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-=Bread Recipe=- - 1/14/2012 7:27:00 PM

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3 cups white flour
1 cup rolled oats
1/2 cup 7 grain cereal (Red Mills)
1/2 cup flax seed
1/4 cup dark brown sugar
1 1/2 cups warm water
4 Tb butter
2 Tb dry skim milk
2 Tb active dry yeast
2 tsp sea salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp almond extract liquid flavoring

Set bread machine on basic, with medium crust.

I just started messing with some Red Mills products lately and came up with this nice recipe tonight and it turned out awesome.
Got a good bread recipe you want to share?

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RE: -=Bread Recipe=- - 1/14/2012 8:07:33 PM

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This sounds like a great sweet bread! I am not a bread machine owner, I only know that "make a well in the flour" stuff, and not very creative with that.

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RE: -=Bread Recipe=- - 1/14/2012 8:58:49 PM

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Not from a machine, but this is so easy, you don't need one...or should that be knead one?

5 1/2 c flour
1/2 c sugar
1/2 tsp salt
1/4 c oil (Veggie)
1 and 1/2 Dry Active Yeast
2 c Lukewarm water

In a bowl, put 2 c warm water (like for a baby bottle temp), and a tsp of sugar, plus 1 and 1/2 Tablespoon of Active Dry Yeast, let sit for 10 min for yeast to proof. Dump all other ingredients in a mixing bowl, add yeast/water after it proofs, stir until you have a dough ball. I use a Kitchen Aid with dough hook, because using a spoon with heavy dough is not fun. About 8 min for a ball to form, it will be tacky to the touch.

Put dough in greased bowl, cover, let sit for an hour. Remove from bowl, punch it down, separate into two sections, put in greased bread pans. Cover, let sit for 45 min, then pop into a 325 degree oven for 35 min. Enjoy! You can use wheat flour, or white, add whatever you wish, the choice is yours.

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RE: -=Bread Recipe=- - 1/14/2012 11:56:04 PM

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why do you add dry skim milk? is it a replacement for liquid milk (because you've got water in the list i noticed).

i have a pathological dislike of powdered milk due to a childhood of forced drinking. i don't keep it in my house at all.

also, are you using plain flour? or bread flour (which has slightly more protein content and is slightly heavier)

i'll have to see if i can make up custom grain mix, we can't get (non commercially anyways) the Red Mills type mix you use)

i'm just getting back into home breadmaking again after many many years away from it - thanks rs!

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RE: -=Bread Recipe=- - 1/15/2012 6:32:29 AM

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RS that sounds good (without the almond extract

) will it work making it the old fashioned way?

I do not own a bread machine and do not want one.

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RE: -=Bread Recipe=- - 1/15/2012 6:41:57 AM

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I used to have one for olive oil bread, the ex kept the cookery book <sobs>

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RE: -=Bread Recipe=- - 1/15/2012 7:04:41 AM

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quote:

ORIGINAL: Ninebelowzero

I used to have one for olive oil bread, the ex kept the cookery book <sobs>

I bet if you do a google, you can find the recipe or one like it.

That's how I've got nearly all my favourite recipes, especially for breads.

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RE: -=Bread Recipe=- - 1/15/2012 7:31:22 AM

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quote:

ORIGINAL: LaTigresse

RS that sounds good (without the almond extract) will it work making it the old fashioned way?

I do not own a bread machine and do not want one.

Yes it should work in the oven. At the most, you may want to add a little extra flour for the oven version and trade off 2Tb butter for 2 Tb oil. Most oven/kiln multi grain recipes have up to 4 cups of flour. Most bread machine recipes have about 2 cups. I cheated making it a cross over recipe by using 3 cups flour and 1 cup absorbent rolled oats (not steel cut) to make up the moisture balance of what would have been the 4th cup of flour. This way the dough ball formed well in the bread machine and we didn't have 4 cups worth of flour rising up over the top of the pan.

About the almond extract, cinnamon and nutmeg. If you drop these flavorings, it would be a good all purpose multigrain bread with lots and lots of body and a nice nutty flavor.

BTW.... everhope came home (she worked the night-shift) and we toasted the bread for breakfast. It is the best breakfast bread either of us has ever had. Very crunchy crust with all those hearty grains and it's pretty hefty too.

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RE: -=Bread Recipe=- - 1/15/2012 9:27:24 AM

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quote:

ORIGINAL: LaTigresse

quote:

ORIGINAL: Ninebelowzero

I used to have one for olive oil bread, the ex kept the cookery book <sobs>

I bet if you do a google, you can find the recipe or one like it.

That's how I've got nearly all my favorite recipes, especially for breads.

I lost a recipe I developed. It was for coffee and vanilla cream flavored bread. Friends would come over and beg for loafs of it or try to pay me to bake them some. It was so good and so unique, I considered making a business of it.

In fall of 2007, my house was broken into and the place was turned upside down. I moved out instantly... literally moved out and into a new place in 72 hours. Somewhere in all that, I lost the recipe and the bread machine had been packed away ever since... until now.

You have my empathy for your lost olive oil bread recipe and the cook book it was in.

As a kid, I was raised on ethnic bakery breads, the big hearth bread loafs that weigh 5 lbs. I loved the Jewish, Lithuanian and Russian bakeries and their dark rye bread (pumpernickel), hearth bread and bacon buns (buns stuffed with bacon and onions in the middle). At grandma's house there was always a loaf on the table with a bowl of Russian tomato salad (like a bruschetta) next to it. I got a taste for real hearty breads. You know, the type of bread that is so dense granny hit that mugger with it and knocked him out cold!

When I was a teen, my roommate was a baker and taught me how to make bread. I learned you can make anything into bread if you get the knack of making the dough ball just right so it will rise.

Since my teens, I have been making and baking my own bread. Over a thousand loafs of homemade oven baked bread have sat on the Resident Dinner table in my life. Over the years I have become somewhat of a bread snob. 7 years ago, I had a poly with 2 girls and 3 kids collectively. Between the kids and their friends that came over after school for sandwiches and snacks, we used a lot of bread. I got lazy, bought a bread machine and started creating my own recipes for it. I don't mind bread machines, they work very well. But nothing beats a fresh oven baked loaf.

What is the best bread you ever had?

For me, it's the Lithuanian black rye bread called "juoda rugine duona" (like a really dark pumpernickel). It is so dense, the butter pools up instead of soaking in. You have to balance the slice when you eat it so butter doesn't drip off the sides. It's so dense, it seems like you could toss it in the water and it wouldn't get wet. The aroma is heady, sour, pungent and almost overwhelming. The black rye bread is a Lithuanian cultural icon in traditional meals like "blood soup & black bread". Hell, that bread is so rich in flavor and so durable (waterproof), they make bread soup "duonos sriuba" from it. It's made with that black rye bread, onions, potatoes, butter and sour cream.

So there you have it, bread that is so awesome, they make a dinner soup out of it. If you have never had black rye bread, try it.

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RE: -=Bread Recipe=- - 1/15/2012 9:44:49 AM

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I tweaked a recipe that calls for multi grains, a few nuts, and dried fruit. OMG talk about a good, toasted, breakfast bread. And yeah, you could give someone a concussion with it.

This summer I hope to finish my flagstone patio, wood fired stone oven, project, so I can bake bread (and other stuff, in an old style wood fired, outdoor stone oven.

< Message edited by LaTigresse -- 1/15/2012 9:47:20 AM >

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RE: -=Bread Recipe=- - 1/15/2012 10:24:12 AM

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^ That sounds really good. Please share the recipe.
... or should we just come to your house for breakfast and check out the progress on your flagstone patio over coffee & toast?

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RE: -=Bread Recipe=- - 1/15/2012 11:12:44 AM

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White flour is like a drug for me and I have been clean for two weeks, and mostly white sugar free as well.

Anyone got any good white flour-less bread recipes that won't end up like hockey pucks or door stops? Until then, I'm sticking with Ezekiel sprouted bread.

Back in the day, I never had much luck with bread machines - perhaps one has to spend a certain amount to ensure quality, but my Bosch bread mixer was amazing. (You bake in the oven.) I intentionally left it behind when I moved in 2004.

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RE: -=Bread Recipe=- - 1/15/2012 11:20:06 AM

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quote:

juoda rugine duona

Like this?

Lithuanian Black Rye Bread

Ingredients:
3 k (6 lbs) coarsely ground rye flour
1 l (1 quart) water
starter, salt

Starter
1/2 k (1 lb) rye flour
50 g (2 oz) fresh yeast
1 l (1 quart) warm water

Starter is used to leaven black rye bread. Starter is usually a leftover of dough from the last bread baking. Just before baking, the saved piece of dough is dissolved in warm water and is added to the newly mixed dough. Should there be no starter a new starter is prepared before mixing new dough. Mix all starter ingredients, keep in a warm spot to ensure maximum fermentation. This starter should be ready in 24 hours. Starter gives bread an agreeable, pleasant sour taste. Every starter has its own particular taste. Some homemakers add sour milk in place of water.

To make dough, heat water to 100-110F/40-45C, pour half of the flour, starter and mix well. Sprinkle dough with flour and set in a warm spot to ferment. During fermentation the volume of dough will almost triple. Fermentation is complete after about 14 hours. Then beat dough, add remaining flour, salt and knead well. Smooth top of dough, dampen with wet hands, cover and set in warm spot to rise for about 3 hours.

Prepare baking pans by lining them with maple or cabbage leaves or dust with flour.

Form oblong loaves, smooth tops with damp hands. Bake in preheated oven at 400F/200C, for about 2-3 hours. Bread is done when it gives off a solid sound. Dampen tops of loaves with cold water, cover loaves with a light linen cloth and let cool at room temperature. Do not place freshly baked loaves in a cold place for that will cause the crust to separate.

Black rye bread remains fresh for up to 2 weeks when refrigerated.

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RE: -=Bread Recipe=- - 1/15/2012 12:05:29 PM

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^ Yuppers... exactly like that. Rye flour, starter and water. Double rise, it makes the toughest and best tasting bread on earth. If you have some slices left over, you could poke a string through them, let them dry up and wear them as sandals.

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RE: -=Bread Recipe=- - 1/15/2012 2:08:20 PM

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quote:

ORIGINAL: ResidentSadist

^ That sounds really good. Please share the recipe.
... or should we just come to your house for breakfast and check out the progress on your flagstone patio over coffee & toast?

You are always welcome to come by! But I would recommend waiting a few months. You would go into some sort of January Iowa winter shock here now.

Found it!!!

http://whatscookingamerica.net/Bread/BreakfastFruitBread.htm

That is the original recipe. I just tweak it however I feel in the mood at the moment.

That website has some great bread recipes. I've tried a lot of their sour dough varieties.

< Message edited by LaTigresse -- 1/15/2012 2:14:19 PM >

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Just because you are well educated, articulate, and can use big, fancy words, properly........does not mean you are right!

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RE: -=Bread Recipe=- - 1/15/2012 2:27:29 PM

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quote:

ORIGINAL: AlwaysLisa

Not from a machine, but this is so easy, you don't need one...or should that be knead one?

5 1/2 c flour
1/2 c sugar
1/2 tsp salt
1/4 c oil (Veggie)
1 and 1/2 Dry Active Yeast
2 c Lukewarm water

In a bowl, put 2 c warm water (like for a baby bottle temp), and a tsp of sugar, plus 1 and 1/2 Tablespoon of Active Dry Yeast, let sit for 10 min for yeast to proof. Dump all other ingredients in a mixing bowl, add yeast/water after it proofs, stir until you have a dough ball. I use a Kitchen Aid with dough hook, because using a spoon with heavy dough is not fun. About 8 min for a ball to form, it will be tacky to the touch.

Put dough in greased bowl, cover, let sit for an hour. Remove from bowl, punch it down, separate into two sections, put in greased bread pans. Cover, let sit for 45 min, then pop into a 325 degree oven for 35 min. Enjoy! You can use wheat flour, or white, add whatever you wish, the choice is yours.

I use honey instead of sugar; Himalayan sea salt, and a good unbleached organic white flour like Arrowhead Mills. Frequently I'll use Gerolsteiner mineral water instead of plain water. I knead by hand because I think it develops the gluten better. Sometimes I'll omit the oil.

My Dacor convection oven is on the blink, but I'd bake at about 350F after cutting slots in the dough (I make baguettes rather than loaves). I also put a pan of water on the bottom shelf so there is moisture in the oven, and I'll spray the tops with a little salt solution, which helps give a nice golden color to the baguettes (or at least seems to. Sort of like a Bretzeln top but without salt crystals).

I'm going to start playing with scones. I'm going to Trader Joe's tomorrow for some dried cranberries, blueberries, chocolate chips, sour cream, buttermilk, and some Florida Crystals cane sugar crystals, and whatever else I can think of that would be flavorful. I've already got some good Italian (from the Parma area) butter and some Devonshire Cream.

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RE: -=Bread Recipe=- - 1/15/2012 2:34:57 PM

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Yeah, I am one of those sick bitches that actually enjoys the kneading process.

I have a honey whole wheat bread that I make for daily use. Generic Dude thinks the day hasn't begun without his toast and coffee or something along that line.

I also make home made waffles that are half white and half whole wheat flour. They are so damned good I like them without any butter, syrup or anything. I make a big batch then toss them in a freezer bag and freeze them. We just pull them out and pop them in the toast like the grocery store, freezer waffles.

< Message edited by LaTigresse -- 1/15/2012 2:35:38 PM >

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RE: -=Bread Recipe=- - 1/15/2012 7:31:05 PM

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I have a bread machine somewhere in a closet. I rarely pull it out. But I only used it for dough, not for baking. Throw the ingredients in and set on dough. No kneading. But this machine is one of those vertical loaves machines. And bread shouldn't look like that.

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RE: -=Bread Recipe=- - 1/16/2012 4:55:37 AM

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quote:

ORIGINAL: LaTigresse

Yeah, I am one of those sick bitches that actually enjoys the kneading process.

I have a honey whole wheat bread that I make for daily use. Generic Dude thinks the day hasn't begun without his toast and coffee or something along that line.

I also make home made waffles that are half white and half whole wheat flour. They are so damned good I like them without any butter, syrup or anything. I make a big batch then toss them in a freezer bag and freeze them. We just pull them out and pop them in the toast like the grocery store, freezer waffles.

Yeah, kneading bread/pizza dough is kind of therapeutic for me, sort of like gardening. I haven't made pizza in a long time.

But my new project is scones. I went and bought some dried cranberries, some fresh blueberries, frozen strawberries, some buttermilk, from Trader Joes last night, and I already had some good butter, clotted cream, sea salt, cane sugar, and all-purpose flour. Took it over to my bud Pam's; she has some dried cherries she hauled back from Michigan and chocolate chips locally made, and sour cream. She has two really great Malamutes, so I'll get to roll around on the floor with them while the scones are baking and "Iron Chef" is playing. Doesn't get any better than that.

She has a couple really good baking books, and the waffles sounds like a really good idea. I'd like to learn how to make doughnuts, too. There was a neighbor about a 1/4 mile down the road there in Clarendon (NY) who made these killer potato doughnut holes. I'd like to try to figure out her recipe. They were just sooo good.

It's interesting to me that I've travelled to 16 countries, played in bands, had plenty of relationships, done all kinds of stuff, but now it's the really simple pleasures that attract me.

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(in reply to LaTigresse)

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