Bread! Bread! Bread! Oprah's commercial...
8 years ago
Featured Answer
Sort by:Oldest
Comments (16)
- 8 years ago
Related Discussions
Another bread question - Artisan breads?
Comments (16)Linda, If you want to convert a bread machine recipe to a made by hand recipe, try this: in a bowl - put in the water or other liquid called for add in the yeast, whisk to dissolve, let sit 5-10 minutes to "proof" the yeast and made sure it is viable add any sugar, honey, maple syrup or other sweetener called for in the recipe, stir well add half of the flour called for in recipe, add salt and mix well, stirring with a strong spoon or heavy duty whisk also add in any dry herbs or spices now add in any butter, oil, or other fat called for - if melted butter, make sure it is only just warm, not hot - add in any egg(s) listed in recipe add in rest of flour and any other ingredients, chopped herbs, nuts, dried fruits, cheese, etc. stir well with spoon or mix with your hands until dough is a rather shaggy mass turn out dough onto a clean, floured flat surface and knead for 8-10 minutes adding only small sprinkles of flour if the dough sticks to your hands and the kneading surface [if you forgot those nuts, cheese, or raisins, you can knead them in now] when dough has been kneaded sufficiently it will come together into a nice firm ball (rather than a shaggy mass) and spring back when poked with a finger grease or oil a large bowl (or use the one you mixed in), put dough in, turn it around in the oil to grease the top of the dough and turn it oiled side up in the bowl; cover with a bowl cover (shower cap type), plastic wrap, or wax paper, then cover with a clean kitchen "tea" towel (dampened with hot water if you are making whole wheat bread) and set the dough to rise until doubled in bulk turn out dough, knead 2 minutes, divide into portions according to recipe or not - form loaves and put in greased loaf pans or not - cover again with wrap, and let rise until doubled in bulk preheat oven, bake bread until done, let cool at least a few minutes before cutting - and enjoy!...See MoreQuestion for the bread makers-thoughs on bread making for income
Comments (8)It's really difficult to start up a home business--you have to be properly registered, you have to keep impeccable records, charge and pay the appropriate taxes. And when you decide to do something in the food line? Multiply the red tape by ten. You'd probably better start with the health department. In many jurisdictions, it's not legal to bake/cook food in a home kitchen for sale--if that's true where you live, you'll need to find an approved commercial kitchen to rent--and that's going to cut into your profits. Look, I hate to be a wet blanket, but I've done the home business thing--many years ago, and it didn't involve food. It turned into a nightmare. You have to do every little tiny thing by the book. Perhaps check in with the agency that promotes small businesses in your area. Or what about contacting a restaurant or two, to see if they might be interested in paying you to come to THEIR locations to bake your bread for their use--you might have to do that in the middle of the night, when they aren't preparing meals, but it might be an interesting solution. Pack up some samples of your best wares and visit some of the local independents. Good luck, but please be sure to do all your research before jumping into something that could end up costing you more than you'll make. And hey, if you're good at creating recipes? I'd highly recommend considering recipe contesting. That costs you next to nothing, and can bring in truly big bucks (I've made up to $25,000 for a single recipe, some contests pay even more)....See MoreMore on Seasoning as well as Bread and Sourdough
Comments (6)Thanks, Annie, Ann and Linda! It's the same basic bread I usually make, though the exact contents vary a little. :) Ann, big holes are formed the same way bubble bath big bubbles are--the interstices between bubbles break and they combine to make a bigger bubble. That might also be an indication of good gluten development because the structure around the bigger bubble holds up rather than collapsing. When you punch it down, your strong, long gluten will reinflate. Small amounts of gluten might be broken to let the air out, but most of it is still there. With the quantity of (sharp) bran in this kind of bread, where one can see the big holes while handling the dough--that is, where the side of the bubble is open--it's seeing where the gluten has been cut and will never inflate again once the air has been let out. It's not that the gluten hasn't developed. It loses its legs because there aren't enough long strands left, even with the high protein wheat I've been using. When that happens, the degassed shaped loaf can't rise. While the crumb structure doesn't look very different from usual, having the banneton to cling to did wonders for it....See MoreGluten Free Dairy Free French Bread
Comments (8)Please, let me know how your bread turned out. Because I make so many breads to sell weekly I buy my flours at a nearby co-op in bulk - like 25# and 50# bags, xanthan by the ounce, fresh baking powder, almond meal, dry milk powder, and yeast in bulk, plus dried fruit, chocolate, nuts and honey, etc. They do offer on-line sales, you don't have to be a member to order, no minimums, and have thousands of products. The Grain Mill Grocery Cooperative www.grainmill.com; you can pick up in Wake Forest NC or Myerstown PA, or have it delivered to you. You may want to check locally for food co-ops or call your County Extension Agent. You might be surprised to find one quite close to you. Another on-line store I like is Barry Farm Foods (www.barryfarm.com). You can buy some of their products on Amazon but going to their website to order is less expensive and much more comprehensive. You can buy a huge variety of flours in 1# or discounted 5# bags but they also have an abundance of cooking and baking ingredients, and all gluten free things are clearly marked and verified. When you buy cornstarch locally check the price per pound. The fancy yellow plastic packaged containers cost $1.59 to $2.39 per pound - for the same stuff as the plain white box off brand box for $1 at my local grocery store. It pays to check prices on everything gluten free because it is a "fad" so a lot of places have inflated their prices. I'd be cautious buying from stores like Trader Joe's, Fresh Market, and Whole Foods. Yes, the things are available but I find prices quite high relatively, so even if I buy on-line and pay shipping it's cheaper, especially if you buy in larger quantities than the little 22 ounce pre-packaged bags. GF flours keep a very long time, unlike wheat flour, so buying in bulk saves you money, and you know you are going to use it in the near future. A little advice for storage - buy some good food-grade storage containers for your bulk flours. The disposable Glad, Rubbermaid, Zip-lock, Hefty bags and boxes, even plastic wrap and freezer boxes breathe. Pantry pests can get in along with oxygen that degrades them quickly. Containers that are rigid plastic, or glass, that are noted as air-lock and/or spill proof are best - Snapware, Glasslock, Pyrex, Cambro, even my favorite - Mason jars. For big quantities I use food grade 5 and 7 gallon buckets with very tight lids from the restaurant supply store, where you can also buy good smaller storage containers. Never use your vacuum sealer bags to store flours or other loose ingredients - they make them taste and smell funny. Using the sealer on Mason jars is a better option to remove the air in the jar. Nancy...See More- 8 years ago
- 8 years ago
- 8 years ago
- 8 years ago
- 8 years ago
- 8 years ago
- 8 years ago
- 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 StoryLIFESimple Pleasures: The Joy of Baking
Fill your house with a heavenly scent and your heart with cheer by making time to bake
Full StoryLIFESimple Pleasures: Indulging in Teatime
Get out the china cups and cream-slathered scones. Tea with treats can make even an uneventful day feel extravagant
Full StoryCONTRACTOR TIPSLearn the Lingo of Construction Project Costs
Estimates, bids, ballparks. Know the options and how theyāre calculated to get the most accurate project price possible
Full StoryMOST POPULARThe Not Naturally Organized Parent's Guide to the Holidays
This year get real about what you can and cannot handle, and remember the joys of spending time with the ones you love
Full StoryKITCHEN DESIGN16 Practical Ideas to Borrow From Professional Kitchens
Restaurant kitchens are designed to function efficiently and safely. Why not adopt some of their tricks in your own home?
Full StoryHOUZZ TV FAVORITESHouzz TV: Life, Love and Purpose Down on the Farm
A Missouri native proves that you can go home again ā and discover something entirely unexpected
Full StoryHOMES AROUND THE WORLDHousehold Habits and Customs to Borrow From Other Countries
Discover why salt may be the perfect house-warming gift, how to clean rugs in snow and why you should invest in a pair of ātoilet slippersā
Full StoryKITCHEN DESIGNLove to Bake? Try These 13 Ideas for a Better Baker's Kitchen
Whether you dabble in devil's food cake or are bidding for a bake-off title, these kitchen ideas will boost your baking experience
Full StoryFEEL-GOOD HOME9 Smells You Actually Want in Your Home
Boost memory, enhance sleep, lower anxiety ... these scents do way more than just smell good
Full StorySponsored
amylou321