Hepburn
06-26-2007, 10:52 AM
(http://www.otwa.com/community/showthread.php?t=49683)
ladytoysdream Jan-20-07 04:33 PM
Making homemade bread.......
Okay, I had a suzy homemaker moment today.....
it's very winter weather here, and I decided I wanted to make somthing in the oven. I was going to make some banana bread, but decided on some plain white bread. I just happened to have 2 frozen ones in the freezer.
So late this morning, I took them out to thaw and let them rise.
Well the kitchen must have been quite cold and the bread only started to rise a little. Am I safe putting them in the refrigerator overnite to slow the process ? Then in the morning taking them back out, and trying again.
I didn't want to see the bread overflowing the pan if I left it out all night.
Plan was to make some scalloped potatoes and ham in the oven to go with the bread for supper. I did end up making a real nice stew for lunch, and there was enough leftovers of that for supper.
I keep thinking about getting one of those bread machines......but seem to talk myself out of it every time. Anyone use one, and like it real well ?
doobeedog Jan-20-07 11:36 PM
I love bread, esp home made bread. When I was a kid a neighbor always made homemade bread. In the mornings, she would heat it up in a skillet for breakfast. You could smell the bread throughout the neighborhood.
I would love to have a bread machine too. But I can't have one. I would have no self control over eating what I've made.
ladytoysdream Jan-21-07 04:20 AM
I think maybe a bread machine in this house would not be a safe thing with me either, come to think of it. When the kids were little, I used to make a lot of home made goodies, including several different kinds of breads.
Okay.....I took the bread out of the frig this morning, it appears it will need more rising time. I found a warmer room for it. So maybe I can put it in the oven late this morning, and use it for a noon meal with the potatoes and ham.
boomer981 Jan-21-07 06:24 AM
I've got a bread machine. I've had it for about 7 years. I absolutely LOVE it. Most of the time I used the boxed bread mixes, and they are wonderful. If the kids are coming over for dinner, I have to make several loaves, because it's gone in a flash. It takes 2 hours, 45 minutes to make a loaf in the maker.
low-tide Jan-29-07 05:30 PM
The bread machines are good for making dough too like for pizza, so you can just make some dough and then spread it with some healthy junk.
I love my bread machine!
snowyegret1 Feb-01-07 09:31 AM
Fougasse is rising now. No bread machine, just hand powered. Are the breads from the machines comparable to hand done loaves taste wise?
There was a no knead recipe (and cooked in a Dutch oven) by Mark Bittman in the NYT a couple of months ago that has gotten mostly good reviews by the people that have tried it.
snakey Feb-03-07 01:06 PM
I use my bread machine mainly for making dough for rolls and pizza, and dont see any difference from the hand method.
For a good sour dough, make dough regularly, seal it in a plastic bag, and put it in the refrigerator for about a week.
I should add, I dont use salt in my dough.
For rolls I add a quarter cup of Balsamic Vinegar (to 4 cups flour).
snowyegret1 Feb-04-07 10:17 AM
Quote:
For rolls I add a quarter cup of Balsamic Vinegar (to 4 cups flour).
That sounds delicious, snakey. I will try that.
I've been seeing bread machines for fairly cheap at the nearest thrift that look in pretty good shape. Might pick one up at the next sale.
maison rustique Feb-04-07 10:38 AM
I agree on the Balsamic vinegar! Sounds tasty!!
Here are some basic guidelines (I think from BH&G) to convert a regular bread recipe to machine, though your machine instructions may also have specific directions.
• Reduce the yeast to 1 teaspoon for a 1-1/2-pound machine or to 1-1/4 teaspoons for a 2-pound machine.
• Reduce the amount of flour to 3 cups for a 1-1/2-pound machine or 4 cups for a 2-pound machine.
• Reduce all other ingredients by the same proportion as you reduce the flour. If a range is given for the flour, use the lower amount to figure the reduction proportion. For example, for a 1-1/2-pound bread machine, a recipe calling for 1 package of yeast and 4 1/2 cups flour would be decreased to use 1 teaspoon yeast and 3 cups flour. Since this is a one-third decrease in the flour, also decrease the remaining ingredients by one-third.
• If a bread uses 2 or more types of flour, add the flour amounts together and use that total as the basis for reducing the recipe. The total amount of flour used should be only 3 or 4 cups, depending on the size of your loaf.
• Use bread flour instead of all-purpose flour or add 1 to 3 tablespoons gluten flour (available at health-food stores) to the all-purpose flour. If your recipe contains any rye flour, add 1 tablespoon gluten flour even when bread flour is used.
• Add ingredients in the order specified by the bread machine manufacturer.
• Add dried fruits or nuts at the raisin bread cycle, if your machine has one. If it doesn't, add them according to the manufacturer's directions.
• Don't use light-colored dried fruits, such as apricots or golden raisins, because preservatives added to these dried fruits inhibit yeast performance. Choose another fruit or use only the dough cycle of your machine, lightly knead in the fruit by hand before shaping the bread, then bake it in the oven.
• When making dough to shape by hand, you may want to knead in a little more flour after removing the dough from the machine. Knead in just enough additional flour to make the dough easy to handle.
• For breads made with whole wheat or rye flour or other whole grains, use the whole grain cycle, if your machine has one.
• For sweet or rich breads, first try the light-crust color setting or sweet bread cycle, if available.
• For future reference, record how much additional liquid or flour you added.
maison rustique Feb-04-07 10:44 AM
This is my favorite "healthy" bread. I often add sunflower seeds or other "goodies," especially if I'm going to using it for toast.
Tecate Ranch Whole Wheat Bread
1 ½-Pound Loaf:
1 1/3 c. water
3 T. canola oil
2 T. honey
2 T. molasses
3 ¼ c. whole wheat flour
1/3 c. wheat bran
2 ½ T. gluten
1 T. poppy seeds
1 ½ t. salt
1 T. SAF yeast or 1 T. plus ½ t. bread machine yeast
2-Pound Loaf:
1 ¾ c. water
¼ c. canola oil
3 T. honey
3 T. molasses
4 ½ c. whole wheat flour
½ c. wheat bran
3 ½ T. gluten
1 T. plus 1 t. poppy seeds
2 t. salt
1 T. plus ½ t. SAF yeast or 1 T. plus 1 t. bread machine yeast
Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on dark and program for the Whole Wheat cycle; press Start. (This recipe may be made using the Delay Timer.) After 10 minutes, check the dough ball with your finger. It will be sticky. Add 1 to 2 T. more flour. The dough will still be very sticky; don't worry, it will absorb the liquid during the rises. If you add too much flour, the bread will be dense, rather than springy. If you don't added the extra flour as needed, the top can collapse.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
ddhafe Feb-04-07 02:05 PM
Bread machines are dangerous though.
You make the bread and when it's done it smells soooooo good and is so warm you end up eating the whole loaf in one or two sittings. I usually get two slices and DH will clean the rest of the loaf up. :D
If the kids happen to show up you have to share.:( :roflmao:
ladytoysdream Feb-04-07 02:34 PM
Hmmmmm.....maybe I should do some serious digging for my sourdough bread recipe, I used to make. Got to find a warmer place to make the bread rise though :)
My try above did work out okay :)
I just haven't done much of any home made baking in quite awhile.
One thing I should do this week is make a batch of home made stew and make some dumplings to go on top of it :)
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ladytoysdream Jan-20-07 04:33 PM
Making homemade bread.......
Okay, I had a suzy homemaker moment today.....
it's very winter weather here, and I decided I wanted to make somthing in the oven. I was going to make some banana bread, but decided on some plain white bread. I just happened to have 2 frozen ones in the freezer.
So late this morning, I took them out to thaw and let them rise.
Well the kitchen must have been quite cold and the bread only started to rise a little. Am I safe putting them in the refrigerator overnite to slow the process ? Then in the morning taking them back out, and trying again.
I didn't want to see the bread overflowing the pan if I left it out all night.
Plan was to make some scalloped potatoes and ham in the oven to go with the bread for supper. I did end up making a real nice stew for lunch, and there was enough leftovers of that for supper.
I keep thinking about getting one of those bread machines......but seem to talk myself out of it every time. Anyone use one, and like it real well ?
doobeedog Jan-20-07 11:36 PM
I love bread, esp home made bread. When I was a kid a neighbor always made homemade bread. In the mornings, she would heat it up in a skillet for breakfast. You could smell the bread throughout the neighborhood.
I would love to have a bread machine too. But I can't have one. I would have no self control over eating what I've made.
ladytoysdream Jan-21-07 04:20 AM
I think maybe a bread machine in this house would not be a safe thing with me either, come to think of it. When the kids were little, I used to make a lot of home made goodies, including several different kinds of breads.
Okay.....I took the bread out of the frig this morning, it appears it will need more rising time. I found a warmer room for it. So maybe I can put it in the oven late this morning, and use it for a noon meal with the potatoes and ham.
boomer981 Jan-21-07 06:24 AM
I've got a bread machine. I've had it for about 7 years. I absolutely LOVE it. Most of the time I used the boxed bread mixes, and they are wonderful. If the kids are coming over for dinner, I have to make several loaves, because it's gone in a flash. It takes 2 hours, 45 minutes to make a loaf in the maker.
low-tide Jan-29-07 05:30 PM
The bread machines are good for making dough too like for pizza, so you can just make some dough and then spread it with some healthy junk.
I love my bread machine!
snowyegret1 Feb-01-07 09:31 AM
Fougasse is rising now. No bread machine, just hand powered. Are the breads from the machines comparable to hand done loaves taste wise?
There was a no knead recipe (and cooked in a Dutch oven) by Mark Bittman in the NYT a couple of months ago that has gotten mostly good reviews by the people that have tried it.
snakey Feb-03-07 01:06 PM
I use my bread machine mainly for making dough for rolls and pizza, and dont see any difference from the hand method.
For a good sour dough, make dough regularly, seal it in a plastic bag, and put it in the refrigerator for about a week.
I should add, I dont use salt in my dough.
For rolls I add a quarter cup of Balsamic Vinegar (to 4 cups flour).
snowyegret1 Feb-04-07 10:17 AM
Quote:
For rolls I add a quarter cup of Balsamic Vinegar (to 4 cups flour).
That sounds delicious, snakey. I will try that.
I've been seeing bread machines for fairly cheap at the nearest thrift that look in pretty good shape. Might pick one up at the next sale.
maison rustique Feb-04-07 10:38 AM
I agree on the Balsamic vinegar! Sounds tasty!!
Here are some basic guidelines (I think from BH&G) to convert a regular bread recipe to machine, though your machine instructions may also have specific directions.
• Reduce the yeast to 1 teaspoon for a 1-1/2-pound machine or to 1-1/4 teaspoons for a 2-pound machine.
• Reduce the amount of flour to 3 cups for a 1-1/2-pound machine or 4 cups for a 2-pound machine.
• Reduce all other ingredients by the same proportion as you reduce the flour. If a range is given for the flour, use the lower amount to figure the reduction proportion. For example, for a 1-1/2-pound bread machine, a recipe calling for 1 package of yeast and 4 1/2 cups flour would be decreased to use 1 teaspoon yeast and 3 cups flour. Since this is a one-third decrease in the flour, also decrease the remaining ingredients by one-third.
• If a bread uses 2 or more types of flour, add the flour amounts together and use that total as the basis for reducing the recipe. The total amount of flour used should be only 3 or 4 cups, depending on the size of your loaf.
• Use bread flour instead of all-purpose flour or add 1 to 3 tablespoons gluten flour (available at health-food stores) to the all-purpose flour. If your recipe contains any rye flour, add 1 tablespoon gluten flour even when bread flour is used.
• Add ingredients in the order specified by the bread machine manufacturer.
• Add dried fruits or nuts at the raisin bread cycle, if your machine has one. If it doesn't, add them according to the manufacturer's directions.
• Don't use light-colored dried fruits, such as apricots or golden raisins, because preservatives added to these dried fruits inhibit yeast performance. Choose another fruit or use only the dough cycle of your machine, lightly knead in the fruit by hand before shaping the bread, then bake it in the oven.
• When making dough to shape by hand, you may want to knead in a little more flour after removing the dough from the machine. Knead in just enough additional flour to make the dough easy to handle.
• For breads made with whole wheat or rye flour or other whole grains, use the whole grain cycle, if your machine has one.
• For sweet or rich breads, first try the light-crust color setting or sweet bread cycle, if available.
• For future reference, record how much additional liquid or flour you added.
maison rustique Feb-04-07 10:44 AM
This is my favorite "healthy" bread. I often add sunflower seeds or other "goodies," especially if I'm going to using it for toast.
Tecate Ranch Whole Wheat Bread
1 ½-Pound Loaf:
1 1/3 c. water
3 T. canola oil
2 T. honey
2 T. molasses
3 ¼ c. whole wheat flour
1/3 c. wheat bran
2 ½ T. gluten
1 T. poppy seeds
1 ½ t. salt
1 T. SAF yeast or 1 T. plus ½ t. bread machine yeast
2-Pound Loaf:
1 ¾ c. water
¼ c. canola oil
3 T. honey
3 T. molasses
4 ½ c. whole wheat flour
½ c. wheat bran
3 ½ T. gluten
1 T. plus 1 t. poppy seeds
2 t. salt
1 T. plus ½ t. SAF yeast or 1 T. plus 1 t. bread machine yeast
Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on dark and program for the Whole Wheat cycle; press Start. (This recipe may be made using the Delay Timer.) After 10 minutes, check the dough ball with your finger. It will be sticky. Add 1 to 2 T. more flour. The dough will still be very sticky; don't worry, it will absorb the liquid during the rises. If you add too much flour, the bread will be dense, rather than springy. If you don't added the extra flour as needed, the top can collapse.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
ddhafe Feb-04-07 02:05 PM
Bread machines are dangerous though.
You make the bread and when it's done it smells soooooo good and is so warm you end up eating the whole loaf in one or two sittings. I usually get two slices and DH will clean the rest of the loaf up. :D
If the kids happen to show up you have to share.:( :roflmao:
ladytoysdream Feb-04-07 02:34 PM
Hmmmmm.....maybe I should do some serious digging for my sourdough bread recipe, I used to make. Got to find a warmer place to make the bread rise though :)
My try above did work out okay :)
I just haven't done much of any home made baking in quite awhile.
One thing I should do this week is make a batch of home made stew and make some dumplings to go on top of it :)
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