The Survival Podcast Forum

Survivalism & Self Sufficiency Topics => Lady Survivors => Topic started by: dodgetruckmom on July 29, 2010, 06:59:05 AM

Title: Easy bread-making
Post by: dodgetruckmom on July 29, 2010, 06:59:05 AM
I have a wonderful book to recommend for bread-baking, called Healthy Artisan Bread in Five Minutes a Day. My MIL gave it to me for Christmas. The premise of the book is that all the bread recipes can be made by mixing the ingredients in a 6-quart plastic bucket, allowing the dough to rise, then shaping it into loaves and baking it. For the last six months I've made bread three or four times a week and it really only does take five minutes. I make a whole-wheat sandwich-style bread using local eggs, local raw honey, and locally-grown wheat.

I do know how to make bread the "old-fashioned" way, but I won't go back to doing it that way.
Title: Re: Easy bread-making
Post by: swoods on July 29, 2010, 07:47:30 AM
You are so right. I have the book also, as do both my daughters. It is a great book and really does take only five minutes.

I like adding various seeds to my bread, sunflower, pumpkin, etc. as I really love bread with texture. My granddaughters don't like seeds, they always ask for bread without the nuts!!

Title: Re: Easy bread-making
Post by: baygal on July 29, 2010, 07:50:15 AM
Thanks. I just ordered the regular Artisan Bread in Five Minutes a Day (http://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutionizes/dp/0312362919/ref=sr_1_1?ie=UTF8&s=books&qid=1280411133&sr=1-1) after reading your post. I hope it works out for me because I love fresh bread!
Title: Re: Easy bread-making
Post by: dodgetruckmom on July 29, 2010, 08:35:57 AM
If you have questions, please ask! It took a few batches for me to get the hang of it, but now it's really really easy.
Title: Re: Easy bread-making
Post by: OKGranny on July 29, 2010, 09:24:52 AM
I've got the book and I do like it but I rarely make the bread that way. With just two of us a loaf goes a week. I wanted the book originally because I'm another one that wants a mix of flours and I love adding in seeds and bits of this and that. Bread is fun.
Title: Re: Easy bread-making
Post by: CandyBabyE on July 30, 2010, 07:11:19 AM
Thanks for this post. I used to make all my own bread using sponge starters so it was usually a 2 day process, but such wonderful textured bread with crispy crust.  I would love to be able to do bread again, so I will definately be checing this book out.

Thanks again.

Candy
Title: Re: Easy bread-making
Post by: baygal on August 11, 2010, 11:42:19 AM
If you have questions, please ask! It took a few batches for me to get the hang of it, but now it's really really easy.

What have you been baking your bread on (baking sheet, baking stone)?
Title: Re: Easy bread-making
Post by: swoods on August 11, 2010, 11:54:18 AM
You didn't ask me, but I can tell you what I do! I have a pizza stone and I use it. Stick it in the oven to warm up and I use the broiler pan on the rack below to put the water in.
Title: Re: Easy bread-making
Post by: baygal on August 11, 2010, 12:11:06 PM
You didn't ask me, but I can tell you what I do!

Thanks for your response. I just got my book yesterday and I didn't know that I should have purchased a stone and broiler pan ahead of time. The only thing I bought was a large container to store my dough in. I live in Spain and a lot of stuff that's easily available in the States is hard to find here. I'll most likely have to order a stone and broiler pan online. I'm trying to figure out if I should wait on the recommended equipment or just go ahead and make some bread using a cookie sheet and a cast iron pan or roasting pan to hold the water.
Title: Re: Easy bread-making
Post by: baygal on August 11, 2010, 12:20:06 PM
Before someone talks about what water will do to my cast iron, I have a pan that hardly has any seasoning that I'm not too concerned about. IF I decide to use it, it'll only be until my broiler pan arrives. I can re-season it.  :)
Title: Re: Easy bread-making
Post by: HelenWheels on August 11, 2010, 01:40:09 PM
I love these books - haven't made anything out of the 2nd (Healthy) book yet but made a lot of things out of the 1st book.

As far as the broiler pan, any shallow pan that you can put water in would be fine.

The baking stone shouldn't be that difficult to find... or maybe I'm out of touch with what can be purchased abroad.
Title: Re: Easy bread-making
Post by: Nadir_E on August 11, 2010, 01:55:10 PM
You didn't ask me, but I can tell you what I do! I have a pizza stone and I use it. Stick it in the oven to warm up and I use the broiler pan on the rack below to put the water in.


Same here.  As for the bread - it's awesome!  Yes, the title misleads ever so slightly (you'll spend more than five minutes making the dough, but once you do that, it only takes 5 minutes to prep a loaf, and then baking time of course). 

I've used small versions of these loaves for sandwiches and gotten rave reviews.

WARNING - the sticky bun recipe is super-duper good and will result in lots of people asking you when you're making it next.  Like every time they see you. :)

The only thing that didn't turn out (for me) was one of the recipes using honey - sorry, the name escapes me.  The middle of those loaves (in bread pans) never cooked, but the edges were yummy. :)

Definitely worth buying for the wide assortment of bread-based recipes in the book.

-N
Title: Re: Easy bread-making
Post by: swoods on August 11, 2010, 02:02:17 PM
WARNING - the sticky bun recipe is super-duper good and will result in lots of people asking you when you're making it next.  Like every time they see you. :)


LOL, that's no joke. My daughter made those and took them to church! She is now the sticky bun girl!
Title: Re: Easy bread-making
Post by: mxitman on August 11, 2010, 05:13:14 PM
well since i've been at home for the last few months I've been in charge of cooking and cleaning. I was turned on to the book by one of my wife's friends and it's way easy to make. All i've done is the basic recipe, with both white & whole wheat flour. I cook it on a pizza stone and it works great. Oh I did make some meat stuffed little rolls from some of the dough, I just pulled some out and put in some chicken apple sausage that I cooked beforehand, I rolled it up and place on the pizza stone made for a great breakfast roll.
Title: Re: Easy bread-making
Post by: baygal on August 12, 2010, 11:44:25 AM
WARNING - the sticky bun recipe is super-duper good and will result in lots of people asking you when you're making it next.  Like every time they see you. :)

It's funny you mentioned that. I was just telling DH yesterday that I'm going to make some for him. I'm prepared to face the consequences  ;) I have semolina dough rising in the kitchen right now. I decided to start with something besides the basic recipe. Why, I don't know. I'll get to the sticky buns next.
Title: Re: Easy bread-making
Post by: PermaWork on August 14, 2010, 03:49:51 PM
Many bread recipes say to let the dough rise in a warm place (around 75 - 80 degrees) if the environment is cooler, can this affect the rising process?

I baked some bread a few days ago and all went great…
the temp in my house was warm…

But today I went to bake some more, its a bit cool, only the 60's and the dough didn't rise very well…
Title: Re: Easy bread-making
Post by: LvsChant on August 14, 2010, 05:33:59 PM
Oh... what I wouldn't give for a few 60-degree temperature days [we're having a heat wave in the DFW area].

What I do in the wintertime when the house is cooler is to place the dough in the oven with the light on. Gives just the right amount of heat to allow good rising.
Title: Re: Easy bread-making
Post by: Herbal Prepper on August 14, 2010, 07:36:08 PM
Thanks for posting this about this book.  I've been on the fence about getting it.  While I can bake just about any kind of cake, brownie, quick bread, etc., baking regular bread has just not worked out well for me.  I'm going to give bread one more try. 

Out of curiousity, is there a recipe in this book for pizza crust?  Or does anyone have a favorite pizza crust recipe?  Thanks.
Title: Re: Easy bread-making
Post by: PermaWork on August 15, 2010, 11:08:38 AM
Thanks LvsChant….
I'll totally try that…
Title: Re: Easy bread-making
Post by: LvsChant on August 15, 2010, 12:48:54 PM
Cat:

I don't have the book, so can't answer about pizza crust recipes in there, although I'd bet they'd work well. I've tried numerous recipes and really don't have one that is as good as pizzeria crust (probably because I don't have the fancy pizza oven -- maybe using a pizza stone would help). There are a few different recipes to try at the www.HillbillyHousewife.com site ...
Title: Re: Easy bread-making
Post by: Herbal Prepper on August 15, 2010, 09:27:49 PM
Cat:

I don't have the book, so can't answer about pizza crust recipes in there, although I'd bet they'd work well. I've tried numerous recipes and really don't have one that is as good as pizzeria crust (probably because I don't have the fancy pizza oven -- maybe using a pizza stone would help). There are a few different recipes to try at the www.HillbillyHousewife.com site ...

Thanks LvsChant.  I keep forgetting about that site, but there's so much good info there.  My son (almost 3) is a picky eater, and of course, pizza is one thing that he will eat no matter what.  We almost never have pizza, but for those nights where he truly will not eat anything, we'll get pizza.  I'd much rather make it at home to control what ingredient go in and on it.  Again, thanks.
Title: Re: Easy bread-making
Post by: EmmaPeel on August 17, 2010, 11:45:32 AM
Can someone let me know if there are any gluten-free recipes in the book?  I love freshly baked bread but we are gluten-free.  Some techniques don't carry from wheat to gluten-free flours.  Thanks.
Title: Re: Easy bread-making
Post by: Nadir_E on August 17, 2010, 12:04:30 PM
@Cat - there are 44 pages with 22 recipes on "pizzas and flat breads" (includes naan, stromboli, calzone, fatoush, etc.).

@EmmaPeel - Firstly, Good on You for going gluten-free - that's a tough row to hoe for most of us.  Secondly, I'm sorry to say, no, there aren't any gluten-free recipes in the book.  In fact, they make a point of saying how important gluten is to the rising process:

Quote
Gluten is the elastic protein that sets up a network of invisible microscopic strands, allowing bread dough to trap the carbon dioxide gas produced by bread yeast.  Without gluten, bread won't rise.  That's why flours that contain only minimal gluten (like rye) need to be mixed with wheat flour to make a successful loaf.

That said, I know there are people out there making gluten-free bread, so SOMEONE figured it out! :)  If you combine that outside knowledge with the recipes in this book, you'll probably enjoy some success, but at the cost of more experimenting to get it right.

-N
Title: Re: Easy bread-making
Post by: OKGranny on August 17, 2010, 12:29:51 PM
@Cat - there are 44 pages with 22 recipes on "pizzas and flat breads" (includes naan, stromboli, calzone, fatoush, etc.).

-N

I had to go get my book and check.  I wondered about that fattoush recipe since fattoush is really just a yummy salad with sliced or broken up pieces of pita bread.
Title: Re: Easy bread-making
Post by: LdMorgan on August 17, 2010, 12:41:31 PM
....I just got my book yesterday and I didn't know that I should have purchased a stone and broiler pan ahead of time.

I should have my copy of the book in later today. I'm really looking forward to it.

However...it never occurred to me that I might need a Pizza Stone.

I just hit the internet an looked up the price of one: $43.00, plus shipping.

Wow! Ow! Make that double-ow. I can think of a lot of things I could use $43.00 on that are a lot more urgent than a Pizza Stone.

Still, if ya gotta, ya gotta...and I really like fresh bread.

Nah. I hit the Internet again.

Apparently Pizza Stones are made out of baked clay.

Well, golly-gee: so are floor tiles.

I'm going to go buy a 16" x 16" terra cotta floor tile (unglazed), and maybe put some nice wooden handles on them.

I'll try it out and let you know how it works.


http://www.recipepizza.com/pizza_stone.htm





Title: Re: Easy bread-making
Post by: Nadir_E on August 17, 2010, 02:45:57 PM
LOL - that's good thinking LdMorgan!  I use a pizza stone I received as a gift - rather than wooden handles, it has a large wire handle that the stone sits astride (think rectangle - narrower than and longer than the stone - with the handles bent upward).  Maybe you could try making something like that?

I have to say, the impact of the stone on the process is impressive.  What I didn't buy was the pizza peel - the thing you slide the loaves onto the pizza stone with.  I found a very thin cutting board I use combined with a plastic pancake turner do the job just fine.

-N
Title: Re: Easy bread-making
Post by: MaddoginMass on August 17, 2010, 04:11:51 PM
LDMorgan, definitely let us know if the tile works.  I've been holding off buying a pizza stone due to the cost also.

Title: Re: Easy bread-making
Post by: dodgetruckmom on August 18, 2010, 05:36:46 AM
Re: Gluten-Free--the authors of Artisan Bread in Five Minutes a Day have a second book called Healthy Artisan Bread in Five Minutes a Day which does include some gluten-free recipes (and the recipe for Chocolate Espresso Bread is worth the entire price of the book).

Re: Pizza stones and tiles--not sure I would use commercial floor tiles, because who knows what kinds of gasses/chemicals they would give off during the baking process. I got my pizza stones from Pampered Chef. The medium one was $24. Also, I would check local restaurant supply stores, as their prices are usually way better.
Title: Re: Easy bread-making
Post by: LdMorgan on August 20, 2010, 12:43:23 AM
Well, since Home Depot didn't have any unglazed terra cotta tile (aka Mexican tile)
we took a flier and bought a 12" square slate tile.

It would have been very expensive ($1.49) except that the barcode was messed up and it wouldn't register.

When they finally got a Manager over to the checkout, he took one look and said "Free."

So we saved $1.49.

The slate has been heat tested--I ran it up to 450 degrees F, and it didn't crack, chip, peel, or squeal.

Only thing left now is to toss some dough on it.

The 12" square may be a better size for us--i.e. using 2 small ones instead of one larger one.

We'll see.

Got my copy of the book. My Sweetie is in raptures over it. Lucky me: bread soon!
Title: Re: Easy bread-making
Post by: cougar on August 20, 2010, 07:59:40 AM
Not as cheap as tile, but we got our baking stones through pampered chef.  Pretty good stuff and it lasts forever.
http://www.pamperedchef.com/ordering/category_details.tpc?code=FH&id=9&parentCatId=9&parentId=
To avoid shipping, find out if there are any 'pampered chef parties' in your area.  They are fun if you can handle the estrogen levels (food samples and lots of neat kitchen toys to play with...but usually all or mostly women).  Or if you are willing to have them at your house you get a discount on stuff you buy.
Title: Re: Easy bread-making
Post by: OKGranny on August 20, 2010, 01:28:21 PM
I'm thinking about buying this one.http://www.webstaurantstore.com/american-metalcraft-stone14-rectangular-ceramic-pizza-baking-stone-14-x-15/124STONE14.html (http://www.webstaurantstore.com/american-metalcraft-stone14-rectangular-ceramic-pizza-baking-stone-14-x-15/124STONE14.html) for my Grandson since he thinks pizza is the staff of life and it's only $8.99.
Title: Re: Easy bread-making
Post by: Herbal Prepper on August 20, 2010, 06:52:38 PM
@Cat - there are 44 pages with 22 recipes on "pizzas and flat breads" (includes naan, stromboli, calzone, fatoush, etc.).

-N

@ Nadir!  That's awesome.  I'm glad to hear about the pizza crust, but I love naan!  And, we do not have an Indian restaurant anywhere near us.  Stomboli would be a nice change for dinner as well.  It is so easy to fall into a cooking rutt.
Title: Re: Easy bread-making
Post by: Nadir_E on August 20, 2010, 06:56:39 PM
...It is so easy to fall into a cooking rutt.

Ain't that the truth!  I was really into it for a while - new recipes every week, etc. then I kind of fell off the wagon and have been letting my fiancée do all creative kitchen stuff.  I need to change that.
Title: Re: Easy bread-making
Post by: dodgetruckmom on August 24, 2010, 04:18:21 PM
Interesting blog post today by one of the authors of Artisan Bread in Five Minutes a Day. He does a review of pizza stones:

http://www.artisanbreadinfive.com/?p=2159

Enjoy!
Title: Re: Easy bread-making
Post by: LdMorgan on August 28, 2010, 06:09:29 PM
LDMorgan, definitely let us know if the tile works.  I've been holding off buying a pizza stone due to the cost also.


That highly inexpensive piece of floor tile works perfectly. (If not better!)

We just popped a loaf out of the oven and it came off the slate like it was on wheels.

No sticking, even though the surface of the slate is naturally uneven.

The crust was absolutely perfect & so crisp it crackled.

I won't even have to put handles on the slate. It fits almost level in the top of my oven broiler pan, and if I needed it to be perfectly level I could just set it on a cookie sheet.

Ditto if I wanted to use two stones at once, like when cooking for a crowd.

The bottom of the broiler pan, on another shelf, was just right for the hot water.

My Sweetie is REALLY happy with the no-kneading part of this system. And the multi-loaf capability.

I'm really happy, too: That was some good bread!

I think I may need to rest up now from cutting all the little pats of butter.
Title: Re: Easy bread-making
Post by: baygal on August 29, 2010, 03:08:28 PM
That highly inexpensive piece of floor tile works perfectly. (If not better!)

I want to try it. Exactly what kind of tile did you get? Do you have a picture or item number or something?
Title: Re: Easy bread-making
Post by: LdMorgan on August 29, 2010, 08:33:51 PM
I want to try it. Exactly what kind of tile did you get? Do you have a picture or item number or something?

I don't have a picture or a item number, but I can describe it for you. What I got was a plain old grey slate floor tile, 12" X 12".  Here is what Home Depot has to say about slate:

Multi color is a natural stone slate that is formed in layers and split to expose vibrant colors and a unique texture. With a large selection of sizes and accessories to choose from, multi color can easily be laid in a pattern or single layout. This particular slate is suitable for residential and commercial installations, including kitchens and bathrooms.

It was priced at about $1.50/sg. ft.

You can get it just about anywhere. They make 16 " X 16" tiles, too, if you especially want the larger size.

Here is a site with more about slate tile:
http://www.builddirect.com/Slate-Tile.aspx (http://www.builddirect.com/Slate-Tile.aspx)

Basically, if its a natural slate, and it's about as cheap as dirt, it's the right stuff.

The tile I got was about a half inch thick, which is great for the purpose.

Enjoy!


Title: Re: Easy bread-making
Post by: LdMorgan on August 29, 2010, 09:06:15 PM
While on the subject...

In this particular life, I just happened to have a pizza peel lying around so I didn't have to go out and buy one.

The type I have costs about $13.00. That's not a lot of money, but it's about the cost of four gallons of gasoline--and I can always use a little extra gasoline.

Other people can too, I figure.

So, in the interest of people not having to spend gas money for a pizza peel, I'm going to try an experiment.

I'm going to put my next loaf out to rise in a shallow aluminum baking pan.

I'll dust the pan with cornmeal first to prevent sticking, and when it's time to toss the loaf into the oven, I'll just set the whole pan right down on the slate pizza stone.

I think the loaf will cook exactly as if it was sitting directly on the stone.

I mean, how much can 0.040" of highly heat-conductive aluminum interfere with
cooking the bottom of a lump of bread dough?

I don't think the bread will care.

This experiment, if successful, will make it much easier for me to put a loaf in the oven and get it back out again. I probably won't have to rescue another loaf from the depths of the heating element on the stove top, or deal with a Dali-esque lump of dough trying to crawl off the front edge of the pizza peel as I convey it frantically into the oven.

(Sigh. Just because I have a pizza peel doesn't mean I can drive one.)

Stay tuned, folks,  for the exciting conclusion of this exercise in cheap & utterly unskilled cooking...

Title: Re: Easy bread-making
Post by: OKGranny on August 29, 2010, 11:34:37 PM
I love experiments like yours, can't wait to read the results.
Title: Re: Easy bread-making
Post by: LdMorgan on August 30, 2010, 03:34:13 PM
Well, the results are in...

We fired up another loaf of bread today, and I let it rest in a cornmealed pie pan before it went into the oven.

When the oven was hot, I set the pan directly on my pizza tile.

The loaf cooked fine, with good crust all around. However, it did stick a bit to the pan--in two small areas, one about the size of a quarter, and one about half as large.

Since it had a nice hard bottom crust it was a bit of a job popping those two areas loose.

In all, I don't think the convenience of using a pan outweighs the convenience of
getting to loaf off the tile without a fight.

My Sweetie had a couple of suggestions for the best of both worlds.

She advocates putting the loaf into a cold oven (always) because the first gentle heat fluffs the bread up better.

After the oven was fully hot, she would add water to the broiler bottom and simply finish baking.

That would pretty much eliminate the need for a peel, because the loaf could rest on the cold stone and then both could be put into the cold oven together.

Once the loaf is baked, it comes out on the stone and a spatula is all you need to transfer it to a cooling rack.

We're going to try two loaves back to back to see if the cool oven/cool stone technique makes any significant difference compared to hot oven/hot stone.

Poor me (Oh! La!): More fresh bread tomorrow!







Title: Re: Easy bread-making
Post by: OKGranny on August 30, 2010, 04:41:38 PM
Such suffering for a good cause.  ;D I wondered if you would get any stick but it really sounds like it was minimal even if it was a pain. Looking forward to tomorrow's update.
Title: Re: Easy bread-making
Post by: baygal on August 31, 2010, 01:57:32 PM
I appreciate you taking one for the team, LdMorgan ;)
Title: Re: Easy bread-making
Post by: LdMorgan on August 31, 2010, 08:14:09 PM
Announcer's voice: Here at Loaf Labs, we're Baking a Better Tomorrow!
     (Camera Three: Opens on Laboratory with closeup of The Professor & Beaker looking erudite. In the background Animal is happily eating a loaf of raw dough.)

Well, I tried the back-to-back bake thing today. I baked two loaves, starting with a cold oven and cold stone for one, and finishing up with a hot oven and hot stone for the other.

The one on the cold stone rose really well--the gentle heat phase was definitely good for the dough. It also stuck to the stone so tight I had to use a small crowbar to get it loose.

The bread actually carried away a super-thin layer of slate in the bottom crust. I think "tenaciously"  might describe the way the bread stuck to the cold stone. The phrase "with unrelenting ferocity" also comes to mind.

(No problem, folks--the crowbar's okay. So's the bread. I'll just slather on a little extra butter.)

The second loaf went in easy, came out perfect, and didn't stick at all.

I still have a little bit of it left.

The authors said it right: a wet dough sticks. Period.

So you really do need to put it in a hot oven on a hot stone if you don't want to have to pry it off later.

A person could probably do a warm rise by putting the dough on parchment, but I will leave that possibility untested for now: I don't have any parchment.

Well--It were fun, anyhow, and I used up some butter.

I'll probably bake some more bread tomorrow, since I still have some butter left.
Title: Re: Easy bread-making
Post by: baygal on August 31, 2010, 09:02:24 PM
I dig your script :popcorn: I'm staying tuned for the next episode. At least we know what to avoid. I don't have a stone so... I pre-warmed a cookie sheet in the oven. I baked a loaf and it turned out pretty good. My cookie sheet got "cooked" in the process ;D Don't do this at home, kids.



Title: Re: Easy bread-making
Post by: LdMorgan on September 01, 2010, 03:32:32 AM
We've definitely been having fun since we got the book.

My Sweetie tweaked one of the recipes (less salt, added a little sugar) and it worked out very well.

We used to bake about twice a month, and freeze the extra loaves. Kneading all that dough on Bread Day was getting to be a real pain.

Frozen bread is ok--but fresh out of the oven is much better.

And never having to knead again is a real bonus.

That book is probably going to stay in print for generations.

IMHO any guy with at least three consecutive neurons should bump it right to the top of the Anniversary/Birthday/HappyXmas and/or Ishoredoluvu gift list.

(And get her a top-notch mixer too, guys, if you haven't already!)
Title: Re: Easy bread-making
Post by: LvsChant on September 01, 2010, 06:13:54 AM
check out this old thread with similar recipe: http://thesurvivalpodcast.com/forum/index.php?topic=9085.0 (http://thesurvivalpodcast.com/forum/index.php?topic=9085.0)
Title: Re: Easy bread-making
Post by: mamabear on October 03, 2010, 04:41:27 PM
swoods should probably say that she has her daughter's copy of the book, not that she and both of her daughters have it!  ;D

I made bread with a few of the recipes when I had my copy, and I also used my pizza stone prewarmed in the oven. I do not have a pizza peel either. I used my hands to drop it on the stone with the rack pulled out to avoid burns (usually-did burn myself once), and then when the bread was done baking, just pulled the rack out some again and used a regular spatula to push the bread towards me onto a plate then push it off the plate to the cooling rack. No special tools at my house. Hope that gives some help to you bread makers out there. I have since found that making bread the old fashioned way is just as much fun for me. I even like the kneading time as it gives me a few (several) minutes of meditation time. Of course I am not working so I have time for the lengthy time needed for the kneading and rising.
Title: Re: Easy bread-making
Post by: Roxie on October 03, 2010, 09:01:45 PM
Well, this site is addicting. Just spent 4 hrs here reading all the info. I want to say "thanks" for all the tips. I just received my Healthy Bread in 5 Mins and also spent 42 bucks on the Williams Sonoma stone.  Now, I think I'll return it and go buy some tiles at Home Depot or ask on freecycle.  I'm embarrassed to say that at 49, I've never baked homemade bread before.  My mom makes the best "dilly" bread using dill weed - so good when it's warm right out of the oven with butter.  I've bookmarked the link to the authors' blog - great tips on the stones.

Again, thanks!

Heather
Title: Re: Easy bread-making
Post by: OKGranny on October 03, 2010, 10:32:32 PM
Heather this board is awesome. I learn something new all the time here. Welcome.
Title: Re: Easy bread-making
Post by: mamabear on October 07, 2010, 05:39:57 PM
 side note-sorry everyone, didn't mean for my entire post to be in italics
Title: Re: Easy bread-making
Post by: Mona Folds on October 14, 2010, 12:33:05 PM
This 5 min bread recipe sounds good!  Honestly, I have too many cookbooks and don't even use them anymore, so I really don't want to buy any more.  But, let me guess...is the secret in letting the dough ferment 24 hours?  That's how I make my pizza dough and it is soooooo good.  I found the recipe on-line.  Look up recipe and Pizza Hut Thin Crust.  The crust has a nice malted flavor.  You don't have to knead the dough, just stir real good and let it sit at room temperature for at least 24 hours.  Or, you can leave it in the refrigerator for a week with similar results.
Title: Re: Easy bread-making
Post by: swoods on October 14, 2010, 02:11:21 PM
swoods should probably say that she has her daughter's copy of the book, not that she and both of her daughters have it!  ;D

oops, I guess I thought mamabear was not keeping up with the forum..................... ;D caught red handed!

I
Title: Re: Easy bread-making
Post by: Nadir_E on October 14, 2010, 06:39:57 PM
This 5 min bread recipe sounds good!  Honestly, I have too many cookbooks and don't even use them anymore, so I really don't want to buy any more.  But, let me guess...is the secret in letting the dough ferment 24 hours?  That's how I make my pizza dough and it is soooooo good.  I found the recipe on-line.  Look up recipe and Pizza Hut Thin Crust.  The crust has a nice malted flavor.  You don't have to knead the dough, just stir real good and let it sit at room temperature for at least 24 hours.  Or, you can leave it in the refrigerator for a week with similar results.

Nope - there really isn't a secret per se - they simply give you the recipe (nothing earth-shattering as bread recipes go) but they indicate that other than the initial mixing of the ingredients, there's not call to knead the dough.  They specify letting it rise for 2-hours before putting it in the oven.  I've done it that way, and I've also left it in a loosely covered mixing bowl in the fridge overnight.  Same results - great bread. 

I know what you mean about too many cookbooks - my fiancée might have a bazillion of them. ;D

-N
Title: Re: Easy bread-making
Post by: Mona Folds on October 14, 2010, 07:17:21 PM
Nope - there really isn't a secret per se - they simply give you the recipe (nothing earth-shattering as bread recipes go) but they indicate that other than the initial mixing of the ingredients, there's not call to knead the dough.  They specify letting it rise for 2-hours before putting it in the oven.  I've done it that way, and I've also left it in a loosely covered mixing bowl in the fridge overnight.  Same results - great bread. 

My husband's grandmother makes the best rolls which everyone loves and they're called "No Knead Yeast Rolls".  I've always wondered what the purpose was in kneading the bread.