Making your own bread

[thedreamthief]

Anyone here make your own bread? I think I am going to start making my own (in a bread machine) to save some dough (pun intended) and to help keep better track of what I am eating.

I made whole wheat with oats last night.

I had to use every ounce of my willpower to not eat the entire, steaming hot bread with a tub of butter.

[CK]

Originally Posted by thedreamthief

Anyone here make your own bread? I think I am going to start making my own (in a bread machine) to save some dough (pun intended) and to help keep better track of what I am eating.

I made whole wheat with oats last night.

I had to use every ounce of my willpower to not eat the entire, steaming hot bread with a tub of butter.

I make my own bread, but I don't have a bread machine. It is hard not too eat it all when it comes out

[thedreamthief]

Originally Posted by mommyCK

I make my own bread, but I don't have a bread machine. It is hard not too eat it all when it comes out

If you get some time, would you mind posting up a few of your favorite recipes? Recipes along the more "healthful" line would be great.

Thanks.

[andrew_plamondon]

Here's my recipe, put it in this order in the machine :
1 egg
1/4 tsp salt
2 tbsp baking splenda
1/2 cup of water
30 g of wheat bran (which can be anywhere from 1/3 to 3/4 cup depending on the brand)
1 cup of sifted wheat gluten
1 or 1.5 tsp of bread-machine yeast

It ends up a bit chewy, but toasted it's great. It contains lots of protein and some fiber too !

[CK]

Originally Posted by thedreamthief

If you get some time, would you mind posting up a few of your favorite recipes? Recipes along the more "healthful" line would be great.

Thanks.

Not too sure if this is healthy but I usually use the recipes from breadworld.com, which is where this one came from. and I usually will start with one batch and start another while the first one is rising. If you use the yars of yeast, there is a comparison measurement to the packages.

Also, I find you really have to knead the dough in order for it to rise. I do a least

I find honey adds a certain flavor flav.. But if you search for low fat bread recipes, there are lots for the bread machine


100% Whole Wheat Bread--------------------------------------------------------------------------------

Makes 2 loaves.

8 to 8-1/2 cups whole wheat flour 2 envelopes FLEISCHMANN'S RapidRise Yeast 2 1/2 teaspoons salt 1 1/2 cups water 1 1/2 cups milk 1/4 cup vegetable oil1/4 cup honey

Directions
In large bowl, combine 3-1/2 cups flour, undissolved yeast, and salt. Heat water, milk, honey, and oil until very warm (120o to 130oF).
Gradually add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes.
Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. (With RapidRise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.)

Punch dough down. Remove dough to lightly floured surface; divide dough in half.
Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll.
Pinch seams and ends to seal. Place, seam sides down, in 2 greased 8-1/2 x 4-1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.

Bake at 375oF for 35 to 45 minutes or until done. Remove from pans; let cool on wire racks.


Nutritional Information:
Per serving:
Serving size: 1 slice; 1 / 24 of recipe
Serving weight: 2.8 ounces (79 g)
Calories 180; Total fat 4 g; Saturated fat 1 g;
Cholesrerol 0 mg; Sodium 440 mg; Carbohydrates 33 g;
Dietary fiber 5 g (1.8 g / oz); Sugars 4 g; Protein 6 g

[andrew_plamondon]

I forgot the yeast

[Blut Wump]

My typical recipe:
1lb of strong bread flour
a generous helping of wheatgerm powder stuff
50g butter
a splurge of olive oil
a teaspoon of salt
a dessert-spoon of molasses sugar
a generous splodge of honey
one packet of powdered quick-acting dried yeast
one cup of water or water and milk

I'll add more liquid if I feel that it needs it

One of the nice things about home-made bread is that it's so delicious that forgetting the yeast is no real impediment to enjoyment of the end result.

Sometimes I'll add grated cheese or mushed bananas or olives and sun-dried tomatoes.

[*Bunny*]

WHAT?!?!?!?!?










aHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH

I WANT SOME!!!

Im so making bread when Im done with comps....

[thedreamthief]

My new fav recipe is called the "No Knead Bread" .. as the title implies, no kneading is necessary. This is not made in a bread machine, and it is only white flour, so I don't make it often.

Recipe: No-Knead Bread

Published: November 8, 2006 Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.

Original link:
http://www.nytimes.com/2006/11/08/dining/081mrex.html

[cranny]

Bro I love bread! Next to almondbutter there's not much better. Sadly though I can't eat any right now. Nothing will smell a house up better than baking bread

[*Bunny*]

Originally Posted by cranny

Bro I love bread! Next to almondbutter there's not much better. Sadly though I can't eat any right now. Nothing will smell a house up better than baking bread

Get OUT of this thread!

[trivial]

Originally Posted by *Bunny*

aHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH

I WANT SOME!!!

Im so making bread when Im done with comps....

....and yet we both clicked on this thread anyway. Lol. I need to go cook some eggs. Again.

[WonderWoman]

OMG cuban bread with butter on the pannini... LOVE IT..

I LOVE APPLE BUTTER.. YUMMERS! 11 more days, darn!

[*Bunny*]

Originally Posted by Kabeetz

I've never made my own bread but I do microwave my own sweet potatos if that counts for anything

Im sure youd come up with one heck of an AWESOME healthy bread Kab.

[cranny]

Originally Posted by *Bunny*

Get OUT of this thread!

I know, I know.