|
|
 Chicken Chick
Posts: 3562
   
Location: Texas | So a few months ago I decided I was going to learn how to make bread. HA! Yeah right. I think I have made every mistake possible, which I expected... but I still haven't had a decent loaf of bread. Seems like I fix one thing and screw up another.
I'm also not convinced I like the recipe I am using, I haven't wanted to change it because I was still fixing mistakes. I've given up on that idea.
So if anyone successfully makes bread could you share your recipe, and maybe even some tips? |
|
| |
|
  More bootie than waist!
Posts: 18425
 
Location: Riding Crackhead. | pinx05 - 2014-02-06 2:03 PM So a few months ago I decided I was going to learn how to make bread. HA! Yeah right. I think I have made every mistake possible, which I expected... but I still haven't had a decent loaf of bread. Seems like I fix one thing and screw up another.
I'm also not convinced I like the recipe I am using, I haven't wanted to change it because I was still fixing mistakes. I've given up on that idea.
So if anyone successfully makes bread could you share your recipe, and maybe even some tips?
Not sure if I know any secrets but I love baking bread both wheat and white. I'll go dig out my recipe. |
|
| |
|
Chicken Chick
Posts: 3562
Location: Texas | CYA Ranch - 2014-02-06 2:07 PM pinx05 - 2014-02-06 2:03 PM So a few months ago I decided I was going to learn how to make bread. HA! Yeah right. I think I have made every mistake possible, which I expected... but I still haven't had a decent loaf of bread. Seems like I fix one thing and screw up another.
I'm also not convinced I like the recipe I am using, I haven't wanted to change it because I was still fixing mistakes. I've given up on that idea.
So if anyone successfully makes bread could you share your recipe, and maybe even some tips? Not sure if I know any secrets but I love baking bread both wheat and white. I'll go dig out my recipe.
That would be awesome! Thanks! |
|
| |
|
Rad Dork
Posts: 5218
Location: Oklahoma | My secret is the Breville Custom Loaf Breakmaker!! ;) |
|
| |
|
More bootie than waist!
Posts: 18425
Location: Riding Crackhead. | pinx05 - 2014-02-06 2:11 PM CYA Ranch - 2014-02-06 2:07 PM pinx05 - 2014-02-06 2:03 PM So a few months ago I decided I was going to learn how to make bread. HA! Yeah right. I think I have made every mistake possible, which I expected... but I still haven't had a decent loaf of bread. Seems like I fix one thing and screw up another.
I'm also not convinced I like the recipe I am using, I haven't wanted to change it because I was still fixing mistakes. I've given up on that idea.
So if anyone successfully makes bread could you share your recipe, and maybe even some tips? Not sure if I know any secrets but I love baking bread both wheat and white. I'll go dig out my recipe.
When your letting the yeast disolve make sure the water is hot but not too hot. I use hot tap water to activate it. I've had good luck with the recipe from the Betty Crocker cookbook. It'll take forever to type in let me see if I can find a link online.  |
|
| |
|
 Total Germophobe
Posts: 6443
Location: Montana | My mom has a recipe she loves to use. Here it is (I can't link it because it came out of a magazine and I don't know which one!)
Milk and Honey White Bread
1 package (1/4 ounce) active dry yeast
2 1/2 cups warm milk (110 to 115 degrees F)
1/3 cup honey
1/4 cup butter or margarine, melted
2 teaspoons salt
8 to 8 1/2 cups all purpose flour (we mix half white, half wheat flour)
In a large mixing bowl, dissolve yeast in warm milk. Add honey, butter, salt and 5 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board, knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and shape into two loaves. Placed in greases 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F for 30-35 minutes or until golden brown. Cover with foil if necessary to prevent overbrowning. Remove from pans and cool on wire racks. Yield: 2 loaves.
Edited To change: Because my fingers work faster than my brains. 
Edited by mtcanchazer 2014-02-06 6:40 PM
|
|
| |
|
More bootie than waist!
Posts: 18425
Location: Riding Crackhead. | Here's the white bread recipe. I'm sorry my laptop won't let me make the links live.
http://www.bettycrocker.com/recipes/gold-medal-classic-white-bread/20967ff8-467c-4445-99b4-b3a97a554dd2
And here's the whole wheat honey bread.
http://www.bettycrocker.com/recipes/old-fashioned-honey-whole-wheat-bread/8f5e8c9b-ccb6-432a-a296-7807b18574f0 |
|
| |
|
Elite Veteran
Posts: 738
Location: Anywhere my horses are ! Lost in Texas!!!!! | When you are making bread, I like to have all of my ingredients at room temperature. Mix your dry ingredients first,make a well in the middle of the dry and pour in your wet. The key to making bread is to be gentle. As soon as you add wet ingredients in the chemical process begins. So you need to be quick in the process. So the ingredients do not get tired. Use your hands to mix, add flour as needed. Cover and let rise in a warm area,no drafts. After the dough has risen, you can knead, form into your loaf or rolls.Let rise again then bake in a preheated oven. Hope this makes sense. |
|
| |
|
Elite Veteran
Posts: 738
Location: Anywhere my horses are ! Lost in Texas!!!!! | to dissolve the yeast the water does need to be hot. By time you put the yeast in the dry, the water will not be too hot. |
|
| |
|
Chicken Chick
Posts: 3562
Location: Texas | Thanks everyone. Can't wait to try the recipes, think I may even start today lol. Thanks for the tips also. |
|
| |
|
 The Original Cyber Bartender
Location: Washington | My sister is a master baker.
She says you weigh your dry ingredients. |
|
| |
|
 Reaching for the stars....
Posts: 12708
| An easy to use and accurate thermometer makes things much simpler. I have one that is a piece of HVAC equip the hubb found (new, at a parts house) and has a frigerator magnet so it's always right there. Bread flour is worth using. Make sure your yeast is fresh - always proof in warm water with a bit of sugar (1 t to 1 T, depending on recipie). Better to know before adding to mix that it's active! You can't over knead, but you can under knead. Same with rising - if your dough goes beyond the recommended time just punch it down and wait until it rises to the desired volume again. But under risen dough will not yield poor results. Oh, and a stand mixer is without a doubt your best friend for bread making!
|
|
| |
|
Chicken Chick
Posts: 3562
Location: Texas | fatchance - 2014-02-06 2:56 PM My sister is a master baker.
She says you weigh your dry ingredients.
Well I used my kitchen scale to weigh my chickens... don't ask lol.
How would you know how much weight of everything you need? |
|
| |
|
The Original Cyber Bartender
Location: Washington | Crap.....I don't know, let me see if I can get her on the phone. I don't bake. lol |
|
| |
|
Chicken Chick
Posts: 3562
Location: Texas | lonely va barrelxr - 2014-02-06 3:01 PM An easy to use and accurate thermometer makes things much simpler. I have one that is a piece of HVAC equip the hubb found (new, at a parts house) and has a frigerator magnet so it's always right there. Bread flour is worth using. Make sure your yeast is fresh - always proof in warm water with a bit of sugar (1 t to 1 T, depending on recipie). Better to know before adding to mix that it's active! You can't over knead, but you can under knead. Same with rising - if your dough goes beyond the recommended time just punch it down and wait until it rises to the desired volume again. But under risen dough will not yield poor results. Oh, and a stand mixer is without a doubt your best friend for bread making!
I do have a thermometer. I decided that I wasn't good at guessing and thought I was killing the yeast or not getting it warm enough. I also have a stand mixer... that when I use it looks like an episode straight out of I love Lucy.
My dough has never risen beyond what it was supposed to, I have the opposite problem... which brought me back to yeast which is fresh. My husband told me yesterday we are going to buy stock in yeast as he was heading to the store to get more. Maybe I need to check my thermometer again.
I can bake just about anything, bread will be the death of me.
|
|
| |
|
 You just got to get mean and mean it.
Location: Arkansas | My aunt taught me how.
No. 1, you must use hard wheat flour. Cheap flour, not the kind you use to make cakes, like All purpose flour. I always tried to find Red Star flour. No. 2, use cake yeast. If you can find it. I would buy it by the pound from a doughnut place. If you live up noth, Minn, Mich. etc you can find cake yeast. I would cut it into 1 ounce squares and freeze it.
My recipe book is by the editors of Farm Journal and I bought it in 1971! 
And, no I didn't weigh and used 1 lb. coffee cans for a bread pan. Grease with lard and dusted with corn meal.
Edited by Lobo 2014-02-06 3:36 PM
|
|
| |
|
Tell It Like It Is
Posts: 22025
Location: Wyoming | Here is my favorite white bread recipe
Warm the bowl on your mixer by adding warm water to it, then dump out and dry.
Spray the mixer bowl and hook with Pam.
Add to the mixing bowl with dough hook:
2 Cups hot tap water
1 TBL dry rapid rise yeast
1/3 cup sugar
Let Proof. About 5 minutes. It will get all foamy and smell wonderful
Then Add:
1/4 C Veg oil
1 1/2 tsp of salt
Then add
(will take up to 6 cups of flour)
4 cups really good bread flour. I use King Arthur
Mix on #2 until well combined.
Then add another cup of flour and mix
Then add 1/2 cup...from here you will want to be careful not to add to much.
I allow the bread to knead until soft and is climbing the hook. Depending on the humidity will depend on how much more flour the dough can take. I have yet to add the entire 6 cups, and I live where we don't have much humidity.
Take dough hook out. Take dough out and form in a ball. Spray mixing bowl with Pam and put the dough back in then cover with plastic wrap. (no sense in dirtying another bowl)
Let rise until double. About an hour.
Spray 2 - 3 loaf pans with Pam.
Divide dough, form into loaves, spray with Pam and cover loosely with plastic wrap,and let rise until double. About an hour
Preheat oven to 375
Place a sheet pan on the bottom rack of oven
Place bread loafs on top rack of oven.
Add 2-3 cups of ice cubes to sheet pan at the bottom of the oven. (this creates steam)
Bake for about 20 minutes. This might vary according to elevation.
When done, take out and turn loaves out onto a wire rack and let cool.
:)
edited because I forgot some ingredients.
Edited by realitycheck 2014-02-06 4:53 PM
|
|
| |
|
Expert
Posts: 1207
| My secret...a Bread Machine. Perfect every time!! |
|
| |
|
Chicken Chick
Posts: 3562
Location: Texas | Sandok - 2014-02-06 4:41 PM My secret...a Bread Machine. Perfect every time!! At this rate of failure, once I get a perfect loaf... I just might go buy a bread machine lol. Too stubborn to give up, but I may not want to try again after I get it right.
ETA: Who am I kidding. I'll probably be hooked then lol.
Edited by pinx05 2014-02-06 4:54 PM
|
|
| |
|
Tell It Like It Is
Posts: 22025
Location: Wyoming | I fixed my recipe just in case someone had already printed it off. I forgot some key ingredients...like oil and salt. |
|
| |
Folks on-line