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Any type of bread that doesn't fall into the other buckets: herb breads, sandwich breads, fruit and nut breads, anything else you enjoy. Submitted by sadears on November 6, 2009 - 1:19pm Regular sourdough starter and gluten-freeI finally found some sourdough starter at a health-food market while on vacation. I had to buy some even though I am gluten intolerant. Here's the question... If I build on this starter for a while with gluten free flour, how much of the gluten will remain? I really miss baking bread...hell, I miss regular bread. The gluten free stuff sold in stores is (1) expensive, (2) really dense, and (3) doesn't taste that great unless heated. Thanks, Stephanie
Submitted by fatdog on November 4, 2009 - 6:42pm Poolish Ready ... Baker NotI need some help here ... I made a nice beer poolish last night with the intention of baking a loaf today. Well, things got in the way and the loaf just ain't getting baked until at least tomorrow. The quesiton is: how long will a poolish sit happily in the refrigerator before it gives up the ghost and refuses to play the game anymore? Submitted by kefir crazy on November 1, 2009 - 9:19pm Great Harvest Thanksgiving Bread?Hi all, has anyone tried to copy the Thanksgiving "Stuffing Bread" (I think it's called) that Great Harvest makes around Thanksgiving? I would love to get my hands on that recipe! Thanks! Submitted by Free Range on October 31, 2009 - 12:39pm Looking for
I’m new here and a few weeks ago I read a thread about making bread. The title was something like, easy as 1,2,3, could anyone direct me to where that thread is located, I can’t seem to find it again.
Submitted by KenK on October 30, 2009 - 6:16pm Hamburger BunsI just started trying to bake yeast bread a few weeks ago. So far, my couple of trys at baguettes have been huge failures. I'm pretty sure it was the flour I was using, soft wheat biscuit flour. I got some King Arthur flour and have using that to make sandwich rolls and they are coming out pretty well. I made these rolls this afternoon and mixed up a batch of starter to try the baguettes again in the morning. The rolls have been flattening out on the baking sheet, these did not. I assume it was because I used the parchment paper? The dough seemed the same, it kind of makes sense to me that the dough can get more traction on the paper. The only reason I used it was because my wife complained about having to clean the sticky oil off the baking sheet.
12 3/4 ounces all purpose flour 2 tablespoons dry milk 1 tablespoon sugar 1 1/4 teaspoons salt 2 teaspoons instant yeast 8 ounces warm water 2 tablespoons melted butter Makes eight big buns or one 4.5 x 8 loaf. Mix all together and knead by hand for 10 minutes. Let rise in oiled bowl for an hour (mine rose way over double) form into eight rolls and place on sheet pan. Cover and let rise for an hour. Bake at 375. I formed them the way I saw someone doing Kaiser rolls. Press ball of dough out into a circle about the size of the finished buns and then fold the edge over to the center and press it down. Repeat 5-6 times around the edge. flip over and press back down with the palm of hand. Bake with that pleated side down. Submitted by iahawk89 on October 29, 2009 - 7:16pm Great Harvest Apple Scrapple BreadLooking for a little help to recreate this bread. The bakery near our house closed, and I am sorely missing this bread. It's a sweet round apple bread with a chunky, dense streusel topping. It's a yeast bread (though interestingly, yeast is not among the ingredients!) I found the ingredients on one of the GH websites (100% whole wheat, brown sugar, applesauce, apples, water, corn sweetener, butter, eggs, dates, vanilla, salt, cinnamon, nutmeg.) Anyone familiar with this bread? Any ideas as to how I can duplicate it? Thanks! I am new to the site and loving what I'm finding here! Submitted by jc on October 26, 2009 - 9:55am How to Store Dry Active Yeast?I bought a bag of dry active yeast from costco in a few weeks ago. After I opened the package, I put the dry active yeast in a plastic container then leave it in the room temperature. I was wondering if that is the right way to store dry active yeast? Submitted by rick.c on October 21, 2009 - 7:51pm Hoska and/or rollakiHi all! As the weather is turning I remember from growing up some delicious treats that my grandmother used to make. I believe they are danish recipes, the first is Hoska a holiday loaf, enriched white loaf with dried fruit bits and cardamum seed, and rollaki (roll-a-key), which is the same dough made into crescent shaped rolls, but without the fruit bits or cardamum. Has anyone ever heard of these? The rollaki term may be made up, especially the pronunciation. I will dig around for the recipe and post it, but, I would love to compare notes with anyone who has heard of these. The shame is, no one in the family can make it the same as my grandmother used to, my aunt comes pretty close, my mom doesn't (o: Rick Submitted by MarkB on October 21, 2009 - 11:13am AppleButter Pull apart bread
Submitted by angeliaw on October 15, 2009 - 8:42pm Sicilian Bread and Whole FoodsWhole Foods had a bread that reminded me of a Panettone but it was just in a bowl shape. It was called Sicilian Bread. Does anyone know if it is the same, but made in a bowl shape? Thanks, Angelia |
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