This recipemakes the most incredible bread ever, crunchy on top, perfect inside.Family likes it when I add a teaspoon of cinnamon and a fistful ofraisins. Good with wheat flour too. And a little rye in it is good.Just keep the proportions the same. Everybody in my house can makethis start to finish now. And the results are incredible. One change I made: I don't like having a towel to deal with. I'm clumsy. So I have a thin plastic cutting board and I lightly spray it with that no-stick food spray we all use. That takes the place of the extra flour in the last step. No extra flour burning in the oven cuz I've spilled, less cleanup, all good.
There is lots of gluten in this. It's normal bread. But if you like good bread and would like a hot loaf every night for dinner. This is the way to go.
Thank you Sunny! The printer friendly version is sharp and clear, so I've got a copy for my kitchen. Will put the yeast on my list and try this soon. I am sure it would be welcome at quilting functions, maybe with chicken salad in the summer, or with vegetable soup in the winter. (To bring it on topic!)
Slow down and read the container when you buy yeast. Some of it has been sitting in a freight car out in the store's parking lot for months and is deader than a haint. Polly
"Pat in Virginia" Thank you Sunny! The printer friendly version is sharp and clear, so I've
Sounds intriguing. I'm gonna try it. I don't have a mixer/dough hooks that can handle bread dough, and my arms just give out trying to knead a traditional bread recipe. One question: It doesn't say anything about greasing the cast iron/ Pyrex dish. Do you grease it a little? A lot?
If you're going to try this bread recipe ( and I am - first thing tomorrow), we need to know a little more. I have 'active' yeast and I have 'rapid'. Wonder which one is INSTANT (if either)? ¼ is a mighty teeny amount. Really? No mention is made of water temp; it matters. No mention is made of quality of water; that matters too. If your water is loaded with chlorine or whatever, you may do better with bottled. Recipe mentions a room temp of 70°. Julia Child says it doesn't matter. It may take longer for your bread to do its thing but a longer rise will only improve the flavor of the bread. Sherry wondered about greasing the pan. Have you ever seen Paula Dean grease a pan? That's a hoot. Instead of a pouf, Paula sprays the thing until it's wearing a thick white coat. Not sure that's entirely necessary but I've never seen her have to gouge a dish loose from the pan. A 6 to 8 qt heavy *covered* pot is another trick here and it may be important. Wonder what else would work? I'd like to use a bread pan but none of mine have covers. Polly
Ok, I'll try to answer the questions best as I can:
Whatever kind of yeast will work. I buy mine from the health food store because it's cheaper. The water should be like it comes out of the faucet, cool. If you want to use bottled water, fine -- but cool is right. I don't worry too much about the room temp. During the winter our house stays around 62F and colder at night, so I just put the bowl with the dough in it under the little night light I use in the kitchen. Seemed to work. But I really wouldn't worry.
The tight fitting lid and the dutch oven is really necessary. And I don't know what else would work, Polly. The first time I made it I used a big Pyrex bowl with a lid. The bowl burned and split open in the oven. The long preheat (30 mins at 450 F) just was too much.
As for greasing the pot, no. No grease.
This recipe is truly easy. Almost fool proof. My son told his online game group about the recipe, gave them the link, and now all them are making the bread. Moms and wives all over the world are apparently being shocked, stunned and fed fresh bread. LOL
The bread is best when the dough has been rising more than 18 hours. I stir it up around 4 p.m. for the next night's dinner bread. Yum. Through the whole process the dough looks like heck. And when you plop it, upside down, into the hot pan, it still looks like heck. Don't worry if it is sort of squished up on one side of the pan. It seems to settle down once the top is back on and the oven closed. I've only once ruined a loaf -- forgot it altogether while I was sewing downstairs. Burned to a crisp. Sigh. Anyway, give it a try and you'll be hooked I predict. It stirs up in about 10 minutes or less. No kneading. One bowl. Easy Peasy.
I want to hear how you guys get along with it and how you like the bread.
I really don't mean to drive you shrieking, screaming crazy. You can give a recipe to some people, with me - I need a whole book. The recipe says to says to put a covered pot in the oven while it is preheating. Do you put the lid on the pot and preheat it too? I'm supposing you do but want to know for sure. In just a minute I suppose you'll say 'oh, for Heaven's sake, Polly' and just bring me a @#! loaf of bread. That will be fine. There's both blackberry jelly and a new jar of honey in the pantry. Polly
Sunny wrote> Ok, I'll try to answer the questions best as I can:
Kate in MI wrote: > Taria -- I have a bread machine I rarely use. What are you 3 favorite > recipes.. if you would care to share? >
I'm not Taria, but I use my bread machine a lot -- we seldom buy bread. I'm on my third machine; the first two were Black & Decker; the current one is a Breadman. Here's one of my favorite recipes:
Exported from MasterCook *
Seven Grain Bread
Serving Size : 16 Preparation Time :0:00 Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 1/4 cups water 1 1/2 tablespoons powdered milk 3 tablespoons honey 2 tablespoons oil 1 1/2 teaspoons salt 2 cups white bread flour 1 cup whole wheat flour 3/4 cup seven-grain cereal 1 1/2 teaspoons yeast
Measure ingredients into bread machine baking pan in the order recommended by the manufacturer. Select whole grain setting and bake. When done, remove from pan and cool on wire rack.
Recipe By :Linda Rehberg and Lois Conway Serving Size : 16 Preparation Time :0:00 Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 cup water 1 1/2 teaspoons salt 3 cups bread flour 2 teaspoons active dry yeast cornmeal
Place all ingredients except cornmeal in bread pan. Select dough setting, and press Start.
When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board.
Shape dough into one 12-inch oblong loaf or 1 large round loaf or two
18-inch thin baguettes or 8 French rolls.
Dust the top(s) with a little flour; rub it in. Place the loaves on a cookie sheet dusted with cornmeal. With a very sharp knife or razor blade, slash the tops of the rolls or baguettes straight down the center about 1/2 inch deep. On the oblong loaf, make 3 diagonal slashes. On the round loaf, slash an X or # on the top. Cover and let rise in a warm oven for 30 to 45 minutes until doubled. (Hint: To warm oven slightly, turn oven on Warm setting for 2 minutes, then turn it off, and place covered dough in oven to rise. Remove pan from oven to preheat.)
Place a pan of hot water on the bottom rack of the oven. (This will create steam, which is necessary to produce an authentic, crips crust.) Preheat oven to 450 degrees. Bake the found or oblong loaves about 20 minutes, the baguettes about 15 minutes, and the rolls 10 to 12 minutes. Remove from oven; cool on a wire rack. This is best served within hours of baking. To preserve the crisp crust; do not store in plastic wrap or bags.
Recipe By : Serving Size : 20 Preparation Time :0:30 Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 cup water 1/4 cup canola oil 1 egg 1 teaspoon salt 2 1/2 cups bread flour 1 cup whole wheat flour 1/4 cup toasted wheat germ 1/4 cup wheat bran 1/4 cup sunflower seeds 1 tablespoon poppy seeds 2 1/2 teaspoons dry yeast
In bread machine pan, place all ingredients in the order suggested by the manufacturer. Select dough setting. Check dough after 5 minutes or mixing; add 1 to 2 tablespoons water or flour if needed. When the cycle is completed, turn the dough onto a lightly floured surface. Punch down; cover and let stand for 10 minutes.
Divide the dough into 20 pieces; shape each into a ball. Place 2 inches apart on a baking sheet coated with nonstick cooking spray. Cover and let rise in a warm place until doubled (about 45 minutes). Bake at 375 degrees for 12 minutes or until golden brown . Cool on wire rack.
Source: ""Light and Tasty" magazine, April/May 2001" Yield: "20 rolls" Start to Finish Time: "3:30" T(Baking time): "0:12"
Most of the recipes out of Bread Machine Magic cookbook are pretty good. I tend to like the recipes that have buttermilk in them. There is a good bread with oatmeal in it that I do a lot. All time favorite is their potato roll recipe. Don't do that one as often as I used to but they are always requested for family functions. There is a cinnabon recipe all over online that used to be a favorite too. We rarely eat that kind of stuff anymore but once in a blue moon we do. GEt that book (half.com proabably has it) and pull that machine out. Yummo! TAria
-this didn't come through earlier so I'll try it again. I had to buy a
2nd copy of BMM book and got the new one laminated and had the coil binding put on it.
Yes, the lid goes on the pot while preheating. When the 30 mins of preheating time has passed, open the oven, carefully remove the very heavy cast iron lid, plop the dough in, upside down, put the lid back on and close the oven. Don't look at it or open the door for 30 minutes. At that point, take off the lid. IF you want it browner on the outside, then close the oven up while leaving the lid off. Then c heck it every 5 minutes and take it out when it's brown to your liking. Put it on a rack to cool. Don't cut it for a bit. If you listen to the loaf when it comes out of the oven, in a few seconds it starts to make little popping and crackling sounds inside. It's fun to listen to the bread, knowing that you're hearing bubbles forming and popping and lovely texture in the making.
As for blackberry jelly or honey -- could I please have both? And believe me, Polly, if I lived close enough I'd bring you a loaf of bread with no swearing needed. :)
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