BREAD, post Photos and Recipes here.

[pepperhead212]

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

Sponge:
DSCF0311 by pepperhead212, on Flickr

All the ing. dumped on the sponge, before the flour gets added to the mixer:
DSCF0312 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.
DSCF0314 by pepperhead212, on Flickr

After rising :
DSCF0315 by pepperhead212, on Flickr

2 lbs of dough, in each pan:
DSCF0316 by pepperhead212, on Flickr

After rising 50 min:
DSCF0317 by pepperhead212, on Flickr

One finished loaf:
DSCF0318 by pepperhead212, on Flickr

[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.