How Many Bread Bakers Do We Have??

[Joan]

I want to try bread baking and I bet there are a lot of tips to getting a perfect loaf. Any beginners baking tips for me?

[Lavandula Girl]

Joan - making it by hand is a wonderful, visceral thing.... unless you absolutely have to have the bread, and your dough won't rise! I confess, I rely on the bread machine for the most part. My hint for you, whether you go hand wrought or mechanized, is don't fool with the recipe until you've tried it!

[finnteara]

Crock Pot breads. Take a glass bread pan, spray with olive oil,put your risen bread mix in, suspend the pan in the crock pot so it does not touch the bottom. Take two to three times longer. Sweet breads and corn breads do better.

[Lavandula Girl]

So Finnteara.... do you put any liquid in the crock pot itself? Does the crockpot make kind of a steamed bread, like a Boston Brown Bread? We used to make that in the oven, in cleaned out tin cans. Actually, I haven't made that in years... maybe I'll try doing it in the crock pot!

[bluelacedredhead]

I've been making bread on and off for over 35 years. I own a Bread machine. But I've only used it 3 times in the 8 years that I've had it.
Much prefer to punch and knead by myself.

However, as I get older and less physical with my food, I would like to find alternatives to hand kneading and dough punching...
hint hint...

[onmyknees]

I USE MY BREADMAKER FOR MIXING AND KNEADING BUT THEN TAKE IT OUT AFTER THE SECOND RISING AND SHAPE IT THEN BAKE IT IN THE OVEN

[Soapymomma]

heres the best secret of all, every bread needs high protein flour and wheat gluten !!!!

i dont have exacts, cause by now i dont "knead" them , but heres my recipe
2 c hot water
1/2c hot milk
4c unbleached high protein flour
4c whole wheat flour
2T dry yeast
1/4c Honey
2T olive oil
2T gluten
mix , knead add more flour if required
let rise, punch down , rise second time punch , divide into greased pans, let rise untill full , at this final rise, whatever point you put bread into oven to bake will be the finished height , it will not rise much further.
if possible put small pan of water in bottom of stove when baking(trust me)use mini loaf pan or similar w 1/4c water

bake 400 degrees(pre heat oven) 20 minutes

[ceresone]

Yes, i bake my bread too, when i married at 14, i tried every recipe i could find, finally, my sis said "let me show you how grandma taught me". i still make bread that way, even tho sis cant make bread anymore.
if you're good and mad--you can make the best bread! lol--take all your agression out on the kneading! But, as Blue stated above, time is taking its toll, and i'd love to have a bread-making machine.

[Joan]

Questions, is gluten sold at a health store or regular grocery?
Also, those who use bread machines, does the bread get the same as by hand? I was lucky to get a bread machine at a yard sale for $5 and am anxious to use it. And thanks for the tips and recipe!

[Eccentric Follies]

Me too! It was the Tassajara Bread Book that finally got things to "click" for me. [yeasties are live things.] Grew up watching and learning from my mother but never quite got the hang of it until i came across that book. [danged hippies! LOL!!!] Have some sourdough starter sitting in the 'frig. No bread machine though.

A friend [who gardens and bakes] and i joke that we make bread to clean out underneath our fingernails. :eek: Added nutritional value, y'know? Minerals. Trace elements. :D

Anyone ever brave enough to try salt-rising bread? Heard it can be quite.....uhm.......fragrant. One of these days............

[G. Gordon Gumbo]

I'd hate to think of how many tons of "bread" I made in over 10 years in the pizza business.

Pizza dough is pretty basic. But you can tinker with it and make some relatively good flat breads, buns, small loaves, etc. Usually, my pizza dough was about 45% water by weight since it was a thin, "cracker" crust. To convert it to a thick crust, flat bread, foccaccia, pita, or whatever you might want like that, you'd have to take it up to 55% to 60% moisture.

All my dough recipes are in 25-pound batches. For small batches at home, I usually go to a basic French bread recipe or Creole bread recipe which makes "poor" bread basically from high protein flour, water, yeast, a tad of sugar, and a little salt then add in some olive oil when makin' flat bread or pizza dough.

I never use milk in bread dough because you never know when a friend or guest may be Kosher or lactose intolerant. Besides, there's really not much reason to add milk to bread dough IMO.

There is a plethora of factory-made doughs available for just about everything under the sun. Most of them are available through restaurant supply houses. Company's like Rich's ( http://richs.com/foodservice_products_2.asp ) produce a huge variety of frozen bread doughs.

But nothin' beats some warm from the oven, handmade flat bread or little twisted garlic buns slathered with pesto and sprinkled with Parmesan.

GGG

[Chickens-on-Mars]

First let me say that I am the bread eater in the house. Rabbits-on-Venus is the bread maker and dam good at it.
I just wanted to point out how appropriately placed this post is.
Bread.
An absolute basic. Powerful enough to bring down governments.
Did we discover bread or did bread discover us?
Symbiotic to my way of thinking, yet others are on no gluten diets, ouch, could not do that.

[Rabbits-on-Venus]

I make bread 3 to 4 times a week.
One of the important things to know is yeast is the prima donna. What each ingredient does IE. sugar feeds yeast, salt slows yeast down, water temp. is important. Too cold, yeast wont proof. Too hot, dead yeast.
Which bread have you decided to try first after the suggestions you have received?
When my hands are not up to kneading I use my “KitchenAid” for some of the kneading. I however do not have a want or a desire for a bread machine(I am an old fashion girl here and “Chickens-on-Mars”better not get me one for Christmas).
The making of bread is not a chore it is a extension of my family’s love of good food.
Remember a bread that doesn’t look good can still taste delicious.

[Joan]

I think since Soapymomma sent a complete recipe and it is tried and true, sounds like a good place to begin. The only thing I don't have is gluten but will get it Friday morning then let you know my success (or the other) Thanks

[sunmad strawgirl]

I'm not the bread baker in the house-hold, the guy around the house does that. He also uses a stand-up mixer to do most of the initial kneading then does a little hand kneading to makes sure he likes the texture and elasticity. He uses marked plasic buckets to know when the dough has doubled. His favorite book with bread recipes and how-to instructions on all of the various types and shapes of bread is "The bread baker's apprentice" by Peter Reinhardt - who also has written a book with a ton of recipes for pizza doughs - and pizza. The book has recipes and instructions for almost any type of bread you'd like to bake - and many step-by-step picture instructions for the more complex breads. The other book I might recommend if you would like to try your hand at baking flat breads (though it definitely helps if you can get your oven to 500 with a thick baking stone in it as many of these breads are traditionally baked in wood-fired ovens) is a book called "Flat breads and Flavors".

[dirtundernails]

I get extra gluten out of mixing one cup of the flour with yeast and sugar and whisking in all the liquid in the recipe until smooth and then a litlte longer. I whisk till it's stringy in the bowl. I then let it sit and bubble up. I think this is called making a sponge? Anyway, it releases more gluten. Then I finish up the recipe.
When my wrists are hurting, I use the part of my hand by my fingers (make sense?) to knead.
I also like a little malt in the mix. Makes a finer "crumb"- the smaller bubbles.

[justdoit]

I've been baking for longer than I am willing to admit to. ;O) I have a Kitchenaide stand mixer, but have discovered that a bread machine does a better job with less work. I NEVER bake it in the machine...don't like it at all. Just use the dough cycle using a 2# recipe. I learned the secret of working with fresh ground whole grains is that it needs some acid and to let it sponge in the machine. With whole grain breads you need to use the smaller 8x4 inch loaf pan. This will hold about 1# of dough very nicely. I'll try to get back and post the recipe and technique later today.

[Joan]

I'd like if you would describe technique more and expressions sponge and acid are foreign to me too. Thanks

[justdoit]

Sponge is an older term for pre-ferment. It allows the whole grain flour to soak up moisture, the gluten developes better, the yeast is growing and multiplying. The texture will come out better when using all whole grain flour. By 'acid', I mean the addition of buttermilk or kefir as well as some ascorbic acid (vitamin C.) I keep powdered ascorbic acid on hand for adding to fruits that turn dark; for bread making, and I use it myself to ward off illness. Ascorbic acid acts as a yeast enhancer. I use half buttermilk or kefir and half water in all my breads for another reason. The acid will neutralize an acid that is contained in whole grains making them taste better and adding character to the flavors. Can't quote the science involved...just know that it works. Here is the recipe I promised...make it by the recipe the first time...after that you can increase one flour and decrease the other to suit your own taste. This is the one I use to make 2 - 8.5x4.5 loaves. Most bread machines call for putting in the wet ingredients first, so I have them in that order.

Every Day Bread

3/4 C. Hot tap water
3/4 C. cold buttermilk or kefir milk
2 C. whole grain wheat flour
1/8 t. ascorbic acid (or crushed vitamin C tablet)
2 t. Rapid or Instant yeast

Set machine to "dough cycle" and allow to mix/stir for 3 to 4 minutes. Cancel the machine setting and allow it to sit for at least 2.5 hours. Now for the last stage add:

1/4 C. melted butter
1/4 C. honey
2 C. White bread flour
2 t. salt

Set machine to dough cycle again and this time let it run the full cycle. After about 4 or 5 minutes reach in and touch the dough with your figer tip...it should feel tacky but leave nothing on you finger. If it needs to be adjusted...add either 1 T. flour or 1 T. water depending on which way it needs adjustment. Note! I fluff the flour with a spoon before filling the measuring cup. The way you measure can cause a lot of variations in bread recipes. Find what works for you.

Keep an eye on your dough the first time you do this to make sure it does not over rise. If all goes well, the machine will run the dough cycle and then knock the dough down by giving it a couple of stirs.

Dump the dough out onto a lightly oiled bread board, counter, or (best) a Silpat mat. Divide into two pieces...shape into loaves...place in oiled pans...lay a piece of waxed paper over the top and set to rise in a warm place. When fully doubled it should be about 1/2 inch above sides of the loaf pans. Bake in preheated 375 degree oven for 25 minutes. Dump out onto a rack to cool.

To change this to Honey Oatmeal bread....add 1/2 C. Old fashioned oats during second step.. withhold 1/4 C. of the flour until you have tested the dough for hydration (how tacky it feels).

You can use multi grain cracked grain cereal in place of the oatmeal...in this case add it to the sponge to soften.

When I make 100% whole grain bread, I go back to the stand mixer..still using the sponge method, but baking it in covered stone bakers. It tends to steam the bread. The flavor is wonderful.

I prefer hard white spring wheat. I buy it by the 50 bag and grind my own flour when I am ready to bake....good stuff. We like seed toppings. You can do that by beating up an egg white with a bit of water to brush over the risen loaf before adding seeds, OR (my favorite) thin some sour cream until it is like whipping cream and use that to hold the seeds. Good luck!

[justdoit]

By the way, has anyone tried Peter Rhineharts recipe for Struan Bread? If "white" bread isn't on your no-no list, this one is a winner for toast. Just type "Struan Bread recipe" into a search engine... yum! It has buttermilk, Polenta (coarse cornmeal), oatmeal, Wheat Bran (I use germ instead), cooked brown rice, honey and brown sugar for the absolute best flavor of all. You just close your eyes and try to identify all the flavors. It's so good, you will hate messing it up with jam. ;O) Oh, I forgot... poppy seeds on top.

[Helen Wong-Joe]

I make bread the old fashion way - by hand and with the oven. My secret is to use bread flour and a little of shortening.

[Soapymomma]

gluten is now in most grocery stores, its usually by the bread machine mixes, on the top shelf, around 2.60 for a box, i store it in the freezer with my yeast.

[bluelacedredhead]

Okay ladies, can I ask how large a batch/how many loaves of bread that your recipes make that you prepare in a stand up mixer with dough hooks???
Let's just say that I tried it earlier today and when I calm down, I will post a pic of the mess. It took me an hour to clean the dough off the counter, floor, sink, cupboard doors...I took a bucket of it out to the hogs..they loved it...
But something tells me that a batch that makes 4 loaves (containing 12+ cups of flour) just isn't supposed to be mixed by the Sunbeam....

[dirtundernails]

ha ha... de ja vue all over again. I made a mess with dough hooks, too. Stupidest thing I've ever seen.

[G. Gordon Gumbo]

when the mix is still dry ... as in P-O-W-D-E-R-Y ... use the L-O-W speed setting until you start pourin' in the wet ingredients. hahahaha

[Helen Wong-Joe]

Hey Blue, I only use 2 cups of bread flour for one pan loaf. So those are pretty big loafs.

[bluelacedredhead]

I used the L-O-W setting. It didn't seem to matter. Once I added cup #8. #9.#10.....it climbed right up the hook, over the bowl and into the Sink-3r.....
It's 10 pm....11 hours after I first tried to make bread using the mechanical thingie....My 4 loaves are out of the oven; almost cooled...I've had a small slice with butter and it was eversonice...
won't bother dragging the Sunbeam out of the cupboard again...possibly to make fruitcake for Christmas..and then again?? Possibly Not

[sunmad strawgirl]

I think the most our mixer can handle is dough enough for two loaves before it starts climbing over the dough hook. Sounds like you need an industrial mixer . . . :)

[G. Gordon Gumbo]

Sorry ... I misunderstood.

I've only used the big Hobart dough mixers to make 25-lb batches ... and once, only once, I accidently left the mixer set on high speed, filled it with the dry ingredients, pulled the switch to mix'm a little, and filled the kitchen with a mushroom cloud of flour ... hahahahaha.

I've never used one of those small Sunbeam type machines before, so have not had the hook-climbing phenomenon. I have seen that happen in a Hobart, but it seemed to be more associated with dough texture ... dry, sticky, overbeaten, gluteny dough clingin' to the hook and climbin' up.

Well, anyway, for small batches at home, I always did it by hand ... or now ... using Brenda's bread machine to process the dough before takin' it out and bakin' it in a pan or on a sheet.

GGG

[bluelacedredhead]

Okay, here it is. And um, "Excuse the Mess" hahahahahahahahaha :D :p


http://i32.photobucket.com/albums/d4/bluelacedredhead/CameraDownloads872.jpg

[G. Gordon Gumbo]

Sooooooooo....weeeeeeeeeeeeeeee. Call in the hogs :)

[windsng225]

LOL, how silly! I also bake bread all the time, I also use the Sunbeam stand mixer (big mistake). My son bought it for me last year and it broke this past month. Completely broke, will not mix a thing. Anyway, this year I want the Kitchen Aid mixer, I think it's a heaver machine and will work better for me. I bake every day, I miss my mixer.
Also, just a hint from a "old timer" mix your liquid first in the bowl, add dry to the wet cup at a time, start out slow and build up to the hooks when everything starts to get really thick. I then add the eggs and more flour and let the hooks to the kneading. Works perfectly every time. Have fun, But not that much! LOL!
joyce

[Joan]

Anybody hear of Le Brea breads? They are so good. Out of California but now in stores here. windsng that is the kind of tip I'm looking for!

[bluelacedredhead]

Joyce, I did exactly as you described. It just is too large a recipe for the machine. This Sunbeam was my Mothers. I've had it for 10 years since her death; I have no idea how long she had it before that?? She used it faithfully and she did a lot of baking. Just not large batches of bread like I tried to do, hahahahaha

[sparrowgrass]

I have been trying the NY Times bread recipe that is all the rage on the cooking websites. No knead, wonderful crust and big airbubble holes in the crumb. I have added a few things that I have learned in the 10 times I have made this bread.

As soon as I get to the store, I am going to buy a couple pounds of garlic, roast a bunch, and add it to the bread.



Published: November 8, 2006
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

(Dough should be wet, but not a batter. Add a little more flour if dough is too loose. And my kitchen rarely hits 70 degrees this time of year--more like 60, but the time period still works.)

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

(The floured towel might be a bit messy. After the first long rise, I transfer the dough into a clean, well oiled bowl for the second, shorter rise. No flour mess anyplace that way.)

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic)

(I use my cast iron chicken fryer)

in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

[Heirloom Seed Shop]

Thanks for the recipe Sparrowgrass. Think I'll try this one. I usually make wheat bread and sourdough bread. I make all of mine by hand. Love to knead and punch. ha :) One of my favorite aromas is homemade bread baking.

[windsng225]

Yeah BLR, I don't think that these Sunbeams are made for the larger batches of bread. This time I told my son that I would like a Kitchen Aid Artisian, I think they are more abt to the abuse of using it all the time. I miss my darn stand up, I like making Marshmellows for the kids on the weekend and you need a stand up for that.
Sparrow, are you sure that's enough yeast for 3 cups of flour. I alway use 1/2 tablespoon per 2 cups of flour. Works for me. I have never tried less than that so don't know if the yeast has to work doubley hard to rise with that little yeast.
joyce

[Lavandula Girl]

Just an FYI, especially for the bread machine users - I just started using a high gluten flour, called Kyrol flour, which has yielded taller loaves for me. It is basically enriched with barley malt. If you are having a difficult time finding gluten, or figuring out how much to add to a white bread (most recipes include added gluten only if they're whole wheat or other grain) this might be an answer. Lots of machines over knead, and the gluten gives better loft.

[bluelacedredhead]

I watched Alton Brown's Good Eats tonight...His stand mixer is painted black with Red flames...guess it makes it go faster!! ROFLMAO :D

[onmyknees]

I have a friend who recently found out she is "allergic" to wheat, corn, milk, yeast and of all things chocolate. any recipes for breads out there that use oat, rice or barley flour and no yeast or milk?

[windsng225]

OMK, I have been thinking about this and seeing she's allergic to yeast, she can make her own yeast formula. It would be sour dough starter. It's not really yeast, but yeast producing chemical reaction. That would be used with maybe a rice flour, she would have to try this to see if she was allergic to the starter first.
Otherwise the only other thing that she could do would be to make her own flat breads. There are a lot of recipe's on line for flat breads. No yeast, you would just fry them in a fry pan. Also, there is baking powder and baking soda. If she needed the bread for sandwiches, I would suggest flat breads with rice flour. Oat flour is a sweet flour, that would be good for sandwiches also if your filling it with something salty like ham.
I wish I had more info for you, but right now that is all I can think of. Except maybe corn bread, which I find fantastic as an alternitive.
joyce

[Lavandula Girl]

Here's a quinoa recipe for fruit bread - maybe she can tweak it for other flavors. I had a friend who developed similar allergies, and she invested in a good tortilla maker. She was so happy to make wraps, so she could have sandwiches again! She makes her tortillas with quinoa and sometimes spelt, which has so little gluten that lots of people with wheat allergies can eat it, at least in small quantities.

Cranberry Banana Quinoa Bread
Dairy-Free, Gluten-Free, Vegetarian

This gluten and dairy-free version of this festive bread will make a delicious addition to your holiday breakfast menu. You may also like to try our Cranberry Banana Oat Bread.

Serves 9
3/4 cup quinoa flakes
1/2 cup garbanzo bean flour
1/3 cup potato starch
1/3 cup tapioca flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp xanthan gum
11/4 cups ripe mashed banana pulp (about 3 bananas)
2 large eggs
1/3 cup non-hydrogenated, non-dairy margarine, melted, cooled
1/2 cup granulated sugar
1/2 cup dried cranberries
1/4 tsp freshly squeezed lemon juice
Ingredient Option: substitute canola oil for the margarine.

Preheat the oven to 350°F. Lightly grease an 8½ by 4½ by 2½-inch loaf pan with a small amount of margarine.

Combine the quinoa flakes, bean flour, potato starch, tapioca flour, baking powder, salt and xanthan gum in a large bowl. Mix together with a whisk and set aside. Whisk the mashed bananas, eggs and margarine together in a bowl. Add the sugar, cranberries and lemon juice; mix until blended. Gently stir the banana mixture into the flour mixture until just combined. Do not over mix the batter.

Pour the batter into the prepared loaf pan and bake until lightly browned, about 40 minutes. Allow the bread to cool completely in the pan, about 1 hour. Turn the bread out onto a cutting board and, using a serrated bread knife slice the bread into 3/4-inch thick pieces. Arrange on a platter and serve

[GeorgeSims]

Baked a couple of loaves of whole wheat bread myself today, using Julia Child's recipe.

[justdoit]

OMK, you might find recipes on a Celiac Disease web site for quick breads that are made from something other than wheat, but if she is allergic to wheat, it is probably the gluten in wheat...in that case she will have a much harder time finding something that she can eat. That might limit her to rice. Most grains to do have some gluten in them. Depends on whether she is mildly allergic or all the way out to life threatening...ie, Celiac Disease. Most Celiacs can eat corn.

[justdoit]

Four pounds of dough would be stretching the limits for a Kitchenaide stand mixer. I can make 3 - 1 1/4 # loaves and get away with it, but I have heard that the newer ones are not as tough as the older models. (Mine is 20 years old) Same old story... the company sold out some years ago. If you want to make large batches, you will need a Bosch Universal.

[bluelacedredhead]

LG,
I just noticed the recipe with the quinoa. I find the quinoa bread at the grocery store a tad bitter??
I wouldn't expect that from your recipe with all the fruit, but is quinoa tend towards bitterness when used in a whole grain sandwich bread??

[Lavandula Girl]

BLRH - You're right, it can be kind of an aquired taste! I usually have sugar or fruit in the recipe, so it cuts the bitterness. My friend with the tortilla maker also has sugar issues - she uses stevia in her recipes. Stevia is so sweet, though, that I generally am not too big a fan. Personally, I like to make sandwiches with sweetened breads, though - peanut butter on raisin bread is a fave at our house. Have you tried spelt breads from the grocery? I like those.

[onmyknees]

thanks so much for the hints i hadn't thought about sour dough starter using oat flour or rice flour by the way could you share your recipe for the sour dough starter

[windsng225]

OMK, here you go. You can use any kind of flour you want, I would not recomend using whole wheat, rye or pump. though, I don't think it would taste that good. But any white flour like rice, oat should work.
joyce


Non Yeast (Wild Yeast)

2 cups whole milk
2 cups flour
Let the milk set in a warm place such as sunny window uncovered to sour. Add the sour milk to the flour (instant potato flakes can be used) preferably in a crock or clay bowl. It is OK to mix the fresh milk and flour but it might take a day or so longer to get a good starter. Cover with cheesecloth and let stand in a warm place stirring occasionally and the rest is similar to the yeast type.
To replenish, add 1 cup of milk and one cup of flour, cover with cloth and let stand until bubbly. Refrigerate if not to be used for some time.

A bit of honey can be added to "feed" it and give a slightly less sour starter but it really is not required for the effectiveness if the starter.

[bentdouble]

HELP!!! I'm allergic to wheat, corn, milk, eggs, yeast..... Is there any way to have bread again?

[johno]

Probably not the kind of bread you're thinking of. But Native Americans used native plants, such as acorns, to make types of bread. Similarly, other cultures around the world use various nuts and grains and roots, etc. to make what they call bread. Unleaven (flat) bread doesn't use yeast...

[mrtomatoexpres]

have not made bread in 6 years i miss it

[thepepperchef]

Hello. First, make sure you are using quality ingredients. Use good, up to date yeast and, when dissolving it in the water(or milk) and sugar solution, make sure the liquid temperature is between 95 and 110 degrees. Any less and the yeast will take longer to foam; any more and the yeast will die! I've been baking bread with my mother since I was 9 and the things she told me didn't make sence until I went thru culinary school 25 years later. Baking is a science, an art. You can cheat and pinch corners with cooking, but baking has to be exact. In "intro to baking", if you didn't have the answers worded exact on the exams, you didn't get the points. The instructor was that strict. Any questions, let me know.

Happy baking! ;)

[windsng225]

TPC, you are absolutely 100% correct! To bake good bread you must use quality ingredients. The best you can afford, if it's a few more cents to get the best, get it, your product in the end will show that you did. I also agree in the temp of the water (only from experience) LOL, but I do know myself that I use the water, sugar, salt, olive oil and yeast mixture (not too much evoo, but about a tablespoon, and this works for me with italian bread. Or for that matter white bread. I know when I make the Rye or Pump, I don't just use the sugar water but always add salt and I know when I make the Italian bread on Wednesdays I add some fresh ground pepper and Parm cheese in the flour before I mix them together.
Any hints on making great crispy bread? I've tried all kinds of ways, spraying cold water on the bread while baking, it seems to help but not crispy enough for me. Any suggestions?
joyce

[LaRae]

TPC, you are absolutely 100% correct! To bake good bread you must use quality ingredients. The best you can afford, if it's a few more cents to get the best, get it, your product in the end will show that you did. I also agree in the temp of the water (only from experience) LOL, but I do know myself that I use the water, sugar, salt, olive oil and yeast mixture (not too much evoo, but about a tablespoon, and this works for me with italian bread. Or for that matter white bread. I know when I make the Rye or Pump, I don't just use the sugar water but always add salt and I know when I make the Italian bread on Wednesdays I add some fresh ground pepper and Parm cheese in the flour before I mix them together.
Any hints on making great crispy bread? I've tried all kinds of ways, spraying cold water on the bread while baking, it seems to help but not crispy enough for me. Any suggestions?
joyce


I love to bake and generally make 2 or 3 loaves per week.

Another trick to help crisp up the crust is to wait until you are ready to heat up the bread for dinner, rub the bread with cold water then heat it...it should crisp things up.

I'm still trying to figure out a really good Italian bread with the proper crumb on the inside...I can't get the holes and chewiness yet. I hear the secret is in the sponge (or biga) but so far I've not mastered it!

LaRae

[bunkie]

i've baked fresh homemade bread a lot too, especially in winter. i make a sourdough starter and usually use that instead of store yeast. i have no bread machines or mixing bowls...yet...just two good hands and a strong will!:O)

when making a sourdough french bread and desiring a 'crispy' crust, i place a shallow cake pan with water in it on the bottom rack of the oven. they say to leave it there for the first 5 to 7 minutes, but i leave it in the entire cooking time.

in making my sourdough starter, i use wheat flour i grind and mix it with warm water till i get a slightly thick consistency, and then let it sit in an untight pot, like a beanpot. i can use it in a matter of a couple hours.

i love making norweigian cardamon braided bread rings during the holidays...and freeze enough for other special occassions.

the one bread i would like to try in the future is Sprout Bread. i have tasted it and it is deliscious as toast and plain. haven't attempted making it yet tho. peace, bunkie.

http://www.sproutpeople.com/cookery/whole_wheat_bread.html

[werecat]

I have been trying the NY Times bread recipe that is all the rage on the cooking websites. No knead, wonderful crust and big airbubble holes in the crumb. I have added a few things that I have learned in the 10 times I have made this bread.

As soon as I get to the store, I am going to buy a couple pounds of garlic, roast a bunch, and add it to the bread.



Published: November 8, 2006
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

(Dough should be wet, but not a batter. Add a little more flour if dough is too loose. And my kitchen rarely hits 70 degrees this time of year--more like 60, but the time period still works.)

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

(The floured towel might be a bit messy. After the first long rise, I transfer the dough into a clean, well oiled bowl for the second, shorter rise. No flour mess anyplace that way.)

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic)

(I use my cast iron chicken fryer)

in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

be careful with the garlic. Too much and you will kill the yeast. Garlic is a natural antifungal. so is cinnamon. a little for flavor is good, but start out small and go up slowly. Remember too much and the yeast is a gonner. ;)

[JackiP]

A Kitchen Aid Professional 6 will handle a double batch (8 cups of flour) of bread dough with no problem. I use mine frequently to do my larger batches of bread. The Kitchen Aid Artisan has a mixing bowl that is smaller and can't hold as much. For those in MO, the Lebanon VF Factory Outlet mall has a kitchen store that carries Kitchen Aid mixers new and refurbished for a very good price. I also use my breadmaker a lot for mixing single batches of dough and then take it out after the first rising to finish out in bread pans. Saves these arthritic wrists a lot of pain!

[GeorgeSims]

I broke down and bought my wife a KitchenAid mixer for Christmas '04. Cost a bundle, but well worth it. This year, I bought MYSELF a grain mill attachment for it.

[werecat]

I have actually been making sourdough waffles lately. I made my starter from the recipe from nutmegs site that I cut and pasted here (http://idigmygarden.com/forums/showthread.php?t=2652) in the "off topic" section cause I didn't know where else to put it. I figure it will still take a few more weeks of using and feeding it till it's really really good and ready. Stinks to high heaven, but boy in just a week, the difference in the speed in which it takes the waffle batter to rise is amazing. I may try sour dough bread next weekend and see how it comes out. I also want to give a try to making sourdough crumpets. I just need to find the rings for the molds. I may end up getting some tins of tuna or something and just washing those up and using them instead. If all works out well, I will post my recipes here.

Oh for the person with the wheat allergy, if you can use rice flour, I don't know about bread, but I make a kick butt all butter pound cake with the rice flour for a firends little girl and she loves it. Also I found this (http://www.purezing.com/living/food_articles/living_articles_coconutflour.htm)article about coconut flour that looks interesting, this (http://www.netrition.com/simply_coconut_flour_page.html)site that sells coconut flour, and this (http://www.amazon.com/Cooking-Coconut-Flour-Gluten-Free-Alternative/dp/0941599639/sr=8-1/qid=1169432014/ref=pd_bbs_sr_1/105-9501908-6128457?ie=UTF8&s=books)book of recipes. hopes that is of use.

[justdoit]

Windsng, the 'NY Times no-knead bread' baked in a cast iron dutch oven works really well... very crisp and open crumb with lots of holes. My advice is to dip and sweep off the measuring cup...I made that mistake once and it was much too wet. It should be like slightly moist biscuit dough. The 30 minutes spent baking in a covered pot takes care of the steam that's needed to get a crisp crust.

[windsng225]

Werecat, I'm going to try that recipe, it sounds great. Although I have to say I have never baked bread for that long and am a little nervious about that. But I will give it a shot (also, it's got to kill you to watch it grow all those hours and not want to pop it in the oven). This week I want to make some rye w/seeds and some great pumpernickle bread. I just love dark breads.
joyce

[werecat]

Ok, my starter is only about 5 weeks old. It's ok, but not great yet. I made my first loaves of sour dough. The flavor was really good. It had that nice sour dough tang you expece. I made it with white flour and the cup of wheat germ. It didn't rise enough for my taste; but then, I didn't add the extra yeast so maybe that is part of it. I may need to add additional yeast for another couple of months yet while the speed with which my starter rises improves. Where the recipe lists either sugar or honey, I used maple flavored pancake syrup so that may also have had something to do with it. I think next week when I try it I'm going to use brown sugar and add the extra yeast. I will give a report back then. :^)

[windsng225]

Hi Werecat, The started has to be fed (either every couple of days or once a week. It needs flour to grow and needs the sugar to forment. If you notice even when you are making bread with yeast, if you make it with just salt, water and yeast it will rise, but if you use even a tablespoon of white sugar to the mixture it will rise double in size if not using sugar. But the key to starters is feeding the mixture. Although maple syrup has sugar in it, it's not the same.
joyce

[justdoit]

Windsong, don't worry about the baking time on the NY Times bread... it has no sugar, so doesn't brown nearly as soon... also, since it is very wet, it takes longer to brown. Some have said it burns on the bottom for them.... I haven't had that problem at all. I wondered if they might have moved their oven racks down. I have learned to bake mine 30 minutes covered and 20 - 25 uncovered in my oven.

[Betho]

Hi everyon!

New poster. I also bake my own bread... made my own starter from rye flour. I used to bake bread just with the starter, whole wheat, whole rye and white flours but when I moved I couldn't tweak my loaf right so started making more of a honey wheat bread using yeast.

Eventually I would like to get a grain mill and grind my own flour with organic wheat and rye... that would cut the cost even more and be much, much healthier! I just had a baby 3 months ago and so haven't had time to try and get my good rye bread recipe working again but it's on the list :)

[emilie]

for those of you with a yeast allergy I have a book to cook for my son- it is very helpful as he had a yeast allergy- candida-.
I really loved some of the bread I made from it. I loved the spelt bread. I will get it for you once I get this baby to go to sleep!
It is tough to deal with big time! But worth it if you end up feeling better.

[tsteven1]

ummmmm, I buy the boxes of bread mix, and when I bake chicken, I throw in bread. I'd love to try making bread.

[emilie]

I love it when i do it. When I was pregnant with my daughter it is all I did.
I tried a wild starter earlier this year- but ..... no luck. I think the trick is bread flour to.

[kitchensqueen]

I bake my own bread. I do a lot of quickbreads, and crackers with the occasional yeast bread thrown in. I tend to like focaccia and flat breads better than white bread loaves, but maybe that's because I can never get the bread dense enough for slicing. Anyone have any tips? Also, I've never had my own starter, and the idea is a bit intimidating, though I'd like to try to get one going.

[windsng225]

There is a thread here on idig on sour dough bread starter. You could try that, also, if you google "bread starters" I am sure there are hundreds more than likely more for results.
I have never used a box for making bread. I always make my own. Have done this for years. I use yeast.
joyce

[sparrowgrass]

be careful with the garlic. Too much and you will kill the yeast. Garlic is a natural antifungal. so is cinnamon. a little for flavor is good, but start out small and go up slowly. Remember too much and the yeast is a gonner. ;)

It may be an antifungal, but it is not an anti-yeast. The head of garlic I roasted, chopped, and added to my dough didn't hurt the yeast at all.

And it tasted sooo good.

[Mary]

Years ago my daughter bought a bread machine for me,I used it until it wore out.I bought a Cuisinart, thinking thats a good name brand,well it bakes the crust so dark its almost burnt and hard as brick, called them up,they said there was nothing they could do, the machine was timed program .They said to take the bread out a little early,I haven't been using it .We have a toaster made by them, my son had to work on it ,didn't toast very well.Just thought it would be so easy,put every thing in the machine and have time to do other things.

[werecat]

Ok, here (http://www.idigmygarden.com/forums/showthread.php?t=2652) is the link to the post about sourdough starter. Mine is now six weeks old, fed and used on a once or more a week basis. I just made my second set of loaves and this time used brown sugar and the "optional" yeast. The recipe says 1 Tbs. I just used a single packet of rapid rise yeast and that was good enough. This time it rose great! Used my 9 X 13 pan on the rack below filled with water and got a nice crisp crust, absolutely awesome. I will also recomend that the temp should be reduced from 400 degrees f to about 350 to 375 degrees instead and cooked a bit longer. Crust doesnt get as dark as fast so the center has plenty of time to be fully cooked and firm and ready. I am actually going to make another set of loaves tomorrow so I have some to share as well. :)

Another something interesting: Last weekend I made potato pancakes and when I do, I always squeeze the grated potatoes nice and dry so the pancakes aren't all wet and soppy. I used the potato juice and the potato starch that collected in the bottom of the bowl I grated the potato into when I fed the starter. I figure if potato water is good to boost the starter, then what I did wouldnt hurt. It didn't, but the surprising thing is it left the starter smelling a bit like fresh cut potatoes even now a week later and the bread has just a bit of the potato like scent and flavor. A bit unexpected, but not at all unpleasent. ;)

[sweetersappe]

I love to make bread, but I don't get to much since I went back to work full time. I never had much luck with starters, so I just stick with yeast. My favorite bread book is the Bread Bible. So many great recipes.

[dirtundernails]

I have made several starters, and my favorite was a chunk of regular yeast dough simply held over in the French poolish style. I used a quart canning jar in the fridge. I just fed and used it like a normal starter, and was able to get risen bread right away. Of course, wild yeast took over, and I got this banana smelling starter. MMMM... Actually had a request for a starter baby from a friend.

[louanne]

Greetings fellow bread bakers!
I love talking dough...by golly..I'll talk about anything outta the bakery....
looks like we all need to get together and bake some goodies!!!!!!
bread is a wonderful combo of science and art isn't it...and wonderful to play in.
here's one of my favorites:its and easy pizza dough...very forgiving...you can add herbs to it...pestos....stuff it with goodies...ect....its from the book comfort foods..who's formulas and recipies always work for me...


2 tbsp yeast
1 tsp sugar
1 1/2 cups lukewarm water
6-7 cups flour
1/2 cup olive oil
1 tbsp salt

disolve yeast and sugar in 1 cup of the water
let stand till bubbly
combine 2 cups of the flour with the oil and salt
add yeast mix and blend well
add the remaining flour, 1 cup at a time and enough remaining water to make a smooth, elastic dough.(not too much flour now.. that sometimes is the fault of many breads)
turn out onto a floured surface and knead for 5 minutes
place the dough into a lightly greased bowl
turning to grease all over
cover and let rise in a warm place for 1 hour
or untill double in size( another place where dough can fault if not allowed to rise enough)
punch down
the dough is now ready to use
with this you can make
pizza dough
cheese sticks
calzone
foccia
rolls

I also have a really cool book by souther living that I found at a thrift shop
have tons of fun trying the stuff in there...they even have the salt rising on
it has history of some of its formulas and just some really cool trivia about breads...( I like reading that sort of stuff) and have found all of them to be exellent and fairly fool proof...
I just retired from 20 years in the bakery biz....and now thatits not my job...love playing in the kitchen at home....
I really love reading all the wonderful ideas in here....I can smell the bread baking already...yummmmmmmmmmmmmmmmmmmmmmmmmmmmmy


Just made a batch up last night for the vous' that starts today....
made sundried tomato focaccia and cheese garlic sticks with it....
waiting on the sun to come up.....so thought I'd post a pic that I took last night!

[bluelacedredhead]

I can't wait to see more of your handiwork and to have you share more tips with us. This recipe is very similar to the one I use for pizza dough, but perhaps a bit more oil? Thanks, I'll be sure to try it.

[Agrarian Journey]

Hi Joan,

I haven't read quite all 8 pages of responses, but there is a lot of good beginning bread-baking information and recipes at http://articles.urbanhomemaker.com/index.php?page=index_v1&c=6.

We played with a breadmaker for awhile. It made nice airy bread but strangely enough we like our more chewy, heavy handmade stuff better. I bought a grain mill this year and find that it makes a nice fine whole wheat flour.


I want to try bread baking and I bet there are a lot of tips to getting a perfect loaf. Any beginners baking tips for me?

[windsng225]

Yes, I agree Blue, that is a lot of oil for one recipe. I want to learn how to make French Bread and those little dogh pillows with powdered sugar that they serve in New Orleans. Anyone here know how to make either?
joyce

[Lavandula Girl]

Joyce - I haven't used this recipe yet, but it was recommended to me at one point. I love beignets, too. We did make them a couple of times from a mix that Cafe du Monde makes, and they were pretty good as well. Not like the ones in a little coffee shop, but decent. We buy the mix, and the coffee/chicory blend, and make ourselves a lovely lazy breakfast!

http://southernfood.about.com/od/doughnutsandfritters/r/bl90626a.htm

[louanne]

[QUOTE=Lavandula Girl;19867]So Finnteara.... do you put any liquid in the crock pot itself? Does the crockpot make kind of a steamed bread, like a Boston Brown Bread? We used to make that in the oven, in cleaned out tin cans. Actually, I haven't made that in years... maybe I'll try doing it in the crock pot![/QUOTE


Have you tried baking bread in terra cotta pots? Its really cute

[louanne]

I can't wait to see more of your handiwork and to have you share more tips with us. This recipe is very similar to the one I use for pizza dough, but perhaps a bit more oil? Thanks, I'll be sure to try it.


I LOVE baking bread....part of my last job was to custom formulate breads to match foods being served st events by the cheffies....
I had an amazing bench baker..Dave...who was awesome..interpreting my scribbled notes and picking my brain about details of what I was asking for...while I was running about with my other duties...as stuper(ha)visor....

I love it even more at home...cause I can play and take chances that it might not work out..
but one thing I can with all certainty tell you...is to use as little flour as necessary while kneading your bread on a surface...in fact saving some of the dough from the formula...orusing a light greasing of your surface instead of using more flour...makes for a wonderfulyy light bread...and you don't get those heavy streaks inside the loaf..all a sign of flour mixed in to late into a loaf

Tip O the day...in the mixing of bread....adding more liquid after the fact is less damaging than adding to much more flour....the liquid content of a bread can change every day...due to conditions of where you are baking....so can the proof time and...as well the flour content.....based on the gluten content of the flour...which can also change even if you use the same flours all the time...
thats why bread is such an art...and like a good sculpturer...as you continueously pratice the art...you get a feel for what YOU like....and what works for you....
after that its PLAY TIME.....my favorite part.....
asI get more pics loaded...I'll share some more photos...
geesh I love this computer

[louanne]

I found a few more pics...
I hope youall don't mind...I am having fun today at home....!!!!
IN FACT...
all this good talk about food and baking....I am making bagels as we speak...
dough is on the counter....
been wanting to try this formula for a while....
Roc is out running about..so I got the kitchen/livingroom(HA) to myself.
I'll let ya know how they turn out

[Baking Farmer]

I found a few more pics...
I hope youall don't mind...I am having fun today at home....!!!!
IN FACT...
all this good talk about food and baking....I am making bagels as we speak...
dough is on the counter....
been wanting to try this formula for a while....
Roc is out running about..so I got the kitchen/livingroom(HA) to myself.
I'll let ya know how they turn out

Your breads look great, the wheat stalk caught my eye, what size of batch did it take to achieve it and how close together did you place the 'grains'. Catherine

[louanne]

that was a 1 and a half pound loaf of french bread I believe...and all I did was snip into it with scissors..alternating snips so they werent even across from each other..pull a little and twist a little...
those breads were use for ( though totally edible) cheese and veggie displays(huge table long displays) at a university commensement....that year we produced about 300 loaves just for display...yikes...but it was fun....
I am very simplistic....I spent most of my time working in super production bakeries....so I am one of those who will take a simple formula...and turn it into as many varieties as possible....
nancy from La Brea would NOT like me much....but I do have her book!!!!!
One of my favorite tips I learned from reading her book...was for decoration of loaves...shaping the decorative parts and freezing them then adding them to the ready loaves so the decor doesnt proof and loose shape....simply MAAAAAAAAAA valous

[louanne]

Morning all!
Just hanging about the house today...cleaning and all...you know the drill..HA
noticed this thread got quiet...so I dug out some of my own formulas...
thought I would share this one for whole grain rolls...
most of my stuff was originally written for very large batches...so I did some adjustin'

in container mix together:
16 oz tepid water
2 oz yeast
2 oz honey

in mixing bowl place:
2 oz olive oil
1/2 oz salt

combine:
1/2 LB course rye meal
1 1/4 LB whole wheat flour
3/4 LB bread flour
put into mixing bowl with oil/salt

pour activated yeast mix over flour mix in bowl
and mix with dough hook on low till all is moist
trun mixer speed to medium/ high and knead till dough is elastic( I am sure most of you know how to test for this..but just in case....when you pinch a small portion of dough off and carefully stretch/thin it out with your fingers...it should stretch kinda like you are blowing a bubble with bubble gum...able to get thin without tearing...since this is a whole grain and the edges of whole grains are sharp..they dont stretch as neatly... but this means the little gluten ( rubberbands as I call them) have developed which is what you need to happen for a bread dough to work right)

put dough out onto working area...allow to rest( this is also needed so that your little rubberbands relax and are easy to work and do their job the right way) for a few minutes.

how much flour you use to rest/work you dough on is up to you....
but I actually prefer to lightly grease my surface with olive oil specially if your rolls will be free formed
yo dont want to over handle dough at this point.....no need to get out the rolling pin....
just press the dough down till its an even highth, cut your portions( should make about 33 rolls)
lightly shape them how you like and allow them to rest again for a few moments
at this point these rolls can be frozen if you dont want to bake all of them off

proof
I prefer proofing whole grains slower than more processed flours....at home I would more likely boil some water, pour it into a pan and place the rolls covered into an oven without preheating and turning off the oven.....just my preference....in warmer summer conditions I might just place a damp cloth ove the rolls and leave them out on a counter....
general rule of proofing...you are looking for rolls to double in size at least...
or when you touch them lightly but firmly the touch should leave an indention that very slowly springs back...feels like a relaxed muscle but not mushy


you can either lightly grease a baking pan or dust it with corn meal...and space the rolls to your liking for individual rolls or rolls that will touch....

bake them in a 350 degree oven and like most breads...when the color of the bottom or the roll is the sme as the very top of the roll..they generally are done...and a truely fun indicator....the yummmy smell.....

bread baking hint o the day...
the temp of your water should change depending on the temp of where you are working....so that you have control of whats happening
in professional bakeries..it gets more involved than that....but who cares about that at home....I SURE DONT....
hotter area...cooler water keeps the yeast from going nuts
cooler area...warmer water just like warmer temp for some seeds
but never HOT or way to cold.....will kill yeast

so okay now you are thinking wow she was really really bored....ha...

hugs to all....gotta go check my mail

[FlipTX]

I love to make bread and I've been enjoying reading these posts. For the longest time, I was intimidated by making bread. The thought of dealing with a living organism (yeast) was too much. I felt sure I'd kill the poor things and end up with hockey pucks for bread.

But then after I started raising my own vegetables last year, I figured that making bread is sort of like... gardening with yeast. I'm raising the yeast for a few hours and then harvesting it by baking. Very early DTM, there ;)

Mostly I make it in the bread machine, but I also do it by hand. Usually no recipe. If you do it enough, you just kinda get a "feel" for it.

[windsng225]

Yes! I don't use a recipe either, you just know, a pinch of this a squirt of that and there you go. Perfect every time. Want to change it, roll it out and stuff it, make it sweet, make it savory, even make some great danish! I've done it all. Be creative, experiment, have some fun. You would be surprised at what you can do, and surprise your family too.
joyce

[louanne]

lovely squash blosoms flip...dont they make for beautious pics....

I love the free form baking.....
I always catch myslef in the middle....if I really like something I like to write it down....
HA...by golly I made a career outta doing that..ugh.....
I adore setting around in the kitchen with ladies who can flip out biscuits and such without crackin a book...natural scientist....
I watched thsi one older Orzarkian..
she used self rising flour
evaporated milk
pulled out a huge cotton kitchen towel and covered the table with it
loaded it with a ton of more flour
dumped this wet mass "o dough onto it
kneaded it a bit
patted it down
and cut biscuits
loaded a deep rectangular pan with oil
and put the biscuits in it
baked them
and then turned onthe broiler
and browned the top...
amazing biscuits..amazing
I still cannot get them to turn out the same way for me

my mom never wrote anything down either
luckily I was in the kitchen with her enough to save to memory some of her food recipies...
since she has passed on
the family is always " picking brains" to try and recreate them when we get together...ha in fact it itussually our main point of conversation..
I managed to end up being the caretaker of the german potato salad...
the first time I got it" just like mom used tomake" we all cried...it was like she was there...honestly....
so my sis...put together a folder type cook book..and when ever we get a recipie right...we copy it to everyone.....for their book....
I collect for fun older cook books and have enjoyed on occassion reading some really dl stuff from the 1700"s.....
wow you had to be on your own then....whew....

[louanne]

This cobbler type cake is right out of my favorite cookbook...comfort foods fast....traditionally it is a french dish made with bing cherries..
but most berries work...I have used the suggested raspberries...as wel as a strwberry and rhubarb mix....way easier than it sounds...and soooooooooo yummmy

Butter a 9 b 12 square baking dish, sprinkle the bottom with sugar, and spread the fresh fruit in the dish.
combine the dry ingredients, and set aside. beat together the eggyolk butter and sugar untill creamyand light in color. Melt the chocolate and add to the egg yolk mixture.
beat in the dry ingredents, alternating with the buttermilk or cream. beat the egg whites untill stiff, and fold into the batter. spoon the batter over the fruit and level the top with a spatula, and bake at 375 for 40 to 45 minutes, or untilitis firm in the middle.
serve warm or cold

Sugar
about 3 cups Fresh berries( enough to cover the bottom of the pan)
1/2 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 cup powered cocoa
pinch of salt
2 eggs seperated
1/4 cup butter
1/2 cup sugar
2 squares semisweet chocolate
1/4 cup buttermilk or light cream

serves 6 to 8

[Brenda]

Louanne: I too love old recipes, and I also have written down all that I can remember of my mother's cooking and tips. She never owned measuring cups till I was grown and someone gave her some for christmas. She never took them out of the box. They were in her pantry, in the same box when she passed away.

When I started writing down her recipes to share with my 4 sisters, I decided to carry it a bit further, and went to all of my aunts and older relatives for some of their favorite dishes. That was 3 years ago, and I now have a collection of nearly 600 recipes. My internet friends got involved and have sent me some of their favorite recipes and even have one from the little cajun lady that cleaned my room when I was in the hospital over Christmas. It is just so much fun to do.

Just wanted to share that with you. If you ever need a recipe and I have it, I will gladly share it with you. I copied my recipe collection to cd's and gave one to each daughter. They love it.

I love to eat bread (especially warm home made) but have only done it a couple of times. Reading all this makes me want to start baking my own.

[louanne]

I t really is so refreshing to hear what you have to say....
I guess I have been o surrounded all my life by the convienent lifestyle...of people... like this computer....I love it..bt I get so many emails that are just forwards ... or hear things like....grow lettuce...why dont ya just buy it...

one thing I can tell ya brenda....if I put it down...its easy to do....I am not a person who does things the hard way for hard ways sake....and you can immagine....in the food BIZ...I have worked with many who do.....cause its the "right way"
my motto is....you can know all the tech mumbo jumbo...but if ya cant make it work it dont mean poo....
I adore "things from the heart" they always look better and taste better and grow better...et allll...
I would Love to try some of your mom's stuff...though I would pale at making them I am sure...
MY momma was a german gal..and man could she cook...though as year went on...she realy really liked the convience of going out to eat...ha.....but on the holidays...she went all out.....and did everything....I meanif it were a mud puddle I would have rolled in it....I so miss her pressence here...and truely hope the HER that is in me...is enjoying this all along with me......

[louanne]

[QUOTE=louanne;30100]I found a few more pics...
I hope youall don't mind...I am having fun today at home....!!!!
IN FACT...
all this good talk about food and baking....I am making bagels as we speak...
dough is on the counter....
been wanting to try this formula for a while....
Roc is out running about..so I got the kitchen/livingroom(HA) to myself.
I'll let ya know how they turn out[/QUOTE



okay...loaded the pics form making the bagles...
they turned out OKAY...not great....not aweful...just was going by the recipie I had found
gonna play with it next time....adjust the yeast....and use different flour
but they tasted great.... even the dog got one!

[JackiP]

Off the bread subject (which, by the way I have a new potato starter going to try again for the perfect bread) Louanne, would you please share your recipe for German Potato Salad? We have a wellknown restaurant near by that does German Potato salad and slaw and I have never been able to get the potato salad to taste right if I make it at home. Anyone have a really really good potato starter bread?

[louanne]

Jacki...I will ( german POtato)...but honestly I usually dont...Its one of "those"...you know...
give me a few days.... and I will do so...I usually like to prepare it with the recipient the first time....
its a matter of the heart thing....


potato- yeast starter

3 medium potatoes, peeled and cubed
6 cups water
1/2 cup all purpose flour
2 tablespoons sugar
2 packets dry yeast
1/2 cup sugar
2 tablespoons sugar

combine potatos and water in a dutch oven and cook covered 10 to 15 minutes
till tender
drain reserving 5 cups potato liquid.
reserve potatos for other use
allow 1 cup potato liquid to cool to 120 to 130 degrees
combine flour 2 TBS sugar and yeast in a large bowl
stirin the one cup coled potato liquid
cover and let stand ina warm place(85) for 4 hours
stir in remaining 4 cups potato liquid and 1/2 cup sugar
cover mixture and let stand in a warm place overnight.
stir starter well;reserve one cup
stir 2 tablespoons sugar into one cup reserve starter,
and pour into an airtight 2 cup glass container. store in fridge untill ready to use for second batch.
Use remaining 4 cups starter to make foolproof salt rising bread...

NOTE: to make second batch stir in 3 cups plain potato water into 1 cup reserve starter to equal 4 cups

BREAD RECIPIE
1/4 cup veggie oil
8 cups all purpose flour
2 teaspoons salt
4 cups starter

stir first three ingredients into starter
dough will be moderately stiff
spoon dough into large greased bowl
cover and let rise in a warm place 1 1/2 hours or until double in bulk
stir dough down
devideinto three equal portions
and place in 3 greased 9x5x3 loaf pans
cover and let rise in warm place untill double in bulk
bake at 375 for 0 to 60 minutes or until loaves sound hollow when tapped.
remove from pans and cool
makes three loaves

[JackiP]

Thanks, Louanne!!

[Brenda]

Louanne: My mother never made bread. She was an awsome cook, but never anything fancy. She cooked stomp down good old home style meals. She made desserts, strictly out of what we had on hand. For instance, any left over rice, we had rice pudding. Old bread was made into wonderful bread pudding, and Fried Pear Pies were awsome. (We never had apples much except for Christmas time, and we got the pears free from the neighbor, just for picking them up out of her yard.) She made a cake often that she called "Apricot Nectar" cake. It was a type of pound cake that had apricot nectar in it, and she put a glaze of powdered sugar and apricot nectar over it after it was done. My oh my, it would just plumb nearly melt in your mouth.

On holidays, like Thanksgiving, Christmas and Easter, we would have things like Corn Bread Dressing, Chicken with Dumplings, Sweet Potato Casserole, and of course, home canned veggies from our garden. Mustard greens, crowder peas, snap beans, etc. There was always a big old whole baked ham, too. We have a huge family (5 of us girls) with plenty of grandkids, and everyone brought their favorite dishes to a family get together.

The pies were wonderful, too. Pecan, Sweet Potato, Pumpkin, Egg Custard (a southern delight) Coconut and Chocolate. WOW! And people wonder why I am fat. I was brought up eating good. We were a poor family, money wise, but were rich with home grown foods and plenty of love. And, we went to Mother's house for ALL holidays. I really miss doing that.

Anyway, I got wayyyyyyyyyy off the subject of bread, didn't I? I got started and couldn't find a stopping place. :D

If you have any idea what kind of recipes you might would like, I can see if I have any and send them to you.

[louanne]

my kinda lady...brenda....
Id like to see those fried pear pies......yes I would....
just bought a little deep donut fryer to use about the house...
but ya know I dont fry to much.....but this would be a fun start.....

my moms cooking when I was small was traditional home style german..
ha didnt even know what cream gravy was till I was older....we always used ptoato water...
she wasnt a bread baker either....but when I was young... our family and an italian family next door used to make wekly trips to the different ethnic areas of st louis...my most vivid memories are of lemon ice, ital bread, german cholate candies and bread...and huge....glazed donuts....

my moms friend used to make(sp) suztzia( italian sasuage type meat breaded on a stick and fried???) and mom would make potato salad or saurkraut and they would trade

but oh mom baked cookies yes she did.....and desserts...much like your mom did....
it was wonderful then...its wonderful remembering now....
hugs

[louanne]

I found an old issue of'MARTHA" with spring festival breads...I have usd these in the past and they are all good recipies...
would any one be interested in me posting these???