Do any of you bake bread?

[katiemack Super Moderator Find all posts View Profile Close katiemack]

Thanks wacky, I will give this one a try!

[Hoc Super Moderator Find all posts View Profile Close Hoc]

I used to use my (Very old Panasonic) bread machine, and got so good at it, that I am now asked to bake bread at every holiday gathering I attend. Last year, I tried the dough hook on my Kitchen Aid mixer, and the bread turns out with much better texture. So, now I do that. You can use any bread machine recipe and it has the right proportions, so the bread turns out great.

[katiemack Super Moderator Find all posts View Profile Close katiemack]

I used to use my (Very old Panasonic) bread machine, and got so good at it, that I am now asked to bake bread at every holiday gathering I attend. Last year, I tried the dough hook on my Kitchen Aid mixer, and the bread turns out with much better texture. So, now I do that. You can use any bread machine recipe and it has the right proportions, so the bread turns out great.

Hoc, yes, that is the difference that I am noticing, using the Kitchenaid...and thanks for the advice about using recipe. I am looking forward to trying wacky's and any others!

[jericap Super Moderator Find all posts View Profile Close jericap]

I don't use a bread machine, and do it by hand so I can "feel" the bread. I have a great recipe for sourdough bread. I can send you some starter. I also have a recipe for some bread that has beer, meat and cheese in it...that one is scrumptous also.

If you want either recipe let me know and I will post it.

[grest Senior Member Find all posts View Profile Close grest]

Gosh, I haven't baked bread in years, but I used to, by hand. I loved watching the dough rise, and of course the smell couldn't be beat. And the taste, oh so yummy. One of my favorites was pita bread, and I was always fascinated by the fact that the pocket created itself. Hmm, maybe I'll have to try it again before long, though I've lost my recipes.

[ArtsieAng Super Moderator Find all posts View Profile Close ArtsieAng]

Kudos to all you bread makers.....I have done quite a lot of cooking in my life, but I must admit that I've never baked bread. I always find any recipe that deals with dough to be rather challenging.

I agree that it's hard to beat fresh baked bread, tho. Yummy!

[BoardGirl Senior Member Find all posts View Profile Close BoardGirl]

Ooh, I would like that!

Will try to dig it out tonight. Suddenly, I am also hungry for it!

[BoardGirl Senior Member Find all posts View Profile Close BoardGirl]

I don't use a bread machine, and do it by hand so I can "feel" the bread. I have a great recipe for sourdough bread. I can send you some starter. I also have a recipe for some bread that has beer, meat and cheese in it...that one is scrumptous also.

If you want either recipe let me know and I will post it.

beer, meat and cheese? Holy crap, please post that one! Sounds hearty!

[katiemack Super Moderator Find all posts View Profile Close katiemack]

I don't use a bread machine, and do it by hand so I can "feel" the bread. I have a great recipe for sourdough bread. I can send you some starter. I also have a recipe for some bread that has beer, meat and cheese in it...that one is scrumptous also.

If you want either recipe let me know and I will post it.

Yes, please post it whenever you get a chance...as for the sourdough starter, I am just beginning to research preferments and starters....and since I am still trying to just get basic breads to come out better, I will wait before I take you up on the offer of the starter.

I made a whole wheat bread yesterday that was quite moist, but still hasn't got the strength to hold up as a sandwich bread. I am still tinkering with ratios of ingredients, and now am researching getting a more precise scale to weigh the ingredients, as they say weighing yields better results.

I also made a ciabatta recipe that I have used several times....and saved a portion to make pizza for dinner last night. It was yummy.

Here is the link to the ciabatta recipe....Ciabatta using Kitchenaid

I made the semolina version which I find adds a delicate flavor and texture.

[longtimer Senior Member Find all posts View Profile Close longtimer]

Saw this thread today along with the one about the Biscotti recipes. Maybe it would be a good idea to start a thread devoted to favorite recipes? (Of course that also means I'm going to have to spend a lot more time at the gym to work off all the tasty treats I try out!)

[wackymother Senior Member Find all posts View Profile Close wackymother]

Yes, please post it whenever you get a chance...as for the sourdough starter, I am just beginning to research preferments and starters....and since I am still trying to just get basic breads to come out better, I will wait before I take you up on the offer of the starter.

I made a whole wheat bread yesterday that was quite moist, but still hasn't got the strength to hold up as a sandwich bread. I am still tinkering with ratios of ingredients, and now am researching getting a more precise scale to weigh the ingredients, as they say weighing yields better results.

I also made a ciabatta recipe that I have used several times....and saved a portion to make pizza for dinner last night. It was yummy.

Here is the link to the ciabatta recipe....Ciabatta using Kitchenaid

I made the semolina version which I find adds a delicate flavor and texture.

I'm going to try that ciabatta!

Have you ever looked at those King Arthur recipes? They include all sorts of things like dough relaxer and special gluten and I can't even remember right now. I've always wondered if those would give my bread more of a "commercial" texture. Which, to be honest, I would like. My bread usually gives new meaning to "hearty."

[jericap Super Moderator Find all posts View Profile Close jericap]

Here is the Beer bread recipe...easy to make and we can really make a meal out of it. Here is the link to it. I've made a few changes which is just a matter of taste.

Granville Island Beer Bread :

Ingredients
Night before:

* 1 1/4 cups bread flour
* 3/4 cup tepid water
* 1/4 teaspoon instant yeast

Day of:

* 1 - 12 oz bottle beer (room temperature)
* 1/4 cup olive oil
* 3 tablespoons dried onion flakes
* 4 teaspoon instant yeast
* 1/2 teaspoon ground pepper
* 1/4 cup sugar
* 4 - 41/2 cups bread flour
* 1 1/2 cups farmers sausage
* 2 - 3 cups grated Monterey Jack cheese

Method

The night before combine 1 1/4 of bread flour, 3/4 cup tepid water and 1/4 teaspoon instant yeast, cover with plastic wrap and set aside till next day.

The next morning pour the night before mixture into a large bowl.
Add in the
bottle of beer,
olive oil,
dried onion flakes,
1 cup of bread flour,
instant yeast,
salt, pepper and sugar, with a wooden spoon mix all these ingredients together till well blended.

Mix in another 1 1/2cups of flour. Mix with wooden spoon.
Sprinkle some more flour onto a flat surface.
Pour out the wet dough onto the floured surface, place a little more flour on top.
Start to knead the dough and continue to add a little flour till the dough becomes smooth (a little on the tacky side).
Knead the dough for about 8 minutes, then place into a lightly oiled bowl, turn the dough over so all the sides are lightly coated.
Cover with plastic and let rise for1 hour or till it has doubled in size. (this will depend on the weather...I've waited as long as 2 hours)

Sprinkle a little flour onto a flat surface and pour out the dough. Add the farmers sausage or any other cooked sausage you like. Add 1 cup of cheese and knead till all incorporated. Cover dough with plastic wrap and allow to rest for another 15 minutes.

Afterwards cut dough in half, shape into loaves and place onto a cornmeal parchment lined cookie sheet. Cover with plastic wrap and allow to rest for 1 hour. Using a sharp knife score the dough about a inch deep. Sprinkle the rest of the grated cheese on top of the loaves. Bake in a preheated 350F oven for 30-35 minutes or till a thermometer places into middle of loaf reads 180F-190F. Remove from oven and allow to cool on a wire rack.



I usually use pepper jack cheese as it gives it a little kick. For the meat I've used prosciutto...nice flavor.

Genoa salami...good flavor

Pepperoni...too spicy with the pepper jack.

I've also used cheddar, jack and mozz. I like the pepper jack the most. I also use more cheese and meat than what is called for. I cut the cheese in small cubes, about 1/3 inch cubed, same with the meat.
But I shred the cheese for the topping...This is an awesome bread! Great to serve company..

I always knead my bread until it's smooth, but not stiff, although this bread does well no matter what. I don't think it can be messed up...I forgot the oil last time and it still came out fine.

Make sure you use parchment or heavily cover the sheet pan with cornmeal.

[katiemack Super Moderator Find all posts View Profile Close katiemack]

Thanks, jericap...this looks like a great bread....will let you know when I give it a try! Is the "night before" what they call a preferment?

[jericap Super Moderator Find all posts View Profile Close jericap]

I had to look that up to be sure ...I refer to it as sponge...here's what I found

Sponge: Also known as a "preferment," a sponge is a portion of the ingredients that is mixed ahead of time, typically overnight. Using a sponge extends the fermentation process longer and generally releases more complex flavors in your loaf. It can also be used to soften dry ingredients (such as whole grains) and release sugars from the grains.

So yes to your question....I learn something new everyday!

Good Luck,let me know how it works

[katiemack Super Moderator Find all posts View Profile Close katiemack]

wacky, I plan to try your bread recipe tomorrow...I'll let you know how it goes. No, I have not tried all those KA things like relaxer, but you might have a point about it helping....I might do it when I find that I can do a consistent loaf....still dabbling.