Any Home Bakers Here?

[chickmom3941]

Same here. Cannot send private message, cannot upload a file.
DARN. Regards, Aria

Hi Aria. I received your message and tried sending an answer to you. I have no idea if it was sent or not. Like you, I have issues sending messages on here. If my message didn't go through, I was just basically telling you that I can't be of much help. So sorry, but I'm the last person who can help anyone with computer issues - lol.

 

[Aria]

Sorry, I am trying to learn and navagate....NOT having luck. Thanks.

 

[pennyJo1960]

actually is you want the recipe for french bread
Sourdough French Bread

Overnight Starter, see below 1 Tbl. salt

Tbl. butter or margarine 4-5 C. flour

1 Tbl. sugar(opt.)

Overnight Starter:

1 C. sourdough starter 4 C flour

2½ C. warm water(105F)

Prepare starter the night before by combining starter, 2½ cups warm water and 4 cups of flour in a large, non-metal bowl. Cover with waxed paper and then a towel. Place in a warm (70º) location. Remember to save enough starter to replenish the starter! Melt margarine and let cool so that it wont kill the starter. ( If you want the bread to raise faster, dissolve 1 pck. of yeast in 1/4 C. warm water and let soften 5 min.).

Stir (yeast) cooled butter, salt, (sugar) and 1 cup of the flour into the overnight starter. Beat until blended. Add remaining flour until a stiff dough forms (sourdough will remain slightly sticky, so judge by stiffness rather than by stickiness). Cover with a cloth and let raise 1 to 2 hours or until doubled. Punch down and kneed, adding flour as necessary. Divide dough in half and shape into two elongated loves. Place side by side on a 12x15 cookie sheet. Cover and let raise 1-2 hours until doubled. Slice diagonally every couple of inches across the top (allows for expansion) of the bread. Bake at 450F for 25 minutes.

highlight the text control key, C, open word page control, V I have mine large pring but you may resize it Control P will print a page

 

[wyoDreamer]

I use my Kitchen-Aid mixer for this and it just so convenient to make in a hurry.

1-Hour Italian Bread
1 1/2 cups warm water
1 tablespoon honey
1 tablespoon Active Dry Yeast
1 1/2 teaspoons salt
3 1/2 – 4 1/2 cups flour

Mix water, honey and yeast in the mixer bowl. Let sit until foamy, usually about 3 minutes. With mixing paddle, stir in 1 c. of flour and salt. Stir for 2 minutes. Change to dough hook and dump in 2 1/2 c flour. Let machine knead the dough until it is soft - about 8 minutes.
Shape into a loaf and place on floured cookie sheet. - I make it about 2 inches in diameter and about a foot long. It reaches from one corner of the cookie sheet to the opposite corner.
Dust with flour and cover with a towel. Let sit in a warm place for 10 min. (I turn on the oven at this point. The loaf is usually doubled by the time my oven reaches temperature.)
Pre-heat oven to 425 degrees. Slash loaf 3 times with a sharp knife and bake 20 to 25 minutes.

Depending on the humidity or whatever, I sometimes need to add a little more flour or a little more water. To add more water I use a spray bottle - each squirt is 1/4 tsp of water for the bottle I use. If it looks dry and the flour isn't mixing in very well, give it a couple of squirts of water. If it is too sticky and not coming off the sides of the bowl, give it a tablespoon of flour.

 

[Aria]

Penny, THANKS. Wish the upload file would work.

actually is you want the recipe for french bread
Sourdough French Bread

Overnight Starter, see below 1 Tbl. salt

Tbl. butter or margarine 4-5 C. flour

1 Tbl. sugar(opt.)

Overnight Starter:

1 C. sourdough starter 4 C flour

2½ C. warm water(105F)

Prepare starter the night before by combining starter, 2½ cups warm water and 4 cups of flour in a large, non-metal bowl. Cover with waxed paper and then a towel. Place in a warm (70º) location. Remember to save enough starter to replenish the starter! Melt margarine and let cool so that it wont kill the starter. ( If you want the bread to raise faster, dissolve 1 pck. of yeast in 1/4 C. warm water and let soften 5 min.).

Stir (yeast) cooled butter, salt, (sugar) and 1 cup of the flour into the overnight starter. Beat until blended. Add remaining flour until a stiff dough forms (sourdough will remain slightly sticky, so judge by stiffness rather than by stickiness). Cover with a cloth and let raise 1 to 2 hours or until doubled. Punch down and kneed, adding flour as necessary. Divide dough in half and shape into two elongated loves. Place side by side on a 12x15 cookie sheet. Cover and let raise 1-2 hours until doubled. Slice diagonally every couple of inches across the top (allows for expansion) of the bread. Bake at 450F for 25 minutes.

highlight the text control key, C, open word page control, V I have mine large pring but you may resize it Control P will print a page

 

[Aria]

Thanks Penny for French Bread
Thanks WVO Dreamer for the Italian Bread
Have printed both recipes. Upload File???? I have resized the photos and still does not upload. Will keep trying. Thanks again, Aria

 

[Aria]

Thanks Penny for French Bread
Thanks WVO Dreamer for the Italian Bread
Have printed both recipes. Upload File???? I have resized the photos and still does not upload. Will keep trying. Thanks again, Aria

 

[pennyJo1960]

Thanks Penny for French Bread
Thanks WVO Dreamer for the Italian Bread
Have printed both recipes. Upload File???? I have resized the photos and still does not upload. Will keep trying. Thanks again, Aria

is it a photo or print? as in word file

 

[Aria]

is it a photo or print? as in word file[/QU

 

[Aria]

is it a photo or print? as in word file[/QU It is a photo taken with my Camera and I have done this email photos etc and all works. Have
uploaded photos and sent to other sites. All work. I have reduced
the photos and still will not upload. Keep getting message something like photo not what expected. What is that> I am lost. Thanks Aria