braking bead

[lorilei]

hrm...hrm... um, I mean baking bread!! http://www.cookinglight.com/bbs/smile.gif

Now that I have your attention (*wink*), I wanted to ask a question of those of you who bake bread...

Do you generally bake bread on weekends? During the week?

How do you find time for this most fulfilling task, and do you have any hints or tips for those of us trying to fit a bit of delicious homeade bread into our lives?

PS
I DO have a bread machine, but I only use it for pizza dough because it scares me. I want bread that looks like bread -- not a big square thing http://www.cookinglight.com/bbs/smile.gif

[MrsReber]

I use my bread machine mostly for pizza dough, but I have on occasion used it to make bread. I do not like the way the loaves come out so I usually make the dough and let it rise, then finish it in the oven. This works for my foccacia bread and an apple braid I had made. If I make bread entirely by hand, I will do it on the weekend- most often a Sunday or Saturday during hunting season while my husband is out of the house! I love to make bread and love the smell of it cooking. Cinnamon bread is my favorite and I find it comes out better in the oven anyway. I have never tried the timer on the bread machine. I am afraid. But it gets a workout from the pizza dough. I make it about once a week! I have a couple of wonderful bread machine cookbooks (my husband bought me one for Christmas) that have lots of dough recipes where the bread finishes baking in the oven. Cuts down on some of the time.

[Natasha]

Originally posted by lorilei:
hrm...hrm... um, I mean baking bread!! http://www.cookinglight.com/bbs/smile.gif

Now that I have your attention (*wink*), I wanted to ask a question of those of you who bake bread...

I love baking bread (I mean braking bead) but don't have a bread machine (yet!!) so I don't make it very often. In a past life, it was something I would do on a weeknight now and again, but now it's a weekend thing.

As for finding time, I like making it when I'm puttering around the house because I can get stuff done and "babysit" it at the same time, plus I get to enjoy the incomparable aroma of baking bread (the number 1 reason I make it, I think!) Makes any chore more enjoyable. http://www.cookinglight.com/bbs/smile.gif

Don't know how helpful that is, but I tried! Good luck.

[Laura B]

* Exported from MasterCook *

Tomato Panzanella With Provolone and Ham

Recipe By :Cooking Light Magazine. May 2000. Page: 190.
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups diced tomato (about 1-1/2 pounds)
1 tablespoon capers
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
2 tablespoons balsamic vinegar
4 cups (1-inch) cubed day-old rosemary bread
(about 8 ounces)
1/2 cup (3 ounces) diced 33%-less-sodium ham
1/2 cup (2 ounces) diced sharp provolone cheese
1/2 cup chopped fresh basil

1. Combine first 5 ingredients in a large bowl; cover and marinate in refrigerator 8 hours. Stir in vinegar.

2. Add bread and remaining ingredients just before serving; toss gently. Yield: 4 servings (serving size: 1-3/4 cups).

- - - - - - - - - - - - - - - - - - -

Per serving: 3 Calories (kcal); trace Total Fat; (7% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 86mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Any sturdy peasant-type bread will work in this dish, but we liked rosemary the best. Your bread should be slightly stale; if not, arrange bread cubes on a baking sheet and bake for 10 minutes at 350 degrees.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

[lorilei]

I have baked some bread in my life, so I know the basics -- but I know that there are tricks out there as well, and I need to get in on these http://www.cookinglight.com/bbs/smile.gif (comeon, where's the secret circle, guys?)

I'm very interested in European market breads etc, rather than traditional loaves. But I'm willing to get excited about anything.

Can we start a separate thread for recipes?

[Susann]

Thanks LauraB-can't wait to try it!

[Natasha]

Go for it (the new thread)! Just wanted to mention that there was that whole article on European breads. Anyone tried any of those? I believe there was an awesome-looking potato one. (You can drag this train of thought over to your brand-new Bread Thread if it interests you...)

Okay, that's it for lunchtime. See y'all later. And Lorilei (in response to your comment on cookie press thread): yes, I know - I have that effect on many people http://www.cookinglight.com/bbs/wink.gif Hahahaha....

[This message has been edited by Natasha (edited 07-27-2000).]

[lorilei]

Natasha - Do you remember which issue the bread was in?

I've found the most wonderful looking book:

http://images.amazon.com/images/P/0385477775.01.MZZZZZZZ.gif

RUSTIC EUROPEAN BREADS FROM YOUR BREAD MACHINE by Linda Eckhardt

It looks like a winner -- it emphasises using the bread machine to do the kneading and rising and then show you how to shape and bake all kinds of loaves. It has received excellent reviews from all over the place.

Thought I'd pass the idea along to anyone who is interested -- and ask if anyone knows anything (good OR bad) about the book?

[This message has been edited by lorilei (edited 07-27-2000).]

[Natasha]

Originally posted by lorilei:
Natasha - Do you remember which issue the bread was in?

[This message has been edited by lorilei (edited 07-27-2000).]

Sorry...I can't remember. Feb to Apr 2000, I guess. Gee, that's helpful. http://www.cookinglight.com/bbs/rolleyes.gif Just had a quick look on the recipe finder and couldn't find any of the recipes I remembered. Does anyone else find the recipe search function frustrating? It's not just that they don't have everything ('cause I can kind of understand that), but it doesn't seem to have a very efficient search engine or keyword query templates. (Or do I just not know how to use it properly?!) But I digress.



[This message has been edited by Natasha (edited 07-27-2000).]

[lindrusso]

Or maybe "breaking" bread once you're done "baking" the bread - now that's something I LIKE!

I haven't indulged in a huge amount of bread baking, but I too do it when I'm around the house cleaning or on a cold, cloudy, rainy day when you feel like being warm and cozy inside (so I don't bake it a lot in the summer!). I'm a stay-at-home mom, so I can do it on the weekends or during the week. Most of the time involved is in the waiting, but you can get many things done while you wait!

On the days I don't have the time to wait around too long (some doughs require two risings), I will do a bread that only requires one rising - like CL's Fruit and Nut Bread - very yummy. You might also try letting the bread rise in the fridge overnight for the first rising - your bread rises while you sleep - then the next day you only have one more rising. I have an Olive Bread recipe that calls for this method.

I'm no expert on bread making, but I've had pretty good success so far and there's nothing like a piping hot loaf of homemade bread!!

Good luck!

[RunnerKim]

I too love baking and breaking bread! I use both my bread machine and do it by hand. Mostly I'll do it by hand on the weekend, which is my preferred method but during the week I'd be up too late or have to plan far enough ahead to let it rise overnight in the fridge etc. I use my bread machine a couple of times a week - once for pizza dough, which i have ready when I get home on Fridays and often one other time for some other type of bread. Some I do bake in the machine but I have to know the recipe and know it works okay (been around while it was kneading and baking the first time). Often I just do it on the dough cycle and then let it rise and bake in the oven. I do have a horizontal loaf pan though so it's normal-ish looking.

I just used my bread machine overnight because I forgot that I needed bread for a panzanella salad for dinner tonight - I used a recipe I've only done by hand before and the loaf is a little dense but it worked in a pinch.

Kim

[Susann]

RunnerKim-do you think you could post your Panzanella salad recipe? Yum, yum!

[karen w]

I love to bake bread too, but don't do it too often with 3 little ones. My oldest(4) likes to help now so I try to do it when he can help, or the other 2 are napping. It usually ends up to be on a weekend when the weather is lousy(usually winter). I have a bread machine, but I do not use it anymore. As a matter of fact if anyones interested in more details, I'll sell it for a good price. I guess I just like getting my hands in the dough, so to speak. Any machine mixing I do is usually with my kitchenaid.

[RunnerKim]

I don't have it with me - it's from a recent issue of CL - the one with the lemon cheesecake on the cover -- May, I think. I forget the exact name of it but I think it started with tomato... panzanella salad. Let me know if you don't have it and I can post it this evening.

Kim

[MrsReber]

I have two wonderful bread cookbooks with all kinds of breacd machine recipes- some that completely bake in the machine and others that you bake in the oven after making the dough in the machine. The two books are:

The Bread Machine Cookbook
The New Bread Machine Cookbook
both are by Marjie Lambert

My husband bought me one and then I bought the other one on Amazon. I also bought one for my friend's wedding shower to go along with the new bread machine my mother,sister and I bought as a gift.

I like the variety of recipes in the books. There are all different kinds of breads and also many desserts.

[JennyLiz]

I subscribe to an e-mail bread-bakers newsletter. It's FREE & really fun! I've learned a lot about different types of bread and people are always willing to answer questions. (A lot like this BB) Lora Brody and other bread cookbook authors often post or answer questions.

If you want to subscribe, send an e-mail to this address:
bread-bakers-request@lists.best.com

in the text of the message, type the following:

*Info* subscribe

You'll receive a confirmation that you'll have to reply to and then they come once a week.

Also, I have to put in another plug for King Arthur Flour. If you're serious about baking, you have to use quality ingredients. They have the best flour available, in my opinion. Their white wheat flour has the same nutritional value as red (hard) wheat, but it tastes much better. Unfortunately, the grocery stores in my area don't carry it, but it's worth the shipping expense to me... (www.kingarthurflour.com)

Happy Braking! JennyLiz


[This message has been edited by JennyLiz (edited 07-29-2000).]

[KimKelly]

I will also have to put in my two cents on King Arthur flour. I have spent many a dollar with them! I'm very lucky to have their flours sold at my local Trader Joes. I also use the White Wheat. Even my husband who really just wants Wonder bread likes those loves.

I have the book Rustic European Breads from the Machine and will give it a wholehearted thumbs up! The book uses the machine mostly for the dough cycle and then shapes and bakes on your own. We've had a number of good recipes from it. Some of the recipes take a bit of time though, but you can pick and choose as you like. I would recommend it if you are a bread person like me.

Did anyone ever start that bread recipe thread???? I'm always on the search for a new bread recipe! I am definitely not one of those people who could do with that non-carbohydrate diet!

Kim

[This message has been edited by KimKelly (edited 07-30-2000).]