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Post by pepperhead212 on Jan 7, 2022 21:21:34 GMT -5
My first bread of the year! Over the last 3 days I've been making that favorite rye bread of mine - Old MW Rye - but this time with barley flour, instead of the rye. I had some leftover "barley flakes", which I use in a lot of cookies, so I decided to grind them to flour, and got about 3 cups of flour. So I started the fermentation with instant yeast 3 days early - it smelled great, as well as the baked bread, though I'm not sure if it's better than rye. And too hot to cut it yet. WW barley bread, with the barley flour replacing the rye flour, in a favorite bread of mine. by pepperhead212, on Flickr
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Post by september on Jan 7, 2022 23:03:48 GMT -5
pepperhead212 , looking forward to the cut slice and taste test! This looks like it will be a nice heavy dark rustic bread!
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Post by hairymooseknuckles on Jan 7, 2022 23:19:55 GMT -5
I like it hot out the oven with a stick of butter!
Homemade is really the only way I like to eat bread and about the only time I eat much butter.
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Post by pepperhead212 on Jan 8, 2022 11:25:21 GMT -5
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Post by mgulfcoastguy on Jan 8, 2022 11:32:59 GMT -5
That looks like it needs a bowl of soup to go with it.
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Post by september on Jan 8, 2022 11:51:11 GMT -5
That looks very nice, good eating to you!
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Post by octave1 on Jan 8, 2022 14:42:01 GMT -5
So far this year I made two types of bakery products, both from Youtube recipes. One is a Ciabatta bread, super easy, no-knead (high hydration dough) that yields 2 loaves. We love it so much I already made it twice. The other thing is a sweet, cream filled bread? Not sure it's bread, but it's some kind of enriched, sweet dough that is baked filled with cream. The closest thing I can think of is a Danish, but much more simplified, no lamination and not flaky. Anyway, that recipe I am not crazy about, and I will probably never make again.
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Post by mgulfcoastguy on Jan 8, 2022 17:05:49 GMT -5
I just got the ingredients for Chicken Vegetable Cheese soup. Got to cook the chicken breasts first so It won't likely be made until tomorrow.
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Post by hairymooseknuckles on Jan 8, 2022 18:33:35 GMT -5
This time of year, you can use up the left over eggnog to make eggnog bread. It’s not my cup of tea, but it is an option. I never understood how people drank that nasty stuff, but they do. I guess the whiskey makes it more palatable.
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stone
Pro Member
Posts: 170
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Post by stone on Jan 9, 2022 16:51:06 GMT -5
That rye bread looks tasty... Where do you find barley?
I want to add to stew...
I just cooked up some butt roast with navy beans... with collards and jarrahdale pumpkin (included in pot) much nicer than it sounds... would go nice with those loaves...
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Post by pepperhead212 on Jan 9, 2022 17:25:29 GMT -5
I get the barley in various places - depending on where it's cheap! One place had it $1.05/lb, and I got 7 lbs - all they had - and before that ran out another place had a sale on it! The barley flakes I get at the Amish market - something I got the first time I saw it years ago, since I like barley so much, and it makes even better cookies than oatmeal! I ground the leftovers into flour, since I don't use the flakes the rest of the year.
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Post by pepperhead212 on Jan 22, 2022 19:25:18 GMT -5
Good baking weather! So I baked 2 more loaves of rye, starting the sponge 3 days ago. I made 2 more loaves of the Old Milwaukee rye bread, this time with just the last cup of flour being white bread flour, only because I had used the end of the WW (besides some in the freezer, plus some whole wheat berries). Risen Old Milwaukee rye loaves. by pepperhead212, on Flickr Old Milwaukee rye loaves. by pepperhead212, on Flickr
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Post by spike on Jan 22, 2022 20:52:39 GMT -5
Looks delicious!
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aqua
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Posts: 295
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Post by aqua on Feb 3, 2022 19:16:12 GMT -5
helloo! Would anyone have a good suggestion for some high-quality maple flavoring? nothing artificial please, I don't even know if there is a good honest maple flavoring out there. Normally I get all my flavorings/spices etc from Penzey's, but they do not carry maple.
It is for a cookie I want to experiment with.
thank you!
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Post by pepperhead212 on Feb 3, 2022 22:07:48 GMT -5
I can't really tell you where, but the main thing they use to make maple flavor is fenugreek. Not sure if it's in alcohol it's in, but you could try it.
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Post by hairymooseknuckles on Feb 4, 2022 13:09:08 GMT -5
helloo! Would anyone have a good suggestion for some high-quality maple flavoring? nothing artificial please, I don't even know if there is a good honest maple flavoring out there. Normally I get all my flavorings/spices etc from Penzey's, but they do not carry maple. It is for a cookie I want to experiment with. thank you! I’m thinking maple syrup is the easiest thing to find. I like this stuff, but it’s artificial. “Crescent Mapleine Imitation Maple Flavoring”
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Post by Laura_in_FL on Feb 4, 2022 13:58:57 GMT -5
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aqua
Pro Member
Posts: 295
Zone:: 8b9a
Favorite Vegetable:: all of them
Joined: March 2012
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Post by aqua on Feb 4, 2022 19:42:16 GMT -5
Thank you for the responses to my inquiry. Answers always lead me down more paths of curiosity!
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Post by spike on Feb 7, 2022 17:16:01 GMT -5
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aqua
Pro Member
Posts: 295
Zone:: 8b9a
Favorite Vegetable:: all of them
Joined: March 2012
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Post by aqua on Feb 7, 2022 17:42:47 GMT -5
What in the name of sweet baby carrots is this sorcery?? I AM IN LOVE-
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Post by spike on Feb 7, 2022 19:49:40 GMT -5
What in the name of sweet baby carrots is this sorcery?? I AM IN LOVE- LOL Sorry to drag you down with me!!
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Post by pepperhead212 on Mar 3, 2022 0:41:55 GMT -5
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Post by pepperhead212 on Apr 6, 2022 13:51:07 GMT -5
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Post by pepperhead212 on Apr 9, 2022 16:36:38 GMT -5
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Post by pepperhead212 on Aug 18, 2022 11:56:38 GMT -5
I made a rye bread yesterday, that started out as bread sticks, but ended up as a larger piece of dough, so I made it into a loaf! I started by putting some mashed potatoes (actually flakes, made into mashed - the only thing I use this for), but had to many for the amount I usually make (around 32 oz, or slightly less) for 8 bread sticks, to go on one sheet in the convection oven. Since I like potato in breads, I just had the idea to put some in these, but I should have weighed the potato, before and after adding the water, so I knew how much I had! Anyway, I ended up with a 41+oz piece of dough, so I ended up making a large loaf, in the clay pot shown here. It only has, in addition to the generous cup of potato, 1/4 c water + 1 tb yeast, 1 c WW flour, plus 1/3 c gluten, and the rest of the flour is rye (about 3 c). Not as much molasses as usual, so it's lighter, and a half tb salt, and the usual caraway, and a little nigella. I rose it twice, since it didn't get that usual preferment that I use for bread. This bread was very much like an early favorite rye bread of mine - a potato rye with a cup of potato to 2 c ww and 4 c rye. The essential wheat gluten in this made it rise more, however. I usually don't bake just one loaf, but this came at the right time, as my weather is getting hot again, so I don't want to heat things up again! A large loaf of potato rye bread. by pepperhead212, on Flickr Baked loaf of potato rye bread, about 41 oz by pepperhead212, on Flickr
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Post by bestofour on Aug 20, 2022 15:37:52 GMT -5
A little bit of butter on a warm piece of your bread would be delicious.
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Post by pepperhead212 on Oct 1, 2022 12:00:16 GMT -5
I baked another loaf of bread, this time it was a WW oat bran, around 2 lbs. (Like last week, only one loaf, because the freezer is packed!) - I had run out of rye, and was too lazy to grind another batch of rye flour up! I started it the night before, with a soaker and a biga, then finished it yesterday. I also put some caraway, and a little nigella seeds in it, like I do rye bread all the time. WW oat bran sandwich bread, a little before putting in oven. by pepperhead212, on Flickr WW oat bran sandwich bread. by pepperhead212, on Flickr
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Post by pepperhead212 on Oct 9, 2022 0:26:31 GMT -5
I baked an unusual loaf of bread late last night - a Rosemary Potato Whole Grain Bread. I based this on a recipe that was just WW flour, plus the mashed potato, but a couple of days ago I made a sort of a biga, with some oat and sorghum flours, plus some buttermilk (which I used for the later liquid in the bread) and a small amount of yeast, which eventually rose very well, and smelled very good fermented. It smelled like I used beer in the bread, when I took the pan out of the oven! It has 2 tb of chopped rosemary - more than any rosemary bread I have made before, though I don't know how it will taste yet. The dough wasn't quite elastic enough just after the KA kneading, for 8 minutes, but after the 3 turns it got very elastic - I knew that 1/4 c gluten would make up for the 1 1/2 c of the two non-gluten flours. A biga, for a large loaf of bread, started with some oat and sorghum flours. by pepperhead212, on Flickr Rosemary whole grain bread, finished with the kneading. by pepperhead212, on Flickr Rosemary whole grain bread, after 3rd turning, ready to do the final rise. by pepperhead212, on Flickr After about 95 minutes rise, ready to punch down. by pepperhead212, on Flickr Ready to go into the oven. by pepperhead212, on Flickr Rosemary whole grain bread, just out of the oven. by pepperhead212, on Flickr Bread out of the pan, cooling. by pepperhead212, on Flickr
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Post by september on Oct 9, 2022 9:03:20 GMT -5
pepperhead212, did you have a chance to taste it yet? Will it be a keeper?
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Post by pepperhead212 on Oct 9, 2022 10:34:36 GMT -5
september I tasted it this morning, and it really is good! The rosemary wasn't as noticeable in the sandwich I made (lebanon bologna has a powerful flavor!), but the toast, with a little butter, was delicious. I will probably make some mushroom soup tonight, and serve some thick slices of the toasted bread with it. BTW, here's a rough recipe - I sort of put it together, as it went along, and only based the potato and rosemary amounts on another, WW bread. 2 days early - in a 2 qt bowl mix 1 c buttermilk (original recipe used the potato water, but I used potato flakes, so didn't have any), 3/4 c each oat and sorghum flours, and 1 tsp instant yeast. Cover, but stir a couple of times in the beginning, to mix the yeast, as it dissolves. On bake day, put the biga in the mixer bowl (if using one - otherwise, mix by hand in the bowl, and turn out, and knead by hand later). Put 1/2 c potato flakes in a 2 c pyrex measuring cup. Add buttermilk to soak some, then add to 1 3/4 c, and stir to mix. Or, if using cooked potatoes, use 3/4 c mashed potatoes, and fill measuring cup to 1 3/4 c above that. Let soak, while measuring into the mixer bowl: 2 tsp salt 2 tsp caraway seeds 2 tb chopped fresh rosemary 1 tb blackstrap molasses 1½ tb olive oil 4 tb gluten (3 tb might be enough) Add the potatoes and liquid to this, and one cup of the WW flour (ended up a little more than 2½ c) and mix with flat paddle. Add another 1/2 c WW and mix - should be stiff enough to switch to the dough hook. Add another approximately 1 c WW, at the end, leaving it a little sticky looking, and let it knead about 8 min. (Or knead this on the counter, adding the WW as needed, but not too much). Remove the bowl from the mixer, and the dough hook, spray the ball of dough lightly with Pam (or equivalent), and cover. Every 15 min do a "turning" of the dough - amazing how much more smooth and elastic it gets from this! Let rise 90 min more, then punch down, and knead out any of those bubbles. Place in greased pan, cover, and rise about 45 min. Meanwhile, heat oven to 350°, or 300°, if convection oven. Bake 55 min., a little less for smaller pans. Cool on a wire rack. This was about a 42½ oz loaf - made for that large clay pan I have, about 10½ x 4½ x 3¼. Most loaves I make are about 32 oz, or 24 oz.
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