Electric Bread: My latest loaf

annie1992

16 years ago

Some time ago, Carol (dishesdone) sent me a copy of "Electric Bread". At that time I remarked that I was going to make every single loaf in the book and I've been plugging along.

So far I've made:

Cinco De Mayo Bread (OK but needs more seasoning)

Cherry Yogurt Bread (my all time favorite bread!)

Peanut Butter Bread (Awesome for peanut butter & jelly)

Classic White Bread (I like my own recipe better)

Raisin Bread (I added extra cinnamon, of course)

Honey Wheat Bread (Nope, Terri's is still better!)

Multi-Grain and More Bread (Weighed about 10 lbs and didn't rise, but it sure was healthy, LOL)

Honey Mustard Bread (Perfect for a ham and cheese)

Saffron Bread (Pretty color but unimpressive flavor)

Easy French Bread (C'mon, it's ALL easy)

Chocolate Cherry Bread (Self-explanatory!)

Calzone (eh)

Pepper Jack Ties (Oh yeah, and great grilled cheese)

So, today's bread? Health Grain Bread, it has carrots, walnuts, raisins, honey, olive oil, whole wheat, flaxseed, bran cereal....well, you get my drift. It's very.....healthy. (grin)

It didn't rise as well as I like, but it wasn't too dense. The flavor is good, not as sweet as I expected. I just ate the end piece with butter. I had to add the butter, the bread was just too darned healthy. And yes, I know I'm not SUPPOSED to cut hot bread. I never did pay much attention to rules.....

My next loaf? I think the cottage cheese/dill or the Luscious Luao with coconut and Pineapple!

Annie

Sort by:Oldest

Comments (12)

Gina_W
16 years ago
Wow Annie, you should start a bread blog! Good (and tasty) work!
msafirstein
16 years ago
But I'm a whole grain bread person but it sure looks good Annie.

Are they small loaves or is that a HUGE chunk o'butter?

In your long list of breads, very impressive BTW, what is the significance of the name Pepper Jack Ties?

Michelle
Related Discussions
New to baking...WS Gold loaf pans (insulated or not)?
Q
Comments (5)
"why do they sell insulated?" Well, they are in the business to sell, and usually what sells is the "new and improved", whether it really is or not. As far as what to cook, I can't guess. BTW, the gold/dark/insulated/etc cookie sheets aren't the best either. The plain old 1/2 heavy aluminum sheet pans from the restaurant supply store are the best. I suspect that it's the iPhone/"latest and greatest" mind-set that sells most kitchen items.
...See More
My first attempt at White Bread in a loaf..
Q
Comments (31)
LOL, Teresa, you and me. I made my first loaf when I was 7, in the kitchen with Grandma. Let's see, that was 46 years ago.... Everything was mixed and kneaded by hand, but now I just toss everything into the bread machine then bake it in the oven. Somehow, I don't think Grandma would mind, and I still use her recipe. It's just as good as ever. Terri, I made the cheddar beer bread for today's office potluck, it's soft and good: CHEDDAR BEER BREAD 1 (12 fluid ounce) can or bottle beer 2 tablespoons margarine 2 tablespoons milk 4 cups all-purpose flour 2 teaspoons salt 2 tablespoons sugar 4 teaspoons yeast 1 teaspoon ground black pepper 1 teaspoon ground cayenne pepper 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon dried marjoram 1/2 teaspoon dried basil 8 ounces reduced-fat extra-sharp Cheddar cheese 2 tablespoons margarine, melted Grease two (9x5 inch) loaf pans. In a medium saucepan over medium heat, warm beer slightly. Stir in milk and 2 tablespoons margarine to melt. Pour contents into bread machine pan. Pour in flour. Make a well in the center of the flour, and sprinkle salt onto one side of the mound that forms. Into the well, pour the sugar and yeast. Sprinkle with pepper, onion, garlic, and herbs. Begin the dough cycle. Meanwhile, slice the cheese into pea-size crumbles. Avoid using shredded cheese, as it may clump. Once the dough forms into a sticky ball, gradually add the cheese crumbles. As the cycle continues and the cheese fully incorporates into the dough, the ball should still be somewhat soft and sticky. If it is too dry, add a bit of milk. When the cycle has completed, punch down the dough, and divide it in half. Place each half into a greased loaf pan, and allow the dough to rise, about 45 to 60 minutes. Preheat the oven to 350 degrees F (175 degrees C). When the dough has risen, bake for 1 hour, or until the loaves are golden brown and make a hollow sound when thumped. Immediately turn out onto a cooling rack, and brush with melted margarine. Cool completely before cutting. This recipe came from the Bread Machine cookbook that Momto4kids sent me. In spite of the instructions I used a package of pre shredded cheddar and it wasn't low fat, olive oil instead of butter and some Bud Light that was left from a couple of weeks ago when David was here and they were using the pool. I put the cheese in the machine right along with the beer. It could easily be made by hand too, dump everything in the bowl, mix and then knead, just like any other bread. Oh, and my machine has a pre-heat cycle at the start so I don't warm anything up either. Annie
...See More
LOOKING for: Ways to make my Banana Bread lighter
Q
Comments (9)
"Lightness" comes from some baking science. Quick breads made by creaming fat and sugar are more tender and cakelike. Creaming adds air, which ultimately creates a lighter texture. Choosing a solid fat (butter, shortening) will also lighten the loaf, while liquid fat (vegetable oil) tend to be heavier, but with a moister crumb. Liquid fat doesn't "cream" like solid fat. This is called the traditional mixing method where all the steps are geared to minimizing mixing and gluten development - cream fat, add liquid ingredients, add liquid mixture into dry ingredients, being careful not to over-mix. Your recipe is dump and mix - and with a mixer, no less, which equals heavy/dense. So choose a recipe that calls for creaming the fat to aid in lightening the texture. After choosing a recipe that includes creaming the fat, I get a "lighter" texture using part freshly-milled soft white wheat flour or spelt flour - about 50/50 - with all-purpose flour. Less gluten in these flours - trick #2. Quick breads are all about gluten development, or I should say, less gluten development. If you are mixing your banana bread with an electric hand-held or stand mixer, then you may be developing too much gluten. Trick #3 - try mixing the wet ingredients into the dry ingredients - by hand - using a Danish Dough Whisk (see link below), or a dinner fork. Only mix ingredients together until they are blended, and no more than that. That should also help maintain some "lightness". You could also switch to banana cake. Google for banana snack cakes, and your family may like the texture of a cake better than a quick bread. -Grainlady Here is a link that might be useful: Fante's Kitchen Wares Shop
...See More
Any baking experts help me with my bread?
Q
Comments (19)
Just looking at that slice, I notice the bottom looks a bit too dense - almost undercooked. I do not consider myself an expert, just competent. For many years, I used to bake bread weekly (no bread machine)and occasionally had problems like that - I always figured that might mean not enough gluten development, dough is too dense, not enough yeast, old yeast without enough activity, or dough raised for too long, and fell in the oven. For yeasted doughs, I learned to mix some unbleached white or bread flour with my whole wheat flour (a bit less than 1/3 part) for a lighter result, proof the yeast, and really knead it very well for the second rise. First kneading I just do enough to mix well. And I also look for whole wheat flour that isn't too coarse, to get bigger fluffier results. King Arthur's organic whole wheat is a finer grind than most of the bulk whole wheat flour around here. My proportions are 1 Tbsp. yeast, 1 1/2 cups water, 3 1/2 cups flour (1 cup unbleached or bread), 1 tsp. salt, and 2 Tbsp. fat - usually extra virgin olive oil or butter King Arthur's bread flour is high gluten, with some barley flour in it, I seem to recall.
...See More
bunnyman
16 years ago
I thought butter WAS a health food? Something like your bread Annie would certainly be prime material for a good buttering.

: )
lyra
canarybird01
16 years ago
Mmmm that looks just like my kind of bread Annie!

And I'd have some butter on it too.

SharonCb
bessiedawg
16 years ago
Looks good. Of course you have to use butter. I am really interested in the cottage cheese/dill bread, but the Luao bread sounds good too.

Linda
namabafo
16 years ago
mmm---looks delish, I'll take a slice slathered in butter, please!

I made a bread machine oatmeal last night that the kids and dh devoured. I never wait until it's cool either...
woodie
16 years ago
Sounds like a slice of that would eliminate the need for a glass of prune juice in the a.m.
User
16 years ago
I like multi-grain breads, yours looks delicious ... I will take butter over the stuff in a plastic bowl any day of the week :)
wizardnm
16 years ago
Where's the cream cheese? I wish I had a slice right now, toasted with both butter and cream cheese...yum!!

Luao or Luau? With pineapple in it, I bet it's a luau bread, a favorite of mine. If it turns out good please post the recipe.

Now I have to make bread today...

Nancy
User
16 years ago
WOW that does sound healthy and yummy too. Think I better make some bread today. I even got rye flour to start a sourdough starter......what am I thinkin'!

I find if I add a tablespoon or two of vital gluten to my healthy (ie not white flour) breads I get a much better rise.
annie1992
Original Author
16 years ago
Nancy, you're right, that's Luau Bread. It's what happens when I post after midnight, LOL. Mmmm, I didn't think of cream cheese, I just had a slice this morning with peanut butter and it was even better.

Chase, I have vital wheat gluten and often use it, but I just didn't, for some reason. I should have, with the whole wheat flour, the bran and the flaxseed, clearly.

That was a pretty big chunk of butter, I ended up taking some off, LOL. My butter sits on my counter and my thermostat NEVER goes above 55, ever. So, the butter was hard and I just hacked off a hunk, figuring it would melt enough to spread around. It did, and when it melted enough I spread what I needed and took the rest off. (grin) Yeah, OK, I gave the rest of that pat of soft butter to the cat from h*ll, she loves it.

Pepper Jack Ties were a dinner roll containing pepper jack cheese and then shaped into knots. They were very good and if I thinly sliced off top and bottom could be used for grilled cheese.

Annie
craftyrn
16 years ago
Oh yum !! Just the thought of warm bread with a slathering of butter has me drooling--

Electric Bread: My latest loaf

Comments (12)

Gina_W

msafirstein

Related Discussions

bunnyman

canarybird01

bessiedawg

namabafo

woodie

User

wizardnm

User

annie1992
Original Author

craftyrn

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Electric Bread: My latest loaf

Comments (12)

Related Discussions

annie1992Original Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

annie1992
Original Author