January Bread Thread

[Svadhisthana]

Originally posted by aggie94


Sorry to hear this. :( I'm planning to make it this weekend. I don't know if you saw my post earlier on this thread, about my attempt at Anna's focaccia last weekend. I loved it, it was very tasty, but the texture also wasn't really like focaccia. I wonder if focaccia dough is temperamental? :confused: Sounds like Anna and Leisa made the recipe without trouble. Anyway, I'm still anxious to try this one. I'll let you know how it turns out.


I found the focaccia in No Need to Knead by Suzanne Dunaway to be more along the lines of what I like. I also think there is a good recipe for sandwich focaccia in Deborah Maddison's Vegetarian Cooking for Everyone

Crystal

[Svadhisthana]

Originally posted by KatC
I've got a couple of questions, maybe someone can help me out.

1. I made the Challah in CL's Decmeber (?) issue and it was looking just beautiful. After braiding it and going through the final rising, it looked like it was going to come out gorgeous. Well, then I brushed on the egg white/water mixture and it totally flattened! I was very sad :(, baked it anyway, it was basically a flatbread. What did I do wrong? Any ideas?

2. I want to make buttered sweet potato knot rolls from CL jan/feb issue. However, I want to know if I can substitute canned pumpkim for the sweet potato. Do you think this will alter the taste/texture/overall outcome??? Opinions greatly appreciated. :D

Thanks a bundle,

(1) This sounds like overproofing to me. (I could be wrong though...;) )

(2) I haven't read this recipe but if it calls for mashed sweet potato I don't see why you can't use canned pumkin in its stead.

Crystal

[cherylopal]

anna beautiful loaf!!! :)
alicerh welcome!! :)

uh oh! i'm planning on making the focaccia tomorrow. i think i'll try using my italin-style flour from ka and see what that does to the texture. and i want to make the walnut bread and the hearth bread and the bread sticks from this issue of cl and... doesn't work get in the way!!! :D :p :D maybe i should start snow dancing!! :D
Svadhisthana you didn't like the texture but what about the flavor? did the garlic, roasted pepper, and cheese work well together? was that part of the bread yummy?

question about the rustic italian bread from cook's illustrated and the bread bakers apprentice!i made the rustic italian bread from ci and loved it- yummmmmm! but i was reading the bba book and want to try the pain l'annciene (sp?). but i thought i should try the ciabatta first to get a feel for that bread. my question is is the rustic italian bread from ci a ciabatta??

thanks so much
cheryl
(who now realizes that work does pay for this hobby and will pay for a stand mixer!!):p :D :rolleyes:

[Mamasue]

Cheryl....I wouldn't call the CI Rustic a ciabetta. A ciabetta is flatter and ovalish. Ciabetta means slipper in Italian (from what I heard). I made the Cooking Light Rustic (jan/feb issue) yesterday and wasn't pleased. To compare with CI Rustic, I found that it was tasteless, not as crunchy and flatter. I give CI Rustic a thumbs up over the CL one and I think its because of the biga. Sorry Cooking Light! :D

[cherylopal]

thanks mamsue! i was tempted to try cl's rustic bread to compare but not now! i think that i'll try the ciabatta from the bba to learn about it then try the pain a l'ancienne.
cheryl

[Leisa M]

Originally posted by Mamasue
Cheryl....I wouldn't call the CI Rustic a ciabetta. A ciabetta is flatter and ovalish. Ciabetta means slipper in Italian (from what I heard). I made the Cooking Light Rustic (jan/feb issue) yesterday and wasn't pleased. To compare with CI Rustic, I found that it was tasteless, not as crunchy and flatter. I give CI Rustic a thumbs up over the CL one and I think its because of the biga. Sorry Cooking Light! :D

Mamasue, I don't take CI, would you please post that cibatta recipe.

[Wendy w]

Originally posted by dcornelius
has seven minutes to go but is already beautifuly golden brown I want to take it out but hate to have in underdone in the center.... ooohhhhh....indecision! oh it smells SO GOOD!

So....how did it come out??:)

[gertdog]

I decided to make this next week and was putting ingredients on my shopping list when I realized I had some additional information to share. The recipe calls for bulgur but doesn't call for soaking it. I have found that fine or medium-grind bulgur works fine in this recipe. If you have coarse-grind bulgur, you might want to soak it first in some boiling water, then drain, before using in the recipe. Otherwise it stays unpleasantly crunchy in the bread. I learned this the hard way!

[yomomma]

I love this thread every month, but I wish CL would notice our intense interest in this subject and give us our own forum to post so the different topics (i.e. sourdough, reviews, yeast, flatbreads, troubleshooting etc.) would be easier to sort through and less overwhelming. I just spent lots of time trying to find any reviews on the Stout Chocolate-Cherry Bread (Jan 03) and never did find any (when I did a "search" the Jan bread thread showed to contain info). I know I could start a new thread but I hate to be repetitive.

[KatC]

Crystal,

I thought that my problem might have been over proofing too. In that case, would it have helped to have punched the dough down and then braided it again and gone through the 3rd rise all over again?

By the way, I am going to try to make the sweet potato rolls today with pumpkin substituted, I'll let you know how they come out.

Kathy

[Curleytop]

I also have the book "NO NEED TO KNEAD", but I have been "chicken" about trying any of the breads. ANY RECOMMENDATIONS PLEASE ???

[Mamasue]

Originally posted by Leisa M


Mamasue, I don't take CI, would you please post that cibatta recipe.

Leisa....the CI recipe is not a ciabetta...it is a Rustic Italian bread. Did someone post the CI Rustic bread recipe? I can't remember because this thread is getting to long. :D

[lisas3575]

Originally posted by Mamasue


Leisa....the CI recipe is not a ciabetta...it is a Rustic Italian bread. Did someone post the CI Rustic bread recipe? I can't remember because this thread is getting to long. :D

Yep, Cheryl posted it here, (http://community.cookinglight.com/showthread.php?s=&threadid=35392&highlight=Italian), but it's on another thread.

[Leisa M]

Then I think I got it. It's nice to know that one was better, that way I don't have to waste time and ingredients making both.

Is this the recipe?

Rustic White Bread

Using this simple recipe will provide begining bakers the basic skills needed for making bread. Shaping the bread into a free-form round is easier than forming it into a traditional loaf.

1 pkg dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100 to 110 degrees)
3 cups bread flour, divided
1 teaspoon salt
Cooking Spray
1 teaspoon cornmeal
1 teaspoon water
1 large egg white, lightly beaten

1. Dissolve yeast in 1 cup warm water in a large bowl, and let stand for 5 minutes.
2. Lightly spoon flour into dry measuring cups; level with a knife.
Add 2 3/4 cups flour and salt to yeast mixture; stir until a soft dough forms. Turn dough onto a lightly floured surface. Knead until smooth and elastic(about 8 minutes); add enough of remaining flour , 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky) .
3. Place dough into bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If the indentation remains, dough has risen enough.)
4. Punch down dough. Cover and let rest 5 minutes. Shape dough into a six inch round; place on a baking sheet sprinkled with cornmeal. Lightly coat surface of dough with cooking spray. Cover and let rise 45 minutes or unitl doubled in size.
5. Pre-heat oven to 450 degrees.
6. Uncover dough . Combine 1 teaspoon of water and egg white stirring with a wisk; brush over dough. Make three (4 inch) cuts 1/4 inch deep across top of dough using sparp knife.
7. Bake at 450 for 20 minutes or until bread is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack. Yield: 12 servings (serving size: one slice).

CALORIES 128 (4% from fat); FAT 0.6g (sat 0.1g, mono 0.1g, poly 0.3g); PROTEIN 4.6g; CARB 25.3g;FIBER 1g;CHOL0mg;IRON 1.6mg; SODIUM 201mg; CALC 6mg

[Mamasue]

Leisa...that one is the Cooking Light Rustic Bread (Jan/Feb 2003). You need the CI (Cooks Illustrated) Rustic Italian Bread which uses a Biga.

[Svadhisthana]

Originally posted by cherylopal

Svadhisthana you didn't like the texture but what about the flavor? did the garlic, roasted pepper, and cheese work well together? was that part of the bread yummy?

[/B]


Oh, yeah. The flavor combination was fine. I roasted my own peppers instead of buying the jarred in oil type. I also used a little extra garlic. I think the next time I use that combination, I'll knead it into the dough with the roasted garlic instead of layering the two rounds of dough.


Crystal

[Svadhisthana]

Originally posted by KatC
Crystal,

I thought that my problem might have been over proofing too. In that case, would it have helped to have punched the dough down and then braided it again and gone through the 3rd rise all over again?




I think it would be fine to punch it down again for an additional rise.


Crystal

[Leisa M]

The recipe calls for a standing mixer, can I do this without the standing mixer since I don't have one?

[Svadhisthana]

Originally posted by Curleytop
I also have the book "NO NEED TO KNEAD", but I have been "chicken" about trying any of the breads. ANY RECOMMENDATIONS PLEASE ???



I just checked this out from the library again.
I've made the Fougasse de Collioure and Focaccia with great results.
I'm going to try the Ciabatta, Whole Wheat Bread, Anadama Bread, Classic Brioches, Your Very Own Bread (children's recipe), and Alphabet Bread Sticks this go round. I'll report back.


Crystal

[Svadhisthana]

Originally posted by Leisa M
The recipe calls for a standing mixer, can I do this without the standing mixer since I don't have one?


Yep, it may take a little longer kneading by hand but you don't need a stand mixer (I don't have one either).



Crystal

[dcornelius]

It turned out beautifully and I was very proud to tell all my guests I had made it with my own little hands!!!!! It was so good! I sent a quarter of it home with two different guests. We ate a quarter of it and I have a quarter left! Tons of bread!!! I took pictures but don't have a digital camera and it may be months before I get the film finished and developed but if I get it done any time soon I will scan and post a picture!!!! You should have seen my face as people oohed and ahhhed! Thank you Mochadelsol for the recipe!!!!:D

[karen w]

YEAH!!! MORE BREAD SUCCESS!

Today I made the RICH TOMATO BREAD from J/F. It turned out beautiful and YUMMY! It was nice and moist with a good flavor and crumb. I did not use a whole tablespoon of melted butter for the top(probably used 1/2 tablespoon), but I would not skip the butter. It really added to it's taste and appearance! My only problem was stopping DH from consuming the whole loaf in one sitting! My 3 kids all loved it too! They called it "Tomato Cake!!
(They are 3,5,& 6) Next I think I'll try the Multigrain bread, but with dried apples and/or apricots instead of blueberries.

I also have a question for the bread baking pros. I'm not new to bread baking, but in all the years that I have been doing it, I have always used all purpose flour instead of bread flour. For those of you who do use bread flour, have you noticed a difference in the way your breads turn out?

Karen

[newsomz]

CL Rustic Bread

I made this Friday. It turned out pretty well but, I wasn't that impressed with the taste. It really didn't have much taste. I guess I really wanted to make a slow rise bread but didn't have the times so I made this one instead. However, it did go together quickly and will be good for sandwiches so... that's good. I'd like to try the CI Rustic Italian next.. I think it will be tastier because of the biga.

carrie

[dcornelius]

Used the last quarter of the hearthbread by cubing it up and heating up some of my lindrusso's magnificant marinara and using that as a dip for the bread cubes for our dinner club last night. Our theme was pizza so this worked out really well cause I used the mrianara sauce (well reduced) as my paizza sauce also!!! Great use of some really wonderful bread!

[KatC]

I made the sweet potato knot rolls using canned pumpkin in place of the sweet potatoes. They came out wonderfully delicious!

[aggie94]

Today I made the Fontina and Red Pepper Stuffed Focaccia from Jan/Feb 2003. Despite Crystal's less-than-stellar review, I still had high hopes for this recipe. Well, I have to agree. It's less than impressive. :(

It's okay, but not a make-again recipe. For one, the filling is rather bland. I think it needs a sharper-flavored cheese, like asiago or parmesan. And dried basil or rosemary would have given a stronger herb flavor - I didn't even notice the presence of 1/4 cup of fresh basil. And I agree with Crystal - the texture is not like a traditional focaccia. I had the same complaint with the Easy Focaccia recipe I made last weekend.

Crystal, would you mind sharing the focaccia recipe from No Need to Knead that you like? I'm determined to find one that I love!

[dcornelius]

I just ordered Bernard Claytons New Complete Book Of Breads from amazon!!!! I am so excited!!! I have been watching my favorite used book store for a while now and that one seems to be one no one wants to part with so I had to buy it else where.. I looked at Borders and B&N and it is $22.00 in both places and I got it on line for 15.99 ($19.48 with S&H) Not a huge savings but.... Ever the bargain hunter!!! I can't wait to get it! I have struggled trying to decide if I wanted this one or The Bread Makers Apprentice and this one won out.... price probably I guess... Well at least now that I am getting this one I will be able to patiently shop around for the other one. Wait for it to show up at a used book store!:D SO... recommendations would be appreciated on what recipes to start with!

[Jasmine-Rose]

Diane, check www.newbookscheap.com for your cookbooks. I got BBA from them and I think I paid $19 plus maybe $4 for shipping. The book was brand new. Give them a try!

- E.

[kima]

Hi Diane! I love Clayton's book-it is one of the very best! i got my copy, battered and torn at a library book sale for 1.00. I pounced on the thing with such speed that people noticed! I clutched it to my bosom and ran to the pay table!!!:D

[jphilg]

SUCCESS! I have, at long last, made the bread of my dreams...the Cook's Illustrated Rustic Bread. Thank you Mamasue for giving it the thumbs' up...I know that we have similar bread goals, and so I tried it. For now, I am sticking with this recipe.

Yay!
Yay!

I also made the French Nut Bread this weekend, and I am embarrassed to admit that it came out of the oven at 11 am on Sat., and was gone at 5 pm Sun (well, one loaf made it into the freezer.) Also missing is a 8 ounce chunk of St. Andre cheese. In my defense, I had friends for lunch on Saturday, and served bread and cheese with the Smoky White Bean Soup and a spinach salad, but there was still an excessive amount of bread and cheese consumed this weekend.

[Linda in MO]

I am going to start a January Bread Thread Part 2, since this one is already at 10 pages and we're not even half way through Janurary! :eek: Maybe we need to do a weekly Bread Thread? Hope no one minds. :o

[Wendy w]

Originally posted by dcornelius
It turned out beautifully and I was very proud to tell all my guests I had made it with my own little hands!!!!! It was so good! I sent a quarter of it home with two different guests. We ate a quarter of it and I have a quarter left! Tons of bread!!! I took pictures but don't have a digital camera and it may be months before I get the film finished and developed but if I get it done any time soon I will scan and post a picture!!!! You should have seen my face as people oohed and ahhhed! Thank you Mochadelsol for the recipe!!!!:D

Diane, I'm glad to hear that it came out good. Yes, it does make a lot of bread! I remember being intimidated by the stickiness but it was worth it.

[Svadhisthana]

Originally posted by aggie94


Crystal, would you mind sharing the focaccia recipe from No Need to Knead that you like? I'm determined to find one that I love! [/B]


Focaccia : Basic Dough

2 cups water (85-95 degrees)
2 tsp active dry yeast
4 cups unbleached bread flour
2-3 tsp salt
2-3 tsp olive oil
2 Tbsp Chopped fresh rosemary
1 tsp kosher or sea salt

Disolve yeast in warm water, stir in 2 cups of flour until smooth (about 2 minutes)
Stir in remaining 2 cups of flour (use a strong wooden spoon-she likes spoons with a hole in the middle) for another 2 minutes- just until the dough pulls away from sides of bowl. Dough will be tacky.
If too sticky add another 1/4 to 1/2 cups flour.
She gives two methods:
same day-
Cover bowl with plastic wrap and allow to rise in a warm spot for about 40 minutes or til double in size. Continue to shaping process.

Overnight-
Cover and refrigerate. Take dough out 2 hours before shaping.
Dough will rise a second time. Continue to shaping process.

shaping
Preheat oven to 500. Brush oil onto a nonstick baking sheet (13 by 18 inch)
Pour the dough onto the baking sheet. Brush the dough with 2 tsps of oil. Poke the dough all over to make indentations. (use water or oil on your fingers so they don't stick) Brush the top with the remaining oil and add salt and rosemary to the top.
Put the tray in the oven and lower the temperature to 450. Bake 15 to 20 minutes. Cool on a rack. Cut into wegdes and serve warm.



*My notes* You'll want to use a rubber spatula or scraper to help you pour the dough onto the pan. Keep the dough as "inflated" as possible. I'm not a big fan of rosemary so I only sprinkled it on half the dough. The book is really worth picking up- She goes into more detail about why you don't need to knead and the benefits of using a spoon with the hole in it etc. The high moisture and high oven temperature really give you a nice focaccia with large holes and overall wonderful texture.


ETA: I used the overnight method for better flavor

Crystal

[Svadhisthana]

Originally posted by Linda in MO
I am going to start a January Bread Thread Part 2, since this one is already at 10 pages and we're not even half way through Janurary! :eek: Maybe we need to do a weekly Bread Thread? Hope no one minds. :o


I think it's a great idea! See you all there.

[Leisa M]

Post the link here so everyone can get to it...

[Svadhisthana]

Originally posted by Leisa M
Post the link here so everyone can get to it...


Here you go:
http://community.cookinglight.com/showthread.php?s=&threadid=35587