(Closed) I MADE BREAD!

posted 5 years ago in Cooking
Post # 3
Member
114 posts
Blushing bee
  • Wedding: May 2013

F-yeah! Way to go girl!

 

 

 

Now teach me! haha 😉

Post # 4
Member
1109 posts
Bumble bee

@ellisrobertson:  woohoo! Did you use a bread maker or the oven? Either way, congrats!!

Post # 7
Hostess
8577 posts
Bumble Beekeeper
  • Wedding: October 2014

I love breadmaker bread! It takes so long but tastes so good!

Post # 9
Member
5423 posts
Bee Keeper
  • Wedding: November 2012

Wow, Id love to do this one day

Post # 10
Member
1010 posts
Bumble bee
  • Wedding: November 1999

Awesome! Homemade bread simply cannot be beat, if done right. I’ve actually made gluten-free bread that tasted better than any bread bought in a store. I was floored by this! Kudos for braving the oven, OP! 🙂

Post # 11
Member
2212 posts
Buzzing bee
  • Wedding: May 2014

Yay for making bread!  It’s awesome and delicious.  Have you tried the no-knead bread?  It’s pretty amazing as well.

Post # 12
Hostess
8577 posts
Bumble Beekeeper
  • Wedding: October 2014

@ellisrobertson:  Yeah, it can be pretty dense, it’s super filling. I like to make it with potroast, and homemade chicken & noodles [with REALLY thick noodles]. So good & filling. But such a pain to make.

Post # 15
Member
7311 posts
Busy Beekeeper
  • Wedding: October 2011 - Bed & Breakfast

Try the Artisan Bread in 5 Minutes A Day book. I make all of our bread.

INGREDIENTS

  • 6 1/2 cups all purpose flour (my version is 3 cups AP flour, 1 cup bread flour, 2 1/2 cups whole wheat flour + 2 tablespoons molasses)
  • 3 cups lukewarm water
  • 1 1/2 tablespoons active dry yeast
  • 1 1/2 tablespoons salt

DIRECTIONS

  1. Place salt and yeast in a large bowl with a lid
  2. Pour in the water
  3. Mix in the flour until incorporated
  4. Cover loosely with lid and allow to rise for 2 hours on the counter (no need for a warm place, regular room temps work fine)
  5. Put the dough in the fridge until you are ready to use (or use right away. it doesn’t matter)
  6. When you are ready to bake, cut off a grapefruit sized piece of dough from the main batch
  7. Use lightly floured hands to shape the dough into a smooth ball by gently tucking the dough under the ball
  8. Place the dough ball onto a pizza peel or cutting board that has been dusted with cornmeal
  9. Allow the dough ball to rest for 40 minutes
  10. Meanwhile, preheat your oven to 400 degrees with an empty metal pan on the bottom shelf and a pizza stone on the middle shelf of the oven, also boil 1 cup of water just before you are ready to bake
  11. After the 40 minute rest period, use a bread knife to make 2-3 diagonal slashes on the top of the bread
  12. Shimmy the dough off of the pizza peel/cutting board directly on to the hot pizza stone
  13. Pour 1 cup of boiling water into the metal pan on the bottom shelf
  14. Bake for 35 minutes
  15. Cool on a wire rack (do not cool on the pizza stone!)
  16. Do not cut it until it is totally cool.
  17. Enjoy

 

Alternate baking option- Bake the entire batch as a single loaf.

  1. Shape it into a ball, let it rest for 40 minutes on a cornmeal covered surface
  2. Preheat over to 450 with a cast iron dutch oven (with lid) already inside the oven
  3. Pull the pre-heated dutch oven out and quickly transfer the bread to the dutch oven
  4. Cover and bake for 50 minutes
  5. Cool on wire rack
  6. Enjoy

Post # 16
Member
2212 posts
Buzzing bee
  • Wedding: May 2014

@ellisrobertson:  Mmm…pitas!

This is the no-knead recipe I used:  http://pinterest.com/pin/137852438566255442/

Basically, you throw everything together, cover it, and let it sit out for 8-12 hours and then bake! 

Last time I tried it, it was really good, but I think it was a little too cold in my house for it to rise properly.  That won’t be a problem, now that it’s Spring, but my cousin (who I grabbed the recipe from) recommended putting the whole thing in the oven with only the oven light on when the house is cold.  🙂

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