Hello all!

My local Farmer's Market is about to start...where I am known as the Breadlady.....I am always looking for some new/different breads to offer.....Anyone else bake bread around here?

:flowers:

prolly not on the scale you do evidently. :) The BreadLady - sounds impressive.

But anyway I love to bake bread. What kinds do you sell?

I love to bake, too! I like to experiment with exotic grains.

Yes, do tell us what you bake, NordicChick!

Are you kidding me? When I was busy in my kitchen yesterday, throwing yoghurt in my milkbread dough because I had forgotten that I'd run out of milk, I was thinking that I should ask about other bread bakers on the boards. And here you are posting this. You must be psychic or something :suspect: :wink:
My bread turned out fine though :mrgreen:

I have a bread machine as well, but I hardly ever use it. I like doing it the oldfashioned way, and it works better too, at least for me.

I bake bread, and like Queenie, I do it the old fashioned way. My favorite is oatmeal molasses bread. I usually either bake that or challah (a sweet white-flour bread) when we run out of store bought bread. I used to bake all our bread, but this whole working thing cuts into my baking time :ponder:

yes, i do bake bread. usually in my breadmaker.

i made up an awesome receipe for a southwestern style bread and it turned out good. if you want breadmaker recipes, i can give them to you.

I used to make it by hand-8 to 16 loaves(using my conventional oven and the wood cookstove I had at the time) at a time generally of whole wheat with no recipe, the dough covered my whole kitchen table while it was rising. I used whatever leftovers at hand. Once I made a parmesan herb loaf from leftover parmesan(I used to buy it in bulk, and this was the tail end of the box) and basil from my garden. It was just astounding. I took it as a hostess gift to a company party and everyone asked for the recipe which I didn't have.

Then I got carpal tunnel problems and could not knead by hand anymore and switched to a bread machine which worked for a while then conked out. A couple of years ago, I got a kitchenAid mixer thinking that I could make yeast breads with it, but I haven't made the transition real well, but I still like having the more powerful mixer in my kitchen.

Its a goal on my list, to get back to making my own bread and to learn how to use that mixer for making bread dough.

prolly not on the scale you do evidently. :) The BreadLady - sounds impressive.

But anyway I love to bake bread. What kinds do you sell?
LOL! I do not know how impressive my title is....The Farmer's MArket is in a VERY little town (kinda a big fish in a small pond sort of thing!!)

I sell: white bread (the not good for you, but everyone still wants it stuff)
mulitgrain honey bread (made that recipe up myself...uses a wonderful 8 grain hot cereal that I found at my GoodFoodStore)
Oatmeal Molasses bread
Lots of different cookies...best seller is an oatmeal mollasses cookie with powdered sugar frosting.....

Hmmm.....I'm getting hungry
Did I mention I am also a Carbaholic???? :silly:

I have a bread machine as well, but I hardly ever use it. I like doing it the oldfashioned way, and it works better too, at least for me.

Old Fashioned way for me too....gotta feel that dough...and I can get way more loaves in less time!!!

I bake bread, and like Queenie, I do it the old fashioned way. My favorite is oatmeal molasses bread. I usually either bake that or challah (a sweet white-flour bread) when we run out of store bought bread. I used to bake all our bread, but this whole working thing cuts into my baking time :ponder:

Sorry for going quote happy...just excited to see all of these bread bakers!!! YIPEE!!
SO Lexy Oatmeal Molasses for you too!!! I call mine "Man Bread" 'cuz the guys just go crazy over this one (women tend to like them all). Maybe we should make an oatmeal molasses bread perfume! :grin:

Tell me more about your Challah...would you share recipes with me???

yes, i do bake bread. usually in my breadmaker.

i made up an awesome receipe for a southwestern style bread and it turned out good. if you want breadmaker recipes, i can give them to you.

I would love to get your recipe, I do not own a bread machine, but I have adapted other reciped with great results! Please share!! AND thank you in advance!

I used to make it by hand-8 to 16 loaves(using my conventional oven and the wood cookstove I had at the time) at a time generally of whole wheat with no recipe, the dough covered my whole kitchen table while it was rising. I used whatever leftovers at hand. Once I made a parmesan herb loaf from leftover parmesan(I used to buy it in bulk, and this was the tail end of the box) and basil from my garden. It was just astounding. I took it as a hostess gift to a company party and everyone asked for the recipe which I didn't have.

Then I got carpal tunnel problems and could not knead by hand anymore and switched to a bread machine which worked for a while then conked out. A couple of years ago, I got a kitchenAid mixer thinking that I could make yeast breads with it, but I haven't made the transition real well, but I still like having the more powerful mixer in my kitchen.

Its a goal on my list, to get back to making my own bread and to learn how to use that mixer for making bread dough.

The parmesan basil sounds great...hmmm I may have to work on that!

KNeading bread with carpal tunnel problems: Have you tried keeping your wrist straight and doing more of a punching motion? Not sure if that would work...maybe try it with a small recipe (not 6 to 8 loaves...that is a lot of work!). Hate to see a great breadmaker give it up!!!!


AND..thanks everyone for the replies....if anyone wants my grandmother's white bread recipe, the honey wheat or the oatmeal molasses one I have ....just let me know!

Happy baking! :waving:

....if anyone wants my grandmother's white bread recipe, the honey wheat or the oatmeal molasses one I have ....just let me know!

Happy baking! :waving:

I do! *waves hand wildly in the air* I want some recipes!

Well, you brought me out of lurk-dom on this one, NordicChick!

I love to make bread. I don't sell it, but I give away lots to friends, especially some busy homeschooling moms
.
My old stand-by is whole wheat-oatmeal molasses. My sister-in-law gave me her old wheat grinder several years ago, so I grind my own wheat for that. I also use the whole wheat in rolls, muffins and pancakes.

A couple years ago, I came across a recipe for King's Hawaiian Bread, which is a yummy sweet all white bread. I usually make a loaf for us and one to give away.

Another bad-for-you all white bread that I make is called Rockbridge Bread. It really is one of the softest breads you ever ate though.

I also love to make rolls and cinnamon rolls.

I have been using unbleached flour lately, because I heard that it was healthier. What are your thoughts about unbleached flour?

I would like to try your grandmother's recipe. I have a weakness for old recipes. (assuming that it is old :wink: )
I also am willing to share my recipes if any one is interested.

The Maggie from Canada

would you share recipes with me???

I will post the Challah recipe tomorrow. It's a great bread, although it is all white sweet bread. My daughter goes to a Jewish preschool, so I usually make this every other month. I make a triple batch- one for school, one to eat hot from the oven and one to freeze. My favorite thing about this recipe is that it takes 15 mintues to make the dough and then I can stick it in the fridge for up to 3 days (or the freezer). Then when I'm ready to bake it, I just pull it out for two hours, stick it in the pan and it's ready. If I have frozen it, I put it in the fridge the morning before I want to bake it.

Maybe we should make an oatmeal molasses bread perfume!

Mmmm... I would wear that, but then I'd have to bake every other day. I used to wear vanilla perfume, but I found I was making sugar cookies every week :pinkgrin:

I would love recipes. My family loves you guys because they get such good food from your recipes. I think I've made Lisajaney's pancakes at least once a week since she posted them. My son loves them because he gets to eat as many as he wants (do all five year olds have a hollow leg?)

ETA: Oh yeah, Maggie: I use unbleached flour too. I like it because I figure I'm saving the enviornment from some wasted bleach (don't bleach the laundry either). I have heard it's healthier too, but I always assumed that was because we're avoiding whatever chemical reisdue is left from the bleaching process.

Oh yeah (again). I also make a great french bread. The recipe makes 4 loaves. I haven't made that since I started working because it's extremely labor intensive, but it's my very favorite bread. I used to make french bread and fresh pinto beans (it was the 7 hour dinner) and we would use the bread to scoop up the bean juice. That is the ultimate meal for me.

One of my other favorite breads that I don't make any more is country rosemary loaf. It's a round bread that is especially good if you have fresh rosemary in abundance like I do (that and the mint are taking over the yard!).

ETA (again LOL): And apple bread! That is my husband's favorite. It's a sweet egg bread, but then you put grated apples in the dough and roll it up around some chopped apples, brown sugar and cinnamon. Last year I made 15 of them, and gave those as Christmas gifts. They freeze well, but only after they've been baked.

1st: Where is LJ's pancake recipe? Gotta go find that one! Can't be too many posts under a search for pancake!!! LOL

2nd: Unbleached flour: Echo what Lexy said. I can't give any references or anything, but I just figure it has to be better for you!!!

3rd: Lexy: take tomorrow off from work and fill up this thread with recipes! LOL!!! ALL of the breads you mentioned sound WONDERFUL!!! I especially like the idea of being able to stick the dough in the fridge for later use!!!

4th: Maggie: I am so glad to see you out of lurkdom (been there for a while myself)...you also need to spend time getting those recipes together...sound wonderful

5th: I don't think I should call myself the breadlady anymore...never ground my own flours!!!


OKY DOKEY...let's get the recipes going:

Honey Whole Wheat the Kids will Eat:

2 tsp salt 1 package of yeast (I tend to buy mine in bulk...use 2 heaping teaspoons)
1/3 cup of honey 2 Tablespoons of oil (I use canola)
2cups hot water 1 cup 8 grain hot cereal (From my local co-op..wheat, corn, sesame seeds, millet, flax, oatmeal, rye, sunflower seeds) This one is from Whole Grain Milling Co.
3 cups of whole wheat flour
Approx. 2 cups of unbleached flour.

Mix salt, honey and oil in a large bowl. Add hot water. Soften yeast in 1/4 cup of warm water with 1 tsp. honey. While yeast is softening, add the cup of 8 grain cereal to honey/oil/water mixture. Stir. Add whole wheat flour and the softened yeast. Mix well. Turn out onto floured surface (this is where the unbleached flour comes in). Knead x 5 minutes or so...adding more unbleached flour as needed. Put dough in oiled bowl, turn to coat. Cover. Let raise until doubled. Shape into loaves (I usually get 2 loaves and 4 to 6 buns). Let raise again (approx 1 hour). Bake at 350 x 30 to 35 minutes.

I always double this and get 6 nice loaves of bread....

Um..that last recipe won me Grand Champion Ribbon over all the baking at the county fair....just call me Laura Ingalls! BUT I MUST tell you that my county here in Minnesota JUST got our very first STOPLIGHT...so...again pretty small!!!

ASIDE: WHen they put that stoplight in they even had a ceremony!!! LOLOLOLLL

Grandma's White Bread:

Very basic recipe...it is huge...warning!

1 Tablespoon salt
3 Tablespoons sugar
5 tablespoons oil
6 cups hottest tap water

Mix the above in a large bowl. Soften 3 packages of yeast (6 heaping teaspoons) in approx 1 cup warm water and a tsp of sugar. While that is softening, start stirring in some unbleached flour..approx 3 to 4 cups. Add softened yeast. Continue to add flour until dough can be turned out onto floured surface. Knead for approx 10 minutes or so. Divide in half and put in oiled large bowls, turn to coat. Cover and let raise until doubled. Shape into loaves (I ususally get 6 loaves and approx 16 buns or so). Let raise again (about an hour). Bake at 350 for 30 to 35 minutes. My oven will hold the 6 loaves...the buns have to wait..so I try to put them in a cooler part of my house so they don't get too huge.

This is the recipe I started to learn how to make bread with. Sometimes grandma (who turns 83 today..) will substitute a cup of warmed milk for one of the cups of water at the start..she says she gets a softer bread. I have added some dry milk with the same results..didn't measure exactly how much I put in....sorry!

I will post the Challah recipe tomorrow. It's a great bread, although it is all white sweet bread. My daughter goes to a Jewish preschool, so I usually make this every other month. I make a triple batch- one for school, one to eat hot from the oven and one to freeze. My favorite thing about this recipe is that it takes 15 mintues to make the dough and then I can stick it in the fridge for up to 3 days (or the freezer). Then when I'm ready to bake it, I just pull it out for two hours, stick it in the pan and it's ready. If I have frozen it, I put it in the fridge the morning before I want to bake it.

Lexy, That sounds like my kind of recipe.
You'll post that here, right? I don't want to miss it! :) :) :)

the Maggie in Canada

You'll post that here, right? I don't want to miss it!

I have the word "Challah" written on my hand so I don't forget.

Now, the best thing about this recipe is that you have to make the growly noise in the back of your throat when you say it. It's pronounced Hhhalah (with the first "h" sounding like you're.. well... hawking a loogie is what we used to say... um... clearing your throat?). My husband always says it like he has a big ball of phlem just at the back of his tongue. OK, that's gross, but it's pretty funny to say.

Oh, NordicChick!
Don't you just love grandmas? You made me homesick for mine. Grandma died last summer at the age of 96. Give yours a hug for me, will you?

My grandma used to make big batches of bread, too. She would pinch off pieces of dough and roll them in to 'fingers' and lay them side by side in her bread pans. After they were baked you could just pull off a section and not have to worry about slicing it. It was so yummy warm with butter.

When I was trying to learn how to do bread like her, I asked her how did she know how much dough to pinch off. She would say, " If I've made a thousand rolls, I've made a thousand different sizes". she made a lot of bread in her day.

the Maggie in Canada

Easy Challah

1 pkg (or 2 tsp.) yeast
1 C warm water
1/4 C sugar
1 tsp salt
2 Tbsp maragarine
1 egg, lightly beaten
3 1/2 C flour

In a mixing bowl dissolve the yeast in the warm water.

Stir in the sugar, salt margarine egg and 2 C flour.

Work in remaining flour.

Knead for 5 minutes. (add more flour as needed to keep it from becoming too stickly while you knead)

Lightly oil large bowl and place dough in it.

Cover tightly with foil. Refrigerate overnight (or up to 5 days).

Remove from fridge. Let rise for 2 hours at room temperature.

Divide into 2 loaves or 1 large loaf. Brush with beaten egg yolk if desired and sprinkle with sesame seeds or poppy seeds or sugar or whatever (I never do this).

Bake for 25-30 minutes at 375 on lightly oiled bake sheet (I don't oil the sheet either).

Like I said, this can be frozen for at least 4 months with no ill effects. Just stick it in the fridge for a day or so to thaw and then continue as above. You can also bake it right away. Instead of putting it in the fridge just let it rise for 2 hours and bake.

I have quadrupled this recipe in the same batch with no problem.

Yummy!

I make my Challah dough in the bread machine then braid it, last raise it, brush with egg glaze, sprinkle with poppy seeds and bake.

I have a bread machine recipe for chocolate bread. Its quite tasty.

I love bread except rye, pumpernickel and caraway.


Hmmm going to make some toast now.

I bake bread, too, but recently not very often.

One of my favorites is vetebröd ("wheat bread"), a Swedish bread - it can be baked as loaves or made into various buns & pastries. It's a sweet yeast bread, but not overly sweet. I love it!

I also love making breads with lots of grains mixed in. Plain bread is boring!
:gabigrin:

I bake bread, too, but recently not very often.

One of my favorites is vetebröd ("wheat bread"), a Swedish bread - it can be baked as loaves or made into various buns & pastries. It's a sweet yeast bread, but not overly sweet. I love it!

I also love making breads with lots of grains mixed in. Plain bread is boring!
:gabigrin:

YEH another baker!
Start coughing up some recipes!!! LOL

Say has anyone heard of nussbrot? German nut bread. I had a patient tell me that none of the breads over here (USA) are as ggod as Germany...where they are heavy and filling. SHe especially mentioned Nussbrot. I tried to make it once...attempting to translate a german recipe I found on the internet....with C+ grade on that loaf! It is a yeast bread..made with a nut flour (hazlenut??)...anyway...if anyone has any info/recipe...let me know!

Off to go copy down Challah recipe...and practice loogie's (my 8 yo son will LOVE this!!!LOL)
Again...happy baking all!

Thanks for the 'Challah' recipe, Lexy.
Also, thanks for the pronunciation of 'Challah'.
It's nice to know these things. How many times have I 'seen' a word and 'think' I'm pronouncing it right, only to be embarrassed later? :blushing:

My in-laws are coming for a three week visit, so that will be a good time to try your recipe. It will be nice to have something in the fridge ahead of time.

The Maggie in Canada

Hey Lexy,
Do you braid your Challah? I noticed that SpeedQueen does and many of the pictures I have seen of it..it is braided...So how do you form yours?
Thanks so much for the recipe!

Traditionally it is supposed to be braided, but I never have. At the preschool they let the 2 year olds do whatever they want with their dough. It's very painful for a real baker, because they knead that dough until it's like silly putty. When I make it for us, I just put it into a loaf pan. Braiding is pretty, but it's hard to make sandwiches out of a braided loaf.

:wail: :wail: :wail:
Oh phooey!
I just finished typing in the King's Hawiian Bread recipe, hit the wrong button, and lost it!!!!

Will try again :oops:

Maggie

ETA; fixed typos :blushing:

King's Hawiian Bread

3 eggs
1 cup pinapple juice
1 cup water
3/4 cup sugar
1/2 tsp. ginger
1 tsp. vanilla
2 pkg. yeast
1/2 cup melted butter or margerine
6 cups flour
1/2 cup flour

Beat eggs and add next 5 ingredients. Add 3 cups of flour and sprinkle in the yeast. Stir well. Gradually add remaining 3 cups flour. This will be hard to mix with a spoon, you may have to use your hands. (I use my old Oster mixer that has dough hooks) Leave batter in the bowl, cover and let rise in a warm place for 1 hour.
Remove form bowl and knead in the remaining 1/2 cup flour, knead about 10 times. Divide dough in to two parts and place in two well greased round cake pans. Cover and let rise in a warm place 1 hour.
Bake at 350*F for 25-30 minutes.

*This recipe doesn't call for any salt, but I think it could use a little.

Hope you enjoy,
Maggie

Thank you so much Maggie!!
Sorry about your posting troubles...I 've lost stuff before too....it pains me as I am such a poor typist (and it always seems to be the LONG posts that are lost!!)

That bread sounds YumYum YUMMY!!! Pineapple juice...ginger MMMMMM

Can't wait to try these out!

Oatmeal Bread
(We call this 'The Best Yet Oatmeal Bread", 'cause I had tried lots of oatmeal bread recipes before this)

3 cups water
1/2 cup margerine
2 tablespoons salt
2 cups oats

4 cups warm water
1 1/2 cups molasses

2 Tablespoons yeast
8 cups whole wheat flour
8 cups white flour

In a saucepan combine first 4 ingredients, bring to a boil. ( I put it in a microwavable bowl and zap it for 3 minutes on high)

In a large bowl combine the 4 cups of warm water, molasses and oat mixture. Pour the whole wheat flour over the mixture and sprinkle the yeast over the flour. Mix well. Stir in the white flour and start kneading when it gets too stiff to stir. Knead till it feels right. :bluesmile

Cover and let rise in a warm place for 1 hour. Punch down and divide into loaves. ( I get 4 large and 2 small) Place in greased pans, cover and let rise approx. 1 hour. Bake at 350*F for 30 minutes. Remove from pans and cool on a wire rack. I like to brush the tops with butter.

You can easily cut this recipe in half. In fact, the original recipe is half. I've doubled it to make enough for of my family and some to give away. I usually freeze the extra loaves, but it's never in the freezer longer than a week or so.

Maggie

Ooh, lots of good recipes popping up! Thanks everyone! :hollie:

Here's my recipe for vetebröd (wheat bread) from Sweden. Don't be fooled by the name, though, as it's white bread. It's vaguely sweet - but delicious!

VETEBRÖD:
(Make 4 loaves or 40 buns)
**5-7 oz. margarine or butter
**2 cups milk
**2 to 2 1/4 oz. live yeast (the kind that comes in blocks - usually sold in the dairy case at grocery stores)
**1/2 tsp salt
**3/4 c sugar
**1 tsp ground cardamom
**6 cups flour
**garnish: 1 beaten egg

Melt butter. Remove from heat and add milk. Crumble yeast into large mixing bowl; add salt, sugar, cardamom, and milk mixture. Stir in most of the flour and work dough until smooth and shiny. Cover & let rise 10 minutes in bowl.

Turn the dough onto pastry board (or counter top) and knead well. Divide in parts and shape into buns, loaves, etc. Let rise until double in size. Brush with egg and, if desired, pearl sugar. Bake the buns 5-10 minutes at 430-480 F (225-250 C); loaves at 400-430 F (200-225 C) for 15-20 minutes.

LOAVES: Divide dough in four parts. Roll out each in a rectangle about 20x35 cm (8X14 inches). Spread with filling if desired. Roll up from long side and place on baking sheet. If desired, score each load with a sharp knife at 1" intervals. Cover with cloth and let rise, then brush with egg and bake.

BUNS: Roll out dough as for plain loaves. Cut each roll in slices 1.5" thick. Place, cut side down, on baking sheet. Let rise, brush with egg, and bake.

FILLING: Whatever you want! What I've seen most often is melted butter with sugar, cinnamon, and walnuts. Or use almond paste or jam. Be creative! :ornggrin:

DBF:
So after initial kneading you only let it raise for 10 minutes before shaping? Cool...that would cut down on a lot of time!
I love Cardamom in bread I have a Norweigen version that is very similiar to yours...but takes a lot longer!!!!

My mom has a recipe for bread that uses beer instead of yeast, very easy to make and pretty good too. If I can find it I'll type it up.

DBF:
So after initial kneading you only let it raise for 10 minutes before shaping? Cool...that would cut down on a lot of time!
I love Cardamom in bread I have a Norweigen version that is very similiar to yours...but takes a lot longer!!!!

Well, not exactly, 'cause you have to let it double in size (after shaping it into loaves or buns). :wink:

I'm afraid I can't give a time estimate on the time it takes to double, because it really seems to depend on the temperature in my house. If it's cold, it'll take longer to double. If it's warm, it's quite fast.

The cardamom is optional in most recipes I've seen, but I always use it. Yum! :bluebiggr

Wow! How useful this board is! It will take me weeks to try out all these recipies! I haven't got any recipies on me at work, but I'll post my favourite savory bread recipie tonight when I get home. If anyone has a recipie for a white loaf that goes crusty on the outside (I hope that made sense) I'd love to hear from you!

However, I do have a suggestion for NordicChick and anyone else who can't fit all their bread in the oven at once... My grandmother always used to knock her bread back twice... i.e. she would let it double, knock it back, then let it rise again (usually not quite double this time) and knock it back, then shape it and leave to rise the final time. The extra step seems to make the texture more refined, so perhaps you could do this to your buns while your loaves are baking?

Thanks Ali!!!
Then I won't get holey buns! Heeheehee
(Holes from rising too much)
Lexy said she makes some wonderful french bread is that the crusty type of thing you are looking for??? We need to get after her to write this recipe down too!!

Maggie- I just made up a half recipe of your best ever oatmeal bread-did half kneading in mixer in the mixer and half by hand(my hands ache now-drat). Its a warm day, hopefully they will rise well and they will turn out to be beautiful. I'll keep you posted!

Lexy said she makes some wonderful french bread is that the crusty type of thing you are looking for??? We need to get after her to write this recipe down too!!

Hey! I heard that! :ornggrin:


I'll try to get it down tonight. You all made me so hungry for bread that I spent all day sunday making that very recipe. I discovered that if I use my Kitchenaid Mixer for the mixing (NOT the kneading) that it gets WAY crustier than it ever did when I just used a spoon. It's very good and I just had some for lunch (yummy)

Nice loaf. It has a very unusual, might I say even delicate texture. Full flavored. It rose very well and right on time. Rolled Oats are not very noticeable. The only thing I can fault it for is the slight greenish cast from my molasses(probably my brand that I am using this time). I bet this would be great substituting honey for the molasses, too. A+ very easy and tasty.

My mom has a recipe for bread that uses beer instead of yeast, very easy to make and pretty good too. If I can find it I'll type it up.

Sara,

I would love to get a copy of your recipe for bread made with beer! That sounds fun.

NordicChick, Maggie and DancingBareFoot - thanks for posting the recipes. Keep 'em coming, ladies!

Crusty Baguettes

2 C cool water (70-75 degrees)
2 Packages active dry yeast
6 to 6 ¾ C flour

In a large mixing bowl stir together the water and yeast. Let stand about 3 minutes, or until the mixture looks creamy. With a freestanding mixer (I recommend this), or by with a spoon, beat in 3 to 4 cups of the flour, a little at a time, mixing on low speed at first and then on medium speed (This will take about 10 minutes). Sprinkle 2 teaspoons salt over the dough during the last minute of mixing.

Using a spoon, stir in as much of the remaining flour as you can. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape dough into a ball. Place in a large greased bowl. Turn once. Cover with plastic wrap (I prefer a towel); let rise in a warm place until double (1 ½ to 2 hours).

Punch dough down; knead gently in bowl just a few strokes. Cover; let rise again until nearly double (45 to 60 minutes). Punch dough down again. Turn out onto a lightly floured surface. Divide into 4 equal portions. Cover and let rest for 10 minutes. Meanwhile, sprinkle two large baking sheets liberally with cornmeal. Set aside.

To shape loaves, work with 1 portion at a time, leaving the others covered. Flatten 1 portion with heel of your hand to about 8X4-inch rectangle, pressing out the air bubbles as you go. Bring up the long edges; pinch to close seam. Pat flat again, repeat pinching and stretching to make a 17-inch-long loaf that is about 2 inches in diameter. Place each loaf, seam side down, on the baking sheet. Cover with the towel. Let rise in a warm place until nearly double (45 to 60 minutes).

Preheat the oven to 450 degrees. Cut 4 or 5 diagonal slashes in each loaf. If desired, combine 1 egg white with 2 Tbsp. water. Brush on loaves. Dust with additional flour and/or sprinkle with sesame seed or wheat germ.

Bake in 450 oven for 20 to 25 minutes or until golden and sounds hollow when you tap. Serve within 12 hours (although this is not really true. It’s BEST within 12 hours, but we eat ours for as long as it lasts. :D ).

I'll definitely try that! Thanks so much for posting it, Lexy!

Nice loaf. It has a very unusual, might I say even delicate texture. Full flavored. It rose very well and right on time. Rolled Oats are not very noticeable. The only thing I can fault it for is the slight greenish cast from my molasses(probably my brand that I am using this time). I bet this would be great substituting honey for the molasses, too. A+ very easy and tasty.

Thanks, Terri

I'm glad you liked it. It's funny about the molasses possibly making a greenish cast to it. I have found the Canadian molasses to be very different than that in the States. In fact, when we go back for visits, I usually take several gallons for my family and friends. From what I understand Canadian molasses is just a little bit lighter than blackstrap.

We love molasses on pancakes, cornbread, in cookies , muffins and gingerbread.

Maggie

Here's the last of my three favorite bread recipes:

Rockbridge Bread
(Named for the location this recipe came from)

1)
2 Tablespoons plus 1/2 tsp. yeast
1Tablespoon sugar
3/4 cup warm water

2)
1/2 cup shortening 3/4 cup sugar
1 1/2 teaspoon salt
1 1/2 cups HOT water

3)
3/4 cup cold water
3 eggs

10-11 cups flour

1) Activate yeast in the first set of ingredients.
2) In a large bowl mix together second set of ingredients until shortening is melted and sugar is dissolved.
3) In a small bowl mix eggs and cold water and add to large bowl.
4) Add activated yeast, then add 10-11 cups of flour as needed. Knead until smooth and elastic. Cover and let rise in a warm place until doubled in bulk, approx. 1 hour. Punch down and sivide in to 5 one pound loaves. Place on greased cookie sheets. Cover and let rise 45 minutes or so. Bake at 350*F for 20 minutes.

A yummy white bread! (We need a smilie lickin' his chops!)

Here's a few helpful hints I've picked up from my friends over the years:
1) When the dough is rising, cover the bowl and put it in a clean dark garbage bag. It holds in it's own heat and cuts any drafts.
2) Any recipe can be made using instant active yeast, just add the water to the liquid of the recipe and sprinkle the instant active yeast in with the flour. (My SIL thinks instant active yeast makes her rolls tougher, but I can't tell the difference, myself)
3) I use one of those large stainless steel bowls, and knead my dough right in the bowl. I don't get quite as much flour on myself that way. :lol:

Oh, and Lexy , was it you that had an apple bread recipe? I sure would like to try that one, too.

Thanks for all the other good recipes. I'm looking forward to trying them soon.

Maggie

Thanks, Terri

I'm glad you liked it. It's funny about the molasses possibly making a greenish cast to it. I have found the Canadian molasses to be very different than that in the States. In fact, when we go back for visits, I usually take several gallons for my family and friends. From what I understand Canadian molasses is just a little bit lighter than blackstrap.

We love molasses on pancakes, cornbread, in cookies , muffins and gingerbread.

Maggie
I have noticed a big difference in Molasses too. My husband is from TN and when we go back there, we always visit a local Mennonite community that makes their own....sourgum molasses....much lighter than anything I can get here in Minnesota!

LEXY!!!
I have some Challah in the refrigerator!!!! :hollie: :hollie:

So not to ask a dumb question (remember I AM Norweigan LOL), but after you shape your loaves, how long do you let it rise? About an hour? Until the the loaf pan is filled up and it "looks right" (that is what I ussually do)

THANK YOU so much for the french/baquette recipe....that sound wonderful! I may just have to take a few days of vacation myself and bake all of these wonderful recipes!

Here is another one from my grandma that you may like:

Colonial Yeast Bread:

1/2 cup cornmeal
1/2 cup brown sugar
1 T. salt
1/2 cup oil
2 cups boiling water.
Combine the above.
Soften 2 packages of yeast (4 tsp) in a 1/2 cup of warm water.
Add 3/4 cup whole wheat flour, 3/4 cup oatmeal and 1/2 rye flour to cornmeal/boiling water mixture, add softened yeast. Stir in enough white flour to handle dough then turn out onto floured surface and knead. (total white flour approx 4 to 5 cups).

She lets it raise twice and then forms into loaves for final raising. I have let it raise only once and then formed into loaves and it turned out well too (I am always short on time it seems) Bake at 350 for 30 to 35 minutes (maybe a little more, until bottoms sounds hollow when tapped).
Grandma never wrote the times on her recipes for bread...bake at 350 until browned....

Very yummy...it's kind of LJ's pancakes turned into bread! LOL!

I shape the loaves and let them rise for 2 hours (if I have that much time), or until they look right.

Sara,

I would love to get a copy of your <A TITLE="Click for more information about recipe" STYLE="text-decoration: none; border-bottom: medium solid green;" HREF="http://search.targetwords.com/u.search?x=5977|1||||recipe|AA1VDw">recipe</A> for bread made with beer! That sounds fun.

NordicChick, Maggie and DancingBareFoot - thanks for posting the recipes. Keep 'em coming, ladies!


Here it is:

Beer Bread

*Set oven to 350 degrees

Ingredients:
3 cups flour (self rising only)
1 cup sugar
14oz beer (not lite)

Mix ingredients well and place in bundt pan sprayed with nonstick spray and cook 35 minutes

-The recipe says that you can also as 3 tablespoons cinnamon, which is my favorite, and if I remember right my mom also made one with cheese.

Challah rocks!!
I see why you quadruple the batch!!!
I made a single batch, formed one into a regular loaf and braided the other...I was going to take a picture of them to show Lexy, but they were eaten before I could get the camera out!!! LOL!
I won't bother with a single batch ever again!!! My aunt got in on the braided one (she is an awesome baker too and Loved the crunchy crust and tender inside.......)

Thanks again Lexy!!!
:cloud9:

Thanks for posting all the yummy-sounding recipes! I'll have to try them out! :pinkgrin:

Challah rocks!!

I'm so glad you liked it! That is our everyday (OK, every other week or so) bread, because it's so easy and SOOO good. I'm going to make a loaf for my Mom for Mother's Day, and I'm going to braid it for the first time ever. You guys have inspired me!

BTW NordicChick, did you guys do the "loogie hawking" thing a lot while you were making it? Makes the whole thing that much better :pinkgrin:

BTW NordicChick, did you guys do the "loogie hawking" thing a lot while you were making it? Makes the whole thing that much better :pinkgrin:

OH YES!!! That is what the kids like best...and I have to admit even my aunt got into it! LOL!!!
I WILL be making this a lot I can tell! I know my dad will love it! (mom passed away 4 years agoand made homemade bread for him all the time, so I try to get it to him as often as I can!)

Lex, I tried your baguette recipe today(had Mom over for lunch). The family liked it and I got compliments all around, but I think I got too much flour in it. It seemed kind of dense-is it supposed to be? I want to try again in a couple days so let me know-perhaps I should use a little less flour. Its a nice simple recipe.

No Terri, when I make it, it's just like what you'd find at the store (only better). Not dense at all. When you measure the flour, do you just scoop the flour into the cup right from the bag, or do you use a spatula to put the flour in? One day I was reading the instructions on the bag of flour (Who knew?) and they said the spatula method is better because it lets the flour stay "poofy" rather than getting all packed together. I've never had dense bread since I started doing that.

Of course, if you already use a spatula, then I don't know what to tell you. :silly:

BTW- I braided my Challah and it's rising right now. It's so beautiful braided (and yes, I'm late for Mother's Day, but my Mom is coming tomorrow morning, so I'll give it to her then).

Oh, and Lexy , was it you that had an apple bread recipe? I sure would like to try that one, too.

I just saw this. I'll post that recipe tomorrow night.

No I didn't know about the spatula method, of late on the few run throughs I have had with flour I've been able to pour the flour. And I've used a bigger measuring cup. This time the bag was too full and too big and I used the 1 cup dry measure cup. Back in the day, when I was making all of my bread by hand, I didn't use a recipe so formal measuring wasn't an issue because I did it all by sight and touch. I'll try the spatula method next time.

Ok Maggie (and everyone else) here is:

Apple Bread

5 1/2 to 6 C. flour
1 Pkg. active dry yeast
1 C. milk
3 Tbsp. sugar
3 Tbsp. butter (or margarine)
3/4 tsp. salt
2 eggs
1 C. shredded apple
1 1/2 C. finely chopped peeled apple
1/2 C. finely chopped walnuts or pecans (Or not. Or you can add raisins. Or raisins and nuts. I have tried all four ways and they're all good)
1/2 C. packed brown sugar
2 tsp. ground cinnamon
2 Tbsp. butter, softened (or margarine)
1 slightly beaten egg white
1 Tbsp. water
Coarse sugar (Or not. I've never used this)

In a large mixing bowl combine 2 cups of the flour and the yeast. Set aside. In a saucepan heat and stir milk, granulated sugar, the 3 tablespoons butter and the salt until warm (120 to 130 degrees) and butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the side of the bowl constantly. Beat on high speed 3 minutes. Stir in shredded apple. Using a wooden spoon, stir in as much remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double (about 1 hour). Punch dough down.

Turn dough out onto a lightly floured surface. Divide in half. Cover; let rest 10 minutes. Lightly grease two 8X4X2 or 9X5X3 inch loaf pans.

Meanwhile, for filling, in a medium bowl combine chopped apples, nuts, raisins, brown sugar and cinnamon. Set aside

Roll half of the dough into a 14X9 inch rectangle. Spread with 1 tablespoon of the softened butter. Sprinkle with half of the filling. Beginning at both short ends, roll each end up, jelly-roll style, to center. Place loaf, rolled side up, in a prepared loaf pan. For second loaf, repeat with remaining dough, remaining butter and remaining filling.

Cover; let rise until almost double in size (about 30 minutes). Stir together egg white and water. Brush egg white mixture over tops of loaves; sprinkle with coarse sugar (or don't do any of that egg and sugar stuff- looks different, but just as nice in my opinion). Bake in a 375 degree oven for 30 to 40 minutes, or until bread sounds hollow when you tap tops. Immediately remove from pans. Cool on a wire rack.

This is my husband's absolute favorite. He has been known to run out and buy apples at 7:00 at night so I can make this for him.

Lexy, that sounds awesome! I might have to make that one this weekend!

Sounds awesome - that's the next one I'll be baking!

Ooh, I do have a question though. Last week I made a garlic bread. I made a spread with olive oil, herbs and (lotsa :mrgreen: ) garlic and made a loaf by spreading the mixture over the rolled out dough and rolling it up. Turned out great, but slicing it was a pain, because the slices would fall apart where the herbs were. If you can picture that. Pretty logical, because the dough didn't stick together because of the oil.
Anything to do about this?

Lexy! That apple bread sounds "too marvelous" I need to go buy apples and pineapple juice...'cuz I wanna try that King Hawiian bread too!

Queenie: I would try mixing the herbs/garlic into the dough as a possible suggestion. I do that with my herb de provance (sp?) foccacia...and them some more herbs on top....

Queenie- Did you roll from both short ends like in the apple bread recipe? If you do that and then allow it to rise for another hour you shouldn't have a problem. There's enough dough touching to give it a chance to stick together.

Now I want to try that too. I never thought of built-in garlic bread.

Hey all you bakers! Had my first Farmer's Market of the season...18 loaves of bread, 4 dozen buns and 14 dozen cookies!!! IT ALL sold!
I went with my boring stuff from last year this first one, 'cuz I am always a little worried at first that things won't sell and I will be stuck with 12 loaves of bread!!!

ANYWAY...I had 2 people as if I made Apple Bread OR Hawiian Bread!!! LOL!!!
I will have to make those this week for the family and see how they turn out!!!

Anyone else been doing any experimenting lately????

Yay Nordic!!! That is so great!

This week is our Challah week, so I decided to quadruple the recipe. I froze two, baked one and have one in the fridge and they came out perfectly. This time I bought bulk yeast from Whole Foods (SO much cheaper! Who knew?) and that yeast works much much better than the stuff in the little packages.

Stopping in for a quick post....in-laws have been here for the past two weeks and will be here for another week......

Made the Challah on Monday. It turned out perfectly. Everyone loved it. MIL says she likes it better than the Hawiian Bread. FIl's favorite is still my oatmeal-molasses bread.

Going to try the apple bread next.

NordickChick..I'm glad to hear you sold out on your first day of the season. I wish I could find a place that would buy my bread. There is a farmer's market here, but our Saturdays are filled with other 'goings on'.

Maggie

I can't believe it took me so long to find all these wonderful recipes and great bread talk!!

I haven't baked much recently, but in the past I have made bread for myself exclusively. My DH won't eat it. Says it tastes of yeast. (Yeah...ok...whatever!) But these recipes make me want to get out my apron and my giant bowl and start baking again!! This kitchen I have now has hardly any sensible worktop space and that doesn't help much. I'm interested in the mixer thoughts too, as I sometimes find mixing by hand very hard work (especially if working a double batch)

I mainly use a boring white bread mix and add whatever takes my fancy. Cheese, or cheese and herb, onion bread is delicious.....all those are good with soups and savoury dishes. If I want to make value added bread (bread with extra vitamins and good stuff) then I make it up with powdered milk and add stuff like nuts. I used to make bread for the Mission soup kitchen at one time, and those guys didn't get much food anyway, and nothing much on a Sunday at all. So I used to add lots of extras to help keep them fed up.

Now I want to play with gluten free breads after a friends gluten allergy has recurred. Those fruity breads sound wonderful................... I too have been making Challah for ages, as a Jewish friend said "oh, you'd never be able to do that"..............you never say that to me...it's like an incitement to riot!!

Those of you making baguettes, what are you cooking them on ? I thought you truly needed a boulanger (that tray with holes in) for those. I have not been able to find one over here at a price I can afford. Tell me!!

:rockerdud :flower:

Bees I make my baguettes on a regular cookie sheet and they turn out fine. I didn't make them forever because I thought I needed at least a baking stone, but finally I just did it.

I really really reccomend a Kitchenaid Mixer. I don't know how I did it before. I don't use it for the kneading, because I enjoy that, but the preliminary mixing is so much easier and more thorough.

:waving:

Bread talk! Yippie. I love home-baked bread. I'm kinda boring, though. I've got a oatmeal/whole-wheat recipe that works great and I just vary it by replacing some of the wheat with rye or whatever strikes my fancy. I do make a braided dried fruit bread with icing every Christmas. The family kind of demands it. Oh, and there's a yeast-raised biscuits and yeast-raised cornbread that has become a favorite.

I'm looking for a recipe for sprouted wheat bread. Our college bakery used to make it--it was round, like it had been baked in a can. Anyone? Anyone? And how about sour-dough bread? I've had no luck with that. That and I can never remember to feed and change the starter. The kids have fared better, however.

Oh, and all hail the hand kneaders. I've always used my mixer, but can only get 4-5 loavers per batch. Maybe I'll try the old fashioned way.

Nice recipes BTW. I'll have to write some of them down.

One more question. I saw on some food show where the chef used the silvery haze on grapes and prunes as a starter for yeast. Is that really true? I'm so curious. I can imagine making a bread and having a bread-tasting party: "mmmhhhmm, I think this comes from a thompson's seedless . . .or is it a concord?" Hehehe.

I imagine I've got a recipe or two for sprouted wheat bread--I'll dig 'em up when I get home.

And my old roommate, who is now a chef, and I also heard about using grapes to start your own sourdough when we went to a bread-baking class. The idea was that you'd be using yeast local to your own area, thus you'd have your own special "brand" of starter. We never tried it, as often as we had moldy grapes :wink:

I keep meaning to get a starter going again...I'd love to hear if any of you others have one going?

Welcome Bees and Scarey!!!

I wanna hear more about this grape/yeast/sour dough stuff. Anyone have a link?

Sprouted Wheat...I have a recipe Scarlett, but I have never tried it 'cuz it sounded like too much babysitting (glad you do take care of your kids better than your starters! LOL!!).

Maggie: Made the Hawiian bread this week...YUM!!! But next time I am going to put into 3 cake pans or make it into loaves...the 2 cake pans made HUGE loaves!!!!

Got my apples Lexy....that Apple Bread is next!!

I haven't tried this recipe out yet, but I've got it lying around (like so many other recipes!). This one doesn't appear to be a typical bread - there's no flour, eggs, etc. Perhaps someone else has a more standard recipe. Anyway, here's the one I've got:

Sprouted Wheat Bread:

**spring wheat berries (the harder, the better)
**dried fruits
**nuts and/or seeds

Soak the wheat overnight (12 hours or so) & drain in the morning. Then rinse and drain twice a day to get the sprouting action started. When the sprouts are ready (3-4 days usually), skip a rinsing time to let them dry out for baking. They're ready when the sprouts are about twice the length of the berry - they'll taste sweet, too. Not sweet means not ready.

Grind the sprouts with nuts and seeds until it's doughy - my recipe here says to add fruits while grinding, but I'd add fruit after grinding.

Pat large balls of dough into round patties and place on oiled baking sheet. Bake at 250 degrees F for 2.5 hours until firm.

I have a number of bread books I'd merrily recommend. One is JUST sourdoughs and that kind of thing. One is worldwide breads. If you scour the internet looking (allrecipes.com has some) you can find all kinds of breads.

Thanks Lexy I will perhaps try that. There is a french market here in about 4 weeks, perhaps I can get some french flour. Maybe even tins!!

I want to make bread for this coming weekend when we have our party, but I will probably make onion bread and rolls as they are nice with burgers and stuff like that for bbq-ing.

LEXY!
YOUR APPLE BREAD IS TOO MARVELOUS!!!
HAve you ever doubled it?????

This newbie here is a bread baker! I do mostly plain ol' whole wheat. I use a K-Tec mixer although I did it for years by hand before I got the thing. I also mill my own flour with a K-Tec mill. (a friend is a K-Tec dealer so she got me a good price on them) You just pour the grain in and hit the on switch. I love that thing and fresh flour makes SUCH a difference.

I only buy bread if we are going on vacation or someone is sick or I just had a baby or something. I bake about twice a week four loaves at a time. I started baking for health and budget reasons (I can bake organic cheaper than I can buy regular whole wheat bread) I don't usually get too creative with it, I'm all about speed and efficiency at this point in my life. BUT I did print out that Hawaiian bread recipe...

MMMMMMMm!!!!!!
I made Lexy's apple bread last week and it was sooo good. It was a hit with my family. I'll be making that recipe again.

Lexy, I have a question about the Challah.
Do you let it rise first and then shape it and bake it right away or do you let it rise a second time before baking it?

I took it out of the fridge, shaped it in to two loaves, let it rise and then baked it. It turned out just fine that way, but I was curious about which you do.

Welcome MommaSasquatch! Do you get your hard wheat locally or do you have to order it? I used to order mine from Saskatchewan, but the postage went up and doubled the cost for me to get wheat. Now, whenever we visit Nova Scotia, I stock up from the Bulk Barn.

NordicChick...You've inspired me to try my hand at selling some of my bread. A friend of mine is having a yard sale next weekend in a good location, so I'm planning to have a bread table set up and see how it goes. I've really enjoyed trying the new recipes. Thanks everyone for sharing.

Maggie

I mix up the challah dough and stick it in the fridge (or the freezer). Then I pull it out, shape it and let it rise until double (or a couple of hours) and bake it.

I'm glad you liked the apple bread. Isn't that the best? Makes *great* Christmas gifts!

NordicChick...You've inspired me to try my hand at selling some of my bread. A friend of mine is having a yard sale next weekend in a good location, so I'm planning to have a bread table set up and see how it goes. I've really enjoyed trying the new recipes. Thanks everyone for sharing.

Maggie
MAGGIE:
DO it!
We had a community wide garage sale Mother's Day weekend (no Farmer's Market yet) and I sold 12 loaves of bread and 3 dozen buns and a bunch of cookies. A big pot of coffee helps a great deal as well as something for shade (beach umbrella/large tree) it is amazing how quick those breads will steam up in the sun and then they don't sell as well....Best of luck!!

Nothing to add except that I now have to read this thread (didn't know it was HERE til just now) and want to try Lexy's apple bread (I've only read this last page of the thread). And Nordic, come to Idaho and make bread for me......(still working on TBear)

OK, haven't read it all CLOSELY, but wanted to chime in a few things:
The recipes look MAHVELOUS!
Maggie: I can't tell you how nice it is to see you again!!!!!!
Garlic bread: I've made bread (in my breadmaker mostly, but prefer by hand when I've got the time. It's a 2# loaf, about 3.5 cups of flour) and I put 1 tsp garlic powder in it and 1 1/5 tsp Italian seasoning in it. This bread, hot from the oven, spread with butter (or garlic butter) kicks BUTT with spaghetti and Olive Garden Salad (LMK if you want a recipe for their dressing; I have one that works well and tastes like it)
I also make a simple white bread dough and let it double, then make a french-loaf with it, BUT: I roll it out and then spread grated cheddar on it, and pepperonis and maybe black olives if I've got 'em, and roll it up, slice it diagonally, and let it rise til it looks right, then bake that puppy. Slice and eat hot, it's a wonderful treat and there's NEVER any leftovers of that!

Did you find the pancake recipe, Nordic? Here's the link to find it: http://forums.longhaircommunity.com/showpost.php?p=137389&postcount=4
Whatta recipe; it's way good, and the men LOVE it because it's a little heartier than white-flour pancakes and they "stick to your ribs a bit better". *I* like 'em because they have more GOOD STUFF in them (like fiber -- I call them a "super colon-blow")

For the unbleached vs bleached flour: my MOM always says that they bleach the living crap out of the flour which takes out something like 26 nutrients, then they FORTIFY it with....oh my....EIGHT nutrients! Big whoop. Go Unbleached if you can; better for you (less processing and less chemical exposure) and more nutrients!

OK, off to bed!
Hugs to you bakers!
LisaJ who wants MORE time to bake!!!!!!! Our Farmer's Market is coming up......and when am I gonna find time to do THAT?????

I made LOOOOOOTS of bread this weekend. We had a barbecue yesterday.

Two loaves onion and herb
One loaf cheese
One loaf olive
One loaf green pesto.

The last three I did as a rolled loaf.............and I have to say that the pesto was my favourite............mm mm mm!

Just a basic white bread recipe...when you are done kneading, push the required amount of dough (my tins are 2lbs, so I do that much) into arectangle (ish) and spread with your chosen filling. Then, roll up into a loaf and stick in the tin. I did the cheese one the same way but as a free form loaf. It looked pretty good.

:)

LJ: I had found (and have already made) your TERRIFIC pancakes....mmmmmm

Bee's: Love those new ideas...keep them coming....sound yummyy!!!

Tomorrow is bread baking day for the market...hmmm what should I make????

Are you going to make some Challah (or have you done that already?) for it? And that apple-bread that Lexy does? Those sound SOOO good. And the baguettes. I have to make those three first, then the Wheatbread that DBF said, and I want to try that beer bread. I don't wnat to go buy beer here, necessarily (small town) but can just pilfer a 12-oz glass of it from work..... Yeah, better to have the employees talking than the town! HA!
One day, years ago, I sprayed my lawn with a concoction to help it along. One beer in the hose-end sprayer, top the thing off with ammonia. The ammonia is like pre-digested nitrogen, and the beer is good for breaking down thatch; it's like "chicken soup for a sick lawn". Sure smelled like I had the biggest kegger in my yard, though. I did it first thing on a Saturday morning. Didn't realize that beer would be so aromatic!!!! ;)

I was serious about baking bread at my house, Nordic...... HA!

And BEES: I think I would have confiscated one of your loaves of onion bread and eaten the whole thing myself...Yummmmmmm, Onions! :rockerdud (and where's the little "onion-breath" smiley-guy?)

I need two ovens! I can just imagine the look I would get from Hubby if I suggested that one!
Challah and apple bread are definately on the list (along with my old standards). Haven't had the time to make the baquette's yet, but that is the next on the list to try!

So should we open a long hair retreat center LJ? Talk to chickens, eat warm bread, look over kent combs.....sounds like heaven! :cloud9: :lol:

Do I need to bring a chicken with me? (it'll sleep with TB) I'm all for the retreat center! I'll provide the chooks! You bring the bread, and TB has a BUTTLOAD of Kents!

So should we open a long hair retreat center LJ? Talk to chickens, eat warm bread, look over kent combs.....sounds like heaven!

I'm there!!! We need butter too though (and I'm not even going to think about all the chocolate and cheese :lol: ). Who do we know with dairy cows?

Bread braiders:
I braided the last batch of Challah I made, but as the bread was rising the braids...broke and came apart. Made for some very interesting loaves of bread. Still tasted great....Any suggestions?

AND Lexy, dairy cows are a must! Cream/butter are liquid gold these days!!!

This is an awesome thread! Thanks to everyone who posted recipes and tips. I haven't done any bread baking in a long time. I have an ancient bread machine that used to get quite a workout. What I'd really like to get is a Kitchenaid mixer with a dough hook.

I like to use King Arthur flour, the unbleached white and another one they call white wheat. It's whole wheat flour made from a different strain of wheat, and is lighter and sweeter than the usual whole wheat flour.

King Arthur Flour (http://ww2.kingarthurflour.com/cgibin/htmlos.cgi/28100.2.1090524759117884574)

mmmm, fresh baked bread.

:cloud9:

but as the bread was rising the braids...broke and came apart. Made for some very interesting loaves of bread. Still tasted great....Any suggestions?

Hm... never had this happen. The only thing I can think is maybe they had too much flour? That would make the dough less sticky...

Hm... never had this happen. The only thing I can think is maybe they had too much flour? That would make the dough less sticky...

Could be...it was also very humid that day...maybe that had something to do with it.
It was the first time I had quadrupled the recipe though.....

I guess I will have to keep working at it! My family will LOVE that!!

I also found a beer way back in the back of my refrigerator....has anyone made the beer bread yet? Does anyone know if beer gets old??? You can tell I'm a big drinker.... :lol:

This is an awesome thread! Thanks to everyone who posted recipes and tips. I haven't done any bread baking in a long time. I have an ancient bread machine that used to get quite a workout. What I'd really like to get is a Kitchenaid mixer with a dough hook.

I like to use King Arthur flour, the unbleached white and another one they call white wheat. It's whole wheat flour made from a different strain of wheat, and is lighter and sweeter than the usual whole wheat flour.

King Arthur Flour (http://ww2.kingarthurflour.com/cgibin/htmlos.cgi/28100.2.1090524759117884574)

mmmm, fresh baked bread.

:cloud9:

King Arthur :rockerdud
I love their stuff!
I bought a danish dough wisk from them.....LOVE that thing!!!
They have great recipes on their site too...and a discussion board. I don't get over ther much though, 'cuz I am usually here!

:razz:

DO NOT MAKE LEXY"S BAGUETTE"S UNLESS:
You have very strong will power!!
THey are out of this world and I have eaten half of one all by myself......and they have only been out of the oven 15 minutes :blushing:

Lexy that is one terrific recipe! Thanks so much for sharing it!

Lexy that is one terrific recipe! Thanks so much for sharing it!

:inlove: :cloud9: :blushing:

Thank you!!! I love those with BBQ beans. Make some pinto beans with lots of spices, molasses, tomato sauce and mustard and then use the baguettes to scoop the beans out of the bowl. It's not elegant, but it's my favorite dinner (and then lunch at work for three days after).

Crikey, I am a bread-a-holic, I have to make up some of these recipes you ladies have shared! Just trying to find TIME to do it!!!! Not easy to do, ya know.....

Nordic, how'd your bread/bakedgoods sales go????? (nice to see you, Lexy!!! I need to PM you)

:inlove: :cloud9: :blushing:

Thank you!!! I love those with BBQ beans. Make some pinto beans with lots of spices, molasses, tomato sauce and mustard and then use the baguettes to scoop the beans out of the bowl. It's not elegant, but it's my favorite dinner (and then lunch at work for three days after).

So cough up the recipe for those beans...that sounds great!!!
:grin: :grin: :grin:

Nordic, how'd your bread/bakedgoods sales go????? (nice to see you, Lexy!!! I need to PM you)
Well I wish you lived in my neighborhood!
We had a huge rainstorm during the market and I sold very little. This is really the first time this has happened in the past 3 years so I am not complaining...HOWEVER, my backup freezer died over the weekend so I went around to friends and family giving away bread and cookies!!!!
Made a lot of people happy!

Inspired by NordicChick, I thought I'd try to sell some bread at a yard sale we were going to have this past Saturday.

Friday was my big baking day. My friend (who has three children ages 3 1/2, 2 and 8 months) called and asked me to babysit for her in the morning. "Sure, no problem, I'd be glad to." So here I was... trying to teach daughter her math, two batches of bread just about ready to go in to the oven, baby has a dirty diaper, 2 year old falls off a chair, 3 1/2 year old talking a mile a minute, and dog spitting up all over the kitchen floor. :dizzy:
I wouldn't have tried this if I didn't have my 13 yo daughter and 15 yo son at home.( I also have a bad back and can't pick up the kids)

Things settled down after lunch and I finally got all my baking done. 4 loaves of af Challah, 8 loaves oatmeal mollases bread, 3 loaves Hawaiian Bread, 4 loaves of the Rockbridge bread and 1 1/2 dozen of rolls. I also made 4 dozen cookies.

Daughter priced all our yard sale stuff. Did I mention that we are remodeling our main bathroom and son and I put the first coat of paint on that Friday evening, too?

Also Friday evening, our friend (the one having the yard sale) and her family came by our house to pick up some tables for the yard sale. On the way to our house they heard the weather report....cold, windy and rainy. :(, and cancelled the yard sale.

There is no room in our freezer (due to all the iceberg ice in there). Friend took a loaf or two home that night. We ate most of the cookies while our friends were visiting. Today I'll take the rest to our Bible Study meeting and give it away and try again next week.

Lexy, part of a loaf of the Apple bread got pushed to the back of our 'bread drawer' and forgotten for a few days. It had gotten a bit dried out, so we used it to make French Toast. Oh my, it was soooo good!

Maggie

Dearest Maggie,
I am so sorry!!! Looks like the rain got the best of both of us this week! Please don't let it get you down as I am sure you made many people happy with your gifts of bread ....and hopefully they will spread the word about your wonderful creations!!

:flowers: to make you feel better...and a {{HUG}} too..

Maggie,
I am sorry, too. Hopefully word WILL get around and your wares will sell like HOTCAKES the next sale-day.

Nordic, am I to understand YOU got skunked, too????? Can you freeze it and sell it this next weekend? Drats! You know, if you would have come to MY house this weekend, we had sunny and hot......and I would have helped you "man the booth"! I could have been the "Barker's Beauty" that stands there and shows off the prizes! (well, I'd be more like the Pillsbury Dough Boy, but it'd be a testament to your wonderful cooking!)

Maggie,
Nordic, am I to understand YOU got skunked, too????? Can you freeze it and sell it this next weekend? Drats! You know, if you would have come to MY house this weekend, we had sunny and hot......and I would have helped you "man the booth"! I could have been the "Barker's Beauty" that stands there and shows off the prizes! (well, I'd be more like the Pillsbury Dough Boy, but it'd be a testament to your wonderful cooking!)

The bummer was that my backup freezer died last weekend! So I had to give it away. I di at least make $50 , which covers the cost of ingredients and leaves about $10 left over....but that breaks down to less than a dollar an hour!

It was neat to see my loyal grandmas all come rolling in together....all piled up in one car and they came and bought bread! God bless those dear ladies!

So I have baked like crazy again today...we'll see what heappens! Please pray it doesn't rain!!

Oh rats! Well, I hope THIS weekend is "blockbusters" for you ladies!! WOnder if you could begin to "take orders" and just bake things weekly for those people? Is that an idea that would work? They could just swing by and pick it up, or you could deliver it to them? (kinda like the milk truck used to do, years ago) Just a thought...... Then you could bake it Monday, deliver it Monday night and be DONE with it. I have no idea what I'm talking about, but it's something that just now occurred to me.

oh wow. i'm about to wear out the printer here at work. y'all are awesome with all your bread recipes! i haven't made bread in a long time, but i'm planning to get back into it here soon. mom has a recipe for pulla that's similar to dancingbarefoot's ...rats, can't remember the name of the bread she posted. :razz: mom also makes these faaaaaaantastic refrigerator rolls; i'll post the recipe after making sure no one else has posted a similar one.

can you tell i'm a newlywed? the recipes i use aren't "mine" yet, they're still "mom's". :lol:

can you tell i'm a newlywed? the recipes i use aren't "mine" yet, they're still "mom's". :lol:

Good for you, hipjaz. At least you know when you use your mom's recipes you're using the 'tried and true'.

Even after 24 years, I'm still calling my mom for her recipes or advice about how to do something.

Best wishes on getting back in to the bread making.

Maggie

OK...The Farmer's MArket is over (actually has been since the end of October) and I am taking a small break from studying to revive this post....heheehee

SO anyone want to share great Christmas breads/treats???

I love to make Julekage (Norweigan Chrsitmas bread...along the lines of Stollen, but yet different)

Miss you guys!

Most years I make Pannetone for my parents.
Daneille

Most years I make Pannetone for my parents.
Daneille

Ok Daneille,
What is Pannetone? Is it a sweet bread? will you share your recipe? :lol:

I'm still mainly making my whole wheat oatmeal molasses bread.
I've started making bread using Kamut flour for my daughter, who can't have whole wheat any more.

Good to see you again, NordiicChick. Missed you.

Maggie

Oh WOW, can't believe I never saw this thread. I used to make bread all the time, then the prices of yeast seemed to shoot up, I got pregnant and we moved and well, that was over 4 years ago. during that time I maybe made bread for like X-mas or just made bisquits.

About 2 months ago a neighbor gave me a recipe and a 1lb bag of Flieshmann's Instant Yeast (from sam's). WOW! forgot how good it felt to make bread and KNOW what my family was getting. I do it all by hand in a large pyrex bowl.

Now my neighbor buys whole grains in bulk with a group and grinds her own flour but I don't so use what flour you like best. I use this recipe to make plain white bread, and 2 versions of Garlic rolls and 2 versions of Cinnamon rolls. (see below main recipe for these)

Here is the recipe...

4 1/2 cups very hot water
1/2 cup oil
1/2 cup sugar or honey
4 tsp salt
Mix together to dissolve granules then add and stir
4 cups flour (I use unbleached &/or bread)

In a seperate bowl, mix:
1 cup flour
2 Tablespoons yeast

Add yeast mix to water mix and stir

Add 1/2 to 1 cup of flour at a time until the mix gets kneadable then knead and add pinches of flour until the desired consistancy (about 10 min)

Pick up dough, oil bowl, replace dough and thinly coat in oil. Cover to raise

Let this double (about 20 min on a good day)
Punch down, divide and shape
Cover and let raise again.
Bake 30-35 min at 375 deg F.

This will make 3 large loaves or 3 med loaves and a pan or two of rolls. Most of the time I make a 1/2 or 2/3 batch and wll make it every day or two (fresh rolls for supper mmmmmmm)

For a multiple flavor batch (my usual), I make it plain and flavor the outside.

For an ALL Garlic or ALL Cinnamon batch, I'll add 1-2 tsp of the flavor to the dough while kneading.

-->Garlic rolls (for 1 loaf pans worth)
1-2 tsp garlic (how garlicy do you want them?)
2-3 TBS oil (can use butter but I think oil works a bit better)
-I mix this into the pan they are going into, makes it easier, then put pan on an angle so the mix is mostly in one end for rolling.
Pinch off (pre raised) roll size blobs and roll in garlic mix and place in other end of pan until the last couple rolls.

Raise and bake like bread (I have done 5-10 2nd raise and the rolls still turn out great)

-->Cinnamon Rolls (for one loaf pans worth) - This turns out a bit more like monkey bread and the smaller (1 inch?) pinches work better, too big and the flavor doesn't penitrate.

4-5 TBS butter melted (I've tried oil and it just doen't tase as good)
2 tsp cinnamon
2-3 TBS brown sugar
1/4 tsp vanilla (opt)
1 tsp nutmeg (opt)
1 tsp ginger (opt) (I have added ALL 2 and YUM)
Mix above in bowl (seperate from pre grease/oiled pan)

Pinch off small (pre-raised) roll size blobs, roll in gooey mix and place in pan. Pour any extra mix over the top.

Raise and bake like bread (again short 2nd raise can work)


MMMMMMMMmmmmmmm......
Now to go back and copy down some of those other recipes you have been wonderful enough to share.

IR <--- happy bread maker

Oh, I will need to dig out the recipes sometime but I have also made:
Banana bread
Zuchini bread (same as banana just replace with grated zuchini)
Tomato basil bread
and an Easter bread tat had like 6 or 8 eggs in it but was REALLY Good (a touch sweet too)

Tra lalala - need to make more bread...
IR

Ooooo, anyone make friendship bread or cake?

These are 2 seperate things and bothe use a starter you 'feed' each time you make a batch. Both are fruity but one is much more cake like (really good kind of fruit cake) and the other is more like a quick bread.

My mom made these for several years but has since LOST the recipes :(

Does any one know of this?

TY
IR

Irishred,

I used to have a recipe for Friendship Cake.
I haven't made it in a long time though. I'll look through my recipes tomorrow, as it is getting kinda late here.
It was a yummy cake with pineapple and merichino cherries.
Does that sound like what you used to have?

Maggie

Yes, that sounds like it Maggie. I think they are called "Amish' friendship cake and bread too though I don't know HOW Amish they are. If I recall the hardest part of making these is actually doing it every week and 'feeing' the starter can get $$$. But it IS really good.

TY for looking.

IR

Irishred,

I've looked all through my recipes and can't find the Friendship Cake anywhere.

I did a search at allrecipes.com and found an Amish Friendship Cake recipe listed. Maybe that's the one you are looking for.

Sorry I couldn't be of more help.

Maggie

**bump**

Anyone mind if I add these wonderful recipes to our LHC cookbook?

Mm, I enjoy making bread too although I have had my fair share of fiascos! :twisted: (one cup of yeast instead of a tablespoon! :misskim:) I really like desserty type breads like date bread, banana bread etc.
I havent read through the whole thread but I will definately have to try some of the recipes out. :wink:
Hermit

I make my own sourdough bread, from a starter i devised...it's a very easy bread to make, you don't need dough hooks or a breadmaker...and it's not your normal sourdough bread, its sweet and wonderful...i even make pizza dough with it and bake it on a stone...I'll try to write down the instructions and post them on here later...

Irishred,

I've looked all through my recipes and can't find the Friendship Cake anywhere.

I did a search at allrecipes.com and found an Amish Friendship Cake recipe listed. Maybe that's the one you are looking for.

Sorry I couldn't be of more help.

Maggie

I have a good recipe for friendship cake, i'll look for it also and post it when i post the bread makings...

I bake bread on occasion, and I do it the old-fashioned way because I LOVE to knead bread dough! :D The main problem when I bake bread is that I EAT IT ALL, and it makes me gain weight like nothing else, even candy. :lol:

My favorite white bread recipe is Blue Ribbon White Bread (http://bread.allrecipes.com/az/BlRibbnWhitBrd.asp), and it's easy to make it a wheat loaf by just subbing out half the flour with whole wheat. I usually use unbleached flour when I do white bread. I prefer wheat, so I rarely make just the white anymore, but oh it's sooooo good and yummy. It's delicious toasted with butter and strawberry jam. :frog:

Speedy, who is seeeeeriously considering making a couple o' loaves...

i dont know how i missed this :)

we have a breadmaker and there is never any store bought bread in my house anymore :) it's usually oatmeal whole wheat bread around here.... just the other day i made cinnamon rasin bread for my boyfriend :)

I am now officially a bread maker!

I started before the sun got up, and made a perfectly awful batch of James Beard's basic bread. a total fiasco! didn't rise, stiff and tough, and the baked product could be used to sap burglars. and WAY too much salt!

and then I turned around and did it again, and it was wonderful. much more elastic, a lovely rise, formed well in the pan, though it didn't rise much during baking.

And I got the crispy, crunchy crust and soft, fluffy, light in the middle, like a fresh-made french loaf. I just pulled it from the oven a half hour ago, and the first loaf is gone. The second loaf will soon follw, I think - it's best on the first day.


but alas, i didn't eat much of it. I seem to be intolerant of wheat. I'm learning how to make bread so I can make spelt bread, which doesn't hurt my poor tummy.

**bump**

Anyone mind if I add these wonderful recipes to our LHC cookbook?

That would be GREAT!!

Tell me the details about the cookbook...haven't heard about it!
Nordic

That would be GREAT!!

Tell me the details about the cookbook...haven't heard about it!
Nordic

Hi Nordic! :waving:

Well, we're making an LHC cookbook. It won't be a printed one, but just an electronic document (which you can print yourself if you'd like). It'll be available in PDF and perhaps Word, too.

Anyway, you can read about it here (http://forums.longhaircommunity.com/showthread.php?t=28683). The deadline's past, but if you'd like to submit more recipes, please do! :smile:

I'll add your bread recipes to the cookbook if you don't mind, NordicChick. They're wonderful!

that cookbook sounds good, when will it be available?
I love to make my own bread (by hand) Before I left home I used to have to make it most days.
My partners aunty taught me to make rewana (maori bread, it seems to be pretty much the same as a plain, sometimes slightly sweet sourdough bread)but I don't have a bug at the moment.
I have done some funny things with bread, I used to keep my own starter for yeast bread (I couldn't afford to buy yeast all the time) and then my oven stopped working so I would cook it in the frying pan. It was really good, but would get really hard after the first day.

that cookbook sounds good, when will it be available?

In a couple of days, as soon as I finish putting it together. :wink:

I love to make my own bread (by hand) Before I left home I used to have to make it most days.
My partners aunty taught me to make rewana (maori bread, it seems to be pretty much the same as a plain, sometimes slightly sweet sourdough bread)but I don't have a bug at the moment.

That sounds really tasty!

It is, and its hard to stop eating too! At the moment I have to buy it from the hangi shop (they do maori takeaways - meat and veges steamed in an earth oven, steamed pudding -yummm, and rewana bread - by the slice or by the loaf) If you go in near closing they sometimes give you extras that are left over, mmm.

I posted this recipe earlier on the LHC cookbook thread also:

SOURDOUGH STARTER



1 package active dry yeast

1/2 cup of warm water

2 cups of warm water

2 cups of all purpose flour (later on i use bread flour when making the bread)

1 T. granulated sugar OR honey



Sprinkle the yeast over the first amount of warm water with sugar, stir and let set 10 minutes. Add this to a large bowl with the 2 cups of warm water and the flour. Beat until smooth ( i use a whisk). Cover with a cheesecloth and let set in a warm place for several days (mine took 12 days this time), stirring once or twice a day. When ready, the starter should have a sour smell with small bubbles gently rising to the surface. Sometimes this takes as little as five days, depending to some extent on the time of year. Place in a covered jar and refrigerate until ready to make bread.
SOURDOUGH BREAD



MORNING:

Starter must be fed every 3 to 5 days. Following removal from fridge, add 3/4 cup of sugar, 3 Tablespoons of instant potatoes, 1 cup warm water ( sprinkle a smidgeon of yeast in the water) . Mix all this together well and let it set out of the fridge ALL day. (you can set your own time table for this, it does not hurt it to leave it out all night, if you prefer baking in midday)



EVENING:

Remove 1 cup of starter to use in bread and return the rest to the fridge. If not making bread after each feeding, throw or give 1 cup away. Place 1 cup starter in large bowl and add 1/4 cup sugar, 1/2 cup corn oil (i use canola), 1 Tablespoon salt (can be omitted, but it does make the bread have a sweeter taste if used), 1.5 cups warm water. Mix this well , then add 5 cups bread flour (this takes 6 cups of flour, but i save 1 cup back to work into the dough), mixing fairly well. Turn this out onto a WELL floured board or surface and sprinkle liberally with almost all of the remaining cup of flour. Knead the dough GENTLY a few times, shaping as you go, into a big ball. No need to knead this dough like most bread doughs. Put 2 Tablespoons of oil in the bowl you just used to make the dough (no need to wash first), place the dough in this oil, ugly side down first, then turning it over to smooth side, so that all the dough is coated. Cover tightly with saran wrap and place in a warm spot to rise until double-sized. I use the oven with the light on alot. If it's nice and sunny, you can place this in a window. In winter time, i put mine on the fireplace hearth. This may take anywhere from 2 to 8 hours, depending on where you live (altitude, humidity, etc. My MIL lives in Arkansas and sometimes her's takes 8 hours. I live in Wyoming and mine takes 2-4 hours)



NEXT MORNING:(or whenever it has doubled)

Punch dough down with fist and divide into 2 equal parts and knead each loaf gently, shaping as you go, on a floured board or surface. Put into large loaf pans sprayed with Pam. Brush the tops with oil and cover tightly with saran wrap and let rise until they reach the saran wrap and are pushing slightly.

Bake at 350 for 30-35 minutes. Remove from pans and brush the tops with butter if desired. I don't do this, as we like CRUSTY tops. Try to wait at LEAST 10 minutes before cutting. Let the loaves cool completely before wrapping them. Bread can be stored , wrapped , in the fridge, and then heated in foil in the oven and taste just as good as freshly baked.

Guys! Guys! I enjoyed reading the bread recipes. This thread is very nice. Does anyone know how to bake a soya bread, bun, hot dog roll whatever? Please post the recipe!

I loooove making bread. I don't buy bread at all anymore. I find that storebought bread has no flavour :lol:

Try this..........

English Saffron Bread

• 1 1/2 cups milk
• 1 cup butter
• 1 cup white sugar
• 2 teaspoons saffron
• 1/2 cup hot water
• 2 (.25 ounce) packages active dry yeast
• 2 eggs
• 2 teaspoons salt
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 2 tablespoons grated lemon zest
• 6 cups all-purpose flour
Heat the milk in a small saucepan until it bubbles, then remove from heat; add butter, sugar and stir until melted. Let cool until lukewarm. In a small bowl, soak the saffron in the hot water, let cool until lukewarm, drain and reserve the liquid.
In a large mixing bowl, combine the milk mixture with the reserved saffron water and eggs. Add the yeast and stir to dissolve. Add the salt, nutmeg, cinnamon, lemon zest and 4 cups of the flour; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large mixing, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces, form into 14 inch long 'ropes'. Braid the 'ropes' together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Bake at 350 degrees for 50 to 60 minutes or until golden brown and the bottom of the loaf sounds hollow when tapped. Remove to a wire rack and cool.

I loooove making bread. I don't buy bread at all anymore. I find that storebought bread has no flavour :lol:

Try this..........

English Saffron Bread

• 1 1/2 cups milk
• 1 cup butter
• 1 cup white sugar
• 2 teaspoons saffron
• 1/2 cup hot water
• 2 (.25 ounce) packages active dry yeast
• 2 eggs
• 2 teaspoons salt
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 2 tablespoons grated lemon zest
• 6 cups all-purpose flour
Heat the milk in a small saucepan until it bubbles, then remove from heat; add butter, sugar and stir until melted. Let cool until lukewarm. In a small bowl, soak the saffron in the hot water, let cool until lukewarm, drain and reserve the liquid.
In a large mixing bowl, combine the milk mixture with the reserved saffron water and eggs. Add the yeast and stir to dissolve. Add the salt, nutmeg, cinnamon, lemon zest and 4 cups of the flour; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large mixing, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces, form into 14 inch long 'ropes'. Braid the 'ropes' together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Bake at 350 degrees for 50 to 60 minutes or until golden brown and the bottom of the loaf sounds hollow when tapped. Remove to a wire rack and cool.

This sounds absolutely yummy! I am going to try adding the spice ingredients to my own sourdough starter and see what it turns out like....i love saffron...

sounds yummy. Thanks for posting. Sure will try. Will leave the eggs out.

I love to make bread. I do it the old fashioned way too. Kneading it is very relaxing for me. I make Honey Whole Wheat bread. Tastes fantastic with Honey Butter or Peanut Butter. I have a recipe for Brown Bread that I want to try.

I love to make bread. I do it the old fashioned way too. Kneading it is very relaxing for me. I make Honey Whole Wheat bread. Tastes fantastic with Honey Butter or Peanut Butter. I have a recipe for Brown Bread that I want to try.

Brown bread = wholewheat bread ?? Can you share please. :grin:
I am collecting bread recipes.

I can’t believe I just found this thread. I love baking bread. I used to make some sort of bread, buns or rolls every day of the week for the family. After I started working I didn’t find the time. I bought a bread maker but after using it a few times it went on the shelf.
To me it just wasn’t the same as having your hands in the dough if you know what I mean.
Now I make bread only on the off days and mostly in the cooler months. I love to let it rise by the wood burner. I have a lot of favorite recipes but my very favorite is sweet Greek Easter bread. I like to make it any time during the year. It is delicious for breakfast.

Today I am off and I just put a large pot of veggie soup on the stove. I am going to run down now and start Lexy’s Crusty Baquett recipe.

Smiles,

Sure I'll share. :) I'm at work now, I will post it later tonight. I haven't tried the Brown Bread recipe yet. I know it calls for oats and molasses. Sounds good for Fall and the colder weather.

My whole wheat bread always turned out like a brick until I read this article... http://www.thenewhomemaker.com/wholewheatbread1

Now it is soft and crusty and beautiful. I never buy bread anymore, and it costs me about $0.75 a loaf instead of $3.00. Mind you, I make bread every 3 days, but it is SO worth it :)

My whole wheat bread always turned out like a brick until I read this article... http://www.thenewhomemaker.com/wholewheatbread1

Now it is soft and crusty and beautiful. I never buy bread anymore, and it costs me about $0.75 a loaf instead of $3.00. Mind you, I make bread every 3 days, but it is SO worth it :)

I bake bread twice a week...something about the smell just makes you feel good and thats worth alot:inlove:

It's funny - whenever we buy bread (when I don't have time to make it and we need it) the loaf will last nearly a week because we eat my homemade bread for snacks and with dinner :lol: I'm really bad, because I can't resist homemade bread hot from the oven, and I'm frequently guilty of eating 1/2 a loaf before it's even had a chance to cool!

do any of you who use machines know how to convert normal bread recipies to use in your machine? there are two that i want to make, but they will just make too much for my machine

Joy, thanks so much for bumping this thread! Baking is one of my hobbies, bread baking being one of my favorites, but being a working mother of three with a husband in school and a tiny kitchen I really never have time. I have also found it is cheaper to buy bread at the day-old store than to make at home, and I'm a cheapskate! LOL

I will post some of my recipes later (including my famous sourdough).
Here is a couple links I found for Joy by doing a Google search:
Converting conventional recipes for bread machine, and other machine tips: http://www.baking911.com/bread/machines.htm
This page has a conversion chart for using a recipe from a different size bread machine (at bottom): http://breaddaily.tripod.com/recipeconversion.htm
Here is some links and recipes for bread machine recipes and a free book: http://www.crossville-chronicle.com/Chronicle/Living/lifestylesArticles/3-22-00recipes.html
A few more helpful tips with recipes: http://www.pfeist.net/recipes/breads.html

When I was 17-18 I was a member of one of those recipe file clubs where they send you, say, 20 cards a month to go in your recipe binder and you pay for each pack of cards. The club was called Great American Home Baking. I was noticing that it was getting pretty expensive, but I was a teenager with no real obligations for my income. I decided since I was pretty close to getting all the cards listed in the index I would just stick it out until the end. Then I started getting cards with numbers higher than what was listed in the index. Looking at the index, I realized it claimed to be a sample listing of "some" of the recipes I would recieve. So I finally figured out what a racket it was!

The recipes I got are some of my favorites and they're all really good. I just got tired of being milked for money. I like this method of getting good recipes better: from the hand of the person who used the recipe, shaped it and tweaked it until it was just right before passing that portion of herself on to others. I think that's why cooking is such a deep part of the American heritage (and in most all cultures, really). You are enjoying a recipe that has been passed down from loved ones, people who kneaded the same combinations of ingredients, maybe even invented the recipe or did something special to it to make it all their own.

There's also something about the chemistry of baking that fascinates me, the way adding heat will take a lump of floury goo and make it into something tasty.

thanks! I'd almost forgotten that i'd posted here!

I just like to make bread for the health of it... i'm trying to go all organic, (or mostly) in the foods that I eat.. and i want to fully eliminate all white flours... my mom has tweaked an oatmeal/whole wheat bread and it's really good, but it still needs some white flour, so i keep searching... so far all the ones that dont, just havent worked out all that great.

thanks for the links!

Columbus Sourdough Bread
**Starter:
1 pkg. active yeast
1/2 c. lukewarm water
2 tbsp. water
2 c. warm water

Mix yeast with lukewarm water. Mix sugar with warm water and flour. Add yeast mixture. Let stand in glass jar, covered with a cloth, for 5 days. Refrigerate 3-5 days.

**To feed:
3/4 c. sugar
3 tbsp. uncooked instant potato flakes
1 c. warm water

Remove Starter from refrigerator. Mix together well 3/4 c. sugar, the instant potatoes and 1 c. warm water. Add to Starter mixture. Let stand at room temperature for 8-12 hours or until very bubbly.
Remove 1 c. of Starter to make bread and return remaining mixture to the refrigerator for 3-5 days, then feed again.
If not making bread after feeding for the first time, throw away 1 cup. It may be fed 2-3 more times before using for bread. (This is to keep it from depleting.)

**Bread:
2 tbsp. sugar
3 tbsp. vegetable oil
1 tbsp. salt
1 c. Starter
1 1/2 c. warm water
6 c. bread flour
Additional vegetable oil
Butter

In a large non-metal bowl, blend 2 tbsp. sugar, 3 tbsp. vegetable oil, the salt, 1 c. Starter, 1 1/2 c. warm water and the bread flour. Dough will be stiff.
Grease a bowl, add dough and turn over so that the dough is greased on all sides. Lightly cover with foil and let stand overnight, unrefrigerated.
Next morning, punch down dough. Knead a little. Divide in thirds and knead each part 8-10 times on a floured board. Divide among 3 greased pans and brush tops with additional oil.
Cover with tea towels and let rise until doubled, 4-5 hours or all day (the dough rises very slowly). Uncover pans and bake at 350 for 30-35 minutes or until bread is done.
Remove from pans and brush with butter. Cool on rack. Refrigerate. May be frozen. Makes 3 loaves.

**My tips (these are not part of the original recipe, which I got out of the Columbus Dispatch):
The starter is fine if you don't feed it for a cycle or two. Just don't leave it sitting out uncovered, or covered too loosely. You might find it full of fruit flies if you do. (Imagine how I know that!)
After you have been making this bread for a couple of months you may find the starter is getting really full of potato flakes. First of all, try to stir it really well before removing a cup for the bread. Second, I found the starter is fine if you don't feed it potato flakes for several cycles until the glut is worked out.
I only have 2 bread pans, so I used to make the third loaf into a round loaf that I plopped onto a cookie sheet. This came out fine, and actually we often preferred this loaf because it was so nice and crusty.
Substitute for bread flour: put 1/4 tsp. baking soda into 1 c. measuring cup and then fill to top with all-purpose flour. This substitutes for 1 c. of bread flour.
I never made this bread with any whole grain flur but I imagine it could be modified. I never noted it on my copy and it's been a long time since I made it but I believe I used less salt and more sugar in the final bread dough.
Enjoy this bread. It is an easy sourdough but very tasty! My husband loved eating smoked turkey sandwiches made on this bread.

Yes, and my husband even got me a grain mill for Christmas, so now I'm grinding my own grain too. It's fun and tasty.

I hate store bought bread. My family lives off gross Dempster's "fresh seal" or whatever bread, and I just find it kind of soggy and tasteless. Therefore, I almost never eat bread.

In the past I've tried to make my own bread, but the recipes I usually find aren't that good and include a hundred comments about how different people changed the measurements or ingredients to make it better and I become confused and my bread never works so..

Does anyone here make their own bread, can you recommend a recipe and helpful hints on making bread?

(Sorry if this has been posted before - I searched bread on the forum search feature and didn't find anything.)

The most important thing I've found in breadmaking is to make sure you knead it enough. If you can pinch off a bit of dough and stretch it thin enough that you can see light through it, without tearing the dough, it's kneaded enough.

If you use a bread machine, you don't have to worry about this, obviously. :) But the kneading really does make all the difference.

I don't have much to offer in the way of recipes, but I think the first time you make a recipe, you should usually just follow what the original recipe says and not worry about modifying at all, no matter what people might comment about it. You might find it's perfectly nice to begin with -- and if not, you'll have some sense of what might need to be changed.

If you're really interested in breadmaking, I highly recommend checking your library for Peter Reinhart's book 'Crust and Crumb'. He's written others, but that's the only one I've managed to get my hands on -- it was very good, but digs really deeply into the science behind bread and such. Anything else by him would probably be really good as well.

Anyway, good luck with the bread!

There are two completely different ways to make bread. One is "quick breads" that rely on baking soda or baking powder for rise. These are, chemically, similar to cakes or biscuits, and need careful mesuring. The other is yeast breads, which take longer, but are more forgiving in terms of quantities. You'll generally see a fairly large range for the amount of flour for these (sometimes by several cups) because you kneed in flour to get the texture right.

Your best bet for yeast bread is to find someone in your area who bakes it regularly, and have them teach you. It can take a while to figure out how the dough should look and feel at each stage, and how to adapt for changes in temperature and humidity. But once you have the knack (and it isn't hard) yeast breads can be quite forgiving.

I used to do a sourdough yeast bread, where I'd take the sourdough from the fridge at night, feed it, and let it wake up overnight, mix up a sponge in the morning and let it rise and grow while at work during the day, mix the sponge into dough and let the loaves rise during dinner, then bake after dinner. A two day process, but never more than 10 minutes of attention at each stage.

I find yeast bread easier to make than bread made with baking soda or powder. Kneeding the dough (in the case of yeast bread) is very therapeutic as you can really bash the dough around :smile:

Honey Whole Wheat Bread

4 C Whole Wheat Flour
1/2 C nonfat powdered milk
2 pkg. active dry yeast
1 T salt
3 C water
1/2 C honey
2 T Vegetable oil
3 1/2 - 4 C all purpose flour

In a large mixer bowl, combing 3 C whole wheat flour, dry milk, salt and yeast; mix well. Heat together water, honey and oil until warm (115-120 degrees). Add warm liquid to whole wheat flour mixture; beat at low speed of mixer for 30 seconds, scraping bowl constantly.
Beat at medium speed for 3 minutes. By hand, stir in remaining cup of whole wheat flour and enough white flour to make a moderately stiff dough.
Turn onto flowered surface and knead for 5 minutes. Put in a greased bowl, turning once to grease the surface. Cover with a clean cloth and let rise in a warm place until doubled. (about 60 minutes.) Punch down; divide dough in half. Cover and let rest 10 minutes. Shape each half into loaf and place in a greased 9x5x3 loaf pan. Cover and let rise until double. (30-45 minutes.)
Bake at 375 for 30-35 minutes.

Now, for a few tips that I've learned while making this.

1) Use a candy thermometer so you get the water-honey mixture to the right degrees. Too hot will kill the yeast and not hot enough won't activate it.

2) After I put the water in the pot, I put the two TBL of oil in the measuring cup I'm going to use for the honey and then pour it from the cup into the pot. The oil will make the honey slide right out of the measuring cup.

3) While I'm kneading the dough the first time, I heat my oven to about 150. I turn off the oven and put the bowl of dough in there to rise. The warmth helps it rise better.

My Mom made this bread when we were little and now I make it. Everyone loves it! It makes awesome PBJ sandwiches.

Oh, one more thing, I thought there was a thread about breadmaking before. I'm gonna see if I can find it.

ETA: Found it! Bread Thread (http://forums.longhaircommunity.com/showthread.php?t=10456&page=2&highlight=bread+making)

My post on the previous bread thread (http://forums.longhaircommunity.com/showthread.php?p=622929#post622929) contains several helpful links for people wanting to learn more about bread baking.

I look at yeast bread as a process rather than recipie.

Truepeaceniks Hippy Dippy Whole Wheat Bread (with humor)

turn oven on to 350F
locate all utensils: large bowl, large cutting board or floursack (nontextured) towel, wooden/STRONG plastic spoon (so worth the trip to a dollar store for wood) loaf pans or pizza stone for rolls/ artisan style loaves and challah.
candy thermometer makes the yeast temp guessing SO much easier.

light fluffy music to play for light fluffy bread! (Air Supply works for me and keeps everyone else out of "MY SPACE" My best bud uses Wyndam Hill artists or a soft jazz station. The harder music will break out at one point)

ingredients:
5 cups flour. first whole wheat forays should be half and half unbleached enriched to whole wheat (NOT PASTRY FLOUR, you need the gluten for the rise)
extra flour for kneading board /can be any kind
yeast in amount specified on packet. buy bulk later if you really like baking. Start with one packet
1 c warm 98-105 degree F water to dissolve yeast
honey, sugar, aguave nectar (to feed yeast so it will make good bread to feed you)
salt if wanted
oil for rising bowl

proceedure:
in large mixing bowl, put in 2 c of flour
mix yeast into warm water in a cup. and add sweetener and stir. it will smell like bad beer and dance like tripping hippies. This is good.
when the hippies have danced to a point where they are slowing down, add to flour and stir. See why I said strong plastic or wood? this is the "sponge."

If you were crazy enough to try sourdough, you'd let this ferment for a week at least...but you are nice and reasonable, and hungry, so you will add more flour.
(At this point, you are looking for texture. you want stronger than pizza dough but not pottery clay. this means the water and flour can be whatever it takes. I bake at 5500 feet, so its dry, and I add lots o' liquid.)

Ok, now you have dough.
Knead it. break out the rock/ hard dancing music.
Turn it up loud.
Ever made ceramics? think of wedging, except you are trying to trap air bubbles.
that helps the gluten stretcth and make bread, not brick.
knead vigorously until you ache and think this was a silly idea. the physical part is close to over. Admire your biceps.
kneaded dough is actually a tiny bit shiny because of some chemical changes in the flour.

place in oiled rising bowl. I actually use two separate bowls even though it's more dishes. I think it's worth it.
find a warm, not hot, place for the dough to rise.
The stovetop is good as long as you don't place the dough over the burner that also vents the oven.
Turn on the Air Supply/ Kenny G/ Wyndham Hill.
go read a book for at least half an hour. probably more, until dough is twice as large as when you started (doubled in size)
Punch it down this is fun, esp if you are tired of the Air Supply disc on repeat.
divide dough in half.
shape the bread (loves, knots, challah braid) and place in oiled loaf pans or on a conditioned pizza stone (if you have not done this, a cookie sheet will work)
let rise again. This rise is shorter.
To form a loaf, pull the dough out to a circle and roll up. tuck ends under.
I like slashing loaves, but this could be a high altitude thing.

bake for 50 min to 1:10 until the loaf sounds hollow when you knock on the underside.
I like to brush Natural Balance vegan spread on it the last few miutes to soften the crust a tiny biy. a dish of water in the oven will keep a crust really soft.
decide you will never listen to Air Supply again.
put on better music.

disclaimer: I actually like Air Supply. I saw them in concert when I was in 8th grade, while the singer Russell Hitchcock had his arm in a cast, and again last August. I painted the show, a first for them. Graham Russell owns the painting now.
I reccomend hard rocking Grateful Dead shows and Yonder Mountain String Band for the kneading.

Lexy posted a recipe for "Easy Challah" that is toDIEfor; it's a white-flour egg-bread that is WAY-good. Look in the LHC recipe cookbook and it should be there. Let me know if it's not, as I do have that recipe and it's easy and GOOD. There are many good bread recipes in that cookbook, IIRC. Again: if not, let me know, as I have the recipes from a bread-thread we had here a few years ago.

My friend makes bread that's really good, and she mills her own grains (rice, corn, red and white WHOLE wheats, barley, oat, millet and some other grain) and that is one dense and FILLING loaf of bread. You have to drink a lot of water with it, or it'll bind you up, it has so much fiber in it. I could probably get her recipe if you want...

Don't wanna knead? Here's a yeast recipe that lets time do the work.

No-Knead Bread (NY Times) (http://www.nytimes.com/2006/11/08/dining/081mrex.html?ex=1171861200&en=08c79c0e731618d2&ei=5070)

(Don't wanna register? Here's where you can get usernames and passwords--good for other sites, too. ;) www.bugmenot.com )

Thanks for the tips and recipes everyone! When I searched I had only searched this forum, rather than the Crafts & Hobbies section! Sorry about that, hope it's not too much of an inconvience.

It's no inconvenience at ALL! As you will see from the cookbook, we apparently LOVE to talk about food, and bread is always a GREAT topic! I'm GLAD you brought it up; it makes another opportunity for us to share about the great topic of....mmmmmmm, bread....cooking and good food~! :smooch: Dont' feel bad about a thing!

we apparently LOVE to talk about food

Yep, food is right up there with hair and menstruation. :lol:

^^ gosh, we are weird birds....

My post on the previous bread thread (http://forums.longhaircommunity.com/showthread.php?p=622929#post622929) contains several helpful links for people wanting to learn more about bread baking.

In fact, I'm going to merge these two threads as they both have wonderful recipes and advice.

I recently started baking my own bread, and I'm loving it. So far, I've made white bread, cinnammon raisin bread, and today I made pão com chouriço (bread with chorizo) a popular portuguese bread. What about you? Which are your favourite breads/recepies?

Mmm, bread. I usually just make honey bread (proof the yeast and add extra flavor with honey) but I like pickle bread as well. My friends like me to make challah, but do you realize how much challah hungry college boys can eat? It's crazy.