Melodi
Disaster Cat
Hi, I'm so happy to see people useing this board. I love to chat about cooking stuff. Here in Ireland, there are wonderful soda breads, but not a long tradition of yeast bread making. I order our "strong" white flour in 30 pounds bags and make most of ours. My husband will not eat whole wheat bread, but I get large bags of it to, for me. Since we usually have houseguests during the week, I make between 6 and 10 loaves of bread and rolls a week. This adds up fast, and I'm very glad that I have a good bread baker. Mine is from the U.S., since we can get them here now, but its still cheaper to import a top of the line U.S. one, than pay the same price here for a smaller one. By the next time I need a new machine, this may have changed. A lot of people are starting to get interested in them.
Anyway, I mostly use mine as a keading machine, more now that I have an electric oven, instead of just the turf stove. I love the bread made in the turf stove, but I don't like having to use it all the time. When it works well, its the best bread in the world, when its not a happy stove, we can end up waiting for a long time until dinner. Still, I'm glad of the experiance I've had with it, it might prove very useful someday.
OK, in hope of encouraging other people to post their favorite (or quickest or healthiest or whatever) bread reciepie. Here's my husband's favorite. I use the bread machine, but you wouldn't have too. And it works best cooked in an oven with a pan of water under it to harden the crust. Next best is the "french bread" setting on the machine. I'm sure there are versions of it in books, but basicaly I put it together on my own. Its a very simple, "European Style" bread.
Simple Hard White Bread (can use up to 1 cup whole wheat)
1 1/2 cups water
1 to 1 1/2 teaspoons salt
1 tablespoon sugar (use 2 if making by hand, useing one to proof yeast)
1 to 3 tablespoons olive oil
4 cups unbleached white flour
2 tsp yeast
Make acording to bread baker directions, or knead by hand for about 5 minutes. If making by hand, this bread is even better if you proof the liquid/sugar/yeast/1cup flour for as long as overnight. But you may need to adjust the liquid if you want to do this in the bread baker. If cooking in oven, pre-heat high (like 425) then turn down to about 375 when you put bread in oven. Put pan of water under bread..this will steam it hard. Cook about 40 minutes for bread, 25 to 30 for hard rolls.
Looking forward to seeing other recipies...
Melodi...whose about to try and figure out how to scale down the walton-feed reciepie to let the bread baker knead it as she can't knead bread for 15 minutes but her bread baker can...
P.S. you can make this bread with no oil at all, but it will be dryer and not keep as well..if you have any left to keep...
Anyway, I mostly use mine as a keading machine, more now that I have an electric oven, instead of just the turf stove. I love the bread made in the turf stove, but I don't like having to use it all the time. When it works well, its the best bread in the world, when its not a happy stove, we can end up waiting for a long time until dinner. Still, I'm glad of the experiance I've had with it, it might prove very useful someday.
OK, in hope of encouraging other people to post their favorite (or quickest or healthiest or whatever) bread reciepie. Here's my husband's favorite. I use the bread machine, but you wouldn't have too. And it works best cooked in an oven with a pan of water under it to harden the crust. Next best is the "french bread" setting on the machine. I'm sure there are versions of it in books, but basicaly I put it together on my own. Its a very simple, "European Style" bread.
Simple Hard White Bread (can use up to 1 cup whole wheat)
1 1/2 cups water
1 to 1 1/2 teaspoons salt
1 tablespoon sugar (use 2 if making by hand, useing one to proof yeast)
1 to 3 tablespoons olive oil
4 cups unbleached white flour
2 tsp yeast
Make acording to bread baker directions, or knead by hand for about 5 minutes. If making by hand, this bread is even better if you proof the liquid/sugar/yeast/1cup flour for as long as overnight. But you may need to adjust the liquid if you want to do this in the bread baker. If cooking in oven, pre-heat high (like 425) then turn down to about 375 when you put bread in oven. Put pan of water under bread..this will steam it hard. Cook about 40 minutes for bread, 25 to 30 for hard rolls.
Looking forward to seeing other recipies...
Melodi...whose about to try and figure out how to scale down the walton-feed reciepie to let the bread baker knead it as she can't knead bread for 15 minutes but her bread baker can...
P.S. you can make this bread with no oil at all, but it will be dryer and not keep as well..if you have any left to keep...
