Portugese honey bread, sounds good to me.
When I get caught up, I will check my old yahoo email account and find the name of a good group that I am a member of, at Yahoo groups, they may have it.
I would say to get it, if for no other reason, than to make the house smell like one should smell, “homemade with love”.
I can have a loaf working in less than 5 minutes and do not go out and pay $8.00 for a bag of bread machine yeast, buy the 18 ounce of Saf brand yeast, you may have to hunt for it, I get mine at:
walton feed.com
It is the same product. I keep it in the freezer, and fill a small jar for the door of the refrig, that I used daily.
In a hard spot, I have used 10 year old yeast, that had always been in the freezer, and it worked still, I did add a bit extra and I do that anyways, as I like the taste of yeast in my bread.
And do not buy bread mixes. Make your own.
I use the 4 # margarine containers, line up 4 or 5 of them,
put the white flour on the bottom, then the Ww flour, or cornmeal for what ever you want to use, on top of that, add the salt on one side and the sugar on the other, the same with the butter milk powder and the egg powder, if you are going to use them. Don’t add the sugar, if you use honey, add later for the honey.
The reason for this method, is to keep the taste separate, which may be all in my head, and to get the salt and sugar in the water first. seal the container and stack in a cool spot or cabinet. Not the refrig.
In the bread pan goes the warm water and the honey if you are using it, and the oil, then dump your container in the pan and add the yeast on top of the white flour, which is now on top.
Yeast is the last item added, make a small well and put it in there.
Seat the pan in the machine and be sure the hooks are holding the pan secure and then press start for normal bread.
I use the Waltons dry buttermilk, eggs and common white or wheat flour.
And I do not like the name brand flours, as Pillsbury, etc.
No, I am not a gourmet cook, just a country cook.
I would rather have 12 loaves of good bread in the freezer, than one perfect award winning loaf.....
My regular bread recipe made 12 loaves.
My friend Mary gave me her 1920 era bread pans that she used over 50 years, most of them in a wood stove and they are so coated with the love she put in her bread, or the wood ashes and grease, that they are black, I used them for over 30 years,
for my 12 loaves, my pans looked bare and naked, next to them.
It is often the men, who do the bread baking, when they are given the chance.
I keep a separate set of measuring cups and spoons for my bread, 1 cup is for wet, the other dry, seal in a plastic bag, and kept with the baking supplies, so one reach and I have what I need, or as I am now, I will never get them all out.
Have fun.....
No, have to disagree, partly, when I made cheese, I would put chopped jalapeno peppers in it.
Sometimes on the weekend, we would have fresh tomatoes, fresh cheese and homemade bread and a beer and it was perfect.
Laughing at us, we are able to taste, what is not even created yet, the seeds are barely in the ground and we can taste them.
Good morning, Granny....
Just checking in, for now — this has turned into a really active thread, just jam-packed with great information, so I’m still trying to catch up.... ;~)
Morning Granny, I have tried various flours, but I do think the store-bought “better for bread” flour works best for most standard loaves because of the gluten content.
I also make a sour rye bread that is heavenly. It uses sour cream as part of the liquid and of course, caraway seeds. Makes me want a toasted slice with my a.m. coffee.
Re: your post #625!
Just catching up on the thread... Great ideas on the making of bread! I really am looking forward to it and you are making my mouth water!
Thanks again!