Thread Number: 82312
/ Tag: Small Appliances
Stores out of bread? |
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Post# 1063221   3/14/2020 at 17:29 (1,475 days old) by Paulg (My sweet home... Chicago)   |   | |
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Make your own! Drag out that dusty bread maker and give ‘er a spin.
Did a little shopping yesterday and today. Bread was going fast and the store we visited today had virtually none. No sweat! We bought this unit (Admiral branded Zojirushi) during the very last days of the original Montgomery Ward. This was that period, near the end, where they expanded their major appliance line to include Admiral badged electronics and small appliances. We were looking for fun deals. I bought some shirts that wore like iron. Why not buy a bread maker while we’re at it? It was on sale for a ridiculously low price. It has been a great machine and still works well some twenty (?) years later.
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Post# 1063223 , Reply# 1   3/14/2020 at 17:35 (1,475 days old) by petek (Ontari ari ari O )   |   | |
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Ha.. I have Zojirushi as well, and it's making bread as I type this . I normally make all my bread with my Bosch mixer but it needs more than 4 cups of flour to knead properly and I only wanted one loaf.
I bought a few big bags of bread flour and more yeast yesterday just in case.. I noticed the bread at a grocery store near us was pretty low. |
Post# 1063224 , Reply# 2   3/14/2020 at 18:05 (1,475 days old) by ea56 (Cotati, Calif.)   |   | |
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I’ve been making all of our bread for the past 15 months. I make No Knead bread. It’s extremely easy and very good. I just baked two loaves this morning. I start the dough the in the late afternoon the day before. Then the next morning I deflate the dough, turn it about 10-12 times on a floured board with a dough scraper, form it into loaves and let it rise for about 70 mins, and bake for 40 mins in a preheated 450 F oven (preheat for 35 mins so the oven is searing hot).
For One Loaf Use
4 cups flour 3/4 tsp. rapid rise yeast 1 1/4 tsp.salt 2 cups cold tap water
In a 4 qt. bowl whisk the flour yeast and salt together. With a silicone spatula form a trench around the edges, now pour the water into the trench and with the handle of a large wooden spoon stir the flour into the water at the sides to form a soft dough that is thoroughly mixed. The spoon handle acts like a dough hook. Scrape the sides of the bowl to form a rough ball of dough in the bowl, cover with plastic wrap and let it sit 8 to 16 hr.s before forming into a loaf place in a greased 9”X5” loaf pan and let rise 35 mins, then turn on the oven to 450 F and let it preheat for another 35 mins. Bake for 40 mins.
You can use all white flour ( I like unbleached white) or use any where from 1 to 2 cups of whole wheat flour with the white flour in the same proportions, 4 cups flour to 2 cups water. If you want to speed up the process you can use 130 degree tap water instead of cold and let it rise for about 3 hours or so the follow the rest of the steps. But I think the overnight rise gives a better flavor, almost like sourdough.
Bread made like this only costs about 75 cents a loaf. I have a West Bend Bread Slicing Guide and I slice the loaves when they are cool, wrap in plastic wrap and store in 2 gallon zip lock bags, one in the bread box for immediate use and the extra in the freezer. I make 2 loaves a week and use two bowls, one for each loaf, this way they are each exactly the same size, no need to drag out the kitchen scale to weigh the dough like I did before when I made the dough for both loaves in one large bowl.
I know this is a whole lot of 411, but if you follow these steps it’s really very, very easy and well worth the little time it takes.
Here’s one of the loaves I baked this morning, all sliced and ready to go. And a photo of all you need to make a quick tasty and easy loaf of bread and the bread slicing guide.
You can also use this same dough to make 1 doz crusty dinner rolls, bake for 25 mins on a parchment lined cookie sheet at 450 F with the same 35 min pre heat, and only let them rise for the time you preheat for 35 mins. They keep for up tp 6 days in a plastic bag, just reheat for 10 mins at 325 F and they taste fresh baked.
Eddie |
Post# 1063225 , Reply# 3   3/14/2020 at 18:06 (1,475 days old) by DaveAMKrayoGuy (Oak Park, MI)   |   | |
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Too bad I can’t make my own EGGS:
— Dave
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Post# 1063228 , Reply# 4   3/14/2020 at 18:30 (1,475 days old) by combo52 (50 Year Repair Tech Beltsville,Md)   |   | |
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What a great idea Paul, My partner and I just split up and he moved to California and since he had to only eat Gluten Free I had not tried to make bread in years.
So I went to the basement and brought up the trusty $15 [ thrift store 20 years ago ] Toastmaster bread maker and started a batch of basic white bread. It should be interesting as the jar of yeast in the refrigerator was purchased in 2010, and the flour was left over from the last big Wash-In in 2016 when Hans, Donald, Keven and others did all the cooking.
Hopefully in about 2 1/2 hours I will have something eatable,
John L. |
Post# 1063230 , Reply# 5   3/14/2020 at 19:01 (1,475 days old) by petek (Ontari ari ari O )   |   | |
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Post# 1063234 , Reply# 6   3/14/2020 at 19:42 (1,475 days old) by countryguy (Astorville, ON, Canada)   |   | |
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Post# 1063242 , Reply# 7   3/14/2020 at 20:38 (1,475 days old) by ea56 (Cotati, Calif.)   |   | |
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Petek, nope no sugar. But I have also made the Whole Wheat recipe with either a 1/4 cup of dark brown sugar, or 1/4 cup dark molasses, and reduce the water a bit to compensate when using molasses. Its a matter of personal choice, and the recipe is very flexible as long as you keep the flour to liquid ratio 2 parts to 1 part flour/liquid. I also add a couple of tbls. of vegetable oil to the Whole Wheat.
For everyday bread the unbleached white flour sans any sugar gives a sourdough like flavor. Makes the best toast I’ve ever tasted.
I originally caught on to this idea last Christmas when I got a cast iron dutch oven and tried making No Knead Bread in it, which is superb. I just branched out from there. There are also several You Tube videos that I looked at for ideas. Just type No Knead Bread into you You Tube search and take a look.
Eddie |
Post# 1063282 , Reply# 8   3/15/2020 at 09:47 (1,474 days old) by Paulg (My sweet home... Chicago)   |   | |
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Post# 1063283 , Reply# 9   3/15/2020 at 10:30 (1,474 days old) by chachp (North Little Rock, AR)   |   | |
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I have a maker put away too. I may get mine out too and start making bread again. Yesterday we went to Sam's, Walmart neighborhood market and Kroger. We finally found chicken, eggs and bread at Kroger. Everywhere else the shelves were clean. I'll tell you that's a reality check when you walk in and see those empty shelves. |
Post# 1063290 , Reply# 10   3/15/2020 at 11:22 (1,474 days old) by appnut (TX)   |   | |
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I went to HEB yesterday morning. I think I went into shock. I thought I was in a Communist country. No T paper--a stocker helped me get the last package out of a case that was being scavengered), not one bag of dried beans; I got the last jar of Jiff Creamy peanut butter; the next to last pound bag of some sort of brown rice, otherwise no rice; scrounged up 3 different types of whole wheat pasta otherwise not hardly any pasta--fortunately I'd gotten several boxes the week before; no bleach; no bathroom spray cleaner; not one jug of water (even distilled water gone and I need that for my CPAP); nothing for salads; not one fresh onion or potato; most frozen veggies pretty well gone, I got what I could to add to what I had. I bought a huge bag of frozen seasoned tater tots--I've never bought frozen potatoes. I got there as soon as I could see to drive. When I turned into the parking lot, it looked like it was 11 or 12 on a Saturday morning. There was plenty of all sorts of bread type products. I don't buy canned vegetables. I kept mumbling "you people are effing bat sh* crazy"
I hope as people have overstocked on stuff they don't normally buy, it will begin to balance out again and I'll be able to buy what I NORMALLY buy that most people don't buy. I still have 3/4 pound of pinto beans. |
Post# 1063299 , Reply# 13   3/15/2020 at 12:46 (1,474 days old) by ea56 (Cotati, Calif.)   |   | |
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I’m so glad that I went to the store last Thurs. before the real panic began. We can hold out with what we’ve got on hand for at least 3 weeks. But the fresh fruit, milk and vegetables will be gone in another week, or less. I have almost 10 lbs. of flour on hand and plenty of yeast, so we can have bread for at least 3 weeks too.
I personally believe that ALL stores should immediately begin to ration all essential items and only allow each customer to purchase a REASONABLE quantity of anything. This is really complete BS to allow this un rational hoarding, and the resultant gouging on ebay and other venues. If everyone were to only purchase in amounts that they really need for a 2-3 week period there should be adequate supplies of what everyone needs. If we are to get through this we all need to pull together and consider whats best for the common good, something American’s used to be able to manage in times of crisis.
Eddie |
Post# 1063302 , Reply# 14   3/15/2020 at 13:01 (1,474 days old) by appnut (TX)   |   | |
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Eddie, all we have are Walmart & HEB for groceries. And they've both begun posting signs with amount allowed for each purchase. As of this am, HEB is open 8a-8p. Walmart 6a-11p. Local tv station posted a pic of long line at a Waco HEB waiting for it to open at 8a. Unfortunately, as a post GI surgical patient, TP is very much a necessity for me. I am going to have to ask my neighbor to keep an eye out for me for both TP as well as distilled water. She usually orders online and picks up though. |
Post# 1063303 , Reply# 15   3/15/2020 at 13:13 (1,474 days old) by ea56 (Cotati, Calif.)   |   | |
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Bob, I didn’t mean to imply that you were hoarding, and I certainly understand that everyone needs TP. It’s a good thing that your local stores are beginning to put a limit on the quantity of purchases. This way with luck, there will be enough of everything for us all to make it thru this crisis. I hope that you and everyone else stays safe and well and doesn’t experience too much deprivation.
In my 69 years I have never before seen anything like this! I must admit if frightens me more than I ever thought a virus could. One day at a time, one day at a time, one day at a time!
Eddie |
Post# 1063304 , Reply# 16   3/15/2020 at 13:27 (1,474 days old) by DADoES (TX, U.S. of A.)   |   | |
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Post# 1063308 , Reply# 17   3/15/2020 at 14:14 (1,474 days old) by appnut (TX)   |   | |
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Post# 1063311 , Reply# 18   3/15/2020 at 14:33 (1,474 days old) by sfh074 ( )   |   | |
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Post# 1063313 , Reply# 19   3/15/2020 at 14:38 (1,474 days old) by ea56 (Cotati, Calif.)   |   | |
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its all cool my friend😀. I hope that you and all the rest of us will be able the obtain the things we need to get thru this crisis. We are truly in uncharted territory with COVID-19.
One thing I’ve thought of is trying to order some of the things I may need online thru Target. I believe I’ve seen you post about doing this in the past, and it may be one way to also get thru this. But I just checked out the Target website and it looks like even this isn’t going to work too well, at least today. But I bet they manage to get some inventory soon, they need the money to stay afloat, just like we all need our TP and food.
Take Care. Eddie |
Post# 1063317 , Reply# 21   3/15/2020 at 14:48 (1,474 days old) by appnut (TX)   |   | |
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Post# 1063318 , Reply# 22   3/15/2020 at 14:55 (1,474 days old) by Ultramatic (New York City)   |   | |
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Post# 1063320 , Reply# 23   3/15/2020 at 15:03 (1,474 days old) by chachp (North Little Rock, AR)   |   | |
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They have been saying on the news to try to go when the stores open in the morning because the shelves get stocked at night. I tried that this morning and it worked. The shelves that were empty yesterday had some product this morning. Not fully stocked but there was stuff there. Like chicken. All the chicken bins were empty when I was there yesterday but this morning they were stocked again.
So, if that is an option its another strategy to try. Our Kroger and Walmart Neighborhood Markets are not 24X7. Bob if your neighbor is going to try to go to the store advise them to go early. I don't know if they are rationing and only putting out so much at a time or if they are just having trouble keeping up.
I'm with you Eddie. I am 65 and never in my life have I seen this. I see how bat shit crazy people get around here when they predict a dusting of snow. But this is something on a level I have never seen and hope to never see it again. |
Post# 1063322 , Reply# 24   3/15/2020 at 15:24 (1,474 days old) by ea56 (Cotati, Calif.)   |   | |
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Post# 1063327 , Reply# 25   3/15/2020 at 16:03 (1,474 days old) by DADoES (TX, U.S. of A.)   |   | |
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WM here stopped 24-hrs several months ago for closing 1a to 6a. Now closing until further notice from 11p to 6a for a bit more stocking time. I arrived 6:38a this morning, sparse crowd, no TP. Can't stock what they can't get. Just observing, I don't quite exactly need any at the moment. Local grocery chain is normally 6a to 11p. Now 8a to 8p. My dad is in Bob's situation for TP, wipes, and diapers due to post-colon cancer and other GI issues. The sisters keep them stocked via deliveries. No 91% isopropyl alcohol, which I need to refresh the supply ... I use it to make spectacles cleaner (50% alcohol, 50% distilled water, few drops of Dawn). None at WM, the local grocery, or the pharmacy I patronize. Was @ Walgreens last Thu, didn't see any there but am not intimately familiar with the store layout so maybe overlooked it. |
Post# 1063328 , Reply# 26   3/15/2020 at 16:04 (1,474 days old) by nmassman44 (Brooksville Florida)   |   | |
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Ok back to the original topic at hand....Question I have about the No Knead Bread is when it’s in the rise stage for 8+ hours is that on the counter or in the fridge? And is it covered with a towel or plastique wrap? I plan on trying this recipe out shortly. And if one is using a dark nonstick pan remember to reduce oven temps by 25 F and bake for minimal time...
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Post# 1063329 , Reply# 27   3/15/2020 at 16:06 (1,474 days old) by nmassman44 (Brooksville Florida)   |   | |
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Post# 1063330 , Reply# 28   3/15/2020 at 16:22 (1,474 days old) by ea56 (Cotati, Calif.)   |   | |
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let the dough rise on the counter with the bowl covered with plastic wrap. It will look like a sponge as it rises and the surface will have lots of small bubbles on it. And in this instance, don’t reduce the oven temp by 25 degrees when using a non stick pan, use the same 450 F. The original recipe calls for baking it in a cast iron dutch oven, and we all know that these are heavy, dark, heat retaining pans. You want that intense heat for this bread. Be sure to use a silicone or rubber spatula to scrape the dough out onto the bread board, you don’t want to leave any of it behind in the bowl.
I tweaked the original recipe in order to get nice loaves suitable for slicing for sandwiches and toast. I would also recommend looking at a few of the YT videos. It will help you get a visualization of what the dough should look like and how the procedure goes.
To form a nice loaf with this dough, after you give it about 10-12 turns with a dough scraper, pat it out into a rectangle, (using enough flour to keep it form sticking and to make it easy to handle) about 8”x12” and fold 1/3 over the end and then fold the other end over 1/3, like your folding a letter to put into a legal envelope, then fold that over again in half. Pinch the seams to seal and place seam side down into our sprayed or greased pan. It doesn’t have to be perfect, this dough is soft and very forgiving. It should rise to about 1/2” to 1” from the top of the pan before baking, then while it bakes it rises the rest of the way. After about 20 mins I place a sheet of foil over the top of the loaves to prevent over browning and I bake them in the bottom 1/3 of the oven.
HTH, Eddie |
Post# 1063331 , Reply# 29   3/15/2020 at 16:27 (1,474 days old) by nmassman44 (Brooksville Florida)   |   | |
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Good to know, Thanks! The reason I asked about temp is that I have those heavy duty Le Crueset pans that do a great job baking....
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Post# 1063332 , Reply# 30   3/15/2020 at 16:32 (1,474 days old) by ea56 (Cotati, Calif.)   |   | |
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BTW, the dough will almost fill a 4 qt. bowl to the top or almost to the top by the time its ready to turn the dough onto a floured board and begin forming the loaf.
Play around with, it make it your own and use techniques that work for you. There’s more than one way to skin a cat at they say. I’m just trying to convey what I’ve found to work well for me through trial and error. Make the experience fun, then you’ll want to continue making bread.
Eddie This post was last edited 03/15/2020 at 18:07 |
Post# 1063333 , Reply# 31   3/15/2020 at 16:36 (1,474 days old) by ea56 (Cotati, Calif.)   |   | |
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Post# 1063344 , Reply# 32   3/15/2020 at 18:07 (1,474 days old) by MattL (Flushing, MI)   |   | |
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I've 3 bread machines, none produce a loaf I'm happy with. The last a Cuisinart does a poor job at best. Bread is easy to make in the KA, this is the recipe I make all the time, fantastic fresh out of the oven.
CLICK HERE TO GO TO MattL's LINK |
Post# 1063360 , Reply# 33   3/15/2020 at 22:50 (1,473 days old) by combo52 (50 Year Repair Tech Beltsville,Md)   |   | |
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Hi Gary, reply #6, I think you were right.
Well we got bread but it was only 1/2 as high as it should have been, it was very dense and tasty, myself and two friends ate all of it.
I tried proofing the yeast, 1/4 cup warm water 2 1/2 ts yeast, 1 ts sugar in a glass and in 15 minutes it over flowed the 12Oz glass, I am going to try the bread again with twice as yeast.
John L.
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Post# 1065630 , Reply# 36   4/2/2020 at 14:53 (1,456 days old) by Ultramatic (New York City)   |   | |
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Post# 1065651 , Reply# 37   4/2/2020 at 17:08 (1,456 days old) by Ultramatic (New York City)   |   | |
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Post# 1065663 , Reply# 38   4/2/2020 at 18:59 (1,456 days old) by Ultramatic (New York City)   |   | |
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Disappointed. While the crust was spot on, the taste was not. It had an off, yeasty taste. I didn't like the smell as it baked, so that was a sign. The inside was somewhat tough and rubbery. I measured and followed the instructions carefully, I mean it was a very simple recipe. I used, Gold Medal bread flour, Red Star yeast (fresh), sugar, salt and correct temperature water (80F). I keep wondering if it was the yeast. Or perhaps it was just a lousy recipe. Well, back to the drawing board. |
Post# 1065689 , Reply# 39   4/2/2020 at 22:02 (1,455 days old) by petek (Ontari ari ari O )   |   | |
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Post# 1065699 , Reply# 40   4/2/2020 at 23:29 (1,455 days old) by Ultramatic (New York City)   |   | |
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Post# 1065727 , Reply# 41   4/3/2020 at 07:45 (1,455 days old) by ozzie908 (Lincoln UK)   |   | |
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Post# 1065728 , Reply# 42   4/3/2020 at 08:17 (1,455 days old) by chachp (North Little Rock, AR)   |   | |
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Louis, I read somewhere that fresh yeast is not recommended for bread machines but rather active dry yeast. I wish I could find the article. If that recipe called for 2.5 teaspoons yeast it was most likely active dry yeast. I've used both dry and active dry in my bread machine and usually have pretty good luck.
The chefs on line can confirm but it's my understanding dry yeast works before in recipes where you start out with cooler water and let ferment longer where active dry yeast is intended for recipes with warm water that you'll ferment for a shorter time which is why its recommended for bread machines. |
Post# 1065747 , Reply# 43   4/3/2020 at 12:47 (1,455 days old) by ea56 (Cotati, Calif.)   |   | |
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I started the dough at 4pm yesterday, took me only 10 mins to measure, mix and cleanup. This morning I formed the loaves, took another 10 mins from beginning to cleanup, another 70 mins ( 35 mins of this was preheating the oven to 450 F) to rise and 40 to bake. I've included some photos, sorry I didn’t think to take photos of the mixing step, and I don’t do videos, so hope the photos are helpful. The recipe and instructions are in reply #2 of this thread.
Here’s and explanation of each photo:
1. dough after 4 hrs rising 2. dough after 15 hrs rising this morning 3. dough turned out on floured board 4. dough after 10-12 turns with bench scraper 5. dough flattened out to 8”x12” rectangle 6. 1st 1/3 fold to form loaf 7. 2nd 1/3 fold to form loaf 8. loaf in pan 9. loaves after 70 mins rise and ready for oven 10. finished loaves just out of oven 11. baked loaves out of pans and cooling
This recipe is a great saver of yeast too, only 3/4 tsp required per loaf, or 1 1/2 tsp for 2 loaves.
Eddie |
Post# 1065750 , Reply# 44   4/3/2020 at 13:13 (1,455 days old) by bigalsf (Salt Lake City)   |   | |
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Eddie, my husband uses a similar method in the cast iron dutch oven. The bread comes out great!! Crusty on the outside, great crumb/texture on the inside. Love it! There's a loaf rising as we speak. Fresh bread for us tonight! :) Stay safe everyone. And bake! |
Post# 1065752 , Reply# 45   4/3/2020 at 13:21 (1,455 days old) by ea56 (Cotati, Calif.)   |   | |
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The Dutch Oven recipe is what gave me the idea to tweak it to make sandwich loaves for everyday use. And agree with you, the rustic loaves made in the cast iron dutch oven are out of this world delicious! I also use this same recipe to make the most delicious crusty rolls you ever want to taste.
I would encourage everyone to try this recipe at least once. This is the only bread we’ve eaten since the beginning of 2019. It’s easy, quick, and inexpensive to make and requires the purchase of really only a bench scraper if you don’t already have one, plus the ingredients of course.
Eddie |
Post# 1065756 , Reply# 46   4/3/2020 at 13:47 (1,455 days old) by Ultramatic (New York City)   |   | |
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Post# 1065757 , Reply# 47   4/3/2020 at 13:51 (1,455 days old) by Ultramatic (New York City)   |   | |
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Post# 1065768 , Reply# 48   4/3/2020 at 15:34 (1,455 days old) by chachp (North Little Rock, AR)   |   | |
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Louis, I've never had an overpowering yeast smell or taste. This uses a little less yeast for the amount of flour. I don't add the wheat gluten.
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Post# 1065781 , Reply# 49   4/3/2020 at 17:43 (1,455 days old) by petek (Ontari ari ari O )   |   | |
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Post# 1066332 , Reply# 51   4/7/2020 at 09:04 (1,451 days old) by chachp (North Little Rock, AR)   |   | |
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....dusted it off and fired it up.
We were running out of fresh bread and I'm working so don't have time to do from scratch today. I dug out the bread machine and made a basic white loaf. It came out pretty good. Makes me wonder why the bread machine lives way up there on the top shelf of the pantry. |
Post# 1066472 , Reply# 52   4/8/2020 at 13:06 (1,450 days old) by Ultramatic (New York City)   |   | |
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Ralph (chachp) was kind enough to send me a bread recipe on which I decided to try. A thing I didn't know was always to aerate the flour before measuring it. It's currently proofing and has NO yeasty smell. For Ralph's bread recipe, click on link.
CLICK HERE TO GO TO Ultramatic's LINK |
Post# 1066473 , Reply# 53   4/8/2020 at 13:16 (1,450 days old) by Ultramatic (New York City)   |   | |
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Petek, I actually added a two tablespoons of water this time, since it appeared too dry. Thanks for the advice!
Tom, I was very disappointed of course but mad too since the recipe was poorly written. Thus wasting my time and ingredients.
This post was last edited 04/08/2020 at 17:37 |
Post# 1066495 , Reply# 55   4/8/2020 at 16:54 (1,450 days old) by Ultramatic (New York City)   |   | |
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Beautiful golden color.
Surprisingly rustic crust.
Somewhat dense, but soft inside (I need a new bread knife).
The verdict. Mighty tasty! While I find the crust far too dense, inside is just right. While the machine was mixing the dough seemed a bit too dry and I added 2 tablespoons of water. I think that affected the crust. Also, perhaps I should had used the "light" setting instead of medium. I was wondering if baking the bread in the oven instead of the machine produces a superior loaf. To be honest I am not enamored with the cinder block shape the bread machine makes. Next up, Jalapeno/Cheddar bread.
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Post# 1066496 , Reply# 56   4/8/2020 at 16:58 (1,450 days old) by CircleW (NE Cincinnati OH area)   |   | |
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Louis, I glad this recipe was successful. |
Post# 1066505 , Reply# 57   4/8/2020 at 17:35 (1,450 days old) by Ultramatic (New York City)   |   | |
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Post# 1066508 , Reply# 58   4/8/2020 at 17:41 (1,450 days old) by ea56 (Cotati, Calif.)   |   | |
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congratulations on your bread making success. One thing I’ve learned since I began to bake all of our bread is that if you want nice, neat slices let the bread cool until its less than 80 F inside ( use an instant read thermometer), I wait until its about 75F, if the loaf is too warm it won’t slice neatly. Also a good serrated knife is helpful.
Eddie |
Post# 1066549 , Reply# 59   4/8/2020 at 19:36 (1,450 days old) by Ultramatic (New York City)   |   | |
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Post# 1066550 , Reply# 60   4/8/2020 at 19:44 (1,450 days old) by chachp (North Little Rock, AR)   |   | |
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#Matt - thank you for that link. One reason I don't weigh that much is because I don't want to google the conversions all the time. I will bookmark this for future use.
#Louis - I think the bread looks good. I personally like the harder crust but not all people do. The lighter setting might give you better results. It looks darker than how mine comes out using a medium setting. It must be the difference between the machines. When I used this recipe it did look a little dry in the beginning but as it kneaded it caught up with it. I don't know if adding the extra water contributed to the harder crust. I googled it but didn't find much. One lady said what she does is as soon as it comes out of the maker she rubs butter over the crust and puts a towel over it and lets it cool that way. That sounds like it could help and who wouldn't like some extra butter flavor on the crust? Another person suggested some machines just always make breads with harder crusts regardless of the settings. Who knows. There were a lot of people who said they let it rise in the machine. Put it in a loaf pan, let it rise again and then just bake it in the oven.
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Post# 1066552 , Reply# 61   4/8/2020 at 19:59 (1,450 days old) by Ultramatic (New York City)   |   | |
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Post# 1066556 , Reply# 62   4/8/2020 at 20:33 (1,450 days old) by appnut (TX)   |   | |
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I decided a number of years ago to begin weighing all my ingredients. If it's good enough for professional/knowlegeable chefs/cooks, it's good enough for me. Thus I endosrse Matt's suggestion immensely. And I've used King Arthur's conversion tables since the beginning. I found all my baking became more consistent whether its cakes, cookies, bread, …
And Louie glad you and the machine rose to the occasion and weren't discovered loafing the day away. It looks wonderful!!
I never saw the need for a bread machine. I kneaded dough in my Sunbeam Le Chef from 1980s until 2014 when I got the KA. And loved using the oven. But then again, I don't know how to make just an ordinary sized recipe :-)
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Post# 1066560 , Reply# 63   4/8/2020 at 21:09 (1,450 days old) by petek (Ontari ari ari O )   |   | |
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Just rub butter over it when you take it out for a soft crust and NEVER cover or put warm bread, particularly right out of the machine, into a plastic bag.. Always let it sit about 45-60 minutes before cutting . Get yourself a nice vintage electric knife.. they're the cats ass for slicing bread, clean and smooth, and fun. It can take some trial and error because there's so many variables with temps , humidity and type of flour.. I use bread flour almost exclusively, if you can't find it, buy a bag of Bob Red Mill vital wheat gluten at the grocery store and add about one tablespoon of that to 3 cups of flour or so.. that's bread flour. Gives a better chew.
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Post# 1069163 , Reply# 64   4/25/2020 at 09:40 (1,433 days old) by Ultramatic (New York City)   |   | |
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Post# 1069165 , Reply# 65   4/25/2020 at 09:46 (1,433 days old) by bradfordwhite (central U.S.)   |   | |
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It's hilarious.
I haven't seen bread shortages by me. For some weird reason a few weeks back all the paper products were purchased. Very strange. This vid. sums it up. hilarious. CLICK HERE TO GO TO bradfordwhite's LINK
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Post# 1069176 , Reply# 66   4/25/2020 at 10:35 (1,433 days old) by Ultramatic (New York City)   |   | |
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Post# 1069440 , Reply# 67   4/26/2020 at 18:58 (1,432 days old) by Gfm8959 (Long Island, NY)   |   | |
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Prices have soared on ebay CLICK HERE TO GO TO Gfm8959's LINK on eBay |
Post# 1069443 , Reply# 68   4/26/2020 at 19:37 (1,432 days old) by bradfordwhite (central U.S.)   |   | |
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Post# 1069482 , Reply# 69   4/26/2020 at 23:52 (1,431 days old) by MattL (Flushing, MI)   |   | |
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Not at the moment though. I've got 3 or 4 stored away, only got fair to middling bread from them, easier to make my own. |
Post# 1069486 , Reply# 70   4/27/2020 at 00:17 (1,431 days old) by petek (Ontari ari ari O )   |   | |
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I've had a few over the years.. I'd buy them at Goodwill or somehwere and use them a few times but never liked the round or squat loaves they made.. then returned them to continue the cycle... However a few months ago I saw a Zojirushi at the thrift for $20 incl all the paperwork, and looking like it had never been used so I bought it. It works beautifully and make regular sized loaves,it has two paddles in a rectangular pan. They're fairly pricey new but if you're wanting a really good bread machine,, the zojirushi is the one to get. Even so I make most of my bread with my mixer (bosch universal) because I want to make more than one loaf and it can handle making 3 (12 cups of flour) without skipping a beat, but for a single loaf it's the best.
There doesn't seem to be any more shortage of store bought bread now in the stores, lots of it , of all types,, but there's still not always flour, or yeast.. I got two pounds of yeast the other day at a restaurant food supplier. |
Post# 1070389 , Reply# 71   5/2/2020 at 00:33 (1,426 days old) by Ultramatic (New York City)   |   | |
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For those of you still finding yeast difficult to find...
The Best Yeast Substitutes for Baked GoodsCLICK HERE TO GO TO Ultramatic's LINK |
Post# 1071645 , Reply# 72   5/9/2020 at 17:08 (1,419 days old) by Ultramatic (New York City)   |   | |
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This time it's jalapeño, sharp cheddar cheese bread.
I'm not sure about this one, dough seems to have barely risen. Yeast is fresh, and was at room temperature.
Here's the recipe: CLICK HERE TO GO TO Ultramatic's LINK |
Post# 1071659 , Reply# 73   5/9/2020 at 18:25 (1,419 days old) by Ultramatic (New York City)   |   | |
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Post# 1071700 , Reply# 74   5/9/2020 at 21:12 (1,419 days old) by CircleW (NE Cincinnati OH area)   |   | |
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Louis, that looks good. I love cheddar cheese bread, but haven't had any lately. |
Post# 1071701 , Reply# 75   5/9/2020 at 21:21 (1,418 days old) by whirlykenmore78 (Prior Lake MN (GMT-0500 CDT.))   |   | |
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Post# 1075175 , Reply# 76   5/31/2020 at 22:09 (1,396 days old) by Ultramatic (New York City)   |   | |
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Baking now. I sifted the bread flour to aerate it and it still made the same amount, (unsifted) 3 1/2 cups.
Bread Machine Recipe: How to make homemade white bread less denseCLICK HERE TO GO TO Ultramatic's LINK |
Post# 1075177 , Reply# 77   5/31/2020 at 22:49 (1,396 days old) by SudsMaster (SF Bay Area, California)   |   | |
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I hadn't bought bread in over a year, due to my keto diet.
But the other day I was in a food service supply type of store, and they had this "Keto Bread", with fairly low carb count. Lots of this or that fiber. But I got a kind of a shock at the register: $5.50 for a 1lb loaf. I decided to get it anyway. It's OK, kind of lame, dry, not much "bread flavor". Normally when I get bread it's from Costco, and I found a loaf of Orowheat 7 gran in my freezer. It's much better than the Keto Bread. Anyway, I'm planning on getting some whole wheat flour and other high fiber ingredients and making my own bread. I figure it's got to be better (and less expensive) than what's in the stores. I think SJ Ralph mentioned a recipe involving Psyllium, I'll have to check that out. |
Post# 1075187 , Reply# 78   6/1/2020 at 01:02 (1,396 days old) by Ultramatic (New York City)   |   | |
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Post# 1075190 , Reply# 79   6/1/2020 at 01:24 (1,396 days old) by petek (Ontari ari ari O )   |   | |
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Did you use actual bread flour or all-purpose? I would also add about 2 tablespoons of skim milk powder, or sub half the water for milk. Makes it softer . Also seeing as it is using active dry yeast I would add that initially to the water,, and add the salt very last by sprinkling the salt over top of the flour. Each machine can be different in how they want you to load the ingredients,, but if you water wasnt warm enough and the active dry yeast was up top of the flour,, it's not going to be warm enough when it finally gets wet, hence taking longer to rise than the machine is timed for.
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Post# 1075194 , Reply# 80   6/1/2020 at 01:50 (1,396 days old) by Ultramatic (New York City)   |   | |
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I used Gold Medal unbleached bread flour. Adding milk is an idea. The salt was added before the flour. I wonder if the dough was too dry. The machine seemed to struggle sometimes while kneading. I did add an additional tab. of warm water. Today was cool with low humidity. Perhaps that was also a factor. |