bread
Moderator: Menolly
- aliantha
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So you're saying the loaf is kind of...dense?
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- aliantha
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Did it rise at all? If not, I bet you killed the yeast. I've done that.
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Lorin, you probably want to make sure that the water temp is below 120 degrees, as it could kill the yeast as Ali indicated. Also, make sure that your yeast is active by "proofing" it before you start.
You might try this recipe. . . Foolproof Bread
Good luck!
You might try this recipe. . . Foolproof Bread
Good luck!
- aliantha
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Nah. The key is not to kill the yeast.Menolly wrote:Is bread one of those things where humidity, or lack thereof, affects how well it turns out?
<-- not baker...
I looked at the recipe at your link, Lyr. Dough hooks -- bah! A *real* woman mixes and kneads her bread by hand!
Back when I was single, I used to make bread every week, using the following recipe. *Very* fuss-free.
1 pkg. dry yeast
3 3/4 c. warm water (straight from the hot-water tap is plenty warm)
2 T. honey
1 t. salt
between 7 and 11 c. whole wheat flour
Dissolve yeast in water in large bowl. Add honey and salt; then add several cups of flour until the dough no longer sticks (much) to the sides of the bowl. (I usually give up on the mixing spoon partway through and just reach on in and mix it with my hands.)
Spread more flour on your tabletop or countertop and dump the dough onto the floured surface. Knead by hand for, oh, I forget now, maybe 9 or 10 minutes. (To knead: Fold in one edge of the dough ball, push it down hard with the heels of both hands, turn the dough a quarter turn, repeat. You'll quickly get a rhythm going.) Grease two loaf pans. Split the dough in half and put half in each pan. Put the pans in a cold oven on the middle rack; fill a good-sized saucepan with hot tap water and position under the loaf pans; close the oven door and leave them there until the bread doubles in size (more or less), maybe 45 minutes to an hour. (This is the best way I've found to create the warm, draft-free environment you need for your bread to rise. )
Remove the saucepan. Set the oven to 350 degrees. Bake your bread for 45 minutes. Take it out and eat it.
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I do mine by hand, but I wanted something simple for her.aliantha wrote:Nah. The key is not to kill the yeast.Menolly wrote:Is bread one of those things where humidity, or lack thereof, affects how well it turns out?
<-- not baker...
I looked at the recipe at your link, Lyr. Dough hooks -- bah! A *real* woman mixes and kneads her bread by hand!
- aliantha
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Ah, that explains it.Wyldewode wrote:I do mine by hand, but I wanted something simple for her.aliantha wrote:Nah. The key is not to kill the yeast.Menolly wrote:Is bread one of those things where humidity, or lack thereof, affects how well it turns out?
<-- not baker...
I looked at the recipe at your link, Lyr. Dough hooks -- bah! A *real* woman mixes and kneads her bread by hand!
EZ Board Survivor
"Dreaming isn't good for you unless you do the things it tells you to." -- Three Dog Night (via the GI)
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I'm going to try your recipe as soon as I can pry myself away from my boyfriend's side. He had knee surgery last week, and it seems like all I do is go to work, go see him, come home to crawl in bed, and repeat the process.
Anyway, in another week or two he will be off the pain meds and able to be more mobile (and drive himself around town again), so I think I'll try your recipe at that time.
Anyway, in another week or two he will be off the pain meds and able to be more mobile (and drive himself around town again), so I think I'll try your recipe at that time.
- Linna Heartbooger
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We had a bread thread!
Demand for bread at my house is high.
Yet I hadn't made it for months.
I noticed that I don't like kneading it.
So I am using this one now:
No-knead bread
Made up our third batch within the week this morning.
Demand for bread at my house is high.
Yet I hadn't made it for months.
I noticed that I don't like kneading it.
So I am using this one now:
No-knead bread
Made up our third batch within the week this morning.
"People without hope not only don't write novels, but what is more to the point, they don't read them.
They don't take long looks at anything, because they lack the courage.
The way to despair is to refuse to have any kind of experience, and the novel, of course, is a way to have experience."
-Flannery O'Connor
"In spite of much that militates against quietness there are people who still read books. They are the people who keep me going."
-Elisabeth Elliot, Preface, "A Chance to Die: The Life and Legacy of Amy Carmichael"
They don't take long looks at anything, because they lack the courage.
The way to despair is to refuse to have any kind of experience, and the novel, of course, is a way to have experience."
-Flannery O'Connor
"In spite of much that militates against quietness there are people who still read books. They are the people who keep me going."
-Elisabeth Elliot, Preface, "A Chance to Die: The Life and Legacy of Amy Carmichael"
- High Lord Tolkien
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See, this is what frustrates me about recipes: between 7 and 11 c. whole wheat flouraliantha wrote: Back when I was single, I used to make bread every week, using the following recipe. *Very* fuss-free.
1 pkg. dry yeast
3 3/4 c. warm water (straight from the hot-water tap is plenty warm)
2 T. honey
1 t. salt
between 7 and 11 c. whole wheat flour
What the heck???
And you make it all the time!
That's a wild about of flour isn't it?
I see this all the time. lol
By the way, I've failed so many times making bread I only make bread that doesn't require rising like English Toasting bread.
You recipe looks great though, I'll try it this weekend.
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- Linna Heartbooger
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Ahh - it annoys me too!High Lord Tolkien wrote:See, this is what frustrates me about recipes: between 7 and 11 c. whole wheat flour
What the heck???
And you make it all the time!
That's a wild about of flour isn't it?
I see this all the time. lol
By the way, I've failed so many times making bread I only make bread that doesn't require rising like English Toasting bread.
I would get so exhausted kneading, adding more flour, kneading it in...
and I'd be a grouch about it...
so with something like this, I'd often give up at like 7 cups.
or less!
Is English toasting bread... is that like English muffins?
Yay!HLT wrote:You recipe looks great though, I'll try it this weekend.
- Menolly
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I am thinking of making no knear bread using strained whey from my homemade yogurt and the Instant Pot to proof it. If I do, I'll follow This Old Gal's recept and method for it.
- Linna Heartbooger
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Ah - homemade yogurt... mmm.
And a use for the whey in bread! Interesting.
When my hubbie started making homemade yogurt, we were all like "ewww - we don't like the whey."
And a use for the whey in bread! Interesting.
When my hubbie started making homemade yogurt, we were all like "ewww - we don't like the whey."
"People without hope not only don't write novels, but what is more to the point, they don't read them.
They don't take long looks at anything, because they lack the courage.
The way to despair is to refuse to have any kind of experience, and the novel, of course, is a way to have experience."
-Flannery O'Connor
"In spite of much that militates against quietness there are people who still read books. They are the people who keep me going."
-Elisabeth Elliot, Preface, "A Chance to Die: The Life and Legacy of Amy Carmichael"
They don't take long looks at anything, because they lack the courage.
The way to despair is to refuse to have any kind of experience, and the novel, of course, is a way to have experience."
-Flannery O'Connor
"In spite of much that militates against quietness there are people who still read books. They are the people who keep me going."
-Elisabeth Elliot, Preface, "A Chance to Die: The Life and Legacy of Amy Carmichael"
- Savor Dam
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The introduction of homemade Instant Pot yogurt in our household this year has been a huge success for Menolly, but her whey-straining process takes roughly as long again as the culturing process.
At the end, it's an entirely superior product to commercial yogurts...and the whey was a big bonus all spring and summer as a liquid fertilizer for both her tomato plants and Dam-sel's flowers.
At the end, it's an entirely superior product to commercial yogurts...and the whey was a big bonus all spring and summer as a liquid fertilizer for both her tomato plants and Dam-sel's flowers.
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~ Tracie Mckinney-Hammon
Change is not a process for the impatient.
~ Barbara Reinhold
A government which robs Peter to pay Paul, can always count on the support of Paul.
~ George Bernard Shaw