Who cares if the shelves are bare when ...
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Bread is bad for you anyway.
Chdamn
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I love homemade bread. It's one of those things I keep swearing I'm going to try and then never do.
thrillhill wife makes awesome bread.
thrillhill wife makes awesome bread.
OP
That recipe is called Amish White Bread, which is basically the same recipe I use for pizza crust, except I used safflower oil instead of olive oil. It's pretty easy, but there are a few tricks I've learned along the way.
First, forget using a bread machine but do get yourself a good mixer and a dough hook. The Kitchenaide ones are pretty decent and versatile (can get a meat grinder attachment too).
You really want want to get the flour and water ratios right at the start. You can adjust it some if you do it quickly, but it is a sure fire way to wind up with a flop. I've found the ratio is 3 to 1 flour to water. For example I use 3 cups flour to 1 cup water. For pizza I use either 2 cups flour and 2/3 cup water or 2-1/2 cups flour to a bit more than 3/4 cup water.
I keep yeast in the freezer and buy a 1lb bag at Costco. In the freezer it lasts near indefinitely and I take out a tablespoon or so as needed.
Use very warm water and add some sugar (I like brown, which was used here). Add the yeast and sugar to the water, stir well and wait for it to start foaming which means its active. Put the flour and salt in the mixing bowl. Add oil to the water, stir and put it in the mixing bowl.
Use a paddle blade for a few seconds to mix well and then switch to a dough hook. Kneed or mix for about 5-6 minutes (taking it off the hook and repositioning it to keep it stretching as needed). Let it rest about 7 minutes then kneed it some more for about 7 minutes.
once it's done, oil it and the bowl and then cover either with a towel or plastic wrap with an air gap. I warm the oven to about 110F and let it rise in there. Don't get the oven too hot or you'll kill the yeast. Let it rise till it doubles or so, about one to 1-1/2 hours.
Grease the the loaf pan and I coated it with corn meal. I greased it with lard.
Place it in the pan and back in the warm oven to rise again, about 45 minutes. Do not let it over rise or it will collapse.
warn up the oven per the recipe and put a dish in with it to hold some water. You want the dish hot. Metal works well here as you will shock it.
When the the oven is ready, place the bread in it and put about 1/2 cup water in the dish. I also throw some on the bottom of the oven, This makes steam which gives it a thinner, crispier crust.
Dont over bake it. You want the inside to be about 195F so I used the probe to get it to 200F. It took about 22 minutes at 350 (325 convection mode on my oven).
let it cool a few minutes and then take it out of the pan and cool it on a rack. This step is important as it is continuing to cook and dissipate the moisture at a controlled rate.
The recipe I used above is:
3 cups bread flour
1 cup water
1 tablespoon yeast
1 tablespoon sugar
1/8 cup oil
1 tsp salt
proceed as described above.
First, forget using a bread machine but do get yourself a good mixer and a dough hook. The Kitchenaide ones are pretty decent and versatile (can get a meat grinder attachment too).
You really want want to get the flour and water ratios right at the start. You can adjust it some if you do it quickly, but it is a sure fire way to wind up with a flop. I've found the ratio is 3 to 1 flour to water. For example I use 3 cups flour to 1 cup water. For pizza I use either 2 cups flour and 2/3 cup water or 2-1/2 cups flour to a bit more than 3/4 cup water.
I keep yeast in the freezer and buy a 1lb bag at Costco. In the freezer it lasts near indefinitely and I take out a tablespoon or so as needed.
Use very warm water and add some sugar (I like brown, which was used here). Add the yeast and sugar to the water, stir well and wait for it to start foaming which means its active. Put the flour and salt in the mixing bowl. Add oil to the water, stir and put it in the mixing bowl.
Use a paddle blade for a few seconds to mix well and then switch to a dough hook. Kneed or mix for about 5-6 minutes (taking it off the hook and repositioning it to keep it stretching as needed). Let it rest about 7 minutes then kneed it some more for about 7 minutes.
once it's done, oil it and the bowl and then cover either with a towel or plastic wrap with an air gap. I warm the oven to about 110F and let it rise in there. Don't get the oven too hot or you'll kill the yeast. Let it rise till it doubles or so, about one to 1-1/2 hours.
Grease the the loaf pan and I coated it with corn meal. I greased it with lard.
Place it in the pan and back in the warm oven to rise again, about 45 minutes. Do not let it over rise or it will collapse.
warn up the oven per the recipe and put a dish in with it to hold some water. You want the dish hot. Metal works well here as you will shock it.
When the the oven is ready, place the bread in it and put about 1/2 cup water in the dish. I also throw some on the bottom of the oven, This makes steam which gives it a thinner, crispier crust.
Dont over bake it. You want the inside to be about 195F so I used the probe to get it to 200F. It took about 22 minutes at 350 (325 convection mode on my oven).
let it cool a few minutes and then take it out of the pan and cool it on a rack. This step is important as it is continuing to cook and dissipate the moisture at a controlled rate.
The recipe I used above is:
3 cups bread flour
1 cup water
1 tablespoon yeast
1 tablespoon sugar
1/8 cup oil
1 tsp salt
proceed as described above.
Last edited by a moderator:
You can have it. I got more weight to lose.Tailhunter said:
Chihuahua Floyd
Happy to be here
Made bread twice this weekend. First loaf was a Sally Lunn, old recipe, I used a bunt cake pan for the baking. Second was bread bowls for the potato soup.
Homemade bread makes the best French toast also, that was breakfast yesterday.
CF
Homemade bread makes the best French toast also, that was breakfast yesterday.
CF
Chihuahua Floyd
Happy to be here
Remember to take moderation in moderation. It's a good thing, but don't overdo it.Diablos said:
OP
My experience is that it doesn't usually rise. I wonder if it is because the temperature is too low in the machine without a heater?Kokopelli said: