Can bread be made from all purpose flour? PICS added-Pg. 2

[popcornpuppy]

I use a very simple recipe.

4 cups flour
3 tea spoons active dry yeast
1 table spoon oil (I use olive oil)
1 and 1/2 to 1 and 3/4 cups water, hot enough to activate but not kill the yeast 110* is about right
salt (I never measure, I eyeball it) maybe half a teaspoon
and my secret is a tablespoon of honey. the natural sugar probably gives the yeast a boost and it helps with the flavor since I don't use butter as the fat in my recipe and I don't use cane sugar.

ETA when adding the water, you know the consistancy you want with bread so just make sure it's not too sticky or too dry and add the water accordingly

 

[Hangin Wit My Peeps]

Oh the honey sounds like a great addition

Thanks for the recipe...I'm going to try that out

 

[Hangin Wit My Peeps]

Saddina...that's exactly what I do while the bread is rising. Works wonders

 

[bonnylass79]

Quote:
Another method is to spray the bread with water while it it cooking. I usually spray mine 4-5 times. Don't know how folks with bread machines would do it.

 

[popcornpuppy]

Quote:
I don't really measure the honey either. I eyeball that but I had to put some measurement down to give folks an idea. Some days I add more depending on how I feel. Without the honey, it is very bland tasting.

 

[Equus5O]

I was going to start a topic, but I'll hijack this one! LOL

How do you store your homemade bread? Do you wrap it in plastic, foil, a towel?

 

[msgenie516]

Quote:
I'm the OP but I'd like an good answer to that one, too! I do have problems storing the bread, either it gets dry or it gets moldy in the summer (really fast). Then I can't even feed it to the chickens! I don't have any sophisticated storage system, I just put it in a ZipLoc bag with it partially open. But that doesn't work too well, so it would be great if someone could give any good recommendations for storing!

BTW, I just put the bread in the machine. When I checked my bread flour canister, I did find that I had a little left, so the bread is being made with half bread flour and half AP. I did add vital wheat gluten. First I added two tablespoons (I think that equals six teaspoons) and then I thought, "Oh, well, maybe a little more won't hurt", so I added another teaspoon. The package only calls for four teaspoons per loaf (with all bread flour), but now I think I have added seven teaspoons. I'll update to let you know how it turns out!

 

[msgenie516]

Hi again!

Thank you everyone, for your help! You saved the day with your advice, as the bread turned out beautifully even with using about half AP flour. I don't think I would have attempted it without some encouragement! It is a standard bread machine bread (so nothing fancy) but here are some pictures:

When it first came out of the machine:

After I removed it from the pan:

The first slice:

The inside was very soft with a finer texture than usual and the crust was nice and chewy without being hard. It also rose very well. I'm very pleased! Next time, I should just use the "Dough Only" cycle and bake a loaf in the regular oven so I can be more creative.

Thanks again!

Genie

 

[Sissy]

the honey sounds like
a delish idea . I will be trying it to day in
my bread.

 

[mandieg4]

Quote:
Our Walmart sells gallon sized bags that close with a twisty tie rather than ziplock. They are the perfect size for bread.