Author Topic: BREAD RECIPES??? (Read 2644 times)

powderman · « **on:** January 15, 2011, 03:50:34 PM »

My wife lost our bread recipes and I'd like to try the sourdough recipes again too. She got a recipe from a friend and we tried a loaf tonight but would like to try others too. Sourdough too. Thanks, POWDERMAN.

subdjoe · « **Reply #1 on:** January 15, 2011, 06:02:15 PM »

My basic, basic bread is the Basque Shepherds Bread that Sunset published in the early 70s.

Flour - 10 cups
Water - 3 cups
Yeast - 2 pkg
Butter - 1 stick
Salt - about 1 TBS
Sugar - about 3 TBS

Boil one cup of water to boiling to melt the butter, when butter is melted, add the rest of the warm water, add sugar, when temp is 110 to 105, add yeast. Whe yeast has proofed, add salt and flour. I use a kitchenaid mixer with a dough hook, so I will add about 8 1/2 cups of the flour and let that mix and knead in the machine. Then I'll knead in another 1/2 to 1 1/2 cups. Let rise, punch down. Do that again. You can bake it as one big free form loaf, divide it up into two full size and one 2/3 sized loaf pans. Bake it in a dutch oven in your oven (grease the hell out of the DO, including the underside of the lid) - let the dough rise in the DO until it just starts to lift the lid
pop it into a 350 oven. After 20 min, take the lid off and bake for another 35 to 45 min.

I'll leave out that butter, and it is fine, the crumb is just a bit coarser.

I'll substitute in eggs and milk for the water, and add extra sugar to make dough for sweet rolls - like nut roll, cinnamon roll, poppyseed rolls, or bread for french toast.

Ive tripled it at church where we had a commercial mixer.

ADDED - makes a pretty darned good pizza crust too.

powderman · « **Reply #2 on:** January 16, 2011, 12:57:04 PM »

SUBJOE. Thanks, we have the breadmixer and the dough hook. yesterdays was pretty heavy, I reckon it didn't raise well. POWDERMAN.

Old Syko · « **Reply #3 on:** January 16, 2011, 01:43:56 PM »

This link should keep ya busy a while if you try them all. I spend a lot of time on this site and have printed off a binder full of recipes for anything you can think of. Some are really good and some are inedible. Good luck!
http://www.cooks.com/rec/search?q=bread

subdjoe · « **Reply #4 on:** January 16, 2011, 02:55:22 PM »

I just went searching for bread recipes, figuring there should be some sites dedicated to the ancient and honourable craft of bread making.

Here is on that has some interesting stuff: Cookingbread

Sauerkraut Rye? Carrot & Turnip Buns?

powderman · « **Reply #5 on:** January 16, 2011, 03:35:54 PM »

Those are some great links guys, thanks. My wife threw the bread machine we had away. The lid evidently got hot and warped it. I really enjoy fresh bread. Can you imagine a woman walking along behind a covered wagon mixing up and kneading her dough for supper?

I want to make some sourdough again too, thats my favorite. POWDERMAN.

subdjoe · « **Reply #6 on:** January 16, 2011, 06:27:38 PM »

Quote from: powderman on January 16, 2011, 03:35:54 PM

Those are some great links guys, thanks. My wife threw the bread machine we had away. The lid evidently got hot and warped it. I really enjoy fresh bread. Can you imagine a woman walking along behind a covered wagon mixing up and kneading her dough for supper? I want to make some sourdough again too, thats my favorite. POWDERMAN.

I had a bread machine. I think I used it 6 times. If that. Not worth the trouble in my opinion. Using my KitchenAid for the mixing and kneading I can get a batch of that Shepherds bread out in about 3 hours by leaving out the second rise.

On the trail, from what I have read, unless they were stopped for several days, biscuits or cornbread where what was served up for the most part. Heck, you can turn out biscuits with some fat, self rising flour, and water. Or use the same for frybread.

powderman · « **Reply #7 on:** January 17, 2011, 11:40:21 AM »

SUBJOE. We had a great discussion on biscits a while back. Dee shared a recipe that had been in his family for generations, great biscuits too. POWDERMAN.

subdjoe · « **Reply #8 on:** January 17, 2011, 12:41:22 PM »

Quote from: powderman on January 17, 2011, 11:40:21 AM

SUBJOE. We had a great discussion on biscits a while back. Dee shared a recipe that had been in his family for generations, great biscuits too. POWDERMAN.

Yep....I tried that one. Darned good biscuits.

Hit or Miss · « **Reply #9 on:** January 19, 2011, 02:22:28 PM »

Here is a good no fuss recipe to try!

Crusty Bread
Basic crusty bread recipe from “Artisan Bread in Five Minutes a Day,” by Jeff Hertzberg and Zoë François (Thomas Dunne Books, 2007)

1 1/2 tablespoons yeast

1 1/2 tablespoons kosher salt

6 1/2 cups unbleached, all-purpose flour, more for dusting dough

Cornmeal

1. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose/wet. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).

2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.

3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.

4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely before cutting.

powderman · « **Reply #10 on:** January 19, 2011, 04:14:31 PM »

HIT OR MISS. Thanks, never heard of a baking stone. POWDERMAN.

Old Syko · « **Reply #11 on:** January 20, 2011, 02:22:22 AM »

Quote from: powderman on January 19, 2011, 04:14:31 PM

HIT OR MISS. Thanks, never heard of a baking stone. POWDERMAN.

Can't imagine making a decent loaf of bread, pizza, or a lot of other things without one. The one we use the most sits on a steel rack with handles so you can set the whole thing out of the oven easily. Just remember when you take it out, it is still cooking until it cools.

powderman · « **Reply #12 on:** January 20, 2011, 06:31:55 AM »

OK, you guys are talking about not using a bread pan I reckon, just forming them up by hand?

?? I will definitely try to find a baking stone. You got me curious now. Thanks. POWDERMAN.

subdjoe · « **Reply #13 on:** January 20, 2011, 06:01:28 PM »

Quote from: powderman on January 20, 2011, 06:31:55 AM

OK, you guys are talking about not using a bread pan I reckon, just forming them up by hand??? I will definitely try to find a baking stone. You got me curious now. Thanks. POWDERMAN.

Yep, free form. Which I think gives a much better texture than a pan. The bread reaches its natural density, not one forced on it by a pan.

blind ear · « **Reply #14 on:** January 21, 2011, 07:31:24 PM »

I use a terra cotta floor tyle 18" unglazed. Some thinner than a bakeing stone (and much cheeper if you break it) but it will work OK. I leave the stone in the oven all the time and slide whatever I bake onto it and slide it back off with a spatula. Pizza houses use a peel for that. If I am useing a pan for cooking I just set the pan on the stone. Preheated the stone will get things going in a hurry. If you get it too hot it can burn things. ear

Hit or Miss · « **Reply #15 on:** February 12, 2011, 04:58:45 PM »

Kinda forgot about this thread! You try a stone and you'll love it! We bake pizza on one too. The absolute best crust on a home made pizza ever. We even use one on the gas grill to bake on.

powderman · « **Reply #16 on:** March 26, 2011, 07:30:30 AM »

We bought a pizza stone at target yesterday, couldn't find one anywhere else. We baked a pizza on it last night and learned that dusting it with cornbread MIX instead of CORNMEAL is a nono. The flour in the mix burned, yes, cornmeal is on our shopping list. My wife just started a sourdough mix this morning , hope the house is warm enough, more yeast on the list too.
We bought a breadmaker at a flea market the other day that we plugged up and everything seems to work, problem is we have no book for mixing instructions. We believe it makes about a 1 lb loaf. She emailed majic chef and they will send instructions for $15, ridiculous. Anybody have instructions for one of those?? I'm looking forward to some real sourdough bread in a few days. POWDERMAN.

subdjoe · « **Reply #17 on:** March 28, 2011, 08:42:03 PM »

There are a couple of sites that have manuals on line, all seemed to require free registration. I tend to not register unless I have to.

powderman · « **Reply #18 on:** March 29, 2011, 08:10:05 AM »

SUBJOE. Last night I let my wife go to the link OLD SYKO posted and she emailed herself some recipes, a lot of good links and reading there. Don't know why but your link disappeared. ?? The sourdough starter sure smells good. We'll go to town tomorrow and get more yeast and hopefully she'll feel up to making a loaf tomorrow. I want a nice round loaf on the baking stone. I can taste it now. POWDERMAN.

subdjoe · « **Reply #19 on:** March 29, 2011, 04:44:34 PM »

Ah, I didn't post a link. Just made the comment. Since I didn't register, I couldn't see if the manuals were there. Try searching for the manual online by make and model number.

Personally, I've found bread machines to be more trouble than they are worth. With my KitchenAid mixer, if I push just a bit, I can get a loaf out in about 3 hours, from when I start measuring the flour to when I pull it out of the oven.

powderman · « **Reply #20 on:** March 30, 2011, 06:16:42 PM »

PATTY made a loaf of sourdough today using the stone sprinkled with cornmeal. Recipe said bake for an hour at 375, seemed pretty long to me but we did it. Toughest crust I've ever seen, but good flavor. It baked up to about 5 inches and seemed pretty dense, but good. We put it in a ziplock hoping the crust will soften by tomorrow. It was round and free form. POWDERMAN.

subdjoe · « **Reply #21 on:** March 31, 2011, 04:55:13 PM »

Quote from: powderman on March 30, 2011, 06:16:42 PM

PATTY made a loaf of sourdough today using the stone sprinkled with cornmeal. Recipe said bake for an hour at 375, seemed pretty long to me but we did it. Toughest crust I've ever seen, but good flavor. It baked up to about 5 inches and seemed pretty dense, but good. We put it in a ziplock hoping the crust will soften by tomorrow. It was round and free form. POWDERMAN.

How much flour and how much liquid? And how much salt and oil in it? Was it a real slow rise? How accurate is your oven for temperature? That will help troubleshoot.

But, yeah, that sounds hot and long, which will kill off the yeast early making for a dense loaf and a thick, tough crust.

Try wrapping it in a damp (DAMP! - not wet) tea towel and popping it in the microwave for about 30 seconds.

powderman · « **Reply #22 on:** April 03, 2011, 09:04:25 AM »

SUBJOE. Thanks we will cut the heat some and cooking time too. We put it in a ziplock while it was still warm and that softened the crust up really good. POWDERMAN.

blind ear · « **Reply #23 on:** April 03, 2011, 09:30:35 AM »

If it is a convection oven, turning off the fan might help. Bake on the middle rack. A pan of pre heated water on the bottom rack might help. ear

lakota · « **Reply #24 on:** April 09, 2011, 08:12:30 PM »

Charlie-do you have a good starter? Last year I neglected my starter and it died. I found the Firends of Carl website I sent them a self addressed stamped envelope and within about a week and a half they sent me a bit of his dried starter. I revived it as per the instructions and its very active and makes some fine bread and biscuits. The starter culture is over a 100 years old and was taken accross the Oregon Trail by his Ancestors according to the web site.

Here's the website:http://carlsfriends.net/ If you download the brochure there are some good recipies. The bicuit recipie is excellent.

powderman · « **Reply #25 on:** April 27, 2011, 08:19:27 AM »

Patty finally got the right combo of everything. Best sourdough bread she's ever made. POWDERMAN.

subdjoe · « **Reply #26 on:** April 27, 2011, 09:22:44 PM »

Quote from: powderman on April 27, 2011, 08:19:27 AM

Patty finally got the right combo of everything. Best sourdough bread she's ever made. POWDERMAN.

What did you end up doing?

cange · « **Reply #27 on:** May 30, 2011, 01:25:10 PM »

Mother Earth News has some really good bread recipes.....check em out....I think you can get them on line.

cange

Rex in OTZ · « **Reply #28 on:** July 12, 2011, 11:08:07 AM »

http://windowontheprairie.com/2011/02/08/old-fashioned-homemade-doughnuts/

Rex in OTZ · « **Reply #29 on:** July 12, 2011, 11:11:12 AM »

http://windowontheprairie.com/2010/03/23/flaky-buttery-biscuits/