Thread: Who bakes bread?

While I served Ruben Sandwiches with steamed carrots and some cabbage sections on skewers for St. Patrick's Day with two of my three kids and two out of four grand kids for supper I also decided that morning to make Soda Bread.

I baked it on parchment paper in a preheated cast iron Dutch Oven.

I used Tc's family recipe and it came out wonderful! I had butter, homemade strawberry and blueberry jam as toppings. It was a huge success!

Thanks for the recipe Tc

This one has a little white rye, a litttle dark rye, a little whole wheat, and a lot more white.

Beautiful crust. I can practically smell that as it came out of the oven.

Since things are warming up here in Walla Walla and I had a hankering for some fresh baked bread I made some dough using my Kitchen-Aid and baked it in my Traeger--





I'm debating between making grilled cheese sandwiches on the Traeger or warming up some BBQ'd Beef Ribs and have some homemade jam on the bread

I made a couple of loaves of white bread today. Baked in my countertop oven. It's not a true convection but it does have a fan to circulate the air for more even baking.



I was busy yesterday--those are pint jars of canned chicken thighs and chicken broth that I need to get labeled and put away.

Freshly baked bread, chicken broth: your house must have smelled like gramma’s kitchen.

I’m surprised they lasted long enough to take a picture.

Beautiful loaves, Roy. Just looking at them makes my mouth water.

Thought I was making a rye bread with caraway seed - 25% dark rye flour, 75% white. Turns out those weren’t caraway seeds at all, they were cumin. I discovered that cumin gives an interest twist to rye mit Kimmel. Quite enjoyed it!

Sometimes, you win even when you screw up!

DZEC, what's your recipe for your rye bread?

This is a variation of a no-knead dough.

1 cup dark rye flour.
3 cups white flour.
2 tbsp wheat gluten (adds rising power)
1 tbsp salt
1 tsp yeast
Whatever seeds you want to use. I have even used chopped olives for a nice olive loaf.
13 oz warm water

In a large plastic container with a lid:
- Mix the dry ingredients
- add the water

Mix using a dough whisk, or wooden spoon or with wet hands. The dough will form a sticky wet mass. Keeping your hand wet keeps the dough from sticking.

Put the lid on the container.

After letting it rest for 20 minutes, fold the dough into its middle - image folding each corner of a square into the center. Dust with flour if you want, but I just keep my hands wet from the tap. It keeps the dough from sticking to your fingers and further hydrates the dough. Do this every 20 minutes 3 more times. Put the lid back on the container.

I let the dough rise on my counter top overnight, but once it’s risen 4 - 6 hours, you can continue the rise in the fridge for up to 3 days.

Allow the dough to come to room temperature. About an hour before I want to bake the bread, I preheat my oven tp 425 and insert a pizza stone on the lowest rack.

While the oven is heating, I dust the Bottom of the container holding the dough with flour to help loosen it . You might have to force flour under with your fingers or a flexible scraper. Just before baking, I invert it onto parchment paper so the floured side is on top.

I put slashes on the top using kitchen shears - not gonna use one of my straight razors for that - and slide the dough and parchment paper onto the pizza stone.

I find the bake takes about 45 minutes in my oven and results in a nice dark brown loaf with a crunchy crust and airy crumb.

The hard part is waiting until it cools down sufficiently to cut properly.