BREAD, post Photos and Recipes here.

[applestar]

Oooh looks so yummy! I'm picturing slathering with mayo, big slabs of garden tomatoes... basil or nasturtium leaves.... OK now I'm hungry!

[applestar]

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 ....

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.

[ElizabethB]

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.

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

So - can you 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.

Thank you

[pepperhead212]

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".

[applestar]

Thanks, pepperhead. I must make note!

ELizabethB -- obviously I'm the wrong one to give you a recipe

[applestar]

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

[Gary350]

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.

[Gary350]

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.

[Gary350]

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.

[SQWIB]

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.





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





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.






Worked beautifully.







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.

[Gary350]

Recipe for 1 loaf of bread
3 1/4 C bread flour
1 1/2 C warm water
3/4 tsp yeast
2 T salt

I put 1 1/2 cups water in a glass mixing bowl then microwaved it 40 seconds. Water is too hot but I am using the water to warm up the cold glass bowl. After about 1 minute water has cooled down to the correct temperature about 100 degrees. Next I added 2 tablespoons of salt and sprinkled 3/4 teaspoon yeast on the water surface. Let yeast dissolves about 2 minutes in the water. Next dump 3 1/4 cup of bread flour in the bowl all at once and stir just enough to get dry flour wet about 60 seconds. Bread can be baked in 2 hours, if you want a good sour dough flavor let dough set over night for 12 hours.

There are lots of recipes for Artisan bread, everyone has their own idea what works best, variations are 1 to 2 teaspoons of salt, salt gives bread flavor the more you add up to a point the better bread tastes, salt to taste. This is a sticky dough put flour on the counter top and your hands. Do not kneed the bread. The professional bread makers stretch the dough, pull dough from both sides to stretch then fold both ends to the center. Rotate 90 degrees pull and fold both ends to center. Do this only about 4 times to stretch the top of the bread loaf smooth so it looks smooth. A lot of videos say, cut slices in the top of the bread this makes it look cute after it is cooked. Lots of recipes call for different types of salt I used table salt.

I still have not got the hang of making a beautiful master piece loaf of bread with this recipe. LOL.

Let dough rise it will double in size about ever hour. Push the dough down fold 2 times let it rise again. After a few hours dough does not double is size anymore get dough in the correct bread shape ball ready to bake if you want to wait 12 hours before cooking.

I use to have an 18"x18" ceramic floor tile in the oven for baking bread but it got dropped on the floor and broken so I am using a cast iron skillet. Put a well seasoned cast iron skillet into the oven turn oven on to 450 degrees F for hard crust, 400 for not so hard crust. Put NO oil or butter in the skillet when oven & skillet are 450 degree about 30 minutes drop dough into hot skillet let it bake 30 minutes at 450 or 35 min at 400. Put a pan of water in the oven to make steam.

This bread is very good. I need to get better at making a nice looking loaf of bread I want to give everyone a loaf of bread for Christmas. This is the easiest bread I ever made.

https://www.youtube.com/watch?v=-jKwFAipNLQ



I buttered the bread then sliced it, it taste good. Today I make more bread and wait 12 hours before I bake it. This bread was good with breakfast. Sandwiches for lunch and bread for dinner then french toast for breakfast tomorrow.

[Gary350]

Cinnamon Rolls again. Winter is a good time to do experiential cooking it is 8 degrees outside.

Bread making rules.
Replace water with milk & add an egg you get softer bread better tasting bread.
Replace some of the flour with oatmeal you get a softer better tasting bread.

This is a basic bread recipe = french or Italian.
3 cup bread flour
1 cup warm water
1 tsp salt
1 pack yeast

Modified bread recipe for cinnamon rolls.
2 1/2 cups bread flour
1/2 cup oatmeal flour = Quaker oats in the kitchen blender 60 seconds.
1 tablespoon cinnamon
1/4 cup powder sugar = 1/4 cup white sugar in coffee grinder 60 seconds.
1 tsp salt
1 pack yeast
1 cup warm milk
1 egg scrambled, with the warm milk, stir with french mixer.

Mix all the dry stuff together then add egg & warm milk mixture.

Kneed dough until stiff coat outside with oil let it rest in warm place about 45 min to 1 hour.

Roll dough out flat about 10" x 16" cover top side of dough with 2 tablespoons of melted butter.

Mix 1 tablespoon cinnamon, 1 tablespoon Hershey Cocoa, 3 tablespoons dark brown sugar together then sprinkle over the dough & butter.

Roll the dough up from the 15" long side. Stretch roll if needed to make the diameter even so all the cinnamon rolls will be the same diameter. Cut dough in half, then cut the 2 pieces in half, cut the 4 pieces into 3 pieces each = 12 cinnamon rolls.

Place rolls in a pan let rise until double in size in a warm place 1 hour or so.

Bake at 350 degree F for 20 minutes. Let cool 30 minutes then top with white cream cheese cake frosting.

These are the best cinnamon rolls ever. I did not take pictures because they don't look any different than my other cinnamon roll picture but they taste much better. I will take pics if someone wants pics?

I am going to try this recipe to make yeast donuts = bagels. Only difference is, donuts are deep fried & bagels are cooked in boiling water. I am going to cook them in boiling water like bagels. Then I can eat them like bagels or donuts. I want to avoid fried food. If you want a bagel to look golden brown like a donut bake it 350 degrees until golden brown.

Has anyone heard the new medical info on gluten free? Now doctors say our intestines need gluten. Look for a new flour called, Whole White. Grandson said, "That is racists." LOL. Make your own whole white flour by grinding up wheat.

[Gary350]

This is old school bread. Mix flour, salt, warm water, yeast. Kneed until dough is too stiff to kneed. Let dough rest about 10 minutes then kneed again until it is too stiff to kneed. Let dough rise about 1 hour or until double in size then kneed again until too stiff to kneed. Make loaf bread if you like or just throw the dough on a pizza pan to rise. I see videos where people cut slots into the dough so I used a butter knife just drag it over the dough not trying to cut deep. Turned out good. I had 2 slices with lunch. We had left over containers of beef stew & 15 bean soup in the refrigerator so I mixed them both together it make a great lunch.

[Gary350]

Learn about all the different kinds of flour.

https://www.youtube.com/watch?v=pkEp26sck58

Watch this video it is in German you can figure out 95% of what to do watching it.

https://www.youtube.com/watch?v=QGTbcZcyvo4

[Gary350]

This is an interesting video about bread.

https://www.youtube.com/watch?v=4g5k7H7 ... e=youtu.be

[imafan26]

Breadmaking is really an art. I can do spoon breads and some easy breads like zucchini, and carrot, since the added vegetables and fruit help to make the bread softer and keep longer. Yeast breads, are harder. It takes a little more skill and practice to know when a bread dough has been kneaded properly and has the right look and feel to it. I still get better results by letting my mixer do the kneading. I often add to much flour, but I have finally figured out the blistering sign. It is still hard for me to be able to know how much flour to add since the amount can vary by up to a cup depending on the humidity. I learned the hard way bread does not rise well when it is raining.

[applestar]

I tried making these rice-cooker rolls. I used mixture of kefir whey and water, half white bread flour and half whole grain white wheat flour.

炊飯器で簡単(•8•)ひよこちぎりパン — Simple with the Rice Cooker (•8•) Chickie Tear-apart Rolls
https://cookpad.com/recipe/4340869
Finished result according to the recipe should look like this:





Mine? ... started out well enough, when I first put their faces on. I didn’t have canned corn or black sesame seeds, so I used pieces of butternut squash and dried cranberries.

...but when the rice cooker cycle was done, they turned out like this

...haha, I guess I need to practice this recipe some more...

They were delicious though. I put the rest of the butternut squash UNDER the dough, so they were nicely cooked and helped to raise the rolls up to be steamed.

[pepperhead212]

Apple, The last couple of times that I made Chinese steamed rolls I used Atta flour - whole wheat durum flour - to which I added some jasmine rice flour. The atta I used because it doesn't have a lot of flavor, despite being a whole grain. The jasmine flavor definitely comes through with that. I ground it a little finer in my VM, after making the jasmine flour, as the atta was a little coarse.

[Gary350]

Breadmaking is really an art. I can do spoon breads and some easy breads like zucchini, and carrot, since the added vegetables and fruit help to make the bread softer and keep longer. Yeast breads, are harder. It takes a little more skill and practice to know when a bread dough has been kneaded properly and has the right look and feel to it. I still get better results by letting my mixer do the kneading. I often add to much flour, but I have finally figured out the blistering sign. It is still hard for me to be able to know how much flour to add since the amount can vary by up to a cup depending on the humidity. I learned the hard way bread does not rise well when it is raining.

You are right. There are so many different breads it takes practice to get each one right. Old school bread like grandmother made works best for me. You need a proven recipe that someone else has tweaked and gotten it perfect or you need to make bread every day until you tweak your own recipe. Measuring cup is not as accurate at scales. I finally broke down and bought a digital scale on ebay $10 free postage. Year ago scales were not this cheap. There are 3 kinds of flour, soft, medium, hard. Soft is for cake & pastries. Bread flour is hard wheat flour.

Here is a recipe to try, 3 cups warm 100 degree bread flour, 1 5/8 cup warm 100 degree water, 1 tsp sugar, 1 tsp yeast. Microwave flour in one container an water in different glass mixing bowl to 100 degrees. Add sugar & yeast to warm water stir until dissolved. Slowly stir in flour, 1 cup at first then 1/2 cup each time after that, stir well each time. Kneed dough until it is too stiff to kneed then let it rest 5 minute until it becomes soft enough to kneed again. Do this over and over for 1 hour.

I like rapid rise yeast because it is fast but I think slower yeast has a better flavor. The trick to good bread is to knead it the correct length of time. If you have a bread dough mixer 10 minutes is usually about right. If you kneed by hand it will take a while. Above recipe starts out sticky do not add much extra flour the longer you kneed the less sticky the dough becomes. After an hour of kneading dough it becomes very elastic. Dough should stretch 3 ft long without breaking. Another test is to pull the dough try to stretch it thin as paper if it will stretch thin enough that you can see light through the bread dough it is perfect. Next form dough into the shape you want, round, loaf, twist, rolls. Trick is stretch dough pull from all sides to the back side to make front side look beautiful.

Bakers have steam cabinets for dough to rise double in size, I don't have that at home. Sometimes I put a gallon of boiling water on bottom self of oven with dough on center shelf with oven off and door closed to rise. Sometimes I put bread dough on top of a warm stove to rise. Sometimes heat a gallon of water to about 180 degrees set dough pan on top of hot water pan covered with towel to rise. When dough is double in size push on dough with your finger if dough bounces back it is ready to bake. If you push dough with finger and it does not bounce back it has raised too much or you did not kneed dough enough.

I use to make loaf bread, sometimes rolls, sometimes cinnamon rolls, but now days I let the dough ball rise on a flat pan it looks like half a ball shape after it is baked. My grandmother use to coat the entire dough with butter, some people use oil, this makes a nice light brown color bread with soft crust. For a darker crispy crust brush the finished raised dough with a clean dry paint brush to remove all the loose flour dist. After all the loose flour is removed paint the dough with water. Give it a very good coating of water. Save an old Windex bottle use it to spray water on your bread dough. Water gives you a darker crispy crust. If you want a harder darker German style crust dissolve 1 teaspoon baking soda in 1/4 cup water paint bread dough with baking soda water.

I bought a 12" square ceramic floor tile at Lowe's for 50 cents I put it in the oven for my baking stone, large cast iron skillet works too. Put baking stone on medium shelf, put empty large flat pan on bottom shelf. Set oven at 350 degrees F to get hot. I set my dough on hot baking stone then pour 1 cup water into the large pan, cook it 350 degrees 30 minutes. If your baking bread in a loaf pan set it in the oven, put water in the cookie sheet pan, bake 350 for 30 minutes. The above recipe works at this temperature but if you make a different recipe that is larger or smaller cook time will change. I have to make bread every day to learn how to make bread turn out perfect each time. 40 years ago I baked bread every day but now I am out of practice I have a very hard time getting a perfect loaf of bread. Bakers that make large batches of bread weigh each piece of dough to get the perfect size bread loaf.

There are lots of things you can do to bread, use milk and 1 eggs in place of water you get a softer bread. Replace 1/2 cup flour with 1/2 cup oatmeal you get very soft bread with different flavor. Add 1 or 2 teaspoons corn meal to any recipe you get a different flavor. Add 2 or 3 tablespoons of sugar to make a sweeter bread. Replace 1/4 to 1/2 cup flour with Hershey Coco for pumpernickel. I use to have a bread making book not sure what ever happened to it but these days do Google search. I am thinking very serious about making 1 loaf of bread tomorrow. I like hard dark crispy crust bread but wife likes it soft as a pastry. I might make a half & half loaf, hard & crispy on 1 side, soft on other side.

[Gary350]

I made a nice loaf of bread today. This is a good example what happens if you don't make bread very often I forgot this recipe makes 2 loaves of bread. I need to make better notes. After mixing the dough I kneeded it every 5 minutes for an hour. I put dough in center of a 10" cast iron skillet then we left for the grocery store then lunch at a restaurant. We arrived home bread dough had filled the whole skillet. I am not changing it now it should have been 2 loaves of bread. I could still push the dough down, divide it in 1/2, kneed each 1/2 then let it rise to make 2 loaves. Nothing wrong with this it will make larger garlic bread for dinner. Wife chopped garlic cooked it in butter then put it on 3 slices of bread that I cut.

[Gary350]

I made 2 loaves of bread & pizza dough today. I made a 1 loaf recipe for white bread & 1 loaf recipe for 100% whole wheat bread and a 1/2 loaf recipe of white bread for pizza dough. I put some of my home grown chopped oregano in the pizza dough. After kneeding the bread dough I put them in 2 greased glass baking pans. I put 3" of hot tap water in the kitchen sink then set the bread baking dishes in the 100 degree water. This new method of proofing the dough works great it only took 45 minutes for the bread to rise & be ready to bake. While bread was baking I pushed the pizza dough out on the greased pizza pan. Let pizza dough rest on the pan for 30 minutes before baking so dough does not contract and get smaller. I baked the bread 35 minutes at 350 degrees F, after removing bread from oven I coated it with butter. I cooked the pizza dough then wife made a pizza. Wow pizza doesn't get any better than this we are using an real Italian Pizza recipe. After both breads cooled it was time to cut an taste the bread. This is the best 100% whole wheat bread recipe I ever made.

White bread recipe is, 3 Cup flour, 1 tsp salt, 3 T sugar. Proof the yeast, 1 2/3 Cup of 100 deg F water, 1 tsp sugar dissolved in water. 1 tsp yeast dissolved in water. Mix flour into water 1/2 cup each time. Kneed every 5 minutes for 1 hour. Bake 350 deg F 1 hr. This makes 2 loafs of bread or 1 large round cow pile. Also makes excellent yeast rolls, donuts, and cinnamon rolls.

[Gary350]

I can't say enough about how good this new recipe for 100% whole wheat bread is. Wife & I both had a slice of both breads with breakfast. Here is the recipe. The trick to this recipe is proofing the yeast, proofing the bread, steam in the oven.

1 Cup 105 degree F water.
1 tsp sugar
2 tsp yeast
Stir to dissolve sugar into the water then sprinkle yeast on top of the water. After 5 minutes stir to dissolve yeast into the water. About 15 minutes later water will have yeast foam on the top surface. If your yeast does not foam up you have bad yeast.

1 1/2 cups of 100% whole wheat flour heated to 105 degrees in glass bowl so the bowl is 105 degrees also.
1 T kitchen type table salt.
1 T sugar
Stir salt & sugar into the flour.

Heat a glass mixing bowl to 105 degrees then pour in the yeast water mixture. Add 1/2 cup of flour each time. Stir very well in the yeast water each time.

Kneed dough about 2 minutes or until it becomes too stiff to kneed.

Put about 3" of 105 degree F tap water in kitchen sink, almost enough water to float the glass bowl with dough, set glass bowl in the warm water with towel over the dough. Let dough rise 45 minutes or until double in size.

Kneed bread 30 seconds or until too stiff to kneed. Make a ball let it rise 30 minutes or until double in size in 105 degree F water in kitchen sink. If water temperature has cooled add more hot water.

Flatten dough about to 7" x 10" then roll up dough so the roll is about 7" long. Place dough in greased pan. Push dough down to force it to take the shape of the pan filling the pan corners.

Place bread loaf pan in kitchen sink in 105 degree F water if water has cooled add more hot water. Cover dough with towel let it rise 30 minutes or until double in size.

Turn kitchen oven on in advance so it is 350 degrees F when bread is ready to be baked. Put an empty water pan on oven bottom shelf have it read.

When dough has raised about 1" above the pan but not hanging over the sides of the pan it is ready to bake.

Coat the top surface of the dough with melted butter. Put bread pan in oven then add 1 cup water to the empty water pan. Bake 30 minutes at 350 degrees F. If your using a glass baking pan add 10 extra minutes to the bake time.

Remove bread from pan then put the loaf of bread back into the oven with no pan bake 5 to 10 more minutes to brown the crust on sides and bottom.

Remove bread from oven then coat the whole loaf with butter.

Let bread cool before you slice.

[pepperhead212]

I made 2 loaves of Old Milwaukee rye bread today, which is probably the yeast bread that I have baked more than any other. I have tweaked it through the years - bread flour and instant yeast were not found in retail stores when I started making this, and dark rye flour is still not found everywhere. The original recipe was in Bernard Clayton Jr.'s book The Complete Book Of Breads, printed in 1973. I think I got it, in '76, and have been baking this ever since!
Old Milwaukee rye by pepperhead212, on Flickr

Old Milwaukee Rye Bread
2 3/4 cup(s) water
2 1/2 tsp yeast, instant
3 tb oil
2 tb caraway seeds
1/4 cup(s) blackstrap molasses
1 large egg (I often leaves this out, and add 3 more tb of water)
1 tb salt
4 cup(s) dark rye flour
4 1/2 cup(s) bread flour

Directions:

A. Preferment: Up to three days (I almost always do the three!) before bake day, combine 1 1/2 c water, 1 tsp yeast, 2 c rye flour, and 1 tb caraway; mix well, cover, and let rise at room temp. to sour.

B. On bake day: stir in the remaining yeast, rye flour, caraway, and water, along with the molasses, egg, oil, and salt. Stir in 5c bread flour, and set aside 15 min. Mix in remaining bread flour, 1 c at a time, saving last 1/2 c if needed. Knead 6-7 min with dough hook. Place dough in a large oiled bowl, and roll around to coat. Let rise 1 1/2-2 hrs. at room temp., or until doubled. Punch down and let rest while greasing three 8 1/2"x4 1/2" pans, or two 9"x5" pans. Divide evenly and place in pans, cover, and let rise until doubled, about 45 min. May be made into free-standing loaves, as well. Slash 3-4 times with these. 15 min before rise is finished, preheat oven to 375º, 325º in a convection oven.

C. Bake 45-50 min., 40-45 min. in the convection oven. Cool on a wire rack.

[Gary350]

Date Nut Orange Cinnamon quick bread Muffins

This new recipe looks good today I am going to see how good it really is.

Dry material
1 Cup all purpose flour
1 cup whole wheat flour
2/3 Cup dark brown sugar packed
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup chopped walnuts
3/4 cup chopped dates = $1.99 lb at Aldi's = $6.99 at Walmart = $5.99 Kroger

Liquid material
1 egg scrambled
1 tsp vanilla
3/4 cup buttermilk or white milk plus 1 tsp vinegar or lemon juice.
1/3 cup orange juice
1 T orange peal graded
5 T melted butter

Stir bowl of liquid into bowl of dry material. Do not mix more than you need to or dough becomes stiff.

Makes 12 muffins

Bake 375 degrees F for 20 minutes. Test with tooth pick to make sure they are done. Cool 5 minutes.

Wife and I sat at table we had a muffin, butter & coffee. Wife said, that was so good I'm going to eat another one. I said, me too. We ate 2 muffins now we are not hungry for lunch.

After eating another yummy muffin for bedtime snack I decided they need more nuts and more dates and a few chocolate chips might be good too. Next time I make this recipe I will add, 1 cup nuts, 1 1/2 cup dates, 1/2 cup chocolate chips.

[Gary350]

Today I made 2 loaves of whole wheat bread again this turned out the be so good wife wants more and I do too.

This time I am trying something different. One loaf I substituted 1/4 cup wheat flour for 1/4 cup white bread flour I hope this might allow bread to rise better an faster. The other bread loaf is same as the recipe listed.

I knead both bread dough loaves with white flour I hope having white flour on the outer surface will make a golden brown crust.

I am also baking the bread hotter at 375 degrees F to see what that does to the crust I'm hoping for thicker darker crust.

Recipe for 1 loaf
1 1/2 cups whole wheat flour
1 T salt
1 T sugar

1 cup 105 degree water
1 tsp sugar dissolved in the warm water
2 tsp yeast
When yeast foams up add liquid to flour mixture.

Knead dough until stiff then knead 3 more times. Place dough in a bowl.
Put 3" hot water in kitchen sink place bowl in hot water for dough to rise.
Let rise in bowl 45 min or until double in size.
Knead dough until stiff then knead 3 more times then put dough in bowl.
Replace cold sink water with more hot water.
Place bowl in hot sink water to rise 30 min or double in size
Knead dough until stiff then knead 3 more times form into a bread loaf place in greased bread pan.
Push dough down into the pan force dough into all the corners.
Paint top of bread loaf with butter. Put sprinkles on top of the dough, oats, seeds, herbs, nuts, etc.
After a good coating of butter I sprinkled on dill seeds and oat meal.
Replace cold sink water with more hot water.
Put bread pan in hot sink water about 1 hour or double in size.
Bake at 375 degrees F for 30 minutes or bread is golden brown.
Cool 5 to 10 minutes remove bread from pan.

WOW bread is much better than before. Bread has a darker brown crust outside, crust inside the pan is brown too.
WOW the first slice looks very good and bread taste good too. To me there is nothing better then fresh baked home made bread. This is better than, pastry, pie, cake, or anything I can think of.
I did a better job of kneading this time when dough was stiff I pushed hard forcing dough flat so I could fold it again. I did that 3 times each time I kneaded the bread. I am starting to get the hang of bread making again. A good recipe and a little practice is all it takes. Both loaves turned out very good better than any bread I have made in a very long time.

My experiment with white flour on 1 loaf made no differences both loaves turned out identical.

[Gary350]

Today I made 2 more loaves of 100% whole wheat bread. I made 1 loaf into, cinnamon, raisin, nut bread.

Proof 1 teaspoon of yeast in 1 cup 100 degree F water with 1 tsp of sugar for 15 minutes.

1 1/2 cup 100% whole wheat flour
1/4 cup dark brown sugar
1 tsp salt
Microwave to 100 degrees F

1 T cinnamon
1/2 cup currents
1/2 cup chopped nuts
Mix all dry ingredient then add yeast water.

Kneed until dough is stiff let rise in 100 degree F bread incubator 1 hour or double in size.

Kneed until dough it stiff form into a bread loaf push down into greased bread pan force dough to fill corners. Let rise in bread incubator 1 hour 100 degree F for 1 hour or double in size. Paint top with melted butter.

Bake 30 minutes in 375 degree F oven. Cool paint dough with melted butter.

I found baby chicken plastic incubators on Ebay $64 they appear to be large enough for only 1 loaf of bread.

[Gary350]

LOOK..........Bread proofing box for 2 loaves of bread.

https://www.williams-sonoma.com/product ... QoQAvD_BwE

[applestar]

Ooh I’ve seen this design— I love that it folds flat for storage. Really enjoy clever designs like this.
Depending on temp control, they can also be used for yogurt culture and cheese making

[Vanisle_BC]

In the 'what I learned this year' category, there's this:

If you bake bread (or anything?) in pans, you can line the pans with dry parchment instead of oiling them. The loaves come out easy and there's nothing to clean up. The parchment can be left in place and used over & over - near indefinitely.

We use a bread machine for the kneading and first rises, then rise about an hour in pans & bake in the oven. It's a 3-cup - 1 lb? - machine but we load it with twice that & make 2 loaves. The machine has lasted for several years & doesn't complain, but the double dose of dough can rise enough to push up at the lid if I'm too generous with the yeast.

Here's my standard recipe. We call it potato bread. I'm not persnickety about the quantities and adjust with flour or water once the machine is kneading, to get the consistency I like.

Ingredients:
4c. whole wheat flour
1c. white flour
2Tb. sugar
2Tb. butter
2 tsp. salt
2.5 tsp. dry yeast
1c. mashed potato
1-1/3 c. potato water (original recipe called for milk)

This is my procedure; yours could vary:

Boil potato & drain saving 1-1/3 c. of the water (can make up if not enough.)
Mash 1c. potato with 2Tb butter, add back the 1-1/3 c. water, mix & let cool.
Mix all the dry ingredients in a bowl.
Into the machine: half the potato mix, half the dry ingreds; repeat.
Run the machine on dough cycle (mine is 1.5 hours)
Divide dough in 2, roll each out on floured board to remove bubbles.
Form each to a rough rectangle and roll it up like a jelly roll.
Place rolled dough 'seam down' in parchment-lined pans. Let rise at least 1hr.
Bake 35 minutes at 350F.

The original recipe also included an egg. I sometimes add garlic & other herbs to the dry ingredients.

[pepperhead212]

Today I baked a batch (2 loaves) of sourdough rye, which I started 4 days ago, because I had to refresh the starter, which was unused for a long time. I had a sandwich on it today, and will have more tomorrow - quick meals while making more cookie dough today, and baking them tomorrow.

[Gary350]

I only made 1 loaf of 100% whole wheat Cinnamon Raisin bread today we are still trying to find the exact flavor we like. 3/4 cup of currents is finally the correct amount per loaf. I added an extra 1/4 cup of whole wheat flour to make a slightly larger loaf so it will fill the loaf pan, next time I try 1/2 cup extra whole wheat flour. 1 tablespoon of cinnamon is still not enough the problem is $10 per lbs cinnamon has less flavor than a $7 bottle for 2 ounce cinnamon. Bright red cinnamon that looks almost like chili power has a stronger cinnamon flavor. This time I used less yeast for a long slow rise it took all day for this loaf to rise keeping it warm 100 degree. Finally 9:15 pm last night loaf was large enough to bake 350 deg, the long slow rise makes bread taste like sour dough and gives it a better texture too. Next time i will do a sour dough starter. I think the bread is good, wife wants more cinnamon and more sugar. I want to avoid sugar so we will try honey next time. Toppings are, sun flour seeds, sesame seeds, flax seeds, it looks nice but adds nothing to flavor. Next time I will put 1/2 cup mixed seeds in the bread dough. Butter on dough before baking makes soft crust and very dark color, it also makes seeds stick like glue. Next time I want a light golden brown color.

[pepperhead212]

Looks great, Gary! As for your cinnamon dilemma, I have found the cinnamon (and other spices, as well)from the online spice companies to be more powerful than the supermarket cinnamon, due to faster turnover. And if you want even stronger cinnamon, look for the Vietnamese cinnamon.
https://www.penzeys.com/online-catalog/ ... p-955/pd-s

[applestar]

I second Vietnamese cinnamon — totally different aroma, too. Very nice. If you compare, the regular cinnamon smells woodsy — what are these, sticks from out in the garden? — and the Vietnamese cinnamon smells like what a proper spice should. Haha. I’ve been out of the V cinnamon for a while now, so I’m back to being used to the other cinnamon, however. Now I want to get some.
.
.
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I had anko — adzuki bean jam — leftover From the NY celebration sweets, so I made 餡饅 (an man) — anko-filled steamed dumpling buns.
...only 4 out of 8 left, but here they are. Normally they are pure white, but of course I made mine with whole white wheat and bread flours, so they turned out this tan-color


In Japan, if these had been made with sweet dinner roll-type recipe, usually about hamburger roll sized, and baked — they would be called アンパン or 餡パン (an pan)

[applestar]

OK you tempted me into baking a loaf of bread.



Typical throw things together and mix until it looks about right recipe — 2:3 white bread flour and whole wheat + 1-2 Tbs potato starch, handful of old fashioned oatmeal, vanilla sugar, honey and molasses, active dry yeast, sea salt, kefir and whey, and a splash of apple cider... then ground up flax seeds/chia seeds/coconut flakes, brown sugar, and shaved butter worked into the dough. Sunflower oil used for coating the doughball for first proofing, 2nd proofing in the butter and Sunflower oil coated pan — both using the proofing function of the new toaster oven at 86°F. Baked with a tray of hot water on the bottom rack at 350 for 40 minutes, 325 for last 10 minutes.

As you can see, I over-proofed it and it rose way over the top of the pan and collapsed on one side. But it turned out very light and soft... and yummy!


...I was scrolling through this thread and came back to my latest loaf of bread — oh wow mine looks so lopsided compared to the rest of the beauties

[Gary350]

Yesterday I built a bread proofing box from stuff I already had in the work shop, 3/16" plywood, thermostat from electric wall heater, 2 light fixtures, 2 incandescent light bulbs 100 watts each, dry wall screws, electric cord from old junk TV, and my wine making thermometer. I call it my Bread Incubator it weights about 7 lbs. It is basically free, 2 hours work and it saved me $176.00 not buying the 1 wife found at Amazon.

Today I tested the bread proofing box with temperature set at 95 degrees F. Wow this is the fastest loaf of bread I every made. I proofed the yeast in 1 cup sugar water, mixed the dough, put dough in the incubator, 45 minutes later I rolled the dough out flat 8" wide about 16" long, sprinkled on the currents & seeds. Rolled the dough up, incubated it 45 minutes in the baking dish then cooked it 30 minutes in the oven. Covered loaf top with butter & seeds. Bread cooled 15 minutes then sliced it into double thick slices for breakfast.

I built the proofing box large enough to hold a 9"x12" cake pan full of 15 cinnamon rolls or 3 loaves of bread, or a large double loaf cow pile or 15 dinner rolls.

[Gary350]

MORE whole wheat Bread. Today I put 1/4 cup black strap molasses in the flour mix instead of 1 tablespoon of sugar for the yeast rise it added a nice flavor. This is the second time I used my home made proofing box temperature was 95 to 105 degrees F this time. Bread dough grew quick as magic it made a good loaf of bread. I put no butter on the outside of this bread, I used a brush to paint dough with water so seeds would stick before baking at 350. Whole wheat bread for breakfast every morning is helping my blood sugar problem. This loaf was 1 1/2 cups whole wheat plus 1/2 cup bread flour with 1 1/4 teaspoon salt. I threw about 1/8 cup flax seed and poppy seeds into the flour mix. I have the best luck with a 2 rise bread, today I did not kneed the dough for the 2nd rise I only pushed it down then stretched it out about 20" long 8" wide to be rolled up from one end and baked. No butter or oil on the outside of the dough this time. Rise was much faster and bread turned out better. Bread cooled 10 minutes, I dumped it out of the pan and sliced it thick while bread was still hot. It is interesting how little things like not kneeding the second rise make such a big improvement in the bread and painting the dough with water when it is stretched out 20" long before rolling it up makes all the layers stick together. Bread has a nice round top that did not fall during the bake.

[pepperhead212]

I made some bread today - good day for baking, since it was a cold, dreary day. It was a Potato Rye, with some ground golden flax seeds in it, and I made it with some whey I had from making some Greek yogurt, so that gave it some tang. Not a two or three day bread - just a simple two rise bread, with almost all whole grain (the last cup of flour added to the bowl while "kneading" is bread flour, just so it doesn't get too dry). I also added a tb of nigella seeds, along with all those 2 tb of caraway seeds, so it's loaded with seeds! I got two 32 oz and one 26 oz loaf from this dough.

Dough, finished kneading:
IMG_20190119_153234187 by pepperhead212, on Flickr

Dough back in bowl, ready to rise:
IMG_20190119_155131547 by pepperhead212, on Flickr

Dough, finished first rise:
IMG_20190119_183618533 by pepperhead212, on Flickr

Loaves, ready for second rise:
IMG_20190119_184405829 by pepperhead212, on Flickr

Loaves ready for baking:
IMG_20190119_195606426 by pepperhead212, on Flickr

Pans removed from oven:
IMG_20190119_205309437 by pepperhead212, on Flickr

Loaves cooling:
IMG_20190119_205500109 by pepperhead212, on Flickr

[HoneyBerry]

Next down from fresh squeezed O.J., I love home made bread. You fresh loaves look sooooo good, Pepperhead.
My Mom used to make home made bread and cinnamon rolls to die for. I miss that.

[applestar]

Do biscuits count?

Flaky biscuits made with whey


This was one of those things you can’t help making “nom-nom” noises as you eat.

Inspiration recipe: https://saladinajar.com/family-recipes/flaky-biscuits-with-a-million-layers-of-cinnamon

Mods —
- Made with white whole wheat, sub 1/4 cup with corn starch, sea salt
- 1/2 cup kefir whey with 1/4 cup kefir
- 6 Tbs unsalted frozen butter cut in 4 long bars and thinly sliced, and 2 Tbs virgin cold coconut oil, hand cut in
- ground cinnamon and home made vanilla sugar layered with additional 1 Tbs shaved unsalted butter
- 1/2 cup finely chopped walnuts layered into last tri-fold
- Cut into 16 cubes
- Brushed with another 1 Tbs melted unsalted butter before baking, then after baking, with mixture of leftover melted butter and cinnamon vanilla sugar, organic molasses, about 1 Tbs leftover chopped walnuts, my blackberry sauce, 1/2 dropperful my own toasted hazelnut extracted in rum

[Gary350]

Today after lunch I decided to have fun in the kitchen. I made, pizza dough, cinnamon roll dough, and dough for bagels. My homemade bread dough proofing box made quick work of this.

Roll out pizza dough, cover with your favorite toppings, then roll it up. Wife cooked Italian sausage in the skillet with onion, garlic, Italian herbs, cheese plus pepperonis on the dough. I made the dough, let it rise 1 hours then rolled it out flat to fit a pan. As it turned out pan was too small or pizza roll was too big. After baking 40 minutes on 350 it was ready to eat. Wife had pizza sauce hot and I cut the pizza roll into several pieces. Put a slice on your plate then cover it with as much sauce as you want. Sprinkle on some cheese and its ready to eat.

Pizza dough bread recipe is, 1 3/4 cups bread flour, 1 cup warm water, 1 big teaspoon salt, 2 tablespoon sugar, 1 teaspoon yeast. Mix, kneed, rise 1 hr or double in size, roll dough out flat, cover dough with topping, cook and eat.