Bread Making

[Guest guest]

In a message dated 12/10/2007 5:48:51 P.M. Central Standard Time,

matildalucet writes:

 

Breadmaking is art and science combined

 

 

This is so true. At one time Challah was one of my favorite breads to

make...such a silky, perfect dough. I now pretty much just use my bread

machine,

but back in the days when I didn't have one I used to put my oven on 250 for

a few minutes, turn it off and let the bread rise (covered with a damp cloth)

in there.

 

TM

 

 

 

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[Guest guest]

Have you tasted this bread before from the same recipe? You probably didn't do

anything wrong. If you make it tomorrow chances are it will be perfect.

Humidity, weather in general can affect bread. I have a favorite recipe and I

make this bread often, every loaf with be a little different in texture.

Donna

 

Steph <mrswalp29 wrote:

I am making some Challah bread and I noticed it didn't rise very well.

I followed the directions well and all the ingredients were fresh does anyone

know what I might have done wrong?

 

=^.^= Steph

 

 

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[Guest guest]

I find that once winter-like weather hits here, rising times get a whole lot

longer. A bread

that can go through two risings and a baking and be ready in about three hours,

start to

finish, suddenly can take all day. Many recipes say to " put in a warm place " to

rise, but

clearly those authors have never been in my house in winter. :-)

 

Breadmaking is art and science combined. Did the bread still taste good?

 

-ginger

just north of Boston

 

, Steph <mrswalp29 wrote:

>

> I am making some Challah bread and I noticed it didn't rise very well. I

followed the

directions well and all the ingredients were fresh does anyone know what I might

have

done wrong?

>

> =^.^= Steph

[Guest guest]

Couple of thoughts. First is temperature of the water used to mix the yeast,

then the ambient temperature where the dough was put to raise. To hot and it

kills the yeast, too cool and it takes longer to raise. Did you proof your

yeast? (yeast, warm water, pinch sugar in glass; let sit till bubbles and

raises in glass) I always seem to knead my Challah a bit longer. (Probably

because it is a wonderful feeling dough.) Although recipes always say that

all-purpose flour is as good as any other, I use bread flour. Vital Gluten also

helps provide a bit more support to the bread, as well. Other reasons for poor

raising can be too much fat, sugar or salt, or old yeast. (Did you use

vegetable shortening, butter or margarine? Oil doesn't seem to do very well in

my breads.) If you haven't already cooked the bread proof another package or a

tablespoon of yeast and knead it in, adding a little flour as needed. hth,

jeanne in Ga

 

Steph <mrswalp29 wrote: I am making some Challah bread and I

noticed it didn't rise very well. I followed the directions well and all the

ingredients were fresh does anyone know what I might have done wrong?

 

=^.^= Steph

 

 

Never miss a thing. Make your homepage.

 

 

[Guest guest]

Jeanne,

Where to start... I used rapid rise yeast with warm water and it called for 2

Tablespoons of sugar it foamed nicely. It also called for 2 Tablespoons of oil

and I used all purpose flour. The bread itself was the best I ever made so yummy

without a hole at all. I kneaded it for 10 minutes which for me is unusual I

normally don't have the patience but I wanted to make sure it was perfect. It

was small but so yummy.

 

 

=^.^= Steph

 

 

 

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[Guest guest]

Ginger,

I think you are right it was just plain too cold I live in Vermont and even

though I placed it near the warm oven it wasn't warm enough. I am going to try

the oven method next time the bread itself was so yummy our family of four ate

the whole loaf I am sure the scale will hate me this morning.

 

 

=^.^= Steph

 

 

 

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[Guest guest]

If you have an oven that has a pilot light, putting the dough in the

oven (with the oven off) has always worked for me when it's too

cold/drafty for dough to rise.

 

Yum, challah

 

matildalucet wrote:

> I find that once winter-like weather hits here, rising times get a whole lot

longer. A bread

> that can go through two risings and a baking and be ready in about three

hours, start to

> finish, suddenly can take all day. Many recipes say to " put in a warm place "

to rise, but

> clearly those authors have never been in my house in winter. :-)

>

> Breadmaking is art and science combined. Did the bread still taste good?

>

> -ginger

> just north of Boston

>

> , Steph <mrswalp29 wrote:

>

>> I am making some Challah bread and I noticed it didn't rise very well. I

followed the

>>

> directions well and all the ingredients were fresh does anyone know what I

might have

> done wrong?

>

>> =^.^= Steph

>>

>

>

>

>

[Guest guest]

If the weather is cold and I'm in a relative hurry and I only need one loaf (lot

of ifs there!), I

can cheat on the rising by using the microwave on its very lowest setting to

hurry up the

rising a bit. It's safer to do something like set the bowl in a warm but not hot

oven, or on a

rack over hot water with a towel over all to hold the steam in. Less likely to

accidentally kill

the yeast. But if I'm very careful, I can use the microwave and get a loaf,

start to finish, in

2-3 hours.

 

-ginger

 

, Maureen <ailanthus wrote:

>

> If you have an oven that has a pilot light, putting the dough in the

> oven (with the oven off) has always worked for me when it's too

> cold/drafty for dough to rise.

>

> Yum, challah

[Guest guest]

Has anyone made GF bread in a vitamix. I just got one to make green smoothies

for my family and thought it would be great if I could do that as well.

 

Thanks

Amy

 

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