Homemade Bread

Discussion in 'Shiny Things' started by a1fa, Nov 29, 2009.

  1. CA Stu

    CA Stu Steer with your face! Super Moderator

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    Denis, I don't cook 'em, I just eat 'em. :D

    I honestly don't know, but I believe so. I do know the one loaf that the wife baked last week didn't last long.
    It was literally good enough to just eat plain.

    Edit: From Barnes and Noble's site:

    Publishers Weekly

    While the subtitle sounds like a late-night television infomercial, Lahey's quick bread-in-a-pot method garnered attention from foodies and critics after appearing in Mark Bittman's New York Times article. With co-writer Flaste, founding editor of the New York Times's dining section, Lahey, founder of the Sullivan Street Bakery and the New York pizzeria Co., presents his touted no-knead bread recipe, along with a collection of recipes building on the method. With only five minutes of labor (along with 12–18 hours of waiting/rising time), the authors promise the results of artisanal Italian-inspired bread. Lahey's down-to-earth tone and straightforward technique, along with instructional photographs lead home bakers through chapters including “Specialties of the House,” with such recipes as coconut-chocolate bread and pancetta bread; “Beyond Water,” breads made with carrot or apple juices and peanut butter; and “Pizzas and Foccacias,” featuring less-than-traditional toppings such as celery root, cauliflower and fennel pizzas. Additional sections on building sandwiches and what to do with stale bread—everything from soup to dessert—round out this innovative title. (Oct.)

    Thanks
    CA Stu
    #41
  2. Rev Tiny

    Rev Tiny Twisted Archer

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    i cook what we call damper its a very basic bread it is
    3 cups self raising flour (one cup of plain flour and a teaspoon of bakeing soda)
    a pinch of salt
    then beer as the fluid i preffer a honey wheat beer but any beer will do

    mix it so it is tacky then bake it in a campoven (dutch oven) untill golden brown or for a difference through in a hand full of raisins we call that a spotted dick
    #42
  3. aceluck

    aceluck Been here awhile

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    This thread made my mouth water, so I popped out to the local craft bakery and bought a nice baguette, which I'm munching on now.
    #43
  4. Super Suz

    Super Suz N00b with B00b

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    This bread.... uh I mean....thread has risen again?

    I'm going to go home and make some 205 sourdough.

    :evil
    #44
  5. a1fa

    a1fa Throttle Jockey™

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    There is always that guy.. :whip
    #45
  6. NikonsAndVStroms

    NikonsAndVStroms Beastly Photographer

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    Saturday morning french toast :deal
    #46
  7. Denis

    Denis Been here awhile

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    Made two loaves this morning, no-knead style.

    [​IMG]

    Denis
    #47
  8. a1fa

    a1fa Throttle Jockey™

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    Very nice!
    #48
  9. Bonsai Elephant

    Bonsai Elephant Banned

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    Saturday evening cholesterol induced coronary!

    :D
    #49
  10. Barnstormer

    Barnstormer Polar Bear Wrangler

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    I read this thread earlier today. Got motivated
    Just took these out of the oven. The house, of course, is smellgasmic.

    [​IMG]

    Homemade blueberry preserves, too!

    [​IMG]
    #50
  11. a1fa

    a1fa Throttle Jockey™

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    Yum!!!!!!!!
    #51
  12. SatanInside

    SatanInside Banned

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    No need to knead.

    no need for a machine

    <object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/13Ah9ES2yTU&hl=en_US&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/13Ah9ES2yTU&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>
    #52
  13. CA Stu

    CA Stu Steer with your face! Super Moderator

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    I checked with the cook this morning.
    All the recipes in there are indeed "no knead".

    Thanks
    CA Stu
    #53
  14. Denis

    Denis Been here awhile

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    Thanks Stu.

    Denis
    #54
  15. potatoho

    potatoho Cheese and Rice!

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    What's the best way to store yeast? I had these little packets but only used half, stuck the rest in the fridge. Well the first loaf turned out well, but the second (using the two-day old yeast) came out like a brick.
    #55
  16. Parsley

    Parsley Been here awhile

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    #56
  17. Bonsai Elephant

    Bonsai Elephant Banned

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    Our experience is buy the small sachets, if you don't use it all in one go bin it.

    Seems to go off very quickly once opened.
    #57
  18. Eyes Shut

    Eyes Shut See no evil

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    I buy the containers of "Bread Machine" yeast, and then refrigerate after opening (per the manufacturer's instructions). You can use this yeast for any type of bread that requires yeast.

    All yeast will have an expiration date on the package. If you are not sure that the yeast is still active, take a little bit out of the package or container, add it to some warm water (not too hot! and not too cold!) and a pinch of sugar. If the yeast is still active, it will bubble and foam after a few minutes, showing that it is fermenting as expected.

    When making bread, make sure that the water or liquids that you use are not too hot, because you can kill the yeast. If the water temperature is comfortably warm to you, then it will be fine for the yeast.
    #58
  19. potatoho

    potatoho Cheese and Rice!

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    I will try again to make a loaf. I wasn't so exacting in my measurements last time. tsp versus tbsp :lol3
    #59
  20. MeanMoe

    MeanMoe one really mean cat

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    you people are killing me... i'm working very hard to keep the 20 pounds off that i lost when we switched to the Eat for Live diet. now, with all this talk of bread, i want to pull out the lodge pot and heat up the house. :wink:
    #60