baking bread

[chickenranchwife]

I refuse to buy bread at the store, because I can make it. All my kids love homemade bread and so does DH. I think there are times I make too much because the chickens seem to get some every now and then.

Here's the recipe I use (Simple White Bread)
Dissolve and let rise:
3 pkg. yeast or 2 1/4 tsp X 3 1 tsp sugar
1 1/2 C. warm water

Mix and add yeast:
4 C flour 1/2 C sugar
1 tsp. salt 4 C Water
2 TBSP. melted butter 3 eggs

Mix in 8 Cups flour, 1 cup at a time. Knead in 1 1/2 cups flour. Grease dough and bowl; let rise for 1 hour. Work down. Let rise in loaf pan. Bake at 350* for 40-45 minutes. Makes 5 loaves.

Here's my favorite Over night Cinnamon Rolls
2 env. active dry yeast 2 Cups scalded milk
1/3 C. oil 1/3 Cup Sugar
2 tsp. salt 3 tsp. baking powder
1/2 Cup warm water 6 1/2 -7 1/2 Cups flour

Topping
2 Cups brown sugar 1 Cup butter
4 T. Corn Syrup 1 Cup sour cream

Heat and pour topping in bottom of pans. Prepare bread as usual. Let rise until double or1 1/2 hours. Prepare 2 9x 13-inch pans. Prepare topping. Spread half of topping in each pan. Punch down dough and divide in halves. ROll to a 10 x12 inch rectangle. Spread with butter, sugar and cinnamon. ROll and cut into 12 1 inch slices. Place on topping. Repeat the rest of dough. Wrap pan with foil and refrigerate at least 12 hrs but no longer than 48 hrs. Remove foil and bake at 350* for 35 minutes. Makes 2 pans-24 rolls.

 

[bjcoop]

Does fry bread count? Also make regular loaves with (1.5 length pans). DD and DH love it. Hot frybread with strawberry jam, also warm out of the oven--smells great! I use eggs and a little milk too. Seems to add spring to the mix.
Has anyone noticed the cost of flour going up?
--------------------
16 spoilt chickens, 1 13yo rescue chicken-hound DD

DH
(DD turns 13 tomorrow--how time flys!)

 

[Katy]

chickenranchwife...Your cinnamon roll recipe and mine are pretty much identical! Since it's only the two of us at home now I sometimes instead of putting the all the prepared rolls in the fridge overnight I'll freeze them. Then when I want to bake some I just let them thaw in the fridge.

When I freeze them I put them in 9" round cake pans instead of the 9X 13 pans

 

[MsMcChick]

That looks yummy, I know what i'll be doing on the next snow day! I've always been afraid of yeast..i know that sounds dumb. I am afraid i'll ruin it and I hate to admit failure, LOL. That's why I haven't turned my woodburning hobby into a business yet, I guess.

 

[seismic wonder2]

I got a recipe from the last Mother Earth News for some really good "rustic" crusty crust type bread that is similar in taste to sourdough.
I don't have it here but you can get it at motherearthnews.com
I've cot a cast iron 4qt dutch oven that works wonders!. You can make it in the oven but sometimes I use the fireplace.
Hey, if I already have a fire, may as well cook with it! while the bread is cooling I make stew in the already hot pot!

I make bread all the time. whole wheat from flour I grind myself in my VitaMix blender thing. I buy wheat from the health food store, and use eggs from my chickens. If I could have a cow I'd use its milk and butter for a totally self sufficent bread man!.

I'm a Personal Chef/Nutritional Consultant (that's why I cook all the time)
check me at www.haleskitchen.com (still under construction)

 

[chickenranchwife]

Katy, I usually just make them when we have a crew around or do them for a Sunday breakfast for church. I might have to do them this weekend. Last time we made them we made too much topping so all I have to do is warm it up. I make them for brandings and stuff like that. Every now and then I get a wild hair and decide to do something nice for DH. The recipe is from a great grandma of some kids I baby sat years ago.

 

[Katy]

Seismic...I got that recipe off their web site, but haven't tried it yet.

 

[Chickee's Mom]

I make bread and buns quite often, but like the rest of you don't have any luck making whole wheat bread, will try that recipe, but now gonna have to go buy one of those grinders....

My favourite here and all my family is Air Buns. Usually make six to eight dozen at a time.

I make dough Gods also, fried bread with white icing. Some call them beaver tails, or elephant ears. This is a something my mom made for us kids, when we got home from school we would have them hot with butter and syrup. Oh wow, now my mouth is watering, might have to make bread today.

The parsnip bread sounds good, will have to try that, now will have to go to town and buy all the supplies.

The price of flour has gone up here also. About $11.00 for a bag of unbleached white.

 

[Katy]

Quote:
Back when our kids were home, there was never a problem with there being too many.....now I figure I don't need to eat that many at once!! I've been hungry for them lately....maybe I'll have to make some!! I got my recipe out of a sustainable agriculture newletter years ago....wouldn't it be funny if they originally came from the same place!?

 

[cybercat]

Hubby and I just started again making bread. I used to do it many many years ago when I was a kid. Hubby just started this was his 3rd loaf. We will need to change our recipe because for some reason it comes out too salty for us with just 1 tsp added. This is a basic white loaf which I am not that used to making as I always made wheat. We did not have any wheat flour this time to work with and money was short.

For those that have bread machines. How are they working these days? I had one way back when they were new and it was OK but not as good at the full mixing part and loaf always came out smaller than it was suppose too. I ended up getting rid of it and just doing by hand. So I am wondering if the newer ones are better.