Just made 3 loaves of bread, easy recipe

[John de Nugent]

Originally Posted by elbwgreez

What kind of yeast did you use, April?

I've tried making no-knead bread with instant yeast and it works very well, but the flavor is somewhat lacking.

I've also tried making wild-yeast sourdough and it isn't worth the time in my opinion.

My Margi makes fantastic bread (and just made a stellar gingerbread cake); I'll ask her to visit this thread.


Margi singing Stephen Foster's "Ah, may the red rose live alway" at David Duke's EURO conference, from about 04:00 to 08:15 in the audiofile.

As to your avatar, is that Adolf without a mustache? Is that a real photo or photoshopped? (I ask since he had a mustache, a big, wide one, already in WWI.)

Great quote from Bob Whitaker, a man whom I know a bit:

"'Anti-racist' is code for 'anti-white.'"

[Curtis Stone]

Originally Posted by April Gaede

I guess I like my sugar. I also will put up a recipe for "honey butter" that is the perfect compliment for it.

April

I made a half recipe/two loaves and it was easy. I don't see how a bread machine could be any easier. I only let it rise once, in glass loaf pans, and I put butter on the tops near the end of the baking to get them browned. With butter and strawberry jam it's really more like eating cake. I might try leaving out half the sugar next time. Also, I might let it rise twice.

If you only let it rise once, you don't have to worry about the yeast "pooping out" the second time, but you get a coarser texture to the bread, closer to cornbread. Still good. I used Fleischmann's active dry yeast 1/4 oz. package. I thought it would never rise, but it finally rose really good.

I think this is the same recipe my local steak house uses for their "dinner rolls", they bake the dough in muffin tins. I don't think this is anything like the kneaded bread my mother used to bake, though. I can't remember, she didn't bake bread very much.

[April]

Originally Posted by Curtis Stone

I made a half recipe/two loaves and it was easy. I don't see how a bread machine could be any easier.

I got this recipe from my mom. As a kid she would make it but since she was cooking phobic she was always afraid of trying anything traditional unless it was a " quick and easy" recipe. Hence I never learned to make kneaded bread. I have a few friends now who make it. I should have them show me.

Yeah if you let it rise twice it makes it more able to stay together, better than cornbread, you can slice it etc. I tried it with white and whole wheat four but the Whole wheat makes it crumble more. If I make it with white and let it rise twice it is still fragile but I have made egg or tuna sandwiches with it.

I am thinking of trying to knead it a little and see if that makes it hold together more.

[Anne]

Originally Posted by April Gaede

You guys dont need a damn bread machine, that is the point this recipe is so easy a child could do it.
try it!!

I know, I shouldn't rely on the machine, it's just that I feel intimidated by bread-making, like if I make one false move, it'll flop.

[April]

Originally Posted by Anne

I know, I shouldn't rely on the machine, it's just that I feel intimidated by bread-making, like if I make one false move, it'll flop.

If my mom, the worst cook in the world, can do it, so can you. You just mix it up, let it rise, divide into loaves and let it rise again and cook it.It really is that simple and it looks great. Men will be impressed.

And, in the end, that is the most important thing.

[Anne]

Originally Posted by April Gaede

If my mom, the worst cook in the world, can do it, so can you. You just mix it up, let it rise, divide into loaves and let it rise again and cook it.It really is that simple and it looks great. Men will be impressed.

And, in the end, that is the most important thing.

I know you're right. It's more of a mental block with me, lol. (Did I knead it enough, did the yeast rise properly? etc.) But one day I will attempt it. They say making bread is therapeutic, after all. It's funny, because I have several types of bread pans, but haven't used them! One day, one day.....

[Joe_J.]

Originally Posted by April Gaede

This is how it turned out, I used both white and wheat flour because I ran out of each.

Ever try spelt? My wife makes spelt bread in the machine. Zucchini bread, too, which is pretty good.

Spelt, though, has some interesting nutritional properties. Good for people with problems eating wheat.

There's nothing like homemade bread with butter and honey on it!

[Geoff Kelch]

I also own a bread machine and made a 3 pound loaf of 100% wheat bread yesterday. It's so easy even I can't make a mistake and that's saying something.

[TwistedCross]

For even more flavor you can sub some of the water for whole milk. It adds a little richness to the bread that can be missing in some recipes.

I will give this one a shot as it stands even though I have never made a no kneed bread before. I am always looking for new goodies in the kitchen and homemade bread is such a nice treat to share with others.

[TwistedCross]

Got this recipe from a cookbook printed in the 1940s. Made it tonight and it was pretty good.

2 eggs, slightly beaten
1 1/4 cups milk
1/4 cup melted butter or other shortening (I use butter)
1 1/2 cups yellow corn meal
3/4 cup sifted flour
1 teaspoon salt
2 tablespoons sugar

beat eggs, add milk and butter. sift dry ingredients together. Add to milk and eggs, beat well. Pour into well greased shallow pan and bake at 400 until it shrinks from the sides of pan. (I use toothpick/butter knife to check)

I tasted the mix before baking and it didn't seem sweet enough for me. I added some honey for extra flavor before baking. This turned out well and paired nicely with my chili tonight.

[Summer]

I have made a few loaves of bread as well, which turned out pretty good. But since only two of us here eat bread, atm, we tend to toss out more than we can eat. I would love to make sourdough bread as good as the sourdough bread from San Francisco, but the process is extremely long and I believe you need some hot room, like a little closet with a boiler in it to finish the process. I think I would need to be shown how to do it. They don't sell sourdough bread here, which is irritating because that is my favorite bread. Just the basic white, wheat and some kind of Polish bread that is not that good. French bread as well, which is about as close as it comes to buying sourdough here.

P.s. Mushrooms are disgusting. Yuk! Husband loves them though, lol.

[Kind Lampshade Maker]

Why don't you simply freeze the bread which you can't readily consume?

[Summer]

Bread that has been defrosted from the freezer tastes off to me. Tastes a bit gross. My grandma does that as well, and puts it in the fridge. Bread from the fridge is okay but freezer just tastes odd.

[Kievsky]

April,

You should grow your own wheat out there. It grows really well in Montana because it's dry. Doesn't grow so well here.

There's a book called "One Straw Revolution" by Masanobu Fukuoka, and he says he gets 1300 pounds of wheat from just a quarter acre. He says small scale wheat cultivation is definitely worth it if your climate is dry enough for it. If I grew wheat here in New England I'd get ergot poisoning and start burning witches. Too much moisture here, I grow corn instead.

You'd probably want to get a wheel cultivator. Wheat only needs to be shallowly cultivated.

[cillian]

Originally Posted by Kievsky

"One Straw Revolution" by Masanobu Fuk u oka[y]

Asians have funny names.

[Mike Mazzone of Palatine]

Originally Posted by Kievsky

April,

You should grow your own wheat out there. It grows really well in Montana because it's dry. Doesn't grow so well here.

You can sprout the wheat seeds indoors during the winter as well.

[Kievsky]

Originally Posted by cillian

Asians have funny names.

Yep. Fukuoka is a Japanese nationalist-racialist, as well as a Buddhist. It's a very nice book. He rails against commercial farming, foreign ideas, importing foreign food. He has a lot of healthy and correctly directed anger. If you know how to read carefully, you can see he'd have supported Imperial Japan. He says it peripherally but quite clearly. It's also a spiritual book (Taoist) as much a book on farming.

[Kind Lampshade Maker]

Originally Posted by Kievsky

...If I grew wheat here in New England I'd get ergot poisoning and start burning witches...

Good enough reason to move out of Montana. What fun is bread eating without an ergot twist?

Originally Posted by Summer

... Bread from the fridge is okay but freezer just tastes odd.

You can disguise the oddness by slicing off a couple of toaster sized slices. Then, toast. Or better yet, slice some of that loaf into toaster-sized slices, before freezing. After thawing, turn up the toaster's settings slightly, then toast

[April]

I make about 4 small loaves or 3 larger loaves from the recipe. I give one or two to friends and neighbors sometimes but usually I just wrap them in plastic and they are eaten by the kids and their friends before they get moldy or hard. An advantage to having hungry teens around.

[Mike Mazzone of Palatine]

Originally Posted by April Gaede

I make about 4 small loaves or 3 larger loaves from the recipe. I give one or two to friends and neighbors sometimes but usually I just wrap them in plastic and they are eaten by the kids and their friends before they get moldy or hard. An advantage to having hungry teens around.

The wisest parents capitalize upon the success of the family.

YouTube - Cop Eats Pot Brownies, Calls 911

YouTube - Cop Eats Pot Brownies, Calls 911