posted
Now, that's not very nice, Loribelle, making me think of the smells of warm, fresh baked bread! I miss baking bread and rolls!
I have not had a slice of bread in almost 9 months now and would love to have some. Yeast free diets are cruel and unusual punishment.
MMMMM, I can taste it now!! I will be dreaming of your homemade bread tonight and am going to melt some butter and homemade strawberry jam on it. Yumm!
-------------------- **Eat Chocolate** Posts: 942 | From USA | Registered: Mar 2005
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Loribelle
Frequent Contributor (1K+ posts)
Member # 6293
posted
ooops, sorry IMA!
Dave started it! Posts: 1149 | From southeast iowa | Registered: Sep 2004
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posted
I do a bunch of bread making. I don't actually eat it cuz of the whole lyme thing, but making it is enough because it always reminds me of whats to come. Anyways you said TRIED so this is my new current fav that everybody loves. This bread made my sis break her diet a couple of times during thanksgiving. http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24292,00.html
just copy and paste that link for the recipie. Just a quick note make sure you yeast is good cuz this dough needs all the little critters it can get to rise because of the egg. I'll post some more as I make them
Posts: 31 | From Los Angeles, Ca | Registered: Oct 2005
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2 cups warm water 2 packets active dry yeast 1 teaspoon sugar
Let yeast proof. stir in this order
1/3 cup sugar 1/3 cup sunflower oil 2 teaspoons salt 3 cups unbleached all-purpose flour 1/2 to 1 cup sunflower seeds. (dryroasted)
Beat well. To make a stiff dough, gradually add 3 to 3 1/2 cups more flour
Knead on floured surface until smooth. Place in greased bowl, turning dough once to grease top. Cover and let rise 45 to 60 minutes. Knead dough down in bowl and divide in half. Shape into oblong loaves and place on a greased baking sheet or in two 9x5 baking pans. Cover and let rise 30 t0 40 minutes. Bake at 375 dereese for 35 to 40 minutes. Cool on wire racks. Makes 2 loaves.
Makes excelent toast,sandwich bread ..
I substitute white flour with whole wheat, and toast the sunflower seeds in the oven myself.
Here, too, is an easy, yummy one:
Irish Brown Bread
12oz (360g) wholemeal flour 4oz (120g) white flour 1 tbsp wheatgerm 1 level tsp bicarbonate of soda 1 tsp salt 1 egg, beaten 1/2 pint (300ml) buttermilk
Preheat oven to 200�C (400�F, Gas mark 6)
Combine the flour, wheatgerm, bicarbonate of soda and salt in a large mixing bowl. Add the egg and buttermilk and mix well with a knife. Turn out on a board, knead and shape into a round about 3 inches thick. Cut a cross on the top. Place on greased baking tin and dust the top of the bread with flour. Bake for 40 minutes or until the base sounds hollow when tapped.
Posts: 8337 | From the other shore | Registered: Jul 2002
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posted
You know what, I should pry my great- grandmother's Irish soda bread recipe oit of my mother, which I think goes back a couple more generations in Ireland...nothing beats it. It's different from all other's I've tasted!! Crusty on the outside and gewy moist on the inside If I get it, I'll write it out here.
I also have this one........ most yummy!
This recipe is really good as written, but I am adding my changes as well in parenthesis)
***********************************************
Rosemary Olive Oil Bread
2 1/2 cups all-purpose flour (can use whole wheat)
3/4 cup sugar (can cut this down some, I use 1/4 cup sugar, then 3/8 cup molasses, and in that case desrease the liquid ..the wine or apple juice by 1/4 cup to balance the liquid/flour ratio)
1/2 cup chopped walnuts (toasted is a nice adition to flavor, also can use pecans or chestnuts, nice contrast to the rosemary flavor..and I ground them finer with a mortar and pestle)
2 teaspoons baking powder
2 teaspoons dried (rubbed) rosemary (I add more, but that is to taste)
1/4 teaspoon salt
Grated zest of 1 lemon (1 tablespoon)
2 eggs, lightly beaten
3/4 cup sweet white wine or apple juice
1/2 cup extra-virgin olive oil
Heat oven to 350� F. Lightly coat loaf pan with vegetable cooking spray (I use super light coat of olive oil).
In a bowl, stir together the flour, sugar, walnuts, baking powder, rosemary, salt, and lemon zest. In another bowl, blend the eggs, wine, and olive oil; stir into the dry ingredients. Transfer the batter into pan and smooth surface. Bake 55 minutes or until a skewer inserted in the center comes out clean.
(for one loaf)
Posts: 8337 | From the other shore | Registered: Jul 2002
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Warning: makes 5 loaves! (you could probably cut this down by dividing all components, but hey the dough freezes and so do the loaves)
"SPONGE METHOD" BREAD
5 TB sugar 4 cups lukewarm water 2 pkgs yeast Dissolve the above together.
To above, add 6 cups flour(unbleached is best), mixing well and let rise until doubled.
Add 2 cups milk, scalded and cooled to lukewarm, 3TB shortening melted, 4tsp salt, 10-12 cups flour or enough flour to make dough manageable. Turn out on floured or oiled counter and knead until smooth and elastic. Form into 5 loaves and let rise(in pans or on baking sheets) Bake 425 deg. for 10 minutes, reduce heat to 375 deg for 20 minutes. Immediately remove from pans to cool.
[ 20. December 2005, 09:32 PM: Message edited by: meg ]
Loribelle
Frequent Contributor (1K+ posts)
Member # 6293
posted
Thanks, Meg I'm not familiar with "sponge bread". What is it like? 1 TBSP yeast sounds way too little for 5 loaves, is that right??
Posts: 1149 | From southeast iowa | Registered: Sep 2004
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posted
ACHHH~!! Loribelle, I apologize. Don't know where I got the one tablespoon thing....please see the amended recipe. Thanks for catching that, you would have been cussing me good.
You can use 2 cakes or two pkgs.....let sponge rise in 75-80 degrees until double/about an hour and one half. The sponge lets the yeast rise well without the other ingredients inhibiting it.
Sponge method makes a finer bread texture....its not like a sponge cake, just good white bread.
[ 22. December 2005, 02:26 AM: Message edited by: meg ]
Loribelle
Frequent Contributor (1K+ posts)
Member # 6293
posted
Foggy, I followed your link and got to Emeril Lagasse's Cloverleaf Dinner Rolls recipe. Is that the one you were directing me to?
Funny because I was going to look up a dinner roll recipe for Christmas Eve, we are having a dinner party, Think I may use that one. looks yummy! Posts: 1149 | From southeast iowa | Registered: Sep 2004
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Loribelle
Frequent Contributor (1K+ posts)
Member # 6293
posted
Hey Thanks Foggy for directing me to that website! I added it to my favorites
posted
Yup that was the one. I am a first generation cook and baker in my family. We have no family recipies and no one in my family cooks, so I am the one to start out. I am a great cook and baker though. I made the cloverleafs this thanksgiving, they were sooooo good....we'll i didn't taste them cuase I'm allergic to yeast and flour, damn food allergies! damn lyme. so how do I know they were good? well everyone did praise them, but they don't cook! The real reason...I had three different members of my family tell me that those rolls made them break their diets but they were sooo worth it. I made 3 dozen and between 9 people they were gone within the hour. actions speak louder than words.
Posts: 31 | From Los Angeles, Ca | Registered: Oct 2005
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posted
oh and btw thanks for posting that sponge bread recipe that looks real good. I love the sponge method of making bread, I try to make all of my breads using the method. all it is, is not adding all the flour up front so you give the yeast a head start in eating up the flour, giving the whole bread a super yummy flavor.
Posts: 31 | From Los Angeles, Ca | Registered: Oct 2005
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Foggy, I followed your link and got to Emeril Lagasse's Cloverleaf Dinner Rolls recipe. Is that the one you were directing me to?
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