Famous bread recipe *Free*

[RideFree]

Originally posted by: Muse
IMO there is no more convenient means of using a bread machine successfully than a digital kitchen scale. Mine cost me around $12 at harbor Freight. Once you chart volume --> weight measurements you no longer need to bother with volume measurements, which are tedious.

Absolutely true

 

[IlllI]

aww yeah. i was looking for this the other day. it used to be in the hot deals forum i think, but i couldnt find it there

 

[texasfury]

edit

 

[ryan256]

My TR875 came today! Getting ingredients this evening. Cant wait for some fresh bread tomorrow morning.

And after a few hours... heres the result!
And DAMN is it tasty!!

 

[Kaido]

Originally posted by: texasfury
How come homemade bread is never as soft as store bought?

It all depends on your recipe. I like RideFree's recipe a lot because it makes the most awesomest toast I've ever had and it actually holds up together well for sandwiches.

 

[Kaido]

Originally posted by: ryan256
My TR875 came today! Getting ingredients this evening. Cant wait for some fresh bread tomorrow morning.

And after a few hours... heres the result!

Whoohoo, welcome to the club!

 

[Kreon]

I made this bread today
not in a bread machine though, I used an oven (like a couple others said they had)


I changed the recipe a little using only wheat flour, and no white flour. I also substituted vegetable oil for the olive oil, becasue I couldn't fit the OV and wheat flour in my budget. I obviously chose the wheat flour (as it has a greater effect on the overall taste). All measurements were the same

First I mixed the water, half the flour (2 cups), the oil, and the salt together. When they were mixed I added in the yeast. I mixed it, and let it sit for a bit, until the mixture started to bubble. Then I mixed in some of the remaining flour until thickened.

I emptied it onto a floured surface (so it didn't stick) and kneeded it. I let it rise for about an hour, and then flattened it out. I cut it into a roll sized chunks, and set them on a cookie sheet. I waited another ~20 minutes, then cooked for 1/2 hour at 350 degrees

They're very nice

I figured I write this because I was having trouble finding a way to make this without a bread machine

 

[Kaido]

Originally posted by: Kreon
I changed the recipe a little using only wheat flour, and no white flour. I also substituted vegetable oil for the olive oil, becasue I couldn't fit the OV and wheat flour in my budget. I obviously chose the wheat flour (as it has a greater effect on the overall taste). All measurements were the same

Really? I've tried 100% whole wheat flour and it came out super-tough!

 

[ttown]

Anybody have an online/electronic copy of a Breadman TR450 manual?

I just stopped by a goodwill and I picked up a newish-looking Breadman TR450 for $3.50.
My Oster died and I've been using a Welbilt that I haven't been very happy with, and I couldn't pass up the price.

However -- it has no manual and no paddle (but the paddle from my broken Oster fits ok but is slightly loose)

The machine looks like a Breadman Ultimate.
It looks quite simple to use, but I'd like info on the "jam" capability (and recipes) and maybe replacement info if my Oster paddle doesn't work out.

pm me if you've got a manual you can share -- even if your model is not exactly the same.

This model has the basic controls of Choose crust, choose bread/dough/jam type, choose timer delay, GO or cancel.

 

[ryan256]

Well... first of all thank you very much Freeride for this recipe. I have been enjoying the best toast and sandwiches lately. Also.. on the question of power. I hooked up my Breadman TR875 to my power meter and it showed a usage of .38 KWh for a regular baking cycle. At my rate of .136 dollars per KWh that comes out to just a hair over 5 cents to bake the loaf.

Also I have modified the recipe slightly. I'm not sure if it is due to my bread machine or what but I find this one produces a loaf with just as good a taste but a better texture. Changes are in bold.

2 - T. dark brown sugar ? packed
3 - T. high quality Olive oil
6 - oz. water
6 - oz. 1% milk
1½ to 1¾- t. salt
1 - cup Whole wheat flour
3 - cups enriched white flour
1¾ - t. dry yeast

Toss it all in and set for regular baking cycle with light crust.

 

[waingrau]

Thank you for this!

 

[Kreon]

Originally posted by: Kaido

Originally posted by: Kreon
I changed the recipe a little using only wheat flour, and no white flour. I also substituted vegetable oil for the olive oil, becasue I couldn't fit the OV and wheat flour in my budget. I obviously chose the wheat flour (as it has a greater effect on the overall taste). All measurements were the same

Really? I've tried 100% whole wheat flour and it came out super-tough!

It was denser than normal bread, but I think that's because I incorrectly guessed how long I should let it rise

 

[Kaido]

I'm going through like half a loaf a day by myself now that it's the holidays :laugh: Toast for breakfast, sandwich for lunch, bread with dinner, whoohoo!

If you you haven't gotten onboard the RideFree bread train, ask your SO or family for a bread machine this holiday season

 

[RideFree]

Originally posted by: RideFree

Originally posted by: Muse
IMO there is no more convenient means of using a bread machine successfully than a digital kitchen scale. Mine cost me around $12 at harbor Freight. Once you chart volume --> weight measurements you no longer need to bother with volume measurements, which are tedious.

Absolutely true

I finally bought a kitchen scale and it has made quite the difference in the quality and consistency of the bread produced by three different machines that I've tried.

The latest acquisition is the Panasonic SD-YD250 which i caught at newegg for $98.99
This is another of the 2 1/2 lb. machines. I gave it to my oldest daughter for a wedding present.

 

[Kaido]

Originally posted by: RideFree

Originally posted by: RideFree

Originally posted by: Muse
IMO there is no more convenient means of using a bread machine successfully than a digital kitchen scale. Mine cost me around $12 at harbor Freight. Once you chart volume --> weight measurements you no longer need to bother with volume measurements, which are tedious.

Absolutely true

I finally bought a kitchen scale and it has made quite the difference in the quality and consistency of the bread produced by three different machines that I've tried.

The latest acquisition is the Panasonic SD-YD250 which i caught at newegg for $98.99
This is another of the 2 1/2 lb. machines. I gave it to my oldest daughter for a wedding present.

Share the weights for us math-phobics :laugh:

 

[RideFree]

Originally posted by: Kaido

Originally posted by: RideFree

Originally posted by: RideFree

Originally posted by: Muse
IMO there is no more convenient means of using a bread machine successfully than a digital kitchen scale. Mine cost me around $12 at harbor Freight. Once you chart volume --> weight measurements you no longer need to bother with volume measurements, which are tedious.

Absolutely true

I finally bought a kitchen scale and it has made quite the difference in the quality and consistency of the bread produced by three different machines that I've tried.

The latest acquisition is the Panasonic SD-YD250 which i caught at newegg for $98.99
This is another of the 2 1/2 lb. machines. I gave it to my oldest daughter for a wedding present.

Share the weights for us math-phobics :laugh:

FINALLY, I have managed to pry the number out of my daughter.
(I'm ready to demote her to a close relative...)

Her new Panasonic breadmaker recipe booklet lists the weight of {all, AP & WW}flour as
4.92 oz.

However, just to be on the safe side if this should prove not accurate,
Please use this.

If you do look at this url, you will note that Semolina (for example is considerably different.

 

[Kaido]

Originally posted by: RideFree
FINALLY, I have managed to pry the number out of my daughter.
(I'm ready to demote her to a close relative...)

Her new Panasonic breadmaker recipe booklet lists the weight of {all, AP & WW}flour as
4.92 oz.

However, just to be on the safe side if this should prove not accurate,
Please use this.

If you do look at this url, you will note that Semolina (for example is considerably different.

Awesome, thanks! I've done a lot of experimenting, and I still can't beat the 3:1 white/wheat flour ratio - still tastes the best. The only major change for my personal recipe is the agave nectar, which makes it more moist (my area is Connecticut, in New England, about 200 feet above sea level, if that has any impact). Your recipe has resurrected a ton of bread machines...people always ask for the bread recipe and then start making it themselves at least once a week

 

[Kaido]

Would this be a good scale?

http://www.harborfreight.com/c...m.taf?Itemnumber=95364

It has a Tare setting to subtract the weight of the measuring cup too...

Edit: Bad review...

http://www.3mutts.com/cen-tech-digital-scales.html

 

[RideFree]

I bought the Newline Electronic Kitchen Food Scale, Blue, SAK4162-BL last Nov. & am greatly pleased with it.
The price is still the same as it was in Nov.

I am willing to bet that others that have followed this thread will have similar experiences with their scales.

I've used the scale for many other projects &/or just to answer questions that seem to crop up.

 

[Muse]

Originally posted by: Kaido
Would this be a good scale?

http://www.harborfreight.com/c...m.taf?Itemnumber=95364

It has a Tare setting to subtract the weight of the measuring cup too...

Edit: Bad review...

http://www.3mutts.com/cen-tech-digital-scales.html

I have two scales from Harbor Freight, one which has a maximum weight of less than 18 oz., the other about double that. I prefer the former because the platform is bigger and it shuts off after 2 minutes of non-use, whereas the other shuts off in one minute (sometimes less, I could swear). If I have to weigh out 22 ounces of flour I weigh out two portions, is my workaround to the 18 oz. limit. I'm quite happy with it and it cost me around $12 (picked it up when in the neighborhood).

Originally posted by: RideFree

Her new Panasonic breadmaker recipe booklet lists the weight of {all, AP & WW}flour as
4.92 oz.

I don't have the Panasonic SD-YD250 (when my Breadman Ultimate Plus 2500BC becomes unusable I think I will buy the Panasonic), but I downloaded the manual/recipe PDF a few days ago just to get my hands on their recipes since they do list weight measures (I use weight measurments).

Panasonic SD-YD250 manual download

 

[Muse]

I'm wondering if someone can comment on sources of flour, specifically whole wheat flour. I get 50# bags of bread flour (white) at Costco, very inexpensively (comes out to $0.30/lb), but whole wheat costs me 5 times that at my local market (it is organic, but expensive) buying it in bulk and pay by the pound. I figure there must be a cheaper source of whole wheat flour. I live in Berkeley, CA. I figure there must be bakery supply places where I can pick up a 25# bag of whole wheat flour, organic or not, for a much better price than what I'm paying. I'm not seeing anything promising in my Yellow Pages.

 

[azoomee]

Its been a while since I've visited this forum due to being very busy -- it gave me a good laugh that the bread thread is still going strong

 

[upnorth1]

Originally posted by: azoomee
Its been a while since I've visited this forum due to being very busy -- it gave me a good laugh that the bread thread is still going strong

I'm still eating this stuff after a couple years!!!
it is the only bread I make now.

Thanks again Ridefree!!

 

[Kaido]

Originally posted by: Muse
I'm wondering if someone can comment on sources of flour, specifically whole wheat flour. I get 50# bags of bread flour (white) at Costco, very inexpensively (comes out to $0.30/lb), but whole wheat costs me 5 times that at my local market (it is organic, but expensive) buying it in bulk and pay by the pound. I figure there must be a cheaper source of whole wheat flour. I live in Berkeley, CA. I figure there must be bakery supply places where I can pick up a 25# bag of whole wheat flour, organic or not, for a much better price than what I'm paying. I'm not seeing anything promising in my Yellow Pages.

FWIW I can't tell a difference between organic and the cheap stuff (regular flour, not even the bread flour). I've tried White Wheat, the hybrid stuff, and it's not good. The original recipe still rocks :thumbsup: That's the beauty of it - standard cheapo flour works great with it!

 

[Muse]

Originally posted by: Kaido

Originally posted by: Muse
I'm wondering if someone can comment on sources of flour, specifically whole wheat flour. I get 50# bags of bread flour (white) at Costco, very inexpensively (comes out to $0.30/lb), but whole wheat costs me 5 times that at my local market (it is organic, but expensive) buying it in bulk and pay by the pound. I figure there must be a cheaper source of whole wheat flour. I live in Berkeley, CA. I figure there must be bakery supply places where I can pick up a 25# bag of whole wheat flour, organic or not, for a much better price than what I'm paying. I'm not seeing anything promising in my Yellow Pages.

FWIW I can't tell a difference between organic and the cheap stuff (regular flour, not even the bread flour). I've tried White Wheat, the hybrid stuff, and it's not good. The original recipe still rocks :thumbsup: That's the beauty of it - standard cheapo flour works great with it!

I took a ride yesterday and checked out the local Cash and Carry. They have 50 lb sacks of whole wheat flour, 3 or so different kinds, $16, $21 and $24. They were out of one (Bob's brand), but had a Pendleton stone ground WW. I have no idea what stone ground means in terms of anything. I've seen stone ground whole wheat flour for sale for years, seen that term on bread packaging but never heard anything concerning it's presumed advantages.

50 lb of whole wheat is really twice as much as I'd want to buy at one time. Maybe I can find someone around Berkeley who would want to split a bag with me once in a while. Or I might take a suggestion I heard a couple of times that I inquire at a local bakery and see if they will sell me some. Or, I can ask them who is their distributor and go directly to them.

Concerning Ridefree's recipe, no offense but I tried it but much prefer my own WW bread recipe. Search this thread, I posted it here. It's not as cheap to make, but a heartier, heavier, tastier loaf.