2nd attempt at bread

[Ouachita]

If you haven't already tried sprinkling some celery seed and some course ground salt on it you should. Of course after you lather it with cow butter

 

[3waycross]

Looks like the old country Italian bread my Aunts used to make.

Try cutting a slice of it while it's still hot, and drizzling it with some EVOO and a few drops of red wine vinegar.

 

[Kathie in Thorp]

I'm a complete and total failure when it comes to making bread and rolls from scratch. I've made enough "brick bread" in my life that I could've built a cabin with it, sprayed it down with verathane, and it would last a lifetime. Thank God for Rhoades frozen dough.

 

[hillsdown]

I'm a complete and total failure when it comes to making bread and rolls from scratch. I've made enough "brick bread" in my life that I could've built a cabin with it, sprayed it down with verathane, and it would last a lifetime. Thank God for Rhoades frozen dough.

I bought some proof and bake rolls from "Mom's Pantry" to use in a pinch. They are delicious and just like you bought them fresh from a bakery after you bake them. Totally bomb proof.

 

[skyhightree1]

Would you care to share your recipe? That bread looks very good. My step-mom makes bread occasionally. (that means not often enough to suit me :lol2: )

http://www.tasteofhome.com/recipes/basic-homemade-bread
1 package (1/4 ounce) active dry yeast
2-1/4 cups warm water (110° to 115°)
3 tablespoons sugar
1 tablespoon salt
2 tablespoons canola oil
6-1/4 to 6-3/4 cups all-purpose flour
Directions
1. In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes.
4. Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).

However I added about 12 tablespoons of sugar and 2 tablespoons of vanilla flavoring to it on my own.

 

[greybeard]

(nesikep) My mother is a pro at it.. we also mill our own flour.

A recipe I remember is 3 ladles of our flour, 2 ladles of store bought 'whole wheat' flour, 1 ladle of white flour, about a heaped teaspoon of "Fermipan" dry yeast, and salt. mix well, let rise for a couple hours, bake. Made a really good bread.

If we didn't have our own flour I swear I'd starve. Even if we buy whole wheat bread from the local bakery it doesn't have the nutritional value to keep me fed while working hard until lunch

I am not a baker, but I suspect you have left out a key ingredient in that recipe--maybe more..
seems like it would be awful dry if made like that..

 

[hillsdown]

(nesikep) My mother is a pro at it.. we also mill our own flour.

A recipe I remember is 3 ladles of our flour, 2 ladles of store bought 'whole wheat' flour, 1 ladle of white flour, about a heaped teaspoon of "Fermipan" dry yeast, and salt. mix well, let rise for a couple hours, bake. Made a really good bread.

If we didn't have our own flour I swear I'd starve. Even if we buy whole wheat bread from the local bakery it doesn't have the nutritional value to keep me fed while working hard until lunch

I am not a baker, but I suspect you have left out a key ingredient in that recipe--maybe more..
seems like it would be awful dry if made like that..

Sugar and water. ;-)

 

[talltimber]

Would you care to share your recipe? That bread looks very good. My step-mom makes bread occasionally. (that means not often enough to suit me :lol2: )

http://www.tasteofhome.com/recipes/basic-homemade-bread
1 package (1/4 ounce) active dry yeast
2-1/4 cups warm water (110° to 115°)
3 tablespoons sugar
1 tablespoon salt
2 tablespoons canola oil
6-1/4 to 6-3/4 cups all-purpose flour
Directions
1. In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes.
4. Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).

However I added about 12 tablespoons of sugar and 2 tablespoons of vanilla flavoring to it on my own.

Thank you. That sounds really good.

 

[skyhightree1]

Would you care to share your recipe? That bread looks very good. My step-mom makes bread occasionally. (that means not often enough to suit me :lol2: )

http://www.tasteofhome.com/recipes/basic-homemade-bread
1 package (1/4 ounce) active dry yeast
2-1/4 cups warm water (110° to 115°)
3 tablespoons sugar
1 tablespoon salt
2 tablespoons canola oil
6-1/4 to 6-3/4 cups all-purpose flour
Directions
1. In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes.
4. Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).

However I added about 12 tablespoons of sugar and 2 tablespoons of vanilla flavoring to it on my own.

Thank you. That sounds really good.

You are welcome. I hope it works better for you than me.

 

[I luv herfrds]

Here is my favorite roll recipe. From Hubby's Grandmother's recipes.

2c scalded milk, add 2T sugar, 2t salt and 2T shortening; I use the butter flavored Crisco.
In a measuring cup put in 1/2c warm water, 1t sugar and 1 pkg of yeast and let dissolve.
Once scalded milk has cooled to room temp put in a large mixing bowl add the yeast mixture to it and stir.
In a large mixing bowl start adding flour. It depends upon your flour how much you add. I use an all purpose.
Will take anywhere from 3cups to 5 cups of flour. Keep mixing until you get to a slightly sticky dough. It will pull away but still have a sticky feel.
Cover and let rise until double in size. Punch down.
Now how he remembers his Grandmother doing it was she would take a piece of dough about the size of a golf ball and flatten it out and spread a little butter in the center and fold up the edges and put it in a greased pan and let rise again.
Then bake it in a 375 degree oven for 10 to 15 minutes til golden brown.

I double the sugar in the milk mixture and make cinnamon rolls with this dough.