Grubby Posted January 4, 2007 Share Posted January 4, 2007 I do not bake bread! My question is this.... Some recipes call for melted shortening, some oil. Does it matter what kind of fat I use? Link to comment
GoatLady Posted January 4, 2007 Share Posted January 4, 2007 Any fat is fine, just melt solid ones first. To tell if it;s doubled, stick your finger into it. If the hole closes up at all, it's not done. If the hole stays, it's doubled Link to comment
Grubby Posted January 4, 2007 Author Share Posted January 4, 2007 That's a good tip! What if I stick my finger in it and it deflates? Doubled, yes? What if I let it sit too long is it still going to be ok? What should I do to fix it? I'm asking these far out questions so I'll know what to do. For todays breadmaking adventure I'm using a recipe from Buttercup. Want the recipe, let us know. Link to comment
ArmyOfFive4God Posted January 4, 2007 Share Posted January 4, 2007 Alton Brown from foodnetwork uses a straightsided cylindrical container and places a rubber band around the container at the top of the dough when he puts the dough into the container to rise. Then he knows exaclty how much it's risen. Link to comment
TheCG Posted January 4, 2007 Share Posted January 4, 2007 Around the outside of the container where the top of the dough is? *has an image of someone keeping thinking it's not done because the rubberband is around the dough itself and keeps rising with it* Link to comment
GoatLady Posted January 4, 2007 Share Posted January 4, 2007 Quote: What if I stick my finger in it and it deflates? Doubled, yes? Then it's been too long. That's supposed to be bad but mine doe that time to time, no big deal. Quote: I punched it down and it deflated. I like doing that! Link to comment
Grubby Posted January 5, 2007 Author Share Posted January 5, 2007 I've got yet another question. Link to comment
Buttercup Posted January 5, 2007 Share Posted January 5, 2007 Why don't you just come up here and we will do it together? Once you shaped the bread and put it in the bread pans did you let it rise again? Link to comment
ArmyOfFive4God Posted January 5, 2007 Share Posted January 5, 2007 Quote: Around the outside of the container where the top of the dough is? Link to comment
Grubby Posted January 5, 2007 Author Share Posted January 5, 2007 Quote: Once you shaped the bread and put it in the bread pans did you let it rise again? YES! I can read directions! Link to comment
Buttercup Posted January 5, 2007 Share Posted January 5, 2007 oh geesh open mouth insert foot... I wasn't sure if that was in the directions I sent or not.. Don't give up.. LOL if at first you don't succeed try try again... Link to comment
HSmom Posted January 5, 2007 Share Posted January 5, 2007 I wonder if it didn't rise well during baking because it had over-risen the first time (hence the complete collapse when you poked it). I've only been bread-baking for about a year, but it seems to me like sometimes the yeast gets 'used up'. Link to comment
BiscuitMaker Posted January 5, 2007 Share Posted January 5, 2007 Grubby--There is a great web-site for bread the best really. TheFreshLoaf.com, they even have bread classes on there. It is really fun to read. I have learned a lot there. Link to comment
Pixie Posted January 6, 2007 Share Posted January 6, 2007 from what i understand when you let it rise to much the bread falls. are you making whole wheat or white bread? i like whole wheat better, it is more fun to make. Link to comment
Pixie Posted January 6, 2007 Share Posted January 6, 2007 http://www.rogersfoods.com/ 100% Whole Wheat Bread Imperial Ingredient Metric 1 tsp. honey 5 mL 1/2 cup lukewarm water 125 mL 2 tbsp. dry active yeast 25 mL 3 1/2 cups warm water 875 mL 1/4 cup honey 50 mL 2 tbsp. molasses 25 mL 1/2 cup vegetable oil 125 mL 2 egg, beaten 2 2 tbsp. lemon juice 25 mL 10 1/2 -11 1/2 cups ROGERS NO ADDITIVE WHOLE WHEAT FLOUR 2625 - 2875 mL 4 tsp. salt 20 mL Dissolve 1 tsp. (5 mL) honey in 1/2 cup (125 mL) lukewarm water. Sprinkle yeast into water. Let stand 10 minutes, then stir well. Measure 3 1/2 cups (875 mL) warm water into a large bowl. Add 1/4 cup (50 mL) honey, molasses, vegetable oil, beaten eggs and lemon juice; mix well. Add yeast mixture and stir. Gradually add 5 cups (1250 mL) flour, beating vigorously after each addition. Let stand 15 - 20 minutes until mixture is very light and foamy. Add salt and remaining 5 1/2 to 6 1/2 cups of flour to make a soft, workable dough. Turn dough out onto lightly floured surface; knead 10 -15 minutes until dough is smooth and elastic. Form dough into a ball and place in greased bowl, turning once to grease the top. Cover and let rise 50 minutes or until doubled. Punch down and shape into 4 round balls. Cover and let rest 20 minutes. Form into loaves and place in greased 8 1/2" x 4 1/2" (1.5 L) loaf pans. Brush tops with oil. Cover and let rise 50 - 55 minutes. Bake in 375°F (190°C) oven for 30 - 40 minutes or until bread sounds hollow when tapped. Remove from pans and cool on wire rack. YIELD: 4 loaves. this is my bread recipe. just dont forget to add the salt, i always forget that part. heh heh Link to comment
Northwoods Posted January 6, 2007 Share Posted January 6, 2007 I had a problem with my bread falling a couple of times and come to find out my oven was off by several degree's. It's old and until I can get a new one, I have to remember if a recipe calls for 350, I have to set it for closer to 360. Just another thought on the subject........ Link to comment
Grubby Posted January 6, 2007 Author Share Posted January 6, 2007 I was making white. I'm not sure about my oven. It's only 7 years old, but you never know. Link to comment
StefanieQ Posted January 8, 2007 Share Posted January 8, 2007 I was having flat/short loaves until I looked at bread pan size. Mine were bigger than everyone else's, it seems. So if the recipe said it would make 6 loaves, I made 4 and it made a much more normal looking loaf. You might look at your pan size . . . Link to comment
HighAltitude Posted January 9, 2007 Share Posted January 9, 2007 Grubby, don't give up! After a few more loaves, you'll be an expert. Just ask my DH. He ate all fifty "bricks" without a word. H.A.--Former maker of wheat bricks who finally makes decent loaves. Link to comment
MommyofSeven Posted January 22, 2007 Share Posted January 22, 2007 Yeah mine have been rather bricky lately, but bread is a picky little monster. I frequently over rise mine if it's real warm in here, but at the same time, due to the location of my kitchen, I have to either crank the heat up or have something cooking in there or it won't rise at all. It cooks much better in the summer time, but who wants to bake bread when it's 90 outside?!?!?! Gah! I want a bread machine, too, mine broke, but when the babies get bigger I will go back to practicing the fine art of brick err bread making so I will have it right when TSHTF. Mo7 Link to comment
Snowmom Posted January 22, 2007 Share Posted January 22, 2007 Grubby, I posted my bread recipe some time ago after the fair last year. Cat had asked for it as well as other recipes I had used. This will take you to it. http://www.mrssurvival.com/ubbthreads/sh...ge=7#Post102131 Oh, I have a bread machine and I don't use it. I would rather make more than one loaf at a time, or make buns or whatever. The machine sets on the counter and takes up space, getting used once every two years or so. Now, I read where you had asked about sticky fingers, well, you want to put shortening on your hands before doing anything with bread. Link to comment
westbrook Posted January 26, 2007 Share Posted January 26, 2007 he didn't let the bread rise, punch it down, put it in a pan and let it rise a second time. Link to comment
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