Guest guest Posted February 2, 2002 Report Share Posted February 2, 2002 Hi Folks... I just purchased two glass loaf pans with the determination to bake my own bread. Anyone out there with good basic bread baking recipies and hints? Also: There are only 3 of us in our family and does bread really freeze that well? Can I half the portion? Any comments on the type of yeast I should use? Thanks! Jill Oregon...where the sun isn't shining..YET. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2002 Report Share Posted February 3, 2002 Good for You! :-) I love to make bread. I will guess that you are talking about yeast breads. Here's a few hints that I can think of off the top of my head (I'm assuming you have never done this before): Regardless of the type of yeast you use 1) Be sure it is fresh, check the date on the package 2) Do not get the water too warm or you will kill it 3) Feed it! Add a half tsp of sugar or so to your yeast water. If using whole wheat or grain flours (other than regular white flour) add some gluten flour as part of your flour mixture. This is because it is the gluten which traps the yeast bubbles and makes the bread rise. Regular white flour usually has enough. Be sure to cool any heated liquids adequately before mixing into the dry ingredients. Don't add them while too warm. Knead, knead, knead well according to your recipe's instructions. Kneading is what releases the gluten to do it's job. Don't add all of the flour in the bowl to start. Leave out about a third and mix it in gradually, until dough is just right. Usuall it should be form enough to hold its shape (loaf/roll, whatever) but not too stiff. More like soft playdough. Recipes to follow... Have Fun!!! :-) cheryll , " littleceasar97103 " <norths@s...> wrote: > Hi Folks... > I just purchased two glass loaf pans with the determination to bake > my own bread. > Anyone out there with good basic bread baking recipies and hints? > Also: There are only 3 of us in our family and does bread really > freeze that well? Can I half the portion? Any comments on the type > of yeast I should use? > Thanks! > Jill > Oregon...where the sun isn't shining..YET. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2002 Report Share Posted February 3, 2002 Olive bread 1 1/4 cup warm water 1 pkt active dry yeast 1 tsp olive oil 1 chopped onion 4 cups flour (can use half wheat/half regular) 1 tsp salt 1/3 cup black olives, drained and chopped 1 Tbsp Olive paste 1 Tbsp Oregano 1 Tbsp Parsley Blend yeast and water in a small bowl and set aside. Saute onion in a skillet with olive oil until golden brown. Set aside to cool. Mix 1/2 the flour, salt, and herbs in a large bowl. Make a well in center and add yeast mixture, onions, olives and olive paste. Mix well and continue to add flour and knead until a soft dough is formed. Knead well 5 minutes, cover, and let rise in a warm place about 2 hours. Form into round or oblong loaves and place on greased cookie sheet. Use a knife to cut criss-cross pattern on top. Preheat oven to 425. Bake 10 minutes, then reduce temp to 400 and bake 20 minutes more, until golden brown and loaf sounds hollow when tapped. , " littleceasar97103 " <norths@s...> wrote: > Hi Folks... > I just purchased two glass loaf pans with the determination to bake > my own bread. > Anyone out there with good basic bread baking recipies and hints? > Also: There are only 3 of us in our family and does bread really > freeze that well? Can I half the portion? Any comments on the type > of yeast I should use? > Thanks! > Jill > Oregon...where the sun isn't shining..YET. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2002 Report Share Posted February 3, 2002 If you do not eat cheese, then you can leave it out and just have a herb-onion bread. I have not tried it with vegan cheese. Herb-Cheese bread 1 1/4 cup warm water 1 pkt active dry yeast 1 tsp olive oil 1 chopped onion 4 cups flour (can use half whole wheat/half regular) 1 tsp salt 1 tsp dry mustard 3 Tbsp herbs of your choice (I usually use Italian Seasoning) 3/4 cup lowfat cheddar (Soy cheese works fine) Blend yeast and water in a small bowl and set aside. Saute onion in a skillet with olive oil until golden brown. Set aside to cool. Mix 1/2 the flour, salt, dry mustard and herbs in a large bowl. Make a well in center and add yeast mixture, onions and cheese (reserve a little cheese to sprinkle on top of the loaves). Mix well and continue to add flour and knead until a soft dough is formed. Knead well 5 minutes, cover, and let rise in a warm place about 2 hours. Form into round or oblong loaves and place on greased cookie sheet. Sprinkle reserved cheese on top. Preheat oven to 425. Bake 10 minutes, then reduce temp to 400 and bake 20 minutes more, until golden brown and loaf sounds hollow when tapped. , " littleceasar97103 " <norths@s...> wrote: > Hi Folks... > I just purchased two glass loaf pans with the determination to bake > my own bread. > Anyone out there with good basic bread baking recipies and hints? > Also: There are only 3 of us in our family and does bread really > freeze that well? Can I half the portion? Any comments on the type > of yeast I should use? > Thanks! > Jill > Oregon...where the sun isn't shining..YET. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2002 Report Share Posted February 3, 2002 Millet Oatmeal Bread 1/3 cup millet 1 cup water 1 pkt active dry yeast 1/2 cup sucanat or equivalent sweetner 2 1/2 cups warm water, divided 3 3/4 cups whole wheat flour (Note: I only used 3 cups as it seemed too stiff) 1 1/4 cups wheat gluten flour 1 3/4 cups rolled oats 2 tsp salt 6 Tbsp sunflower seeds 2 Tbsp oil Cook millet in the 1 cup of water until fluffy, and set aside to cool. In a small bowl mix yeast, sucanat, and 1 1/4 cups warm water. Set aside. In a large bowl combine dry ingredients and about 2/3 flour & mix well. Add oil, millet, yeast mixture and remaining 1 1/4 cups water. Mix well and continue to add flour until you have a medium-stiff dough. Dough should be light and spongy and a little sticky. Knead about 10 minutes. Divide in half and place in two greased loaf pans. Let rise about 45 minutes, until pans are full. Bake at 375 for 30 minutes. Oil tops to tenderize crust. , " littleceasar97103 " <norths@s...> wrote: > Hi Folks... > I just purchased two glass loaf pans with the determination to bake > my own bread. > Anyone out there with good basic bread baking recipies and hints? > Also: There are only 3 of us in our family and does bread really > freeze that well? Can I half the portion? Any comments on the type > of yeast I should use? > Thanks! > Jill > Oregon...where the sun isn't shining..YET. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2002 Report Share Posted February 3, 2002 I've made alot of bread in my time, but this was ABSOLUTELY the STICKIEST dough I've ever dealt with, NO KIDDING. If you can't knead it (I usually can't) just mix it the best you can. Good bread, though... Also tastes just fine without the sage and spices. Sage Quinoa Bread 1 cup quinoa 2 1/2 cups water 1 cup lukewarm water 2 Tbsp lukewarm soymilk 2 Tbsp canola oil 1 Pkt active dry yeast 1/2 cup whole wheat flour 3 cups bread flour 3 Tbsp dried rubbed sage 12 fresh sage leaves coarsely chopped 1 TBSp chile powder 2 1/2 tsp salt In a saucepan bring the 2 1/2 cups of water to a boil. Add quinoa and simmer about 20 minutes until quinoa is fluffy. Drain and set aside to cool. There should be about 2 cups of cooked quinoa. (helpful hint: do not add more than 2 cups!) In a large bowl combine the 1 cup water, soymilk, oil, and yeast. Let sit for 2 minutes. Add cooked quinoa and dry ingredients. Mix well with dough hook (or knead by hand) for 8-10 minutes. Cover bowl with plastic wrap and let rise in warm place until double, about 1 1/2 hours. Punch down and let rise again, about 30 minutes. Preheat oven to 400. Divide dough in half and place in two generously greased loaf pans. Cover with plastic wrap and let rise again about 30 minutes. Bake 35-40 minutes until top of loaves is golden brown and loaf sounds hollow when tapped. Makes 2 loaves. , " littleceasar97103 " <norths@s...> wrote: > Hi Folks... > I just purchased two glass loaf pans with the determination to bake > my own bread. > Anyone out there with good basic bread baking recipies and hints? > Also: There are only 3 of us in our family and does bread really > freeze that well? Can I half the portion? Any comments on the type > of yeast I should use? > Thanks! > Jill > Oregon...where the sun isn't shining..YET. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2002 Report Share Posted February 4, 2002 Hi. I am not a total vegan, so pardon if this contains ingredients you can't have. I have both my pasta and my foccacia recipes on my website (easier to read than an email). Foccacia: http://www.kurle.com/bonjee/gourmet/foccacia.htm Homemade pasta dough (this uses eggs, sorry): http://www.kurle.com/bonjee/gourmet/pasta.htm Happy breadmaking. -bj Auctions Great stuff seeking new owners! Bid now! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2002 Report Share Posted February 4, 2002 Vegans can use Egg Substitute. It doesn't replace nutritional value, but does replace the binding agents. BeaEmail: bhurd BonnieJean Kurle [bonjee]Sunday, February 03, 2002 9:59 PM Subject: Re: Re: bread baking Hi. I am not a total vegan, so pardon if this contains ingredients you can't have. I have both my pasta and my foccacia recipes on my website (easier to read than an email). Foccacia: http://www.kurle.com/bonjee/gourmet/foccacia.htm Homemade pasta dough (this uses eggs, sorry): http://www.kurle.com/bonjee/gourmet/pasta.htm Happy breadmaking. -bj Auctions Great stuff seeking new owners! Bid now! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2002 Report Share Posted February 5, 2002 on 2/2/02 11:42 AM, littleceasar97103 at norths wrote: > Hi Folks... > I just purchased two glass loaf pans with the determination to bake > my own bread. > Anyone out there with good basic bread baking recipies and hints? > Also: There are only 3 of us in our family and does bread really > freeze that well? Can I half the portion? Any comments on the type > of yeast I should use? > Thanks! > Jill > Oregon...where the sun isn't shining..YET. > Hi I use Fleishmans yeast, the quick kind that come in a three packet. Bread will really dry out in the freezer so I wrap it first in foil then into a large freezer bag. Fresh homemade bread does not last long before getting moldy so another thing you can do is slice it when its cool and freeze it that way. Once the dough has risen you can portion it anyway you want. You can also freeze the dough after the first rise and do the rest when you have time just freeze it in the pan your going to bake it in then foil and freezer bag. Donna Quote Link to comment Share on other sites More sharing options...
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