Homemade Bread

[SouthernBelle3]

I also used to have a bread machine, but a couple of years ago, while making bread, the unit failed and got grease in my bread dough. Since then I have reverted back to hand making bread, which is so time consuming that I don't make bread as frequently. I really want to invest in another bread machine, but I don't know the best kind to buy. I would really like one that makes a rectangular loaf instead of a round loaf.

[movingtohouston]

Originally Posted by SouthernBelle3

I also used to have a bread machine, but a couple of years ago, while making bread, the unit failed and got grease in my bread dough. Since then I have reverted back to hand making bread, which is so time consuming that I don't make bread as frequently. I really want to invest in another bread machine, but I don't know the best kind to buy. I would really like one that makes a rectangular loaf instead of a round loaf.

Mine is a really old westinghouse and it does the rectangular loaf. I haven't looked at any new models lately. I should though. It would be neat to see what kinds of bells and whistles the new ones have.

[debbee]

I make my own bread usually after the heat of the summer is over. I was raised on home made bread so don't really care much for the store bought bread...it's always so mushy or doughy and I can usually taste & smell the preservatives

I use to have an oster bread machine but after a year or 2 it quit working. Now I use a bosch machine to mix the dough and then do the rest by hand.
My boys just love it even plain. We're big bread eaters. It's like our main staple

[GreenMachine]

I buy fresh La Brea bread at the store and it's always very yummy. Love the French bread. Tastes best fresh, but freezes well.

greenie

[kareybear]

Ok all this bread is making me hungry. Can you share your bread recipes and how to make sourdough starter? I have made a really good amish bread and cinnamon rolls and pizza dough. I do everything by hand. We love whole wheat bread but haven't found a good recipe yet. So please anyone want to share?

[Jasmin71]

Originally Posted by mels

Jasmin, have you ever tried the white whole wheat flour? I know King Arthur makes one, I am sure other flour companies do too, however KA is the only brand that makes it that is available at my grocery store. It looks slightly brown but doesn't have that heavier whole wheat taste/feel. I also will take a regular white bread recipe and do half whole wheat flour and half all purpose flour. You may need to use a little extra water when adding WW flour to a white bread recipe.

Cool i will have to try this Thankyou

We have 5 People here and I am tired of getting bread thats ON SALE for 2/$3.00 and you have NO idea whats really in it. So I started making my own again, I make 1- 2 loafes a day . use to make it by hand but my wrist are so bad I can do it anymore Was a ood workout when I was mad tho hehehe

Anyone make any with sunflower seeds in it? or Oatmeal?

[yellowsnow]

Originally Posted by Jasmin71

We love home made bread, but the Kids dont really care for *dark* bread, so i make white bread.

Anyone got a recipe for not a dark bread? Like maybe a half and half ?

You might want to try an oatmeal bread. Makes cinnamon rolls to die for too!

[SmerkyGrl]

I love baking my own bread. No bread machine, but I don't mind kneading by hand. My boyfriend loves my honey wheat bread though personally I'm more of a fan of white and sourdough. Either way, its very rewarding to eat it

[kareybear]

Originally Posted by SmerkyGrl

I love baking my own bread. No bread machine, but I don't mind kneading by hand. My boyfriend loves my honey wheat bread though personally I'm more of a fan of white and sourdough. Either way, its very rewarding to eat it

Can you please share me your honey wheat bread??? Please Please I am begging you.

[rifleman]

I've made bread on and off for over 40 years, starting back when I was a teen. I'm a husband, but back then I used to regularly help my mom by getting dinner ready for everyone while she was coming home from work.

Now I'm semi-retired, I have the time and interest, and it also saves a considerable amount of money over store-bought breads.

So now I'm getting back into it, and am using my Kitchen Aid Professional Model (i.e.: bigger higher amperage motor, can be worked harder, has more torque, etc.). I have arthritis and by using this to mix and knead the bread, I can get back into it all. Which is fun, and the KA Pro does a great job of kneading, possibly better than when I used to do it by hand. 3 - 4 min of Speed Setting 2 results in a satiny elastic dough.

Here's my problem. Help! I'm not having any luck producing that famous French Baguette loaf thin but very crusty nicely browned crust. I've got a dough that mimics (mostly) the smell and taste of a baguette from a good French bakery, though I still can't quite get an exact duplicate. I'll get that nailed down sooner or later. But that danged crust.... Frustration! I do get a dry, hard crust, but not that paper-thin, "cracks and shatters" when you cut into it type of crust.

Also I'm not quite getting the truly light, "full-of-bubbles" inner loaf consistency. I get more of a home-baked tighter, heavier bread density.

Back to the crust issue: Right now I'm brushing the loaf before the final proofing. I'm using a mix of egg white and a bit of cold water to "break" the egg whites, as per several recipes. Then I brush the loaves just before putting them in the oven. I'm pretty sure the egg white brush is just to get a nice brown color to the crust, and perhaps the water also promotes a harder outer crust, but it's not THE right crust!

I've tried putting in a pan of boiling water in the floor of the oven. No-one tells me whether I should leave that in there for just the first phase (the "450˚ for 10 min" phase), or for all or part of the 350˚ phase II part, about 25 min more baking. Other recipes have suggested spritzing the loaf a couple of times with water during the phase II bake.

Commercial loaves also seem to have a certain slight oily-ness to their crust. Perhaps some spray-on olive oil at some point in the baking process? Ideas anyone!

I just can't imagine a commercial bakery going to all of that sort of trouble. I've even seen recipes that don't mention ANY water or steam during the baking.

Well, if any of you folks have any suggestions or secrets (I promise it will only be between us!), pleeeeezz let me know. Everyone likes the bread as it is right now, but I'm a perfectionist, and I want to figure this out!

Besides, with all this experimentation, I'm having to eat too darned much French Bread! Where's the wine to go with it?

Have a good day and week, all! Thx in advance!