Don't know but glad it's up.
Posted on 01/21/2017 10:04:48 PM PST by CottonBall
What happened?? Did the DU hack it??
Best bread I ever made was hamburger buns.
It’s been awhile. May have to do some more.
I make bread all the time, but I wasn’t always a good bread-maker. Making good bread means learning to understand your dough; how it feels, how it looks, what you are trying to accomplish, and of course, practice. My youngest daughter came in for the holidays, and I made a soft, fluffy loaf for the kids. She watched me, and thought I made it look easy, but she thought I kneaded it an awfully long time. I laughed, because I hand-knead the dough until it feels and looks right. My grandkids think I make the best bread in the world, and that’s all that counts. They will remember watching/helping me make bread when I am no longer around.
I get my yeast through King Arthur. To me, SAF yeast is the best. I never have trouble with it, and stored in the freezer, it keeps forever.
Ok you can’t post that, and not tell us your recipe!
Yeah, I buy the one or two pounds bags of yeast - it is SO cheap that way. I refill my little yeast jar then freeze the rest. Even frozen, the grains flow so more can be poured out.
Good tip, Betty!
“On the holey bread - I always buy the active dry yeast packets, do I use the same amount?”
Yes, just measure 1.5 teaspoons out of the packet. Those usually contain about one and three-quarter tablespoons. The holy bread recipe doesn’t use very much because it has a very long rides time.
Good question about yeast though. I was curious about it sometime ago so I started googling. Whether I’m using instant or dry active, I still use the same amount of used although I’ve read you can use less if you’re using the instant since it has more live cells. The yeast is the same except for the number of active cells. And even though with the instant you don’t need to proof it, I still do. Old habits :-) plus I want to know the stuff is still alive. I hate making a whole loaf of bread and waiting and waiting and having nothing happen. I’ve had enough failures in the past that it still haunts me, LOL. I never knew if it was dead yeast or my improper technique.
thanks for all the advice!
Ping
You’re welcome! Hope it helps.
You’re an awesome grandma. And yes, they’ll have memories that will come back every time they smell or taste freshly baked bread.
I have repetitive stress and juries so I’m limited in what I could do with my hands. So I started off making bread in a KitchenAid. Only once did I actually knead the whole thing by hand. And it was wonderful! I could feel the dough change under my hands so I could really tell when it was ready. I had to use lot of ice on my arms after that :-) But it really helped me to know when the dough was ready by its texture and consistency, even when I use the mixer.
I’m jealous that you could knead every loaf! You must have wonderful arms. And they’ll stay healthy doing that.
Hi everyone, we don’t need to limit our discussion and recipes to bread. Anything that goes with Bread works too! Or anything you are making this week or thinking of making. Please share!
Btw, The slow rise time develops flavor.
A juicy Lucy is a cheese filled burger. I finally broke down and bought a form to shape them and that makes it easier.
We don’t make them often because it takes about 3/4 lb of meat per burger. With six kids I usually have to stretch the meat :). They are so good, though. Last summer our five year old, who’s been small for his age ever since he was a little preemie, ate 1 1/2 of them He would have eaten two but our older boys wanted more as well. Anything that get a picky small kid to eat over a pound of meat , plus cheese and bun, is really good!
Don't know but glad it's up.
Kerrygold butter? It’s my luxury food item :).
Kerrygold butter? It’s my luxury food item :).
I can’t ever seems to get a sourdough started right or keep it going so I use this for one batch of sandwich buns.
SOURDOUGH STARTER
1 C warm water (110 degrees F)
1/2 T active dry yeast
1/2 t sugar
1 C AP flour
Stir all together. Cover loosely & let rest in warm, draft-free place for 8 hrs. or until that evening for dinner.
SANDWICH BUNS - Makes six 6” med sandwich buns
1 recipe sourdough starter
2 t sugar
1/4 t baking soda
3/4 C lukewarm milk or water
1/2 t salt
2 1/4 C flour
Stir all together.
Heat oven on lowest setting.
Spray baking dishes. Divide the dough into each.
Turn OFF oven.
Place dishes into warmed oven and let rise 1 hour.
Bake 350 for 20 mins.
Use whatever oven proof dish you have such as 6” pyrex pie plates, 6” white corningware sauce dishes with a handle, etc. whatever rows your boat.
Anyone have a good Hawaiian bread recipe?
Have tried a few online but they’re not even close.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.