Jewlzm Posted January 8, 2008 Share Posted January 8, 2008 Ok Ladies here it is... This recipe is the one I use.. this is just to show you the basics. Makes 2 large loaves Ingredients 1/2tbs salt 1/4 cup sugar or honey 1/3 cup vegetable oil 1tbs yeast 2 1/2 cup warm water 3 cups wheat flour 4-4 1/2 cups white flour (some for mixing some for sprinkling on counter. At this house. First you have to grind the wheat. (wouldn't have to but since we ran out of already ground.. we have to) (1st pic) While kids are finishing grinding wheat I assemble all my ingredients and measuring cups/spoons. (2nd pic) 853-100_0476.jpg 854-100_0477.jpg Quote Link to comment
Jewlzm Posted January 8, 2008 Author Share Posted January 8, 2008 In my KitchenAid (just got it a few months ago or I would be doing this all by hand) I put in 1/2 TBS salt, 1/4 cup sugar, and 1TBS yeast. (pic1) Next I add in 1/3 cup oil. (pic2) 855-100_0478.jpg 856-100_0479.jpg Quote Link to comment
Jewlzm Posted January 8, 2008 Author Share Posted January 8, 2008 Then I get warm tap water (2 1/2 cups) (pic1) and mix. Using a rubber spatula to pull away from sides and bottom. Add in 3 cups of wheat flour (pic2) and mix. Using a rubber spatula to pull away from sides and bottom. Allow to mix throughly for 1-2 minutes. 857-100_0481.jpg 858-100_0482.jpg Quote Link to comment
Jewlzm Posted January 8, 2008 Author Share Posted January 8, 2008 Add in half of the white flour (approximately 2 cups) (pic1) and mix. Add in 1.5 cups of white flour and mix throughly until dough pulls away from the sides. (pic2) Prepare a flat surface for kneading the dough. Sprinkle flour on flat surface. (pic3) 859-100_0483.jpg 860-100_0485.jpg 861-100_0498.jpg Quote Link to comment
Jewlzm Posted January 8, 2008 Author Share Posted January 8, 2008 Put dough on floured surface and sprinkle flour on the top and flatten out. I knead the dough with my knuckles and fingers-some knead with the heal of their hands- (pic1) Fold the dough in half (pic2) pat some of the flour off and rotate 90 degrees(pic3) and knead again. Knead the dough for approx 5 min.(kneading, folding, rotating) And form the dough into a ball. (pic4) 862-100_0500.jpg 863-100_0501.jpg 864-100_0502.jpg 865-100_0507.jpg Quote Link to comment
Jewlzm Posted January 8, 2008 Author Share Posted January 8, 2008 Put a cap full of oil into a big bowl and swirl it around. (pic1) Using the dough rub the oil around the bowl . It keeps the dough from sticking and coats the dough with oil to keep it moist while rising.(pic2) 866-100_0508.jpg 867-100_0511.jpg Quote Link to comment
Jewlzm Posted January 8, 2008 Author Share Posted January 8, 2008 Dampen a cheese cloth with hot water (ring out any excess water)(pic1) and place over the bowl. You are going to want to set the bowl out of the way in a warm place for the first rise. (pic2) 1Hour 868-100_0510.jpg 869-100_0512.jpg Quote Link to comment
Jewlzm Posted January 8, 2008 Author Share Posted January 8, 2008 Ok.. First rise is over. Check dough and make sure it has atleast doubled in size. If it hasn't you will need to let it rise a little longer. (pic1) Punch the dough down on the counter and sprinkle with flour again. (pic2) Flatten out the dough and cut it in two pieces. (pic3) 870-100_0515.jpg 871-100_0516.jpg 872-100_0519.jpg Quote Link to comment
Jewlzm Posted January 8, 2008 Author Share Posted January 8, 2008 Re-knead each half and form into loaves. (pic1) Butter 2 bread pans (pic2) and place loaves into pans. I slice my loaves diagonal . (just to give a place for the butter to melt later LOL) (pic3) Set aside for the second rise and re-cover with heated dampened cheese cloth. (pic4) Second rise 45 minutes or until they have doubled in size. Side Note – I set my bread dough on the side of the fire place or on the top of the stove in cold weather. Here I have it on the stove so if its not rising like it should I can crack the door to the oven open and turn it on for a few minutes allowing the heat to help the bread rise. 873-100_0520.jpg 874-100_0521.jpg 875-100_0522.jpg 876-100_0523.jpg Quote Link to comment
Jewlzm Posted January 8, 2008 Author Share Posted January 8, 2008 10 minutes before your second rise is done preheat oven to 350 degrees Ok second rise is finished. Check and make sure your bread has doubled its size.(pic1) Bread in oven and bake for 25-30 minutes until golden brown. (pic2) **Bread will make a hollow sound when you thump it if it is done.** 877-100_0524.jpg 878-100_0526.jpg Quote Link to comment
Jewlzm Posted January 8, 2008 Author Share Posted January 8, 2008 When timer goes off pull bread out of oven, pop out of pan onto a cooling rack. I butter the top of mine (pic1) And Taaa Daaa you now have lovely brown loaves of fresh bread! (Pic2) 879-100_0527.jpg 880-100_0528.jpg Quote Link to comment
Jewlzm Posted January 8, 2008 Author Share Posted January 8, 2008 I hope this is helpful. I know some of the pictures I really didnt need to do but I have 3 kids and they all wanted their hands in it. hehe So everyone do your homework make your bread and take lots of pictures! We want to see them all Quote Link to comment
Buttercup Posted January 8, 2008 Share Posted January 8, 2008 OK here we go.. I posted the recipe in an earlier thread but it might be a good idea to put it here too.. Never Fail Bread 2 Cups Hot tap water 3 T yeast 2/3 c. sugar 2 t salt 1/4 c. oil 5-6 c. bread flour put hot water in a bowl, dissolve sugar and salt, sprinkle yeast on top, let sit til bubbly. about 20 mins. Add oil, then flour, 1 C at a time. Knead 3-4 mins and let rest 15 mins. Knead 1 more time and put into a greased bowl turning to grease other side. cover w/ clean tea towel. let rise til doubled. punch down and divide in 2 equal parts. form into loaves and place in greased loaf pans, oil tops cover and let rise 1 hr.(covered) bake in a preheated 325 oven for 30 mins. Picture 1 - assemble ingredients Picture 2- placing hot tap water in bowl Picture 3- stir in sugar and salt to dissolve Picture 4- sprinkling yeast 881-StepByStepBreadIngredients.jpg 882-StepbyStepwater.jpg 883-StepbyStepsugarandsalt.jpg 884-StepByStepYeast.jpg Quote Link to comment
Buttercup Posted January 9, 2008 Share Posted January 9, 2008 Picture 1- Bubbly Yeast Picture 2- Pouring Oil into Yeast and stirring Picture 3- Adding Flour Picture 4- stirring in flour Picture 5- Dumping out onto a floured board Picture 6- Bad shot of me kneading the bread (ds thought and action shot was needed here.) Picture 7- Done kneading bread is smooth and not sticky Picture 8- Put into a greased bowl and turned to grease top Picture 9- Covered with a clean towel to Rise until Doubled 886-StepByStepBubblyYeast.jpg 887-StepByStepAddingOil.jpg 888-StepByStepAddingFlour.jpg 889-StepByStepStirringinFlour.jpg 890-StepByStepDumpontoFlouredBoardorCountertop.jpg 891-StepByStepKneadingBadShot.jpg 892-StepByStepkneadeduntilsmoothandnotsticky.jpg 893-StepByStepPlacedinagreasedbowlandturnedonce.jpg 894-StepbyStepCoveredtoletrise.jpg Quote Link to comment
Buttercup Posted January 9, 2008 Share Posted January 9, 2008 Picture 1- Doubled in Size Picture 2- Punching it down Picture 3- Dividing it in half Picture 4- Shaping the halves into loaves (or you can shape it into rolls at this time) Picture 5- Oiling the loaf pans.. (I used spray oil but you can use butter or shortening as well) Picture 6- Putting the loaves into the oiled pans Picture 7- Covering with towel to let rise until doubled Picture 8- After Rising they are ready to go into the oven at 325' for 30 minutes. Picture 9- In the oven Picture 10- After 30 minutes they should be a nice golden brown and sound hollow when tapped Picture 11- Butter or oil the tops for a softer crust Picture 12- Set on wire racks to cool and it's ready to eat! 895-StepByStepFirstRising.jpg 896-StepByStepPunchingDown.jpg 897-StepByStepDivideinHalf.jpg 898-StepByStepShapeintoLoaves.jpg 899-StepByStepOilloafPans.jpg 900-StepByStepPlaceinloafpans.jpg 901-StepByStepCoverpansletrise.jpg 902-StepByStepReadyForOven.jpg 903-StepByStepintheOven.jpg 904-StepByStepGoldenBrown.jpg 905-StepByStepButteringthetops.jpg 907-StepByStepFinished!.jpg Quote Link to comment
Fritz_Monroe Posted January 9, 2008 Share Posted January 9, 2008 Great pics folks, that's some good looking bread. I've always been told to slash the tops right before baking, obviously I need to do it before the second rise. Quote Link to comment
Jewlzm Posted January 9, 2008 Author Share Posted January 9, 2008 That is some fantastic looking bread Buttercup! Im jotting down your recipe for white bread! Quote Link to comment
Violet Posted January 9, 2008 Share Posted January 9, 2008 Both of you have posted some really nice step by step instructions. The finished loaves of bread look wonderful ! Thanks for giving the lessons. Quote Link to comment
ArmyOfFive4God Posted January 9, 2008 Share Posted January 9, 2008 OK, here's my go. I made dinner rolls with our spaghetti tonight. Jewlz was sweet enough to let me post on here as well: The recipes & cast of ingredients: Dinner Rolls 1 (1/4-ounce) package dry active yeast 1 cup warm water, about 110 degrees F 1/2 cup sugar 1 egg, beaten 2 teaspoons salt 1 cup milk, scalded but cooled to warm 4 ounces melted butter, plus 2 ounces (I used margarine) 5 cups flour, plus more, as needed In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4 ounces of butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes. Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour. Lightly oil the muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour. Preheat oven to 425 degrees F. Brush with remaining melted butter. Bake in preheated oven for 10 to 15 minutes, until golden brown. 908-HPIM0371a.JPG Quote Link to comment
ArmyOfFive4God Posted January 9, 2008 Share Posted January 9, 2008 1- the scalded milk cooling 2- Adding yeast to the mixer bowl 3- Adding the water to the mixer bowl 4- Dissolving yeast 5- Adding sugar 6- Adding egg 7- Adding salt 8- Adding milk 9- Adding melted margarine 10- Adding flour (This whole time -5 through10- the mixer has been running) 909-HPIM0372a.JPG 910-HPIM0373a.JPG 912-HPIM0374a.JPG 913-HPIM0375.JPG 914-HPIM0376.JPG 915-HPIM0377.JPG 916-HPIM0378.JPG 917-HPIM0379.JPG 918-HPIM0381.JPG 919-HPIM0382.JPG Quote Link to comment
ArmyOfFive4God Posted January 9, 2008 Share Posted January 9, 2008 11 & 12- more shots of the dough being mixed 13- Dough plopped on a floured counter with dough sprinkled on top 14- Kneading the dough. Grabbing the side of the dough farthest away, pull it towards you & fold over the rest of the dough 15- Push dough down with the heels of your hands 16- Dough turned one quarter turn 17- Repeat step 14, keep repeating steps 14-16 18- Melt about a tablespoon of butter or margarine in a bowl 19- Using a paper towel, wipe the melted butter around & up the sides of the bowl, until your bowl is well-greased 920-HPIM0383.JPG 921-HPIM0384.JPG 922-HPIM0386.JPG 923-HPIM0387.JPG 924-HPIM0388.JPG 925-HPIM0389.JPG 926-HPIM0390.JPG 927-HPIM0391.JPG 928-HPIM0392.JPG Quote Link to comment
ArmyOfFive4God Posted January 9, 2008 Share Posted January 9, 2008 20- Put your kneaded dough into the bowl, turning over once to be sure all sides are coated with butter 21- Cover with a towel & let rise in a warm spot for 1 hour 22- Generously spray or oil your muffin tins (I use 2 12-ct tins which yields 24 rolls) 23- Punch down the dough 24- Pinch off a bit of dough to make about a 1-inch ball 25- Rolls the dough between your palms to form a ball 26- The dough ball 27- Placing balls into each muffin cup, 3 per cup 28- The filled tins before the second rise. Cover them with a towel & allow to rise again, this time for 30 minutes 29- After the second rise 929-HPIM0393.JPG 930-HPIM0394.JPG 931-HPIM0395.JPG 932-HPIM0396.JPG 933-HPIM0397.JPG 934-HPIM0398.JPG 935-HPIM0399.JPG 936-HPIM0400.JPG 937-HPIM0401.JPG 938-HPIM0402.JPG Quote Link to comment
ArmyOfFive4God Posted January 9, 2008 Share Posted January 9, 2008 30- I had to throw my pastry brush away last time I made these & just haven't gotten around to replacing it yet. So I spooned my melted margarine over the unbaked rolls. 31- The rolls after being drowned in margarine (YUM!). I baked mine for about 12 minutes. 32- Mmmmmm..... Fresh out of the oven 33- Ready for the table. See how they pull apart into 3 sections? DELICIOUS!!! 939-HPIM0403.JPG 940-HPIM0404.JPG 941-HPIM0405.JPG 942-HPIM0406.JPG Quote Link to comment
ArmyOfFive4God Posted January 9, 2008 Share Posted January 9, 2008 BTW, I self photographed this, except the ones where both of my hands are in the dough, so please excuse the poor pic quality Quote Link to comment
Jewlzm Posted January 9, 2008 Author Share Posted January 9, 2008 lol I had to take some of my own pictures also. The ones of my left hand only. Those rolls look delicious Kayla! Good Job Quote Link to comment
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