baking bread

[BirdBrain]

Scrambled, I can relate with you!! I have been making yeast breads since I was a young girl. Where we lived, you either had to make it yourself (as well as all the sweet breads--doughnuts, cinnamon rolls, etc) or suffer through what the baker in town produced (usually dry and not very good beyond the first day). My mother had a wonderful recipe for a heavy rye bread. Dad and I were talking about that just yesterday. I have children that have allergies, so making our bread is my only option now too. I have a grain mill and grind my own wheat. The flavor of bread make with fresh milled wheat is incomparable. I also learned that to get consistent results I had to weigh my flour. For any who are interested, here is my recipe:

1 Tablespoon of active dry yeast
1/2 cup warm water
Mix these and set aside

3/4 cup very hot water
1/4 cup honey
Mix these and set aside

1 1/4 cups buttermilk

These are your liquid ingredients and will be added all at once to:

5 1/2 cups (830 grams) of whole wheat flour
2 teaspoons of salt

I use a kitchenaide mixer with a dough hook to mix and knead these all together. Once they are mixed well and kneaded for about 5-10 minutes I add:

4 tablespoons of butter.

Continue to mix until the butter is worked in. Then set aside to rise until double. Punch down and divide into 2 loaves and place in oiled bread pans. Alow to rise until almost double and bake at 350 degrees for about 40 minutes until when tapped they sound hollow and are golden brown. If you use glass pans or dark (teflon type) pans the bake time may be a little less.

I have a large freezer and a family that likes bread, including in-laws, so I usually make 12 loaves at a time and as soon as they are cool wrap them tightly in plastic wrap (several layers) and freeze them. In fact, yesterday was baking day.

 

[hsm5grls]

Prissy,
I want that recipe too. If you ever find one or if anyone here has it...please..please....share

edited because I am a bad speller LOL

 

[SeaChick]

Miss Prissy,
You might want to try those Parsnip rolls I was talking about last week. I know it sounds weird but the parsnips (which you puree super-smooth in a food processor) make them soooooo soft, moist and sweet. You don't taste parsnip AT ALL...Here's the recipe again (and note I put the wrong water temp on the original one, I'm editing it now...)

Parsnip Dinner Rolls
very tender.
Makes 30 rolls (I freeze batches)

1 # parsnips
1/4 cup light brown sugar
nutmeg (fresh-grated if possible) aprox 1/16th tsp
2 tsp kosher/coarse salt or 1 tsp table salt
1 cup milk
6 Tablespoons butter
2 tsp lemon peel
1 Tablespoon active dry yeast
1/4 cup warm water
4-5 cups unbleached all-purpose flour
melted butter (optional)

Peel parsnips and chop roughly. Cook in 2 cups salted water aprox 15-20 minutes until tender. Drain and puree in food processor or mash very smooth(should equal about 1 cup). beat in brown sugar, nutmeg, salt, milk, butter and lemon peel. In medium bowl dissolve yeast in warm water (100-110 degrees). Add parsnip mixture and then stir in flour cup by cup until staerts to come away from sides of bowl. Turn onto floured board, wash out the bowl, dry it and oil it while dough rests a minute or two. The knead, adding flour as needed, 4-5 minutes until smooth.
Place in oiled bowl, turn to coat, cover with plastic wrap, and place bowl over a pan of hot but not boiling water until double in volume (30-40 min?)
Turn dougn out and form balls. Place on buttered baking sheet, cover with towel, let rise until doubled. Bake in preheated 375 oven 15-20 minutes until golden. remove and brush with melted butter if a soft exterior is desired.

 

[Steve]

I make bread but I use a breadmaker.

Mom used to make it in the oven, sure smelled good and I always asked for the heel with lots of butter on it soon as she sliced it.

 

[SeaChick]

Bird brain-
That recipe looks great! I have never had much luck with all whole-wheat loaves; I usually have to add some white for consistency (for the gluten??). Does that one slice OK for sandwiches or is it more a dinner loaf?
Stacey

 

[meriruka]

Quote:
Can you give me some tips on making Rye? I can make really good white breads, but everytime I use Rye, I get a brick. I mix the flour with high- gluten white and I've even added gluten or more yeast. Nothing works.

 

[MissPrissy]

Same here. My rye bread is also brick-like, heavy and ends up with the chickens.

I can cook but I am not a baker.

 

[stilwellchick]

I used to make bread by hand but when I was working a lot switched to a bread machine. I love it! Really saves the wear and tear on my arthritis. Bread has become so expensive in the store and we really don't like the store bought stuff either. Sometimes I make an extra loaf and freeze it.

 

[BirdBrain]

Seachick,
If you don't let it rise too high, the texture is great for sandwiches. Bread will rise more once you put it in the oven (as you know) so don't be tempted to let it rise to the level you expect to see it when it is done, or you will be disappointed.

I gave a loaf to a friend (Mormon and bakes all her bread) and she asked me pointedly about the ratio of white to wheat. She could tell from the taste that it was made with fresh milled wheat, but had not had success with a loaf that was completely wheat. She was surprised to find that it had no white flour in it. I got this recipe from a wonderful bread book (which I highly recommend) called The Laurel's Kitchen Bread Book. It is a wonderful guide to making whole-grain breads. This is not just a recipe book, it is like having a tutor there with you. It is chock full of wonderful advice and tips. Did I mention how much I like this book?

 

[palabeco]

With the news of wheat prices rising, my DH and I were discussing making our own bread just last night. I am going to dust off my bread machine today!