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Entries from Talk tagged with 'bread'
Breadmaker
I just inherited an automatic Breadmaker. I followed the receipe for French bread. It called for 8 -10 oz of water. It was not enough. The flour did not mix due to lack of fluid. Where did I go wrong? I might not have understood the recipe. Someone please help?
An inexperienced baker !!!
Vegetably / Fruity / Cakey / Bready?
So I recently made cornbread with broccoli in it, and I'm wondering, should I refrigerate it? As a rule, I won't refrigerate muffins, cakes, breads, etc., but if there's any perishables involved, doesn't it make sense? Can't I leave it out for a LITTLE while before destroying that soft cakiness I love so much? What's the best way to keep cakey/bready things fresh in the fridge? Any suggestions would be much appreciated!
my yeast bread dough always rises really fast
I live in Florida, in a house without air conditioning (yes, that is possible). This winter we did not have one hard freeze and only a couple of frosty mornings.
Due to the warmth, my bread doughs always rise in about half the time that the recipe suggests. Sometimes I will punch it down and give it an extra rise, and sometimes I will put it in an ice bath to slow it down. If I have lots of time, I will refrigerate it for several hours.
But, most of the time, I just go with the quicker rise time. My breads always turn out tasting good, and risen quite well. However, I have given up on sourdough breads, because they never turn out well.
Am I missing anything by not having a "long, slow, rise time?"
Any suggestions to alleviate this problem (if, indeed, it is a problem), other than moving to Maine?
Nutraloaf?
So bad it's allegedly punishment for prison inmates. Anyone got a recipe? Ever tried it?
http://www.nytimes.com/aponline/us/AP-Food-or-Punishment.html
Hoagies, Subs, Whatever: Recipe for Chewy Crusty Soft Rolls?
Yes, I want all those things. I love a roll that is crusty/chewy on the outside, where you kind have to use your teeth to tear off a bite, but not so much you break a tooth. Definitely not ciabatta-y or baguette-y. I want 'em light and soft on the inside, but not so much that it gets soggy if used for meatball, sausage or pulled pork sandwiches (I'm doing meatball this time, but I do all these things pretty regularly). Definitely not too dense and/or doughy, and not like a burger bun.
Around here, the ones I like are usually sold as hoagie or kaiser rolls, but let's face it... what you'll actually find in the bag when you get home is totally random depending on where you bought 'em.
Making these tonight, so a sponge starter is fine as long as it's only about six-hours max. I don't have time for a longer 12- or 24-hour version this time around. Any suggestions?
Freezing unbaked or parbaked rolls and breads?
I didn't want to hijack savecara's thread, but I would like to make rolls and freeze them a la those Pillsbury unbaked frozen rolls and biscuits. My goal is to be able to take 3 or 4 at a time to bake for our dinner or lunch (we are only 2).
Does anyone know the best way to do this?
Also, if you have any favorite recipes for a basic dinner roll (not too crusty, not too rich--Parker house is out), I'd love to hear them.
Irish soda bread recipes
Not my thing, but I've been commisioned to bake Irish soda bread for St. Paddy's day and Easter. All I have is mom's recipe, which is sooo dry. Advice?
Vital Wheat Gluten, Where Are You?
I received a breadmaker as a gift last year and have made various breads with varying success. The thing that is driving me nuts is that for all the rapid cycle recipes, you need vital wheat gluten, and I have had absolutely no luck finding it anywhere!! Where do you get this elusive ingredient?
Basic bread improvements?
I'm about to start my basic white bread recipe in my bread machine but want to add something (besides garlic or cheddar) to change up the flavor. Any suggestions?
baking challah
i've been baking challah for a few weeks after not having baked bread regularly for a couple of decades, and i have some questions. how do you get a chewy, pully texture, like the amy's bread challah? mine is very tender crumbed, which is ok, but i'm hoping to achieve the kind of bread that sort of bites back, and that you can pull apart in strands.
is all purpose better than bread flour to get that type of crumb? also, do people have any feelings about sugar versus honey? do you have a recipe you can share? and has anyone tried baking mimi sheraton's challah recipe from in my mother's kitchen? is an autolyse necessary?
hey, you bread bakers, come out and talk to me!
Artisan Bread in 5 Minutes a Day?
I'm a pretty comfortable cook, but yeast makes me nervous. I've started making my own pizza dough lately, and it's going ok. I have been dreaming about the no knead bread since I first read Bittman's column, and now, this 5 minutes a day book seems to be getting press all over the place. I'd love to hear comments on the book. Is it a worth while purchase? Should I just try the no-knead recipe first and see how I do? Or should I just give up and hope the bakery still has something semi-fresh when I get a craving?
What's your fastest yeast bread recipe?
Unfortunately, I frequently don't think to make up some yeast bread or rolls until I'm down to only a couple of hours before dinner. I know I used to have some good recipes for rolls and single-rise yeast breads, but I don't seem to be able to find them. Either I got rid of the cookbooks, or I'm just not exercising enough patience in reading through the ones I've got handy. I'm hoping somebody out there can provide something. BTW, I don't usually have any instant or rapid-rise yeast on hand, so I'm looking for something that will work with regular active yeast... thanks SEers!
Would you rather give up potatoes or bread?
This would be a sacrifice either way! Potatoes are definitely a key element in my ususal food consumption, but I could never give up eating bread! The thought of never having warm yeast rolls, banana bread or peanut butter spread on sunflower kernal bread is dreadful! So, if you had to choose...which would you give up---the bread or the potatoes?
Yeast help
After many failed attempts at bread baking, I decided to make focaccia for Christmas dinner, well being careless self I let my water cool down too much before adding the yeast, and didnt realize it until too late. I decided to continue with the recipe anyway.... does anyone have experience with problems like this and is there a way to fix it? a longer rise in a warm area perhaps?
No Knead bread call to arms.
I have lurked in the no knead bread sidelines and now I am going in coach.
Last night I started a no knead bread. Since it's cold outside and bread is good, who wants to join me and check this stuff out.
http://www.nytimes.com/2006/11/08/dining/081mrex.html
http://www.cooksillustrated.com/search.asp?searchtext=no+knead
Sullivan St. no knead bread
i just made my first loaf of the no knead bread that mark bittman wrote about in the times. it looks utterly amazing, smells like heaven, and i can't wait to cut into it! who here has tried it, and what did you think?
Beer Bread
I'm trying a new recipe tonight for beer bread. Needless to say, my hubby is super-excited. The recipe calls for one bottle of beer, but is completely unspecific as to what kind.
What beers have you used in the past to make good beer bread? I'm leaning towards Shiner Bock right now, to try and make a more savory, darker bread. Thoughts?
How do I revive a tired sourdough starter?
last january i thought i'd try to make my own sourdough starter and nurtured a mother starter out of organic grapes. i fed it every week and was turning out 2 loaves of really nice bread every sunday for my weekday lunches. as the weather got better, my urge to bake bread diminished and i went 3 weeks without feeding it. i managed to bring it back with daily feedings, and keeping it at room temp instead of the fridge.
that lasted another month, but then life intruded and i was going on holiday and then moving house, and then unpacking and the starter has been woefully neglected. all in all it's probably been about 8 weeks since i last fed it.
is it too late? do you think i've killed it? what would be a good way to know? or should i just start all over again?
also -- is there a minimum quantity i need to keep alive? my recipe calls for 250g of starter for 2 loaves, but the total weight of the starter was more like 750g -- could i have just chucked all that out?
all your advice and comments are much appreciated.
What bread makes the best toast?
Toast is not just for breakfast---it can be the beginning for an appetizer, sandwich, entree or snax . I have even heard of toast being used for a dessert recipe! I tend to like breads containing nuts for toasting---cinnamon raisin walnut or sunflower kernal. What's your best toasted piece of bread? Stand alone or used in a recipe?
Bread...
What is your favorite type of bread to make at home?
Baguette?
Brioche?
Biscuits?
I use King Arthur White Whole Wheat Flour in all or most of my baked goods (gotta get the good stuff into 'em however you can). I make a batch of scones each week for my BF to take to work for his staff.
For yeast-risen breads, Nancy Silverton's brioche is a favorite (recipe is in Baking with Julia). Also love the copykat.com recipe for Cinnabon Cinnamon Buns.
Any other yeast-heads out there??
Sourdough Bread....
About to embark on a whole wheat sourdough bread baking adventure, any all who have gone before are welcome to share their wisdom. One thing I am curious about is if longer/more rises and/or longer kneading are good things...I've got time, some good starter, and I want a great loaf, so tell me the tricks of the trade.
Bread recipe question
I was wondering if anyone was familiar with a bakery/patisserie over in London called Apostrophe? They have an apricot & raisin sourdough loaf (dark in color) that I think might be organic/or maybe wheat free? I'm not sure. Anyone have a recipe for it or something similar?
Favorite Bread Recipes
Recently, if I don't make bread, we simply don't have any. I'm really not an experienced bread maker, but I'm willing to try! I'm looking for good, semi-easy loaves. I'm having a lot of fun experimenting with different combinations of rye, whole wheat, and white flours.
One of my favorite recipes is the no-knead recipe from the Times (Sullivan), and Nigella Lawson's Essential White Loaf recipe. Anything by Marion Cunningham is pretty great too!
What are your favorites? =) Post the recipe!
I am ready to try making homemade bread!
I am piggybacking on the question of the day. I see lots of people make their own bread. For some reason I have never even considered doing that. It seems too time consuming and hard to get the results you want. But considering that I am fairly confident in my dough "handling" when making pasta, can I take that confidence into bread making? Any tips for an easy start?
