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Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by HennysMom, Dec 9, 2008.
let them turn out okay ...
MissPrissy... say a prayer for me will you?
can you share what recipe you are using? i have tried making bread from a recipe in grit magazine. it was hard and not very good. i don't have a bread machine and this was a dutch oven method.
yep.. got it off the back of a flour bag LOL Stood there looking like a kid in a candy store in the baking aisle I'm sure from all the stares I was getting. Began with "think I'll do cookies.." (which I love to bake) then.. saw the bread flour and went Hmmmmm
Give me a few mins to type it all and I'll post it
oohh ! Here it is but... she has a website too!
Roses Basic Hearth Bread
Adapted from Rose Levy Beranbaum, The Bread Bible, W. W. Norton & Company, 2003
This is the recipe as it appears on the back of the flour bag but with a few additions, variations and lots of tips! (Note: to print the out, select the text and copy into a word document)
Makes: About 1 3/4 pounds of dough: An 8 inch round loaf, or a 9 inch sandwich loaf, or 16 dinner rolls, or 12 hot dog buns, or 8 hamburger buns
3 cups/1 pound Harvest King flour (measured by dip and sweep)
1/4 cup/1.25 ounce whole wheat flour
1-1/4 teaspoons rapid rise, bread machine or other instant yeast
1-1/2 teaspoons fine sea salt
1-1/3 cups/11.25 ounces room temperature water
1 teaspoon mild honey, such as clover
Optional for soft crust for sandwich bread or buns: 1/4 cup olive or vegetable oil
In a mixing bowl, whisk together the bread flour, whole wheat flour and yeast. Then whisk in the salt. Stir in the water and honey (and optional oil). Using a mixer with a dough hook or by hand, knead the dough until smooth and springy (about 7 minutes, or 10 minutes by hand). The dough should be soft and just sticky enough to cling slightly to your fingers. If it is still very sticky knead in a little flour. If it is too stiff spray it with a little water and knead it.
Set the dough in a lightly greased bowl and lightly spray or oil the top of the dough. Cover tightly with plastic wrap and set in a warm spot. Allow the dough to rise until doubled, about an hour. (Stick a finger into the center of the dough and if it keeps the indentation its ready.) If baking it the following day, press down the dough and set it in a large oiled zipper type storage bag, leaving a tiny bit unzipped for the forming gas to escape, and refrigerate it. Remove it to room temperature 1 hour before shaping.
When ready to shape the dough, set it on a very lightly floured counter and flatten gently with your fingertips. Shape into a round ball or football. Set it on a baking sheet lined with parchment or lightly sprinkled with cornmeal or flour. Cover with a large container or oiled plastic wrap and allow it to rise until almost doubled and when pressed gently with a finger the depression very slowly fills in.
While the dough is rising, set the oven rack toward the bottom and place a baking stone or baking sheet on it. Set a cast iron skillet or heavy baking pan on the floor of the oven or on the lowest shelf. Preheat the oven to 475F. for 45 minutes or longer.
With a single edged razor blade or very sharp knife, cut one or more long, 1/4 inch deep slashes into the dough. Mist the dough with water, quickly but gently set the baking sheet on the hot stone or hot baking sheet, and toss 1/2 cup of ice cubes into the pan beneath. Immediately shut the door and bake 10 minutes. Then lower the temperature to 425°F. and continue baking 20 to 30 minutes or until the bread is golden brown and a skewer inserted in the middle comes out clean. (An instant read thermometer inserted into the center will read about 210°F.). Halfway through baking, turn the pan halfway around for even baking.
Remove the bread to a wire rack to cool completely or until just warm.
I'll let you know if I like this bread or not - on the site its gotten alot of good reviews apparently.
I want some bread! Send me some.
Melt butter on the top of the loaf when it comes out of the oven--that way you will have a nice soft crust.
Have fun! Home made bread is so yummy!
MMMMMMMM okay I just took the 2nd loaf out of the oven and the 1st loaf was just warm enough to cut - so I did
I have to say this is a very good recipe - hubby enjoyed it and so did my son. This tastes like a cross between a sourdough and a regular bread almost.
Boy does the house smell wonderful!
These ladies on BYC convinced me to bake a cake last year- first one I ever made! Maybe I'll have to try the same thing with bread this winter.
that sounds tasty! we only eat homemade bread. my kids are so spoiled to it.
you're in for it now!