or at least, try to. Not gonna use the bread machine

2/25/2008 10:10:51 AM

what kind of bread?

2/25/2008 10:11:08 AM

White bread, and perhaps the gluten-free bread mix I have for a friend.

2/25/2008 10:11:20 AM

Have you ever made sourdough bread? My grandmother used to make it by hand, and it was awesome.

2/25/2008 10:12:53 AM

I 'helped' my mom make it once when I was 9 or 10

That's it

2/25/2008 10:13:15 AM

haha, I used to help her make it all the time by washing the dishes, keeping quiet, and generally staying out of the kitchen.

She also wouldn't let me be anywhere near the kitchen when she used a pressure cooker.

2/25/2008 10:14:30 AM

sometimes when it's hot it smells like im making bread in my pants


fyi

2/25/2008 10:16:17 AM

yeast

2/25/2008 10:16:34 AM

aha

I was in the kitchen when the seal on one ruptured. I was across the kitchen, so I didn't get burned, but I made a point of not being in the kitchen when the weight on top of the cooker was rattling violently.

^^^There's a bread and butter joke in there somewhere

[Edited on February 25, 2008 at 10:17 AM. Reason : dlj]

2/25/2008 10:17:11 AM

My boyfriend's dad makes sourdough. It's the best homemade bread I've ever had.

2/25/2008 10:17:17 AM

the three recipes i'm considering

http://allrecipes.com/Recipe/Grandma-VanDorens-White-Bread/Detail.aspx
http://allrecipes.com/Recipe/Amish-White-Bread/Detail.aspx
http://allrecipes.com/Recipe/Country-White-Bread/Detail.aspx

I'm most leaning to the last recipe; but might make the first.

2/25/2008 10:20:27 AM

I used to help my mom make sourdough, it was delicious.

I might have to get her recipe and try making some next week

^Amish white bread FTW

2/25/2008 10:20:43 AM

oh shit

I need to finish teaching nerdchick how to make bread (sry nerdchick)

thanks for the reminder

Quote :

"Not gonna use the bread machine"

you're off to a good start

Quote :

"She also wouldn't let me be anywhere near the kitchen when she used a pressure cooker."

yeah, older ones are sketchy, they make 'em much safer now, though

Quote :

"sourdough bread"

ftw

2/25/2008 10:21:18 AM

yay!! making break is fun Let us know how it turns out

Quote :

"She also wouldn't let me be anywhere near the kitchen when she used a pressure cooker."

HAHAHAH my mom was the same way

2/25/2008 10:21:54 AM

woohoo

Now I start

Gonna make the amish bread recipe

2/25/2008 11:16:57 AM

I need to get out my bread machine.

nom nom nom

2/25/2008 11:21:38 AM

bah

I didn't have 6c flour, so I'm only making a half batch/1 loaf

2/25/2008 11:30:21 AM

on a side not when are you going to hook me up with that friend of yours

2/25/2008 11:33:43 AM

which one

2/25/2008 11:35:04 AM

I <3 my bread machine...my favorites to make are sourdough and hawaiian...mmmm

2/25/2008 12:07:46 PM

Basic white bread = hella simple.

Well, my dad makes basic dough - flour, yeast, water, salt (i guess?), and it makes a YUMMY loaf of white bread.

2/25/2008 12:36:31 PM

Holy shit.

Gluten-free bread mix is the fucking devil.

It's REALLY REALLY REALLY hard to wash off of anything. It's very slick, and just smooths into every crevice of your hand when you try to wash them.
The dough acts weird (the directions said to mix it in a mixer, so I did. It was climbing the beaters UP INTO THE MACHINE). I was standing there with both hands capping the top of the beaters, and using my pinky fingers to feed new dough into the beaters, and turn the bowl.
You could use it for wallpaper glue.

For the regular bread: I'm so glad of the things my mother taught me:
- how to grease and flour a pan
- the best way to proper flour a worksurface
- what dough is supposed to look like

This was my first time making bread by hand, and not in a machine, and because of all the things my mother taught me in the kitchen, when I realized my dough was first too moist, and then too dry, I knew how to fix it without fucking up, and also when to stop kneading. I do fear, though, that it's going to be a little tough.

This is SO the sort of thing that I intend to do with my kids

2/25/2008 12:39:05 PM

that sounds disgusting. hope the bread isn't!

2/25/2008 12:40:26 PM

So how did the breads turn out?

2/26/2008 12:09:45 AM

Sour dough bread is yummy

2/26/2008 12:11:01 AM

^^Kinda dense and doughy, but not bad for a first attempt.

2/26/2008 12:11:49 AM

Quote :

"Sour dough bread is yummy"

my mommy makes the best sourdough bread. w/o breadmachine (all though she does have one of those she cheats with sometimes). and we eat sourdough bread on christmas morning toasted with butter and cinnamon and sugar MMMMMMMMMMMM. its so crusty.

2/26/2008 12:25:39 AM

cool, i've only helped a friend's mom make bread in elementary school and made some elven bread for a lord of the rings project in 9th grade.

2/26/2008 2:17:29 AM

Quote :

"Gluten-free bread mix is the fucking devil. "

my best friend has celiacs disease and she has a time trying to find bread
if you can find any good pizza crusts then holler at me so i can pass it along to her

2/26/2008 10:02:00 AM

I was going to make pecan sticky buns, but then I got lazy

2/26/2008 10:03:42 AM

^^

Thick-Crust Pizza
(gluten-free, wheat-free & dairy-free)
---------------------------------------------
(two 12-inch pizzas)
---------------------------------------------
1¼ c cornstarch
¾ c millet flour
2 c white rice flour
¼ c teff flour
1½ T xanthan gum
1½ tsps salt
¼ tsp dried oregano
¼ tsp garlic powder
1 pkg [active] dry yeast (¼oz)
1 tsp apple cider vinegar
2 T sugar
1 T honey
1/3 c vegetable oil
2 eggs
1 egg white
1¾ c warm water (110°)
additional rice flour
non-stick vegetable oil spray
------------------------------------------------
Place cornstarch, millet and rice flours, xanthan gum, salt, oregano, garlic powder and yeast in mixing bowl; mix. Add, vinegar, sugar, honey, oil, eggs, egg white and warm water; mix. Increase mixing speed to high, and beat for 4 minutes.

Generously oil 2 pizza pans with vegetable oil spray. Dough will be sticky and a bit difficult to work with. Work the dough out as best as possible with a spatula and/or by dusting your hands with additional rice flour. Then spray the surface of pizza dough with vegetable oil spray (very light coating). Finish spreading the pizza dough out with your hands. If it is still too sticky, try using a small piece of parchment or wax paper sprayed with cooking spray to help spread the dough. (Form the dough around the edge of the pizza slightly thicker to form a nice edge/crust.)

Allow the dough to rise in a warm (not hot!) location covered loosely with a heavy cloth or plastic wrap for 40 minutes.

Preheat oven to 375° and pre-bake the pizza crusts for 20 minutes.

Remove pizza crusts from oven. Increase oven temperature to 400°.

Add pizza sauce, cheese and toppings and then place back in the oven for 20 more minutes

Remove, and allow the pizzas to cool for a few minutes before cutting.

[Edited on February 26, 2008 at 10:47 AM. Reason : T]

2/26/2008 10:46:20 AM

noted, thanks!

2/26/2008 3:40:23 PM

Quote :

"my best friend has celiacs disease and she has a time trying to find bread if you can find any good pizza crusts then holler at me so i can pass it along to her"

Adam, I was pleasantly surprised at the GF selection at Kroger - that's where I got the bread mix, rice flour, and pancake mix for my friend.

Also, Whole Foods has an entire GF bakery! I've been meaning to head over there to investigate.

2/26/2008 3:40:35 PM

good stuff, ill pass that along to her tonight when i see her

even food lion has stepped up their stock of GF food

2/26/2008 3:42:17 PM

The bread was well-received

2/27/2008 8:23:05 PM

yummy!

Here's my adaptation of the NY Times' famous artisan bread recipe. It's easy & awesome.

Ingredients: 2.5 cups bread flour (I like King Arthur)
.5 cup semolina flour
1/4 t active dry yeast
1/2 T salt
1 5/8 c water (may need more or less)
Directions: Mix all dry ingredients in a large bowl. Add 1.5 cups water and mix. The dough should be very loose and moist; add more water if necessary. It should just barely pull together. Cover bowl with plastic wrap and set in a warm place for 12 - 18 hours. Dough is ready when the top is covered in bubbles.

Turn dough out onto a floured surface and shape into a ball - do not knead. Cover with plastic wrap and let rest for 15 minutes. Sprinkle cutting board with semolina flour. Shape the dough into a ball again and put on the board with the seam side down. Sprinkle more semolina over it and cover with a tea towel. Let rise for 2 hours or until the dough has roughly doubled in size and a finger pressed in bounces back very slowly.

About 1:30 into the second rise, put a large covered dish into the oven and preheat to 475º or 450º on convection. The dish can be Pyrex, Corningware, enameled cast iron - whatever you have - as long as it has a lid. Once the bread has risen, take the dish out and turn the dough out into it (bottom side up). Shake to distribute if necessary.

Bake for 30 minutes with lid on, then brown for 15 minutes with it off. You may have to adjust the browning time so keep an eye on it. Remove from oven and cool on a rack. It is best after several hours of cooling.

2/27/2008 9:02:06 PM

I like making bagels

2/28/2008 2:17:42 AM