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Bread Bakers Unite! - Page 3

post #41 of 208
a friend gave me this one and oh i love it!

Title: Parmesan Herb Bread
Categories:
Yield: 16 Servings

2 c Warm water
1 pk Active dry yeast
1/2 ts Sugar
6 c To 6 1/2 cups bread flour
1/2 c Grated Parmesan cheese
1/4 c Olive oil
1 ts Salt
1 ts Dried basil
1/2 ts Dried oregano leaves
1/4 ts Cracked black pepper
2 tb Semolina or cornmeal

MMMMM-------------------------EGG GLAZE---------------
1 lg Egg white
1 tb Water

1. In large bowl, preferably of heavy duty mixer,
combine 1/2 cup warm water, the yeast and sugar;
stir to dissolve yeast. Let stand until foamy,
about 5 minutes.

2. Add remaining water, 4 cups flour, the cheese,
oil, salt, basil, oregano and pepper to yeast
mixture. With wooden spoon or dough hook of mixer,
beat 1 to 2 minutes or until smooth. Add 1 1/2
cups of the remaining flour, 1/2 cup at a time,
and beat until soft dough forms that pulls away
from the bowl as it is beaten.

3. Turn dough out onto lightly floured board.
Knead dough, adding as much of the remaining flour
as necessary to prevent stickiness, until smooth
and elastic, about 5 minutes.

4. Wash, dry, and oil mixing bowl. Place dough in
bowl, turning to bring oiled side up. Cover bowl
with a clean cloth and let rise until doubled in
size, about an hour.

5. Meanwhile, grease 2 large baking sheets.
Sprinkle semolina in a 3 inch wide strip
diagonally across each sheet. Turn dough out onto
lightly floured board and divide into 2 equal
pieces; with hands, roll each piece into a 16 inch
long loaf. Place loaves diagonally in greased
sheets on top of semolina. Cover loaves with clean
cloths and let rise in warm place until doubled in
size, about 45 minutes.

6. Heat oven to 400°. Prepare egg glaze (lightly
beat egg white and water). With sharp knife, make
several 1/4 inch deep slashes in top of each loaf.
Gently brush egg glaze in the surface of the
loaves.

7. Bake loaves 20 minutes; remove from oven and
brush again with glaze. Return to oven and bake 10
to 15 minutes longer or until loaves are golden
brown. Cool loaves on wire rack at least 15
minutes before serving warm, or cool completely.
post #42 of 208
ohhh...this thread is just what i need!

I'm determined to make a loaf that can be used for sandwiches. We currently buy what my DS calls "yummy bread" (it's Kamut) from a woman from a local farm, but I desperately want to be able to make just as yummy bread myself!!!
I am borrowing the Laurel's Kitchen bread book from a friend and have made the "loaf for learning" twice. My second one was better than the first (neither bricks, but I'm not quite satisfied...). They just aren't quite as light as I would like. It says in the book not to use raw honey....I did! Do you think it is killing my yeast and that is affecting the rise of my bread? I switched from glass to metal pan between attempt #1 and #2 which helped a little.

Any suggestions? Any recipes for yummy Kamut bread? I would REALLY like to start soaking my grains also (but I figure let's get the basics down first!!) b/c right now I feel like while not unhealthy, it's not as healthy as it could be.
post #43 of 208
This is such a great thread! I wish I saw it BEFORE I did my experiment today... if it comes out I'll post the recipe. I'm being a cheapscate and using this recipe (a 2 loaf recipe) for 1 loaf and pizza dough.
post #44 of 208
Thread Starter 
Luke2- I am trying my hand at these honey wheat sandwich rolls this afternoon. (it's raining and we are stuck inside) Maybe something like this would work for your family?

http://allrecipes.com/Recipe/Honey-W...ls/Detail.aspx
post #45 of 208
I am a bread baker! I have been making bread since I was in high school. I mostly make molasses bread, honey wheat bread, challah, and french baguettes.

I just ordered "The Bread Bible" with birthday money and I am dying to get it!
post #46 of 208
Thread Starter 
oooh I love The Bread Bible. Thanks for reminding me I need to get my copy out! yummy,yummy!

do you have recipes you might share for the challah and baguettes?
post #47 of 208
I love baking bread too! I think it's therapeutic to knead dough! I usually bake four loaves, twice a week...with all our toasted tomato sandwiches these days, I think I need to up that! Tomorrow's bread baking time again. For a while I had a great sourdough going, but we moved back here from overseas, so I had to give it to a friend. I had such good luck with my starter there, I'm sort of nervous to try it here, in case it fails this time.

My mom is a pro at baking yeast things, and I love it too. English muffins, bagels, cinnamon buns, pizza, bread, buns, YUM!
post #48 of 208
I have been baking bread for over 3 years now. I started right before I got married and I have finally come up with some pretty good bread. I think one of the big things is adding gluten or vital wheat gluten flour. It help your bread not be so dense and dry. Also I have started grinding my own wheat, if you make your bread with the warm wheat it rises so much better. For Christmas DH says he is going to buy me a Bosch mixer and I am really excited. They are supposed to help your bread rise alot better. I also use the white wheat, and I like it a lot. This website has a lot of info and recipes on it I use a LOT of her recipes www.thefamilyhomestead.com she also puts recipes and meal plans on her blog it is great if you are trying to cook whole foods!!! I love bread baking it is so rewarding and it makes the house smell wonderful!!!!
post #49 of 208
Thread Starter 

looky what I found!

a year in bread flickr group!
http://www.flickr.com/groups/ayearinbread/
post #50 of 208
So I have a question for you all. Where do you get your supplies? It seems like this bread making thing could get expensive if just buying from the grocery store/health food store.
Thanks!
post #51 of 208
Darnit! I just posted a response and included my main bread recipe and the server went down... Shoot. Oh well. I'll post the recipe later.

In response to your question, wife&mommy, I get my hard wheat flour from our farmer at 70 cents a pound. Not sure what I pay for my whole wheat pastry flour (what I use in place of all purpose flour) from our hfs, but I think it's around the same. Both are organic...

I'll be back to post some recipes a little later.

Melissa
post #52 of 208
I will get my challah recipe out and post it another time.

I got my Bread Bible. It is ok. Not as great as I remember when I checked it out from the library. She seemed to completely ignore whole wheat breads for the most part which is very sad. The one I found that was "wheat" just was AP flour with some wheat bran thrown in.

If it didn't have such good info on rising and technique, I would sell it to buy Julia Child's Baking book that just absolutely rocks.
post #53 of 208
Yay! I love baking bread! I'm a cheater now, though. :

I was baking all our bread (pizza, rolls, sandwich, etc.), kneeding by hand... but for Christmas I got a Zojirushi bread machine (you know, the one King Arthur Flour uses in their test kitchens?) and I'm coming out of the closet to admit... I love it!!!! It makes a horizontal loaf, not a vertical "bread tube", and it even makes jam. I use it to make all my dough, even for artisan loaves and rolls and pizza dough, which I bake in the oven.

If it had a few extra accessories I'd divorce DH and marry it!

I hope I can still be a part of the club. I do love kneeding by hand, but I'm not very efficient at balancing my chores so the bread machine really helps.
post #54 of 208
Oh, and I use this to store and slice my bread. I promise I don't work for King Arthur Flour... but I do love their stuff... :

Sometimes I use whole wheat pastry flour for whole-grain bread. Flufffy!
post #55 of 208
Thread Starter 
I order from king arthur flour. it's way cheaper for me. I get the organic flours, oats,etc, also I can get good things like scone mixes, loaf add ins, vietnamese cinnamon,citron,etc. they really have everything! I make a huge order about every 6 months or so and store everything in the freezer.
Quote:
Originally Posted by wife&mommy View Post
So I have a question for you all. Where do you get your supplies? It seems like this bread making thing could get expensive if just buying from the grocery store/health food store.
Thanks!
post #56 of 208
Thread Starter 
I have this and love it too!

Quote:
Originally Posted by daekini View Post
Oh, and I use this to store and slice my bread. I promise I don't work for King Arthur Flour... but I do love their stuff... :

Sometimes I use whole wheat pastry flour for whole-grain bread. Flufffy!
post #57 of 208
It is breadmaking season again up here in Maine (going down to 38 tonight!)!! Great thread!

I made my first pair of loaves that I've made since last spring this week. They came out great. When it's not so late at night I'll post my wh wh bread recipe that I usually make.

I learned mostly from Beard on Bread, and also have had a bread machine. The bread machine I use now for pizza dough only because it comes out every time. Sometimes my bread rises like crazy, sometimes not so well, depending on the weather and warmth source (next to the wood stove is my fall-winter-spring spot; this week it was the sunny kitchen table).

Quote:
Originally Posted by wife&mommy View Post
So I have a question for you all. Where do you get your supplies? It seems like this bread making thing could get expensive if just buying from the grocery store/health food store.
Thanks!
My basic supplies for making bread by hand: yeast (I use the common dry stuff in a packet), a wooden cutting board for kneading, a large mixing bowl for mixing & rising, and a good bread knife. A thermometer is helpful for getting used to what, say, 120F feels like. I get Arrowhead Mills organic whole wheat pastry flour and King Arthur white flour for recipes that need that. (I don't work for them either ;-)) Our bread machine cost about $150 new. Definitely cheaper to figure it out by hand....which is my preferred way to make it now.

have fun!!
post #58 of 208
You can also get supplies from Amazon.com Grocery - cheaper, free shipping, no tax!
post #59 of 208
Oh, I love breadmaking! I use my streamlined, whole-wheatified variation of an 'Italian Bread' recipe I learned when I was ten or so. It makes good loaves, rolls, focaccia, tomato bread, grissini, cinnamon rolls and herb and garlic flatbread, with minor variations. The one thing it doesn't do too well is pizza bases; not sure why. It's a 'lean' dough--no eggs, milk or sugar, just olive oil and honey. I've made it with sunflower oil or sugar in a pinch, and it always turns out fine--I suspect the real key ingredient, for savoury purposes anyway, is the dusting of coarse cornmeal. Mmm.

My bread became 100% better when I started adding lecithin granules recently. It makes a much softer, tastier, lighter dough, although the crust is sometimes thicker--but baking the loaf with a pan of water underneath helps prevent that to some extent.

I did make sourdough for a while, a few months ago, but while DH liked it I wasn't so keen, so eventually I got bored and let the yeasts die a lingering and grisly death. Still, it was very satisfying knowing that 'I' had made a loaf of bread rise all by myself, without the intervention of company-produced yeast.

I usually use a two-thirds, one-third ratio of whole wheat flour to white bread flour, but with the lecithin the bread is so much lighter I can use almost all whole wheat. I did make it 100% whole wheat once, but the crust was very thick that time; not sure if it's related!

Very flat rounds of bread dough, pressed onto baking trays of coarse cornmeal and salt, topped with a drizzle of olive oil, chopped olives, crushed garlic, rock salt and fresh rosemary... baked, cut in wedges and served warm to dip in olive oil and balsamic vinegar... BLISS! I copied this from a yummy restaurant entree, and I think mine's nicer. Basil pesto goes well with it, too.

I'd like to try beer bread, although neither DH nor I drink the vile stuff so we'd have to get some in specially. I've made pumpkin bread, which is nice... haven't tried Irish soda bread for many years... made challah once and didn't like it, but would kinda like to give it another go... have been meaning to make a Sally Lunn loaf for years... did naan bread twice recently and will again, once the state of my morning sickness allows me to try Indian cooking once again... yes, there's always something new to try!

I usually cool, slice and freeze the loaves right away after baking. Homemade bread just doesn't keep well, especially with only two people in the household! It tastes absolutely fine once defrosted--or I toast it from frozen and have it for breakfast, spread with cream cheese and sundried tomato pesto. Schlp! The poster whose son was complaining about the 'stale' taste should maybe try toasting it? I take care of a boy who eats vile, crumbly gluten-and-dairy-free loaves, but they taste passable when toasted. (Not saying your bread is vile! But any difference in texture to shop-bought bread can often be masked by toasting). If I'm baking ahead of time for a special occasion, I'll freeze the loaf whole; then it can be defrosted and warmed in the oven and sliced at the table. Much more attractive, especially if it's a nice braided loaf. Nobody ever guesses it was frozen.

The funniest thing I've experienced with baking bread is the awe my braided loaves inspire among my male friends. I was teaching one how to make bread and realised suddenly he had no idea how to braid! And another guy came over for dinner recently, and was staring at my braided loaf saying 'How did you get it to look like that? It's all lumpy. Did you make lots of little balls?' Silly short-haired, never-learned-to-braid males! Vaguely on the same theme, it's much easier to practice a 5-strand braid on bread dough than it is to practice on your own head!

ETA: For rising, some good places I've used or heard recommended include a car dashboard on a hot day; on top of the dryer in the garage; on the front porch; in the oven at the lowest 'dry' setting (30 C on mine), with a pan of boiling water underneath. Oiled gladwrap placed over the surface of the dough prevents it from drying and cracking, but also causes it to rise faster and lighter.
post #60 of 208
I would love to bake our own bread- I am a carb queen! But, how long does it take you? I have a high maintenance 17 month old and don't think I could be in the kitchen for hours on end. Suggestions for a newbie with little time?
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