Baking Bread

[JillLars]

Does anyone here bake bread from scratch?

My mom got me a bread pan and some bread mix for my birthday, I made the bread and it was super yummy, and that inspired me to try making bread from scratch for the first time!

So, last night I made cinnamon bread (like the kind with the swirls) and it turned out really good!

Maybe I'll open up a bakery someday!

If anyone has any yummy bread recipes feel free to share, I don't have a bread machine, so recipes for regular mixers are appreciated

 

[JillLars]

Here's a picture of the bread I made!

and here's a link to the recipe

http://content1.williams-sonoma.com/recipe/recipedetail.cfm?objectid=5B309548-9E83-4FD6-AF616859E5672169,returnpath=%2Frecipe%2FcRecipe%2Ecfm%3FobjectId%3D7BC7328A%2DA4A9%2D4FFB%2DBBD09A8DA72E7C00%2Csub%3D4

 

[_Orion]

I really enjoy making breads from scratch...especially french bread. It takes some practice when you're only working with flour, water and yeast (and a pinch of salt)...but it's worth it. A warm baguette is with dinner is one of life's little pleasures



A baking stone is important in my opinion as well as a very hot (500 degrees) humid oven for a great crust.



Julia Child has a wonderful recipe with extraordinarily detailed instructions in her book "The way to cook" http://www.amazon.com/exec/obidos/tg/detail/-/0394532643/qid=1080822448/sr=8-2/ref=pd_ka_2/104-6223069-6034323?v=glance&s=books&n=507846



Also check out this site...very good information http://www.baking911.com/bread_french.htm



I knead the dough initially in a food processor for a short period of time...then knead it by hand. It's a good workout too Also...weigh your flour! It makes a difference...you won't have to do so much adjusting at the end. Humidity has an effect on the volume of the flour.



I see you have a Williams Sonoma recipe linked... they have a great dinner roll recipe that I make often...I'll see if I can find it at home and post it. it's really good.



Good Luck and Keep Practicing...

 

[JillLars]

Cool, thanks OB!

 

[ShetlandRose]

I made four batches of cinnamon rolls from scratch in one week. My husband and I (and the neighbors) simply couldn't get enough of them.

Does anybody find that off-brand all-purpose flours are heavier than the old standards (at least in America)? I have better luck with Gold Medal and Pillsbury than the others. Have never tried Robin Hood flour though.

I buy yeast from a restaurant store so I can get a large quantity at a lower price. If I keep the yeast in a jar in the refrigerator it lasts a long time.

My husband and I love bread, so I'm always looking for new recipes.

I do use my bread machine almost daily. We wouldn't even think of sending out for pizza anymore. I have a huge pizza pan and make the dough in the machine, and I can control the time when the dough rises. Oh homemade pizza tastes sooooooooo good!

 

[mle]

is so much fun. I love the kneading. This recipe is so yummy. It is slightly sweet, delicious breakfast or afternoon tea bread. We love it so much you will often see us at dinner dipping it in soup.

Molasses Oatmeal Bread

2c boiling water
1c quick oats
1pkg. or 1 scant Tbs active dry yeast
1tsp sugar
1/2c lukewarm water
1/2c molasses
1/4c sugar
2tsp salt
1Tbs butter
6c to 6 1/2c All-purpose flour

In a large bowl pour boiling water over oats. Let stand 1/2 hour.

In another bowl sprinkle yeast and 1tsp sugar into lukewarm water; let stand 10 minutes, then stir.

Add molasses, sugar, salt, and butter to the cooled oatmeal; blend well. Stir in dissolved yeast. Add enough flour(1 cup at a time) to make a soft dough. turn out on floured board and knead until smooth and elastic - about 10 minutes.

Place in a greased bowl; turn to grease the top. Cover with a clean towl and let rise in a warm place until double in bulk - about 1 hour.

Punch down and knead lightly for 2 minutes. Divides dough in half and shape into loaves.

Place into 2 greased loaf pans or shape roud or oval loaves on a cookie sheet. Cover and let rise until double in bulk - about 1 hour.

Bake in a hot oven 400 F for 45-55 minutes.

 

[rubsley]

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[JPPT1974]

Baked bread from the oven is excellent and homemade!!

 

[Surprised by joy]

Accidentally posted this twice. See next post:

 

[Surprised by joy]

I bake bread from scratch. When I say from scratch: first I grind the flour. I've been baking bread for a few years, and it seldom comes out of the oven edible. A hint: bread made from 100% rye flour does not rise! Oh, well. If at first you don't succeed. . . .

I had this lovely recipe for a focaccio bread topped with chopped garlic, mm, but I lost the recipe.