Famous bread recipe *Free*

[RideFree]

Originally posted by: jmebonner
Bumpity

I read this thread a LONG time ago and just got around to trying it.

Good stuff. I made two batches today with this recipe and am currently trying some Jalapeno cheese bread that smells FANTASTIC. Thanks for the inspiration!

I would like to know how the Jalapeno Cheese bread tuned out. I love the flavor (& heat)of the Jalapeno.
Also, did you adjust any of the other ingredients or is it simply add a quart of hot Jalapenos?

Edited: Had to state that I think the Jalapeno cheese bread toast would make a fantastic underlayment for a couple of poached eggs for breakfast.
(Underlayment? Maybe foundation...no, substrate. ?please insert proper word here?)
Note to self: Must start caffeine IV drip before logging in on AT.

 

[note235]

marked

 

[zikronix]

that time of year again. puttin a loaf on now. w00t

 

[ghart999]

Made this last night and doing french toast with it as we speak. Yumm.

 

[Gothgar]

I saw this back when you posted it... been wanting to try it forever and just did a loaf tonight... damn good stuff!

 

[Setral]

So.. I finally managed to make some two weeks ago... made great turkey pastrami sammiches.

Then I baked my second loaf last night, made great cinnamon toast! Mmmmmmm!

 

[Gothgar]

Yeah, I tried it as toast this morning, hella good toast as promised, though I did break your cardinal rule, I didn't use butter (ohnoes!)

 

[TitanDiddly]

I just started a loaf, though I had to work with what I had on hand (4 cups of "White whole wheat" flour and light "brownulated" brown sugar were substituted)

I'll let you know how it comes out. Should be done in time for breakfast, as I randomly woke up at 2:45AM and decided to make bread.

 

[TitanDiddly]

My load didn't rise right- I followed the recipe except as noted above, but no dice. One thing, though, is that I didn't dump in the whole packet of yeast, I measured it according to the recipe. I also found that it needed more liquid, and got a late start on rising because I had to mess with it. I'll use the whole packet next time, and should I use more or less salt?

 

[Savarak]

i tried the recipe but i used kosher salt and it deflated and didnt taste all that great

 

[TitanDiddly]

I made another loaf, this one rose a bit better (though not great). The top caved in and looked like a crater. I used the whole packet of yeast plus the remnant of the last packet. I added more water from the beginning (around 14 oz) and it looked great during the kneading process. I think the flour may have a lot to do with it, so I'm going to get a bag of white flour as recommended. I also used kosher salt on both loaves, and I didn't think anything of it. I'll stick to iodized in the future, maybe it will make a difference.

 

[TitanDiddly]

It looks like a finally got it right. Had a loaf come out well and we had it with Christmas dinner. It made great french toast this morning too.

 

[RideFree]

The recipe is time tested and precise...
No substitutions that I have tried have worked.

Also, Land 'O Lakes Butter is the recommendation of a kid raised on a Dairy Farm in MN.
Makes a lot of difference...believe it or not.

 

[Setral]

RideFree,

While no one has requested the recipe from me. Several of my family members loved the smell of it baking and the bread itself. On Christmas Eve, I loaded my breadmaker and my mother-in-law's breadmaker on her counter, and baked two loaves of deliciousness.

 

[Fayd]

Originally posted by: RideFree
The recipe is time tested and precise...
No substitutions that I have tried have worked.

Also, Land 'O Lakes Butter is the recommendation of a kid raised on a Dairy Farm in MN.
Makes a lot of difference...believe it or not.

i prefer margarine to actual butter.

maybe i'm wierd >.>

 

[ttown]

Originally posted by: TitanDiddly
I made another loaf, this one rose a bit better (though not great). The top caved in and looked like a crater. I used the whole packet of yeast plus the remnant of the last packet. I added more water from the beginning (around 14 oz) and it looked great during the kneading process. I think the flour may have a lot to do with it, so I'm going to get a bag of white flour as recommended. I also used kosher salt on both loaves, and I didn't think anything of it. I'll stick to iodized in the future, maybe it will make a difference.

If you're using all whole-wheat flour, I'm sure that is where the 'cave in' is coming from.

I've found that 50/50 whole-wheat to regular (high gluten) flour makes the best wheat bread -- but it's much denser than 100% regular. 1/3 wheat, 2/3 white is what I usually make, though, with a good balance between volume and bite.

You might also pick up some regular, non-iodized salt. It's there on the shelf near the regular morton iodized salt and plenty cheap to not try it.
I haven't compared loaves using iodized vs. non-iodized salt, but I bought non-iodized salt after watching "America's test kitchen" on PBS and they commented on a strange taste when baking with iodized salt.

If you're in to saving a lot of money, buy dry active yeast from a bulk-foods place in a 1lb or 2lb package instead of the little way-overpriced packets. 1lb costs me ~$3 and lasts a long long time.

 

[Kaido]

hey, digging up an old thread here -

I'm going to try your 11 cent recipe (awesome!) on my Breadman...do you recommend any particular kind of salt? Kosher salt? Table salt?

 

[Kaido]

Found some good info on freezing bread here:

http://www.foodreference.com/h...reezing-bread-729.html

They said:

1. Never refrigerate bread - makes it go stale faster (leave it on the counter instead)2
2. Freeze bread immediately after cooling
3. To freeze, place in a plastic bag and press the air out (1-2 months)
4. To freeze for long-term storage, wrap the plastic in aluminum foil (3-4 months)
5. Mark the bread by date and type with a Sharpie
6. Thaw on the counter
7. If desired, reheat the bread after thawing by putting it in the oven for 10 minutes
8. You can toast bread slices straight from the freezer

 

[Kaido]

Is Breadmachine Yeast different than Dry Yeast? I just checked on my first loaf and it's almost hitting the skylight window on my bread machine lol.

 

[RideFree]

Kaido

Well I made some today using my 2 pound breadman (not the ultimate, its more of a round one):

http://www.amazon.com/Breadman...&qid=1200012828&sr=8-1

I used Breadmachine yeast...and it rose to high heaven. no kidding, I cut the loaf in half and used the top half AND bottom half for sandwiches lol. Should I get regular Yeast, or is Breadmachine yeast just fancy advertising? I also forgot to heat up the water, so it came out kind of swirly on top hehe. Where do you get the 11-cents per loaf number? I got bread at my local grocery and it was almost $5 per small bag I need to find a wholesaler lol.

The taste wasn't super great, but it wasn't bad...what do you think I did wrong? I'm going to make another loaf tonight in a couple hours

Grocery store flour is about $1.50 per 5/lb bag (more when not on sale although I have not shopped it since before wheat hit $10/bushel).
Yes, Breadmachine yeast is just fancy advertising.
Red Star yeast is the best. Other than that, cheap is second best.

 

[Kaido]

Originally posted by: RideFree
Kaido

Well I made some today using my 2 pound breadman (not the ultimate, its more of a round one):

http://www.amazon.com/Breadman...&qid=1200012828&sr=8-1

I used Breadmachine yeast...and it rose to high heaven. no kidding, I cut the loaf in half and used the top half AND bottom half for sandwiches lol. Should I get regular Yeast, or is Breadmachine yeast just fancy advertising? I also forgot to heat up the water, so it came out kind of swirly on top hehe. Where do you get the 11-cents per loaf number? I got bread at my local grocery and it was almost $5 per small bag I need to find a wholesaler lol.

The taste wasn't super great, but it wasn't bad...what do you think I did wrong? I'm going to make another loaf tonight in a couple hours

Grocery store flour is about $1.50 per 5/lb bag (more when not on sale although I have not shopped it since before wheat hit $10/bushel).
Yes, Breadmachine yeast is just fancy advertising.
Red Star yeast is the best. Other than that, cheap is second best.

Cool thanks! Connecticut prices on flour blows chunks man...I'll have to drive around a bit to see if I can find a better price, or do a bulk-order on the Internet...doing another loaf tonight!

 

[Kaido]

Okay, Loaf #2 came out perfect except for the taste. Fairly bland. But it makes awesome bread and even more awesome toast!

What can I do to improve the flavor?

 

[RideFree]

Extra Brown Sugar will do two things.
1. Make for a more flavorfull product.
and,
2. Cause the loaf to rise more. Controlling that will require more salt, which will also improve the flavor.

 

[RideFree]

Kaido

Regarding the bread, would it make a big difference to mix all the dry ingredients together, minus the yeast, and store?

I'm thinking of getting some gallon freezer bags and throwing together individual mixes of dark brown sugar, salt, whole wheat flour, and white flour. Then I just add olive oil, warm water, and yeast (fluids then drys then yeast). I'm guessing it wouldn't make any difference mixing that way...?

I have a small kitchen at the moment so its a small pain to get everything out and measured, I could do 5 or 10 bags at a time, enough for a week making a loaf every day, with the mixes

Also oddball question, but would you mind if I put this recipe on youtube? we got my sister in law a bread machine for her wedding last month and it'd be useful

Park the recipe anywhere you want as long as the source is acknowledged.

And, yes,
It is practical to mix up several batches in advance and store them. Makes good sense even from the clean-up angle.

 

[Kaido]

Originally posted by: RideFree
Extra Brown Sugar will do two things.
1. Make for a more flavorfull product.
and,
2. Cause the loaf to rise more. Controlling that will require more salt, which will also improve the flavor.

Okay, I'll do a batch today with more Brown Sugar and let you know how it turns out. Does more salt result in less rise?