Famous bread recipe *Free*

[sinse7en]

This seems to be a popular thread.. what's the deal with this bread? What is the famous stuff it's like? pm me if you need to..
Thanks!

 

[ECartman]

Originally posted by: sinse7en
This seems to be a popular thread.. what's the deal with this bread? What is the famous stuff it's like? pm me if you need to..
Thanks!

I think the deal is ... the low cost is attractive....but also the incredible ease of making the bread (it takes all of 4 or 5 minutes, you throw the stuff into the machine, hit a button and walk away), the smell of the fresh bread, the taste of the fresh bread while it is still a little warm, and finally the distinctive crusty taste and soft center when this particular bread is toasted (or made into French toast).

The bread when fresh kinda reminds me of Roman Meal bread from my youth. My family is hooked on this now, and despite a diet in which I must limit my carbohydrate intake, we fit it in.

 

[KKCC]

F. Y. I.

Replacing the water with beer works just fine. Not really any change in flavor, but that was with light beer. Next time we'll try it with a dark beer.

 

[RideFree]

Originally posted by: KKCC
F. Y. I.

Replacing the water with beer works just fine. Not really any change in flavor, but that was with light beer. Next time we'll try it with a dark beer.

Next time, just make the bread normally and break out the suds while the bread is still warm.
Mmmmm! Cold beer, warm bread.

 

[KKCC]

Or I get get a few beers (G)

 

[VaG]

I'm glad it makes great toast because I just made toast straight out of the breadmaker.

 

[RideFree]

Originally posted by: VaG
I'm glad it makes great toast because I just made toast straight out of the breadmaker.

Was that with? or without the intervention of the toaster?

 

[ttown]

For those searching for "high gluten" flour -- I finally found it at "Cash & Carry".

Cash & Carry is like a really small Costco -- without the membership fees. They carry mostly food and food-related supplies (paper cups, woks, napkins, trash bags, cutting boards, etc). I don't know how common this store is -- but I know of 2 in Tacoma WA.
Wildly varying degrees of hot-ness in their prices of one product vs. the next, though.

Now -- I better like this bread-maker thing, because I've got a 50lb bag of high-gluten flour (the only size of the high-gluten flour) in my kitchen waiting for me to get busy. It was about $9.50, brand was Pendalton.

Would still like to find more French bread recipes... post 'em if you got em.

 

[chnsawalex]

Originally posted by: ttown
Now -- I better like this bread-maker thing, because I've got a 50lb bag of high-gluten flour (the only size of the high-gluten flour) in my kitchen waiting for me to get busy. It was about $9.50, brand was Pendalton.

LOL holly sh*t that comment about the 50lb bag put a huge grin on my face. A few summers back me and some buddies ended up getting a tub of ice-cream the 5 gallon bucket that ice cream makers deliver to ice cream shops or what not. It was insane and you couldn't put a dent in it.

 

[scdill]

Originally posted by: RideFree

Originally posted by: MastaTam
Can this bread really be called "whole wheat" even though it's 3/4 white flour?

I call this my whole-wheat-light bread recipe.
Sorry, but now you'll be put on a knead-to-know basis.

D'ough. -- Homer Simpson

 

[RideFree]

Originally posted by: ttown
For those searching for "high gluten" flour -- I finally found it at "Cash & Carry".

Cash & Carry is like a really small Costco -- without the membership fees. They carry mostly food and food-related supplies (paper cups, woks, napkins, trash bags, cutting boards, etc). I don't know how common this store is -- but I know of 2 in Tacoma WA.
Wildly varying degrees of hot-ness in their prices of one product vs. the next, though.

Now -- I better like this bread-maker thing, because I've got a 50lb bag of high-gluten flour (the only size of the high-gluten flour) in my kitchen waiting for me to get busy. It was about $9.50, brand was Pendalton.

Would still like to find more French bread recipes... post 'em if you got em.

ttown,
You mean they don't have a Costco in Tac? 50lbs. = $7.xx
Let's see...$2 too much for a 50 lb. sack...roughly 38 loaves...hmmm
Holy smoke! You've just run the price of a loaf up by, a whole nickel!
:Q:Q:Q

 

[ECartman]

Originally posted by: scdill
....
Sorry, but now you'll be put on a knead-to-know basis.

D'ough. -- Homer Simpson[/quote]

gawd please stop :roll:

 

[Googer]

Even though it is good for you, adding extra OIL to the recipe will cause the texture and final result be a little bit off. Just like adding too much to a cake mix can cause it to be a bit soggy.

 

[bradley]

Originally posted by: RideFree

Originally posted by: bradley
...Instead of using expensive bread flour -- which many bread machines require -- you can instead use the virtual equivalent: all-purpose flour ...Another tip is to add a scant amount of vitamin C (ascorbic acid) to your dough. It will help preserve the bread a little bit longer than normal.

A lot of artisan bakers would scoff at both of these suggestions; but then, they probably don't appreciate bread machines much either.

1. Artisan breads nearly always contain gluten. It makes proofing easier at the bakery level - at least for the breads with a higher ratio of whole wheat.
2. My OP calls for "all-purpose" flour as my recipe does not "knead" "bread" flour.
3. In 12-15 years of breadmaker/baking this exact recipe, we've only discarded 2-3 slices of bread due to mold. (However, the dog offered to "dispose" of them for us.)

In other words, artisans don't believe in mechanical bread kneading, as it damages the structure and texture of good bread. Although, a lot of bread factories use a higher protein flour (which helps create a stronger gluten structure) to compensate for this heavy processing. This is similar to the mechanical stress created by mostly all bread machines.

Bread manufacturers also add dough conditioners, such as ascorbic acid, potassium bromate, and barley flour etc. to increase the elasticity of dough, and the bread's overall freshness, shelf-life, and chewiness.

So if you are creating bread that is too dense and flat, it might be a good idea to give bread flour a try. Although, since higher protein bread flour is more expensive to manufacture, you can duplicate this by adding vital wheat gluten (also known as gluten flour) to all-purpose flour.

Also, another way to save money: instead of purchasing smaller, more expensive, packets of yeast at the supermarket, you can buy packages of bulk yeast at your local wholesale club. My BJ's sells Fleischmann's yeast in two 1lb. vacuum sealed packages for around $5.... a huge savings. If stored properly, in the freezer or refrigerator, this yeast could remain viable for as much as 5-7 years.

http://cgi.ebay.com/YEAST-Fleischmanns-...41QQcategoryZ20669QQrdZ1QQcmdZViewItem

 

[bradley]

Originally posted by: scdill

Originally posted by: KKCC
Amazon has a bread maker in their Friday sale:

Friday sale

Panasonic SD-YD250 Automatic Bread Maker for $89 (seems high to me, but we have had our bread maker for about 10 years) With the A9 discount you can bring this down a bit.

With this recipe can afford to make great bread.

Thanks OP.

Walmart.com has the Breadman Ultimate for $60. The machine has some good reviews. On the plus side it appears to have a program cycle, while on the negative side it has an odd shaped pan.

This model is the TR2500BC, which is basically the TR2200C with a few more features: interior light, gluten-free and fat-free cycles. Like you've said, the extra five program cycles are really nice as well -- especially for people who like to experiment.

You can also take a printout of Walmart's site to Sears -- they are selling the very same machine for $109 -- and then have them 110% pricematch to get the price a little bit lower.

 

[ttown]

Originally posted by: RideFree

Originally posted by: ttown
For those searching for "high gluten" flour -- I finally found it at "Cash & Carry".

Cash & Carry is like a really small Costco -- without the membership fees. They carry mostly food and food-related supplies (paper cups, woks, napkins, trash bags, cutting boards, etc). I don't know how common this store is -- but I know of 2 in Tacoma WA.
Wildly varying degrees of hot-ness in their prices of one product vs. the next, though.

Now -- I better like this bread-maker thing, because I've got a 50lb bag of high-gluten flour (the only size of the high-gluten flour) in my kitchen waiting for me to get busy. It was about $9.50, brand was Pendalton.

Would still like to find more French bread recipes... post 'em if you got em.

ttown,
You mean they don't have a Costco in Tac? 50lbs. = $7.xx
Let's see...$2 too much for a 50 lb. sack...roughly 38 loaves...hmmm
Holy smoke! You've just run the price of a loaf up by, a whole nickel!
:Q:Q:Q

Oh, we got Costco's (but I'm not a member -- since I don't buy enough to justify the fees).... Just posting an alternative source for bulk breadmaking supplies vs. overpriced grocery stores. The "Cash & Carry" buildings are in odd locations (imo) in Tacoma -- and are pretty unimpressive/uninviting looking on the outside, so I imagine most people have never been in one.

Also worth mentioning is they have a couple different brands of bread yeasts to choose from, at about $2.50/lb in vacuum packed foil'ish bags.

I expect to make my first bread tomorrow -- so I'll report back how it goes.

 

[RideFree]

Originally posted by: ttown
I expect to make my first bread tomorrow -- so I'll report back how it goes.

Get ready for the "Big Oh!"

Googer, I am not advocating an extra quart of 10-40 weight.
About all I said was to round off 1? T. to 2 T. of Olive Oil. I'll bet you no one can tell the difference.

Edited: remove double negative.

 

[ttown]

Finally made a loaf of basic French

1 C + 2 T water
2 t butter
3 1/4 C flour (1 1/4 C unbleached general purpose gold medal flour + 2 C high-gluten flour)
1 T packed brown sugar
1 1/2 t salt
1 3/4 t yeast

(slight deviation from the Oster 4811 user manual recipe -- brown sugar instead of regular)

Turned out great! Texture is awesome... but edges are a little harder than I like (baked to "medium" crust... will try "light" crust next time)

Plenty of room to experiment with different ratios of regular / high-gluten flour; maybe honey or maple-syrup instead of sugar, etc. The high-gluten flour is definately a different texture than the all-purpose stuff I'm used to.

Thanks OP for yet another hobby ...and someday I'll try your recipe.

 

[cstring]

I just bought the bread maker at woot on sat, can't wait to try this recipe out!

 

[JoeBaD]

No offense to OP but my wife made this bread according to directions.

We didn't think much of it.

Sorry.

 

[EffeX]

I overclocked my bread maker.....
I know gay joke but w/e.
Marked.

 

[TitanDiddly]

Now that I'm back home, I need to try this.

 

[aboothman]

Originally posted by: JoeBaD
No offense to OP but my wife made this bread according to directions.

We didn't think much of it.

Sorry.

did this really require a post? ie: shut up

edit for thread relevance: thanks for a killer recipe

 

[johnny42544]

I use my machine just for the dough cycle. It does not make a good loaf of bread. I have found that by just making the dough, rolling up and putting in a loaf pan and allowing the 2nd rise normally, it works great. Before putting in the oven, brush with an egg white wash to make the crust shiny. And when it goes in the oven, place some boiling water in a metal pan on the lower shelf of the oven. Sounds more labor intensive than just pushing the button and walking away from the machine, but well worth the effort, IMHO.

 

[iamme]

mmmm........bread.