometer* I'm guessing bread needed more time because it is dense.

I baked for 30 minutes additional time at 350°F but that still wasn't entirely enough. Nice crusty crust, though. Slicing and toasting to compensate is helping, and it is lovely as toast with a pat of butter.

I need to find out what to do when your bread is undercooked but you already cut the loaf. :roll:
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Hi All.

Your photos and recipes are all amazing. My mouth is watering.

I could use some advice. It will be another 2 or 3 months before I can incorporate bread back into George's diet. When he can have bread I want it to be home made. The problem: I have never made bread. :eek:

I do not own a stand mixer or any specialized bread making equipment. I do have loaf pans.

So - can you -helpsos- me with a basic bread recipe - preferably whole wheat or whole grain. Nothing fancy.

I know nothing about bread making so talk to me like you would a 3 year old. :wink:

Thank you :!:
Elizabeth - or Your Majesty

Living and growing in Lafayette, La.

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apple, For that instant read thermometer, the lowest temp. I have seen in any of my bread books to "bake to" is 185º, but more often 190º, and occasionally up to 210º. The old books give a sort of inexact method of thumping the bottom, and "it should sound hollow".
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Thanks, pepperhead. I must make note! :D

ELizabethB -- obviously I'm the wrong one to give you a recipe :>
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Today"s bread started last night with kefir whey and thinnest separated kefir, instant yeast, organic non-sulfured molasses, Himalayan pink salt, and organic whole white wheat (www).

This morning, added a small, not quite ripe Korean melon peeled and pulsed in a blender, white bread flour, a little more yeast, more www, sunflour oil, organic cultured unsalted butter cut into 1/4" cubes, raw wildflower honey, and kosher salt. Lightly kneaded the shaggy dough, rolled in Sunflower oil then proofed.

Scooped Nutella onto the middle of the dough, pulled up edges from one side and folded over the Nutella, then added another scoop of Nutella and folded over the other side, pulled more edges and rolled into oblong shape, then turned out onto parchment with a pile of old fashioned oatmeal.

More-or-less distributed the oatmeal all over, then pulled up corners of parchment to put in oval casserole dish, folded corners and sides of parchment to form some support, covered with the oiled wrap used for proofing before, then a folded towel to rise.

350°F oven for 50 minutes, rotating at 30 minutes and covering with foil. Temp check with instant thermometer showed 195°F

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I made a yeast starter 4 days ago in a 1 quart mason jar. I have been feeding it every day with 1/2 cup water, 1/2 cup flour, 1 teaspoon sugar. Today I poured about 1/2 of my yeast starter into a bowl. Then I mixed in enough flour & salt to the yeast starter to make a good dough. The yeast starter provides all the liquid the dough will need. I put the dough in a bowl then set it in the front seat of my hot vehicle parked in the sun and 1 hour later it was double in size ready to bake in the oven. I am so out of practice I forgot to add 5 extra minutes for using a glass baking dish, bread turned out good but I wanted a harder darker crust. Next time I will bake it 30 minutes at 400 degrees instead of 25 min at 350. More salt next time too and 1/4 wheat flour or barley flour. I tablespoon of corn meal gives it an added flavor too. I don't use bread pans very often I usually throw the dough in the center of a pizza pan let it rise then bake it on the pizza pan.

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Another sour dough bread from yeast starter. Every morning & ever evening I put 1/2 cup water, 1/2 cup bread flour, 1 teaspoon sugar in the yeast starter until the 1 quart mason jar was almost full. This morning after breakfast I stirred 1 tablespoon sugar into the yeast starter to activate it really good. After lunch the yeast starter was bubbling good I stirred in another tablespoon of sugar. I poured 2 cups of yeast starter into a bowl. Next I stirred in 1/2 cup whole wheat flour, 1/2 cup granola cereal that was ground up into flour in the kitchen blender, 1 tablespoon of corn meal, and 1 1/2 teaspoon of salt. Stir well until the salt makes the gluten come out in the dough. Then starts stirring in white bread flour until the dough is stiffer but still too soft to kneed. Put flour on the counter top to do the no kneed, stretch, pull and fold method. Stretch the dough about 15" long then fold over, stretch 15" again and fold, keep stretching and folding over and over. Do not push down on the dough with your hands this pushed out all the air. If you want bread with LARGE AIR BUBBLES do stretch and fold, DO NOT KNEED. I did stretch and fold about 20 times. Then I stretched the dough out about 24" long. It was about 6" wide by 24" long. I sprinkled a tiny bit of chocolate cocoa powder on the top surface of the dough just so the dark color will show up inside the bread then I rolled the dough up, oiled the outside and dropped it into a bread pan. It set the dough in the front seat of the vehicle in the hot sun until it was double in size. Wow this big 2 cup yeast starter really speeds up breading making it was double in size in 50 minutes, baked 350 degrees for 40 minutes. Bread turned out good, I think it could have used a bit more salt in the dough 1 1/2 teaspoons was not enough for good flavor. Bread has nice flavor, crunch crust. We had bread with dinner, corn on the cob, baked potato, BBQ pork chops on the BBQ grill. Bread for breakfast tomorrow, and lunch too. Bread and butter is a good bedtime snack.

I will feed my yeast starter rather slow so it is about ready to use 2 cups when we need the next loaf of bread. Next time I will use Dark Brown sugar in the yeast starter instead of no flavor white sugar it will give the bread a nice flavor.

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Scratch made cinnamon rolls the fast method.

1 cup of warm water about 110 degrees in a large bowl.
1 Tablespoon white sugar stirred into the water.
Sprinkle 1 pack or Double Action Yeast on the water surface.
Wait 5 minutes then stir yeast into water.
Wait 10 minutes yeast water will be foaming.
Stir in 1 cup bread flour.
10 minutes later flour water mix will be bubbling.
Stir in 2 teaspoons of salt. Stir well to bring out the gluten dough gets stringy in about 20 strokes.
Stir in 1 more cup of flour then dump onto the counter top and kneed in a little more flour.
Do not kneed very much 4 times you do not want dough to become too stiff to roll out with a rolling pin.
Roll out about 22" x 24".
Cover dough with 1/2 stick of melted butter.
Mix 1/2 dark brown sugar with 2 tablespoons of cinnamon then sprinkle evenly over the dough.
Roll dough up from which ever side you like, long side makes more rolls, short side makes larger diameter rolls.
If the long roll is larger diameter in the middle than the ends stretch the middle to make the center diameter = to the ends.
I decided 8 rolls per pan will work best so I cut the long roll into 16 equal pieces.
Grease both pans.
Mix 1/4 cup dark brown sugar with 1 tablespoon of cinnamon sprinkle sugar cinnamon mix into the pans.
Put 8 cinnamon roll evenly spaced in each pan.
Place pans in a warm place to rise until the rolls fill the pans. I set my pans on the car dash parked in the hot sun 90 min rise.
Cover pans with towel while they rise.
If you want the cooked cinnamon rolls to be dark golden brown on top spray them with butter.
Bake at 350 degrees F 25 minutes.
Microwave 1/2 can of cream cheese cake frosting 35 seconds until runny drizzle it over the cooled cinnamon rolls.
Eat.

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October 29th, 2017


I finally got around to making my Dill Bread. First I needed a way to separate the seeds. I used a colander for the first screening, most of the seeds went through the colander.

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The next step was a coarse strainer to let the smaller particles and husks fall through.

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There's still a good amount of Dill seeds in the screened pieces, these are placed in a jar to grow some dill next season.

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Worked beautifully.

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For the bread I just used a box of Bread Machine mix (white) and added a few of my own ingredients.
  • 1 box of Bread Machine mix follow directions, I cut back on the water 2 tablespoons and added an extra tablespoon of oil.
  • 1/4 Cup of Cream Cheese
  • 1 tablespoon of Dried Minced Onions (will increase to 5 teaspoons next time)
  • 2 teaspoons of Dill Seed (Will increase to 1 tablespoon next time)

The bread was fantastic, everyone loved it, but I want to increase the Dill flavor a bit next time I make this.

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