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Jun 25, 2020 - 2:45:23 PM
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Texasbanjo (Moderator)

USA

24597 posts since 8/3/2003

...... just out of the oven!

Since I now have yeast, I can go back to bread making. These loaves are white bread with sunflower and poppy seed baked in them. Now, if I could only find wheat bread which I much prefer to white. Oh, well, that's life. I'm making some garlic butter and also so me honey butter to put on the bread for when my card playing ladies come over tomorrow.

Here's a couple of pictures to make you drool (at least I hope it looks as good to you as it does to me). And, of course, I had to cut an end slice off and butter and eat it while it was still nice and warm.




Edited by - Texasbanjo on 06/25/2020 14:48:27

Jun 25, 2020 - 2:51:32 PM

tlong

USA

145 posts since 2/5/2009

It looks good Sherry .I can almost smell it

Jun 25, 2020 - 3:28:52 PM
Players Union Member

Brian T

Canada

16695 posts since 6/5/2008

The bran in whole wheat flour is responsible for a spike in blood sugar after eating the bread.
I'd prefer not to load my kidneys like that.

An option is to use 20% of a mixed grain flour ( Robin Hood brand "Best for Bread") as example.
Changes the smell of toasted bread in a very positive way.
One of these days, I'll try 20% Hazel nut flour.

Jun 26, 2020 - 4:45:27 AM

Texasbanjo (Moderator)

USA

24597 posts since 8/3/2003

quote:
Originally posted by Brian T

The bran in whole wheat flour is responsible for a spike in blood sugar after eating the bread.
I'd prefer not to load my kidneys like that.

An option is to use 20% of a mixed grain flour ( Robin Hood brand "Best for Bread") as example.
Changes the smell of toasted bread in a very positive way.
One of these days, I'll try 20% Hazel nut flour.


I normally uses white flour and a cup of wheat flour but I can't find wheat flour now.  Wheat flour by itself makes a  very dense bread which I've found is pretty good for use as a door stop.  (Ask me how I know that(G)).

Edited by - Texasbanjo on 06/26/2020 04:45:51

Jun 26, 2020 - 4:59:23 AM

272 posts since 4/27/2020

I've used 1 cup of white whole wheat with 2 cups of regular all purpose. It strikes a reasonable balance for sandwich bread.  Add nuts/grains/seeds as desired.

The white whole wheat is less dense than regular whole wheat, though, so while it can work better for baking bread, it makes for a poor doorstop.

It's also hard to find these days.

Edited by - reubenstump on 06/26/2020 05:14:25

Jun 26, 2020 - 5:38:03 AM

5019 posts since 9/5/2006

looks so good ,,, since i am cooking more being at home i may build me a starter and do some baking myself

Jun 26, 2020 - 10:31:40 AM
Players Union Member

Brian T

Canada

16695 posts since 6/5/2008

I'll bet that my efforts to make rye bread make better door stops than anything you can do with wheat! Following the baking textbook and all (20% rye flour). Discouraging.

There is something magical about that first steaming slice with nice, warm butter.
I needed no further encouragement beyond that to do bready things.

Jun 26, 2020 - 10:45:20 AM

9467 posts since 8/22/2006

That bread is screaming. Slather me cover me with some good old peach jam or preserves. Now I got to get something to eat.

Jun 26, 2020 - 11:04:25 AM

1682 posts since 4/22/2018
Online Now

That looks lovely Sherry. We cheat and use a bread machine but it’s still good. We’ve made bread every day since March when we were locked down - it gives the kids something else to do to occupy their day. We buy 16kg (32-ish lbs) sacks of flour, white and brown and make a combination of white, Brown and half/half.

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