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.)        

ea56's profile picture

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


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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)        
Making Your Own Bread

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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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Eddie, no sugar in that recipe?

Post# 1063234 , Reply# 6   3/14/2020 at 19:42 (1,475 days old) by countryguy (Astorville, ON, Canada)        

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John,

If the yeast was purchased in 2010 I doubt that it would still be active...did you proof it? I've used yeast that was not even 2 years old and the bread would not rise.

Gary


Post# 1063242 , Reply# 7   3/14/2020 at 20:38 (1,475 days old) by ea56 (Cotati, Calif.)        
Re: Reply #5

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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)        
John - hope your bread turned out.

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Glad you’re back to baking bread. Hope it works out OK.
Today’s breakfast toast was really good. I had forgotten how good homemade bread was.


Post# 1063283 , Reply# 9   3/15/2020 at 10:30 (1,474 days old) by chachp (North Little Rock, AR)        
I may get mine down too.

chachp's profile picture

 

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# 1063292 , Reply# 11   3/15/2020 at 11:34 (1,474 days old) by MattL (Flushing, MI)        

I haven't bought bread in some time.  My daily loaf  is KA country french, make about a loaf a week.  Occasionally I make a sourdough rye, but in my area it's hard to get rye flour.

 

I'm in Chicago for a few weeks working and bread is hard to get. grabbed then last few loafs of Pepperage farm I found on the shelf. HATE standard with soft bread, but this is passable.


Post# 1063298 , Reply# 12   3/15/2020 at 12:31 (1,474 days old) by perc-o-prince (Southboro, Mass)        
"you people are effing bat sh* crazy"

I second that!

 

Here, TP, hand sanitizer, isopropyl alcohol and disinfecting wipes are gone. However, there's a Dollar Tree in the next town that had cases of TP- people near there are apparently buying with sense.

 

I've heard reports of several stores around this area that are out of many of the things you mentioned, Bob. However, the store I do most of my shopping is only out of the things I mentioned above- those sell out as soon as they're unboxed. Some things are in short supply (tuna in water, mac & cheese... pantry goods). Oddly enough, all they had left for flour was whole wheat or specialty expensive stuff. Regular white or unbleached of all brands was gone, as was all of the yeast, except I did see one package sitting flat on a top shelf so I snagged it for our cousin.

 

It's nuts out there.

 

Chuck


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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WM 6:38a had only Sunbeam bread, and plenty bakery/pastry stuff but can't say about bread-type items.


Post# 1063308 , Reply# 17   3/15/2020 at 14:14 (1,474 days old) by appnut (TX)        

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Eddie, that thought didn't even enter my mind.  I guess I was simply explaining why that merchandise is so important to me.  


Post# 1063311 , Reply# 18   3/15/2020 at 14:33 (1,474 days old) by sfh074 ( )        
Well ......



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Post# 1063313 , Reply# 19   3/15/2020 at 14:38 (1,474 days old) by ea56 (Cotati, Calif.)        
Bob

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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# 1063314 , Reply# 20   3/15/2020 at 14:39 (1,474 days old) by sfh074 ( )        
I would love......

to have a fake version of these pallets in the back of my truck and drive around here in the "TP-LESS" Atlanta area. Every time someone gives me a look I would smirk while shaking my head YES, and give them a big thumbs up.

 

Bat sh-t crazy here in GA as well, I'm sorry to report. Haven't been able to get any TP in a week.  Had to settle for tortillas from the bread isle yesterday at Kroger. Zero bread in an isle that normally runs the full length of an entire isle.

Now that I think about it, tortillas might just have an alternative use that people haven't had to come to grips with yet. LOL



This post was last edited 03/15/2020 at 15:26
Post# 1063317 , Reply# 21   3/15/2020 at 14:48 (1,474 days old) by appnut (TX)        

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Eddie, I had planned on that avenue also as a means.  But giving this all some time to ease out a bit.  People cannot continue to buy in panick for weeks on end.  


Post# 1063318 , Reply# 22   3/15/2020 at 14:55 (1,474 days old) by Ultramatic (New York City)        

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Yeah. I just pulled out my long forgotten Goldstar bread machine. I already bought the bread flour and yeast over a month ago thinking of the eventuality of bread getting scarce. 

 

Be nice to see everyone's results and if possible post the recipe.

 


Post# 1063320 , Reply# 23   3/15/2020 at 15:03 (1,474 days old) by chachp (North Little Rock, AR)        
Go early.......

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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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Try making my No Knead Bread recipe.  It will keep you occupied while staying home and provide you with a tasty staple necessity, and maybe help take your minds off the COVID-19 crisis for a while.  Plus its fun and rewarding to do.

 

Eddie


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...

Post# 1063329 , Reply# 27   3/15/2020 at 16:06 (1,474 days old) by nmassman44 (Brooksville Florida)        

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Ok I reread the post and it answered the burning question of covering with plastique wrap...

Post# 1063330 , Reply# 28   3/15/2020 at 16:22 (1,474 days old) by ea56 (Cotati, Calif.)        
Mike,

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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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Oh, and Mike that looks like a really nice loaf pan.  If its smaller than the 9”x5” pan I use, you may want to reduce the amount of flour to 3 1/2 cups and the water to 1 3/4 cups, salt 1 tsp and rapid rise yeast to 1/2 tsp. to compensate for a smaller volume pan.

 

Eddie


Post# 1063344 , Reply# 32   3/15/2020 at 18:07 (1,474 days old) by MattL (Flushing, MI)        

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)        
Bread results

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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# 1063399 , Reply# 34   3/16/2020 at 10:20 (1,473 days old) by vacerator (Macomb, Michigan)        
As our kids are

early millenials, late 80's and early 90's, I told our son in law that I doubt any of them can make bread. He told me all they have to do is google how to do anything, and they can. Ok, I asked when the last time was one changed a flat tire.
I know, they don't have to know how, they just call the auto club. Many cars do not even come with a spare anymore.
One gal we know had the small Range Rover with the Automotori sourced V6. Her temp. light came on, and she drove it till the engine siezed up. She said that's the last time she buys a car because it's cute. I told her if it happens on her Nissan Xterra, the same thing will happen if she doesn't shut the engine down. Coolnat needs to be checked periodocally on any vehicle.


Post# 1063402 , Reply# 35   3/16/2020 at 10:38 (1,473 days old) by sfh074 ( )        
Not called .......

Idiot lights for nothin!  But now you're saying the idiot lights don't work on the latest generation??  LOL  The lowest common denominator is getting lower it appears.  But then every generation says that about the next.

 

I once had a Jaguar that had an idiot light that would come on, if any other bulb burnt out.  I wanted to know if there was an idiot light for that particular idiot light.  You know, an idiot light ...... to tell you the idiot light (that tells you any other bulb in the vehicle burnt out) burned out .   :)   Just thought they should  cover all possibilities.


Post# 1065630 , Reply# 36   4/2/2020 at 14:53 (1,456 days old) by Ultramatic (New York City)        

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Finally got around to using the bread machine. While bread is plentiful here, I'd rather not go out. This is the french bread recipe that came in the machines manual. We'll see in a few hours.

 

Goldstar Bread Machine

 

Goldstar French Bread


Post# 1065651 , Reply# 37   4/2/2020 at 17:08 (1,456 days old) by Ultramatic (New York City)        

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Proofing. Smells very yeasty.

 

Goldstar Bread Machine


Post# 1065663 , Reply# 38   4/2/2020 at 18:59 (1,456 days old) by Ultramatic (New York City)        

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Goldstar Bread Machine

 

Goldstar Bread Machine

 

Goldstar Bread Machine

 

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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That is too much yeast or 3.5 cups of flour.. I use only 2 tsp yeast for each 4.25 cups of bread flour , cut it back by at least 1/2 tsp.

Post# 1065699 , Reply# 40   4/2/2020 at 23:29 (1,455 days old) by Ultramatic (New York City)        

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Thanks! So it was just a lousy recipe.


Post# 1065727 , Reply# 41   4/3/2020 at 07:45 (1,455 days old) by ozzie908 (Lincoln UK)        
We have the problem of

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NO yeast available anywhere except from China...... By the time it arrives we won't need it lol

Post# 1065728 , Reply# 42   4/3/2020 at 08:17 (1,455 days old) by chachp (North Little Rock, AR)        
Fresh Yeast

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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.)        
I Baked Bread This Morning

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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


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Post# 1065750 , Reply# 44   4/3/2020 at 13:13 (1,455 days old) by bigalsf (Salt Lake City)        
Dutch Oven method

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.)        
Alan,

ea56's profile picture

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)        
Ralph

ultramatic's profile picture

 

 

 

I meant the yeast was fresh pertaining to the "use by" date. It was active dry yeast in packets.

 


Post# 1065757 , Reply# 47   4/3/2020 at 13:51 (1,455 days old) by Ultramatic (New York City)        
Question

ultramatic's profile picture

 

 

Since the recipe called for more yeast than necessary, would that had contributed to the breads tough, dense texture?


Post# 1065768 , Reply# 48   4/3/2020 at 15:34 (1,455 days old) by chachp (North Little Rock, AR)        
This is the recipe I use in my machine...

chachp's profile picture

 

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 )        
Too dense

petek's profile picture
Louis.. I think you had too much liquids, along with there being too much yeast. I'd cut the water back by that quarter cup,, or maybe not quite that much to start.. You can always add a teaspoon or more of water a few minutes into the start if it then looks too dry.



Post# 1065794 , Reply# 50   4/3/2020 at 19:35 (1,455 days old) by CircleW (NE Cincinnati OH area)        

Louis, that's a shame your bread didn't turn out right. My sister made rolls for Thanksgiving once that turned out like that.

Eddie, your bread looks good.

I got bread at my favorite bakery a couple weeks ago, but now I only have store bought whole wheat. Tired of peanut butter sandwiches already.

I like to make rolls and bread, but I've not finished my kitchen yet, so can't.


Post# 1066332 , Reply# 51   4/7/2020 at 09:04 (1,451 days old) by chachp (North Little Rock, AR)        
Got mine down off the top shelf of the pantry...

chachp's profile picture

 

....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.


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Post# 1066472 , Reply# 52   4/8/2020 at 13:06 (1,450 days old) by Ultramatic (New York City)        
Take two...

ultramatic's profile picture

 

 

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.

 

Goldstar 2

 

Goldstar 2b

 

Goldstar 2c

 

 



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)        

ultramatic's profile picture

 

 

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# 1066491 , Reply# 54   4/8/2020 at 16:13 (1,450 days old) by MattL (Flushing, MI)        
Measuring flour

I long ago quit measuring my ingredients, I weight everything. Flour, water, sugar shortening etc.  I always get the same results when I weigh everything.  Different flours have slightly different masses so you need to use the correct conversion, easy to find on google.  Another plus is there is very little to clean up afterwards.

 

King Arthur has the most complete weight conversion I've ever come across, almost  everything is on their list



CLICK HERE TO GO TO MattL's LINK

Post# 1066495 , Reply# 55   4/8/2020 at 16:54 (1,450 days old) by Ultramatic (New York City)        

ultramatic's profile picture

 

 

Beautiful golden color.

GS 4

 

Surprisingly rustic crust.

GS 5

 

Somewhat dense, but soft inside (I need a new bread knife).

GS 6

 

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.

 


Post# 1066496 , Reply# 56   4/8/2020 at 16:58 (1,450 days old) by CircleW (NE Cincinnati OH area)        
That looks good!

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)        

ultramatic's profile picture

 

 

Thanks Tom! I just had a slice with raspberry preserves. I'll get it down pat eventually. 


Post# 1066508 , Reply# 58   4/8/2020 at 17:41 (1,450 days old) by ea56 (Cotati, Calif.)        
Louie

ea56's profile picture

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)        

ultramatic's profile picture

 

 

Thanks Eddie. I'll wait longer next time. Already ordered a new bread knife too.


Post# 1066550 , Reply# 60   4/8/2020 at 19:44 (1,450 days old) by chachp (North Little Rock, AR)        
Thank you for the link

chachp's profile picture

 

#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.

 


Post# 1066552 , Reply# 61   4/8/2020 at 19:59 (1,450 days old) by Ultramatic (New York City)        
Ralph...

ultramatic's profile picture

 

 

I think it has to do with the medium setting. Next time definitely I will put it on the "Light" setting. I also heard as soon as you take the bread out to wrap in plastic wrap and the steam would soften the crust. I also found a ton of bread recipes on Pinterest. 


Post# 1066556 , Reply# 62   4/8/2020 at 20:33 (1,450 days old) by appnut (TX)        

appnut's profile picture

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 :-)

 


Post# 1066560 , Reply# 63   4/8/2020 at 21:09 (1,450 days old) by petek (Ontari ari ari O )        

petek's profile picture
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.

Post# 1069163 , Reply# 64   4/25/2020 at 09:40 (1,433 days old) by Ultramatic (New York City)        

ultramatic's profile picture

 

 

Just a heads up Amazon has yeast available.



CLICK HERE TO GO TO Ultramatic's LINK

Post# 1069165 , Reply# 65   4/25/2020 at 09:46 (1,433 days old) by bradfordwhite (central U.S.)        
lol toilet paper hoarding

bradfordwhite's profile picture
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)        

ultramatic's profile picture

 

 

I think it has more to do with people wanting to keep themselves busy during quarantine, not bread shortages per se.


Post# 1069440 , Reply# 67   4/26/2020 at 18:58 (1,432 days old) by Gfm8959 (Long Island, NY)        
Bread machines

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.)        

bradfordwhite's profile picture
To think I've given bread machines away to goodwill. I've seen them on the shelves and they were asking $10..... no one was buying.

It's just a fly by night trend anyway.


Post# 1069482 , Reply# 69   4/26/2020 at 23:52 (1,431 days old) by MattL (Flushing, MI)        

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 )        

petek's profile picture
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)        

ultramatic's profile picture

 

 

For those of you still finding yeast difficult to find...

 

The Best Yeast Substitutes for Baked Goods



CLICK 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)        
Here I go again.

ultramatic's profile picture

 

 

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.

 

5-9-20

 

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)        

ultramatic's profile picture

 

 

Pleasantly surprised! It doesn't rise as much as I wanted, but it came out light and delicious! The weird thing was all the jalapeños and cheese chunks vanished. You can still taste them though. The recipe is a keeper.

 

5-9-20 2

 

5-9-20 3


Post# 1071700 , Reply# 74   5/9/2020 at 21:12 (1,419 days old) by CircleW (NE Cincinnati OH area)        

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.))        
I have had no Luck with Bread machines:

whirlykenmore78's profile picture

I always get a hard, dry loaf.  

I would rather make dough in the KA mixer and work it by hand into loaves as I did today.  Proof and then bake in my Convection oven.

WK78


Post# 1075175 , Reply# 76   5/31/2020 at 22:09 (1,396 days old) by Ultramatic (New York City)        
A new recipe...

ultramatic's profile picture

 

 

 

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 dense



CLICK 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)        

sudsmaster's profile picture
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)        
Meh.

ultramatic's profile picture

 

 

Don't bother with this one. Tough crust and dense. The flavor was good though. I guess dense bread is inherent with the machine.


Post# 1075190 , Reply# 79   6/1/2020 at 01:24 (1,396 days old) by petek (Ontari ari ari O )        
better bread.

petek's profile picture
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.



Post# 1075194 , Reply# 80   6/1/2020 at 01:50 (1,396 days old) by Ultramatic (New York City)        
Pete...

ultramatic's profile picture

 

 

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.



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