Who can make BREAD (real bread)?

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Replies

  • Agate69
    Agate69 Posts: 349 Member
    I have purchased no bread for almost 3 years I too use the recipe above,(artisanal bread in 5 min) plus several that use more whole grains and some that are gluten free. I recently have started making crackers. Easy, filling, high fiber and relatively healthy
  • meagalayne
    meagalayne Posts: 3,382 Member
    No knead bread is great and takes all of 5 minutes to whip together.
    Use the Google. It will set you free.
  • ladymm40
    ladymm40 Posts: 31
    Thanks everyone for sharing all the recipes and experience.....

    I think I will make bread tonight after work....yummmmmm.
  • Jaulen
    Jaulen Posts: 468 Member
    I have a bread machine....and will use that to fully cook the bread, or just use it to mix and rise the bread, then bake it in the oven (bought a pullman loaf pan earlier this year....love it for perfectly square sandwhich style loaves).

    Just started making my own sourdough breads.

    I have the La Brea bakery cookbook, and the Bread Machine Breads Bible cookbook.

    Haven't bought a loaf of bread since around the start of the year.
    (make our own dinner rolls, caramel rolls, and english muffins too)

    And someone posted above about cutting bread 1/12-inch thick, that's very thin!
  • jazzcat55
    jazzcat55 Posts: 164 Member
    Try Jacques Pepin's Slow and Easy Bread in a Pot:

    http://onceuponaplaterecipes.blogspot.com/2012/09/jacques-pepins-easy-one-pot-bread.html

    It really is so easy. You mix up the dough in a nonstick saucepan, let it sit at room temp for an hour, punch it down, put it in the fridge overnight, then bake the bread right in the same pot the next day. So good!
  • Unknown
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  • herblackwings39
    herblackwings39 Posts: 3,930 Member
    www.thefreshloaf.com has a lot of bread recipes and helpful advice.
  • healthykae
    healthykae Posts: 190 Member
    careful of the yeast! I had a bad experience.
  • sharonlynnereynolds
    sharonlynnereynolds Posts: 8
    My grandmother used to make oatmeal molasses bread by hand. I don't think she used a cast iron pan. I think she used loaf pans.

    If you want a good bread recipe at web sites, I'd recommend King Arthur's Flour or Cook's Illustrated.

    If you want some good bread recipe cookbooks, I'd recommend Fannie Farmer, James Beard, The Loaf and Ladle, etc. You can find awesome cookbooks of all kinds at library booksales, which often happen at this time of year. I've paid $2 a piece for primo cookbooks by legendary cooks and chefs. It's cheaper than printing out all those recipes from the web.
  • Bobbie8786
    Bobbie8786 Posts: 202 Member
    Like others said, making bread is very easy, I do it all by hand (my KitchenAid broke:angry:). The only real key part is knowing when you have kneaded enough. The window pane test works great to determine when you are there (google it).
  • ckish
    ckish Posts: 341 Member
    http://www.mymotherssecrets.com/easy-no-knead-bread.html
  • colortheworld
    colortheworld Posts: 374 Member
    Unless you have a commercial / restaurant bread oven, YES you need a heavy covered pot to make bread that beautiful. Something like what you showed in your picture would work great. Also a big dutch oven would work (and would be multi-purpose). Like this http://www.amazon.com/dp/B00063RWYI/ref=cm_sw_r_tw_dp_Iasfsb1GBF3HH

    Baking bread like this is super-easy, but takes a bit of patience because you have to start at least the night before. Here's a < 2 minute walkthrough from America's Test Kitchen with all the detail you need for a basic, delicious white loaf.

    http://www.youtube.com/watch?v=SsXIl8KEfpk

    No no no no no.
    I've never made bread in a cast iron skillet, however, I have made bread for something like 18 years, about every kind of bread you can think of, and you don't typically cover bread when you bake it. It usually continues to rise a little in the oven when you first put it in, and if you covered the top of it, you may very well end up with bread stuck to the top and bottom. The only time I have ever heard of covering bread while baking, or ever covered it, was when I made campfire bread, and a few times when the tops of the bread darkened too fast, and I stuck some foil over it towards the end of the baking process.

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