Oh THANK YOU!!! Just in time too....my first attempt ever at home made yeast bread is autolysing right now. Woo hoo!! Wish me luck!

Hi Trailrunner, I'm going to try this again, who knows, I may get some loafs of sixty dollar bread lol. Before I start could you tell me if I can use molassaes instead of honey (I'm about out). If molassaes can be used do you think the bread will taste ok?

hey jt...no I wouldn't use molasses for the sweetener. It is so concentrated in flavor and dark that I just don't think you would like the outcome and I am not sure how the recipe would react.

As far as the recipe. If I were making it again I would add the Vita Gluten as inst , on the pack to lighten the end result. I also would use the 2 tbsp of yeast and the 1 1/2 c water and then I also would start with the 5 c. of flour and work up to the 6 if needed ...but no more than that. It is a very stiff dough and I could have used less than the 6 I ended up with. The flavor and texture are really lovely. I had it for toast this AM and it was really good. Your Challah looks so wonderful BTW...I am not sure how I forgot that you had posted it...you did a great job. c

my yeast didn't look like that at all. The first packets I used didn't froth at all, so I dumped it. The second packets did better, but not like your pics. Thoughts?

I am so glad I tried this. I have never made kneaded dough before so I wasn't quite sure how I'd know when it was "soft and pliable". well, know I know! About 7 minutes into kneading, I felt it soften up. I continued on until the whole thing felt nice and soft (about 10 minutes total) and then put it in the oven to proof (boy is having a proof setting nice!!). It easily doubled in size in an hour. The braided loafs are in the oven again, proofing for another hour. Then I will get to enjoy the irresistible fragrance of baking bread. thanks for getting this thread (and the other one) going.

{{!gwi}}
The easiest way to me is to hit the view as slideshow thing and then copy the url of the show. They moved the way to create a custom slideshow to tools.

I have used molasses in breads with good results. It is really an excellent cheat if you want your bread to look whole grainy but only have white flour on hand...

I have used molasses, also..Especially if I add rye, since it was the primary sweetener in my mom's rye bread and in my mind they go hand in hand. But I've used it with my other whole grains, too, if I have a yearning for that deeper flavor. Sometimes I do half molasses and half cane sugar. I never worry about substituting sweeteners... sugar, brown sugar, molasses, and honey all seem to work the same for me. But I don't do 'weigh every ingredient' recipes, and go 'by feel' for the right amount of flour, so a liquid sweetener may affect the overall amount of flour just a bit.

Oh I like to use molasses but feel that until you have used a recipe a few times and are really feeling confident that substitutions are not a really good way to go. I like molasses in certain breads but it does have enough flavor that it limits what you can then eat on the bread...at least that is how I feel. I used to use it all the time in a dark pumpernickel that I make...has cocoa and molasses and caraway...anyone interested ??? I wanna see pics.

bmore...that is the problem I need to make custom ones and they made all my albums sub-albums and you can't do customized slideshows from the new sub-albums. How do I make the subalbums back to being main albums...or how do I find the drop down box that they refer to in their help section to make a custom slide show ???

OK thanks to bmore I was able to find the new location on Photobucket and I made 2 slideshows. I hope this helps. Here is the Challah

Here is a link that might be useful: Challah slideshow

And here is the slideshow for Whole wheat sunflower seed bread.

Here is a link that might be useful: Whole wheat sunflower seed bread

LOL!!! Just watched the slideshow and realized I forgot to let the bread rise!!!

BTW...any tips for rolling out the dough into the long pieces for braiding?

Thanks - I thought there was two breads in there.

Used to make bread, but lost the touch. I appreciate the lessons. I guess I'll try the sunflower seed one over the weekend. Maybe I should give the fire dept a heads-up :)

Hi C,

Just saw this thread.

Photobucket is down now so can't see the slide shows but I'm excited to see the WW breads. I mill my own WW flour so will definitely give your recipes a try.

BTW, I buy Sir Galahad in 50 lb bags from Dawn Foods Products. My last order of 100 lbs came to just over $50 including shipping.

Okay...tomorrow the Challah Challenge. I need to figure out what else I am making for the 2 couples coming over.

Tonight...PIZZA. We like to use the Marie Callender crusts brushed with olive oil. Then (my favorite pizza sauce) Boboli...with some fennel seeds. Garlic salt. Fresh mozarella, then a mix of Jarlsberg, Emmentalier, & Gruyere. Canadian Bacon. Fresh Basil. Roma Tomatoes. (of course sprinkle the romas with a touch of salt and pepper). Then top with 1/2 cup of freshly grated Romano. 450 for 23 minutes. Really yummy.

That's DH's drink of choice in the photo.

I hope to post Challah tomorrow!

OMG...malhgold you are a HOOT ! Girlfriend you got to RISE the bread. I sure wish you had made it to one of the NYC things we had. I haven't been back in over a year...life...so now you will go back with good yeast ...get new Fleischmann's yeast or else SAF....try adding a pinch of sugar to the yeast and water just to give it a boost. Do not over heat any of the products...remember that 100 degrees is the cutoff. Also warm the eggs...I put them in warm water while I get everything ready. Warm the butter too not melt...just 10 seconds or so to soften...I leave mine on the soapstone...that is a great use of the soapstone.

bmore...try it with the Vital gluten to lighten the whole thing and max 6 c. flour but start with 5 and add as you knead. Make sure and increase the water to 1 1/2 c. and increase the yeast to 2 Tbsp.

We went to Pine Mt Ga today to hike and took sandwiches with the w.w. bread...yum...ham and swiss and lettuce. The leaves were so beautiful...I should have brought the camera....

HEY 246 ! I have missed you ! I am thinking of getting a mill but really we only have the 2 of us. When I ran our town food coop for 8 yrs back in the 80's I regularly bought 50 # of flour...we got honey in 60 # cans and whole milk cheese in 30 # blocks . Those were such great days. Ah well you younger gals can carry on. Note the changes to the w.w. recipe. It did taste wonderful and the texture is so fine and tender.

Doonie...welcome ! You are making our fave dinner...PIZZA. I don't know about Marie's crusts. I make extra homemade ones and freeze them for when we get the munchies. You must post pics of your Challah. Ha...your DH would be in good company here...we are IPA folks...had Devil Dog...haven't seen ass kisser....will have to look.
This is such fun..already thinking ahead to next Friday...any suggestions as to what topic we should tackle....please let me know. c

Trailrunner, I just wanted to tell you I am enjoying reading the posts and seeing the pictures of your beautiful breads. I so want to try the challah, the braiding fascinates me. Thanks for taking the time to give all the information. I will try it after Thanksgiving. I envy your hiking in GA. We have bought property in North GA and will build soon I hope. I love it there.

bmorepanic, It's like riding a bike. Really. I took a break from being Suzy Homemaker for over 20 years while I did a workaholic stint. Now that I have the new kitchen I've been back in the baking mode again. My first batch of coffee cake turned out just like always. Ditto the Danish Puff. I've been going through the recipe box finding those long lost recipes. Takes me back.....a long ways back!! As mentioned in another thread, my old neighbor taught me how to do yeast bread dough....fond memories of her every trip through that box.

Maggie where in north GA ? We go there often too to camp and hike. Ft Mountain St Park and Cloudland Canyon St Park and we love Ellijay and Blue Ridge. Great biking there too.

Please do post your pics and any suggestions and info. We are all here to learn and support.

Pinchme I have never made Danish Puff...can you post pics and recipe ? I know we want something for the mornings when we have company. Also the coffee cake. I have my Momma's recipe box and I love to thumb through and see the old handwriting and make the things she and her sister's and her Mom and my paternal grandmother made...please do share. c

Here is a WONDERFUL cheese Danish. I've made it a number of times and it gets rave reviews. I believe I got it from ann_t over on the cooking forum

1 cup sour cream
ý cup sugar
ý cup butter
1 t. salt
2 packages dry yeast (4 1/2 t.)
ý cup warm water
2 eggs beaten
4 cups all purpose flour, 525 g
Filling
2 packages 8 oz. cream cheese
þ cups sugar
1 egg beaten
1 t. vanilla extract
â t. salt
Glaze
2 ý cups confectioners sugar
ü cup milk
1 t. vanilla extract
toasted sliced almonds.
Over low heat in a small saucepan, heat butter, sour cream sugar and salt until warm and sugar is dissolved. Cool to room temperature.

In large mixing bowl, dissolve yeast in warm water.

Mix sour cream mixture with yeast and add beaten eggs and flour. Will be a very soft dough. Put in fridge overnite to rise. (May be done same day. Put in fridge for about 2 to 4 hours, and then proceed.)

Turn dough out onto a well-floured surface and knead 6 or 7 times. Divide dough into 4 equal pieces and roll each piece out to 12 X 8 inches.

Filling: To make filling beat together cream cheese with sugar, add egg and vanilla extract and salt

Spread 1/4 of filling on to each piece and roll jellyroll style from long side. Pinch seams and ends to seal. Place seam side down on buttered baking sheet and cut X's in top. (About 6 X's) (Danish should be slightly flatten, and about 3 1/2 to 4 inches wide and about 12 inches long.

Cover and let rise until about double in size -approximately 1 hour Bake at 375 for 20 to 25 minutes or until golden. Let cool on wire racks,

Combine the

2 ý cups confectioners sugar
ü cup milk
1 t. vanilla extracts

for glaze and drizzle over loaves with toasted almonds

This would be her picture but mine look exactly the same :)
{{!gwi}}

You all know that all I'm ever going to have to post on Fridays is pizza! But I did get the baking technique figured out for the heavy stones and the new oven. 525 degrees was the answer. Nicely browned tops and bottoms...and each pizza done in 6 minutes! --A reminder: The manual, which I followed a few weeks ago, said to use 450 degrees. Although that worked, the crust was lighter than I wanted and each pizza took 14 minutes...That's a long time with hungry kids waiting and we were used to about an 8 minute baking time. So 6 is especially great!

But my other project has been the blog many of you encouraged me to start. It is officially on-line...although I'm sure it has some growing to do. I'm starting small and will adjust and hopefully improve it with time.

Here is a link that might be useful: the pizza post on my blog

Hey 246_ yes I have that recipe . It first came out in Southern Living in the 80's. I love making it every Christmas. It freezes really well too. Ann's pics are gorgeous !

Ah rhome...great pizza ! And I love your new blog !!!

Everyone, stop with the pictures! I've gained 5 pounds just looking at them.

Wishing rhome410 all the best with the blog - I will be one of your readers.

Trailrunner - like this stuff? Vital wheat gluten What would I do with it?

trailrunner - yes, I'll post the recipes. I've been searching for the pictures I took that day and I think I was too eager to clean off my desktop. should have known better. I don't think I named them either but I am going to try a search before I give up entirely. I might be able to make new tomorrow.
I've also been obsessed with that plate that Fishes Eddy doesn't have on the web site. I emailed them but didn't get any response. I've searched with what information I have but can't find THAT plate however when I was in the second hand store yesterday I did find two other patterns I had seen in my search so bought them. Spent 75â.

bmore: here is the link. You use 1 Tbsp for every 2-3 c. of whole grain flour...so for the recipe I posted you would add 2 Tbsp approx , to the recipe. You can mix it in at the start of making the recipe just as you would the flour. No changes are needed. It is available most everywhere...I have the Bob's Red Mill brand and got it at the grocery store.

Pinchme: looking forward to the pics ! ( ignore what bmore says LOL) I love Fishes Eddy . I have a lot of things from there. My DB lives on 7th Ave in midtown and when I was up there all the time I would shop and have them send the stuff here for me. They pack things really well and they have such cheap prices that the shipping wasn't bad at all...and they gave me a break on the price too. Nice folks. What plate are you talking about ???? c

Here is a link that might be useful: Vital wheat Gluten

Well, crap. Someone I thought was my friend sent me the link I've posted in the usual link place. Be glad you only gained 5#!

judydel had a picture of pumpkin pie on this thread.
http://ths.gardenweb.com/forums/load/kitchbath/msg111409411142.html?52

I admired the plate and looked for it at Fishers Eddy. No go but I did find it on eBay. Trying to convince myself I can spent $20 on two small plates. I always pick that kind of thing up at the second hand store for a quarter and no shipping. I have lots of single bread and butter plates. New place setting for every meal! I pick that size plate because I fill what ever size plate I am using. It helps to cut down the portion size but doesn't stop me from having seconds. Need to figure out how to stop that!

Here is a link that might be useful: Every cookie ever made PLUS bread,candy,pies,cake

Saturday night Fajita Fest...Plenty of food for all! I spent all day in the kitchen yesterday with different marinades and sauces. I ended up grilling prawns, flank steak, and chicken. I got bummed out when one couple canceled 20 minutes before hand:( So, there was plenty of food! Another guest gave me the "compliment" of saying it tasted just like restaurant food. (I suspect they don't cook very much in that household!) The intent was good, but....ouch!

Anyway, I love to share food photos, so here goes.

{{!gwi}}

The spread.
{{!gwi}}

WOW Doonie you sure should have given the Kitchen Forum a call...we would have gladly helped you eat all that delicious looking food.Did you make Challah ???? Pictures pleaaaase...

Your kitchen looks wonderful too ! c

RHome - love the blog! You have a new follower... :-)

I haven't been baking bread, but have been taking advantage of fall apples to make my favourite apple dessert - tarte tatin. Recipe linked below.

Can't wait to try some of these gorgeous breads! Caroline, you know I've been wanting to try my hand again at a good starter - I still have your tips bookmarked somewhere...

Eliz

Here is a link that might be useful: Tarte Tatin

Elliz you have made a lovely tarte tatin . I so enjoy your blog...your way with words is just wonderful. I am so glad you came to It's Friday.

I hope others will post with photos and recipes and show how they are using all these new kitchens. We have had a large number of completions and I know we would all love to see how these new appliances and layouts are working. It really helps the folks who are coming along behind us and are in the planning/execution stage...that is if they are not planning the execution of their GC LOL. c

Eliz,

The tatin Tarte looks lovely. I read your blog with the recipe. It looks like the sort of dessert I would love. I'll have to try it out. (Now I am debating between the Tarte or a Sorbet with Thanksgiving!)

Trailrunner, I would have loved to have some GWer's over last night for the food. I made enough for an army!

Today I finally took the challenge. I used to bake bread all of the time, but I had never let my dough autolyse before. It was a lovely consistency when I started kneading. I could never have a bread machine! It's a good thing I tasted my sesame seeds before ruining my Challah with rancid seeds. Yuck. So I used Poppy Seeds. I can hardly wait to have a slice. It smells delicious!

{{!gwi}}

Sheez, everyone, I feelz like an old brown shoe. The is my attempt at trailrunner's sunny bread. I didn't have three equal sized pans.
{{!gwi}}

OK you two are 'da BOMB!

Doonie the Challot ( plural) look fabulous ! Yes I am so glad you tasted your sesame seeds too ! Beware of rancid poppy seeds also. It happens. I always keep seeds and nuts in the freezer . I also buy pre-roasted sesame seeds at the Oriental grocery...they are fantastic and really really have the rich sesame taste...otherwise preroast a bunch and keep them in the freezer for your breads...since you are going to be making them ALL the time now. One hint , if you weigh your dough you will get more uniform size/shape. But your braiding looks fantastic.

bmore...your w.w.sunny looks way better than mine...see how much you and I learned...you have a much lighter product and I really like the shapes. So tell me and the others what exactly did you do...I want mine to be light like that when I make it again. I am so proud of you both !!! c

The cute round loaf was "sampled" and has really nice structure and flavor. The crust is crunchy, but the bread is nice and soft. It can be cut into thin slices.

I'm guessing that the end dough was a little damper. I did get the vital gluten and used it so maybe that was it.

I just flattened a hunk of dough to a rough circle and then tucked the edge under till you get something like a mushroom cap. Slash the top crosswise very deeply. That one rose and baked on parchment paper on a cookie sheet.

Help me please. I make Challah every week but I don't know what it means to AUTOLYSE the dough.

And just for the record this is what I made this morning:)

{{!gwi}}

bmore: I am sure that is what made the difference. I have had a bag of the gluten for years , in the freezer, but since I rarely make breads with a significant amount of whole grain flour I never use it. I am glad to know it really does make a difference. Of course rhome uses it so that is a clear indicator that it works ! Your shaping is great.

Uh...246 you are NOT allowed to post a pic like that and then no description/recipe ! Auto lyse means that you are allowing the flour to absorb that water before you start to knead. It is the same as letting your crepe batter set before using it...the flour particles swell during the 30 to 60 min. period. Also this allows you to see whether you are going to really need more flour during the kneading process and how much...usually very little which is another reason the bread comes out better. Now out with it ...what is that AMAZING dessert ???? c

Thank you, Eliz, glad to have you! We can now follow each other's blog. :-)

Loves2cook, that looks sinfully delicious...Yum. And Doonie, those are beautiful. I really have to try this braiding thing.

Bmore, those look just great! And they sound even better from the description. A success, I'd say.

My project for the weekend was cupcakes for a bridal shower. I cohosted with 2 other women, so one of them did the cute sandwiches with inset hearts, and the 3rd did the fruit and cheese/cracker platters. Sharing the job is a nice way to do it.

Rhome the cupcakes came out so pretty ! I bet they taste as good as they look . You did a great job decorating them. I haven't made cupcakes in years and years. Muffins only. I will keep checking your blog too. c

I wantz them. The charming cupcakes will never replace pie in my affections, but I can't live on pie alone.

I was complementing Trailrunner on the recipes. It makes a mean pbj.