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 ARCHIVED TOPIC: (FF) Home made bread


Please note this is an archived topic, so it is locked and unable to be replied to. You may, however, start a new topic and refer to this topic with a link: http://www.banjohangout.org/archive/363141

Texasbanjo - Posted - 04/15/2020:  14:13:56


Well, Mike's thread on Silver Linings got me wanting to bake some bread. I actually took some old yeast that had been in my fridge for over 3 years and put it in warm water/sugar to see if it would proof. To my surprise, it did. So..... I made a couple of loaves of bread. Had to make white bread, as I didn't have any wheat flour and doubted the grocery store did either.



These 2 loaves are made with diced black olives and sunflower seeds. It came out much better than I expected, especially since I haven't baked any bread in nearly 3 years.



Oh, and it tastes fantastic. Cut the heel piece while still hot and slathered it with garlic butter. Ummmmm good ! Here's a picture:


Edited by - Texasbanjo on 04/15/2020 14:14:35


eagleisland - Posted - 04/15/2020:  14:54:35


Nice. Bread is on my to-do list for the weekend.

Mooooo - Posted - 04/15/2020:  15:19:11


mmmm...I want some toasted with butter.

chuckv97 - Posted - 04/15/2020:  15:34:47


Yum.... I’ll be over,,just give me 30 hours ;-)

Brian T - Posted - 04/15/2020:  16:01:18


Your white bread formula for 2 loaves.
+ 1C slightly softened raisins in the dough
+ 2 tsp ground cinnamon in the dough

Olives are a pre-dinner snack food in my place.

rinemb - Posted - 04/15/2020:  18:49:09


Sherry, looks good. Brad

Brian T - Posted - 04/15/2020:  22:23:15


Have to ask Sherry, please buddy, pal, friend+
Your bread looks so good when compared with what I've done over the years.
How many cups of flour in your formula and what was your oven baking temperature?

figmo59 - Posted - 04/15/2020:  23:30:43


Olive bread....

Wicked killa..!

Looks real good..

Texican65 - Posted - 04/16/2020:  02:03:21


Just layed down in the motel to try and sleep...knew I shouldn’t have clicked on this thread...it’s making my stomach growl!

Texasbanjo - Posted - 04/16/2020:  04:53:19


Brian - I used just regular all purpose flour. The recipe calls for 5 to 6 cups, keep adding until the dough is firm. I ended up adding exactly 5 cups. I mix mine in my big stand mixer and let the mixer do the kneading. For 2 loaves of bread, I use 4.5 teaspoons of yeast, 2 -1/4 cups of very warm water (about 120 degrees). It takes salt and sugar (for the yeast to work). It's an easy recipe and with the stand mixer, no problem with kneading at all.



I normally put 1 cup of whole wheat flour in the mix, but didn't have any, so it was just white bread. I love to put various kinds of grains and nuts in my bread but all I had was sunflower seeds and the diced black olives so.... that's what I ended up with.



Gee, talking about it is making me hungry! Think I'll go fix a piece of toast.



If you'd like the exact recipe, let me know and I'll post it.


Edited by - Texasbanjo on 04/16/2020 04:54:21

Tobus - Posted - 04/16/2020:  05:47:54


quote:

Originally posted by Texasbanjo

Brian - I used just regular all purpose flour. The recipe calls for 5 to 6 cups, keep adding until the dough is firm. I ended up adding exactly 5 cups. I mix mine in my big stand mixer and let the mixer do the kneading. For 2 loaves of bread, I use 4.5 teaspoons of yeast, 2 -1/4 cups of very warm water (about 120 degrees). It takes salt and sugar (for the yeast to work). It's an easy recipe and with the stand mixer, no problem with kneading at all.






Sherry, are you putting the salt and sugar together in the water to activate the yeast?  I'm pretty sure that salt actually inhibits the yeast, and is usually recommended to be added separately to the dough, after the yeast is activated and well mixed in.  I'm wondering if you've had any issues with the rise time if you're adding salt up front directly with the yeast.

Texasbanjo - Posted - 04/16/2020:  08:35:02


Tobus

My recipe calls for me to put all the dry ingredients together (including the yeast and salt) and then add the hot water and knead. The combination doesn't seem to affect the ability of the yeast to proof and rise as it's kneading. The first rise yesterday only took about 30 - 45 minutes (checked it every 15 minutes) and the second rise took about the same amount of time.

Brian T - Posted - 04/16/2020:  09:35:56


Thank you Sherry. I understand what you did. Not very far off what I do with my stand mixer and my 2-loaf bread formula.
My biggest problem with bread is that the loaves often tear open along one side in the oven.

Texasbanjo - Posted - 04/16/2020:  11:09:47


Brian - You may be baking in too hot of an oven and the middle doesn't have time to catch up with the sides and therefore the bread tears to make room for the unbaked part to rise. Try putting the bread higher up in the oven or lower the oven temperature and see if that helps. I use aluminum type pans, not glass. The dark pans seem to do better than the light ones. I have no idea why, maybe hold heat better, more even?

Brian T - Posted - 04/16/2020:  11:17:14


OK. Will try that. The first honest advice to the puzzle that I've ever got.

My formula is a good base for baguettes ( I have the pans) and focaccia on full or 1/2 sheet pans.

I always mix the dry. Add the salt to the weighed flour. Funny, but I do all the rest by volume and guess-work.
Brown sugar, warm water and yeastie-beasties into the mixer to get started.
Melted butter (shortening according to Gisslen) into that then the flour/salt.
That way, the salt can't shock the yeast.

Elmo_Smiley - Posted - 04/17/2020:  11:41:02


You should put this one in your recipe box if you aren't allergic...



Coronavirus Peanut Butter Bread



Named because it has become so popular with shut-ins; sure don't think it has any viral ingredients.

eagleisland - Posted - 04/18/2020:  15:05:19


Sherry, you have inspired me. It's been twenty years since I last made bread if it's been a day. Behold.



 

Texasbanjo - Posted - 04/18/2020:  15:34:49


eagleisland Looks Great, you done good!!

eagleisland - Posted - 04/18/2020:  15:45:38


quote:

Originally posted by Texasbanjo

eagleisland Looks Great, you done good!!






It's really a sandwich loaf, but came out tasting just fine!!'

rinemb - Posted - 04/19/2020:  06:37:07


Welcome, back in saddle. Fine job. Brad

rinemb - Posted - 04/19/2020:  06:41:30


Does anybody use an instant read thermometer to check bread temperature for doneness? Since I don't make the same breads and shapes over and over, I have carried my meat temp checking over to baking bread, and rolls sometimes with my thermopen.  Looks and thumps may a bit deceiving.

Brad


Edited by - rinemb on 04/19/2020 06:43:00

dflowers - Posted - 04/19/2020:  07:45:37


A lot of people are making their own bread these days. Apparently breadmaker machines are flying off the shelves. You might say the interest is rising.

OldBlindGuy - Posted - 04/19/2020:  07:48:35


quote:

Originally posted by dflowers

A lot of people are making their own bread these days. Apparently breadmaker machines are flying off the shelves. You might say the interest is rising.






Yes, the practice is spreading like a...



 



 



...well, never mind.



;~}



 

RonR - Posted - 04/19/2020:  15:25:20


I was going to make bread with the last cup of white flour. I found some whole wheat flour and added that to the mix.My yeast was old too, but it bubbled. After letting it rise, I remembered the provolone and pepperoni in the frig. I could never say no to a pizza.



 

Ev - Posted - 04/19/2020:  16:25:44


I while back I made some basic Italian style bread, except I added about 50 grams of cooked and mashed purple sweet potatoes to the dough.




rinemb - Posted - 04/19/2020:  16:55:21


quote:

Originally posted by RonR

I was going to make bread with the last cup of white flour. I found some whole wheat flour and added that to the mix.My yeast was old too, but it bubbled. After letting it rise, I remembered the provolone and pepperoni in the frig. I could never say no to a pizza.






Your pizza looks good to me.  Brad

Remsleep - Posted - 04/20/2020:  11:39:47


quote:

Originally posted by rinemb

Does anybody use an instant read thermometer to check bread temperature for doneness? Since I don't make the same breads and shapes over and over, I have carried my meat temp checking over to baking bread, and rolls sometimes with my thermopen.  Looks and thumps may a bit deceiving.

Brad






I do. 200* F for lean breads and 185* F for enriched. Seems to work.

rinemb - Posted - 04/20/2020:  13:58:33


quote:

Originally posted by Remsleep

quote:

Originally posted by rinemb

Does anybody use an instant read thermometer to check bread temperature for doneness? Since I don't make the same breads and shapes over and over, I have carried my meat temp checking over to baking bread, and rolls sometimes with my thermopen.  Looks and thumps may a bit deceiving.

Brad






I do. 200* F for lean breads and 185* F for enriched. Seems to work.






Yep, same here. I don't mind a hole or two punched into my buns. ;-)

Brian T - Posted - 04/20/2020:  15:19:18


I've got the time (42 minutes) and the oven temperature (375F) written down in my cook book and in my mind.
Same for times and temps for pizza, baguettes and focaccia.
I can see and feel the texture of baked crumb that I like so I don't mess with success.

gradelyduck - Posted - 04/21/2020:  04:03:02


Brush the top of the loaf with butter after baking. It gives a gloss and brings out the colour.

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