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Bread - pslamont - 04-11-2008
Has anyone tried baking bread from the base recipe we shared at Dave's party? How did it turn out?
For refreshers it is:
2 cups hot tap water
1 1/2 T active dry yeast
2/3 cup sugar
1/4 cup vegetable oil
1 1/2 t salt
6 cups flour (bread making type - I use white and wheat mixed)
Blend water, yeast and sugar in a large bowl with a fork; make it froth!
add veg oil and salt, continue to stir
add flour two cups at a time and mix
by the last scoop of flour you will be mixing by hand. Just knead together for at least 50 rounds.
Remove from bowl, wash bowl, coat bowl in veg oil generously and return dough to bowl. Cover with damp cloth and let rise for about 1 hour.
After one hour, punch down and knead maybe 3 minutes. Remove from bowl and divide into two loaves. Mix any "additives" at this time (fruit, garlic, whatever...). Place each loaf into a greased loaf pan, or onto a greased cookie sheet (I do this and braid the loaf). Coat top0 with vegetable oil.
Let rise another 45 minutes to an hour... the longer it rises the fluffier it is.
Preheat oven to 350 degrees.
Place loaves on oven rack and close door
reduce heat to 325 degrees.
Bake about one hour. Check for doneness... should have a firm top. If very springy, put back in oven for 10 minutes. Generally, when done I turn off the oven and let the bread stand in there for half an hour or so... just to be sure it is done. Here in Hawaii our air is moist so overcooking isn't usually the issue, undercooking is.
If you add fruit and extra sugar at the additive stage, watch the bottom; the extra sugar may burn a bit.
Have fun and let me know how it works for you. Great, simple bread, no additives and preservatives, you control the amount of sugar and the price is right!
Just another day in P A R A D I S E !!
RE: Bread - Scott_S - 04-11-2008
Hi Pam, Julie tried the recipe a coulple of days ago, I helped. The recipe made one loaf of bread and about a dozen or so coconut stuffed buns. All turned out yummy, thanks for sharing.
Scott
RE: Bread - Kahunascott - 04-11-2008
Pam as you know Jayne has made two loafs one white and the other wheat. The white was great for toast with coffee in the morning and french toast. The wheat didn't rise as high as the white but it made great toast in the morning. Jayne said that she thinks if she uses half white and half wheat flour it will rise better.
I hope to test some more this weekend.[:p]
"Many dreams come true and some have silver linings, I look for my dreams and a pocket full of gold" Led Zeppelin
RE: Bread - cwm - 04-12-2008
Does anyone have a bread recipe based on locally grown grains or grainlike vegetables suitable for making bread? I am thinking that four based bread may soon be even more unaffordable with shipping from the mainland prices going up - but I am not sure what is locally grown that could be used as a replacement for our mahi mahi sandwiches.
cwm
RE: Bread - oink - 04-12-2008
Breadfruit
Pua`a
S. FL
Big Islander to be.
RE: Bread - hooligal - 04-12-2008
Taro flour maybe? I'm assuming that's what the tasty purple taro rolls are made with
RE: Bread - Carey - 04-12-2008
Many tropical areas make a flat bread from cassava.... one of my fellow students at the university makes a sweet coconut/cassava bread from cassavas from our yard. It has the look of a corn bread, but moist & smooth, not grainy. He grates, squeezes, sun dries then grinds the dried flakes for a potato like flour.... some other recipes just use dried cassava flakes...
He has promised to give me the recipe for graduation.... (and you all thought the driving force behind this university endeavor was some esoteric thing.... nope... FOOD!)
If anyone wants, cassava is easy to grow (at least in our yard... read: Weed in our yard!) shrub that has a potato like root... must be cooked or juice squeezed (oxalates) then can be used in most potato recipes... very easy to root stems... just stop on by!
RE: Bread - pslamont - 04-12-2008
Carey, make me 4 cups of dried flakes and I will try baking it into bread....
Just another day in P A R A D I S E !!
RE: Bread - cwm - 04-13-2008
Carey,
Cassava - great idea. It would be wonderful if you could share the bread recipe when you get it. Does anyone know if they sell flakes in any stores around here?
I think Taro works as an additive, but not as a complete flour replacement. All the Taro breads I have seen have flour as well.
Thanks again!
cwm
RE: Bread - cwm - 04-13-2008
I just read up more on cassava. I guess it is deadly if improperly prepared. It contains cyanide in the root and leaves. http://the.honoluluadvertiser.com/article/2005/Mar/11/ln/ln24p.html
Cassava is also known as Tapioca (always wondered what Tapioca was made of). I am sure I will be able to find Tapioca flour.
cwm