That's what I was thinking last night!
Could I possibly get a recipe?Oh, trust me, it is.
Any Home Bakers Here?
- Thread starter N F C
- Start date
Busy day here with moving a new kitchen table, chairs and a hutch.
I still managed to bake sourdough honey spelt bread though.
It is very tasty!
I still managed to bake sourdough honey spelt bread though.
It is very tasty!
- Thread starter
- #7,903
Busy day here with moving a new kitchen table, chairs and a hutch.
I still managed to bake sourdough honey spelt bread though.
It is very tasty!
Congrats on the new furniture (good looking bread there Ron)!
Here is my recipe for Classic White Bread.
Classic White Bread
6 to 7 cups bread flour
2 tbs plus 1 tsp active dry yeast
3 tbs sugar
1 tbs salt
2 ¼ cups very hot tap water
2 tbs ascorbic acid for preservation (optional)
2 tbs butter or margarine softened or melted (I usually just let it soften) and 2 tbs to brush onto the loaves.
First I proof my yeast. I use my Kitchen-Aid and in the bowl mix together 3 ½ cups of the flour, salt, ascorbic acid, and the butter mixing for about one minute.
I add my proofed yeast to the dry ingredients and mix together scraping the bowl frequently.
I add the remaining flour until the dough comes together and knead it in the Kitchen-Aid for a few minutes until the dough is smooth and springy.
I put some vegetable (peanut) or some type of oil in the bowl and roll the dough until is greased on all sides.
Cover the bowl loosely with plastic wrap and let it rise in a warm place for about an hour until double in size.
Grease two 8x4 or 9x5 inch loaf pans with shortening or cooking spray
After the dough has risen, take it out of the bowl onto a floured surface and punch it down, divide it in half and flatten each half with your hands or you can use a rolling pin then roll the dough up tightly.
Pinch the end of the rolls to seal the ends and place seam side down in the pans. Melt some butter and brush loaves with the butter, cover loosely with the plastic wrap and let them rise in a warm place for about 40 minutes to an hour, until the bread has doubled in size.
With the oven racks near the bottom of the oven heat the oven to 425°F
Bake for 25 to 30 minutes until the bread is a deep golden brown. Remove from the pans to a wire rack or pastry cloth and brush the loaves with more melted butter and cool.
Last edited:
Yep, that's it!Right!?!
That's what I was thinking last night!
Could I possibly get a recipe?
Honestly, I don't have a recipe, I just do it a little different every time. Lol. Basically put 8oz of cream cheese in a mixer and slowly mix in 1/2 cup at a time of powdered sugar till it is the consistincy you want, and then flavor it with whatever you want, my personal favorite being vanilla.
Only to a certain percentage - and some ingredients are disguised by "scientific" or proprietary names. For instance, I think there are at least 4 different names for monosodium glutamate.
It would be nice if they had to list all the spices they put in stuff. There is some canned goods that I would like to replicate from fresh ingredients, if only I could figure out the spices they use. Its probably the chemicals that they add that are adding the flavors that I am missing in trying to replicate them.
BakerGirl
Chirping
- Nov 5, 2016
- 65
- 34
- 51
I've found there are copy cat recipes for just about everything these days. Google what you are trying to replicate, and you may find the recipe.
- Thread starter
- #7,909
I agree...wish there was full disclosure. DH is sensitive to MSG and sometimes it's hidden.
This is why we farm. Store bought food is sickening.
Similar threads
New posts New threads Active threads
-
Threads with more replies in the last 15 days
-
-
Question of the Day - Saturday, July 12th, 2025
- Started by casportpony
- Replies: 164
-
-
-
-
