That part was already answered. I’m telling why the recipes have the dry ingredients, so in the future they don’t have to ask if they can use the regular ingredient.
Kneading stretches out the gluten and makes the bread elastic. You have to knead properly or the bread is not going to be correct. You can sit down and watch a movie while you knead the dough.
Just wanted to resurrect this thread to thank BlueKangaroo. I baked this today and it turned out great! I used a scant half cup of sugar instead of 2/3 cup, but otherwise I just followed the recipe. The loaves were huge, soft and delicious. I’ll be baking this one again.
I’m glad you liked it, koeeoaddi. It is, right now, my favorite bread recipe and the friends who introduced me to it say it makes the best french toast ever.
Making bread is fun, and cheap entertainment, too, but also look for those ‘Mrs. Bairds discount stores’. I’ve been getting my favorite, Orowheat Oatnut bread, that retails for $2.89-3.29 for as low as .89 cents a loaf!
Well I’ve just enetered the bread making arena, by buying one ( Electronics, Beauty & Appliances | Panasonic UK & Ireland )
So I think that breadmaking will be fun for me, but I would like to get my two young boys interested in breadmaking. They have shown no interest in cooking so far, :smack:but this might inspire them… what do you think? Lol!
I’ve been making bread for years based on the recipe and method in my very old Joy of Cooking cookbook. I started it back when I was staying home with my now-adult children and had more time than money. The cost per loaf I calculated to be less than half of what a generic store-brand puffy white bread cost, but with the quality of a high-end loaf such as Pep. Farm or Arnolds. We didn’t really save much money, though. It tastes soooo good that we ate four times as much bread. Nowadays I am required by the aforementioned children to bake it for every holiday.
I have never used a bread-making machine. It’s so much fun to do it all – literally – by hand. The limiting factor is time. There is a lot of do something, then wait a while. The recipe I use has two rising periods, each at least an hour, plus there are proofing and resting times for the dough. If you’re home anyway, it’s no problem, you can easily go do something else. And most of the time a few minutes more or less won’t make that much difference.
My kids liked to help, especially the part after the first rising when you have to “punch down” the dough. I let them coat their little fists in flour and just punch the middle of the dough as hard as they could. Fun times.
Mmmm, zombie bread!
Anyway, if you want the kids to try their hand at cooking or breadmaking, tell them something like this. “Under no circumstances are you to touch this bread maker, make bread with it, or otherwise mess with it.” Then leave the kitchen for as long as you can.
Young boys? Tell them that it’s yeast farts that make the bread rise. Boys like farts (as is demonstrated by 2 guys in my office today that found the I-Phone fart-sound-app), so they’ll want to make bread all the time!
Ha ha. Good advice, thanks!
Yep, my two boys still get immense satisfaction out of rear-end eriptions. Why is it exclusively a men thing??
Late in replying, but ale yeasts may provide some interesting and maybe not-so-awesome flavors to the bread. Depends on what you’re brewing and how it’d mesh with the flavors in your bread recipe.
We had a rye sourdough starter for a while, and, though it made great bread, we didn’t make bread often enough to really keep feeding it. It was, however, great fun to try out.
I’m an occasional breadmaker; we started making bread on a regular basis about three years ago when we were on a pretty strict budget-- it made it a LOT easier to afford other things if we made bread at home. The best part of bread for this household is making croutons out of stale bread-- my SO Acid Lamp eats lots of crunchy carbtastic snacks, and he LOVES croutons. If I make them from scratch, it costs way less than those tiny bags/boxes of croutons in the store.