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Bread Recipes
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jmcquown
Feb 26, 2015, 7:35:47 PM2/26/15
to
Just a couple of breads I've baked more than once. Yes, they are
hand-written recipes.
http://i59.tinypic.com/30idq80.jpg
The last line on that one didn't scan... it says place the dough in a
lightly oiled bowl and turn to oil the entire surface.
Reverse side of the recipe card:
http://i60.tinypic.com/33k7s0o.jpg
Grandma's White Bread:
http://i62.tinypic.com/ao3v9v.jpg
These were well used recipes over the years. I simply don't bother to
bake bread anymore since I don't eat much of it.
Jill
hand-written recipes.
http://i59.tinypic.com/30idq80.jpg
The last line on that one didn't scan... it says place the dough in a
lightly oiled bowl and turn to oil the entire surface.
Reverse side of the recipe card:
http://i60.tinypic.com/33k7s0o.jpg
Grandma's White Bread:
http://i62.tinypic.com/ao3v9v.jpg
These were well used recipes over the years. I simply don't bother to
bake bread anymore since I don't eat much of it.
Jill
Reggie
Feb 26, 2015, 9:09:28 PM2/26/15
to
"jmcquown" <j_mc...@comcast.net> wrote in message
news:cl9seu...@mid.individual.net...
---
This email has been checked for viruses by Avast antivirus software.
http://www.avast.com
rosie
Feb 27, 2015, 10:39:57 AM2/27/15
to
On Thursday, February 26, 2015 at 8:09:28 PM UTC-6, Reggie wrote:
> "jmcquown" <j_mc...@comcast.net> wrote in message
> news:cl9seu...@mid.individual.net...
> > Just a couple of breads I've baked more than once. Yes, they are
> > hand-written recipes.
> >
> > http://i59.tinypic.com/30idq80.jpg
> >
> > The last line on that one didn't scan... it says place the dough in a
> > lightly oiled bowl and turn to oil the entire surface.
> >
> > Reverse side of the recipe card:
> >
I have a great book called BREAD IN LESS THAN FIVE MINUTES A DAY, I make this bread frequently, make it up, , no kneading, put in the reefer and take it out as I need it. Very easy and very good.
> "jmcquown" <j_mc...@comcast.net> wrote in message
> news:cl9seu...@mid.individual.net...
> > Just a couple of breads I've baked more than once. Yes, they are
> > hand-written recipes.
> >
> > http://i59.tinypic.com/30idq80.jpg
> >
> > The last line on that one didn't scan... it says place the dough in a
> > lightly oiled bowl and turn to oil the entire surface.
> >
> > Reverse side of the recipe card:
> >
James Silverton
Feb 27, 2015, 11:06:31 AM2/27/15
to
baker in France: crisp crust, chewy, damp rather than dry texture, I've
never attained that with a bread machine even if the results are very
acceptable. Kaiser rolls are what I don't want!
--
Jim Silverton (Potomac, MD)
Extraneous "not." in Reply To.
Message has been deleted
sf
Feb 27, 2015, 11:58:46 AM2/27/15
to
On Fri, 27 Feb 2015 11:07:12 -0500, James Silverton
<not.jim....@verizon.net> wrote:
> My ideal in breads would be a baguette, bought in the morning from a
> baker in France: crisp crust, chewy, damp rather than dry texture, I've
> never attained that with a bread machine even if the results are very
> acceptable. Kaiser rolls are what I don't want!
I always laugh when people say they make their own bread and it turns
<not.jim....@verizon.net> wrote:
> My ideal in breads would be a baguette, bought in the morning from a
> baker in France: crisp crust, chewy, damp rather than dry texture, I've
> never attained that with a bread machine even if the results are very
> acceptable. Kaiser rolls are what I don't want!
out to be bread machine bread.
BTW: I just ran across The Autolyse Method a couple of hours ago, you
might be interested. http://www.abreadaday.com/?p=1159
--
A kitchen without a cook is just a room
Janet B
Feb 27, 2015, 12:16:34 PM2/27/15
to
On Fri, 27 Feb 2015 08:58:39 -0800, sf <s...@geemail.com> wrote:
>
>BTW: I just ran across The Autolyse Method a couple of hours ago, you
>might be interested. http://www.abreadaday.com/?p=1159
Now you're on the right track. You'd be surprised at how much less
>
>BTW: I just ran across The Autolyse Method a couple of hours ago, you
>might be interested. http://www.abreadaday.com/?p=1159
kneading is required after autolyse and consequently less flour.
Janet US
graham
Feb 27, 2015, 12:17:04 PM2/27/15
to
flour and water are mixed and allowed to sit for ~30 minutes *before*
the yeast and salt are added.
Graham
--
Science flies you to the moon. Religion flies you into buildings.
Victor Stenger
graham
Feb 27, 2015, 12:35:30 PM2/27/15
to
Brooklyn1
Feb 27, 2015, 2:22:12 PM2/27/15
to
>On Fri, 27 Feb 2015 11:07:12 -0500, James Silverton
><not.jim....@verizon.net> wrote:
>
>> My ideal in breads would be a baguette, bought in the morning from a
>> baker in France: crisp crust, chewy, damp rather than dry texture, I've
>> never attained that with a bread machine even if the results are very
>> acceptable. Kaiser rolls are what I don't want!
>
>I always laugh when people say they make their own bread and it turns
>out to be bread machine bread.
That's like saying crockpot stew isn't homemade... that's like saying
><not.jim....@verizon.net> wrote:
>
>> My ideal in breads would be a baguette, bought in the morning from a
>> baker in France: crisp crust, chewy, damp rather than dry texture, I've
>> never attained that with a bread machine even if the results are very
>> acceptable. Kaiser rolls are what I don't want!
>
>I always laugh when people say they make their own bread and it turns
>out to be bread machine bread.
bread kneaded with a KA mixer isn't homemade, that only bread kneaded
by hand is homemade. ABM bread is as homemade as bread gets... the
ONLY thing that makes bread homemade is the baker choosing the
ingredients.
Christopher Helms
Feb 27, 2015, 10:59:51 PM2/27/15
to
As an enthusiastic home flour miller, I really like this one.
1 Cup Hard Red Winter Wheat
1 Cup Hard White Spring Wheat
1 Cup Hard Red Spring Wheat
1/3 Cup Kamut Wheat Berries
1/3 Cup Rye Berries
Mill all into a fine, bread grade flour. Add
2 tsp salt
2 Tbsp. Butter
1 Tbsp good honey
1 Tbsp cane sugar
1 pkg. active dry yeast
3 1/2 tsp. Dough conditioner if desired (Really helps your bread keep)
Enough buttermilk to create a good dough (The amount varies with season, heat, humidity, etc. If you make bread often enough you learn to "feel it" when you're in the zone. And wholemeal is pretty adverse to exact, formulaic amounts of liquid, anyway). Plus, it tends to "drink" liquid while it is kneading.
KItchen Aid Mixer, dough hook, make a "window" so you know when you've achieved High Gluten.
Three rises, yadda yadda yadda, 365 degree oven for 45 minutes to an hour...
Big loaf. Good bread. Incredible toast. Milling your own flour opens up all kinds of possibilities. Plus, you know exactly what is (and maybe more importantly *isn't*) in your bread because you are the one who did, or didn't, put it there.
1 Cup Hard Red Winter Wheat
1 Cup Hard White Spring Wheat
1 Cup Hard Red Spring Wheat
1/3 Cup Kamut Wheat Berries
1/3 Cup Rye Berries
Mill all into a fine, bread grade flour. Add
2 tsp salt
2 Tbsp. Butter
1 Tbsp good honey
1 Tbsp cane sugar
1 pkg. active dry yeast
3 1/2 tsp. Dough conditioner if desired (Really helps your bread keep)
Enough buttermilk to create a good dough (The amount varies with season, heat, humidity, etc. If you make bread often enough you learn to "feel it" when you're in the zone. And wholemeal is pretty adverse to exact, formulaic amounts of liquid, anyway). Plus, it tends to "drink" liquid while it is kneading.
KItchen Aid Mixer, dough hook, make a "window" so you know when you've achieved High Gluten.
Three rises, yadda yadda yadda, 365 degree oven for 45 minutes to an hour...
Big loaf. Good bread. Incredible toast. Milling your own flour opens up all kinds of possibilities. Plus, you know exactly what is (and maybe more importantly *isn't*) in your bread because you are the one who did, or didn't, put it there.
Alan Holbrook
Feb 28, 2015, 3:43:29 AM2/28/15
to
Brooklyn1 <grave...@verizon.net> wrote in
news:vvf1fad662svvtemb...@4ax.com:
>
>>I always laugh when people say they make their own bread and it turns
>>out to be bread machine bread.
>
> That's like saying crockpot stew isn't homemade... that's like saying
> bread kneaded with a KA mixer isn't homemade, that only bread kneaded
> by hand is homemade. ABM bread is as homemade as bread gets... the
> ONLY thing that makes bread homemade is the baker choosing the
> ingredients.
You won't find me agreeing with Sheldon very often, but he's absolutely
correct on this one. I have several pieces of furniture in the house that
I _thought_ I had made myself in my workshop. But I guess I really didn't
make it because I used power tools...
news:vvf1fad662svvtemb...@4ax.com:
>
>>I always laugh when people say they make their own bread and it turns
>>out to be bread machine bread.
>
> That's like saying crockpot stew isn't homemade... that's like saying
> bread kneaded with a KA mixer isn't homemade, that only bread kneaded
> by hand is homemade. ABM bread is as homemade as bread gets... the
> ONLY thing that makes bread homemade is the baker choosing the
> ingredients.
correct on this one. I have several pieces of furniture in the house that
I _thought_ I had made myself in my workshop. But I guess I really didn't
make it because I used power tools...
Message has been deleted
Ophelia
Feb 28, 2015, 7:25:50 AM2/28/15
to
"Alan Holbrook" <no.t...@lets.not> wrote in message
news:XnsA44F25E296BE0a...@216.168.4.130...
--
http://www.helpforheroes.org.uk/shop/
sf
Feb 28, 2015, 7:36:16 AM2/28/15
to
On Sat, 28 Feb 2015 02:43:26 -0600, Alan Holbrook <no.t...@lets.not>
wrote:
Okay then. You're really cooking when you use a box mix too.
wrote:
Ed Pawlowski
Feb 28, 2015, 9:23:07 AM2/28/15
to
cranked generator.
Ophelia
Feb 28, 2015, 9:41:31 AM2/28/15
to
"Ed Pawlowski" <e...@snet.net> wrote in message
news:ePqdnbXC5LzbUmzJ...@giganews.com...
--
http://www.helpforheroes.org.uk/shop/
Brooklyn1
Feb 28, 2015, 11:16:50 AM2/28/15
to
Message has been deleted
Brooklyn1
Feb 28, 2015, 11:18:23 AM2/28/15
to
Brooklyn1
Feb 28, 2015, 11:26:59 AM2/28/15
to
On Sat, 28 Feb 2015 20:01:20 +1100, Bruce <Br...@Bruce.invalid> wrote:
>It's the difference between good bread and mediocre bread.
ABM bread can be as good as any... it kneads as well as any machine
(better than most), and bakes as well as any oven (better than most).
In the end bread quality depends primarily on the recipe/ingredients.
Some of the best bread I've baked was kneaded in my ABM and then baked
with my Weber grill.
ABM bread can be as good as any... it kneads as well as any machine
(better than most), and bakes as well as any oven (better than most).
In the end bread quality depends primarily on the recipe/ingredients.
Some of the best bread I've baked was kneaded in my ABM and then baked
with my Weber grill.
Janet
Feb 28, 2015, 1:53:17 PM2/28/15
to
In article <6gq3fapvaa7bmcf68...@4ax.com>, gravesend10
@verizon.net says...
Only if you also mined the ore to make the metal to build your oven.
If it's a brick oven, tell me where you baked those bricks from the
clay you dug.
Janet UK
@verizon.net says...
If it's a brick oven, tell me where you baked those bricks from the
clay you dug.
Janet UK
Brooklyn1
Feb 28, 2015, 3:17:16 PM2/28/15
to
honey bun! ;)
Message has been deleted
cshenk
Feb 28, 2015, 4:37:01 PM2/28/15
to
sf wrote in rec.food.cooking:
You might want to stop laughing then. When I measure out flour, water,
sugar, salt, yeast (and whatever else i decide such as maybe eggs or
butter and spices or cheese and so on) then mix it and make it, the
method I use to mix it doesnt matter.
Real bread makers know this. You have a failrly high percentage here
who do this all the time and some of us make all our bread at home.
Carol
--
sugar, salt, yeast (and whatever else i decide such as maybe eggs or
butter and spices or cheese and so on) then mix it and make it, the
method I use to mix it doesnt matter.
Real bread makers know this. You have a failrly high percentage here
who do this all the time and some of us make all our bread at home.
Carol
--
cshenk
Feb 28, 2015, 4:43:03 PM2/28/15
to
Brooklyn1 wrote in rec.food.cooking:
Agreed. Me, I take it out, shape it and bake it but not always.
Sometimes I let the machine do the whole thing.
I have a load of white/wheat/rye going now that will be cooked in the
machine. THats a bit rare for me to cook in the machine too but
sometimes i do that and my oven is busy with a duck.
Carol
--
Sometimes I let the machine do the whole thing.
I have a load of white/wheat/rye going now that will be cooked in the
machine. THats a bit rare for me to cook in the machine too but
sometimes i do that and my oven is busy with a duck.
Carol
--
cshenk
Feb 28, 2015, 4:46:32 PM2/28/15
to
sf wrote in rec.food.cooking:
> On Sat, 28 Feb 2015 02:43:26 -0600, Alan Holbrook <no.t...@lets.not>
> wrote:
>
> > Brooklyn1 <grave...@verizon.net> wrote in
> > news:vvf1fad662svvtemb...@4ax.com:
> >
> > >
> > > > I always laugh when people say they make their own bread and it
> > > > turns out to be bread machine bread.
> > >
> > > That's like saying crockpot stew isn't homemade... that's like
> > > saying bread kneaded with a KA mixer isn't homemade, that only
> > > bread kneaded by hand is homemade. ABM bread is as homemade as
> > > bread gets... the ONLY thing that makes bread homemade is the
> > > baker choosing the ingredients.
> >
> > You won't find me agreeing with Sheldon very often, but he's
> > absolutely correct on this one. I have several pieces of furniture
> > in the house that I thought I had made myself in my workshop. But
but i don't know anyone who uses the box mixes.
--
> On Sat, 28 Feb 2015 02:43:26 -0600, Alan Holbrook <no.t...@lets.not>
> wrote:
>
> > Brooklyn1 <grave...@verizon.net> wrote in
> > news:vvf1fad662svvtemb...@4ax.com:
> >
> > >
> > > > I always laugh when people say they make their own bread and it
> > > > turns out to be bread machine bread.
> > >
> > > That's like saying crockpot stew isn't homemade... that's like
> > > saying bread kneaded with a KA mixer isn't homemade, that only
> > > bread kneaded by hand is homemade. ABM bread is as homemade as
> > > bread gets... the ONLY thing that makes bread homemade is the
> > > baker choosing the ingredients.
> >
> > You won't find me agreeing with Sheldon very often, but he's
> > absolutely correct on this one. I have several pieces of furniture
> > I guess I really didn't make it because I used power tools...
>
> Okay then. You're really cooking when you use a box mix too.
Please do not mistake ABM users with box mixes. Yes, they sell them
>
> Okay then. You're really cooking when you use a box mix too.
but i don't know anyone who uses the box mixes.
--
cshenk
Feb 28, 2015, 5:09:41 PM2/28/15
to
Brooklyn1 wrote in rec.food.cooking:
> On Sat, 28 Feb 2015 04:36:07 -0800, sf <s...@geemail.com> wrote:
>
> > On Sat, 28 Feb 2015 02:43:26 -0600, Alan Holbrook
> > <no.t...@lets.not> wrote:
> >
> >> Brooklyn1 <grave...@verizon.net> wrote in
> >> news:vvf1fad662svvtemb...@4ax.com:
> >>
> >> >
> >> >>I always laugh when people say they make their own bread and it
> turns >> >>out to be bread machine bread.
> >> >
> >> > That's like saying crockpot stew isn't homemade... that's like
> saying >> > bread kneaded with a KA mixer isn't homemade, that only
> bread kneaded >> > by hand is homemade. ABM bread is as homemade as
> bread gets... the >> > ONLY thing that makes bread homemade is the
> baker choosing the >> > ingredients.
> >>
> >> You won't find me agreeing with Sheldon very often, but he's
> absolutely >> correct on this one. I have several pieces of
> furniture in the house that >> I thought I had made myself in my
of their heads that its just a mixer that if you let it, can also bake.
As soon as my current load in the ABM finishes, I will be making up 2
pizza crusts for use later in the week. I have never found a really
good way to keep those so some help would be appreciated. I lightly
oil then wrap in plastic for the freezer and pull out the day before.
The dough tastes fine but tends to still stick.
I actually plan to roll one out and make meat pockets with cabbage,
carrots, onions, potatoes, and pulled pork. Odd but we like them. Add
a little spiced brown sauce and they work like hot-pockets.
Carol
--
> On Sat, 28 Feb 2015 04:36:07 -0800, sf <s...@geemail.com> wrote:
>
> > On Sat, 28 Feb 2015 02:43:26 -0600, Alan Holbrook
> > <no.t...@lets.not> wrote:
> >
> >> Brooklyn1 <grave...@verizon.net> wrote in
> >> news:vvf1fad662svvtemb...@4ax.com:
> >>
> >> >
> >> >>I always laugh when people say they make their own bread and it
> turns >> >>out to be bread machine bread.
> >> >
> >> > That's like saying crockpot stew isn't homemade... that's like
> saying >> > bread kneaded with a KA mixer isn't homemade, that only
> bread kneaded >> > by hand is homemade. ABM bread is as homemade as
> bread gets... the >> > ONLY thing that makes bread homemade is the
> baker choosing the >> > ingredients.
> >>
> >> You won't find me agreeing with Sheldon very often, but he's
> absolutely >> correct on this one. I have several pieces of
> workshop. But I guess I really didn't >> make it because I used
> power tools...
> >
> > Okay then. You're really cooking when you use a box mix too.
>
> Box mix is NOT choosing the individual ingredients, dumb [BIG] ASS!
Giggle, some folks equiate an ABM to a box mix and you can't get it out
> power tools...
> >
> > Okay then. You're really cooking when you use a box mix too.
>
> Box mix is NOT choosing the individual ingredients, dumb [BIG] ASS!
of their heads that its just a mixer that if you let it, can also bake.
As soon as my current load in the ABM finishes, I will be making up 2
pizza crusts for use later in the week. I have never found a really
good way to keep those so some help would be appreciated. I lightly
oil then wrap in plastic for the freezer and pull out the day before.
The dough tastes fine but tends to still stick.
I actually plan to roll one out and make meat pockets with cabbage,
carrots, onions, potatoes, and pulled pork. Odd but we like them. Add
a little spiced brown sauce and they work like hot-pockets.
Carol
--
cshenk
Feb 28, 2015, 5:38:04 PM2/28/15
to
Brooklyn1 wrote in rec.food.cooking:
Agreed. Recipe makes it all and adaption to the machine is not that
hard.
My back issue affect my arms so hand making bread is not advised but I
turn out stuff that is indeed very good.
I went to a work lunch 4 months ago at Paneera breads. They were
raving over the bread. Next day, I brought in real bread. A month
later, we met in the work kitchen instead with cutlets, cheeses an such
and my bread. Granted I didnt have a bazzlion types there but they
stood up well to the challange.
--
hard.
My back issue affect my arms so hand making bread is not advised but I
turn out stuff that is indeed very good.
I went to a work lunch 4 months ago at Paneera breads. They were
raving over the bread. Next day, I brought in real bread. A month
later, we met in the work kitchen instead with cutlets, cheeses an such
and my bread. Granted I didnt have a bazzlion types there but they
stood up well to the challange.
--
itsjoan...@webtv.net
Feb 28, 2015, 7:21:46 PM2/28/15
to
On Saturday, February 28, 2015 at 4:38:04 PM UTC-6, cshenk wrote:
>
> > > >Brooklyn1 wrote in rec.food.cooking:
>
>
> > > >Brooklyn1 wrote in rec.food.cooking:
>
> > > > > On Fri, 27 Feb 2015 08:58:39 -0800, sf <s...@geemail.com> wrote:
> > > > >
> > > > > I always laugh when people say they make their own bread and it
> > > > > turns out to be bread machine bread.
> > > >
> > > > That's like saying crockpot stew isn't homemade... that's like
> > > > saying bread kneaded with a KA mixer isn't homemade, that only
> > > > bread kneaded by hand is homemade. ABM bread is as homemade as
> > > > bread gets... the ONLY thing that makes bread homemade is the
> > > > baker choosing the ingredients.
> > >
>
> > > > >
> > > > > I always laugh when people say they make their own bread and it
> > > > > turns out to be bread machine bread.
> > > >
> > > > That's like saying crockpot stew isn't homemade... that's like
> > > > saying bread kneaded with a KA mixer isn't homemade, that only
> > > > bread kneaded by hand is homemade. ABM bread is as homemade as
> > > > bread gets... the ONLY thing that makes bread homemade is the
> > > > baker choosing the ingredients.
> > >
>
> Agreed. Recipe makes it all and adaption to the machine is not that
> hard.
>
>
I'm not a baker but many here are but that would be like saying if you used your KitchenAid mixer to make a scratch cake then it's not really a homemade cake because you used an electrical tool instead of a spoon.
> hard.
>
>
As for me, all my cakes are made from scratch. I scratched that mix right out of that Pillsbury/Betty Crocker/Duncan Hines box. ;-)
Julie Bove
Feb 28, 2015, 9:57:55 PM2/28/15
to
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:4lnmwk53...@sqwertz.com...
> wood fired oven, the wood of which came from trees you raised on your
> own property and chopped down using an axe that you hand forged
> yourself (also required for making your own furniture).
>
> -sw
And while doing so, you should be freshly bathed, using soap and shampoo
that you made at home. Your clothing should be made from fabric woven on
your own loom, using either the cotton that you have grown and spun or some
wool from your sheep. Footwear should be made with the leather from one of
your cows or other animals.
Julie Bove
Feb 28, 2015, 9:59:59 PM2/28/15
to
"cshenk" <csh...@cox.net> wrote in message
news:wOydndMzGfhkqW_J...@giganews.com...
is very thick and hard for me to beat well enough with a spoon.
Julie Bove
Feb 28, 2015, 10:03:22 PM2/28/15
to
<itsjoan...@webtv.net> wrote in message
news:ef1ce5ba-76cb-46a0...@googlegroups.com...
for that matter, into a plastic bag or container after baking. You should
only use a bread box made of metal that you forged yourself, or wood cut
from your own trees. And to eat it? Either pull off a hunk or use a knife
that you have made, yourself. And if you dare to butter it? You had better
have your own freshly churned.
Alan Holbrook
Mar 1, 2015, 3:36:08 AM3/1/15
to
sf <s...@geemail.com> wrote in
news:vgd3fatgart61cuab...@4ax.com:
So SF, tell us, what kind of wood did you chop youself and use in your
outdoor fire pit to bake your bread? Oh, you didn't chop your own wood?
And you didn't bake your bread in a firepit? You used an _oven_?!?
Gee, I guess _you_ don't really bake bread either!
news:vgd3fatgart61cuab...@4ax.com:
outdoor fire pit to bake your bread? Oh, you didn't chop your own wood?
And you didn't bake your bread in a firepit? You used an _oven_?!?
Gee, I guess _you_ don't really bake bread either!
Janet
Mar 1, 2015, 6:54:38 AM3/1/15
to
In article <mctv9u$ks6$1...@dont-email.me>, juli...@frontier.com says...
You beat bread dough with a spoon???????
LOL
Janet UK
LOL
Janet UK
cshenk
Mar 1, 2015, 12:49:01 PM3/1/15
to
Julie Bove wrote in rec.food.cooking:
No problem! I have spinal issues that affect my hands and need to use
a machine to do the kneading. I think it would be neat to do it by
hand, but thems the breaks when you are disabled and have to adapt.
It doesn't stop me from making real bread.
Here's a set of pictures when I was teaching a new person to bread
making for a basic white.
http://s1134.photobucket.com/user/cshenk/library/cooking/Bread-making-10
1?sort=2&page=1
These are a basic white, not fancy stuff but what you slice and use in
a toaster or make PB&J's of for the kids.
BTW, alt.bread.recipes will work with any method of bread makers.
Although many of them are high end fancy sorts of breads, they work
well with basics and machine assists of any type. I wish I had had
them when I was starting out but I didnt know about newsgroups or have
internet at home back then. LOL! Didn't have internet at work then
either!
--
a machine to do the kneading. I think it would be neat to do it by
hand, but thems the breaks when you are disabled and have to adapt.
It doesn't stop me from making real bread.
Here's a set of pictures when I was teaching a new person to bread
making for a basic white.
http://s1134.photobucket.com/user/cshenk/library/cooking/Bread-making-10
1?sort=2&page=1
These are a basic white, not fancy stuff but what you slice and use in
a toaster or make PB&J's of for the kids.
BTW, alt.bread.recipes will work with any method of bread makers.
Although many of them are high end fancy sorts of breads, they work
well with basics and machine assists of any type. I wish I had had
them when I was starting out but I didnt know about newsgroups or have
internet at home back then. LOL! Didn't have internet at work then
either!
--
cshenk
Mar 1, 2015, 1:00:40 PM3/1/15
to
Janet wrote in rec.food.cooking:
Depends on the type. Also, some with hand issues (arthritis and
others) may indeed find it easier to make a basic slurry mix that way.
Me, I have finger mobility but no arm strength so I'd be diving in the
dough but lack the ability to do it long enough to mix right. If you
lack the finger flexability but have the arm strength, a long wood
spoon works with quite a few batters.
Please don't misunderstand me. We are a worldwide group and not all of
us are the same age or condition. She might be doing 'beaten biscuits'
there. The classic would use a food processor today but the old form
used a spoon then a rolling pin to beat the hell out of the dough.
Wierd but true.
Carol
--
others) may indeed find it easier to make a basic slurry mix that way.
Me, I have finger mobility but no arm strength so I'd be diving in the
dough but lack the ability to do it long enough to mix right. If you
lack the finger flexability but have the arm strength, a long wood
spoon works with quite a few batters.
Please don't misunderstand me. We are a worldwide group and not all of
us are the same age or condition. She might be doing 'beaten biscuits'
there. The classic would use a food processor today but the old form
used a spoon then a rolling pin to beat the hell out of the dough.
Wierd but true.
Carol
--
cshenk
Mar 1, 2015, 1:35:18 PM3/1/15
to
itsjoan...@webtv.net wrote in rec.food.cooking:
LOL!
Here is what is going now:
Buttermilk bread
1 and 1/3 cups butermilk plus 1/3 cup water
1 TB butter
4 cups flour (.5 of it is rye this time)
4 TS sugar
1 TS salt
2 TS yeast
1 TB oregano
1 TB Basil
1 TB parsley
1 TS garlic powder
(spices approximate as eyeball to hand measure).
I plan to make these into small rolls for sandwiches that will be
filled with meats and cheeses and dressing of choice next week for
work. Depending on sizing of each, will be 12-19 of them. (19
smallish, 12 larger). I could also do 3 long thin flattish loaves
which you cut o a combination of a loaf pan, a long thin one, and some
rolls.
Either way, they will go well with this pulled pork I just finished off.
http://s1134.photobucket.com/user/cshenk/media/cooking/DSCF1186.jpg.html
--
Here is what is going now:
Buttermilk bread
1 and 1/3 cups butermilk plus 1/3 cup water
1 TB butter
4 cups flour (.5 of it is rye this time)
4 TS sugar
1 TS salt
2 TS yeast
1 TB oregano
1 TB Basil
1 TB parsley
1 TS garlic powder
(spices approximate as eyeball to hand measure).
I plan to make these into small rolls for sandwiches that will be
filled with meats and cheeses and dressing of choice next week for
work. Depending on sizing of each, will be 12-19 of them. (19
smallish, 12 larger). I could also do 3 long thin flattish loaves
which you cut o a combination of a loaf pan, a long thin one, and some
rolls.
Either way, they will go well with this pulled pork I just finished off.
http://s1134.photobucket.com/user/cshenk/media/cooking/DSCF1186.jpg.html
--
Julie Bove
Mar 2, 2015, 4:08:52 AM3/2/15
to
"Janet" <nob...@home.com> wrote in message
news:MPG.2f5d0e546...@news.eternal-september.org...
Julie Bove
Mar 2, 2015, 4:09:47 AM3/2/15
to
news:LtydnSVNZ91fzm7J...@giganews.com...
How in the world does Janet think they made bread in the old days?
Message has been deleted
Janet
Mar 2, 2015, 5:59:53 AM3/2/15
to
In article <md19bc$s1q$1...@dont-email.me>, juli...@frontier.com says...
spoon.
>
> How in the world does Janet think they made bread in the old days?
>
Exactly the same way my husband makes it now. Kneading the dough with
the hands.
Janet UK
> >> > > Real bread makers know this. You have a failrly high percentage
> >> > > here who do this all the time and some of us make all our bread
> >> > > at home.
> >> > >
> >> > > Carol
> >> >
> >> > I use a hand mixer for mine. I have mixed it by hand but the dough
> >> > I make is very thick and hard for me to beat well enough with a
> >> > spoon.
> >>
> >> You beat bread dough with a spoon???????
> >>
> >> LOL
> >>
> >> Janet UK
> >
> > Depends on the type. Also, some with hand issues (arthritis and
> > others) may indeed find it easier to make a basic slurry mix that way.
> > Me, I have finger mobility but no arm strength so I'd be diving in the
> > dough but lack the ability to do it long enough to mix right. If you
> > lack the finger flexability but have the arm strength, a long wood
> > spoon works with quite a few batters.
> >
> > Please don't misunderstand me. We are a worldwide group and not all of
> > us are the same age or condition. She might be doing 'beaten biscuits'
> > there.
Biscuits are not bread. Julie was talking about making BREAD with a
> >> > > here who do this all the time and some of us make all our bread
> >> > > at home.
> >> > >
> >> > > Carol
> >> >
> >> > I use a hand mixer for mine. I have mixed it by hand but the dough
> >> > I make is very thick and hard for me to beat well enough with a
> >> > spoon.
> >>
> >> You beat bread dough with a spoon???????
> >>
> >> LOL
> >>
> >> Janet UK
> >
> > Depends on the type. Also, some with hand issues (arthritis and
> > others) may indeed find it easier to make a basic slurry mix that way.
> > Me, I have finger mobility but no arm strength so I'd be diving in the
> > dough but lack the ability to do it long enough to mix right. If you
> > lack the finger flexability but have the arm strength, a long wood
> > spoon works with quite a few batters.
> >
> > Please don't misunderstand me. We are a worldwide group and not all of
> > us are the same age or condition. She might be doing 'beaten biscuits'
> > there.
spoon.
>
> How in the world does Janet think they made bread in the old days?
>
the hands.
Janet UK
Julie Bove
Mar 2, 2015, 8:44:37 AM3/2/15
to
news:MPG.2f5e52fc6...@news.eternal-september.org...
They are bread.
> In article <md19bc$s1q$1...@dont-email.me>, juli...@frontier.com says...
>> >> > > Real bread makers know this. You have a failrly high percentage
>> >> > > here who do this all the time and some of us make all our bread
>> >> > > at home.
>> >> > >
>> >> > > Carol
>> >> >
>> >> > I use a hand mixer for mine. I have mixed it by hand but the dough
>> >> > I make is very thick and hard for me to beat well enough with a
>> >> > spoon.
>> >>
>> >> You beat bread dough with a spoon???????
>> >>
>> >> LOL
>> >>
>> >> Janet UK
>> >
>> > Depends on the type. Also, some with hand issues (arthritis and
>> > others) may indeed find it easier to make a basic slurry mix that way.
>> > Me, I have finger mobility but no arm strength so I'd be diving in the
>> > dough but lack the ability to do it long enough to mix right. If you
>> > lack the finger flexability but have the arm strength, a long wood
>> > spoon works with quite a few batters.
>> >
>> > Please don't misunderstand me. We are a worldwide group and not all of
>> > us are the same age or condition. She might be doing 'beaten biscuits'
>> > there.
>
> Biscuits are not bread. Julie was talking about making BREAD with a
> spoon.
Ever heard of spoon bread? Quick bread? And you are wrong about biscuits.
>> >> > > Real bread makers know this. You have a failrly high percentage
>> >> > > here who do this all the time and some of us make all our bread
>> >> > > at home.
>> >> > >
>> >> > > Carol
>> >> >
>> >> > I use a hand mixer for mine. I have mixed it by hand but the dough
>> >> > I make is very thick and hard for me to beat well enough with a
>> >> > spoon.
>> >>
>> >> You beat bread dough with a spoon???????
>> >>
>> >> LOL
>> >>
>> >> Janet UK
>> >
>> > Depends on the type. Also, some with hand issues (arthritis and
>> > others) may indeed find it easier to make a basic slurry mix that way.
>> > Me, I have finger mobility but no arm strength so I'd be diving in the
>> > dough but lack the ability to do it long enough to mix right. If you
>> > lack the finger flexability but have the arm strength, a long wood
>> > spoon works with quite a few batters.
>> >
>> > Please don't misunderstand me. We are a worldwide group and not all of
>> > us are the same age or condition. She might be doing 'beaten biscuits'
>> > there.
>
> Biscuits are not bread. Julie was talking about making BREAD with a
> spoon.
They are bread.
>>
>> How in the world does Janet think they made bread in the old days?
>>
> Exactly the same way my husband makes it now. Kneading the dough with
> the hands.
Not all kinds of dough need to be kneaded. What I currently make does not.
>> How in the world does Janet think they made bread in the old days?
>>
> Exactly the same way my husband makes it now. Kneading the dough with
> the hands.
Brooklyn1
Mar 2, 2015, 10:00:56 AM3/2/15
to
On Mon, 2 Mar 2015 10:59:46 -0000, Janet <nob...@home.com> wrote:
>In article <md19bc$s1q$1...@dont-email.me>, juli...@frontier.com says...
>> >> > > Real bread makers know this. You have a failrly high percentage
>> >> > > here who do this all the time and some of us make all our bread
>> >> > > at home.
>> >> > >
>> >> > > Carol
>> >> >
>> >> > I use a hand mixer for mine. I have mixed it by hand but the dough
>> >> > I make is very thick and hard for me to beat well enough with a
>> >> > spoon.
>> >>
>> >> You beat bread dough with a spoon???????
>> >>
>> >> LOL
>> >>
>> >> Janet UK
>> >
>> > Depends on the type. Also, some with hand issues (arthritis and
>> > others) may indeed find it easier to make a basic slurry mix that way.
>> > Me, I have finger mobility but no arm strength so I'd be diving in the
>> > dough but lack the ability to do it long enough to mix right. If you
>> > lack the finger flexability but have the arm strength, a long wood
>> > spoon works with quite a few batters.
>> >
>> > Please don't misunderstand me. We are a worldwide group and not all of
>> > us are the same age or condition. She might be doing 'beaten biscuits'
>> > there.
>
> Biscuits are not bread. Julie was talking about making BREAD with a
>spoon.
She's probably making "Quick Bread", not yeast bread.
>In article <md19bc$s1q$1...@dont-email.me>, juli...@frontier.com says...
>> >> > > Real bread makers know this. You have a failrly high percentage
>> >> > > here who do this all the time and some of us make all our bread
>> >> > > at home.
>> >> > >
>> >> > > Carol
>> >> >
>> >> > I use a hand mixer for mine. I have mixed it by hand but the dough
>> >> > I make is very thick and hard for me to beat well enough with a
>> >> > spoon.
>> >>
>> >> You beat bread dough with a spoon???????
>> >>
>> >> LOL
>> >>
>> >> Janet UK
>> >
>> > Depends on the type. Also, some with hand issues (arthritis and
>> > others) may indeed find it easier to make a basic slurry mix that way.
>> > Me, I have finger mobility but no arm strength so I'd be diving in the
>> > dough but lack the ability to do it long enough to mix right. If you
>> > lack the finger flexability but have the arm strength, a long wood
>> > spoon works with quite a few batters.
>> >
>> > Please don't misunderstand me. We are a worldwide group and not all of
>> > us are the same age or condition. She might be doing 'beaten biscuits'
>> > there.
>
> Biscuits are not bread. Julie was talking about making BREAD with a
>spoon.
Brooklyn1
Mar 2, 2015, 10:02:45 AM3/2/15
to
cshenk
Mar 2, 2015, 6:24:46 PM3/2/15
to
Julie Bove wrote in rec.food.cooking:
>
>
A bit of a trimming mistake there. I didnt make the spoon comment. I
only relied to it with a yes, that there are some types.
--
cshenk
Mar 2, 2015, 6:38:01 PM3/2/15
to
Janet wrote in rec.food.cooking:
Hi Janet, the attributes are now so messed up, I am not sure who made
the spoon comment.
And biscuits are a bread type here in the USA. A class of their own,
but definately bread. Come to think of it, soda bread is stirred wih a
fork or a spoon too. At least, the types I make. (Not hin crispy
things, real bread).
Grin, cornbread is also stirred with a spoon more often than not.
Depends on type but al of mine would be with a spoon to make a batter.
Carol
--
the spoon comment.
And biscuits are a bread type here in the USA. A class of their own,
but definately bread. Come to think of it, soda bread is stirred wih a
fork or a spoon too. At least, the types I make. (Not hin crispy
things, real bread).
Grin, cornbread is also stirred with a spoon more often than not.
Depends on type but al of mine would be with a spoon to make a batter.
Carol
--
cshenk
Mar 2, 2015, 6:40:17 PM3/2/15
to
Julie Bove wrote in rec.food.cooking:
>
>
yeast bread would not be done with a spoon, but several others types
are.
A fork would be more appropriate for some but a wooden spoon would not
be that odd depending on how hydrated it was.
Carol
--
Julie Bove
Mar 2, 2015, 7:19:05 PM3/2/15
to
news:U-6dnW1KfoJAaWnJ...@giganews.com...
http://www.veganbaking.net/recipes/breads/enriched-breads/yeasted-enriched-breads/no-knead-whole-wheat-sandwich-bread
Mine is not vegan though as I use honey for my sweetener.
I have also made this but with no raisins and extra cranberries and nuts.
http://www.kingarthurflour.com/blog/2011/10/21/no-knead-harvest-bread-the-easiest-artisan-loaf-youll-ever-enjoy/
they came with the disclaimer that they should not be used with wet
ingredients. I have two sturdy plastic spoons that my daughter found on a
clearance rack in some grocery store. They are called mixing spoons. I
also find that my large, flatware serving spoons work great for some things.
Although I can mix bread by hand, I use my mixer for the first recipe.
Works like a dream!
> I suspect things that we do in the USA seema bit odd in the UK. A
> yeast bread would not be done with a spoon, but several others types
> are.
That's not true either. Mine is a yeast bread. I will put the recipe here.
> yeast bread would not be done with a spoon, but several others types
> are.
http://www.veganbaking.net/recipes/breads/enriched-breads/yeasted-enriched-breads/no-knead-whole-wheat-sandwich-bread
Mine is not vegan though as I use honey for my sweetener.
I have also made this but with no raisins and extra cranberries and nuts.
http://www.kingarthurflour.com/blog/2011/10/21/no-knead-harvest-bread-the-easiest-artisan-loaf-youll-ever-enjoy/
>
> A fork would be more appropriate for some but a wooden spoon would not
> be that odd depending on how hydrated it was.
I have two wooden spoons but they are more decorative than anything because
> A fork would be more appropriate for some but a wooden spoon would not
> be that odd depending on how hydrated it was.
they came with the disclaimer that they should not be used with wet
ingredients. I have two sturdy plastic spoons that my daughter found on a
clearance rack in some grocery store. They are called mixing spoons. I
also find that my large, flatware serving spoons work great for some things.
Although I can mix bread by hand, I use my mixer for the first recipe.
Works like a dream!
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