Posted on 01/11/2005 6:18:33 PM PST by malakhi
I couldn't even go outdoors until about 3 in the afternoon.
My yard is a mess with fallen branches and some stuff which looks like snow but is really white cement which my snowblower can't handle.
Your stuff is expected this weekend. Enough already!
I'm in. Good grief I didn't know this thread had been resurrected. I'll assume everybody has converted to Catholicism so there can’t be that much to talk about :-)
I wholeheartedly concur.
We're back, though more as a general conversation thread for old friends than for theological debate.
bass, you out there somewhere? Looks like you last posted on FR last April. If you're within hearing distance of the ping, you're welcome to join the bracket contest.
Becky, do you ever bake homemade bread?
I haven't in years. Why?
Becky
Maybe not on the outside, but deep inside, they all know we're right. LOL
SD
He's in, under the pseudonym "David Wright"
SD
We do sometimes. We got a bread machine for a wedding present, so we use that for the mixing. But my wife prefers the texture if you then raise it and shape it and bake it by hand. Well, we use the oven to bake it, but you know what I mean.
The loaves baked in the machine are too dense and the crust is too strange. Plus, if we have time, you can raise it real good and make two loaves out of it.
SD
I'm working on a new recipe. I've got the flavor down, but I need to tweak it a bit to get the dough to rise more. Any suggestions?
I agree with you about bread machines. I think even the flavor of the bread is affected. No matter the recipe, it always tastes like it was baked in a bread machine.
I typically knead by hand, but I'm thinking of getting a mixer with a bread dough attachment to take over the grunt work for me.
What kind of flour are you using? Are you using any wheat gluten? A teaspoon of that can help things along.
SD
Don't get me wrong. I think the bread machine is one of the great wonders of the latter 20th Century. But it does produce a too-dense loaf with an odd crust. It is great for doing the grunt work.
SD
A mix, 1/2 whole wheat flour and 1/2 white flour.
Well it sounds like you two men know more about bread baking then this woman:)
I was thinking along the same lines as Dave, more yeast, set it in a warmer place while raising.
I remember I had the same trouble one time with a receipe for bread. After several attempts, the first thing I would do when getting ready to bake some was turn the oven on to the very lowest temp. let it warm up while mixing the bread, then turn it off, and set the bread dough inside to raise. That seemed to help.
Becky
Are you using bread flour?
The white flour will rise better than the wheat. That's where a teaspoon of wheat gluten can help.
SD
It's almost like science. ;-)
the first thing I would do when getting ready to bake some was turn the oven on to the very lowest temp. let it warm up while mixing the bread, then turn it off, and set the bread dough inside to raise.
Place a pan of hot water on the rack underneath the bread. Moist heat for rising.
SD
I would not lessen the salt. Yeast, salt, baking soda and eggs are all leavening agents.
That's a good idea. When the ambient temperature in the house is 68°, it is hard to find a "warm location" to let it rise.
Yep.
The white flour will rise better than the wheat. That's where a teaspoon of wheat gluten can help.
I saw that at the store; I'll have to pick some up.
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