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Old 12-16-2008, 01:23 PM   #16
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Old 12-16-2008, 02:07 PM   #17
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Originally Posted by IluvKingLouis View Post
Thanks for the info! I will definately try this the next time. BTW how long does "prooffing" take? Do you do this before you turn on the machine?
I let it proof for ten minutes - I use the probe in my microwave to get the water temp to 110 degrees and then mix the water, yeast and sugar in the bread bucket. Close the lid, let proof for ten minutes then add the flour, salt and olive oil. Every loaf comes out perfectly - before, when I followed the breadmachine instructions and did NOT proof, every loaf was like a brick and half the height it should be!
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Old 12-16-2008, 02:49 PM   #18
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Originally Posted by MEM View Post
I let it proof for ten minutes - I use the probe in my microwave to get the water temp to 110 degrees and then mix the water, yeast and sugar in the bread bucket. Close the lid, let proof for ten minutes then add the flour, salt and olive oil. Every loaf comes out perfectly - before, when I followed the breadmachine instructions and did NOT proof, every loaf was like a brick and half the height it should be!

Ok, feeling really stupid here, and hanging head in shame . What is proofing, and how do you do it? I just bought the Emeril bread machine and really interested in making great bread.
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Old 12-16-2008, 03:12 PM   #19
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Originally Posted by TALB View Post
Does anyone have a recipe for beer bread? I love the stuff, but hate spending so much to buy it from Tastefully Simple. I don't have a bread machine so I need an oven recipe. Thanks
I have a recipe I've had sitting here that I heard on the radio one day that supposedly taste just like the TOH recipe. I haven't tried it though. If you do let me know how it is!

3c self rising flour
1c sugar
1 can/bottle beer

Mix until moist, bake in oven on 350 for 45min-1hr.
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Old 12-17-2008, 10:57 AM   #20
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Originally Posted by robin09 View Post
Ok, feeling really stupid here, and hanging head in shame . What is proofing, and how do you do it? I just bought the Emeril bread machine and really interested in making great bread.
Its a way of testing the yeast to see that its active - you feed the yeast with the sugar and warm water and it will bubble/foam and smell like bread. Once its good and foamy (about 10 minutes), then you can add the rest of the ingredients. I'm sure your breadmachine will tell you NOT to allow the yeast to touch the wet ingredients, but my experience in umpteen batches is that without proofing the yeast, my bread does not rise properly. I have never had a loaf of bread "runneth over" either.

The recipe I started with is from allrecipes.com Nearly 750 people reviewed it and most gave it five stars. I use olive oil and substitute one cup whole wheat flour for one cup of the bread flour.


Best Bread Machine Bread
SUBMITTED BY: DIGGETYDOG PHOTO BY: LUBSY

"This recipe is easy and foolproof. It makes a very soft and tasty loaf of bread with a flaky crust."

RECIPE RATING:

Read Reviews (745)
Review/Rate This Recipe

PREP TIME 10 Min
COOK TIME 40 Min
READY IN 3 Hrs
Original recipe yield 1 - 1 1/2 pound loaf

INGREDIENTS (Nutrition)
1 cup warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
1 (.25 ounce) package bread machine yeast
1/4 cup vegetable oil
3 cups bread flour
1 teaspoon salt

DIRECTIONS
Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.
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Old 12-17-2008, 12:14 PM   #21
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I've never used a bread machine but I do make bread from scratch every so often and my Mom makes 4 loaves a week and has done so for the last 45 years or so. She makes white, wheat, oatmeal, and Portuguese sweet on a rotating schedule. Yep, mix, rise, knead, rise, knead, pan, rise then bake. All by hand - no mixer, no bread machine. It is the best bread, awesome texture, never tough. About four hours to do - but worth it.

When proofing the yeast you don't "have" to add sugar. It will proof without the sugar. Just add the warm water and stir until the yeast disolves. Many of the old bread recipes don't call for sugar because it feeds the yeast too much. If you do add sugar in the proofing, a dash (literally just a dash) of salt will retard the yeast if you add too much sugar when you proof it. Other important facts to remember: Yeast is a living organism that likes to be warm but not hot. Your bread will rise better in a warm house. Don't store your yeast in the garage or other area subject to high temperatures, it will die. Don't add water that is remotely "hot". If the water is warmer than body temperature the yeast will die. If your yeast is more than a year old it may have died so buy new.

If I get a chance I will get my mom's recipes and post them. They are awesome. She's an old fashioned New England cook, Bread, Boston Baked Beans and Cranberry Sauce all from scratch.
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Old 12-17-2008, 10:22 PM   #22
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"If I get a chance I will get my mom's recipes and post them. They are awesome. She's an old fashioned New England cook, Bread, Boston Baked Beans and Cranberry Sauce all from scratch."

Cool! That would be great . I want to be just like your mom....(maybe one day). I think that, knowing how to do things the old fashion way is both rewarding and an art form.
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Old 12-18-2008, 06:32 AM   #23
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Since I never see bread flour on sale, I would like some good all purpose flour recipes for bread please.
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Old 12-26-2008, 12:04 PM   #24
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Originally Posted by pampam View Post
Since I never see bread flour on sale, I would like some good all purpose flour recipes for bread please.
You really can use old fashioned all purpose flour for any bread recipe. Like cake flour the difference in the flours is really just the grind. You might note a slight difference in texture, but it will not cause your bread to not rise, or anything like that.

- Joha - I'm working on it.
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Old 01-05-2009, 04:01 AM   #25
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That's good to know.
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Old 01-05-2009, 05:34 AM   #26
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Quote:
Originally Posted by 3boymthr View Post
You really can use old fashioned all purpose flour for any bread recipe. Like cake flour the difference in the flours is really just the grind. You might note a slight difference in texture, but it will not cause your bread to not rise, or anything like that.

- Joha - I'm working on it.
I don't think that's actually true. Cake and pastry flour is made from a lower gluten wheat, and bread flour is made from wheat with higher gluten content. The all purpose is somewhere in between. Canadian all purpose flour has a higher gluten content than the American version. That said, you can certainly make bread with American all purpose flour and it will turn out pretty good. The bread flour does give you better texture and rise, though.

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Old 01-05-2009, 05:46 AM   #27
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Google "almost no knead bread"

Its an easy recipe that uses flour, salt, a tiny amount of yeast, vinegar and beer.

It takes a long time - because you don't knead and because of the small amount of yeast, this is one you mix up the night before and bake in the morning. And you need a dutch oven or something oven proof.

But its really easy.
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Old 01-05-2009, 06:44 AM   #28
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Joha...I found this website about cooking the old fashioned way. Though you might like to check it out.

http://oldfashionedliving.com/recipes.html
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Old 01-05-2009, 06:49 AM   #29
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We've had some minor probloms using our breadmaker so I'm going to try some of the tips and recipes in this thread.

When I make bread by hand, I use the Goodhousekeeping cookbook. There are regular loaf breads and fancy ones. I think it's 20-30 yrs old by now but I love the recipes in it. Mine is falling apart and needs to be rebound but I will never give it up.

If you go with the handmade route, make sure you don't overwork the dough. I made shaped dinner rolls once and worked it like I nnormally do before shaping them. The shaping was a bit too much handling and they were a bit tough, still edible but rather dense.
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Old 06-14-2009, 06:45 PM   #30
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Quote:
Originally Posted by MEM View Post
Its a way of testing the yeast to see that its active - you feed the yeast with the sugar and warm water and it will bubble/foam and smell like bread. Once its good and foamy (about 10 minutes), then you can add the rest of the ingredients. I'm sure your breadmachine will tell you NOT to allow the yeast to touch the wet ingredients, but my experience in umpteen batches is that without proofing the yeast, my bread does not rise properly. I have never had a loaf of bread "runneth over" either.

The recipe I started with is from allrecipes.com Nearly 750 people reviewed it and most gave it five stars. I use olive oil and substitute one cup whole wheat flour for one cup of the bread flour.


Best Bread Machine Bread
SUBMITTED BY: DIGGETYDOG PHOTO BY: LUBSY

"This recipe is easy and foolproof. It makes a very soft and tasty loaf of bread with a flaky crust."

RECIPE RATING:

Read Reviews (745)
Review/Rate This Recipe

PREP TIME 10 Min
COOK TIME 40 Min
READY IN 3 Hrs
Original recipe yield 1 - 1 1/2 pound loaf

INGREDIENTS (Nutrition)
1 cup warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
1 (.25 ounce) package bread machine yeast
1/4 cup vegetable oil
3 cups bread flour
1 teaspoon salt

DIRECTIONS
Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.
Okay so I know this thread is really old, but it took me 6 months to get around to making bread (better late than never, eh?)

OMG it is so good. I rose so high it hit the little window in the top of my bread machine! But all was good, no damage to the bread (or machine HAHA). My plan is to make 2-3 times a week and to stop buying bread...too many preservatives etc. I know exactly what goes in this...plus love
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