Ho-made Bread.
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I've never had good luck with quick rise....it's results are volatile and I can't count on it to produce good results unless I'm lucky.
I would go the traditional route with warm water over hot. I know that's killed more than one loaf...
Pretty much what bynsky said.0 -
Just split top.0
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Oh and yeah, use bread flour. It's worth it.
I just bought 10lbs of regular flour. I shall donate 5 or something... just for you.
:drinker:0 -
Try regular yeast and let it rise longer. All the tips given were great as well. Especially the keep trying, I make bread a lot, and some times they still don't come out right.
ditto here as well...
Only tip I will give you came from my mother and that came from her mother...which came from her mother...you get the idea.
You know you have stirred it enough when you leave flour in the bowl....
You know you have kneaded it enough when the flour comes off the bread...
You will know what I mean when you see it.0 -
Serious post is serious.
I made bread from scratch this weekend and need experienced bread makers advice... It was very dense. I'd like something lighter and airier inside.
What I did was a basic flour, quick rise yeast, hot water, little sugar & oil... herbs & asiago cheese.
It was good, don't get me wrong, but very dense. Took about 6 hours, baked in a cast iron pot, dish of water in bottom of oven. Three separate Knead, Punch, Rise for an hour rounds of fun.
Any good recipes? I'm determined to perfect bread based on my own obnoxious definition of perfection.
Your mistake is glaring and obvious. Simply substitute cauliflower flour and it will always be light and fluffy. And, it rises in half the time, so you'll have plenty of time to complete that pine cone bird feeder project.0 -
I came here to see a ho make some bread. Oh well. I'll just settle for a bottle of craft beer + self-rising flour. Simple, and yummy.0
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Oh and yeah, use bread flour. It's worth it.
I just bought 10lbs of regular flour. I shall donate 5 or something... just for you.
I have never bought bread flour and my ho-made bread is amazing!!0 -
My wife (quite an accomplished bread baker as you can see from my size) says that instead of measuring flour by volume, measure it by weight. If the flour is compacted, you can accidentally use more than the recipe calls for. If the rising worked ok (and it sounds like it did from your description) that is the second most likely culprit.0
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My wife (quite an accomplished bread baker as you can see from my size) says that instead of measuring flour by volume, measure it by weight. If the flour is compacted, you can accidentally use more than the recipe calls for. If the rising worked ok (and it sounds like it did from your description) that is the second most likely culprit.
Also this.0 -
Serious post is serious.
I made bread from scratch this weekend and need experienced bread makers advice... It was very dense. I'd like something lighter and airier inside.
What I did was a basic flour, quick rise yeast, hot water, little sugar & oil... herbs & asiago cheese.
It was good, don't get me wrong, but very dense. Took about 6 hours, baked in a cast iron pot, dish of water in bottom of oven. Three separate Knead, Punch, Rise for an hour rounds of fun.
Any good recipes? I'm determined to perfect bread based on my own obnoxious definition of perfection.
Your mistake is glaring and obvious. Simply substitute cauliflower flour and it will always be light and fluffy. And, it rises in half the time, so you'll have plenty of time to complete that pine cone bird feeder project.
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Seriously... all awesome things I never knew about bread making. I'm one of those people "Well, if it says 120 degrees, 140 MUST simply be BETTER cause it's more!"
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AH YES! Forgot to add that you should always be weighing your flour.
My recipe calls for exactly 452 grams, lol0 -
Serious post is serious.
I made bread from scratch this weekend and need experienced bread makers advice... It was very dense. I'd like something lighter and airier inside.
What I did was a basic flour, quick rise yeast, hot water, little sugar & oil... herbs & asiago cheese.
It was good, don't get me wrong, but very dense. Took about 6 hours, baked in a cast iron pot, dish of water in bottom of oven. Three separate Knead, Punch, Rise for an hour rounds of fun.
Any good recipes? I'm determined to perfect bread based on my own obnoxious definition of perfection.
Your mistake is glaring and obvious. Simply substitute cauliflower flour and it will always be light and fluffy. And, it rises in half the time, so you'll have plenty of time to complete that pine cone bird feeder project.
Somewhere in the world, a kitten just died because you said this.
I hope you can live with that.0 -
I have an Oster bread maker. I use the quick-rise setting, which knocks out a 2lb loaf in about 90 min. It's delicious, and makes amazing toast and sandwiches. And the best part: I throw in the ingredients and walk away. No work, no mess. Win.0
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Just split top.
GAH-ROAN!!!0 -
Odus, baby, sugar, honey, lemondrop...too much?
TRUST ME. This recipe is ridiculously easy and requires almost NO work and uses a dutch oven too. You can add whatever you want to it also.
http://www.simplysogood.com/2010/03/crusty-bread.html
Crusty Bread
3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon Instant or Rapid-rise yeast
1 1/2 cups water
In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.
NO joke, I almost sent you a FB message this weekend, I know you're gifted in the ho-made bread category!!
You should have!0 -
I would prefer not to eat bread made by a Ho.0
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I would prefer not to eat bread made by a Ho.
Ho's are ppl too!!!!
You're missing out.0 -
Ho ho ho0
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