I'm making bread....

*** drool ***

My mom used to bake bread ALL the time, but hasn't for quite a few years now. I would really love to learn to make her recipe (but I don't need 20 loaves at a time, lol!).
 
I made a double batch of Pumpkin (and Pumpkin Cranberry) on Sunday and it's almost gone already!!! :blink:
 
Any tips for using a bread machine? My bread machine loaves always come out really heavy, dry and too darn on the outside.
 
starxlr8 said:
Any tips for using a bread machine? My bread machine loaves always come out really heavy, dry and too darn on the outside.
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Make sure your yeast and dry milk are fresh. The loaves that I'd had come out really dense had old yeast and dry milk. I also only use bread flour in my machine. It should have setting for the kind of crust you want too. I use the middle setting and it comes out nice and golden brown.
 
Any recommended recipes? I've actually never used dry milk in it. Perhaps its the recipes I've used at fault. I'd really like a yummy wheat/multi-grain that I'll feel less guilty eating lots of. ;)
 
My bread machine came with a manual with a TON of recipes in it, and I haven't strayed from those. What kind of machine do you have? Maybe check out the website for some recipes?
 
Are you sharing your recipe Traci?

This is cheating, but if you have a Fresh & Easy market near you, you must buy the Rosemary Focacia dough and make it -- easy and so delicious!
 
Traci Reed said:
Freeze em! I'm only make three loaves though :)
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I need a bigger freezer... we have a smallish one. And it is FULL to the top right now, lol. I totally plan to learn to bake bread when I get a larger freezer! For now I think I will work on converting her bread recipe to something smaller (like your 3 loaves, lol).
 
I kinda cheat -- I use a Bosch mixer to make the dough. Then you only have to let it rise once. This is my favorite recipe, made specifically for a Bosch mixer:

Mom's Yummy Wheat Bread (from Kathy Terry, who is not my mom, lol)
Makes: 4 or 5 loaves (depending on size)

In large Bosch mixer fitted with dough hook, mix together for 1 minute:
6 cups hot water
2 TBSP salt
2/3 cup vegetable oil
1 1/2 cup sugar
9 cups wheat flour

Add 2 1/2 TBSP yeast and mix for 1 minute.

Add 5 cups white flour all at once, then hold off while you see if it is enough. When the dough is cleaned off the edge of the bowl, you have enough flour. Mix on high 6 minutes.

Add 2 TBSP dough enhancer and mix 2 minutes more. (I've made it without the dough enhancer before and it's fine ... just mix for a total of 8 minutes if you leave it out.)

Spray bread pans. Measure out about 2 pounds of dough. Shape into a loaf. Pick up and throw down several times. (This is my husband's favorite part when he helps, lol.) Roll dough over to make smooth and place into bread pans. Cover pans with plastic wrap and let rise double. (It usually takes about an hour.) Heat oven to 400 degrees F. When you put the bread into the oven, turn it down to 350 degrees F (325 if you're using dark pans). Bake for 20 to 30 minutes. (According to the recipe, it's done when a quick thermometer reads 180 degrees F, but I've never used a thermometer. I usually have to cook it 28 to 30 minutes.) Turn out immediately and let cool.

This bread freezes well. :D
 
It's so funny...right before I sat down and saw this post... I was on the phone with SIL and we were talking about her pumpkin bread recipe...so in the mood for this! yum
 
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