$2 for an ordinary loaf of sliced white bread!
lucillle
8 years ago
Featured Answer
Sort by:Oldest
Comments (30)
Elmer J Fudd
8 years agolast modified: 8 years agochisue
8 years agoRelated Discussions
Loaf of moldy bread good for the worms?
Comments (6)Greetings! I tried putting the bread through the blender and sprinkled the fine crumbs onto a sheet of cardboard. It continued to develop into a lovely mouldy mess (the colour of a nice blue cheese) but the worms have avoided it like the plague. It was white bread and maybe my worms are health nuts? Now all lef tover bread (and there is a lot of it) gets put through the blender and broadcast into the flower beds for the birds et al (including my very stupid Rotweiler) to eat. Regards, John K...See MoreWhole Wheat Bread Machine Loaf Fell
Comments (12)FLsandytoes- Proofing the yeast was an interesting "new" twist to making fluffy bread in a bread machine, and one I've never come across. I think there are probably much better methods, but one just never knows..... I had a friend who used fresh yeast in his bread machine and it had to be proofed, so there are some applications for this process in a bread machine. I have a recipe for white sandwich bread that uses 1 cup of white cake mix, as another interesting example for making "fluffy" white bread, due to the soft wheat flour in the cake mix. FYI -- Two tablespoons of non-fat powdered milk, reconstituted, equals 1/2 c. of milk - which is a reasonable amount of milk in a bread recipe without causing crumb and crust problems. Much more than that and you will need to scald the milk first to avoid the textural problems caused by too much milk (from the milk whey protein). Heating the milk denatures the problematic protein. Try the recipe with 1/2 c. of milk and the remaining liquid water and see if you get different results. You will STILL need to adjust the dough for correct hydration (soft sticky ball) while it's starting to knead. --To improve 100% whole wheat bread, add an acidic ingredient, such as ascorbic acid. Some yeast products add ascorbic acid to the yeast. Yeast works better and longer in a slightly acidic atmosphere. There is a substance in wheat germ called Glutathione which breaks down the gluten - and is why we have trouble getting high-rising, fluffy, loaves of whole wheat bread without lightening the loaf by adding bleached/unbleached flour. By adding ascorbic acid it will help counteract the negative effects of Glutathione and will help repair broken gluten bonds (which is the cause of short, compact, squatty loaves). Add 1/8 t. of ascorbic acid (Fruit Fresh will work - it's a mix of ascorbic and citric acid) per 3-cups of flour. You may also find some recipes for 100% whole wheat bread that add lemon juice or vinegar for the same acidic effect, but it takes a lot more lemon juice or vinegar than it does ascorbic acid. You would have to use 6-times as much lemon juice to be as effective as ascorbic acid. -- Another way to lighten 100% whole wheat bread is to do a sponge with a portion of the flour for at least 1-1/2 hours, and as long as overnight. When I incorporated this method I got high-rising loaves of 100% whole wheat bread that were equal to any light-wheat and white breads I made. Soaking whole wheat flour helps lighten the loaf by softening the bran (bran cuts the gluten) and it gives the gluten time to absorb moisture, which creates strong gluten bonds without manipulation (kneading). I always use a sponge method for 100% whole wheat bread made in the bread machine. -- When adding 10-Grain Cereal Mixture, add it towards the end of kneading at the add-in beep. This goes for anything that may have a sharp edge, like nuts, dried fruit, etc. Adding dried fruit (raisins) early in the process and the kneading will pulverize them. If you add this coarse grind of grains/seeds/beans early in the dough making process it will cut the gluten strands as the dough kneads and you'll end up with a short squatty loaf because of the cut gluten. I prefer adding a dry mixture at the add-in beep because I like the "toothy" nuggets from the cereal mixture. If you don't want that much texture, you may want to soak the mixture first, but still wait to add it at the add-in beep towards the end of kneading. -- Another way to improve 100% whole wheat bread is to wait to add the salt and fat after the dough is kneading and the gluten is well developed. Once you add salt, the gluten tightens and kneading is more difficult - with a bread machine or by hand. Adding the fat early in the mixing/kneading "shortens" the gluten strands and development for a finer textured loaf. You can make the exact same recipe, and by adding the fat early or adding the fat late, it will alter the crumb and size of the loaf. Adding fat early for a close crumb (bread used for sandwiches), add it late for a more open crumb (bread used for toasting). These options are neither right or wrong - but are options to help control the crumb of the bread. --The same bread making rules and techniques that apply to making bread without the bread machine also apply to making bread IN a bread machine - such as when to add salt and fat. Bread machines are designed to make bread quick and easy and doesn't always take into considerations these rules and techniques. -- Check the dough for proper hydration while it's kneading, not after it's rising, while you still have time for the ingredients to be mixed into the dough. -- I only use the bread machine for mixing and kneading dough. As soon as it has completed the kneading I stop the bread machine and remove the dough and place it in a dough-rising bucket. I don't want a machine with a timed rise to determine when the dough has "doubled", which is actually determined by the strength of the yeast, moisture and ambient temperature, not a clock. If I have 1-quart of dough patted into the bottom of the dough-rising bucket, I know it has doubled when it gets to the 2-quart line -- whether it takes 25-minutes or 1-hour. In fact, it's better to only allow dough to rise to just UNDER double because our flour no longer has the extensibility it did as when it was bromated, and whole wheat flour was never bromated. The reasons not to use milk for proofing: 1. Water is more reliable than milk. 2. When proofing yeast in milk use 4-times the amount of milk as yeast. Yeast also tends to clump in milk and not proof as well. If you have to stir the milk/yeast mixture, you will end up killing some of the yeast. 3. Yeast works best with sucrose (table sugar) over lactose (milk sugar). 4. Yeast granules can become coated with milk fat (much like fat coats flour when making pastry) which can restrict water from entering and dissolving the yeast. -Grainlady...See MoreLOOKING for: Orange Slice Bread
Comments (6)westelle Here goes 1 box dates chopped 1 lb. orange slice candy 2 cups nuts (pecans) 1 cup cocount 2 cups sugar 2 sticks margarine (or butter) 3 1/2 cups all purpose flour (save out 1/2 cup flour to roll nuts, candy and dates in 1/2 teaspoon baking soda (put in buttermilk) 1/2 cup buttermilk 3 eggs 2 cups confectioners sugar 1 cup orange juice Cream butter and sugar, add eggs one at a time. Add flour and buttermilk (with soda mixed in) alternately. Roll nuts, candy, cococut and dates in 1/2 cup flour and add to creamed mixture. Pour into greased and floured tube pan. Cook at 250 for 2 1/2 hours. Mix 2 cups confectioners sugar and orange juice and pour over cake while hot. Let stay in pan overnight....See MoreRECIPE: Panera Bread cinnamon loaf
Comments (10)Here's the recipe that is in the Panera Bread Cookbook, I haven't made it but as I look at it I just may have too...looks good. CINNAMON RAISIN WHITE BREAD Starter 1 C warm water (95-105F) 2 tsp fresh yeast 1 C all-purpose flour Dough 3/4 C warm water (95-105F) 3 Tbsp honey 4 tsp fresh yeast 1/4 C + 1 tsp veg. shortening 4 3/4 C all-purpose flour 1 Tbsp salt Starter 1 1/4 C golden raisins 1 C cinnamon chips To create the Starter: Combine the water and the yeast in a med mixing bowl. Stir to dissolve the yeast fully. Add the flour to the bowl and stir until the ingredients are fully incorporated. Cover with a cloth and ferment the starter at room temperature for 30 min. For the Dough: Combine the water, honey, and yeast in the bowl of a stand mixer. Stir to dissolve the yeast fully. Add the shortening, flour, salt, starter and raisins. Mix the dough on low speed for 3 minutes. Add the cinnamon chips and mix on low speed until the dough is fully developed. Remove the dough from the mixing bowl. Divide the dough into 2 pieces weighing about 22 oz each. Set aside any remaining dough and freeze for future use. Roll each piece of dough into a smooth ball. Place the dough on the counter or in a proofing basket and cover with a warm, damp cloth to rest at room temp for 30 min. Preheat oven to 400F Form the dough into loaves, cover with a warm, damp cloth and proof for 30 min. at room temp. Score the loaves with a sharp knife, spray with water and bake for 30-40 min., until the crusts are a deep golden brown and the middle of the loaves is 190-200F Remove the bread from the oven and place on a cooling rack for 30 min. If the bread was baked in loaf pans, remove the bread from the pans before cooling. Now...guess I will have to find cinnamon chips.... Nancy...See MoreUser
8 years agorob333 (zone 7b)
8 years agoglenda_al
8 years agoUser
8 years agophyllis__mn
8 years agoduluthinbloomz4
8 years agofrogged
8 years agocaseynfld
8 years agoMarilyn Sue McClintock
8 years agoUser
8 years agokayjones
8 years agoUser
8 years agojemdandy
8 years agosocks
8 years agomarilyn_c
8 years agoblfenton
8 years agorob333 (zone 7b)
8 years agosleeperblues
8 years agograinlady_ks
8 years agosleeperblues
8 years agoruthieg__tx
8 years agolucillle
8 years agoMichael
8 years agograinlady_ks
8 years agoartemis_ma
8 years agocynic
8 years agolast modified: 8 years agochessey35
8 years ago
Related Stories
KITCHEN DESIGNKitchen Ideas for Bread Lovers
Any way you slice it, a kitchen designed with bread in mind conveys warmth and homeyness
Full StoryROOM OF THE DAYRoom of the Day: A Great Room Pays Homage to Ordinary Architecture
This Texas renovation embraces a stick frame home's simple structure and its place in the community
Full StoryPRODUCT PICKSGuest Picks: Details for a Classic White Kitchen
Check out these white tiles, countertops and accessories, plus a few stainless steel touches, for a pristine-looking cooking space
Full StorySHOP HOUZZHouzz Products: Wood, White and Metal
Crisp yet warm, these furnishings and accessories for every room bring in nature in a most chic way
Full StoryDECORATING GUIDESSo Your Style Is: Black, White and Read All Over
Make headlines at home with newsworthy decor
Full StoryDECORATING GUIDES14 Flashes of Design Brilliance With Everyday Items
These ordinary home details turned on their head will open your eyes to a new side of the decorating world
Full StorySMALL HOMESHouzz Tour: A Family of 4 Unwinds in 540 Square Feet
An extraordinarily scaled-down home and garden for a couple and their 2 kids fosters sustainability and togetherness
Full StoryHOUZZ TOURSMy Houzz: Finding Beauty in the Everyday
From the 2-story woodstove to the fridge in the entryway, unusual takes on simple things give this Toronto home character
Full StoryKITCHEN DESIGNKitchen of the Week: A Dark Kitchen Brightens Up
A cooking space honors the past while embracing the present
Full StoryKITCHEN DESIGNHouzz Call: Tell Us About Your First Kitchen
Great or godforsaken? Ragtag or refined? We want to hear about your younger self’s cooking space
Full Story
grainlady_ks