2006-Jan-5 - Bread Making & YOUR recipes.......
I am an AVID homemade bread maker...love everything about it! I am looking for a NEW recipe......anyone got one that they absolutely love?!?! I have a few, but I feel like trying something new today....I can always break out one of my cookbooks from Denise Fiddler at The Country Baker or Martha aka Marmee's Kitchen......
I am wondering if YOU have a favorite, and what it is? Post your link or recipes here!
Thanks!
Lisa
Comments
2006-Jan-5 - here's our...Shepherds Hill Bread
Posted by HandsNHearts
7 cups very warm water
6-7 Tbs yeast
1/2 cup olive oil
3/4 cup honey
2 eggs
16-19 cups flour
Blend all by adding only 7 cups flour to start...we like to mix the flour at this point...sometimes its Prairie Gold (and I add 1/2 cup gluten for any serious amount of wheat...), sometimes its a mix of maybe 4 cups quinoa, maybe kamut, spelt, etc. The remaining flour needs are ordinary unbleached bread flour.
This makes 6 loaves...the more whole wheat you have, the better the loaves turn out in smaller pans (8x4 is our wheat pan...9x5 is our white pan...)
This makes great bread...and great rolls...and you can divide and make half into raisin bread, too. YUM.
Enjoy!
2006-Jan-5 - Untitled Comment
Posted by kayinpa
Cant say that I have a favorite as I just usually make basic white bread in the machine! I am looking go get out of that "mold" so would like to see other recipes too!
2006-Jan-9 - My Grandma's (almost) fool-proof bread dough
Posted by BeAnxious4nothing
This dough is absolutely great. The recipe is over 100 years old and it is highly adaptable. For one thing, it has only one rising time so it can be ready in an hour or so. You can use white flour but it works just as well with all whole wheat four (not many recipes do), you can substitute oatmeal or other grains for part of the flour, you can use soy or rice milk in place of the milk, you can use flax seed as a substitute for part of the oil. You can also cook this in an oven that has not been pre-heated, and the temperature can vary from 325-425 with only a slight change in cooking time. If you try it, let me know what you think.. Oh yeah, the spoons are not to be measuring spoons but plain eating type spoons.
1 tsp. salt
2 - 3 heaping T. yeast
1/4 C. sugar (fructose or turbinado may be used)
1/4 C. oil
1/4 C. very warm water
Mix together with a spoon, set aside for 5 minutes. In the meantime warm the milk used below...
Mix in
1 C. of warm milk
1 egg
2 1/2 C. of flour
This will make a dough that looks similar to cake mix in consistency. Set aside to rise until double, you can punch it down now and let it rise again if you need to for some reason. If not then turn out onto a floured surface and knead until smooth and elastic. Pinch off pieces of dough (size will depend on desired size of finished rolls) and place in greased baking pan, rolling once to coat (for a softer crust). Bake for about 20-30 minutes depending on temp., when they get brown they're done.
You can also roll this out into a rectangle after kneading, and cover with melted butter, brown sugar and cinnamon and cut into cinnamon rolls. 100 year old recipes aren't typically known for being low fat, but they sure are yummy.
jenn
2007-Aug-3 - bread recipe search
Posted by Grandpareeder
I'm searching for what I believe is called a 'fool-proof bread' recipe. It is made from fresh ground whole wheat. The dough is allowed to rise in the oven at 150 degrees for 15 minutes and then the oven temperature is increased to 350 so the loaves can bake for about 30 minutes. But I don't remember further details of the recipe. Please help.
