| Help! I can't make bread!
Posted: 3/29/2007 5:11:50 PM | fist, I make most of my bread with Red River also but I cook it first. Here is the recipe I follow, sort of:
1/2 c. Red River cereal
1/2 c. sunflower seeds
Kettle River Bread ( what else could I call it since I live by the Kettle?)
1/2 c. oats
1/2 c. walnuts, finely chopped or ground
1/4 c. wheat germ
1/2 c. partially ground flax seeds
1 1/2 c. boiling water
1 tbsp. traditional yeast
1/3 c. warm water
1/4 c. butter
1 tbsp. salt
1 tbsp. molasses
3 tbsp. honey
1 c. milk
1 c. whole wheat flourall purpose flour to make a soft, smooth loaf that has elasticity but is still tacky to the touch.
Cook the grain in the boiling water until most water is absorbed,
about 10 minutes. Anything that stuck will loosen when it cools.
Dissolve the yeast in the 1/3 c. lukewarm water
in a large mixing bowl and let proof. Stir the butter, salt,
molasses, honey and milk into the cooked grain. Cool to lukewarm
then add to the yeast mixture. Mix in the grains and seeds and nuts, then
start stirring in the flours, a cup at a time. I use one hand to do this.
When stiff enough to work, knead for 10-12 minutes, or intil smooth and
elastic. I find that for my height it works best
to put the bowl onto a kitchen chair and knead. It will remain tacky but not
sticky. Shape into a ball and grease well, also greasing the bowl. cover and let double, about 1 1/2 hours. Punch down, form loaves and let rise until double. Bake in a
preheated 380 degree oven for 30-35 minutes or until lightly brown. Cool on racks. | |
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| Help! I can't make bread!
Posted: 3/29/2007 5:15:24 PM | | Oops the layout got messed up, with the title a couple of lines down. Sorry! One should not post recipes after taking pain meds. | |
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| Help! I can't make bread!
Posted: 4/20/2007 7:57:27 PM | Easy recipe:
BEER BREAD
3 Cups of Self Rising Flour
3 Tablespoons of Sugar
1 Can of Beer
1/2 Cup melted Butter
Mix first three ingredients together and put in bread pan
Bake at 350 degrees for 1/2 hour
Poke holes in top with fork
Pour melted Butter over top
Bake for 15-20 minutes more | |
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| Help! I can't make bread!
Posted: 4/21/2007 3:43:54 PM | ^^^^^^^^ Best if mixed when the  is room temperature first, reacts with the self rising flour better that way. Being warm also allows one to pour out what is now not a perfectly good beer  | |
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| Help! I can't make bread!
Posted: 6/25/2007 9:07:11 PM | i make bread with red river too but just so you know you dont have to cook it first just use it as is
princess1955 | |
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| Help! I can't make bread!
Posted: 6/26/2007 7:43:28 AM | | I am looking for the Hunzas bread recipe . Someone has it please ? Thank you long time that I am looking for it. | |
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| Help! I can't make bread!
Posted: 6/26/2007 7:57:02 AM | Here is my way to cheat. Make the dough only in the breadmaker. Mine has a dough cycle. When it beeps, take it out and form it into a loaf and put it in a loaf pan. It will rise like home made bread and turn out light and fluffy.
I also make my sweet dough for cinnamon rolls that way and it turns out fine.
Hope this helps. Not exactly what you asked for, but maybe it could work for you.
Kris  | |
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| Help! I can't make bread!
Posted: 6/26/2007 2:29:36 PM |
I can't wait to do my bruschetta this weekend.
Hello....NOW you have my undivided attention.
I've been playing with bruschetta for a couple of weeks now and I'd be VERY interested in hearing what you are doing in more detail.
I thought about toasting the bread first and then brushing it with a spicy garlic oil (made with EVOO, red pepper and garlic heated slowly on the stove) | |
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| Help! I can't make bread!
Posted: 6/26/2007 4:43:04 PM | ^^^^^^Are you making the bread for the bruschetta also? That could be a whole yummy thread on it's own.
I have in the past. It's hard to get a really long lasting good crust in the home stove, but have done pretty well with a spray bottle of water in the beginning baking process.
When I make bruschetta, it's usually from purchased ciabatta loaf. We have some wonderful bread bakers in town. I brush the bread with olive oil before grilling or broiling.
When I make garlic bread, I usually heat the olive oil with a little butter - I like that taste. Sprinkle with kosher salt, grill or broil. Whole garlic cloves, peeled, served to each place setting. | |
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| Help! I can't make bread!
Posted: 6/26/2007 6:01:56 PM | Just make you some biscuits and be done with it. They are better. Down south we make'm good! See recipe below:
EASY DROP BISCUITS:
2 c. self-rising flour
1/2 c. mayonnaise
1/2 c. milk
Mix all ingredients together well. Drop by tablespoonfuls into greased muffin pan. Bake at 375 degrees 12 to 15 minutes. Yields 1 dozen.
Oh by the way honey, (have this already) Get some strawberries and mash them up adding sugar to taste or Spenda. Chill in frig. Now add to hot biscuits. Great strawberry shortcake isn't it? Don't knock it until you try it. Oh yes, those hot biscuits are also good with peanut butter! Yes..., peanut butter. DELICIOUS.
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| Help! I can't make bread!
Posted: 6/26/2007 6:22:05 PM | Here it is. If it doesn't come out on this page, go to ebay. You can order it for 99 cents.
Have a great day!
Hunza Bread Mix
Our HUNZA BREAD MIX - is designed from the original Hunza diet bread mix recipe, direct from Sweden. No need to buy the recipe! It's already mixed, for your convenience - no need to search, for the special healthy ingredients. Very simply - just add water, oil and bake! For added variety according to personal taste, you can add dried fruits and/or nuts. Some excellent choices are apricots, raisins, walnuts, almonds, or dates, which we also carry! The finished Hunza bread is a delicious, dense, chewy flat bread that's very nutritious, rich in phosphorous, potassium, iron, calcium, manganese and other minerals. It makes a very healthy snack.
Order Hunza Bread Mix
If you already have the recipe, and wish to make it yourself, then the ingredients, which for most people requires a lot of searching, can be easily ordered here online. They are: whole grain stone ground Buckwheat Flour, Turbinado Sugar, Honey Powder (for honey use 3 parts powder and 1 part water), Molasses Powder (for molasses use 3 parts powder and 1 part water), Soy, non aluminum Baking Powder, Ground Cinnamon, and Nutmeg.
The following recipe makes a batch of approximately twenty 2 inch squares, high in protein, vitamins and minerals. Keeps weeks at room temperature, even longer in the fridge and almost indefinitely in the freezer. The recipe for this wonderful bread is as follows: 4 cups of Hunza bread mix * about 1 1/2 cups of water * 5 Tablespoons of canola oil * Hunza Bread has a taste that is very satisfying and chewy all on its own, but you may also add if desired, apricots, raisins, chopped walnuts, almonds, sliced dates to the above ingredients. Mix ingredients. Grease and lightly flour cooking pan. Ideally use baking trays with about 1 inch high sides. Pour batter into pan half an inch thick. Bake at about 300 degrees Fahrenheit (150C) for 1 hour. After it is cooled cut into 2 inch x 2 inch squares. After cooking if desired, dry the bread in the oven for two hours at a very low heat about 90 degrees Fahrenheit (50C). Store it wrapped in cloth in a container. You may need to repeat the baking depending on the size of your baking pan, and oven, until all the mixture has been used.
Hunza bread is made from natural buckwheat flour. It is rich in phosphorous, potassium, iron, calcium, manganese and other minerals, as nothing has been destroyed in the preparation from the wheat. Thus it contains the essential nourishment of the grain. This is why you must ONLY use natural buckwheat flour to make your own Hunza bread..... Good luck and good health .. bon appetite :-)
Order Hunza Bread Mix
Home . Search . Contacts . Information and Recipes . Specials
View Order . ©1996-2007 BulkFoods.Com . Holidays . | |
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| Help! I can't make bread!
Posted: 7/1/2007 11:45:23 PM | #28 Shieldvulf's recipe
It was easy. No fuss, I did a full 18 hour rise and held my breath while it was in the oven because frankly, I didn' think it was shaggy or wet enough when I finished mixing.
I cooked it in my cast iron dutch oven and was thrilled with the results.
Dang and only 4 ingredients. little kneeding...my family raved about it.
This one's a keeper for sure. | |
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| Help! I can't make bread!
Posted: 7/2/2007 4:57:54 AM | when you put your yeast in your mixing bowl make sure that the bowl is warm....does anybody have a recipe for crispy french bread???? i am in the process right now in making sticky buns and potatoe bread | |
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| Help! I can't make bread!
Posted: 7/2/2007 5:37:06 AM | i've been making sticky buns and bread since i was 12 years old....my grandmother lived with us and every tuesday and thursday she made these items from scratch...and she taught me how to....bread baking is really simple.....and the aroma while they are baking is priceless....           | |
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| Help! I can't make bread!
Posted: 7/2/2007 5:43:25 AM | | Oh One, you are so funny. To resolve your problem I have the perfect answer. Stop trying and buy it. | |
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| Help! I can't make bread!
Posted: 7/2/2007 6:26:28 AM | | here goes.... this should help you....... when making bread it dosen't matter what yeast you use. its all in the flour......also in the texture. after mixing make sure you knead well. the dough should be think and elastic. you can add gluten to flour to make more elastic..... add 2 tablesppons per 2 loaf rescipe this will help with texture too.. when riseing low heat or moisture is good. i put mine in a warm not hot oven if its too hot you will rise the bread to quickly and moisture will form from the yeast inside the bread making soggy bread and than it dosen't cook right ..... i could give you some great rescipes.........from a chef who knows her stuff........ lol | |
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| Help! I can't make bread!
Posted: 7/2/2007 6:51:38 AM | 2coldhands...
Oh no...see I'm a bread making freak now...I just hope they never make a cologne for women called "Fresh bread baking in the oven filling the whole house with the smell first thing in the morning"...I'd have to follow that one around like a lovesick puppy!
Besides the bonus aromatics, I control what I eat quality wise and based on a good artisan loaf going for 3-4 bucks...well...I'll make it myself. Beard on bread was a great starting point. I've only messed up one loaf since and I know what happened to it and there was just no getting around it, I knew when I put it in the oven it wouldn't turn out right, but once done I donated it to the Air Force and they examined it and found it acceptable for inclusion into the MOAB program (mother of all bombs). I believe they plan to drop it on some terrorists over Afghanisitan.
However...I just made a nice loaf of cottage cheese bread yesterday morning...sounds a bit weird but it is very yummy....and darn near very gone...the whole loaf in one day.
And for those on Atkins...well...I went from 197 pounds to ooops...197 pounds but lost 7% body fat and yes, I eat bread. Just not white, processed bread. That stuff....we had a loaf once that said use by July 7, 2004 and it was August of the following year (being the only tall person in the house, I can see the top of the fridge...it had scooted to the back, but I figured someone was using it...I was wrong). Eventually I took it down and guess what...no mold no nothing....sorry but that is just wrong!
Bread isn't bad for you, everything in moderation.
Now all I have to do is go work at Panera bread long enough to learn their recipes....I'm sure they do the whole factory processed thing too.
But now...I make my own bread...much better than store bought. Never will do store bought bread again...now...maybe onto beer making...
Cheers! | |
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| French Bread
Posted: 7/2/2007 1:23:33 PM | gordie58: Most any decent french bread recipe will do but the real trick to getting it crispy is how you cool off the loaf. In front of a fan works best but a drafty area might do. I have even used an eggwhitewash, that was OK. If you think about it, it makes sense.... a draft or breeze will dry out that outter layer which makes it very crispy.
kaawagatan: When you have a loaf like that you are worried might fall start the oven out 50 degrees hotter and then drop the temp back to its normal cooking temp in ten minutes. The extra heat will help solidify it quicker and keep it from falling. More heat actually helps the rise. As does misting the oven with water.
I used to raise bread in the refrigerator overnight all the time. It works great. It's just a slow, long rise. Which, BTW, is one of the keys to french bread getting those different shaped holes. That and more salt and a touch less yeast. | |
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| French Bread
Posted: 7/2/2007 2:09:20 PM |
I used to raise bread in the refrigerator overnight all the time. It works great. It's just a slow, long rise. Which, BTW, is one of the keys to french bread getting those different shaped holes. That and more salt and a touch less yeast.
I do this myself and it works great. You may also consider putting a pan of hot water on the rack below, it helps to create a crispy crust and soft interior. | |
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| Help! I can't make bread!
Posted: 7/2/2007 2:38:09 PM | | Hi my grandparents and mother was bakers, kings bakeries, the secret is in the yeast.to rise properly, cover with a light linen cloth and leave for double the time u usually leave it to rise, then bake as usual.u will be ok good luck from Rita | |
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| Hey! I can make bread!
Posted: 7/2/2007 2:51:05 PM | kaagwaantaan! You have made my week! And it's only Monday!
I'm so glad you got the results you did. My further experiments suggest you always will, if you follow those simple principles. I just made challah with the same method, substituting a lot of eggs for much of the water and steeping a big pinch of saffron in the water first. Killer!
I'll never stop typing now. People read this stuff! The Bread-volution is ON!
BTW, kaag, wasn't it so easy that anybody could have great bread all the time, easier even than shlepping to the grocery for the plastic stuff? Say it's so!
Cheers!
Vulf  | |
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| Hey! I can make bread!
Posted: 7/3/2007 1:57:15 PM |
BTW, kaag, wasn't it so easy that anybody could have great bread all the time, easier even than shlepping to the grocery for the plastic stuff? Say it's so!
Yes.....stupid easy. Lovely crisp crust....soft and chewey inside. My family loved it. | |
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| Help! I can't make bread!
Posted: 7/4/2007 8:30:28 AM | A thought.... For now, forget the bread machine. This is a great recipe... fun and pretty fool-proof and while it takes lots of time to rise, it is not labor intesive. I use a cast iron dutch oven to bake the loaf and wrap in a towel when it is cool.
Have fun! Kathleen
Reprinted from the New York Times:
November 8, 2006
Recipe: No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf. | |
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| Help! I can't make bread!
Posted: 7/7/2007 10:57:02 PM | to the OP and others
I did not read all posts
when kneading the dough and you think your done take a small ball of dough flatten it and pull it ...... it should be able to streach to a translucent thinness with out ripping
if it rips keep kneading | |
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