We use all whole grain flours from Bob's Red Mill. You can find some of it the stores, but we've taken to ordering it from them - it arrives at the front door, no muss, no fuss. By adding "gluten flour", you can use any other combination and still get a nice textured loaf. My wife has also stopped using the bread pans altogether - just forms long rounded loafs and bakes them on a pizza stone. Works great. I think the current version uses spelt and buckwheat flours primarily, with some of the gluten flour. Yes, the Kitchen Aid is great for kneading it - been using it for 30+ years now.
On Sun, Sep 8, 2013 at 10:56 AM, Curt Raymond <curtlud...@yahoo.com> wrote: > Hand kneading is too much like real work. > > King Arthur flour is from Vermont. My wife's aunt and her pals go right to > the factory every November for their holiday orders, apparently its quite a > common thing for ladies in New England. I'm going to ask her to pick me up > some of the special bread flour thats only available at the factory. > > The Hecker's stuff I posted comes from my local IGA and is about the best > I've ever worked with. High gluten bread flour with great flavor. I rarely > use anything else although I do want to try the special as noted above. > > I need to find some real loaf pans, I've got a silicone one which is > acceptable but the sides are too weak and its a 1 1/2 pound pan which is > too big... > > -Curt > > Date: Sun, 8 Sep 2013 10:03:59 -0500 > From: Peter Frederick <psf...@earthlink.net> > To: Mercedes Discussion List <mercedes@okiebenz.com> > Subject: Re: [MBZ] OT - buymbparts is drinking tea and eating pancakes > Message-ID: <7dcdfc3e-a8be-4c51-832f-375aa4bc2...@earthlink.net> > Content-Type: text/plain; charset=US-ASCII; format=flowed; delsp=yes > > We have some standard 1 pound loaf pans that got passed down from my > grandmother (which means they date from the 1920s, I suspect). > Perfect loaf of bread size as one must use homemade bread fairly > quickly else it molds. > > Use real bread flour -- King Arthur is about the best I've found > around here. Most grocery store flour is way too weak for good bread. > > My favorite way of making bread involves mixing most of the flour, the > yeast, shortening, and liquid into a stiff mix and letting it sit for > half an hour or so, then adding enough flour to get the right > consistency for bread, then knead with the KitchenAid until ready. > You can knead by hand if you have the time and strength, but that > KitchenAid is great. > > If you want whole wheat, rye, or something like that, mix the non- > wheat or whole wheat flour into the mix first, they all work better if > they have more time to absorb water before kneading. > > Let it rise a while, form into loaves, toss into the pans, let rise a > bit, then bake. > > Best thing going, homemade bread! > > Peter > _______________________________________ > http://www.okiebenz.com > > To search list archives http://www.okiebenz.com/archive/ > > To Unsubscribe or change delivery options go to: > http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com > -- OK Don "They who can give up essential liberty to obtain a little temporary safety, deserve neither liberty nor safety." - Benjamin Franklin 1775 "in this world nothing can be said to be certain, except death and taxes." - Benjamin Franklin 1789 2013 F150, 18 mpg 2012 Passat TDI DSG, 44 mpg 1957 C182A, 12 mpg - but at 150 mph! _______________________________________ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
