Thread: Who bakes bread?

Originally Posted by pixelfixed

Actually no.we were very poor,but 50 yrs ago $3 worth of Saffron went a long way,about two yrs worth.

Saffron can still be had for relatively dirt cheap. You just have to have access. If you employ spice nepotism.

I went to high school with some people that were less than a generation removed from Bangladesh, with plenty of friends and family back home, and they could get that stuff for a per weight price comparable to something like Allspice. Ya know, only moderately expensive, rather than outrageously so.

Now to get the butter before it gets cold!



I should have turned the pan halfway through!

Going to try OCDshavers's method of refrigerating the dough overnight. He suggested the yeast delay enhanced the flavor.
Since his post I have read a test report explaining the chemistry which I promptly forgot.
So, today the dough will go together, into the fridg, out onto the counter tomorrow, and baked up on Tuesday to go with my Borsch.
Maybe make a comparison loaf with just unrefrigerated overnight dough for Tuesday baking. Then a side by side taste test can be done right.

I am on my third attempt of whole wheat loaf bread for the family. We have been frustrated with all the junk they put in bread, so we picked up some nice whole wheat flour, and I've been experimenting. So far, a lot of fun and some great bread. I can't get over how great the bread smells while cooking. wow. Here is a picture of my first go:
the more recent loaves have been better, I switched up the recipe a little.

My grandma had an EXCELLENT recipie for banana bread, which is simply amazing. It is really moist and has a nice crust when it is first out of the oven. However, since my family just went to the Paleo diet, no bread for us anymore

Originally Posted by JoelLewicki

I am on my third attempt of whole wheat loaf bread for the family. We have been frustrated with all the junk they put in bread, so we picked up some nice whole wheat flour, and I've been experimenting. So far, a lot of fun and some great bread. I can't get over how great the bread smells while cooking. wow. Here is a picture of my first go: the more recent loafs have been better, I switched up the recipe a little.

Joel, is it all whole wheat or a 50/50 blend unbleached white and whole wheat? I use a 50/50 blend that I add a 1/2 or 3/4 cup of rye flour. I also use an extra 3/4 TBS of yeast to keep the bread from ending up too dense (still good but I like a lighter texture). I also sift the flour before measuring. SOmetimes I add 3/4 cup of corn meal for a little extra tooth.

Originally Posted by Razorfeld

Joel, is it all whole wheat or a 50/50 blend unbleached white and whole wheat? I use a 50/50 blend that I add a 1/2 or 3/4 cup of rye flour. I also use an extra 3/4 TBS of yeast to keep the bread from ending up too dense (still good but I like a lighter texture). I also sift the flour before measuring. SOmetimes I add 3/4 cup of corn meal for a little extra tooth.

It's 100% whole wheat, water, yeast, maple syrup, salt, and powdered milk. The most recent one was much more fluffy than the picture I posted, that was my first try and they were a little too dense.

I like the idea of adding rye...might have to try that!

Mister Moo's V2 Bread Machine Challah I Recipe, Machine Only - No Braiding







Recipe makes 1-pound 14-oz loaf in a Breadman TR555lc (max. 2-lb)


My Version-2 (v2) mods below improved flavor over the original not-for-Breadman challah recipe found on the internet.


3/4 cup milk (v2 whole milk prewarmed to 115*f; no thermometer? 120*f is considered "ouch")
2 eggs (v2 + 1 egg yolk)
3 tablespoons margarine (v2 butter melted with warming milk)
3 cups bread flour (King Arthur Bread Flour)
1/4 cup white sugar (v2 light brown sugar packed)
1 1/2 teaspoons salt (v2 kosher salt)
1 1/2 teaspoons active dry yeast (v2 for most machines use only "bread machine rapid rise)
Optional (v21 tablespoon poppy seeds added to flour)


PREP - 10 mins
COOK - 2 1/2 hours after adding ingredients, start to finish
SETTINGS - as follows:
Breadman #2 - "Basic Rapid"
Loaf Size - 2-lb setting
Crust - "A" (light - the TR555 makes a very dark


Add liquid ingredients to the pan of the bread machine first; follow with other dry ingredients other than flour and yeast; add flour next to last then dig out a small depression in which add the yeast (last). Don't let yeast and salt come in direct contact before starting the machine.


Reviews below are for the version (above) without my mods.


Reviewed: Jan. 23, 2015
This is the best bread ever. I followed the recipe with a couple of additions. I was looking to make all bread very soft like store bought, and after researching I found if you add 1 tsp. of vital wheat gluten, 1 TBSP. of soy lecithin granules, and 1 TBSP of Malt barley syrup... You have a huge loaf of the softest bread ever!!! Thanks for the delicious recipe. Will be making this more often!!!
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sherry
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Reviewed: Jan. 14, 2015
The entire family LOVES this recipe and I never would have imagined how insanely good it is for french toast too! Perfect recipe as is.
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abbesh
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Reviewed: Jan. 2, 2015
I have made this bread a few times and it always comes out great. I do add an extra egg, however. I have even added cinnamon to give it an extra kick of flavor.
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Tanya Dilworth
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Reviewed: Jan. 2, 2015
Followed the directions exactly and measured carefully - no problems at all with dryness. This is a wonderfully textured bread, especially for French toast or regular toast. I worried about using the regular yeast without proofing and might have subbed with quick a rise had
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Joyce Johnson
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Reviewed: Dec. 26, 2014
So far it's the best bread machine recipe. No changes needed. Never fail. Amazing how a few simple ingredients can yield such a fantastic bread, while other recipes, not so good.
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cng
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Reviewed: Dec. 5, 2014
Wow! This was amazing! Better than any store bought Challah. Soo good. I made it once before & it was OK. The second time I made it I ensured that all of the ingredients were at room temperature. I'm pretty sure that made a HUGE difference. It was soft, gooey & sweet. Perfection!
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Marta Allen
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Reviewed: Nov. 2, 2014
Followed advice of other reviews and added a 3rd egg. Used 1/4 cup honey in lieu of sugar and added about a quarter cup extra flour while dough was mixing. I always proof my yeast - the only time I didn't, my bread failed to rise properly in the machine. Nuked the milk until warm to touch (about 40 seconds, stirring once) before adding honey and yeast. Using my bread machine, I set to dough while mixing ingredients. When cycle ended (including rising time), I coated the dough ball with EVOO and baked loaf on 2 pound sweet bread setting, light crust (complete with the mixing and rising.) I pulled the loaf out of the pan quickly after it finished baking. Loaf came out perfectly, the top pressed to the window of my bread machine. 4 stars because I altered the recipe.
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AmandaH76
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Reviewed: Aug. 29, 2014
This recipe is super easy and super delicious. Family loved it!!! loved how it didn't explode in my machine and even made clean up easy.
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Perla
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Reviewed: Aug. 2, 2014
Oh so yummy.
Comes out fine with all purpose flour (instead of bread flour). If using salted butter then reduce salt addition. Can substitute some of the milk with honey (~2tbsp) and reduce the sugar (~1tbsp less).
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River7919
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Reviewed: Jul. 28, 2014
Yum! This is my go-to bread recipe for making French Toast Casserole. It turns out perfectly every time.
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Reviewed: Jul. 22, 2014
This recipe turned out great! I read the previous comments and added 2 tablespoons of honey. The sweetness really popped and the bread was soft and moist. I will make this bread again!
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Robyn Stamm
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Reviewed: Jul. 21, 2014
My favorite bread recipe. Have a new bread machine, and have tried a few different types of bread. I like sweet egg breads, and this recipe turns out a perfect bread. This time I let the machine bake it, maybe next time I'll braid it myself. This recipe is a great place to start for home made bread! Everyone loves it, and hubby who grew up with challah says it tastes like the bread growing up. Positive reviews all around.
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Chris
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Reviewed: Jun. 8, 2014
This turned out super. We were worried we didn't use warm milk but the yeast worked and very crispy bread.
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baddad
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Reviewed: May 24, 2014
So easy and so YUMMY! My wife said this was by far the best bread I have made for us in the machine. Thank you for sharing!
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JDluvsRachel
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Cooking Level: Intermediate
Home Town: Massillon, Ohio, USA
Living In: Phoenix, Arizona, USA
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Photo by Karlikarli
Reviewed: Apr. 20, 2014
This is now my favourite bread recipe. I adjusted the serving to 16 and then upped the milk to 300mL and the eggs to 3. I proofed the yeast in scalded and cooled milk before starting and made sure everything else was at room temperature. I did not have bread flour so used Canadian all purpose and it still rose beautifully. After the dough cycle completed I braided my bread and let it rise in my oven. To warm the oven slightly I popped in a pan of boiling water which I removed right before I put in the loaf. Then the oven light was left on to provide just enough warmth. After an hour it was massive so I took it out and gave it and egg wash bath while the oven heated to 350. After baking about 55 minutes it was gorgeous and I was giddy. Everyone at dinner raved about the flavour too. Wonderful bread!
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Karlikarli
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Reviewed: Apr. 1, 2014
I haven't had Challah in years and this came out perfect! thank you!
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Frances Pauli
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Reviewed: Mar. 6, 2014
I made this in my machine on the dough setting. 6 braided it and let it rise an hour. Then I brushed it with egg wash and topped it with pumpkin seeds and baked at 350 for 25 minutes. This. Is. Delicious!!! Love this recipe and bread! YUMMY! So glad it was posted!
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Homemade77
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Reviewed: Feb. 16, 2014
The first time I made this recipe it came out fine. I'm new to my breadmaker, so it was okay. I used regular white flour. But then I switched to bread flour (robin good) and WOW. It's amazing what a small change can do. I make it almost exactly as the recipe says, except I add the salt to the liquid ingredients. It produces a light, flaky (but not too much), buttery bread, right out of the breadmaker, and my family can't stop eating it!
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KimberSly
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Reviewed: Feb. 4, 2014
Great bread. After having baked the same bread several times, I changed the regular flour with "spelt". For you who doesn't know what "spelt" (also called dinkel wheat or hulled wheat) is, I can tell you, that it's an ancient species of wheat from the fifth millenium BC. It's easy to get in supermarkeds and/or health stores! It originates from Europe. Great taste!
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Kildahl
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Reviewed: Feb. 3, 2014
I was searching for a recipe like Mom used to make when I came across this one. It was the closest of all the recipes I tried, still not quite there though. Then one snowy afternoon I was out of milk and didn't want to go to the store. So I used the canned milk in the pantry and that was it. The missing ingredient, canned milk. I highly recommend it, gives the bread a slightly different flavor that is really good.
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I baked one more marbled Kugelhopf and a small chocolate cake... I'm planning an apple/apricot cake next week. I bought a couple of bread pans this weekend.

Originally Posted by Neckbone

Going to try OCDshavers's method of refrigerating the dough overnight. He suggested the yeast delay enhanced the flavor.
Since his post I have read a test report explaining the chemistry which I promptly forgot.
So, today the dough will go together, into the fridg, out onto the counter tomorrow, and baked up on Tuesday to go with my Borsch.
Maybe make a comparison loaf with just unrefrigerated overnight dough for Tuesday baking. Then a side by side taste test can be done right.

Remember, ice cold water.