Breads/Biscut making, advice, help, recipes. Pics pg 3

[modern_pioneer]

Okay, I can fell big trees, process a cord of fire wood a day, I can hunt game proficiently, I can plant/harvest a garden, I can cook (I make a mean sausage gravy, of course now over my own biscuts) I can fight big game fish and land them, I can defend people and family againist tyrants, I can use my hands and make clever things, I can be gentle and understanding.

But the one thing I can't do?????

MAKE A DECENT LOAF OF BREAD!!!!

Same recipe, second try, you be the judge. I have put on my thick skin, and stand before you in judgement.

How long or times does bread need to be kneaded, I know I need some bread so I will knead it as long as it takes.

Edit note; I think this is boarder line crisis situation....

 

[freemotion]

Hmmm....looks like white flour? What type of flour are you using? If you can get bread flour, it tends to work a bit better. If your store does not have much turnover (no one bakes anymore, hardly, except us ss-ers....and we are grinding our own flour half the time!) the flour may be very old. It hits the store shelves a bit old in the first place.

It looks like your oven temp may be uneven, too, from the look of the browning on that second picture. Or you are letting your pans touch, leave some space all around them.

Bread dough generally likes to be kneaded around 8 minutes, more or less, depending on the flour....each batch of flour and yeast has its own personality. Be sure to work on dry days, not damp, rainy days. That, too, can be an issue. Be sure you have a warm place to do the rising. Where would a cat sleep happily? That is the spot. (We actually found a cat sleeping in a large, six-loaf bowl of rising dough once!!!) Knead it, adding a bit of flour periodically, until it is no longer a struggle to keep it from sticking to your hands.

Most "failed" loaves make great toast or french toast!

Baked goods that are supposed to be flaky like biscuits and pie crust should be worked quickly, all ingredients cold, and don't let the fat pieces get too small, as that is what forms the flakiness. Low gluten flour is best for these.

High gluten flour is best for bread. It takes time and moisture for the glutenizing to happen, hence the method generally used. You may be over-working your dough, though.

French toast for supper!!! Yummmmm!

 

[Homesteadmom]

Are you kneading by hand or machine?

 

[modern_pioneer]

Now, some might understand that I am still using the original stove/oven from when this house was built.

We are slowly remodeling this home, main bath is done, living room is done, the kitchen which was next on the list will be put off till things pick up and get better. Sides, it still works, and until it clunks out or money gets better, this is the tool I have to bake in.

Bread flour....
I only kneaded the bread for couple minutes using my kitchen aid...

 

[modern_pioneer]

Also in general how sticky should the dough be before the first rise?

 

[freemotion]

Not too sticky. It would be a good idea to do the final kneading by hand until you are consistantly successful. Making bread is about feel, so you need to use your hands to develop the feel. Then you can use the Kitchenaid, because you can stop the dough hook occasionally and feel the dough, or get to know the look of the dough, too.

The oven may be part of the issue, but not the whole problem.

Why not ask the babe in the yellow dress for some input?

eta: And EEEK, how can you fit a canner on that stove??? Cool-looking, though!

 

[modern_pioneer]

One my side deck I have a double propane burner which was in a trash pile for curbside collection. I fixed a few things and already had a large propane tank. I have two canning pots that hold 7 jars each, and one Mirro pressure cooker that my mailmans wife gave because she never uses it. Looks like this one, but I made my own stand for it.

Well, I guess the feel test with my hands is out. I have these big hands that are rough from work. Maybe I will use the back of my hand.

What babe? OHHHh that babe, talks cheap... Sides Richard Denning might wanna beat me up!!!

It is neat, but when you boil liquid, the steam rises up to the bottom of the oven door, collets and drips down.

The burners slide back in under the oven, then you can only see the chopping block.

 

[freemotion]

OK, now, go over to the sink, get a handful of sugar and some liquid soap, make a paste, and rub-rub-rub. Exfoliate those hands. Then go knead some dough, and no more excuses!!!

 

[angelfirelady]

Mountain Man

I'm posting a bread recipe I have used off and on for many years with great success. I think you will be able to work with this one without having problems. Just be sure to use the extremely large tupperware bowl so there is enough room for it to rise.

No-Knead Tupperware Bread
3 packages dry yeast 3 & 3/4th cups warm water(l05 to 115)
10 cups all purpose flour 6 Tbls sugar
6 Tbls. stick margerine melted 1 Tbls. salt
2 eggs, slightly beaten

Dissolve yeast in warm water in a 7 qt. Tupperware container; let stand 5 minutes. Add flour and next 4 ingredients, stirring until well blended. Cover container with Tupperware lid and seal.

Let stand at room temp. until lid "pops" off. Spoon the dough into 3 (9 x 5 in.) loaf pans coated with cooking spray. Let rise in warm place (85 degrees) 30 min. or until doubled in size.

Bake at 350 for 40 min or until loaves sound hollow when tapped.


Try this method:
For lighter, crustier bread, let loaves rise 45 minutes. Preheat oven to 450F for 15 minutes. Pour 2 to 3 cups of boiling water into roasting pan. Carefully place on oven bottom. Place bread on rack above pan and bake 20 minutes. Turn oven off and allow bread to remain for 5 more minutes. Remove and cool - or eat immediately with lots of butter like we do.

 

[keljonma]

mountain pioneer, did your Kitchen Aid come with a book of recipes? Mine has a couple bread recipes it in, which is why I asked.

I like this recipe for beginners, because it gives approximate times for each step. This recipe came from from King Arthur Flour Company, but any flour will work. As you can see from the recipe, they use all purpose.

Keep trying - you'll get there!

The Easiest Loaf of Bread Youll Ever Bake

1 T sugar
5 1/2-6 cups unbleached all-purpose flour
1 T (1 packet) yeast
1 T salt
corn meal
2 c warm water (not over 110F)
boiling water

MIX IT
Add sugar and yeast to warm water and let dissolve. Gradually add salt and flour to liquid and mix thoroughly until dough pulls from sides of bowl. Turn out onto floured surface to knead. (This may be a little messy, but don't give up!)

KNEAD IT
Fold far edge of dough back over on itself towards you. Press dough away with heels of hands. After each push, rotate dough 90. Repeat process in rhythmic, rocking motion for about 3 minutes. (Lightly sprinkle flour on board to prevent sticking.) Let dough rest while you scrape out and grease mixing bowl. Knead dough again about 3 more minutes until bouncy and smooth.

LET IT RISE
Place dough in bowl and turn over once to grease the top. Cover with damp towel or plastic wrap and let rise until doubled in bulk (1 to 2 hours).

SHAPE IT
Punch down dough with fist and briefly knead out gas bubbles. Cut in half and shape into 2 Italian or French-style loaves. Place on cookie sheet generously sprinkled with corn meal. Let dough rest 10 minutes.

BAKE IT
Quick Method: Lightly slash the tops 3 or more times diagonally and brush with cold water. Place on rack in cold oven. Bake at 400 for 35 to 40 minutes until crust is golden brown and sounds hollow to the touch.

Traditional Method: For lighter, crustier bread, let loaves rise 45 minutes. Preheat oven to 450 for 15 minutes. Pour 2 to 3 cups of boiling water into roasting pan. Carefully place on oven bottom. Place bread on rack above pan and bake 20 minutes. Turn oven off and allow bread to remain for 5 more minutes. Remove, cool and devour!