wilkes

This is a bit lengthy, but I got it just today in an e-newsletter from www.livingonadime.com :

Bread Baking Basics

We get so many questions about how to make homemade bread, so I thought I would try to answer just a few of them today. Don't let all this information make it seem too involved and scare you away from making bread. Once you get used to it, it really isn't a whole lot harder than baking a cake. Just read the information and then follow the recipe step by step.

I once read a book by an older woman on how to bake a pie. She said bake one everyday for 2 weeks and at the end of that time you will know how to bake a pie. That rule applies for many things, including bread baking. Things may seem a little awkward or difficult at first, but after you have made it 14 times you will have learned what not to do and will get comfortable with it. There really was a lot of wisdom in what that older woman said.

We didn't put my favorite recipe for homemade bread in Dining on a Dime because it isn't quite as frugal as others, but I thought some of you might like it now. Also, I will give you my grandmother-in-law's very frugal recipe.

Before I share the recipe, here are some useful tips on baking bread:

Unless the recipe states otherwise in the recipe, heat about 1/4-1/2 cup of the water to 120-130° or until it is hot when you put your finger in it. It can't be too hot or too cold. This is one of the most important parts of making the bread. With practice and time, you will start being able to tell when you have the correct temperature.

When the water is hot enough, add part of the sugar (about 2 Tbsp.) to the water and then the yeast. You add sugar because yeast feeds on sugar. This process is called proofing. The yeast should start foaming, which tells you it's good and also that you haven't gotten the water too hot. If nothing happens, your yeast is dead for one reason or another so you need to get some new yeast or try it again with a different water temperature.

It is also good to do this because proofing the yeast gives the bread a better start. So you don't get confused, there are some recipes where you add the yeast with the flour and other ingredients and can't proof. That's OK because those recipes make up for it by calling for you to mix the ingredients with a mixer.

When you can, add a 1/2-1 cup of mashed potatoes to your bread recipe or, in place of regular water, use water you have used to cook your potatoes. Yeast loves potatoes and the more it eats, the bigger it grows, making the bread lighter and fluffier.

Never add salt with your yeast and water because the salt will kill it.

Have all ingredients at room temperature. Don't forget to take the eggs out and let them warm up.

If the recipe says to add enough flour to make a stiff dough, just add the flour until it is slightly sticky, taking that last 1/2 cup or so of flour and putting it on your kneading surface. Then knead the last of the flour into the bread. If you get to much flour in the recipe, it makes the bread tough. Beginners sometimes put in all the flour that the recipe calls for and then add more flour on the board to knead, it causing the dough to get too stiff.

You can't knead bread too much. Knead until it is very smooth and elastic, usually about 10-15 minutes. I know that is a long time. That is why I don't make bread as often since I have had CFS. I made my best bread on the days my husband would come into the kitchen, spy my dough and start pounding on it. He had more strength than I and always did a better job of kneading.

I always roll my dough into a 14x9 rectangle then roll it jelly roll style and put it in the pan. This helps to get rid of any large air bubbles you might have in the dough that can leave large pockets and holes in your bread.

I have tried many methods to raise bread, from putting it in a covered bowl on the stove to putting it in the car on a warm day. What I found works best for me is to heat my oven on the lowest temperature while I am mixing my dough. After about 5 minutes of heating, I turn the oven off, turn my oven light on and place the dough in my oven (not covering). It works great every time. The heat from the light seems to give it the right amount of warmth.

I also do this when I put the bread in the pans to rise. I place the dough in the oven to rise using the method I described above (reheating the oven and turning it off). Then, when it is almost double in size, I leave it where it is and turn the oven on to the temperature that the bread is supposed to bake and bake it.

Most recipes say to let bread double in size and, to see if it is ready, press your finger into it. If the dent stays, it is ready. After you have made several loaves, you can pretty much tell when it is ready. When I use the method for raising dough I describe above, I skip this test because my bread finishes rising the last little bit while the oven is preheating.

Most bread doughs can be frozen. Mix and knead. Shape into loaves, mini loaves or rolls, not letting it rise. Wrap very well and freeze. When you want to use it, thaw and let it rise. It will keep in the freezer about 4 weeks, but after that the yeast starts going bad.

When you freeze or in store home baked breads, be sure to wrap them well. Bread can lose its moisture. If you don't think you will use it quickly, freeze part of the already baked bread, because it can dry out and get moldy faster than store bought bread. This is the reason our great-grandmothers came up with recipes like bread pudding and French toast.

If your bread isn't quite done but is getting too brown, you can tent with foil. To test whether or not it is done, thump it with your fingers and it should sound hollow.

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Today's Recipes:

Here's my favorite bread recipe. It is a cinnamon bread but when I want to make regular bread, I just make it into loaves without spreading the cinnamon and sugar on it. This makes 2 loaves of bread.

Jill's Favorite (Cinnamon) Bread

6 1/2 - 7 cups unsifted flour
6 Tbsp. sugar
1 1/2 tsp salt
1 pkg. yeast
1 cup milk
3/4 cup water
1/3 cup margarine
3 eggs (room temp.)

Filling:

Margarine, softened
1/2 cup sugar
2 tsp. cinnamon

Mix 2 cups flour with sugar, salt and yeast. Put the milk, water and margarine in a large mixing cup and heat in the microwave to 120° or until it feels really hot when you put your finger in it. (The margarine doesn't need to be melted.) Gradually add to the dry ingredients. Add the eggs and 1/2 cup more of flour. Stir in enough additional flour to make a stiff dough. Turn on to a lightly floured board and knead until smooth and elastic (or you can knead it in the bowl). Place in a greased bowl (It sounds strange, but I use bacon grease), turning to grease the top. Put in warm place (like I mentioned above) and let rise until double; about 35 minutes.

Punch down and divide into 2 halves. Roll into a 14x9 rectangle. If you are making regular bread then, beginning at the 9 inch end, roll as you would a jelly roll, gently making it into a loaf. Divide and place in 2 greased 9x5 bread pans. Let rise again for about 35 minutes until double. Bake for 45-50 minutes. To see if it's done, thump with your fingers. If it sounds hollow, it is done.

For Cinnamon Bread:

After you have rolled the dough out, spread it with a thick layer of margarine. Then sprinkle with sugar and cinnamon and roll as above. Be sure to tuck the ends under so the goodies won't ooze out.


Grandma Suhler's White Bread

This is a great frugal recipe or one to use when you are short on ingredients because it doesn't call for things like milk or eggs.

This recipe was written the way we did it years ago, with just the ingredients and minimal instructions, so I hope you can figure it out OK. As you will see this, recipe breaks most of the rules I explained above, but her bread was always great.

You might also notice she did most of her kneading and working the bread in her bowl instead of dirtying a counter. One of our readers mentioned doing the same thing on the blog a few days ago.

1 pkg. yeast
1 tsp. salt
1 Tbsp. shortening or margarine
1/4 cup sugar
2 cups water, very warm
Flour (about 6-7 cups)

Shift flour into the above mixture, stirring until it is too thick to stir. Then work with hands, adding flour as needed until it becomes a very stiff dough and won't stick to your hands. Place in a greased bowl, turning to coat top and set in a warm, draft free place about 1 1/2 hours. (This is why I like my oven method for rising.)

Punch down and let rise 1/2 hour more. Make into loaves or rolls. Makes 2 loaves. Bake at 325° for 1 hour for loaves and 35 minutes for rolls. (I found 375° for 25 minutes also works for the rolls.)

Last Note:

You don't always have to use as much yeast as the recipe calls for. For example, my original bread recipe called for 2 packages of yeast and it made 2 loaves. I have used just one package for years and it works fine. Grandma's original recipe was doubled and made 4 loaves but still only used 1 package of yeast.

If a recipe calls for 2 packages of yeast and it makes 2 loaves of regular bread, you can usually just use 1 package to save a little. If you plan on making bread on a regular basis, you might want to buy yeast in bulk or in the jars because it is much less expensive.


The Living On A Dime newsletter is published by:
Kellam Media and Publishing, Inc.
P.O. Box 844, Andover, KS 67002

beer bread

2 cups self rising flower

1/4 cup sugar

1 cup beer (any kind you want)

bake at 350 for 40 min. take it out and spread some butter and garlic salt on top. put back into oven untill its good and brown on top. its good to after you have cut it sprinkel a little bit more garlic salt on it and then put some mozzorla cheese on it and put in the oven untill the cheese is mealted. i use this alot for pasta's

Thank you wilcox...

Yeast Rolls
½ tsp. sugar
4 Tbsp. warm water
2 pkg. rapid rise yeast
¾ c. oil
2 c. warm water
1 tsp. salt
4 Tbsp. sugar
7 c. bread flour

Sprinkle ½ tsp. sugar in a 2 cup measuring cup. Add 4 Tbsp warm water and all of yeast – stir and let rise. Meanwhile in large bowl mix ¾ c. oil, 2 c. warm water, 1 tsp. salt and 4 Tbsp. sugar. Add yeast mixture. Stir. Add 4 c. flour and stir well. Add additional flour – knead on floured surface – roll and cut out like biscuits. Spray baking pans with baking spray (Pam). Place rolls on pan leaving space between each. Brush tops with oil and let rise at room temperature until doubled in size (about 2 and ½ hours). Bake at 4oo degrees until golden brown (about 15 to 20 minutes). Butter tops while hot if desired.

Sourdough Bread

(Takes a bit of time but well worth the effort!)



Starter:

1 pkg. yeast, fast rise

1 C. Sugar

3 Tbsp. instant potatoes

1 C. warm water



Combine in large (half gallon) jar - cover with plastic wrap and band (don't use the lid because it needs to breath). Let set 8 - 12 hours then put in the refrigerator for 8 more hours. Take out and "feed." (Add 3/4 cup sugar, 1 cup water, and 3 Tbsp. instant potatoes.) Let work for 8 hours (at room temp.). Pour off 1 cup and make bread. Feed every five days to keep starter going - letting it sit out around 8 hours each time then pour off 1 cup (you must pour off a cup and discard or give away even if you don't want to make bread that week). (Starter smells soured - but makes great bread - if you use the same starter for a long period it may start to have an off smell - that's when I throw it out and start over!)



Sour Dough Bread:

1/3 C. Sugar

1 Tbsp. Salt

6 C. Plain bread flour (can mix half whole wheat if desired)

1/2 C. Crisco oil

1 C. Starter (from recipe)

1 and 1/2 C. hot tap water (not boiling)



First Day: In large bowl make a stiff batter of all bread ingredients and mix (easiest done with clean hands). Grease a large bowl all over with oil - put dough in bowl and turn to coat. Cover with aluminum foil and let stand over night at room temperature.



Second Day Morning: Divide dough into 3 equal part. Knead each part 8 - 10 times or more to burst air bubbles. Put each loaf into greased loaf pan. Brush top with oil. Cover with foil and let rise for 4 - 5 hours. When doubled in volume bake in a 350 degree oven for 30 - 45 minutes until golden brown. Take out and rub top with butter.



Serve hot or let cool.

May vacuum pack extra loaves and freeze. Put back in oven to thaw and reheat - cover with foil to prevent burning.

I would like some good bread recipes too but i still havent seen any posted

CHECK PM

well bring her with ya!!!!

Ill have to chech with the Boss and see if I can get a Night Pass. She dont let me out much.

there's other factors to artisan bread....the class hasn't gotten that far yet...but would be a nice couple of class's to experiment with.

I just Google Baking Bread and got alot of stuff.My frist Google experience.

Okay..I learned someting new..See you can teach a old Dog new tricks.

artisan breadmaking is kneeding the dough and handcrafting or shaping the loaves...it's not using a breadmachine

I have no Ideal.

stress are you talking artisan breadmaking?

I have a nice food processor that does a good job on the dough. So that make it alot easier for me.

we've got you covered then..

I make a good pizza dough. But Breads like French and Itialian and Yeast rol ls have escaped me.

my husband is here every week...and mr grannyfelts....lawd man...men like to bake too!!!!

You have men in the Baking classes???