Home Do you bake your own bread?

[FrekeChild]

Date: 10/2/2008 2:25:18 PM
Author: ladypirate

Date: 10/2/2008 1:57:41 PM
Author: FrekeChild
I''m wondering why they don''t want you to use metal with the Amish bread. (Since when do the Amish use instant vanilla pudding?)

Freke, I think it''s because it uses a starter rather than yeast. Since they recommend not using metal for sourdough starters, I''d imagine the same logic applies?

I''m just wondering why. I''m wondering if someone made this recipe in a metal bowl once and something bad happened and they blamed it on the metal or what? I can''t tell you how many stainless steel bowls I''ve used for making bread (and starters for that matter). I''m thinking is my above scenario is true, they used some kind of aluminum, because when it comes in contact with acid, little bits of it come off as the aluminum starts to dissolve. And a sourdough will contain some acid. Hmmm....

That should mean that stainless steel should be fine. I think it''s probably a generalization.

 

[ladypirate]

Date: 10/2/2008 4:07:02 PM
Author: FrekeChild

Date: 10/2/2008 2:25:18 PM

Author: ladypirate

Date: 10/2/2008 1:57:41 PM

Author: FrekeChild

I''m wondering why they don''t want you to use metal with the Amish bread. (Since when do the Amish use instant vanilla pudding?)

Freke, I think it''s because it uses a starter rather than yeast. Since they recommend not using metal for sourdough starters, I''d imagine the same logic applies?

I''m just wondering why. I''m wondering if someone made this recipe in a metal bowl once and something bad happened and they blamed it on the metal or what? I can''t tell you how many stainless steel bowls I''ve used for making bread (and starters for that matter). I''m thinking is my above scenario is true, they used some kind of aluminum, because when it comes in contact with acid, little bits of it come off as the aluminum starts to dissolve. And a sourdough will contain some acid. Hmmm....


That should mean that stainless steel should be fine. I think it''s probably a generalization.

Yeah, it really doesn''t apply to stainless steel, but I think they just say no metal in case someone has an aluminum/copper/whatever bowl/utensil and thinks "oh, well if stainless is OK, then this probably is too!"

 

[Laurenj915]

Date: 10/2/2008 2:17:09 PM
Author: ladypirate
Lauren, what recipe are you using for your 100% whole wheat? One thing you could try is adding extra gluten.

I have to look at the recipe again when I get home. I will try the gluten. How/where do I get it? With the baking goods? Maybe Whole foods?

Thanks for the explanation Frekechild.

 

[ladypirate]

You can get it at most health food stores--it''s usually sold under "Vital Wheat Gluten" or "Wheat Gluten Flour". Another thing to keep in mind is that whole wheat bread usually needs to be kneaded a lot longer than white bread...usually at least 30 minutes. You can knead for 15 minutes and then let the bread rest for 10 or so then come back and finish kneading for another 15 minutes.

Here''s a recipe I found that seems to be pretty decent for soft sandwich-style wheat bread. I tweaked it a little bit (mainly to make it doable without a bread machine/stand mixer), but here is the original recipe. (note: this is for two loaves):

6 3/4 C Wheat Flour
2 1/2 C Warm Water (around 90 degrees is fine)
2 Tbsp Yeast
3 Tbsp Gluten
2 1/2 tsp Salt
1/4 C Olive Oil
3/8 C Honey

1. Make a sponge. Put 3/4 C warm water into a large bowl and sprinkle the yeast into it. Add 1 C of the wheat flour and stir vigorously. Cover the bowl with plastic wrap and let sit for about an hour. It will be very bubbly (and look kind of like a sponge, hence the name.) Once the sponge finishes expanding and starts to settle a bit, move on to the next step.

2. Add remaining 1 3/4 C water and 2 3/4 C wheat flour. Mix very well.

3. Add 3 Tbsp Gluten, 2 1/2 tsp salt, 1/4 C Olive Oil, and 3/8 C Honey. Mix well. Add remaining 3 C wheat flour 1/2 C at a time, mixing well after each addition.

4. Knead for about 30 minutes, or until dough is ready. Put dough into a large greased bowl and cover with plastic. Let rise for 1 to 1 1/2 hours until it doubles in size.

5. Punch down dough and divide in two. Roll each piece out into a 10" x 15" rectangle. Roll into a loaf and seal. Place seam side down into a 1.5 lb bread pan. Let rise until doubled in size (approx. 1 hour). Half an hour into the second rise, preheat the oven to 375 degrees Fahrenheit.

6. Mist the tops of the loaves with water. Bake on the lowest rack in the oven for 25 - 30 minutes.

 

[Clairitek]

Man I swear that I am connected to PS in some weird supernatural way sometimes. Just last night I thought that it would be fun to try to make bread for the first time. So I dug out my NYT No-Knead Bread recipe that was mentioned in the first few posts of this thread. I just pulled my first try out of the oven a few hours ago. The crust was really wonderful but had a funny taste to it. I invested in a un-enameled cast iron pot to bake in. I didn''t read the instructions prior to opening it up and washed it with soap, which you''re not supposed to do apparently.

So I rubbed some olive oil on it (instructions said to put something in there) and I have a feeling that is what made my crust taste so strange.

Anyways- I have another loaf rising to be baked tomorrow morning. FF and I are going on a whirlwind wine tasting tour with 3 other couples tomorrow so we wanted some crusty fresh bread to eat with our cheeses.

My dough was exceedingly sticky in the first loaf. Should I add more flour to it when I''m making it into a ball for the last bit of rising before it goes into the oven?

 

[FrekeChild]

Don't try to mix it in to it, but I'd use more flour than usual to form it.

 

[Lorelei]

Date: 10/4/2008 1:02:13 AM
Author: Clairitek
Man I swear that I am connected to PS in some weird supernatural way sometimes. Just last night I thought that it would be fun to try to make bread for the first time. So I dug out my NYT No-Knead Bread recipe that was mentioned in the first few posts of this thread. I just pulled my first try out of the oven a few hours ago. The crust was really wonderful but had a funny taste to it. I invested in a un-enameled cast iron pot to bake in. I didn't read the instructions prior to opening it up and washed it with soap, which you're not supposed to do apparently.

So I rubbed some olive oil on it (instructions said to put something in there) and I have a feeling that is what made my crust taste so strange.

Anyways- I have another loaf rising to be baked tomorrow morning. FF and I are going on a whirlwind wine tasting tour with 3 other couples tomorrow so we wanted some crusty fresh bread to eat with our cheeses.

My dough was exceedingly sticky in the first loaf. Should I add more flour to it when I'm making it into a ball for the last bit of rising before it goes into the oven?

That is the only thing to do this time, next time add your liquid very gradually and knead it well after each addition until the dough forms, with practise you will get the feel for when the dough is perfect - non sticky and pliable.

 

[ladypirate]

Date: 10/4/2008 3:12:29 PM
Author: Lorelei

Date: 10/4/2008 1:02:13 AM

Author: Clairitek

Man I swear that I am connected to PS in some weird supernatural way sometimes. Just last night I thought that it would be fun to try to make bread for the first time. So I dug out my NYT No-Knead Bread recipe that was mentioned in the first few posts of this thread. I just pulled my first try out of the oven a few hours ago. The crust was really wonderful but had a funny taste to it. I invested in a un-enameled cast iron pot to bake in. I didn''t read the instructions prior to opening it up and washed it with soap, which you''re not supposed to do apparently.

So I rubbed some olive oil on it (instructions said to put something in there) and I have a feeling that is what made my crust taste so strange.

Anyways- I have another loaf rising to be baked tomorrow morning. FF and I are going on a whirlwind wine tasting tour with 3 other couples tomorrow so we wanted some crusty fresh bread to eat with our cheeses.


My dough was exceedingly sticky in the first loaf. Should I add more flour to it when I''m making it into a ball for the last bit of rising before it goes into the oven?

That is the only thing to do this time, next time add your liquid very gradually and knead it well after each addition until the dough forms, with practise you will get the feel for when the dough is perfect - non sticky and pliable.

Normally, I''d agree, but since this is the no-knead, you aren''t doing the kneading. I''d agree with Freke--make sure you have plenty of flour down on your counter when you''re folding it over right after the first rise.

 

[lauralu]

Does Choc Chip Banana Bread count? We just made some. Yum Yum! I know it''s different than regular breads. No yeast involved.

I have made alot of bread in the past as well as pastries, cookies, pies, cakes ect ect. The old fashion way. No bread machines. I gave up most of it due to having 3 daughters and the fact that us girls cannot eat like that.

Anyone ever bake their bread in cans? The round loaves are kind of cool and everyone always says...how did you do that? We use the big tomato juice cans.

We ritually bake all kinds of goodies at Christmas time though.

 

[ladypirate]

So my first loaf of Amish friendship bread is in the oven! (I only have one loaf pan, so I had to do them one at a time). I''ll let you guys know how it comes out!!!

 

[dragonfly411]

I think I might try making some bread this week. I am big on whole wheat bread as well so if I find a recipe I''ll try it and let you guys know how it goes

 

[ladypirate]

OK, so both loaves have come out of the oven, but there''s only one left! I can''t believe we ate an entire loaf this morning. LOL.

It was very tasty!

 

[elrohwen]

This thread has made me so hungry! There's nothing better than fresh warm bread. I love to make bread, unfortunately FI doesn't love to eat it, so I end up eating it all myself (I have no self-control). The only thing I now make on a consistent basis is pizza dough which turns out awesome. But by far my favorite bread is houska, a Polish/Czech bread I made with my mom growing up. It's braided with golden raisins and is kind of like challah meets easter bread. Soooo delicious. She makes loaves every year and gives them out to our neighbors who love it. Maybe I should make some of it tonight ...

Ironically, I work for a bread company, but I rarely eat our breads ... strange ...

ETA: It's not because our breads have preservatives or anything strange in them either. They're actually extremely healthy and made with good ingredients, there's just something about them I'm not crazy about most of the time ... I guess store bought bread just will never be as good as homemade.

 

[Mara]

LP how did the amish friendship bread taste? My stylist is really into this, she keeps making it and giving it away and then they are supposed to do the same thing or something. It''s like a friendship ring.

I have made bread a few times, each time it tastes amazing but it''s so much work and I would eat the whole loaf by myself! the last time I made bread it was a brioche for raisin snails and OMG it was so good... but it broke my kitchen aid mixer because it was so crazy when kneading... HA! AND it was a double rise process. so time consuming. so i haven''t yet....

interesting on the no knead recipe , may try it soon!! winter''s coming!

 

[~*Snow*~]

Date: 10/11/2008 5:58:53 PM
Author: ladypirate
OK, so both loaves have come out of the oven, but there''s only one left! I can''t believe we ate an entire loaf this morning. LOL.

It was very tasty!

That''s what happenes! Before you know it no bread left! Did you grease the pan with butter and cinnamon? Makes it a very sweet almost dessert bread it''s delish!

 

[ladypirate]

Date: 10/15/2008 1:17:33 AM
Author: Mara
LP how did the amish friendship bread taste? My stylist is really into this, she keeps making it and giving it away and then they are supposed to do the same thing or something. It''s like a friendship ring.


I have made bread a few times, each time it tastes amazing but it''s so much work and I would eat the whole loaf by myself! the last time I made bread it was a brioche for raisin snails and OMG it was so good... but it broke my kitchen aid mixer because it was so crazy when kneading... HA! AND it was a double rise process. so time consuming. so i haven''t yet....


interesting on the no knead recipe , may try it soon!! winter''s coming!

The Amish Friendship Bread is good--kind of a cinnamon-y breakfast bread. Consistency-wise, it reminded me of like a banana or zucchini bread but it tasted more like a cinnamon roll without the cream cheese frosting.

You should definitely try the no-knead method! It''s super easy and it comes out perfect every time. You just have to make sure to start it the night before you actually want to eat it.

Snow, thanks again for telling us about that bread! We did dust the pan with cinnamon and sugar before baking and it was delicious! Do you agree with my assessment of what it tasted like? I wonder if the vanilla pudding mix in your version made a difference?

 

[~*Snow*~]

Ladypirate Completly agree! The first time I had it i described it as a Dessert Bread, so cinnamon roll with out the iccing i a good description! So glad i could pass this along! I got alot of eye rolls from friends when i told them i was doing this, since you know it''s basically a chain letter, but it yummy so why not!
I''ve had the pudding verssion, just alittle sweeter!

 

[ladypirate]

San Diego Lady, you should try the no-knead bread! You don''t need a bread machine and it comes out SOOOO good. Crusty and delicious! It almost has a ciabatta-like texture.

 

[elrohwen]

As I''m waiting for my bread to rise, I thought I''d share my mom''s recipe for houska since you guys have taken the time to share other yummy recipes. I wrote about it in my previous post, and it''s basically a lightly sweet braided bread with golden raisins. My grandmother used to make it, but she has since lost the recipe (and forgotten how to make it). My mom was able to find this recipe 20-some years ago and has been making it ever since (I think I could make this myself since the time I was 10 years old). We always thought it was Polish, but my Polish friend pointed out that the name sounds more Czech.

I have no idea, I just know it''s delicious!!

Houska

2 pkgs active dry yeast
1c milk
1/2c butter
2 eggs
1/2c sugar
1t salt
1c golden raisins
4 1/2 - 5 1/2c flour

Add the yeast to 1 1/2c warm water and a pinch of sugar and set aside. Melt butter and add milk, eggs, sugar, and salt, and mix well. Add yeast, raisins, and most of the flour. Knead for 10min (adding flour as needed) and let rest until double. Note: Don''t over knead, the bread seems to stay softer if you don''t.

Punch down dough and knead again for 5min.

The traditional way to form the loaf is to divide in half, take one half and divide into 4 ropes and braid. Take other half of dough and divide in half again, take one of those pieces and divide into 3 ropes and braid. Divide the last into 2 ropes and twist together. Stack the loaves with the 4-braid on the bottom, then the 3, then the 2.

I tend to have trouble baking the whole thing out doing it the "right" way (the middle always ends up raw), so I just divide it in half and make two separate loaves, each braided with 3 pieces, and cook them on separate cookie sheets.

Let raise 25min on cookie sheet. Brush with melted butter and bake at 350F for 30min.


Enjoy!!

 

[Skippy123]

My name is Skippy and I am addicted to bread; no seriously, I can''t make it or I would eat the whole loaf!

I just love love love homemade bread!