1. This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies. Learn More.

Homemade Bread

Discussion in 'Food & Drinks' started by John Brunner, Aug 29, 2020.

  1. John Brunner

    John Brunner Senior Staff
    Staff Member Senior Staff Greeter Task Force Registered

    Joined:
    May 29, 2020
    Messages:
    24,906
    Likes Received:
    36,366
    I've fried doughnuts, but have never made bagels, nor have I ever had a homemade one.

    I just looked up a couple of recipes. I always thought that bagels were unleavened, but the recipes I found call for yeast.
     
    #76
    Don Alaska likes this.
  2. Beth Gallagher

    Beth Gallagher Supreme Member
    Registered

    Joined:
    Jan 11, 2018
    Messages:
    21,790
    Likes Received:
    46,341
    My next attempt will be to make sub rolls. There are lots of recipes on Youtube; I'm going to try this one first...



    I also have a new pizza dough recipe that I want to try. I ordered some semolina flour so I can get back into pasta making, but that's a different thread. :D
     
    #77
    Faye Fox and John Brunner like this.
  3. John Brunner

    John Brunner Senior Staff
    Staff Member Senior Staff Greeter Task Force Registered

    Joined:
    May 29, 2020
    Messages:
    24,906
    Likes Received:
    36,366
    What pan did you use for making your burger buns?
     
    #78
  4. Beth Gallagher

    Beth Gallagher Supreme Member
    Registered

    Joined:
    Jan 11, 2018
    Messages:
    21,790
    Likes Received:
    46,341
    I have a hamburger bun pan; I think it's Chicago Metallic or Wilton. I've had it for a while so I don't remember. I also have a "muffin top" pan that is similar but holds 12 and is smaller diameter circles. Did you get the rings to make ciabatta?
     
    #79
    John Brunner likes this.
  5. John Brunner

    John Brunner Senior Staff
    Staff Member Senior Staff Greeter Task Force Registered

    Joined:
    May 29, 2020
    Messages:
    24,906
    Likes Received:
    36,366
    I ordered the rings but they've not arrived.

    I have looked at those muffin top pans and burger bun pans, but none of them seem to be deep enough.
     
    #80
  6. Beth Gallagher

    Beth Gallagher Supreme Member
    Registered

    Joined:
    Jan 11, 2018
    Messages:
    21,790
    Likes Received:
    46,341
    Here's my burger bun pan. I can't find a manufacturer's mark on it anywhere so I still don't know what brand it is. The depth is about 1".

    IMG_0806.jpg IMG_0805.jpg IMG_0804.jpg
     
    #81
    John Brunner likes this.
  7. Mary Stetler

    Mary Stetler Veteran Member
    Registered

    Joined:
    May 30, 2021
    Messages:
    7,253
    Likes Received:
    13,607
    Matzos are unlevened. Bagels definitely contain yeast.
    Yum
     
    #82
    John Brunner likes this.
  8. Trevalius Guyus

    Trevalius Guyus Veteran Member
    Registered

    Joined:
    Jan 22, 2020
    Messages:
    792
    Likes Received:
    1,042
    OK, I've come up with an amazing GF bread recipe in my battle to end my acid indigestion problems that I've been having since I got into sourdough, and wheat flours, about six months ago. I put my gluten intolerance out of my mind, and paid the price. Now, I'm back in the fold, so.....

    1 cup soy milk
    1 tablespoon fresh lemon juice
    1 cup oat flour (90g)
    3/4 cup brown rice flour (90g)
    3/4 cup sorghum flour (90g)
    1/2 cup arrowroot starch (65g)
    2 tablespoons baking powder (8g)
    2 tablespoons psyllium husk, powdered (14g)
    1 tablespoon honey (12g)
    1 teaspoon sea salt (6g)
    1/2 cup (120g) lukewarm water (filtered or spring)
    Oven at 450°
    Make muffins or loaf.
    Mix everything up.
    Allow to sit about a half hour.
    Bake, covered in aluminum foil, for about 15 minutes. Uncover, and bake for another 20 minutes, but keep an eye on everything. May need less or more time, do skewer test, at intervals. Enjoy!
     
    #83
  9. Beth Gallagher

    Beth Gallagher Supreme Member
    Registered

    Joined:
    Jan 11, 2018
    Messages:
    21,790
    Likes Received:
    46,341
    Woohoo!! I've been playing with the new mixer. Made these this morning...

    IMG_0835.jpg

    IMG_0837.jpg
     
    #84
  10. Trevalius Guyus

    Trevalius Guyus Veteran Member
    Registered

    Joined:
    Jan 22, 2020
    Messages:
    792
    Likes Received:
    1,042
    #85
    Beth Gallagher likes this.
  11. Beth Gallagher

    Beth Gallagher Supreme Member
    Registered

    Joined:
    Jan 11, 2018
    Messages:
    21,790
    Likes Received:
    46,341
    Thanks! I need to work on my shaping but I'm having fun with it.

    I had planned to try making croissants today but reading all the steps in the recipe made me tired so I put that off for another time.
     
    #86
    Mary Stetler likes this.
  12. Beth Gallagher

    Beth Gallagher Supreme Member
    Registered

    Joined:
    Jan 11, 2018
    Messages:
    21,790
    Likes Received:
    46,341
    I "tweaked" the soft sandwich bread loaf recipe today. Instead of evaporated milk and sugar, I used sweetened condensed milk in the dough. Bread turned out delicious but didn't rise as much as the similar loaf made with evaporated milk. I'm really learning a lot about dough; I guess ya just have to make lots of bread to become proficient.

    I recently learned that a way to tell whether the dough has been kneaded sufficiently is to pull off a golf ball sized piece and stretch it into a "window." If it stretches without breaking it is good to go.
     
    #87
    Yvonne Smith likes this.
  13. Beth Gallagher

    Beth Gallagher Supreme Member
    Registered

    Joined:
    Jan 11, 2018
    Messages:
    21,790
    Likes Received:
    46,341
    Today I'm trying another hamburger bun recipe. My first attempt at buns last week turned out very pretty "looking", but they were a bit heavy and "bready". They overpowered the meat in the sandwich. So hopefully this new recipe will be lighter and fluffier buns. The dough is proofing right now so we'll see how it goes.
     
    #88
  14. Beth Gallagher

    Beth Gallagher Supreme Member
    Registered

    Joined:
    Jan 11, 2018
    Messages:
    21,790
    Likes Received:
    46,341
    Attempt #2 at burger buns was a bit better but still not "there." These have a good flavor but are just too dense, though not as dense as the first batch. I want fluffy buns!!! :D:D

    I discovered that the bun pan really was a good investment. My recipe made 8 buns and my pan only holds 6, so I made two free style buns baked on a baking sheet. The raw buns all started out looking the same but they surely didn't end up the same. The ones baked in the bun pan are much prettier and more consistent size-wise.
     
    #89
  15. John Brunner

    John Brunner Senior Staff
    Staff Member Senior Staff Greeter Task Force Registered

    Joined:
    May 29, 2020
    Messages:
    24,906
    Likes Received:
    36,366
    Who in the heck is eating all this bread in your house? I learn by doing what you're doing...total immersion and repetition, so lessons are fresh when trying again. But the product has gotta get consumed.

    You do know that bread is bad for birds, don't you? ;)
     
    #90

Share This Page