Making bread

tami_ohioNovember 6, 2012

I am making bread. We will see how it comes out. I found an old Better Homes & Gardens Bread cook book at the library yesterday. I am trying the Perfect White Bread. I could choose the easy method, in the mixer, and finish mixing and kneading by hand, or the conventional method. Well, my hands won't do the old fashioned way, so I did it in my KA, including mixing in the last of the flour. I just can't stir it by hand. But I did knead it by hand for the whole 10 minutes! I may not be able to do anything else for the rest of the day, but I did it! It is now rising for the first time. Of course, I didn't think fast enough. DS came and helped unload the canned goods and other food stuff that can't be left in for the winter, and a few other odd jobs for us. DH has the day off today because it's election day, so the two of them got some yard stuff done. DS took baking and pastry in high school at the vocational school. He got the master bread maker award. I should have made him stay until it was ready to knead! He would have known when it was just right. Oh, well, now I can honestly say that I did it! Here it is rising in the bowl.

Tami

Thank you for reporting this comment. Undo
dcarch7

"It's alive! It's alive! It's alive!"

dcarch

    Bookmark   November 6, 2012 at 2:17PM
Thank you for reporting this comment. Undo
coconut_nj

Yum Tami! Looks great. I can almost smell it baking. I need to get some no knead bread going now that I'm back home...oops... no stove yet, well no propane. Now I really want it. LOL

    Bookmark   November 6, 2012 at 5:08PM
Thank you for reporting this comment. Undo
lindac

coco!! You are alive!!...Even if no propane....yeah!!!
Bread looks lovely....post another picture of it soon!!

    Bookmark   November 6, 2012 at 5:22PM
Thank you for reporting this comment. Undo
tami_ohio

Well, it's in the pans, finally, and in the oven with the light on for warmth, for the final rise. I forgot to take pics of it before I did that. Sorry. I'll try to remember to take one before and after baking! Now I remember why I don't like making my own bread. It seems to take forever! And I always end up baking it late at night. It shouldn't be much longer before I put it in to bake tho.

Coconut, I am so glad to see you post! We were worried about you.

Tami

    Bookmark   November 6, 2012 at 6:50PM
Thank you for reporting this comment. Undo
tami_ohio

Well, 45 minutes later, it hasn't risen. I am letting is go for another 15 minutes to see what happens. I am not happy.

    Bookmark   November 6, 2012 at 7:23PM
Thank you for reporting this comment. Undo
lakeguy35

Looks like it's starting to rise to me....just give it some more time. Love, love homemade bread!

Great to see you posting Coconut! Hope y'all are doing okay!

David

    Bookmark   November 6, 2012 at 7:47PM
Thank you for reporting this comment. Undo
dcarch7

What is the temperature of your kitchen?

I know people always say use the oven light, but the oven light gives very little heat. The bulb is insulated from the oven so that the bulb will not be damaged when the oven is on.

dcarch

    Bookmark   November 6, 2012 at 7:55PM
Thank you for reporting this comment. Undo
tami_ohio

The kitchen is never very warm except in the summer. The oven light in my oven is actually VERY warm. I have to use a pot holder to touch the bread pans. They have been in there for an hour and a half, and I just set the timer for another half hour.

    Bookmark   November 6, 2012 at 8:20PM
Thank you for reporting this comment. Undo
tami_ohio

Ijust put it in the oven. It still hasn't risen as much as I expected it to. They will be very short loaves. Oh well. It's 9:30 now. There is no way I can stay up late enough to let it rise any more. It will have to do. I'm ready for bed now. Meds are kicking my butt. When it comes out, I'll take it out of the pans and cover them with a towel until morning.

    Bookmark   November 6, 2012 at 9:37PM
Thank you for reporting this comment. Undo
agmss15

If you can't touch the pans then it may be too hot a spot to rise dough. FWIW I have a very chilly home. I just let the dough go slow even overnight. Much better flavor and texture. Plus then I am not waiting in frustration. Your dough is beautiful!

    Bookmark   November 6, 2012 at 9:39PM
Thank you for reporting this comment. Undo
annie1992

I also have a very cold kitchen and sometimes bread just seems to take forever to rise.

I'd have just stuck those pans into the fridge and baked them in the morning!

I'm sure it will be delicious anyway.

Coconut, I knew you were OK but couldn't post on the "hurricane" thread on conversations because it's full, I suppose I should start another one, since I've also heard from Woodie...

Annie

    Bookmark   November 6, 2012 at 9:43PM
Thank you for reporting this comment. Undo
tami_ohio

Thanks. I have an appointment first thing in the morning, so I can't let it go overnight and bake it in them morning.

    Bookmark   November 6, 2012 at 9:44PM
Thank you for reporting this comment. Undo
tami_ohio

Annie, we must have been posting at the same time! The bread is out of the oven. I won't cut it until morning, but it smells good! It rose some more in the oven. Couldn't bake it in the morning, as I have an appointment, probably two if I can get into the chiropractor after my hair appt.

    Bookmark   November 6, 2012 at 10:26PM
Thank you for reporting this comment. Undo
annie1992

Yes, there's always a bit of "oven spring" but I never know how much I'll get if I don't let the bread rise long enough before putting it in.

That looks perfectly delicious, though, and I bet it was.

Annie

    Bookmark   November 7, 2012 at 4:41PM
Thank you for reporting this comment. Undo
tami_ohio

Well, pictures are in my phone. I haven't emailed them to myself yet. I have to bricks! They are eatable, flavor is ok, but they are very dense. I got to thinking about it, and decided there might not have been enough yeast in it. The recipe called for .25 oz of yeast. Well, my scale doesn't read that way. I can do .2 oz or .3 oz, but not .25 oz. So I went to .3 and took some out. If I can remember, I will post the pics sometime tomorrow. Phone is on the charger now.

Tami

    Bookmark   November 7, 2012 at 10:36PM
Thank you for reporting this comment. Undo
lindac

Your oven was too hot.
For a quick rise, I put a quart glass conatiner of water in to the micro and run the micro until the water boils. Then put in the dough to rise. It's warm in there and steamy and bread pops right up.
However you get a better flavor with a longer rise.
Should have pout the bread in the refrig over night, taken it out and put it on the counter when you came home from your appointments and baked it just before dinner.

    Bookmark   November 7, 2012 at 11:10PM
Thank you for reporting this comment. Undo
arkansas_girl

OH Lindac, thanks for that idea! I've been putting my bread on the stove with a pot of water on a burner on low simmer next to it covered(the loaf) with plastic! (for more heat in a coldish kitchen) This is a much better idea!

IMHO, I think that you just didn't allow the dough to rise high enough on your loaves. I'm new to bread baking and learn something new each time and my first loaf I did as you did and didn't allow enough rise time but second loaf I allowed it to rise what I was afraid was too high but it was perfect!

    Bookmark   November 8, 2012 at 7:21AM
Thank you for reporting this comment. Undo
cloudy_christine

That's a beautiful Polish pottery bread pan.

    Bookmark   November 8, 2012 at 9:11AM
Thank you for reporting this comment. Undo
tami_ohio

Linda, I'll try to remember to try that next time! I may not have put in enough yeast either. It called for .25 oz. My scale doesn't do the that, only .2. I guesstamated after that.

CC, thanks! We just bought it this summer! DH is Polish. I didn't expect anyone to recognize it as Polish Pottery. I wouldn't have before we bought it.

Tami

    Bookmark   November 8, 2012 at 11:02PM
Thank you for reporting this comment. Undo
annie1992

That IS a lovely pan, Tami.

I've also been known to put my bread dough in a cooler with a canning jar full of hot water to give it a warm place to rise, especially if I want to use the microwave for something else (like a cup of tea while waiting for the bread to rise!).

Annie

    Bookmark   November 8, 2012 at 11:09PM
Thank you for reporting this comment. Undo
coconut_nj

Thanks everyone. I was in the hospital during the storm, so couldn't check in until I got home earlier in the week. I appreciate your concern.

Tami, you wouldn't believe how long it takes in my cold house for bread to rise. I like Annie's idea of the cooler. Only thing is Christy won't be happy with me bringing it inside since she'll be the one to drag it back out to the garage when I'm done. Our garage is not attached. LOL. I do seem to have better luck with my no knead bread since it's doing so much slow rising in the fridge before the last rise after you shape it. Still... takes time.

    Bookmark   November 8, 2012 at 11:58PM
Sign Up to comment
More Discussions
Does this Nutella frosting on my cake need to be refrigerated?
I finally found a Nutella frosting recipe that I really...
sooz
Kitchen Gadget Over-the-Top?
Drinking Straw Cleaner? I don't think so but checking...
mustangs81
Monkey Princess makes pretzels
The Monkey Princess decided that we needed to learn...
annie1992
Pasta rolling pin aka mattarello
I'm planning on purchasing a mattarello or pasta rolling...
miscel
BISCUITS
Just made these biscuits, but felt they weren't worth...
Robert Givens
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™