The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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whitedaisy's picture
whitedaisy

My oven was full of turkey today, so I decided to give the English Muffin recipe another try. My last attempt was a disaster! I added way too much flour. And I didn't think to roll the dough out in small amounts, so I ended up with a lot of corn meal in my dough. Today's muffins look and taste great. They even have those tiny air pockets.

adoggie's picture
adoggie

This holiday season, I'm thinking of getting a Zojirushi breadmaker. It'll be my first one ever.

whitedaisy's picture
whitedaisy

I made the bread from lesson #1 again last night. I was busy making soup too, so I used my stand mixer for the kneading this time. I think this helped me not add too much flour. I used the dough for soup bowls, which my kids loved!

whitedaisy's picture
whitedaisy

Because I have been making bread for over 5 years, I thought I was beyond this site's bread lessons. But after creating yet another, dense, tastless loaf, I thought I'd give them a try. I found that I was adding too much flour and that I wasn't kneading for nearly long enough.
I am very happy with my first loaf from lesson #1. My hubby says it's my best loaf ever! I plan to make up another this week, before I move onto lesson #2.

Floydm's picture
Floydm

I usually wouldn't include something like this in the bread feed, but what the heck... it is Halloween.

Be careful in the kitchen, everyone.

Happy Halloween!

Floydm's picture
Floydm

I made Melon bread for the first time today using the recipe posted by minako. We loved them.

I followed her directions with only I few adjustments. One adjustment I made was to put no egg in the bread dough and 1 whole egg in the cookie dough. I also didn't happen to have any pastry flour in the house, which I assume is what she meant by "soft flour", so I used all-purpose unbleached flour in both doughs.

Here are the doughs when they were ready to shape. The cookie doughs had been chilled and the bread doughs had already risen once.
melon bread

After rolling out one of the cookie dough circles, I placed a ball of bread dough inside and wrap it up.
melon bread

Then I flipped them over, score them gently with the back of a butter knife, and sprinkled on a little sugar.
melon bread

Ready to bake!
melon bread

Here they are done. It looks like I should have scored them a bit more, because the melon-y pattern completely disappeared.
melon bread

Up close.
melon bread

No matter, the kids loved them!
melon bread

Yum yum.
melon bread

Thank you again for the recipe, minako!

Floydm's picture
Floydm

I baked oodles of quick breads today. Pumpkin bread, scones, popovers, and this weird potato-apple pancake from Country Breads of the World, which I recently got from the library. A good book it seems so far.

They all turned out well. The pancake kinda fell apart because I didn't use enough flour, but it tasted excellent. Want to see?

apple potato pancake

Tomorrow I bake with yeast. In fact, I need to get some sponges going right now.

chrislautischer's picture
chrislautischer

I just thought a good post would be an introduction..

My name is Chris Lautischer. And I'm a 23 year old Canadian. I have 2 boys and a fish. I got hooked into the baking world when I started selling Watkins products. After 1 taste of the Vanilla I was hooked and soon everything in my house became Watkins.

Personally, my favorite thing to bake is bread. Nothing beats getting home to a nice loaf of homeade bread.. Especially when the smell is lingering in the air.

Next favorite thing... Strawberry Rhubarb pie... mmmmmmmmmm

-cleans up the drool-

I hope to meet everyone out there soon!!!

Chris Lautischer
Independent Watkins Associate # 364407
http://www.watkinsonline.com/home

P.S. If you're interested in the opportunity Watkins can provide for you, check out http://www.tsginfo.com/index.php?rc=ch4937

sally's picture
sally

Fridge got no space, hence can only shape in the morning. Suppose I will have to shape them & wait for them to thaw a while, think have to wait for about 2 hrs, will let you know outcome..

sally's picture
sally

I am thinking of making bagels over the weekend, I would like to know whether I can put the dough into the fridge after the kneading process, then shape the bagels next morning.

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