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Bread
Aug 14, 2008 9:39:37 GMT -5
Post by mrshester on Aug 14, 2008 9:39:37 GMT -5
I've been really off and on with making bread but am trying to make it the only loaf bread we eat...the store-bought is so expensive here, especially if it's good for you! The only thing is, right now my loaves don't rise much higher than the top of the loaf pan. We're used to the "high" bread(lol), is this something we just get used to or is there a way I can get it to rise higher? I'm using the Beginner's Bread recipe from hillbillyhousewife.com and I add gluten to my dry ingredients. It doesn't seem to bother DH but I'd like to try. Also, what do y'all kep your bread in? I've got a plastic bread container for loaves right now and it seems like the bread gets softer in it...is this normal? I love the "right out of the oven" crunch and it loses that in this container.
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Bread
Aug 14, 2008 13:36:22 GMT -5
Post by dawn on Aug 14, 2008 13:36:22 GMT -5
Sometimes spending the extra money on good bread flour makes all the difference in the world. I personally like New Rinkle brand. It isn't something that you can buy in a regular grocery store, but alot of bulk stores carry it. There is also one that I bought that the Bread raised so high that I stopped using it. It was Seal of Minnisota. It is another one that I buy in bulk. You could probably google either one and find a vendor. I alway loose that fresh out of the oven crunch as well. I think that is just something that is special about fresh baked bread. One of those fleeting things that make us love fresh hot bread. My bread gets soft after while. After a few days I like to use it for french toast because it absorbs the egg base so well at that point. I have a really great basic bread recipe that I love. You can use is with any combination of flours. I use half whole wheat and half unbleached bread flour. I will post it in the recipe section. I usually just store my loaves in twist tie plastic bags. If the loaf is to long I just slip one on one end and another on the other end they overlap in the middle and seem to do the trick. I also have noticed a difference in my sons ADHD eating only home baked as opposed to store bought. I'm sure it has something to do with all the extra sugar and additives. Anyway, Good Luck with the bread. It sounds like you are on the right track. The great thing about baking is getting to eat the mistakes. So just keep experimenting until you find a flour and a recipe that gives you the loaf you want.
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Bread
Aug 14, 2008 14:11:05 GMT -5
Post by keflavik on Aug 14, 2008 14:11:05 GMT -5
I went back to the hillbilly housewife recipe and I'm not sure that I would do it according to those directions. You may be having a problem with the yeast activation. Try dissolving/softening your yeast in the warm water with about 1/2 cup flour for about 10 minutes. Then adding the rest of the ingredients. I don't know what kind of flour you are using but adding the gluten will not necessarily have anything to do with the rising of the bread. Gluten is the "glue" that keeps if from crumbling and gives it a good texture. If you are using 100 percent whole wheat flour, this may be making it a bit heavy as well. Maybe a 50/50 whole wheat/white flour mixture will work better. I've also found that adding too much of any flour will make for a "heavy" bread. I use spelt flour and that seems to be the best for me. I love the extra protien it provides.
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Bread
Aug 17, 2008 20:36:47 GMT -5
Post by mrshester on Aug 17, 2008 20:36:47 GMT -5
Thank you ladies! I'm looking forward to trying the new bread recipe. My husband really likes the one I use now, especially with black bean soup. I've been using half Martha White ( I think)/half whole wheat from Wal-Mart with the packet yeast, Red Star brand. I'll have to buy more loaf pans, lol!
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Bread
Aug 19, 2008 15:26:27 GMT -5
Post by dawn on Aug 19, 2008 15:26:27 GMT -5
I would love to have the Black bean soup recipe. I love beans of all sorts and that sounds great. Is it something that I could can for this winter. Canned soup is great for busy winter days.
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Bread
Aug 19, 2008 20:21:22 GMT -5
Post by mrshester on Aug 19, 2008 20:21:22 GMT -5
It's called Maui Black Bean soup, and it's from my "Eat-Clean Diet" cookbook and we absolutely love it. I have no idea if it's a good canning soup, but this recipe makes for several nights of meals. I'll post it in the recipe section.
I guess I'll have to order those bread bags online, I can't seem to find anyone that carries them without having to drive a good bit.
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Bread
Aug 20, 2008 6:56:07 GMT -5
Post by dawn on Aug 20, 2008 6:56:07 GMT -5
I just use regular twist tie bags like mom use to use before sip-lock became available. I also have friend who I make an occasional loaf for, save there bags from their store bought bread. I get really lucky once in a while and the local bread store sells bread bags for 1.00 for 50. I use them for everything. I should have said the store bought bread bags ( the used ones) I just turn wrong side out all wipe clean and let dry.
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Bread
Jan 13, 2009 3:40:24 GMT -5
Post by simplycomplex on Jan 13, 2009 3:40:24 GMT -5
ok, I have a bread question I've never been able to get an answer to
When ever I make homemade bread it ends of having what I consider a thick crust. You know how the brown crust is a bit harder, and less fluffy feeling? Mine ends up with a thin brown crust but maybe an 1/8th - 1/4th inch of the white part also is hard. Thats the best way I can explain it really.. When its hot its all soft and fluffy and good, but as soon as it cools the middle is only alright, and anything that wasn't in the middle is hard. I've used different recipes, different ingredients, made rolls versus a loaf... its always the same so I assume its a technique issue?
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Sister Michelle
Administrator
I must keep my eyes on Jesus my Saviour
Posts: 1,065
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Bread
Jan 13, 2009 8:41:11 GMT -5
Post by Sister Michelle on Jan 13, 2009 8:41:11 GMT -5
[glow=red,2,300][/glow]You could ty adding gluten to the dry ingredients. Try 1 TBS per loaf
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Ronda
Gracious Lady
Living for My Lord, Striving for the Peace that Passes All Understanding.
Posts: 26
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Bread
Jan 21, 2009 13:03:11 GMT -5
Post by Ronda on Jan 21, 2009 13:03:11 GMT -5
Hi, Ronda here. I have been having similar problems with both the beginner recipe and the family recipe's from hillbillyhousewife.com. I haven't been able to get either of them to rise as well as it should. UNTIL, I realized it was most likely the simplest of things. Water, my water temperature has been far to warm/hot. I have been letting the water get to hot and it was basically killing my yeast. So try just bairly warm water and see if that will help.
Just a thought for you to consider. Love & Prayers, Ronda
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Bread
Feb 25, 2009 0:20:56 GMT -5
Post by simplycomplex on Feb 25, 2009 0:20:56 GMT -5
Hi, Ronda here. I have been having similar problems with both the beginner recipe and the family recipe's from hillbillyhousewife.com. I haven't been able to get either of them to rise as well as it should. UNTIL, I realized it was most likely the simplest of things. Water, my water temperature has been far to warm/hot. I have been letting the water get to hot and it was basically killing my yeast. So try just bairly warm water and see if that will help. Just a thought for you to consider. Love & Prayers, Ronda That might be part of it... I use pretty warm water since my mom always insists its too cool. I'll have to get a thermometer and try that.
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