Post # 1
AND I’M SUPER EXCITED ABOUT IT!
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@ellisrobertson: woohoo! Did you use a bread maker or the oven? Either way, congrats!!
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@MattysBeeBee: Okay! I totally will! If you’re serious, send me a PM! I’m sleep-deprived and very giddy, so lots of exclamation points!
Post # 6
@Girasole: Oven. We’re not big on appliances around here (we have a toaster and a Ninja and a griddle and a crockpot and that is the extent of our kitchen appliances) so all of our endeavors are done by hand. By no means am I suggesting that using a breadmaker isn’t as awesome, I’m just super excited that I managed to do it right with my own two hands! It’s crusty on the outside, fluffy and moist-but-not-dense on the inside. It’s lacking in flavor, simply because I didn’t put enough herbs in, but pffft, that barely counts as a negative, in my book, because the bread itself is awesome!
Post # 7
I love breadmaker bread! It takes so long but tastes so good!
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@jenilynevette: The only time I have had breadmaker bread was when my grandmother made it many years ago. It came out dense as a brick, so I don’t know what went wrong with the recipe. I’ve always been afraid of yeast and it has always known. In the past, my bread has turned out like baseballs. Awful. But I recently tried a nice, simple pita recipe and for some reason the yeast and I became friends. So I braved some rosemary bread today and it’s WONDERFUL. I’d like to try a breadmaker sometime, but I think for now I’ll keep doing it by hand, just because there was something really satisfying about it, knowing that I got it right and didn’t kill it like I used to!
Post # 9
Wow, Id love to do this one day
Post # 10
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
Yay for making bread! It’s awesome and delicious. Have you tried the no-knead bread? It’s pretty amazing as well.
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@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.
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@Sweet_Tea: Ooh! I’d LOVE a gluten-free recipe if you’re willing to share! I am so excited and encouraged by how this turned out that I’m ready to start queueing up recipes to try!
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@DomesticDiva: I haven’t! The extent of my breadmaking thus far has been pitas and this endeavor today. I’d love to try out a no-knead recipe if you have one to share!
Post # 15
- Wedding: October 2011 - Bed & Breakfast
Try the Artisan Bread in 5 Minutes A Day book. I make all of our bread.
- 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
- Place salt and yeast in a large bowl with a lid
- Pour in the water
- Mix in the flour until incorporated
- 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)
- Put the dough in the fridge until you are ready to use (or use right away. it doesn’t matter)
- When you are ready to bake, cut off a grapefruit sized piece of dough from the main batch
- Use lightly floured hands to shape the dough into a smooth ball by gently tucking the dough under the ball
- Place the dough ball onto a pizza peel or cutting board that has been dusted with cornmeal
- Allow the dough ball to rest for 40 minutes
- 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
- After the 40 minute rest period, use a bread knife to make 2-3 diagonal slashes on the top of the bread
- Shimmy the dough off of the pizza peel/cutting board directly on to the hot pizza stone
- Pour 1 cup of boiling water into the metal pan on the bottom shelf
- Bake for 35 minutes
- Cool on a wire rack (do not cool on the pizza stone!)
- Do not cut it until it is totally cool.
Alternate baking option- Bake the entire batch as a single loaf.
- Shape it into a ball, let it rest for 40 minutes on a cornmeal covered surface
- Preheat over to 450 with a cast iron dutch oven (with lid) already inside the oven
- Pull the pre-heated dutch oven out and quickly transfer the bread to the dutch oven
- Cover and bake for 50 minutes
- Cool on wire rack
Post # 16
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. 🙂