Bread!
It's one of our favorite things. Probably P's favorite thing to eat. So, let's talk about bread in this thread!
I think I found my favorite bread recipe. I'm ok at making different kinds of bread, but I've never been able to make a sandwich/loaf type bread that is light, rose properly in oven, and had perfect flavor. Well, this recipe: http://www.artisanbreadinfive.com/?p=195 is possibly it. It says it can keep in the fridge for up to 2 weeks, so I did the recipe, came out with two bowls worth of dough, let them rise, and put in fridge. I baked the first loaf that same day at 350 for about 35 minutes (I didn't see in the comments where it says to bake at 450 for 30 until thhf told me). The loaf looked perfect on the outside, seemed done, but it was not done at all inside. I rebaked it, and toasted it like twice..so it was edible, but not done at all. Here's that loaf:
So, I left the other dough in the fridge. I went to bake it today, and realized I should have more properly covered it! The edges were dried, the top was flat, and I guess the bottom had partially baked when it was rising on the preheating oven the first time. BUT I put it in the loaf pan, and baked it at 450 for about 35. It came out really flat, but looking ok. I got for a run, come back, and P tells me it's the best bread he's ever had!
I'm thinking if I can combine these two breads, it will be perfect. Hopefully next time!
Thanks for condescending to answer my dumb yeast question you all! ::)
I finally made the burger buns. I have a ways to go before they look anything like other people's do in the pictures, but they are superb and I'm pretty proud of myself.
Sometime I want to make a good focaccia bread. I used to eat some with cheese on it way back when. It'd be cool to make some similar without using a store-bought cheez.
mmmmmmmm, focaccia....maybe I'll try that soon.
Or maybe I haven't had breakfast yet and everything sounds yummy and I'll never get round to it.
Focaccia is actually pretty easy. I think when I've made it before I just used a regular white bread recipe with some herbs mixed in, coated it in olive oil, spread it on a pizza pan, and used the end of a wooden spoon to make indentations all over it. I don't think it needed long to rise (I probably used the bread machine yeast). That's something I'll have to try with these "bread in 5" recipes.
So I'm trying the burger buns again. I added much more warm water to begin with as per other peoples suggestions in the reviews (and used less milk). I also used much warmer water than normal - as per algae's advice....definitely made the yeast work better before adding the other stuff.
I then let it rise for about 30 mins in a heated and cooled oven - as per SB's recommendation. They are now currently rising for the second time, in a heated and cooled oven, so we'll see how they turn out.
I am only going to be able to leave them for ~40 mins for this rise, because the soup I'm cooking will be ready then plus I am hungry!
I'll update you on how this turns out.
I have to say, if it doesn't work this time, I'll probably give up on this recipe.
shelloid - how did the buns go?
So, what kind of bread is everyone planning to make next?
Both of my dough buckets are empty (and dirty). I'm thinking that once I wash them, I might make some whole grain rye bread in one, and something white in the other. I like whole grain breads and try to do at least 50% whole grain most of the time, but white bread is just special somehow. I've tried some recipes with white whole wheat, and while they are lighter in color and flavor, they just aren't the same.
I don't feel like baking bread when it's hot!
I'm thinkg about making bagels this weekend. I just made pretzels last night and pizza dough for my family today
shelloid - how did the buns go?
So, what kind of bread is everyone planning to make next?
Both of my dough buckets are empty (and dirty). I'm thinking that once I wash them, I might make some whole grain rye bread in one, and something white in the other. I like whole grain breads and try to do at least 50% whole grain most of the time, but white bread is just special somehow. I've tried some recipes with white whole wheat, and while they are lighter in color and flavor, they just aren't the same.
well, kind of a flop AGAIN, but really my own fault!
As I said I left them to rise much longer for the first time = success
The rose a lot during the second rise = success
As they rose so much during the second rise they stuck completely to the cloth I had put over to cover them = FAIL
Because of this (I assume) they collapsed after removing the cloth (and the top of the rolls) and then didn't rise any more during cooking!
So bread fail again.
I will attempt them again. I am concerned though because the bottoms were really really cooked when the rest of the roll was only just done. Hmmm, not sure about that one ??? I'm hoping if they are puffed up and not flat then I won't notice the overcooked bottom so much
AC - I hear you. It isn't normally hot enough to not feel like baking here, but tomorrow is supposed to reach 90 degrees F! Usually we'll get up to 90 a few days in July or August, but that's it. We will probably bake some bread today, though. I'd love to try this grilled flatbread sometime soon when we're cooking out: Directions for grilled flatbread - it looks pretty easy.
monkey7 - I've been interested in trying pretzels. Do you have a recipe? Any tips?
shelloid - sorry to hear about the bread fail. :( So disappointing! What kind of oven do you have? A full size, or one of those compact ones? In several of the apartments I used to have, those compact ovens didn't heat very evenly and would burn things on the bottom. I think the temperature might have been off too, but I'm not sure if I ever tested it. Using an insulated baking sheet (or, two cookie sheets nested to give a little insulation) helped. I'm not sure if that's what happened with your buns, but just a thought.
my oven is MASSIVE and I'm pretty sure hte temperature is higher than it says.
I decided not to attempt bread this weekend, because I am fed up with my bread fails. Oww and theo were raving about the vw rosemary bread recipe, so I may try that at some point.
VeganRunSki: It is a little time consuming making pretzels but is worth it.
11/4 c water
11/2 ts yeast
3 T brown sugar
3-31/2 C flour (some times more and sometimes lees)
water for boiling (A large sauce pan or deep pot works. As long as it is not too shallow.)
1/4 C baking soda (I usually just pour some in the water until I think it is enough.)
Place yeast, water, and sugar in a bowl and let stand until foamy. Add flour and knead until smooth (takes about 5 mins. in my stand mixer) adding more flour if needed. Place in a greased bowl in a warm spot to rise for about 1 hour. The last 15 mins. of rising time I preheat the oven and start boiling the water/baking soda.
Once the dough is done rising divide it into 8 pieces and roll into long ropes. It is easiest to roll them into short ropes then go back and roll them longer once they have rested for a minute or two. Form into pretzels and boil for 30-60 seconds on both sides. Watch them carefully because it will sometimes foam over causing a mess. The longer they boil the darker they get when baked. Place on parchment lined cookie sheets. I find they stick even to a well oiled cookie sheet and make a mess.
I like to brush "butter" on them after they are boiled and sprinkle with a little sea salt. Bake for 8-12 minutes and enjoy.
These are a big hit with my family. They are usually eaten the first day but sometimes there is one or two left over. Just put them in a baggie and enjoy the next day. :)
Wow, thanks for sharing the recipe and instructions, monkey7! I will have to try that out soon. My husband loves pretzels. We just have to get some appropriate salt, I think. All we have is regular table salt. I think I'll put some ground almonds on mine, though. I love sweet pretzels.
We tried the grilled flatbread today - it is great! I used the white boule master recipe. Handling the flatbreads prior to grilling was a bit tricky - I dusted them liberally with flour, but they still got a bit sticky by the time my husband was ready to put them on the grill. Some of them landed in sort of crumpled up funny shapes, but they were still delicious. :) I made some burger size ones and some larger. The burger size ones I was able to slit open to make a thin bun for a veggie burger. We will have to figure out a better way to get them onto the grill, though.
Wow, thanks for sharing the recipe and instructions, monkey7! I will have to try that out soon. My husband loves pretzels. We just have to get some appropriate salt, I think. All we have is regular table salt. I think I'll put some ground almonds on mine, though. I love sweet pretzels.
We tried the grilled flatbread today - it is great! I used the white boule master recipe. Handling the flatbreads prior to grilling was a bit tricky - I dusted them liberally with flour, but they still got a bit sticky by the time my husband was ready to put them on the grill. Some of them landed in sort of crumpled up funny shapes, but they were still delicious. :) I made some burger size ones and some larger. The burger size ones I was able to slit open to make a thin bun for a veggie burger. We will have to figure out a better way to get them onto the grill, though.
I forgot to mention that I bake them at 425* F. You can use regular salt as well. I just had sea salt on hand when I started making them and that is what I have used since. Almonds would be good on them too.
Somehow I feel like I should use kosher salt. I actually used to prefer my pretzels unsalted years ago when I lived in the dorms and soft pretzels were always close at hand from food service (if a little stale, sometimes). But my husband definitely likes the salt, and sometimes I get a craving for it as well.
I made some rolls last night - they really are quick. The only need to rest for 40 minutes and bake for about 20. I used the Whole Wheat Sandwich Bread Inspired by Chris Kimball from Artisan Bread in 5, replacing the honey with maple syrup and the butter with canola oil. They turned out great. Not too heavy, but a nice whole wheat flavor. The oil and maple syrup gave them a softer crust, which was perfect for using as buns for BBQ tofu.
http://imgur.com/Huyhi.jpg
White boule master recipe from Artisan bread in 5.
We finished up the last of both of the previous buckets making personal sized pizzas - I had this awesome chedda cheeze on mine, with tomato sauce and veggie pepperoni. Rising in the kitchen right now is a bucket of white master recipe and a bucket of whole wheat with flax and olive oil. :)
jealous.
For dinner tonight, I followed the basic instructions for Msemmen (Algerian flatbread) from the Healthy bread in 5 book, using the whole wheat dough with flax and olive oil. It's basically rolled out thin in a large circle, then cooked in a skillet, covered, for a couple minutes on each side. It was very quick and easy, and turned out great! I didn't do the fancy spices this time, but maybe next time.
I'm thinking about making bread again in my awful oven.....maybe I'll try it this weekend.
I'll report my failings here.
I just made some okara bread! OMG, it was soooo yummy. I can't believe how light it was, I could have sworn that the okara would have made it dence, but it was very very very good. Cross between cake and bread in texture, but tasted like yummy bread.
This thread has been quiet for a while, but I've still been baking up a storm. I just tried the anadama bread from healthy bread in 5 - it is made with cornmeal and molasses, in addition to a mixture of white and whole wheat flour. DH made some rolls from it, and it has an interesting flavor. Definitely some bitterness, which I guess is from the molasses, and the cornmeal gives it a grainier texture. I might try making a 2 lb loaf - I feel like it would be really nice toasted with some jam.
In other news, we just got a chest freezer, so I'll probably be freezing some bread dough. It should be fun to have several varieties of bread dough in the freezer, so we can mix things up. I guess it might be most convenient to freeze the dough already shaped into loaves, so it would be ready to bake once it is thawed. Do any of you freeze bread dough? Any tips?
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