bread

Post by **lorin** » Tue Mar 10, 2009 2:24 am

baked bread today..............anyone got a chisel i can borrow?

Post by **aliantha** » Tue Mar 10, 2009 5:08 pm

So you're saying the loaf is kind of...dense?

Post by **lorin** » Tue Mar 10, 2009 5:12 pm

just a tad 'bout as dense as Mt. Thunder.

help...............any idea what i did wrong?

Post by **aliantha** » Tue Mar 10, 2009 5:51 pm

Did it rise at all? If not, I bet you killed the yeast. I've done that.

Post by **Wyldewode** » Wed Mar 11, 2009 12:49 am

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!

Post by **lorin** » Wed Mar 11, 2009 3:42 am

it rose (sort of) but it has a texture like a biscuit. a verrry heavy biscuit.

going to try the recipe. let you know how hard it was to mess up.

Post by **Wyldewode** » Wed Mar 11, 2009 10:08 pm

Keep trying, Lorin. . . you will eventually get it!

YouTube · Post by **Menolly** » Wed Mar 11, 2009 10:17 pm

Is bread one of those things where humidity, or lack thereof, affects how well it turns out?

<-- not baker...

Post by **aliantha** » Thu Mar 12, 2009 3:33 am

Menolly wrote:Is bread one of those things where humidity, or lack thereof, affects how well it turns out?

<-- not baker...

Nah. The key is not to kill the yeast.

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.

Post by **sgt.null** » Mon Mar 16, 2009 1:53 am

this should help...
www.youtube.com/watch?v=lVtdYKVXYhI

Post by **Wyldewode** » Mon Mar 16, 2009 3:50 am

aliantha wrote:
Menolly wrote:Is bread one of those things where humidity, or lack thereof, affects how well it turns out?

<-- not baker...
Nah. The key is not to kill the yeast.

I looked at the recipe at your link, Lyr. Dough hooks -- bah! A *real* woman mixes and kneads her bread by hand!

I do mine by hand, but I wanted something simple for her.

Post by **aliantha** » Mon Mar 16, 2009 4:56 pm

Wyldewode wrote:
aliantha wrote:
Menolly wrote:Is bread one of those things where humidity, or lack thereof, affects how well it turns out?

<-- not baker...
Nah. The key is not to kill the yeast.

I looked at the recipe at your link, Lyr. Dough hooks -- bah! A *real* woman mixes and kneads her bread by hand!
I do mine by hand, but I wanted something simple for her.

Ah, that explains it.

Post by **Wyldewode** » Tue Mar 17, 2009 8:00 am

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.

YouTube · Post by **Menolly** » Tue Mar 17, 2009 12:13 pm

Ooo...
Last I heard was "second date."
This sounds promising...

Post by **Linna Heartbooger** » Fri Nov 17, 2017 4:47 pm

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.

Post by **High Lord Tolkien** » Fri Nov 17, 2017 6:19 pm

aliantha 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

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.
You recipe looks great though, I'll try it this weekend.

Post by **Linna Heartbooger** » Sat Nov 18, 2017 1:12 am

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.

Ahh - it annoys me too!
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?

HLT wrote:You recipe looks great though, I'll try it this weekend.

Yay!

YouTube · Post by **Menolly** » Sat Nov 18, 2017 2:08 am

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.

Post by **Linna Heartbooger** » Sat Nov 18, 2017 6:39 am

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."

Post by **Savor Dam** » Sat Nov 18, 2017 7:26 am

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.

Kevin's Watch

Kevin's Watch

bread

bread