Wanted: yummy, grainy, nutty bread for Bread Machine
petalique
5 years ago
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petalique
5 years agolast modified: 5 years agoRelated Discussions
Do you have a bread machine?
Comments (38)How do I make sticky buns, please? Greetings Ann in FL, I got a box of yeast about 2" x 2" x 3", about a year ago for $5.00 that's only slightly over half used. Be sure to get the kind that you need for bread machines. I store it in a bottle, in the fridge. The recipe that son gave me, for about a 2 lb. loaf, I think, was: 1 tbsp oil 2 cups water (slightly under that will probably suit you better, alter to suit) 4 cups all purpose flour, or 3 cups all-purp., 1 cup whole wheat (my choice) - if you use 2 cups or more whole wheat, may need to add a bit of gluten to make it rise suitably 1 tbsp sugar 1 tsp salt 1 tsp yeast Mix the dry ingredients and add to the pan after putting in the liquids. I usually add some flax seed ... and on the weekend added some chopped dates and chopped English walnuts to take to the church pot-luck breakfast following early service - it was popular. I try to drop a little of the oil over the spindle and the paddle as I think that it helps rhe paddle to slip off of the spindle, then drop the paddle on the spindle, drop in the water and then the mixed dry ingredients (which I'd measured into a container prior to measuring the water). patruth, The days of cheap food in North America are drawing to a close. Maybe in a couple of years a 35 cent loaf of bread will look better than $2.00 in the store. Just think, folks - now you can be well-bread, the easy way ... cheap, too! ole joyful...See MoreApple Bread Recipes Wanted
Comments (25)Hi May, I have made the same recipe for years. I just roll the dough into an 18" square as noted. Spread with the apples, eggs, cinnamon sugar and then bring each corner to the middle. Seal the seams. Now all the apples mixture is in cased in dough. Now the fun part.... I like to place the 'bundle' on a cookie sheet with side. Using my biggest chefs knife, I chop at random, cutting all the way through, until I have what looks like a big mess, and pieces of dough are about 1 inch, random cuts, so some are larger and some smaller, odd angles. There will be apple, eggs and dough everywhere, it's messy! Hence the cookie sheet. Then you scoop into the pans. I used to buy a bread like this at an apple orchard. I'd wait every fall to be able to get it. They drizzled the cooled loaves with confectioners sugar glaze. Yummy. My favorite way to enjoy...thick slices, toasted. Nancy...See MoreBread Machine /Zojirushi questions?
Comments (33)For 100% whole wheat bread made in a Zo, I use a soaking method for at least 3-hours, or as long as overnight, using a portion of the whole wheat flour in the sponge. This softens the bran and allows the gluten to hydrate without manipulation (kneading). The 100% whole wheat bread recipe, using freshly-milled wheat, I make is as high-rising and as light as any white bread. Incorporating this older bread-making method (soaking) that includes a sponge will help make better 100% whole wheat bread, compared to the more modern "direct dough" method, which is designed for speed and making a loaf of bread quickly. Both methods will work to make "bread", but using a soaking method will improve the bread significantly. The second tip is to add ascorbic acid to any bread that has wheat germ as an ingredient, or whole wheat flour in it (which also contains the germ). As I've posted many times, there is a substance in wheat germ - glutathione - that breaks down the gluten bonds (hence those short squatty loaves of whole wheat bread). Ascorbic acid (aka vitamin C) in your dough will help to counteract the negative effects of glutathione. Ascorbic acid (or other acid like vinegar or citrus juice - occasionally called for in a recipe) will not only help prevent the gluten bonds from breaking from the glutathione; but it will help repair gluten bonds that have already been broken. It's not JUST the bran that cuts the gluten strands, but also the glutathione from the germ that damages the gluten. You can also release gluten-damaging glutathione from the yeast if you proof yeast in water that is too cool (cooler than 100°F). Glutathione will leak out of the yeast cells rapidly in cool water, causing the dough strength to be weakened. If using instant yeast added directly to the flour, make sure the flour temperature is at least 75°F when adding yeast. If you store your flour in the freezer, be sure to bring it to room temperature. The Zo will also warm the ingredients during the preheating stage at the first of the cycle. The preheating cycle is very short on the Quick setting (5-minutes), and about 9-minutes on the Quick Dough setting, so have your ingredients at room temperature before using these settings. Ascorbic acid also helps to sustain the leavening of bread during baking. It promotes yeast growth, helping the yeast to work faster and longer. Yeast grows best in a slightly acidic atmosphere, and that's why ascorbic acid is added to many yeast products. I add 1/8 t. ascorbic acid per loaf. Do NOT add citric acid to a naturally-leavened bread (aka sourdough bread, or bread made with a starter or old dough method), because it is already naturally acidic. FYI: You can damage your bread machine by "pulling the plug" to stop it. Instead, make sure you turn it off at the control panel. I only use the machine to mix and knead the dough. Once that portion of the process is done, I turn it off at the control panel and place the dough in a dough rising bucket to rise. Dough rises according to the strength of the yeast, relative humidity, and the ambient temperature - NOT a timer. It's "double" when it doubles in bulk - period. Whether you want a fast rise using an artificially warm temperature, adding more yeast (recipe for 30-Minute Hamburger Buns), or choose to use a cool-rise and develop more flavor, which will take longer, those things determine how quickly or slowly the dough will double in bulk. Bread dough can't tell time!!! Actually - just under double is more accurate in this day and age. Neither 100% whole wheat flour nor processed (bleached or unbleached) flour have the extensibility needed to double in bulk. Since bleached/unbleached flour is no longer bromated, it lacks the extensibility to "double" in bulk without this dough enhancer (bromates) -- so just under double is when you need to stop the process. Because I don't use the pre-set rising time in the bread machine, I can make bread much faster than the bread machine. -Grainlady...See MoreMy bread machine died....booohooo
Comments (9)Here are the recipes I made today. They come in Sampler Loaf, Regular Loaf and Large Loaf. I made large loaves. Country White Bread Large loaf 1 1/3c water 1 1/2t salt 1 1/2T sugar (I used 1 T of blackberry Raw honey) 1/2c barley or oat flour (I used oat this time.) 3 1/2 c bread flour 2t yeast To mix in mixer Heat the water until warm, between 105F-115F; pour into warmed bowl, and add the yeast. Let stand 5 minutes, until the yeast begins to bubble. Add the salt, sugar, barley flour, and half the bread flour. Beat with paddle until smooth. Cover, and let stand 15 minutes. Slowly add the remaining flour, and beat until soft dough forms. Knead the dough in the mixer with the hook, on medium to high speed, adding flour as necessary, until the dough pulls away from the sides of the bowl and is smooth and springy but still soft to the touch. Remove the dough hook, cover the bowl and let dough rise until doubled, about 1 hour. ~I then shaped into 9 large burger size rolls and let rise on cornmeal dusted baking sheets until the size I wanted. Baked at 350F until golden brown. However the instructions contiune: To Shape and bake in the oven Lightly grease a baking sheet, or cover with parchment paper. Turn the dough out onto a lightly floured board or lightly oiled surface. Punch the dough down and shape into a round loaf, dusting in on all sides with flour. Place the loaf, with the smooth side up, onto the baking sheet. Cover and let rise until doubled, 45 minutes or so. Preheat oven to 375F. Using a sharp knife or razon slash a 3" circle on the very top of the loaf. Bake 30-35 minutes, until the loaf is golden and a wooden skewer comes out clean and dry. Remove from the pan and cool on a wire rack. Light Wheat Brioche Large Loaf 4 large eggs plus water to equal 1 1/3c 2 t salt 2 T sugar 1 c whole wheat 3 c bread flour 3/4c butter, softened 1 1/2 t yeast To mix in mixer Warm the eggs under hot tap water, and crack into measuring cup. Heat the water to 105-115F, and add it to the eggs. Pour the mixture into the warmed mixing bowl, and add the yeast. Let stand 5 minutes, until yeast begins to bubble. Add the salt, sugar, whole wheat, and half the bread flour. Beat well. Cover, and let stand 15 minutes. Slowly add the remaining flour, and beat until soft dough forms.~change to dough hook~ Cut the butter into pieces and add it to the dough. Knead the dough in the mixer with the hook, on medium to high speed, adding flour as necessary, until the dough pulls away from the sides of the bowl and is smooth and springy but still soft to the touch. Remove the dough hook, cover the bowl and let dough rise until doubled, about 1 hour. To shape and bake in the oven: Lightly grease a fluted brioche pan, a 9" round cake pan or 9x5 loaf pan. Turn the dough out on a lightly floured or oiled surface. For traditional brioche shape, punch the dough down and pinch off one-quarter of the dough. Shape the remaining dough into a round loaf. Place the loaf, smooth side up, in the brioche or cake pan. Make an indentation in the center of the loaf. Form the pinched-off portion into a teardrop shape, and place, pointed side down, into the hole in the loaf. Or press the dough inot the loaf pan. Cover and let rise until doubled about 1- 1 1/2 hours. Preheat oven to 350F. Brush or spray loaf with water. Bake 45-50 minutes, until wooden skewer inserted through the loaf comes out clean. Remove from the pan and cool on wire rack....See Morepetalique
5 years agopetalique
5 years agopetalique
5 years ago
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