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Author Topic: Bread making.  (Read 819 times)

Offline ASTAC

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Bread making.
« Reply #30 on: October 26, 2005, 03:27:34 PM »
Quote
Originally posted by Russian
The RBB Type II is not a final bread. I have already received stole….err…borrowed plans to create ultimate RBB bread!


Once again the west is lagging behind..of course we'd have beat ya to it, but ours kept exploding in the bread machine.

I know I know..you're in CA, but your name inspired that line.
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Offline vorticon

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Bread making.
« Reply #31 on: October 26, 2005, 03:46:26 PM »
"my wife makes much better bread the old fashioned way in the oven... Apparently making good bread is becoming a lost art."

not really, i know of at least 3 other 17-20 year olds who can make bread fine... just have to remember that a properly kneaded bread feels like a...and you have to scald the milk, if you toss the butter in there, it melts and mixes nices. and salt, you can never forget the salt...
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Offline NUTTZ

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Re: Bread making.
« Reply #32 on: October 26, 2005, 03:46:57 PM »
Me and the wife been using a breadmaker for years, best bread ever!
You know you can also make GREAT jellies and jams with the breadmaker.
Fresh fruit and pectin (sp).

NUTTZ

Quote
Originally posted by Russian
[BI love the smell of freshly baked bread. A friend gave me this wonderful little machine to play around with and after few initial unsuccessful attempts, I finally mastered it. This is my second type of bread. Call it- Bread #2. :cool: [/B]
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Offline Estel

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Bread making.
« Reply #33 on: October 26, 2005, 04:08:45 PM »
See rule # 16
« Last Edit: October 26, 2005, 04:37:21 PM by MP5 »
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Offline eskimo2

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Bread making.
« Reply #34 on: October 26, 2005, 05:26:57 PM »
I worked at Domino’s when I was a kid.  They would throw out the excess doe every night.  One night we had a ton; I asked if I could take it home.  The manager said I could.  I put it on a pan at about 1:00 AM, stuck it in the oven at about 275 and went to bed.  I woke up to the smell of bread.  The bread had completely filled the oven and was mashed up against the glass in the oven door.  It had bumpy folds everywhere, was golden brown and tan and was beautiful.  To get it out in one piece I partially disassembled the oven.  It was a great conversation piece until mold set in.

eskimo
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Offline gatso

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Bread making.
« Reply #35 on: October 26, 2005, 06:35:41 PM »
Quote
Originally posted by Russian
Does this work with regular weed bread? If so I will try it out next time. I assume sunflowers are added during baking/mixing process and honey is added with the dough. Correct?


Depends on what you want to add.  Honey and the like should be added after the dough has risen because it contains lots of sugar.  Dry stuff like sun dried tomato, seeds and olive can be added with the mixture at the start because they're inert.  It's a bit like mixing concrete  :D

Have fun and if I can persuede my dear mother I'll post exactly how she makes the honey bread.

Cheers

Gatso
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Offline Billy Joe Bob

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Bread making.
« Reply #36 on: October 26, 2005, 07:29:20 PM »
umm hey what is the pont of bread crabs? off topic-ish
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Offline G0ALY

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Bread making.
« Reply #37 on: October 26, 2005, 08:10:54 PM »
Okay Russian… At the risk of sounding like I am too much in touch with my feminine side…

Here is the recipe for the egg bread we make. It is a hearty bread and goes great with stews or chili… The leftovers also make great Texas-style French toast.

¾ cup milk

3 cups bread flour

2 eggs

1 + ½ teaspoons salt

3 tablespoons butter or margarine

¼ cup sugar

1 + ½ teaspoons yeast

Place the ingredients in the machine (without the egg shells) If you have a crust setting option, use “Light”.


This usually takes somewhere in the order of 1 beers time to put the ingredients in… and 4 - 5 beers time to bake.
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Offline Sixpence

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Bread making.
« Reply #38 on: October 26, 2005, 11:52:09 PM »
Some stuffed cherry peppers(proscuitto, sweet cappacola, genoa salami, mortadella and provolone) go good with fresh bread....yummy!!

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Offline Sandman

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Re: Bread making.
« Reply #39 on: October 27, 2005, 12:01:26 AM »
Quote
Originally posted by Russian


I love the smell of freshly baked bread. A friend gave me this wonderful little machine to play around with and after few initial unsuccessful attempts, I finally mastered it. This is my second type of bread. Call it- Bread #2. :cool:


Try this:

8 oz. cream cheese
1 8 oz. can crushed pineapple
2 tsp. pineapple extract
3 tbs. vegetable oil
3 tbs. sugar
1 tsp. salt
1/3 cup grated coconut
3 1/2 cups bread flour
2 tsp yeast

1/4 - 1/3 cup water (add while kneading).


Once it's cooled... toasted with some butter. The crust comes out like pastry.
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sand

Offline Meatwad

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Bread making.
« Reply #40 on: October 27, 2005, 07:15:09 PM »
Quote
Originally posted by eagl
When you're holding a piece of warm, freshly baked bread in your hand and savoring the smell, taste, and texture of your creation do you still think...

"nothing feels better than a cold metal in hands."?

Because I can think of a few things that feel better than holding a hunk of metal in my hand.

:)


Me too. They are round, a pair,  and found on a woman
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Offline Russian

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Bread making.
« Reply #41 on: October 27, 2005, 08:00:22 PM »
Quote
Originally posted by G0ALY
Okay Russian… At the risk of sounding like I am too much in touch with my feminine side…

Here is the recipe for the egg bread we make. It is a hearty bread and goes great with stews or chili… The leftovers also make great Texas-style French toast.

¾ cup milk

3 cups bread flour

2 eggs

1 + ½ teaspoons salt

3 tablespoons butter or margarine

¼ cup sugar

1 + ½ teaspoons yeast

Place the ingredients in the machine (without the egg shells) If you have a crust setting option, use “Light”.


This usually takes somewhere in the order of 1 beers time to put the ingredients in… and 4 - 5 beers time to bake.
Define; s - S and j. also what is a cup? (size I mean)
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Offline Russian

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Re: Re: Bread making.
« Reply #42 on: October 27, 2005, 08:01:50 PM »
Quote
Originally posted by Sandman
Try this:

8 oz. cream cheese
1 8 oz. can crushed pineapple
2 tsp. pineapple extract
3 tbs. vegetable oil
3 tbs. sugar
1 tsp. salt
1/3 cup grated coconut
3 1/2 cups bread flour
2 tsp yeast

1/4 - 1/3 cup water (add while kneading).


Once it's cooled... toasted with some butter. The crust comes out like pastry.


Thanks. I'll write this down in recipe book. :)
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