tag:blogger.com,1999:blog-34331489.post8899199878015947056..comments2023-06-12T04:54:44.983-07:00Comments on Small Time Cooks: Adventures in BakingJessicahttp://www.blogger.com/profile/16881407681016424407noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-34331489.post-39287551046942843222007-04-23T11:57:00.000-07:002007-04-23T11:57:00.000-07:00I make the same recipe as Jenny. It's really, rea...I make the same recipe as Jenny. It's really, really good.<BR/><BR/>That's the only thing I can make. <BR/><BR/>I bought some fresh, compressed yeast that I want to try. It expires today, so I better get on it.<BR/><BR/>Yeast is so hard.Mumsyhttps://www.blogger.com/profile/17092184516428832757noreply@blogger.comtag:blogger.com,1999:blog-34331489.post-1242521072894133452007-04-18T14:33:00.000-07:002007-04-18T14:33:00.000-07:00OH YEAH. and if you flick or thump the bottom of t...OH YEAH. and if you flick or thump the bottom of the loaf and it doesn't sound hollow, it's not done.Jennyhttps://www.blogger.com/profile/18045980270615348902noreply@blogger.comtag:blogger.com,1999:blog-34331489.post-89892746759324641872007-04-18T14:32:00.000-07:002007-04-18T14:32:00.000-07:00I first started with basic whole wheat bread and i...I first started with basic whole wheat bread and it has so few ingredients that you really can't screw it up too much. It makes 4 loaves but can easily be halved and works best in the mixer. What I learned was to start super basic and then once you have the confidence to move up to stuff with more ingredients etc. <BR/><BR/>Susie’s Whole Wheat Bread<BR/><BR/>4 cups hot water<BR/>1 Tblsp salt<BR/>2 Tblsp yeast<BR/>1/2 cup honey<BR/>1/2 cup oil<BR/>2 Tbslp gluten flour<BR/><BR/>I start adding wheat flour and mixing until the dough comes away from the sides of the bowl. I think I use at least 8 cups of flour and maybe 10. I never measure. I let it rise once till double in size then shape into loaves. I let it rise one more time and bake for 30 minutes at 350 degrees.<BR/><BR/>You could cut it in half if your mixer can't handle this much bread dough.<BR/><BR/>Jamie Oliver and Nigella Lawson (her book 'How to be a domestic Goddess') have really good bread ideas. Nigella uses instant yeast and lets it sit in the frige overnight. I tried it and I couldn't believe how easy it was.Jennyhttps://www.blogger.com/profile/18045980270615348902noreply@blogger.comtag:blogger.com,1999:blog-34331489.post-75585048848188628732007-04-18T07:57:00.000-07:002007-04-18T07:57:00.000-07:00wow you guys are brave. bread scares the bee-gibe...wow you guys are brave. bread scares the bee-gibees out of my. I totally cheat and just use the bread maker, unless it's bananna bread... that i can do.kellyhttps://www.blogger.com/profile/08366217382075432901noreply@blogger.comtag:blogger.com,1999:blog-34331489.post-76616183811711648062007-04-18T04:46:00.000-07:002007-04-18T04:46:00.000-07:00Wow Stephanie, thanks for all the tips and the lov...Wow Stephanie, thanks for all the tips and the lovely compliment! I haven't chosen my second recipe yet, but I'm definitely not backing down from yeast till I've conquered it!Jessicahttps://www.blogger.com/profile/16881407681016424407noreply@blogger.comtag:blogger.com,1999:blog-34331489.post-6637783900817099992007-04-17T17:16:00.000-07:002007-04-17T17:16:00.000-07:00Hi there, I just made my first homemade bread loav...Hi there, I just made my first homemade bread loaves 2 weeks ago. I went with the Amish White Bread recipe on allrecipes.com because it had so many good reviews AND helpful hints in the reviews. <BR/><BR/>I added cinnamon sugar to the 2nd loaf and both turned out awesome, also I use Splenda because I am sugar sensitive. <BR/><BR/>This was what I did: I used rapid rise yeast and a kitchen aid mixer, I did proof the yeast a bit in the mixer just to make sure it was working before adding the flour a cup at a time with a dough hook. I let 1.5 hours for the first rise, and an hour in the loaf. I was also quite fearful of over kneading, as I also seem afraid to over-mix anything everyone seems to always warn against that! <BR/><BR/>AND our house is usually cool, and it was a cold day, so I let the loaves rise in the oven. I turned it to warm/250 degrees for 20 seconds (should barely feel warm in there, any hotter and it will kill yeast), then OFF and let them rise in there, seemed to work perfectly! (make sure to remove loaves before you preheat oven to bake of course)<BR/><BR/>The loaves looked so good I was terrifed to cut into them, but they were like wonder bread, I was thrilled!<BR/><BR/>I plan on making some brown bread, and oats, multigrain, wheat, etc. soon, but was glad to get a basic recipe down. Also if you (anyone) tries that recipe, it's very sweet bread, I just like it toasted with butter. So use less sugar if you want more sandwich type bread. Sooo yummy!<BR/><BR/>One last tip is that the Joy of Cooking cookbook has REALLY good illustrations of bread making, from what the dough should look like after rising, to kneading, and shaping. I must've looked at those pages a thousand times! Yeast scares me too! <BR/><BR/>Good luck with future attempts, glad you eat least had a decent 2nd loaf! Love your blog!bobcatsteph3https://www.blogger.com/profile/12680277550882005319noreply@blogger.com