Bread Bakers Unite! - Page 6

[WannabeaFarmer]

Yea he is a cresent roll finatic. He didnt like my sweet dinner rolls, so I gotta change that recipe to more savory.
he is a big buttery fluffy fan so I will have to try that microwave trick. I am already going to start making my bread with White Wheat cause its better for him and I. He is an anti wheat person so I am gonna sneak it in and see where that leads us..

[WaitingForKiddos]

Originally Posted by jess12808

Yea he is a cresent roll finatic. He didnt like my sweet dinner rolls, so I gotta change that recipe to more savory.
he is a big buttery fluffy fan so I will have to try that microwave trick. I am already going to start making my bread with White Wheat cause its better for him and I. He is an anti wheat person so I am gonna sneak it in and see where that leads us..

I love these rolls...savory not sweet


3 c. flour
3 Tablespoons sugar
1 teaspoon salt
1/4 c. dried milk
1 c. warm water
2 Tablespoons softened butter/margarine
1 pkg. yeast (2 1/4 t)

Mix water, sugar, yeast and then allow to rest for 10 minutes. After yeast has bloomed, add 2 cups flour, salt, milk, and butter. Mix well by hand or with mixer. Slowly add remaining 1 cup flour till dough becomes elastic and soft pulling away from the sides of the bowl. Place in greased bowl and allow to rise in warm place for 1-2 hours, till doubled. Punch down dough. Divide into equal sized balls and place in greased 13 x 9 pan. Allow to rise 1-2 hours or till doubled. Bake at 400 degrees for 15-20 minutes or till tops are golden brown.

I really like the above recipe, and they last a few days if well sealed. I also make them into cloverleaf rolls in muffin pans.

[WannabeaFarmer]

Oh yum! . I am gonna try em soon
I wish I knew what to do with all my extra bread
I think I am gonna donate it to the food pantry at the church. I have been baking and experimenting with new recipes and have wound up with extra in some cases cause DP doesnt eat a lot of bread.
I just cant eat it all!
Unless I can pass it on to someone else...LOL...

[WaitingForKiddos]

Originally Posted by jess12808

Oh yum! . I am gonna try em soon
I wish I knew what to do with all my extra bread
I think I am gonna donate it to the food pantry at the church. I have been baking and experimenting with new recipes and have wound up with extra in some cases cause DP doesnt eat a lot of bread.
I just cant eat it all!
Unless I can pass it on to someone else...LOL...

Freeze it!

[WannabeaFarmer]

Mommy Brain today

[WannabeaFarmer]

yet another wonderful question:
Someone sent me a great freshly baked gift in the mail and I want to retun the favor as a surprise(otheriwse I would ask her how she sent it).
How can I send someone a fresh loaf, or freshly baked goody and have it arrive somewhat tasty still?
Can I send stuff like this overseas? Cookies, breads....etc..
I have a friend in Australia and she has been wanting to try my beer batter bread forever and wants me to send her some.

BTW, my starte is going great! Gonna make my first loaf on Saturday, and use the rest of the starter for dinner rolls...etc

[WaitingForKiddos]

I'm not sure about overseas shipping...but heck, if you can get it there in 2-4 days I'll bet a yeast bread that is well sealed would be okay. My beer bread never lasts more than 2 days around here so I don't know what it tastes like at that point. Maybe make a loaf and then taste it at the day it would arrive to AUS?

My Mom sends baked goods to me every year and they always taste good...well, minus the fruit cake She just puts them in a tin, in a way that they wont crush each other, and the has the packing material surrounding the tin so it won't get banged up. Oh...if you use plastic, they have rubbermaid's made just for loaves of bread! That would work SO well....and is second gift!

What do you use to replenish and feed your starter? I use a flour/water mix for replenishing and then a tsp. of honey/sugar every 10 days to feed. Then I saw that some folks feed with flour only. Last week I found that the sourdough bread was much softer from a dinner roll size rather than a loaf size. I think I might get crazy and try and make my own loaf bowl and fill it with beef stew. Oh, yum, that would be good!!

[rainbowmoon]

Originally Posted by WaitingForKiddos

I love these rolls...savory not sweet


3 c. flour
3 Tablespoons sugar
1 teaspoon salt
1/4 c. dried milk
1 c. warm water
2 Tablespoons softened butter/margarine
1 pkg. yeast (2 1/4 t)

Mix water, sugar, yeast and then allow to rest for 10 minutes. After yeast has bloomed, add 2 cups flour, salt, milk, and butter. Mix well by hand or with mixer. Slowly add remaining 1 cup flour till dough becomes elastic and soft pulling away from the sides of the bowl. Place in greased bowl and allow to rise in warm place for 1-2 hours, till doubled. Punch down dough. Divide into equal sized balls and place in greased 13 x 9 pan. Allow to rise 1-2 hours or till doubled. Bake at 400 degrees for 15-20 minutes or till tops are golden brown.

I really like the above recipe, and they last a few days if well sealed. I also make them into cloverleaf rolls in muffin pans.

I wonder if these would work for an herbed monkey bread?
hmm..I just may try it!

[WannabeaFarmer]

I use just plain ol' Flour and Water. It seems to be going great. I had to put it in the fridge for a day cause I wasnt able to feed it right away and didnt want it to go to big. It just has a LOT of hooch. I noticed it started making hooch on day 2..:
But other than that, it looks great! I just started with 1 cup warm water and 1 cup flour. I found somewhere on google(blingo) that warm water is good to use if you are somewhere cold to help the process move along. Its REALLY cold in my house cause of all the drafts. So since its supposed to be kept in a 75-80 degree temp I just use warm water to help keep it warm.
my drafts are so bad I have ice building up INSIDE my sliding glass door....:
I am so calling the owner tomorrow...
But yea it works great for me so far with just water and good ol' all purpose flour...

[rainbowmoon]

this is what I do too.
some people swear by milk though!

[WaitingForKiddos]

Yes! They are great for that! I also will make a monkeybread and then pour a mix of melted butter and good quality mustard over the the balls. Yum!

[WaitingForKiddos]

I've read of people in cold areas putting their new starters on top of the fridge or in an oven with the light on (just remember it's there before you preheat!).

When I first made my starter...what a mess!! I read the recipe saying to mix all the ingredients in a 'large container'. So I figured a 2 qt. jar would be big enough. I got it all nice, covered it neatly with cheesecloth and put it on the fridge to bloom. I come back a few hours later and there's this weird smell that I now know is the smell of starter. So I walk to the fridge and the damned stuff is overfilling. It spilled out of my not-large enough container, COVERED the top of the fridge, and then waterfalled down the back (of course) and the sides. Oh and being that the fridge was warm-ish, it hardened into a paste. Took 2 hours to clean and I swear that my kitchen smelled like starter for a week solid. Now my newly fed starter sits in the sink until it can be trusted.

[LemonPie]

I've read of people in cold areas putting their new starters on top of the fridge or in an oven with the light on (just remember it's there before you preheat!).

Oh yeah, because not only does it kill your starter to heat it 350, I can tell you from horrible personal experience that it smells TERRIBLE

Next time I'm going to have to leave myself a note on the door handle or something.
Jen

[WannabeaFarmer]

Ok I made my Sweet Monkey Bread for breakfast today from frozen dough. I didnt have time to make the dough so I did it in advance about 4 days ago.
I took it out to defrost last nite at 10pm.
This morning I went to knead it out and bake it and it smelled of alcohol. Looked as if it over proofed-risen too much.
I kneaded it down and baked it.
I was hoping it would bake off...
Well DP got a piece that tasted like 151 he said
So how do I make dough, freeze it, and defrost it, without it getting that sourdough smell?
This was a basic white dough recipe with a yeast packet:
3-4 cups of flour
2 cups of milk
3 tablespoons of sugar
2 tablespoons of butter
1 packet of active dry yeast
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
Just in case anyone wanted to know
But how do I avoid the alcohol taste/aftertaste?

[WannabeaFarmer]

Next update. I made my first Sourdough loaf today!
I followed the instructions my mommy gave me. Baked it on day 7 after starting my starter.
Smells and tastes great.
The only thing DP said I should do differently is let the sponge proof a bit more to get a stonger "sour" flavor.
Other than that, its great!
I LOVE baking bread
The next step is making nacho cheese dip and sourdough pretzels..

[rachelagain]

Originally Posted by WaitingForKiddos

I love these rolls...savory not sweet


3 c. flour
3 Tablespoons sugar
1 teaspoon salt
1/4 c. dried milk
1 c. warm water
2 Tablespoons softened butter/margarine
1 pkg. yeast (2 1/4 t)

Mix water, sugar, yeast and then allow to rest for 10 minutes. After yeast has bloomed, add 2 cups flour, salt, milk, and butter. Mix well by hand or with mixer. Slowly add remaining 1 cup flour till dough becomes elastic and soft pulling away from the sides of the bowl. Place in greased bowl and allow to rise in warm place for 1-2 hours, till doubled. Punch down dough. Divide into equal sized balls and place in greased 13 x 9 pan. Allow to rise 1-2 hours or till doubled. Bake at 400 degrees for 15-20 minutes or till tops are golden brown.

I really like the above recipe, and they last a few days if well sealed. I also make them into cloverleaf rolls in muffin pans.

My recipe is almost exactly the same-- I use it for everything- rolls, pizza dough, cinnamon rolls, etc. I normally add 1 c. WW flour too.

I finally had time to read through this whole thread-- how great! Going to have to try some of you recipes now!

Here's my main Whole Wheat Bread recipe: http://rachelscooking.blogspot.com/2...eat-bread.html

I noticed people add oil to theirs-- I've never done that.

[HoneyTree]

This is from a page or so ago, but I used a metal pan of water, too, and I didn't pay attention to whether it was hot or cold. I didn't know exploding glass pans was a risk! Yikes!

So mamas who use dried milk, it is just for convenience? Does it significantly improve the texture? Save time? What's your motive?

And regarding the bread for gifts, how would you present a sourdough starter as a gift? I've not tried it yet, but I'm thinking about it, and I'm wondering how to make it more appealing and less intimidating for those who aren't (like us!) already in love with home-made bread.

[rachelagain]

Originally Posted by HoneyTree

So mamas who use dried milk, it is just for convenience? Does it significantly improve the texture? Save time? What's your motive?

I started using it because then I could just use warm water and add the powder- rather than heating the milk.
But my mom was telling me that the yeast and milk don't work too well together, that's why most recipes suggest proofing the yeast before adding the milk-- I don't really know anything other than what she said, as I haven't looked into it myself.

[Girlymomwithsons]

Originally Posted by rainbowmoon

does anyone make monkey bread? do I need a special pan? I am lusting after the william sonoma right one, but not sure it's necessary! also, has anyone ever made an herbed monkey bread (not sweet)?

You should have a pan for monkey bread, at least an angel food one. I tried it in a low round pan before, but as it rose and baked, the rounds kept popping out and landing on the oven floor. I think we ended up with only half as much as we started out with.

[Girlymomwithsons]

Hi, I am joining this thread too! I have been baking all our bread for years. When we moved in to our house, our oven was tiny, and wouldn't hold our bread bowl. So I rose all my bread in the dishwasher. It works great as long as your 3 year old doesn't come turn the dishwasher on! My favorite recipe these days is the Tyrolean Torpedo from the Bread Bible by Rose Levy Berenbaum. It has a 10 grain mix in it, and I use multigrain bread flour instead of all white, so it ends up with about 14 grains. So good still warm.

My biggest challenge is that I want to get into sour dough, but I don't have a starter, and get overwhelmed trying to pick one to try. Any recomendations?