Bread Bakers Unite! - Page 9

[Magali]

I haven't read all the posts yet. Just saying hi. I am a brand new bread maker. I usually try about once a year with sad results, but last week I gave it a go and my bread turned out so yummy. So now I am inspired! It's something I have always wanted to learn and become good at.

[Girlymomwithsons]

Therese's Mommy: I have never made a 100% rye bread, but I have made some mostly rye, and I know what you mean, it is heavy, and doesn't always rise well. I may be wrong, but you may need to let it rise for a really long time because the yeast may have to work harder. Try mixing it longer like you said, and then let it rise for a long time in a cool place. That will develop the flavour too. Good luck. If you master it, please post the recipe!

[insahmniak]

I'm aspiring to bake bread. Haven't actually done it yet! And I'm confused already about different flours. We just hooked up with an awesome grain mill and now can mill our own flour. We have 50lbs of organic Prairie Gold (from Montana). Technically I think it's considered a hard white wheat. DP has ground a couple cups and made some killer cinnamon rolls. I'd like to give it a whirl in the new bread machine but don't know what recipe to start with b/c I'm not sure what kind of flour this is or how I should compensate for the "fresh ground" part. I'm scared to start and have a flop. Anyone have some suggestions for this scenario? I'm anxious to try this out!

[scorch_dc]

Originally Posted by insahmniak

I'd like to give it a whirl in the new bread machine but don't know what recipe to start with b/c I'm not sure what kind of flour this is or how I should compensate for the "fresh ground" part.Anyone have some suggestions for this scenario?

I found that weighing is more accurate than measuring cups when dealing with freshly ground wheat flour. It seems to me that it isn't packed as densely since it hasn't been packaged.

When I first started grinding I used recipes from this book:

Flour Power: A Guide To Modern Home Grain Milling
by Marleeta F. Basey

Now I have been working with it long enough that I know how to calculate everything!

Good luck!

[insahmniak]

Originally Posted by scorch_dc

I found that weighing is more accurate than measuring cups when dealing with freshly ground wheat flour. It seems to me that it isn't packed as densely since it hasn't been packaged.

When I first started grinding I used recipes from this book:

Flour Power: A Guide To Modern Home Grain Milling
by Marleeta F. Basey

Now I have been working with it long enough that I know how to calculate everything!

Good luck!

Oooh. Thanks for the book rec. Off to see if I can get my hands on it...

[brittneyscott]

Hi! I'm new to the bread baking club. Just made my first loaf today and I am in looove! It tastes great and my kitchen smells awesome! I want to try making a whole wheat bread as soon as I can find a good place to get the supplies. Yeah!

[HoneyTree]

Just giving this great tribe a little bump in light of the many recent conversations about bread baking...

Made myself a couple of multigrain loaves today. I wasn't sure how they would turn out--I only had about a cup each of graham flour, cornmeal, white flour, and wheat plus about three cups of rice flour. AND only about a teaspoon of yeast. So we did a little of this and a little of that, left the bread for a good long time to rise with the little yeast it had, and it turned out pretty good! Nice to have warm bread with butter and honey when a tropical storm is hammering on outside!

[Norasmomma]

I baked bread yesterday, a nice focaccia and 2 pizza crusts. The weather here in WA is turning to fall, so I am again baking and cooking up a storm. Yummy. I think I'm going to make some WW w/ oats and maple syrup today, gotta go baby girl is waking up.

[rainbowmoon]

here's a good pita recipe!
http://mideastfood.about.com/od/brea...readrecipe.htm

[rainbowmoon]

btw does anyone have any gluten free bread recipes?

[Merf]

Just found this thread and can't wait to go back and read. I make all my own bread and just got a Bosch. Now I need to learn how to tell when my dough is done when using it, then I want to add soaking my flour.

[Norasmomma]

My WW oatmeal bread turned out so good, it is amazing. I whipped up some honey butter in the KitchenAid and we ate a whole loaf. Tomorrow I am going to our Farmer's market and I will be getting some local grains, I am loving baking bread, I always have. for some reason I have been really inspired to make some new breads, so I pulled out one of my cookbooks and made my oatmeal bread. It's giving me something to do that's good for my family.

[kiwiva]

Originally Posted by Norasmomma

My WW oatmeal bread turned out so good, it is amazing. I whipped up some honey butter in the KitchenAid and we ate a whole loaf. Tomorrow I am going to our Farmer's market and I will be getting some local grains, I am loving baking bread, I always have. for some reason I have been really inspired to make some new breads, so I pulled out one of my cookbooks and made my oatmeal bread. It's giving me something to do that's good for my family.

Ooh, please share the recipe. I am in a honey whole wheat rut and that sounds really yummy!! :

[flminivanmama]

i looked back through this thread and saw I never posted any of my recipes...

this one is adapted from a recipe another mdc mama once posted... I make about 2+ loaves a week - in fact I need to make some today


10 (or so) grain bread

1 c oatmeal
1/2 c bobs red mill 10 grain cereal (sometimes I can't find the 10 grain, that's ok. they make others with fewer grains that are just as good...)
1/2 c molasses or brown sugar or a combo of the two
1 T salt
2 T olive oil
2 c boiling water.

mix and let batter cool to room temp.

disolve 1 scant T yeast in 1/2 c very warm water and a squirt of honey. let it proof and then mix into batter.

add 5 c flour. I use 2 c WW and 3 c king arthur bread flour. I also use 2 T vital wheat gluten. sometimes I toss in an egg. sometimes some veggie puree ala jessica seinfeld....

knead, cover, let rise, divide into 2 loaves let rise again, bake for 40 min at 350

yum yum yum

I also make yummy but very unhealthy challah if anyone wants the recipe (think pure sugar and white flour LOL) (tastes like a cake haha)

:

[Norasmomma]

Here it is, I made French Toast with it today, with homemade peach-honey syrup, OMG it was so yummy.

Oatmeal Bread

1 tblsp yeast
2 1/4 cups warm water
1 tsp brown sugar(I used maple syrup)

about 5 cups flour(mixed AP and WW)
1/4 cup wheat germ
1/4 cup soy flour(if you want)
about 2 cups or so oatmeal(I used 7 grain cereal mix)
a couple tblsp oil of choice(or melted butter)
1 1/2 tsp salt

Dissolve yeast in water w/ maple syrup or sugar, add flour gradually, then add wheat germ, soy(if using) and oatmeal at the end. Knead well on floured board and let rise for about 30 minutes. Knead again, and put into 2 greased loaf pans(or make rounds). Let rise again, bake at 350F for about 30 minutes or until loaf is golden and hollow sounding when tapped.

*Note*I guessed on the temp, the book where this recipe is derived from is missing a few key elements, it said to bake for an hour w/out any amount of time, so from my knowledge of bread baking I picked 350 and I kept an eye on it, I put the timer on for 30 minutes. It was great, you may need to adjust for your own oven. Enjoy:

[Aeress]

SInce June I have bought one loaf of bread, which I am very proud of. First off, baking my own bread is very spiritual, it's much healthier than store bought and we have cut down on the amount of carbs and sugar signifcantly. :

I have a bread book by Bernard Clayton Jr that I got from an mdc swap and it has become my only bread book. In fact, I am about to look through it to find a new recipe.

I haven't ventured into sour doughs but hope to as we move into fall/winter.

Great thread!

[Norasmomma]

I am thinking about doing a SD bread also, I was thinking about making some starter today, or asking the local bakery if they would sell me some(doubt it). I'm going to the HFS to get some more new ingredients. It is a rainy very fall day today, so we are going to the store and then we are going to come home and bake more bread.

I was thinking a nice eggy, dough to make apple cinnamon rolls, and a nice loaf of bread. Yummy.

[aniT]

Originally Posted by Norasmomma

I am thinking about doing a SD bread also, I was thinking about making some starter today, or asking the local bakery if they would sell me some(doubt it). I'm going to the HFS to get some more new ingredients. It is a rainy very fall day today, so we are going to the store and then we are going to come home and bake more bread.

I was thinking a nice eggy, dough to make apple cinnamon rolls, and a nice loaf of bread. Yummy.

Does anyone have problems getting their bread to rise when it is cold?

I also have problems getting it to rise the 2nd time in the pan. It just wont rise, and I end up tossing the whole thing. Makes me sad about wasting all those ingredients.

[flminivanmama]

Originally Posted by aniT

Does anyone have problems getting their bread to rise when it is cold?

I also have problems getting it to rise the 2nd time in the pan. It just wont rise, and I end up tossing the whole thing. Makes me sad about wasting all those ingredients.

yes. my bread definitely does better in the summer.

in the winter I usually do the rises in the refridgerator. it can take hours but it works fine

[aniT]

Originally Posted by flminivanmama

yes. my bread definitely does better in the summer.

in the winter I usually do the rises in the refridgerator. it can take hours but it works fine

How would the refrigerator work when the counter doesn't? I have even tried putting it in the warming drawer in my stove.. but that doesn't work either. It gets kinda crusty on top and that is the end of that.