Re: [CnD] What do I need to begin baking bread?

[William Henderson via Cookinginthedark]

No.  No mixer except one little one with two beaters like for cake mix.

On 1/7/17, Jeanne Fike via Cookinginthedark
 wrote:
> Hi, I agree with Deborah on what you need for bread making. Made bread off
> and on over the years.
> I'll add that if you have a mixer with a dough hook, like a KitchenAid, you
> can kndead the bread that way.
> Good luck.
>  Jeeanne
>
> -Original Message-
> From: William Henderson via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, January 07, 2017 3:52 PM
> To: cookinginthedark@acbradio.org
> Cc: William Henderson
> Subject: [CnD] What do I need to begin baking bread?
>
> Hello,
>
> It's kind of cool that I'm asking this, as my cooking skills have
> begun to get better and now I can prepare very simple meals and am
> getting better.
> I love bread and have always wondered how to bake bread.  Even if it's
> just bread I can just use for eating with dinner or sandwiches and
> then getting better.
> I want to know what materials I need to begin.  I know I need some
> kind of bread machine but don't have one.  What do you recommend?
> And, does anyone have recipes to get me started?  I hope it will be easy.
> Will
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Re: [CnD] Homemade Bread

[Brenda Mueller via Cookinginthedark]

With all due respect this recipe is a bit too reliant on pictures for this 
forum; after all many of the cooks here are blind, so this post may need some 
work.  I am blind, bake bread, and can safely ignore your reference to 
pictures, but what about the beginner who began this discussion? One other 
thing; when I was studying in Mexico, the Mexicans I lived with called that 
American store-bought bread Cardboard.  Ah, but that cardboard fits into a 
toaster so nicely.  

Brenda Mueller 


Sent from my iPhone

> On Jan 7, 2017, at 8:09 PM, Helen Whitehead via Cookinginthedark 
>  wrote:
> 
> 
> Homemade Bread
> 
> Over the last year, I've gradually moved more and more towards making my 
> own food at home. There are several reasons for this: it tastes better, it 
> reduces
> preservative intake, it's more nutritious, and it's often substantially 
> cheaper than what you find in the store. It does take time, but once you get
> 
> used
> to it, most food preparation doesn't take much more time than going to the 
> store, buying it, taking it home, popping it out of the package, and 
> following
> the directions.
> 
> Breadmaking is a prime example of this phenomenon. Homemade bread is 
> substantially tastier than store-purchased bread, isn't laden with 
> preservatives,
> is very inexpensive to make, and doesn't take all that much time, either.
> 
> The Problems With Industrial Bread
> 
> Most people in the United States today view the bread purchased at the 
> supermarket as what bread should be. The actual truth is that the bread you 
> buy
> in the supermarket has the texture and substance that it has for one reason 
> and one reason alone: so that it can be made on an industrial scale and not
> grow "old" on the shelf at your supermarket.
> 
> There are two big explanations for this. The industrial scale process is 
> designed to maximize profit while still producing an edible loaf of bread on
> 
> the
> table. This is done by using an excessive amount of yeast in order to create
> 
> lots of air bubbles in the bread, hence the "light" texture of 
> store-purchased
> bread. It also allows for the use of lower-quality grains because of this 
> yeast abundance, thus the bread is far from nutrient-rich. In the United 
> States,
> 
> 
> Homemade Bread
> 
> Over the last year, I've gradually moved more and more towards making my 
> own food at home. There are several reasons for this: it tastes better, it 
> reduces
> preservative intake, it's more nutritious, and it's often substantially 
> cheaper than what you find in the store. It does take time, but once you get
> 
> used
> to it, most food preparation doesn't take much more time than going to the 
> store, buying it, taking it home, popping it out of the package, and 
> following
> the directions.
> 
> Breadmaking is a prime example of this phenomenon. Homemade bread is 
> substantially tastier than store-purchased bread, isn't laden with 
> preservatives,
> is very inexpensive to make, and doesn't take all that much time, either.
> 
> The Problems With Industrial Bread
> 
> Most people in the United States today view the bread purchased at the 
> supermarket as what bread should be. The actual truth is that the bread you 
> buy
> in the supermarket has the texture and substance that it has for one reason 
> and one reason alone: so that it can be made on an industrial scale and not
> grow "old" on the shelf at your supermarket.
> 
> There are two big explanations for this. The industrial scale process is 
> designed to maximize profit while still producing an edible loaf of bread on
> 
> the
> table. This is done by using an excessive amount of yeast in order to create
> 
> lots of air bubbles in the bread, hence the "light" texture of 
> store-purchased
> bread. It also allows for the use of lower-quality grains because of this 
> yeast abundance, thus the bread is far from nutrient-rich. In the United 
> States,
> most recipes are trade secrets, but in the United Kingdom, the standard 
> recipe, known as the
> Chorleywood Bread Process,
> is widely known. The goal of this process is to make a loaf of bread as 
> cheaply as possible, foregoing flavor, nutrition, and texture along the way.
> 
> The other bothersome part of industrial breadmaking is the appearance of a 
> healthy dose of preservatives. These preservatives are there solely to 
> extend
> the shelf life of the bread, again reducing costs for the manufacturer. 
> Every time you eat a piece of store-purchased bread, you're getting a 
> healthy dose
> of preservatives with each bite.
> 
> Take a look at the ingredient list from a loaf of Home Pride butter top 
> honey wheat bread, a fairly standard store-purchased loaf in my area. I 
> bolded
> some of the ingredients.
> 
> block quote
> Enriched wheat flour (flour, barley malt, ferrous sulfate (iron), "B" 
> vitamins (niacin, thaimine mononitrate (B1), riboflavin (B2), folic acid)), 
> water,
> sweetener 

[CnD] Simple Bread Recipe

[Helen Whitehead via Cookinginthedark]

Simple Bread Recipe
Ingredients
list of 4 items
. 2 cups warm water, not hot or you will kill your yeasty friends
. 2 teaspoons yeast-a packet contains 2.25 teaspoons-close enough.
. 2 teaspoons salt
. 5-ish cups flour, all-purpose is fine unless you wish to alter it for 
health reasons
list end

Instructions
list of 12 items
1. Mix the yeast into the water.
2. Combine the salt with two or three cups of flour.
3. Add the flour/salt duo to the water, stirring.or enlisting younger arms 
to stir for you.
4. Add more flour and continue to stir until the dough holds together and is

not wet.
5. Dump the dough onto a clean, floured surface and knead. (If you don't 
know how to knead bread dough, just fake it. This is very forgiving bread.) 
Add
more flour as needed, but don't overdo it. A little sticky is fine-too dry 
is not so fine.
6. Knead until it is as smooth as a baby's bottom. If you have no baby's 
bottom at hand to compare it to, give it the stretch test. Hold the dough up

to
the light and stretch a portion of it. If you can see light through it 
before it breaks, congrats! You're finished. If not, give it a little more 
tender
lovin' care. We knead this dough about ten minutes. (Sometimes we cheat and 
knead less. We've yet to be ostracized for our occasional laissez-faire 
kneading
attitude.)
7. Shape the bread into two or three Italian-shaped loaves or several 
mini-loaves. Do this by pressing the dough flat and folding it into thirds, 
or by
rolling it up. Put the ugly seamed side down and tuck under the ends. Place 
the loaves on a lightly greased pan. Optionally, shape two shorter loaves 
and
place them in greased loaf pans for "bread-shaped bread." Grease the top (I 
like butter), and cover with plastic wrap or a flour sack towel. Set in a 
warm
place to rise-the oven is too warm for rising and will kill your yeast, but 
the top of the refrigerator is just fine.
8. Let those babies rise until about doubled in size, or until you get tired

of waiting, whichever comes first. We wait anywhere from 30 minutes on a 
hungry,
summer's day to an hour and a half on an oops-did-we-forget-about-the-bread 
day. Normally, 45 minutes should do it.
9. Preheat the oven to 450 degrees Fahrenheit. (My girls bake at 450 
degrees, and I bake at 425 because I like the little time cushion for when 
(not if)
I get distracted and wander somewhere that I can't hear the oven timer. I 
won't tell you whose bread my husband likes better.) Preheat for 20 minutes 
if
you have
baking stones
in your oven.
10. Slash the top of the loaves several times diagonally for that authentic,

fresh-from-a-French-bakery look. Put the dough in the oven. (If you want to
use baking stones, slide the loaves off the pans and onto the stones.) 
Spritz the interior of the oven with water. (This is optional, but gives the

out-of-the-pan
loaf a more tender crust. Some people have had trouble with stones and a few

oven doors cracking from spritzing a very hot oven with cold water, so you
may opt for a heavy duty pan with a couple cups of water set on another rack

in the oven. Or skip it. Honestly, I skip it. We're going for simple here.
Some of my girls spritz the loaf and the sides of the oven.) Set the timer 
for roughly 12 to 15 minutes, although it may take up to 20 minutes or more,
depending on the size of your loaves and whether or not they are in pans.
11. Because all ovens, pans, doughs, and bakers are different, use this 
reliable test to see if your bread is done. Traditionally, cooks tap the 
bread;
if it sounds hollow, it's done. It always sounds hollow to me when I'm 
hungry and smelling fresh bread. Therefore, I take an
instant read thermometer
and insert it into the ugliest part of the bread where nobody will notice a 
hole. If the temp reads 190 to 210, it's done.
12. Remove, cool briefly, slice, eat. Personally, I believe bread is a means

of transporting butter to the mouth, so I say load on the butter!
list end

Wasn't that simple? And it didn't take all day.

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Re: [CnD] No Knead Bread Recipe

[Penny Reeder via Cookinginthedark]

Helen, this is such a wonderful bread recipe! It's absolutely
delicious, really the best bread I ever made! The only drawback is
that you have to know you are going to want the bread to be ready in
about 18 hours! The artisanal bread recipe I shared makes bread that's
nearly as good, and the benefit is that one can keep the extra dough
in the fridge for the next bread craving that comes along!

Happy baking!
Penny

On 1/7/17, Helen Whitehead  via Cookinginthedark
 wrote:
> No Knead Bread Recipe
> Servings: One 1-pound loafPrep Time: Cook Time:
> no-knead-bread-revisited
>
> No Knead Bread Recipe is adapted from Mark Bittman of NY Times who got it
> from Sullivan Street Bakery. When the recipe first came out, it was the
> blogging
> community who took the bread to new heights, especially Rose Levy
> Beranbaum,
>
> author of The Bread Bible. I followed Rose's experiments through the weeks
> and learned from her recipe adjustments and the why's of how this bread
> works.
>
> Ingredients:
> 3 cups bread flour (I like Harvest King bread flour)
> 1/4 teaspoon instant yeast
> 1 teaspoon fine table salt (or 3/4 tablespoon of kosher salt)
> 1 1/2 cups warm waterCovered pot (five-quart or larger cast iron, Pyrex,
> ceramic, enamel...something that can go into a 450F oven.)
>
> Directions:
>
> 1. Mix dough: The night before, combine all ingredients in a big bowl with
> a
>
> wooden spoon until the dough just comes together. It will be a shaggy,
> doughy
> mess. Cover with plastic wrap and let sit 12-20 hours on countertop.
>
> 2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a
> wet
>
> spatula, dump the dough on a floured surface. Fold ends of dough over a few
> times with the spatula and nudge it into a ball shape. You can use your
> hands if you like, just keep your hands wet so that the dough does not
> stick. Place
> a large sheet of parchment paper on counter. Plop your dough onto parchment
>
> paper. Lift parchment paper up with dough and place into a large bowl.
> Cover
> bowl with a towel. Let it nap for 2 hours. When you've got about a half
> hour
>
> left, slip your covered pot into the oven and preheat to 450F.
>
> 3. Bake: Your dough should have doubled in size. Remove pot from oven. Grab
>
> the ends of the parchment paper and lift entire wobbly dough blob out of
> bowl
> into pot. Doesn't matter which way it lands. Shake to even dough out.
> Cover.
>
> Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is
> beautifully golden and middle of loaf is 210F. Remove and let cool on wired
>
> rack. If not eating right away, you can re-crisp crust in 350F oven for 10
> minutes. Best way to eat it? Smear a warm slice with some good butter
>   
>
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[CnD] Homemade Bread

[Helen Whitehead via Cookinginthedark]

Homemade Bread

Over the last year, I've gradually moved more and more towards making my 
own food at home. There are several reasons for this: it tastes better, it 
reduces
preservative intake, it's more nutritious, and it's often substantially 
cheaper than what you find in the store. It does take time, but once you get

used
to it, most food preparation doesn't take much more time than going to the 
store, buying it, taking it home, popping it out of the package, and 
following
the directions.

Breadmaking is a prime example of this phenomenon. Homemade bread is 
substantially tastier than store-purchased bread, isn't laden with 
preservatives,
is very inexpensive to make, and doesn't take all that much time, either.

The Problems With Industrial Bread

Most people in the United States today view the bread purchased at the 
supermarket as what bread should be. The actual truth is that the bread you 
buy
in the supermarket has the texture and substance that it has for one reason 
and one reason alone: so that it can be made on an industrial scale and not
grow "old" on the shelf at your supermarket.

There are two big explanations for this. The industrial scale process is 
designed to maximize profit while still producing an edible loaf of bread on

the
table. This is done by using an excessive amount of yeast in order to create

lots of air bubbles in the bread, hence the "light" texture of 
store-purchased
bread. It also allows for the use of lower-quality grains because of this 
yeast abundance, thus the bread is far from nutrient-rich. In the United 
States,
most recipes are trade secrets, but in the United Kingdom, the standard 
recipe, known as the
Chorleywood Bread Process,
is widely known. The goal of this process is to make a loaf of bread as 
cheaply as possible, foregoing flavor, nutrition, and texture along the way.

The other bothersome part of industrial breadmaking is the appearance of a 
healthy dose of preservatives. These preservatives are there solely to 
extend
the shelf life of the bread, again reducing costs for the manufacturer. 
Every time you eat a piece of store-purchased bread, you're getting a 
healthy dose
of preservatives with each bite.

Take a look at the ingredient list from a loaf of Home Pride butter top 
honey wheat bread, a fairly standard store-purchased loaf in my area. I 
bolded
some of the ingredients.

block quote
Enriched wheat flour (flour, barley malt, ferrous sulfate (iron), "B" 
vitamins (niacin, thaimine mononitrate (B1), riboflavin (B2), folic acid)), 
water,
sweetener (high fructose corn syrup or sugar), yeast, wheat bran, whole 
wheat flour, wheat gluten, molasses. Contains 2% or less of: soybean oil, 
salt,
sweet dairy whey, butter (cream, salt, enzymes), maltodextrin, honey, corn 
syrup, calcium sulfate, soy flur, dough conditioners (may contain: dicalcium
phosphate, calcium dioxide, sodium stearoyl lactylate, ethoxylated mono and 
diglycerides, mono and diglycerides, and/or datem), yeast nutrients (may 
contain:
ammonium sulfate, ammonium chloride, calcium carbonate, monocalcium 
phosphate, and/or ammonium phosphate), cornstarch, wheat starch, vinegar, 
natural flavor,
beta carotene (color), enzymes, calcium propionate (to retain freshness), 
soy lecithin.
block quote end

That's what a slice of store-purchased bread contains.

How to Make Your Own Tasty Homemade Bread, Easily and Cheaply

What I've found is that many people are simply intimidated by the seemingly 
complex and work-intensive process of making bread. It seems difficult and
loaded with steps and significant work.

In fact, bread is quite easy to make at home, and you only need a few staple

ingredients to make a simple loaf. Here's exactly how to make a delicious
loaf at home from scratch.

Breadmaking #1: Ingredients

What you see on the table there is every ingredient and piece of equipment 
that you need to make a loaf of bread (except the oven). Nothing complicated
at all, just basic ingredients that you can often get very inexpensively at 
your local grocery store. In fact, the ingredients on that table (except for
the yeast) is enough to make several loaves of bread.

Here's the equipment you need.
One large mixing bowl
A second one is useful, but optional - you can get by with one if you're 
willing to wash it in the middle of the process.
One spoon
You need a spoon to stir the dough.
One measuring cup
A 1/4 or 1/2 cup measuring cup will do the job.
One measuring spoon
A one-teaspoon measurer will be just perfect.
One bread pan
Obviously, to bake the bread in.
One hand towel
This is just to cover the bread dough as it rises so it doesn't get drafts 
or dust or anything on it.

That's all you need, and it's all stuff that's pretty common in most 
kitchens.

Now, for the food ingredients.
1/4 cup milk
5 teaspoons sugar (or 1 1/2 tablespoons)
1 teaspoons salt
5 teaspoons butter (or 1 1/2 tablespoons)
1 package active dry yeast (you can get yeast near the flour at your local 
grocery 

[CnD] Basic White Bread

[Helen Whitehead via Cookinginthedark]

Basic White Bread
Prep Time:
20 minutes plus 2 hours, 10 minutes rising time
Baking Time:
30 minutes
Makes:2 loaves
Freezing:excellent

While it's easy to make, there's nothing basic about the taste of this
delicious white bread recipe.

Ingredients

1 tsp
(
5 mL
)
granulated sugar
1/2 cup
(
125 mL
)
water, warm
1 envelope
(
8 g
)
active dry yeast (2 1/4 tsp/11 mL)
1 cup
(
250 mL
)
milk, warm
2 tbsp
(
30 mL
)
butter
2 tbsp
(
30 mL
)
granulated sugar
1 1/2 tsp
(
7 mL
)
salt
1/2 cup
(
125 mL
)
water, warm
5 1/2 cups
(
1375 mL
)

Robin Hood® Best For Bread Homestyle White Flour

Directions
complementary information
Tools
list of 11 items
. measuring spoons
. liquid measuring cup
. dry measuring cup
. 2 large mixing bowls
. wooden spoon or hand held or electric stand mixer
. board
. parchment paper
. tea towel
. two 8 1/2" x 4 1/2" x 2 3/4" (1.5 L) loaf pans
. pastry brush
. wire cooling rack
list end
complementary information end
list of 11 items
Dissolve 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water in large
mixing bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
Combine milk, butter, 2 tablespoons (30 mL) sugar, salt and 1/2 cup (125 mL)

warm water. Add milk mixture and 2 cups (500 mL) flour to dissolved yeast
mixture. Beat with wooden spoon or electric mixer until smooth and elastic.
Stir in 2 1/2 cups (625 mL) of remaining flour gradually. If necessary, add
more flour to make a soft dough which leaves sides of bowl. Turn out on
floured
board. Round up into a ball.
Knead dough, adding more flour as necessary, until dough is smooth, elastic
and no longer sticky (about 10 minutes).
Place in lightly greased bowl. Turn dough to greased top. Cover with
parchment paper and tea towel.
Let rise in warm place (75°-85°F/24°-29°C) until doubled (45 to 60 minutes).
Punch Down. Turn out onto lightly floured board and divide into 2 equal
portions. Cover and let rest for 10 minutes.
Shape each portion into a loaf. Place seam side down in 2 greased 8 1/2" x 4

1/2" x 2 3/4" (1.5 L) loaf pans. Cover with tea towel.
Let Rise in warm place until dough rises 1 1/2" (3 cm) above top of pan in
centre and corners are filled (45 to 60 minutes).
Preheat oven to 400°F (200°C).
Bake on lower oven rack of preheated oven for 25 to 30 minutes. Remove from
pans immediately. Brush top crust with butter if a soft crust is desired.
Cool
on wire racks.

Tips
. This recipe makes 2 loaves. For 4 loaves, simply double all of your
ingredients.

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[CnD] No Knead Bread Recipe

[Helen Whitehead via Cookinginthedark]

No Knead Bread Recipe
Servings: One 1-pound loafPrep Time: Cook Time:
no-knead-bread-revisited

No Knead Bread Recipe is adapted from Mark Bittman of NY Times who got it 
from Sullivan Street Bakery. When the recipe first came out, it was the 
blogging
community who took the bread to new heights, especially Rose Levy Beranbaum,

author of The Bread Bible. I followed Rose's experiments through the weeks
and learned from her recipe adjustments and the why's of how this bread 
works.

Ingredients:
3 cups bread flour (I like Harvest King bread flour)
1/4 teaspoon instant yeast
1 teaspoon fine table salt (or 3/4 tablespoon of kosher salt)
1 1/2 cups warm waterCovered pot (five-quart or larger cast iron, Pyrex, 
ceramic, enamel...something that can go into a 450F oven.)

Directions:

1. Mix dough: The night before, combine all ingredients in a big bowl with a

wooden spoon until the dough just comes together. It will be a shaggy, 
doughy
mess. Cover with plastic wrap and let sit 12-20 hours on countertop.

2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet

spatula, dump the dough on a floured surface. Fold ends of dough over a few
times with the spatula and nudge it into a ball shape. You can use your 
hands if you like, just keep your hands wet so that the dough does not 
stick. Place
a large sheet of parchment paper on counter. Plop your dough onto parchment 
paper. Lift parchment paper up with dough and place into a large bowl. Cover
bowl with a towel. Let it nap for 2 hours. When you've got about a half hour

left, slip your covered pot into the oven and preheat to 450F.

3. Bake: Your dough should have doubled in size. Remove pot from oven. Grab 
the ends of the parchment paper and lift entire wobbly dough blob out of 
bowl
into pot. Doesn't matter which way it lands. Shake to even dough out. Cover.

Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is
beautifully golden and middle of loaf is 210F. Remove and let cool on wired 
rack. If not eating right away, you can re-crisp crust in 350F oven for 10
minutes. Best way to eat it? Smear a warm slice with some good butter 
 

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Re: [CnD] What do I need to begin baking bread?

[Jeanne Fike via Cookinginthedark]

Hi, I agree with Deborah on what you need for bread making. Made bread off and 
on over the years.
I'll add that if you have a mixer with a dough hook, like a KitchenAid, you can 
kndead the bread that way.
Good luck.
 Jeeanne

-Original Message-
From: William Henderson via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, January 07, 2017 3:52 PM
To: cookinginthedark@acbradio.org
Cc: William Henderson
Subject: [CnD] What do I need to begin baking bread?

Hello,

It's kind of cool that I'm asking this, as my cooking skills have
begun to get better and now I can prepare very simple meals and am
getting better.
I love bread and have always wondered how to bake bread.  Even if it's
just bread I can just use for eating with dinner or sandwiches and
then getting better.
I want to know what materials I need to begin.  I know I need some
kind of bread machine but don't have one.  What do you recommend?
And, does anyone have recipes to get me started?  I hope it will be easy.
Will
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Re: [CnD] What do I need to begin baking bread?

[William Henderson via Cookinginthedark]

White bread, huh?  Yeah.  Sounds great!

On 1/7/17, Penny Reeder via Cookinginthedark
 wrote:
> Hi Will, You can certainly purchase a bread machine, but you don't
> need one! I'm going to share an easy recipe for crusty French-style
> bread. The dough makes enough for at least 3 loaves, and you don't
> have to use it all at once. You can store it, covered in the
> refrigerator, for up to 2 weeks, and take it out to bake another loaf
> as needed. I love this bread and made it quite a lot at the beginning
> of 2016, then I got out of the habbit. I think you are inspiring me to
> begin making bread again! Hardly anything in the world is more
> delicious than homemade bread with sweet Irish butter!
>
> Simple Crusty Bread, from "Artisan Bread for 5 Minutes a Da
> "
>
> Here's the recipe for Simple Crusty Bread that ran in The New York
> Times: "In a large bowl or
> plastic container, mix 1 1/2 tablespoons yeast and 1 1/2 tablespoons
> kosher salt into 3 cups
> lukewarm water (about 100 degrees). Stir in 6 1/2 cups flour, mixing
> until there are no dry
> patches. Dough will be quite loose. Cover, but not with an airtight
> lid. Let dough rise at room
> temperature 2 hours (or up to 5 hours).
>
> "Bake at this point or refrigerate, covered, for as long as two weeks.
> When ready to bake,
> sprinkle a little flour on dough and cut off a grapefruit-size piece
> with serrated knife. Turn
> dough in hands to lightly stretch surface, creating a rounded top and
> a lumpy bottom. Put dough on
> pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with
> remaining dough or
> refrigerate it.
>
> "Place broiler pan on bottom of oven. Place baking stone on middle
> rack and turn oven to 450
> degrees; heat stone at that temperature for 20 minutes. Dust dough
> with flour, slash top with
> serrated or very sharp knife three times. Slide onto stone. Pour 1 cup
> hot water into broiler pan
> and shut oven quickly to trap steam. Bake until well-browned, about 30
> minutes. Cool completely.
> Yields 4 loaves."
>
>
>
> I usually get only 3 loaves from this amount of dough -- I guess my
> family likes a larger loaf. Like any French bread, this loaf does not
> keep very well -- but we have no trouble eating most of a loaf at one
> meal and making French toast out of any that's left over.
>
> Enjoy!
> Penny
>
>
> On 1/7/17, Deborah Barnes via Cookinginthedark
>  wrote:
>> There was this really wonderful lady who used to make white bread for me
>> when I was little.  I don't know what her recipe was but it was the best
>> bread I ever had--she didn't have a machine, and I've never tasted any
>> bread
>> (machine or otherwise) that tasted as good as hers.  >
>> Deb B.
>>
>> -Original Message-
>> From: Kathy Brandt via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Saturday, January 07, 2017 5:29 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Kathy Brandt
>> Subject: Re: [CnD] What do I need to begin baking bread?
>>
>> You don't have to have a bread machine. I don't have one. I started out
>> making white bread.
>>
>>> On Jan 7, 2017, at 4:51 PM, William Henderson via Cookinginthedark
>>>  wrote:
>>>
>>> Hello,
>>>
>>> It's kind of cool that I'm asking this, as my cooking skills have
>>> begun to get better and now I can prepare very simple meals and am
>>> getting better.
>>> I love bread and have always wondered how to bake bread.  Even if it's
>>> just bread I can just use for eating with dinner or sandwiches and
>>> then getting better.
>>> I want to know what materials I need to begin.  I know I need some
>>> kind of bread machine but don't have one.  What do you recommend?
>>> And, does anyone have recipes to get me started?  I hope it will be
>>> easy.
>>> Will
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>>
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Re: [CnD] What do I need to begin baking bread?

[Penny Reeder via Cookinginthedark]

Hi Will, You can certainly purchase a bread machine, but you don't
need one! I'm going to share an easy recipe for crusty French-style
bread. The dough makes enough for at least 3 loaves, and you don't
have to use it all at once. You can store it, covered in the
refrigerator, for up to 2 weeks, and take it out to bake another loaf
as needed. I love this bread and made it quite a lot at the beginning
of 2016, then I got out of the habbit. I think you are inspiring me to
begin making bread again! Hardly anything in the world is more
delicious than homemade bread with sweet Irish butter!

Simple Crusty Bread, from "Artisan Bread for 5 Minutes a Da
"

Here's the recipe for Simple Crusty Bread that ran in The New York
Times: "In a large bowl or
plastic container, mix 1 1/2 tablespoons yeast and 1 1/2 tablespoons
kosher salt into 3 cups
lukewarm water (about 100 degrees). Stir in 6 1/2 cups flour, mixing
until there are no dry
patches. Dough will be quite loose. Cover, but not with an airtight
lid. Let dough rise at room
temperature 2 hours (or up to 5 hours).

"Bake at this point or refrigerate, covered, for as long as two weeks.
When ready to bake,
sprinkle a little flour on dough and cut off a grapefruit-size piece
with serrated knife. Turn
dough in hands to lightly stretch surface, creating a rounded top and
a lumpy bottom. Put dough on
pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with
remaining dough or
refrigerate it.

"Place broiler pan on bottom of oven. Place baking stone on middle
rack and turn oven to 450
degrees; heat stone at that temperature for 20 minutes. Dust dough
with flour, slash top with
serrated or very sharp knife three times. Slide onto stone. Pour 1 cup
hot water into broiler pan
and shut oven quickly to trap steam. Bake until well-browned, about 30
minutes. Cool completely.
Yields 4 loaves."



I usually get only 3 loaves from this amount of dough -- I guess my
family likes a larger loaf. Like any French bread, this loaf does not
keep very well -- but we have no trouble eating most of a loaf at one
meal and making French toast out of any that's left over.

Enjoy!
Penny


On 1/7/17, Deborah Barnes via Cookinginthedark
 wrote:
> There was this really wonderful lady who used to make white bread for me
> when I was little.  I don't know what her recipe was but it was the best
> bread I ever had--she didn't have a machine, and I've never tasted any bread
> (machine or otherwise) that tasted as good as hers.  
> Deb B.
>
> -Original Message-
> From: Kathy Brandt via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, January 07, 2017 5:29 PM
> To: cookinginthedark@acbradio.org
> Cc: Kathy Brandt
> Subject: Re: [CnD] What do I need to begin baking bread?
>
> You don't have to have a bread machine. I don't have one. I started out
> making white bread.
>
>> On Jan 7, 2017, at 4:51 PM, William Henderson via Cookinginthedark
>>  wrote:
>>
>> Hello,
>>
>> It's kind of cool that I'm asking this, as my cooking skills have
>> begun to get better and now I can prepare very simple meals and am
>> getting better.
>> I love bread and have always wondered how to bake bread.  Even if it's
>> just bread I can just use for eating with dinner or sandwiches and
>> then getting better.
>> I want to know what materials I need to begin.  I know I need some
>> kind of bread machine but don't have one.  What do you recommend?
>> And, does anyone have recipes to get me started?  I hope it will be easy.
>> Will
>> ___
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>> http://acbradio.org/mailman/listinfo/cookinginthedark
>
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Re: [CnD] What do I need to begin baking bread?

[Deborah Barnes via Cookinginthedark]

There was this really wonderful lady who used to make white bread for me when I 
was little.  I don't know what her recipe was but it was the best bread I ever 
had--she didn't have a machine, and I've never tasted any bread (machine or 
otherwise) that tasted as good as hers.   On Jan 7, 2017, at 4:51 PM, William Henderson via Cookinginthedark 
>  wrote:
> 
> Hello,
> 
> It's kind of cool that I'm asking this, as my cooking skills have 
> begun to get better and now I can prepare very simple meals and am 
> getting better.
> I love bread and have always wondered how to bake bread.  Even if it's 
> just bread I can just use for eating with dinner or sandwiches and 
> then getting better.
> I want to know what materials I need to begin.  I know I need some 
> kind of bread machine but don't have one.  What do you recommend?
> And, does anyone have recipes to get me started?  I hope it will be easy.
> Will
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Re: [CnD] What do I need to begin baking bread?

[Kathy Brandt via Cookinginthedark]

You don't have to have a bread machine. I don't have one. I started out making 
white bread.

> On Jan 7, 2017, at 4:51 PM, William Henderson via Cookinginthedark 
>  wrote:
> 
> Hello,
> 
> It's kind of cool that I'm asking this, as my cooking skills have
> begun to get better and now I can prepare very simple meals and am
> getting better.
> I love bread and have always wondered how to bake bread.  Even if it's
> just bread I can just use for eating with dinner or sandwiches and
> then getting better.
> I want to know what materials I need to begin.  I know I need some
> kind of bread machine but don't have one.  What do you recommend?
> And, does anyone have recipes to get me started?  I hope it will be easy.
> Will
> ___
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[CnD] Cathead Biscuits

[Sugar via Cookinginthedark]

Cathead Biscuits

4 cups self-rising flour
1/2 cup (8 Tbs) solid shortening
1 1/3 to 1 1/2 cups milk

Preheat oven to 475*degrees.
Measure, then sift the flour.
Then rub the shortening into it well.
Add milk, stirring until the dough rolls into one big ball.
Place the dough on a floured surface, knead gently approximately 10 times,
then pinch off a portion (about the size of your 1 cup measuring cup) 
for each biscuit.
Place in a greased pan, press slightly, and bake for 10-12 minutes until 
golden brown.
If your stove's temperature is a bit hot you may want to flip the 
biscuits over during
the last 4 minutes so they don't brown on the bottom too early.

Since this recipe makes a couple dozen you may want to trim it down 
sometimes-
here is the 1/2 size recipe:

2 cups SR flour - 2/3 to 3/4 cups milk - 4 Tbs shortening

These biscuits freeze well and can be thawed, then warmed by slicing in 
half,
then placing halves open side down in a buttered skillet on top of the 
stove,
(or opened side up and buttered- for a few minutes in the oven).

They are called Cathead because they come out BIG, like the size of a 
Cat's Head.

"May you by your good life show your works
in the gentleness of wisdom. James 3:13"
-Sugar




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[CnD] Basic Bisquit Recipe

[Sugar via Cookinginthedark]

Basic Bisquit Recipe

1/4 c shortening
2 cs self-rising flour
3/4 c (approx.) milk

Preheat oven 450 deg.
In large bowl, cut shortening into flour til mix resembles coarse
crumbs.
With fork, stir in enough milk to form soft dough or til dough
pulls away from bowl.
Turn dough onto floured surface.
With floured hands knead til smooth, 10-12 times.
Roll dough to 1/2 in thickness.
Cut with floured 2-in round cutter.
Place biscuits, lightly touching, on ungreased baking sheet.
Bake 10-12 mins.

Makes 12 to 14 biscuits.

"May you by your good life show your works
in the gentleness of wisdom. James 3:13"
-Sugar




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[CnD] Quick Bread Mix Recipie

[Sugar via Cookinginthedark]

Quick Bread Mix Recipie

 Quick Bread Mix Recipe - Allrecipes.com
Quick Bread Mix 
By: Helen Hanson  
"Bulk mix suitable for quick breads and/or muffins. These are great baked in
mini pans for an assortment on trays for gifts. I also bake a lot for fall
bake sales. Three cups of mix makes one large or two medium loaves. Add 1
cup pureed cooked vegetable or fruit such as pumpkin, winter squash,
carrots, apricots, applesauce, mashed banana along with whatever nuts,
fruits or flavorings you desire."

Prep Time:20 Min
Cook Time:45 Min
Ready In:1 Hr 5 Min
Original Recipies makes 6 loaves

Ingredients
.   12 cups all-purpose flour 
.   6 cups white sugar 
.   12 teaspoons baking powder 
.   6 teaspoons baking soda 
.   6 teaspoons salt 
.   1/2 cup vegetable oil 
.   2 eggs 
.   
Directions
1.  Mix thoroughly flour, sugar, baking powder, soda, and salt. (Can be
stored on the shelf for months.) 
2.  Mix 3 cups baking mix, oil, eggs, and 1 cup vegetables or fruits.
Add flavorings, nuts, raisins, dates, etc., if desired. Pour into one
8-1/2x4-1/2 inch or two 7-1/4x3-1/2 inch greased loaf pans. 
3.  Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes. 
4.  Nutritional Information  
5.  Amount Per Serving  Calories: 187 | Total Fat: 2.2g | Cholesterol:
7mg Powered by ESHA Nutrient Database


"May you by your good life show your works
in the gentleness of wisdom. James 3:13"
-Sugar




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[CnD] Easy Beginners Bread Recipe

[Sugar via Cookinginthedark]

Easy Beginners Bread Recipe

Super Easy Bread for Beginners

Elizabeth Yetter

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:

list of 7 items
. 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
list end

Preparation:

list of 12 items
1. In large bowl, add the warm water. Slowly stir in dry yeast. Continue to
stir until yeast is dissolved.

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

3. Mix in the first 2 cups of flour.

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

5. 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.

6. 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.

7. 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.

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

9. Preheat oven at 375 degrees F. 

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

11. 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.

12. Turn out bread and let cool on a rack or clean dishtowel.
list end.

"May you by your good life show your works
in the gentleness of wisdom. James 3:13"
-Sugar




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Re: [CnD] What do I need to begin baking bread?

[Deborah Barnes via Cookinginthedark]

Hi Will,

You don't have to have a bread machine to make bread, but many people make 
bread using a machine.  If you don't have a machine, then you just have to do 
all the mixing and kneading by hand.  Some people find it peaceful to knead 
bread and do it all by hand.

If you want yeast bread, then you will need yeast, water, sugar, flour, 
whatever the recipe calls for.  You can also make several breads without 
yeast--like biscuits, cornbread, etc.

I used to have a bunch of bread recipes but I think I got rid of them as we 
don't make anything like that now.  But there are lots of recipes on the 
Internet, and probably in the Betty Crocker cookbooks.  Also, I'll look around 
and see if I still have some.

I remember the first bread I ever made.  It was my aunt's recipe; she called 
the biscuits "cat's heads".  They sure were ugly, but all I had to do was mix 
and drop on a cookie sheet.  Then I made bread by just pouring the batter into 
a pan and cooking it in a "cake".  Kneading and nicer-looking breads came 
later.  

[CnD] What do I need to begin baking bread?

[William Henderson via Cookinginthedark]

Hello,

It's kind of cool that I'm asking this, as my cooking skills have
begun to get better and now I can prepare very simple meals and am
getting better.
I love bread and have always wondered how to bake bread.  Even if it's
just bread I can just use for eating with dinner or sandwiches and
then getting better.
I want to know what materials I need to begin.  I know I need some
kind of bread machine but don't have one.  What do you recommend?
And, does anyone have recipes to get me started?  I hope it will be easy.
Will
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