|
Tell me all about it, dear...
Mary - 2011-11-16 16:05:49
I love baking bread by hand. Here's the source of many yummy things, and their bread flour is noticeably better than what you buy at the store. http://www.kingarthurflour.com/flours/
Have fun! Kneading is very therapeutic when the hormones are running.
-------------------------------
terri t - 2011-11-16 16:07:29
The only bread I've made is via the bread machine. I know you can go online and get some videos that help...making bread sounds perfect for you...all that mixing and kneading and creating...yes! Not to mention the scent of yeast bread!.
-------------------------------
gbw - 2011-11-16 16:28:35
A. just read the Witch of Blackbird Pond last month... school assigned. Definitely intolerance and not magic... Have fun with the bread experiments. Check out the NY Times no knead recipe for starters to get a feel for the process
-------------------------------
Amy - 2011-11-16 17:44:40
I've been thinking that I want to learn more about making bread, too, lately. While I am good with vegan cookies and cakes, my breads have been hit or miss... unless I make them in my bread machine. Even then I've had the occasional failure because my yeast had died. You're right, though, making it in the machine isn't nearly as satisfying as making it with your own hands. Have fun!
-------------------------------
Bozoette Mary - 2011-11-16 18:43:45
This gal is great! Here are her general bread-making tips with a recipe for dill bread:
http://smittenkitchen.com/2007/02/for-beaming-bewitching-breads/
Here's her recipe for challah:
http://smittenkitchen.com/2008/09/best-challah-egg-bread/
My favoritest bread cookbook is the Tassajara Break Book, in case you're in the market for such a thing. Have fun, and don't mind the flour -- it gets everywhere but it's worth it.
-------------------------------
stepfordtart - 2011-11-16 20:54:40
I make bread all the time. The simplest, lightest white bread Ive found is only 4 ingredients (in metric - sorry!): 500g strong white flour, 350ml water, 7g (1 teaspoon) dried yeast, 1 teaspoon salt. I dont very often mix everything by hand because I have knackered wrists, but I do the proving and shaping most times. I can email you sensible instructions if you like - leave me a note or something if you want more info. I also have a nice 'soft' loaf - no crispy crust but good for sandwiches or for making rolls. s x
-------------------------------
alison - 2011-11-17 00:16:05
The secret to bread is the temp of the milk or water (whichever you use to activate the yeast.) For years I baked brick after brick of bread only to find out I was killing or starving my yeast. Yeast requires a window of temp above 104 and below 110F, too high you kill your yeast, too low and it never activates, thus, brick bread. You will know you have it right when you see (and smell) that frothy yeast in the measuring cup. The dough needs to rise around 80F. Temperature is the most important feature. You do have to punch it down a couple of times, split it into loaves and rise again before baking. I love the smell of fresh bread even though I can't eat it anymore. I think I will make some bread for my boys this weekend, hubby loves home baked bread, bought himself a breadmaker to make it before I met him.
-------------------------------
cccerberus - 2011-11-17 05:37:45
The right temperature is: 1 cup boiling water to two cups cold tap water. Add 1 package *quick rising* yeast (cuts rising time in half) a little sweetener (2 tbs) to feed the yeast....Slowly add about 6 to 7 cups of the bread flour of your choice (Half unbleached half whole wheat or whatever)One level teaspoon sea salt...Let rise in a warm place in a cloth covered bowl 45 minutes. Punch down divide in to 2, flatten and roll into loaf shaped. Put in 2 loaf pans, rise 3o more minutes. Bake in preheated 350 degree oven 45 minutes. Voila!
-------------------------------
poundheadhere - 2011-11-20 10:45:25
Sounds like other folks beat me to the punch line on the bread recipes. Good luck with that! As to Mick's heroism, you're very fortunate. That level of chivalry and concern is a rare treasure. I hope they also keep him safe.
-------------------------------
Back to the entry - Diaryland
|