Famous bread recipe *Free*

[RideFree]

The $12 breadmaker at GoodWill is still the best deal.
I couldn't help but notice the :thumbsdown: Westinghouse logo :thumbsdown:
George is no longer around to insure quality at this American Icon.
IMHO, they should be renamed WorstingShack.

 

[RideFree]

Originally posted by: iwearnosox
Ridefree (and all) you may want to consider investing in some oxo measuring cups. Their measurements can be viewed from the top, no need to get on your knees to make sure you're precise in your measurements. They're one of the best things in my kitchen.

These are very nice, but you are now to blame for escalating the cost of my bread up to about $.14 a loaf. Stop while you are ahead!

Edited to state: I shall post a report on the results of my accuracy testing, if you all insist.

 

[BadNomad]

Indeed the the OXO measuring cup is the shizzel for liquids however I prefer the Pampered Chef measureall cup for all solids and dried goods.

Link=http://www.pamperedchef.com/our_product...duct.jsp?productId=210&categoryCode=MS

 

[Thump553]

We have an Oxo measuring cup. It's nice, but (in my opinion) it takes up an excessive amount of room in the cabinet and in the dishwasher.

My measuring cup tip-I keep an extra set hidden in a bowl on the top shelf. Saves a lot of frustration when you have multiple people using the kitchen.

 

[richrz]

Okay guys here is a recipe for the BEST bread in the world IMO. I'm not Jewish but you guys have to try this Challah recipe. It has just the right amount of texture and sweetness. This is kind of a 'bread nerd level 2' recipe in that I recommend that you only prepare the dough in the bread machine and bake it in the oven.

Dump all of this stuff in your bread machine and put it on the dough cycle:

<dump>
3/4 cup milk
2 eggs
3 tablespoons margarine
3 cups bread flour
1/4 cup white sugar
1 1/2 teaspoons salt
1 1/2 teaspoons active dry yeast
</dump>

1 Egg white (beaten until frothy)
Some sessame seeds or poppy seeds (optional)
Tablespoon or so of corn meal (optional)

When the dough is completed, put about a tablespoon or two of corn meal (optional) on a baking sheet that is lined with tin foil. Dump the dough from the bread machine onto the corn meal laden baking sheet. Kind of form it into a flattened igloo shape ( or alternately you can separate the dough into thirds and braid if you REALLY want to impress your woman!). Brush the dough with the beaten egg white. Now would be the time to sprinkle the seeds on top.

When baking bread in the oven, preheat the oven for as long as possible to get the most consistent results. Bake at 375 for about 33-37 minutes.

Here is a picture of braided challah. Post a picture of YOUR creation! Get creative!

http://home.att.net/~jserdmann/gifs/Bread-Dull.jpg

I'm thinking of modding a bread machine with a mini atx mobo.

 

[azoomee]

Originally posted by: iwearnosox
Ridefree (and all) you may want to consider investing in some oxo measuring cups. Their measurements can be viewed from the top, no need to get on your knees to make sure you're precise in your measurements. They're one of the best things in my kitchen.

We have these -- they work VERY well.

 

[RideFree]

Originally posted by: richrz
Okay guys here is a recipe for the BEST bread in the world IMO.
Here is a picture of braided challah. Post a picture of YOUR creation! Get creative!

http://home.att.net/~jserdmann/gifs/Bread-Dull.jpg

Yah, Erev Shabbat. Need Challah this evening but I will buy it.
If only it weren't so labor intensive or if my sister-in-law would make extra and deliver...

Edited: I never meant to say that my recipe was better than the best Challah I've eaten.
The recipe for Challah must originate in Heaven but there, they use Land 'O Lakes Butter and kosher salt.

 

[richrz]

haha just dump the dough on a baking sheet and yer done! C'mon just try it!

 

[RideFree]

LOL!
You mean, gulp, don't even braid it?
Idol{sic.} hands are the devil's work.
PS: I'm gonna try it (just not for Shabbat). Do you think it will go with Alligator Jerky?

 

[carlwu]

Thanks RideFree. Just bought my first breadmaker because of this thread (a Panasonic) and made my first loaf last night. It came out perfect following your directions! Never thought a good loaf of bread could come from such simple ingredients. Props to you!

 

[RideFree]

Originally posted by: carlwu
Thanks RideFree. Just bought my first breadmaker because of this thread (a Panasonic) and made my first loaf last night. It came out perfect following your directions! Never thought a good loaf of bread could come from such simple ingredients. Props to you!

The A/T effect will probably bankrupt Rainbow...

 

[2GNTTurbo]

Can't believe I read an entire thread about bread all the way. I have to try this though. Im going to the local salvation army thrift store tomorrow to see if they have bread makers. I was at BJ's the other day. It was 3 bucks for two loaves of sorry wannabe italian style bread.

 

[webley]

Has anyone used the Breadman Ultimate machine to make this recipe? Does it turn out good bread or duck food? Feeding ducks is fun btw!

 

[rahvin]

Just a note, the OP should say what elevation he's at because if you are at a different one the recipie needs to be adjusted a bit.

 

[alm99]

Originally posted by: webley
Has anyone used the Breadman Ultimate machine to make this recipe? Does it turn out good bread or duck food? Feeding ducks is fun btw!

I have the Salton Breadman Ultimate and the bread turned out fantastic. Here is a pic of the bread.

 

[torrid]

My bread machine has the options for white-dark, white-light, white-medium, and wheat. Anyone else have a machine like this? What level did you choose? I've been using white-medium with some success.

Also, is it inevitible that the crust of homemade bread will be extremely hard? Ours is and I've tried the "let sit overnight" method with no luck.

Thanks!

 

[indd]

Any experienced cooks have ideas on how to change up the recipe to make this by hand?

 

[RideFree]

Originally posted by: rahvin
Just a note, the OP should say what elevation he's at because if you are at a different one the recipie needs to be adjusted a bit.

Smile High City (Well, with the Broncow Blowout, it's just the Mile High City).
The one adjustment most all of you that have problems with this need to make, is to
make sure there are no air pockets in your measuring cup(s) of flour!
I do this by both stirring the flour in the measuring cup and banging my scraper/leveler (table knife) on the top of the cup of flour before dumping it into the breadmaker.

 

[RideFree]

Originally posted by: torrid
My bread machine has the options for white-dark, white-light, white-medium, and wheat. Anyone else have a machine like this? What level did you choose? I've been using white-medium with some success.

Also, is it inevitable that the crust of homemade bread will be extremely hard? Ours is and I've tried the "let sit overnight" method with no luck.

Thanks!

I'm guessing that yours is one of those machines that has the fan running at the end of the bake cycle.
It's a pain in the patootie, but I've been told that there is only one cure for this (unless it can be programmed out of the cycle) -
unplug the breadmaker at the end of the bake cycle.
(Quite a bit less than "automatic".)

 

[torrid]

Originally posted by: RideFree

Originally posted by: torrid
My bread machine has the options for white-dark, white-light, white-medium, and wheat. Anyone else have a machine like this? What level did you choose? I've been using white-medium with some success.

Also, is it inevitable that the crust of homemade bread will be extremely hard? Ours is and I've tried the "let sit overnight" method with no luck.

Thanks!

I'm guessing that yours is one of those machines that has the fan running at the end of the bake cycle.
It's a pain in the patootie, but I've been told that there is only one cure for this (unless it can be programmed out of the cycle) -
unplug the breadmaker at the end of the bake cycle.
(Quite a bit less than "automatic".)

Sorry - could you expound on that a little? We have a Breadman and there is a Knead, Rise, Bake, and Warm cycle, based on the read-out. Are you implying that I should unblug it after the "Bake" cycle? Another point of interest is that our bread takes 3.5 hours using the default cycles.

 

[RideFree]

My Oster's basic cycle times are as follows (all times are in minutes:seconds):
Primary Knead: ........10:00
Primary Rise: ...........20:00
Secondary Knead: ....15:00
Secondary Rise: .......20:00
Punch Down: ............00:30
Final Rise: ................55:00
Bake: ......................60:00
Total Cycle Time: .03:00:00
(I guess they can't add.)
The final operation is "Bake". after which, the "Keep Warm" Cycle is 60 minutes.
This should be self explanatory. It seems to make no difference if the "Keep Warm" Cycle is allowed to progress to it's conclusion or interrupted at any point along the way.
However, it is necessary to allow from between three to several hours in order for the crust to establish itself as soft (and lovely)

I know (from my daughter?s experience with her Breadman Ultimate) that something happens after the ?Bake Cycle?. What that is, I do not know. However, she unplugs it (not knowing what else to do) as she is experienced with exactly one loaf of bread (although it was a dandy ? i.e. perfect).

 

[alm99]

Originally posted by: torrid

Originally posted by: RideFree

Originally posted by: torrid
My bread machine has the options for white-dark, white-light, white-medium, and wheat. Anyone else have a machine like this? What level did you choose? I've been using white-medium with some success.

Also, is it inevitable that the crust of homemade bread will be extremely hard? Ours is and I've tried the "let sit overnight" method with no luck.

Thanks!

I'm guessing that yours is one of those machines that has the fan running at the end of the bake cycle.
It's a pain in the patootie, but I've been told that there is only one cure for this (unless it can be programmed out of the cycle) -

Use the White-Medium setting or the White-Light setting. I have noticed that the White-Light setting the bread is softer and there is no difference in color just toughness.
unplug the breadmaker at the end of the bake cycle.
(Quite a bit less than "automatic".)

Sorry - could you expound on that a little? We have a Breadman and there is a Knead, Rise, Bake, and Warm cycle, based on the read-out. Are you implying that I should unblug it after the "Bake" cycle? Another point of interest is that our bread takes 3.5 hours using the default cycles.

 

[scdill]

King Arthur Flour has a very informative touring road show on bread baking. At each stop they put on two, two-hour bread baking sessions (one for Artisan, one for sweet bread), that covers basic bread making techniques. While the presentations are aimed primarily at the oven baker, there are many, many tips that are applicable to bread making in the machine.

The sessions are free and usually very well attended. Plenty of free handouts and drawings for King Arthur products. If you are new to this addiction, and lucky enough to have the road show coming to your city, I highly reccomended it.

Link to 1st Quarter 2006 road show schedule

 

[RideFree]

Knock yourselves out!

http://www.kingarthurflour.com/recipes/category.php?id=C33
(Thanks to scdill.)
That is to say...
* 100% Whole Wheat Bread
* A Quick History of Sourdough
* Almond Cracked Wheat Bread
* Apple-Cinnamon Breakfast Bread
* Asiago Sun-Dried Tomato Bread
* Blueberry Bran Bread
* Bread Machine Bread...Easy as Can Be
* Buckwheat Bread
* Chocolate Marbled Walnut Bread
* Cinnamon Chip Loaf
* Crescia al Formaggio and
* Savory Stuffed Bread Bowls
* Dark Currant & Nut Loaf
* English Muffin Bread
* Fruit & Poppy Seed Loaf
* Harvest Bread
* Harvest Grains Loaf
* Herb & Dill Bread
* Hummus Bread
* Mango Bread
* Michelle's
* Harvest Grains Sandwich Loaf
* Multi-Grain Brown Bread
* Peaches and Cream Bread
* Peanut Butter-Chocolate Loaf



* Pecan Wheat Bread (1 1/2 Pound Loaf)
* Pineapple-Dijon Bread
* Ricotta Chive Bread
* Robyn's Favorite
* Jalapeno Cheese-Sour Cream Bread
* Rum-Raisin Bread
* Sandwich Rye Bread
* Semolina Bread
* Sour Cream Apricot Coffee Bread
* Sourdough Rye Bread
* Strawberry and Cream Bread
* Strawberry Bread
* Strawberry-Rhubarb Loaf
* Sweet Pull-Apart Bread
* Taste of Italy Bread
* Tender Cheese Bread
* Toast & Sandwich Bread
* Tomato Bread
* Tropical Fruit Loaf
* Turkey Stuffing Bread
* Walter Sands' Favorite Bread
* White Chocolate Bread
* White Chocolate Cinnamon Bread
* White Sandwich Bread

 

[torrid]

Originally posted by: RideFree
My Oster's basic cycle times are as follows (all times are in minutes:seconds):
Primary Knead: ........10:00
Primary Rise: ...........20:00
Secondary Knead: ....15:00
Secondary Rise: .......20:00
Punch Down: ............00:30
Final Rise: ................55:00
Bake: ......................60:00
Total Cycle Time: .03:00:00
(I guess they can't add.)
The final operation is "Bake". after which, the "Keep Warm" Cycle is 60 minutes.
This should be self explanatory. It seems to make no difference if the "Keep Warm" Cycle is allowed to progress to it's conclusion or interrupted at any point along the way.
However, it is necessary to allow from between three to several hours in order for the crust to establish itself as soft (and lovely)

I know (from my daughter?s experience with her Breadman Ultimate) that something happens after the ?Bake Cycle?. What that is, I do not know. However, she unplugs it (not knowing what else to do) as she is experienced with exactly one loaf of bread (although it was a dandy ? i.e. perfect).

Thanks. Though I get the sense you are saying that the bread can either be allowed to cycle through a 60-minute keep warm session or not - it doesn't matter. As long as it sits 3 - 6 hours or so. I think that's what you're saying, but I'll try the "unplug" route and see what happens. Currently we're sticking with the bread, but it'd be much more functional if the crust were softer. The crust is reasonable fresh, but within a day afterward it's nearly inedible.

Oh - and if anyone has a beer bread recipe that rivals the Tastefully Simple version, by all means share it!

Thanks!