Members lilyamongthorns Posted January 31, 2009 Members Share Posted January 31, 2009 Does anyone else here make their own bread from scratch? What are some of your favorite bread recipes? Quote Link to comment Share on other sites More sharing options...
Guest Guest Posted January 31, 2009 Share Posted January 31, 2009 The book "The Bread Bible" is wonderful!! You'll never need another bread reciepe!!---pixiedust Quote Link to comment Share on other sites More sharing options...
Members CJP56 Posted January 31, 2009 Members Share Posted January 31, 2009 Does using a bread machine to mix and knead the dough count? I make bread but let the machine do all the kneading. Then I put the dough in a greased pan and let it rise and then bake it. Then I smear butter all over the hot loaf and let it cool. I make honey-oatmeal bread, white bread, cinnamon raisin bread, Italian bread, and others. I love the taste and smell of home made bread. CJP56 Quote Link to comment Share on other sites More sharing options...
Members 88keys Posted January 31, 2009 Members Share Posted January 31, 2009 I can attest to the deliciousness of CJP56's bread! I've been on the receiving end of several slices. Yummmm. Quote Link to comment Share on other sites More sharing options...
Members lilyamongthorns Posted January 31, 2009 Author Members Share Posted January 31, 2009 Great thanks! I will have to see if I can get a copy of the Bread Bible. CJP56 - Would you be willing to share your recipe for honey-oatmeal bread? That sounds delicious!! Quote Link to comment Share on other sites More sharing options...
Guest Guest Posted January 31, 2009 Share Posted January 31, 2009 Anyone out there that cann't have wheat,rye,barley or oats? My husband and son have celiac disease. If there are any others here... would love to share the special reciepes back and fouth! pixiedust Quote Link to comment Share on other sites More sharing options...
Members elijahruth Posted January 31, 2009 Members Share Posted January 31, 2009 Homemade bread is the only way to go. 1 T yeast 1/3 C warm water Dissovle yeast in above. 3 cups any liquid. Depending on how you want bread to taste. Suggestions (milk, fruit juice, sweet potato juice, potato water...get creative) 1T salt 1/4 sweetener (sugar, brown sugar, honey, corn syrup) 1/3 either oil, lard, butter 3 or 4 cups unbleached, put in alternating 3 or 4 cups whole wheat You can add about anything. I at a hand full cornmeal and oats too sometimes. If you add anything-take away from what the basic recipe is. example: add one cup oats-take away 1 cup flour. You can make garlic bread, sweet bread, regular bread, rolls, any thing out of this recipe, just change the seasonings or add another 1/2 cup sweetener for cinnamon rolls.... Quote Link to comment Share on other sites More sharing options...
Members CJP56 Posted January 31, 2009 Members Share Posted January 31, 2009 HONEY OATMEAL BREAD In bread machine pan put in in order: Water 90-100 degrees (7 ounces + 1 Tbsp) Honey 3 Tbsp Bread Flour 2 cups Quick Oats 1 cup Dry Milk 1-1/2 Tbsp Salt 1- 1/4 tsp Butter or Margarine 1-1/2 Tbsp Active Dry yeast 1 pkt. Set machine on DOUGH setting. When done, dump dough out onto a lightly floured surface. Turn dough to lightly coat with flour. Place dough in a greased 9x5 loaf pan. Cover and let rise in a warm place til at least 1 inch above edge of pan. Bake in preheated oven at 350 degrees for 30 minutes. Turn loaf out onto a wire rack and smear butter all over the loaf, except for the bottom. Let cool. Store in a plastic bag. Makes a 1-1/2 lb. loaf. Quote Link to comment Share on other sites More sharing options...
Members elijahruth Posted January 31, 2009 Members Share Posted January 31, 2009 HONEY OATMEAL BREAD In bread machine pan put in in order: Water 90-100 degrees (7 ounces + 1 Tbsp) Honey 3 Tbsp Bread Flour 2 cups Quick Oats 1 cup Dry Milk 1-1/2 Tbsp Salt 1- 1/4 tsp Butter or Margarine 1-1/2 Tbsp Active Dry yeast 1 pkt. Set machine on DOUGH setting. When done, dump dough out onto a lightly floured surface. Turn dough to lightly coat with flour. Place dough in a greased 9x5 loaf pan. Cover and let rise in a warm place til at least 1 inch above edge of pan. Bake in preheated oven at 350 degrees for 30 minutes. Turn loaf out onto a wire rack and smear butter all over the loaf, except for the bottom. Let cool. Store in a plastic bag. Makes a 1-1/2 lb. loaf. Funny, funny he was my favorite character on Star Trek too. Quote Link to comment Share on other sites More sharing options...
Members bzmomo7 Posted July 8, 2009 Members Share Posted July 8, 2009 Anyone have any good 100% whole wheat recipes that didn't turn out like a brick? Quote Link to comment Share on other sites More sharing options...
Members SouthernGal Posted July 8, 2009 Members Share Posted July 8, 2009 Anyone have any good 100% whole wheat recipes that didn't turn out like a brick? Go to the King Arthur Flour website.....do a search for Classic 100% Whole Wheat Bread Recipe. This recipe used to be on the side of their Whole Wheat Flour (may still be). I've made it several times.......it's the best whole wheat bread recipe I've tried. Quote Link to comment Share on other sites More sharing options...
Members Invicta Posted July 10, 2009 Members Share Posted July 10, 2009 Anyone have any good 100% whole wheat recipes that didn't turn out like a brick? I used to have a bread machine in which I used wholemeal flour from a local (well fairly local, it is about 15 miles away. Does that count as local? ) windmill where they grind their own flour. If I remember it came out quite well but as it was untreated, you had to add a crushed vitamin C tablet. http://www.made-in-kent.co.uk/producers/sarre-mill.shtml Quote Link to comment Share on other sites More sharing options...
Members CJP56 Posted August 8, 2009 Members Share Posted August 8, 2009 I looked in my bread machine book and it gave some reasons for a loaf that collapses. 1. If baked at high altitude try reducing yeast by 1/4 tsp and reducing liquid by 2-3 teaspoons. 2. Exceeding capacity of pan. Do not use more ingredients than recommended. 3. Not enough salt or omitted salt. Use amount of salt called for. 4. Too much yeast or wrong type. Measure right type of yeast accurately. 5. Warm, humid weather. Reduce liquid by 1 Tbsp and reduce yeast by 1/4-1/2 tsp. Hope this is helpful. CJP56. Quote Link to comment Share on other sites More sharing options...
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