Need help tweaking a bread recipe
ediej1209 AL Zn 7
4 years ago
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Need yummy dairy-free bread recipes
Comments (6)Source: Bread Machine Baking for Better Health - by Maureen B. Keane and Daniella Chance APPLE OAT BREAD (lactose-free, milk-free, high-protein) Makes a 2-pound recipe with changes for 1-1/2-pound (---) and 1-pound [---] 1-7/8 (1-1/2) [1] cups apple juice 2 T. (1-1/2) [1] canola oil 3-1/2 (2-2/3) [1-3/4] cups whole wheat bread flour (I freshly mill mine, but King Arthur White Wheat flour would be a fairly good sub.) 1 (3/4) [1/2] c. oat flour * (see note below) 1/2 (1.3) [1/4] c. oat bran 1/4 c. (3 T.) [2 T.) date sugar (or 1 t. white or brown sugar per cup flour) 4 (3) [2] T. vital wheat gluten 1 (3/4) [1/2] t. salt 2-1/2 (2) [1] t. active dry yeast Regular/basic cycle. * Note: You can make oat flour at home. 1. Place 1-1/2 c. oatmeal (quick or old-fashioned, uncooked) in a blender or food processor. 2. Blend or process for about 60 seconds. Makes about 1 cup oat flour. 3. Store in tightly covered container in the freezer or the refrigerator. --------------------------- PEANUT BUTTER AND HONEY BREAD 1-3/4 (1-3/8) [7/8] c. water 4 (3) [2] T. honey 1/2 (3/8) [1/4] c. peanut butter 1/2 (3/8) [1/4] cup thick rolled oats 4 (3) [2] c. whole wheat bread flour 1 (3/4) [1/2] t. salt 4 (3) [2] t. active dry yeast Regular/Basic cycle. ---------------------------------------- Source: Bread Machines for Dummies IRISH POTATO BREAD 1-1/2 pound loaf with changes for 2-pounds in (----) 1/4 (1/2) c. potato water 4 t. (2 T.) oil 1 egg (same) 1/2 (3/4) c. mashed potatoes 1/3 (1/2) c. chopped onions (optional) 1 T. (4 t.) sugar 3/4 (1) t. salt 2-1/3 (3-1/2) c. bread flour 1-1/2 (2-1/4) t. active dry yeast 1. Be sure that all the ingredients are at room temperature before you place them in your bread pan in the order listed. 2. Select the Normal or Basic setting and a light to medium crust color and press Start. 3. Open the lid after the machine has kneaded the dough for about 5 minutes. The dough should be formed into a very soft, sticky ball. If the dough is sticking to the sides or the bottom of the pan, you need to add a bit more bread flour. If the dough is crumbly and not in a ball, or if the ball appears firm, add more water. Your machine still has kneading time and will work the water into your bread dough. Keep checking your dough until you are satisfied that a soft, sticky ball has formed. 4. After the machine has completed the baking cycle, remove the pan from the machine and the bread from the pan to cool on a wire rack. If you cut the bread before it's cooled about an hour, it will look doughy. The bread has to cool completely to allow the structure to set....See MoreNeed help - problems with Amish Bread from Starter recipe
Comments (7)Ed, just use more mix in your own bread/cake, and don't worry about giving any away. That's what I do, and it works fine. You can also store the stuff in the fridge or freezer for long periods of time without feeding it. Then let it warm up/defrost and start over whenever you want to make some more. :) Here's my recipe Amish Friendship Bread Note: Do not use any type of metal spoon or bowl for mixing Do not refrigerate If air gets into the bag, let it out It is normal for the batter to rise, bubble and ferment The datelines below can be used to help you keep track of the date or day you are at. If you keep the starter for yourself, you will be baking every 10 days. The bread is very good and makes a great gift. Only the amish know how to create a starter. Date: Day 1- Do nothing. This is the day you received the batter Day 2- Mush the bag Day 3- Mush the bag Day 4- Mush the bag Day 5- Mush the bag Day 6- Add to the bag: 1 cup flour 1 cup sugar 1 cup milk & mush the bag Day 7- Mush the bag Day 8- Mush the bag Day 9- Mush the bag Day 10- Mush the bag and follow the directions below Pour the contents of the bag into a non-metal bowl and add 1 cups flour, 1 ½ cups sugar, 1 ½ cups milk. Measure out 4 separate batters of 1 cup each and put into gallon ziplock bags. Keep one for yourself and give the other 3 to friends along with a copy of this recipe. Preheat oven to 350 degrees. To the remaining batter in the bowl (approx 1 ½ - 2 cups) Add: 3 eggs 1 cup oil ½ cup milk 1 cup sugar 2 tsp cinnamon 1 ½ tsp baking powder ½ tsp vanilla ½ tsp salt ½ tsp baking soda 2 cups flour 1 large instant vanilla or chocolate pudding mix optional: 1 cup chopped nuts or raisons Grease 2 large loaf pans. Mix ½ cup sugar and 1 ½ tsp cinnamon. Dust the greased pans with half of the sugar/cinnamon mixture. Pour the batter evenly in to the pans and sprinkle with the remaining sugar mixture. Bake 45min to 1 hour. Cool until bread loosens from the pan and turn into a serving dish. Serve warm or cold. You can also make muffins using the same temperature but bake for 25 mins. (makes 2 dozen) Should the recipe not be passed on to a friend on the 10th day, be sure to tell the recipient which day the bag is on when presented to them. and here is the ancient recipe I used with the starter above I got from my daughters friend: Herman Cake Feed Herman on the 1st and 5th days. Bake on the 10th day. 1st day: 1 c Herman starter 1/2 c sugar 1 c flour 1 c milk Keep in large covered bowl in refrigerator. Stir daily. 5th day: 1/2 c sugar 1 flour 1 milk 10th day: You will have 4 cups of Herman. Use 2 cups for baking, 1 cup for giving and 1 cup for growing. Beat together: 2 c Herman 2 c flour 2 beaten eggs 1/2 t baking powder 1 c sugar 1/2 t baking soda 3/4 c oil 1 t ginger 1 t nutmeg add last: 1 c nuts 1 c raisins or other fruit (or 1 c applesauce) Pour in to greased 9X13 cake pan Sprinkle on before baking: mixed together: 1 c brown sugar 1 T flour 1/4 c melted butter 1 T cinnamon Bake at 350 for 30 to 45 minutes DO NOT OVERBAKE....See MoreCooks & Canadians.. Please help me tweak this recipe
Comments (30)Funky- the pecans with the fish, started when I found a Moosewood recipe call Pecan Crusted Fish. It is a really good recipe, in addition to eyeballing all the quantities the only other tweak I make is to spice up the buttermilk soak with a few shots of hot sauce. I know keep the crumb mixture in the freezer and use it in all sorts of things. One of my DHs favorites, is Pumpkin/Butternut Ravioli in Shallots in Brown Butter and these crumbs- yumm- And I live in Maine, and we eat cod with cheddar all the time!!! http://www.food.com/recipe/pecan-crusted-fish-129748 For another yum fish recipe check out this one by Jamie Oliver http://myjamieoliverproject.blogspot.com/2013/04/attempt-47-baked-cod-with-avocado.html...See MoreHelp me tweak this recipe, please!
Comments (32)Colleenoz, it's possible, but this is the third time in a few days, with the others more specific and direct. A great tip I got from from Linda--pick up proper baking pans at yard sales or thrift shops for less than disposable costs and stash them for these occasions. Bake in real pans and send them on their way with a sticky saying they're not to be returned! The reason for baking brownies below 350° F is to prevent browning. The M(don't want to look up spelling) reaction starts at 350°. For brownies, 325° is pretty much standard. Bbstx, besides the variability of ovens, there's the variability of clocks! And there's also the copy over effect. What if the original said "50-55" minutes but was one of those weird ways of making numbers and was copied wrong? What if Granny was going from memory and forgot that 30 minutes was just to check that it wasn't browning too fast, but it got changed to 20 minutes, and the total number got lopped off? Or she just forgot the numbers altogether and figured if it wasn't done at 30 min., it would for sure be under and you'd figure it out? What if she had a highly conductive pan that made brownies that much faster? What if it really is 35 minutes without checking it at 20? What if her ingredients were different enough that they baked that much differently? (I know that can be an issue in general. We'd need Grainlady to tell us what and why.) In college, I learned about how the notations of professional scribes who weren't allowed to scrape off mistakes were interpreted by future generations who didn't understand the system to change the meaning, and how even the very best scribes could accidentally substitute homophones, which on occasion could invert the meaning of a sentence from positive to negative, or some other drastic alteration. Don't cling so tightly to text. My favorite bread book, Local Breads by Daniel Leader, is so full of errata that they keep a web page of corrections up, and people on Fresh Loaf and similar sites add more. Don't cling to the text! You know how to bake. You know what done is. Trust the evidence not the words....See Morejerzeegirl (FL zone 9B)
4 years agolast modified: 4 years agoediej1209 AL Zn 7 thanked jerzeegirl (FL zone 9B)
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