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Hmm, I never thought of making your own bread. My aunt has a bread maker but hasn't used it in years. I may try this sometime to see how well it works.
 
Dixie said:
Hmm, I never thought of making your own bread. My aunt has a bread maker but hasn't used it in years. I may try this sometime to see how well it works.
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No bread maker here. I use the old recipes and the oven.
 
I learned that if you split firewood by hand, you will eventually become Conan.

(GAWD my arms are tired!!!)
 
Dixie said:
Does it taste better than store bread? This sounds interesting.
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Very much better than store bought. Here's an easy recipe for beginners.

This is the easiest one-loaf yeast bread you will ever bake. The Super Easy Bread for Beginners recipe produces a soft crust and a moist center using the most basic ingredients that can be found in most kitchens.
Prep Time: 3 hours

Cook Time: 45 minutes

Total Time: 3 hours, 45 minutes

Ingredients:

3/4 cup warm water
1 package active dry yeast
1 tsp salt
1-1/2 tbsp sugar
1 tbsp vegetable shortening
1/2 cup milk
3 cups all-purpose flour, approximately
Preparation:

In large bowl, add the warm water. Slowly stir in dry yeast. Continue to stir until yeast is dissolved.

Add salt, sugar, shortening, and milk to bowl. Stir.

Mix in the first 2 cups of flour.

If needed, begin adding more flour, one tablespoon at a time, until the dough chases the spoon around the bowl.

You do not need to use up all the flour called for in this recipe, or you may need more flour than called for. The amounts vary depending on many factors, including weather, which is why most bread recipes only give an approximate amount of flour needed.

Turn dough out onto floured board and knead, adding small spoonfuls of flour as needed, until the dough is soft and smooth, not sticky to the touch.

Put dough in buttered bowl, turn dough over so that the top of dough is greased. Cover and let rise in warm spot for 1 hour.

Punch down dough. Turn out onto floured board and knead.

Preheat oven at 375 degrees F.

Form dough into loaf and set in buttered bread pan. Cover and let rise for about 30 minutes.

Score dough by cutting three slashes across the top with a sharp knife. Put in oven and bake for about 45 minutes or until golden brown.

Turn out bread and let cool on a rack or clean dishtowel.
 
Dixie said:
Hmm, do you have a basic recipe I can start out with to see if I might like it??
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flour water yeast sugar some salt. Even some orange juice. Leave out for 2 days. use half of it..

The orange juice will prevent the mold from growing. Best sour dough ever.

IF you want to use wild yeast... Dont use yeast. 5 days-7 days out. Must use orange juice :)
 
Thanks, I will try Kristinas and see how it turns out, PFH, I'm a tad leary about the OJ and leaving it out part. Won't the dough absorb the OJ taste?
 
posts from hell said:
flour water yeast sugar some salt. Even some orange juice. Leave out for 2 days. use half of it..

The orange juice will prevent the mold from growing. Best sour dough ever.

IF you want to use wild yeast... Dont use yeast. 5 days-7 days out. Must use orange juice :)
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You're a man of many talents, aren't you :)
 
Dixie said:
Thanks, I will try Kristinas and see how it turns out, PFH, I'm a tad leary about the OJ and leaving it out part. Won't the dough absorb the OJ taste?
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Thats how traditional sour dough is made. The orange juice is used for it's acidity to make the dough inhabitable for mold.

The bread will taste sweeter with the orange juice, but you put in enough to prevent the mold, but not taste orange.

I will need to find my recipe somewhere... Its in a box... i dont know where.
 
Soy-milk works for me. No more upset stomach for me... I prefer eating my high-fiber cereal mixed in with yogurt or soy-milk. I occasionally add other fruit like blueberries and strawberries, for instance....

Two days ago, I learned that I came down with a cold (and a sore throat). I feel a little better. I keep drinking a lot of OJ and water, and it helps...
 
posts from hell said:
Thats how traditional sour dough is made. The orange juice is used for it's acidity to make the dough inhabitable for mold.

The bread will taste sweeter with the orange juice, but you put in enough to prevent the mold, but not taste orange.

I will need to find my recipe somewhere... Its in a box... i dont know where.
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Might have to try your recipe as well when you find it. Hopefully Kristinas will turn out yummy. If it works I may start doing this more often.
 
Dixie said:
Might have to try your recipe as well when you find it. Hopefully Kristinas will turn out yummy. If it works I may start doing this more often.
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I personally think homemade bread is the BEST !! so very yummy. none of that commercial taste from store bread. Mind you, I'm not complaining one bit about store-bought bread because it's what I buy (I'm too lazy to make my own :lol: ) but there's definitely a huge freshness WOW factor in homemade bread. Good luck, let us know how it turns out!
 
Dixie said:
Might have to try your recipe as well when you find it. Hopefully Kristinas will turn out yummy. If it works I may start doing this more often.
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It will seem labor intensive at first; plus the trial and error till you get the hang of it....when I was coming up, my Mom made 10 loaves every single week....took her basically all day what with the waiting around for the dough to rise, however many loaves she could put in the oven at once, etc but as a farmer's wife, she had plenty of other things to do.....my Mom was the best thing since sliced bread....:D Oh, and since it is made from scratch, no preservatives and all, be sure to eat it all before it gets moldy...
 
Tousi said:
It will seem labor intensive at first; plus the trial and error till you get the hang of it....when I was coming up, my Mom made 10 loaves every single week....took her basically all day what with the waiting around for the dough to rise, however many loaves she could put in the oven at once, etc but as a farmer's wife, she had plenty of other things to do.....my Mom was the best thing since sliced bread....:D Oh, and since it is made from scratch, no preservatives and all, be sure to eat it all before it gets moldy...
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In Missouri, I would make 10-12 loaves weekly and freeze them. When it was so hot in the summer and we didn't want to use the oven, I could thaw them out and still have the fresh-baked taste. Yummy!! Now, with us all trying to lose weight, I may only do 2-3 loaves a week or less. I am also planning on dinner rolls and buns and such.
 
KristinaB said:
In Missouri, I would make 10-12 loaves weekly and freeze them. When it was so hot in the summer and we didn't want to use the oven, I could thaw them out and still have the fresh-baked taste. Yummy!! Now, with us all trying to lose weight, I may only do 2-3 loaves a week or less. I am also planning on dinner rolls and buns and such.
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Yes, since Mom made 10 loaves, she froze them; we went thru 2 loaves a day!

Speaking of losing weight, maybe you could switch from baking white bread to the heavier, healthier, faster to bake wheat bread or other heavy grains?????
 
Tousi said:
It will seem labor intensive at first; plus the trial and error till you get the hang of it....when I was coming up, my Mom made 10 loaves every single week....took her basically all day what with the waiting around for the dough to rise, however many loaves she could put in the oven at once, etc but as a farmer's wife, she had plenty of other things to do.....my Mom was the best thing since sliced bread....:D Oh, and since it is made from scratch, no preservatives and all, be sure to eat it all before it gets moldy...
Click to expand...

If it is labor intensive then it is a good thing, because I would rather be doing something than nothing.
 
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