After a recipe from a cookbook I stole from my mother, the yeast, the whole wheat flour, the kneading, the five risings…
I have just eaten a slice of whole-wheat bread I made myself. The old-fashioned way. Still hot. And it. is. amazing. Now I want to do this more! It’s all warm and real wheaty, not that food-colored grocery store crap, and it’s soft and chewy…
::Holds up slice of buttered wheat bread like a trophy::
Just wait for my Indian cookbook to arrive- then I shall be culinary queen! Hopefully those Hare Krishnas came up with good recipes.
Congratulations! Now keep eatin’ it, because the stuff you make yourself does not last anywhere near like the grocery store bread does. Didn’t it smell amazing when you were baking it, though?
Definitely congrats! And welcome to the breadmakers. There’s nothing better. Except maybe day-old homemade wheat bread sliced thick and toasted, then spread thickly with first real butter and then peanut butter on top. Orgasm on a plate.
Peanut butter and honey sammiches on home-baked whole wheat are pretty divine, too.
Now that you’re a breadmaker, check out a recipe for Naan in that Indian book. It takes a while, but it’s heavenly stuff.
from the copyright office
Mere listings of ingredients as in recipes, formulas, compounds or prescriptions are not subject to copyright protection. However, where a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions, or when there is a combination of recipes, as in a cookbook, there may be a basis for copyright protection.
[snip]
Copyright protects only the particular manner of an author’s expression in literary, artistic, or musical form. Copyright protection does not extend to names, titles, short phrases, ideas, systems or methods.
A mere list of ingredients and short directions that are nothing more than a “method”, i.e. mix the dry ingredients and knead, rest for 1 hour bake at 350 and such are not copyrightable.
Still, when I post recipes, I always try to include the author or book they come from. If I like the recipe enough to post it, the author might as well get a byline.
4 tablespoons butter
2 cups milk
1/4 cup lukewarm water
Package yeast
teaspoon sugar
6-7 cups whole wheat flour
In a cup, mix sugar, water, and yeast. Set aside. On medium heat in a saucepan, stir together the milk, butter, and sugar till the sugar is dissolved and the butter melted. Cool till lukewarm, mix in mixing bowl with yeast mix and 2 cups flour. Add in flour two cups at a time with elactric beater. When it gets too thick, mix in by hand till dough is not sticky. Knead into smooth elastic ball, let rise in warm area for 1 hour. Punch down, let rise again and punch down. Repeat twice more, knead down and place in greased loaf pans. Let rise one hour. Bake for 10 minutes in over preheatd to 425. Reduce heat to 375 and bake another 25 minutes. Take out and brush with melted butter.
It’s surprisingly dense for something risen so many times, and MsRobyn thinks it might be nice with some molasses added. I had it toasted with spiced ginger preserves for breakfast and it was absolutely delicious. The recipe is from the New American cookbook- I’ll get the author, but it’s from the seventies, so I’m not sure if it’s still in print.
Homemade white bread - my hubby will eat easily a half a loaf, along with about a 1/4 lb of butter on it, warm out of the oven. About 10 minutes before bread is done, he’ll follow his nose and I can’t get him out of the kitchen until it comes out of the oven so he can get his hands on the still hot loaf!
Story which makes me giggle: I worked at a bulk food place which sold yeast by the ounce/pound so I put some in a baggie and took to my mom who wanted to make homemade bread. She was telling me after making it: I put all the ingredients in, didn’t know what the little pebbles were in the bag so I sprinkled it on top. I was a little worried that it didn’t rise very much but I baked it anyway. It was so hard even the raccoons wouldn’t eat it when she ended up throwing it out the back door!
My mom has made wonderful bread for years and years. But lately she’s been baking some whole-wheat stuff that smells divine, but has no flavor at all. She’s happy with it, but I’m terribly disappointed. I’ll have to check out the recipe she’s using and see how it compares. She’s gotten big into cutting calories, so I think she might have switched to a “healthy” recipe and just sacrificed the flavor.
Well congrats The 27th Evil! Did you dance around the kitchen whoopin’ it up after you tasted it? That’s what I did the first time my years and years of attempts at homemade biscuits finally turned out right. What? Hey, I was proud. No more hockey pucks shaped like biscuits! The only other bread type baking I ever attempt is rolls, which I do perfectly and did even the first time. It was biscuits that gave me hell. Now, however, I make the most wonderful melt in your mouth, golden brown on the outside, tender and flaky on the inside biscuits!
Maybe I’ll get brave and attempt homemade yeast bread.