Making bread from scratch. . . sort of. . . - Page 2

purplefdu · 02-27-2008, 09:31 AM

French toast and bread pudding are incredibly good uses of stale bread. I think they taste better with stale bread myself.

Solinvicta · 02-27-2008, 02:42 PM

I used to make French toast with my early bread failures that didn't rise quite enough...the bread wouldn't taste too good on its own, but through the magic of eggs and powdered sugar... :-) :-)

redsoxmaniac · 03-04-2008, 07:57 AM

I usually make homemade bread on Fridays. I find with more people around the house almost all of it goes pretty quickly. If it doesn't I slice it, bag it and freeze it and have really good toast during the week. I have a very good restaurant/bakery near me that bakes great bread, if I don't have time to bake I do the same thing bring it home and what doesn't get used in a few days goes in the freezer. I use it for toast, french toast and also butter it and add garlic powder and sometimes a little cheese and pop it in the oven on 350. My family really likes it.

I hardly ever let my bread bake in the bread machine itself. I let it rise there and then bake it on a baking stone with parchment paper...great crust that way. I also sometimes let it rise and make two smaller loaves. Freeze one after I cook it and let it cool. I used to bake bread 2 times a week but now I am down to once a week. I also use the bread machine for pizza dough...what I don't use up, I freeze and use for either pizza or calzones.

Miss Rosie · 03-06-2008, 07:55 PM

I bake about once a week and use the NYTimes recipe that they published last year. It's the easiest, most fool-proof recipe I've ever seen. It just needs a quick mixing the day before, and it rises overnight, then needs a 2-hour second rise and baking in a very hot oven. I use a mix of whole wheat and rye, with excellent results, especially fresh.

Before I found that recipe, I nearly killed a KitchenAid with our appetite for bread!

mbhunter · 03-06-2008, 08:54 PM

We got our bread machine at a thrift store. Wow what a great $5. Just be sure that the paddle that kneads the dough is included.

We've been making bread because our daughter has a lot of food allergies. This way we know exactly what we put into it.

Milehimama · 03-07-2008, 09:11 AM

I use my "failures" as bread crumbs. Grate them with a cheese grater. Or cut into cubes for stuffing mix. My son can't have a lot of food additives, including MSG so I can't buy stuffing mix (plus,this is free!)

I really like using it to make kolaches, hamburger buns, etc. They blow store bought rolls and hamburger buns out of the water and it's so easy to just mix the dough in the breadmaker!

mcnerd · 03-07-2008, 07:02 PM

If it takes you more than a couple days to finish a loaf of homemade bread, like single me, the bread guru's recommend that it be frozen and then retrieve the slices when you want. You will always have fresh bread. Refrigerator is a no-no since it tends to make it go stale faster. If not frozen it should be stored in a cool, dry location. Now I know why my grandparents had bread boxes.

Some people don't like bread machines because of the hole in the bottom of the bread. Easy solution, use the DOUGH cycle only and then finish the baking in the oven. Best of both worlds. It also allows you to experiment with bread designs that you can do in the machine.

Here is a slightly "different" recipe for some:

Adele's Dog Biscuits

8 ounces chicken broth
1/3 cup water
1 cup nonfat dry milk
1 whole egg -- lightly beaten
2 teaspoons salt
1 cup whole wheat flour
1/2 cup oatmeal
1 cup all-purpose flour
1/2 cup rye flour
1/4 cup cornmeal
3 tablespoons freshly-minced parsley
1 teaspoon garlic powder
1/2 cup shredded cheese

Place all ingredients in your machine in the order recommended by your machine's manufacturer. Place the pan in your machine. Select the dough or manual cycle and press start.

Stop the machine 5 minutes after the first kneading has gotten fully underway. Turn the dough out on to a floured board, dust board as needed to prevent sticking. Let the dough rest about 10 or 15 minutes. Then choose your method:

1. Roll 1/2" thick and cut out shapes.

2. Pull off small (or large) lumps and "mold" bone shapes with your hands.

Bake at 250 degrees for 45 minutes on a vegetable-sprayed or parchment-covered baking sheet. Let them cool and dry out overnight. This is how they stay crunchy. Store in airtight container.

This recipe yields about 100 dog biscuits.

Comments: This recipe has no leavening.
Source: "The Bread Machine Digest at http://www.sonic.net/webpub/"

02-27-2008, 09:31 AM	#11
purplefdu Senior Member Join Date: Jan 2008 Location: Eliot, ME USA Posts: 538 Reputation: (27)	French toast and bread pudding are incredibly good uses of stale bread. I think they taste better with stale bread myself. __________________ Homeward Bound Puppy Blog&Personal Blog best general coupon site & organic grocery coupon help

03-06-2008, 08:54 PM	#15
mbhunter Member Join Date: Jan 2008 Posts: 82 Reputation: (22)	We got our bread machine at a thrift store. Wow what a great $5. Just be sure that the paddle that kneads the dough is included. We've been making bread because our daughter has a lot of food allergies. This way we know exactly what we put into it. __________________ Mighty Bargain Hunter

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02-27-2008, 02:42 PM	#12
Solinvicta Member Join Date: Feb 2008 Location: Sandy Hook, CT Posts: 77 Reputation: (12)	I used to make French toast with my early bread failures that didn't rise quite enough...the bread wouldn't taste too good on its own, but through the magic of eggs and powdered sugar... :-) :-)

03-04-2008, 07:57 AM	#13
redsoxmaniac Senior Member Join Date: Feb 2008 Posts: 104 Reputation: (13)	I usually make homemade bread on Fridays. I find with more people around the house almost all of it goes pretty quickly. If it doesn't I slice it, bag it and freeze it and have really good toast during the week. I have a very good restaurant/bakery near me that bakes great bread, if I don't have time to bake I do the same thing bring it home and what doesn't get used in a few days goes in the freezer. I use it for toast, french toast and also butter it and add garlic powder and sometimes a little cheese and pop it in the oven on 350. My family really likes it. I hardly ever let my bread bake in the bread machine itself. I let it rise there and then bake it on a baking stone with parchment paper...great crust that way. I also sometimes let it rise and make two smaller loaves. Freeze one after I cook it and let it cool. I used to bake bread 2 times a week but now I am down to once a week. I also use the bread machine for pizza dough...what I don't use up, I freeze and use for either pizza or calzones.

03-06-2008, 07:55 PM	#14
Miss Rosie Senior Member Join Date: Jan 2008 Posts: 101 Reputation: (27)	I bake about once a week and use the NYTimes recipe that they published last year. It's the easiest, most fool-proof recipe I've ever seen. It just needs a quick mixing the day before, and it rises overnight, then needs a 2-hour second rise and baking in a very hot oven. I use a mix of whole wheat and rye, with excellent results, especially fresh. Before I found that recipe, I nearly killed a KitchenAid with our appetite for bread!

03-07-2008, 09:11 AM	#16
Milehimama Senior Member Join Date: Jan 2008 Posts: 116 Reputation: (13)	I use my "failures" as bread crumbs. Grate them with a cheese grater. Or cut into cubes for stuffing mix. My son can't have a lot of food additives, including MSG so I can't buy stuffing mix (plus,this is free!) I really like using it to make kolaches, hamburger buns, etc. They blow store bought rolls and hamburger buns out of the water and it's so easy to just mix the dough in the breadmaker!

03-07-2008, 07:02 PM	#17
mcnerd Member Join Date: Mar 2008 Location: Southern California Posts: 74 Reputation: (12)	If it takes you more than a couple days to finish a loaf of homemade bread, like single me, the bread guru's recommend that it be frozen and then retrieve the slices when you want. You will always have fresh bread. Refrigerator is a no-no since it tends to make it go stale faster. If not frozen it should be stored in a cool, dry location. Now I know why my grandparents had bread boxes. Some people don't like bread machines because of the hole in the bottom of the bread. Easy solution, use the DOUGH cycle only and then finish the baking in the oven. Best of both worlds. It also allows you to experiment with bread designs that you can do in the machine. Here is a slightly "different" recipe for some: Adele's Dog Biscuits 8 ounces chicken broth 1/3 cup water 1 cup nonfat dry milk 1 whole egg -- lightly beaten 2 teaspoons salt 1 cup whole wheat flour 1/2 cup oatmeal 1 cup all-purpose flour 1/2 cup rye flour 1/4 cup cornmeal 3 tablespoons freshly-minced parsley 1 teaspoon garlic powder 1/2 cup shredded cheese Place all ingredients in your machine in the order recommended by your machine's manufacturer. Place the pan in your machine. Select the dough or manual cycle and press start. Stop the machine 5 minutes after the first kneading has gotten fully underway. Turn the dough out on to a floured board, dust board as needed to prevent sticking. Let the dough rest about 10 or 15 minutes. Then choose your method: 1. Roll 1/2" thick and cut out shapes. 2. Pull off small (or large) lumps and "mold" bone shapes with your hands. Bake at 250 degrees for 45 minutes on a vegetable-sprayed or parchment-covered baking sheet. Let them cool and dry out overnight. This is how they stay crunchy. Store in airtight container. This recipe yields about 100 dog biscuits. Comments: This recipe has no leavening. Source: "The Bread Machine Digest at http://www.sonic.net/webpub/"