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Famous bread recipe *Free*
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I have had a bread maker for probobly 8 or 9 years. I used to make a loaf or 2 a week when I first got it for like a year or so.
So I dig out the bread maker. Probobly haven't used it for 5 years. I fired the puppy up using your recipe. Boy the house sure smells good. I kind of forgot about that. 🙂 The cooking is done I was leaving it set for the reccomended rest period. Finally I couldn't stand it anymore. I had to take a pinch off of the top and get a taste. As it turns out there is a thin crust flat over the top but in the center it drops quite a bit. Not quite half way down the loaf pan.
When it was mixing I noticed it was quite wet. Most of the recipes in my book are around 9 oz of water. Anyhow the book recomends putting in flour if it is too wet. Well I didn't do that so that may be a reason for me anyhow. I figured I would go by the recipe first then adjust.
Thanks for the recipe Ride free. I am going to try again tomorrow.
Oh by the way what do you ride? I am figuring a heritage softtail.
So I dig out the bread maker. Probobly haven't used it for 5 years. I fired the puppy up using your recipe. Boy the house sure smells good. I kind of forgot about that. 🙂 The cooking is done I was leaving it set for the reccomended rest period. Finally I couldn't stand it anymore. I had to take a pinch off of the top and get a taste. As it turns out there is a thin crust flat over the top but in the center it drops quite a bit. Not quite half way down the loaf pan.
When it was mixing I noticed it was quite wet. Most of the recipes in my book are around 9 oz of water. Anyhow the book recomends putting in flour if it is too wet. Well I didn't do that so that may be a reason for me anyhow. I figured I would go by the recipe first then adjust.
Thanks for the recipe Ride free. I am going to try again tomorrow.
Oh by the way what do you ride? I am figuring a heritage softtail.
Semper Fi -- follow the recipe closely. I am at sea level, use the higher end of the olive oil, salt , and yeast amounts, and fresh ingredients. I measure closely. Have had over 2 dozen perfect loaves so far with an ancient cheapo Regal bread machine.
you'll get a good loaf ...it's worth the effort!
you'll get a good loaf ...it's worth the effort!
I had a couple of slices for breakfast this morning. MMMMMMMMMM 😀
I am in Ohio and followed the recipe closely, towards the higher end also. My manual says if it looks too wet to add a tablespoon of flour to get it to the correct consistancy. Logic told me to do that last evening but I didn't do it. That and being so long since I have made a loaf of bread I decided to leave it be. It was much more wet than any other loaf I have ever made. Going from memory of course. 😉 I will know better the next time.
The vanilla idea really sounds good. I will have to try it on my next loaf.
I am in Ohio and followed the recipe closely, towards the higher end also. My manual says if it looks too wet to add a tablespoon of flour to get it to the correct consistancy. Logic told me to do that last evening but I didn't do it. That and being so long since I have made a loaf of bread I decided to leave it be. It was much more wet than any other loaf I have ever made. Going from memory of course. 😉 I will know better the next time.
The vanilla idea really sounds good. I will have to try it on my next loaf.
iwearnosox
Lifer
Nobody cares what you think, noob. The op's post is helpful and interesting.
I'll give it a try tonight, always happy to find new recipes. 🙂
If you followed the recipe closely, something?s haywire.
EXACTLY 12 liquid oz. of fairly warm water, EXACTLY 3 cups of white flour & Exactly 1 cup of whole wheat flour can not be mixed "too wet".
An eyeball on the ol' measuring cup won't do it for even with Granny's accuracy.
Actually, I state that kind of tongue-in-cheek, as the exact amount of water has been elusive for me until...
I solved it by using one of the 16oz. salad dressing mixers - the clear, graduated plastic, see-thru variety.
Even then, I place the container of water on an eye-level surface and let it quit sloshing around 'till it reaches equilibrium. Only then, do I know the water measure for sure.
When I was in the process of perfecting this recipe, I found that exactitude of the water was at least half the key to consistent loaves. Love it or loathe it!
iwearnosox
Lifer
Ridefree (and all) you may want to consider investing in some oxo measuring cups. Their measurements can be viewed from the top, no need to get on your knees to make sure you're precise in your measurements. They're one of the best things in my kitchen. 🙂
NautikaL 8
Senior member
Man this thread sure made me hungry...I wish I could make insta-bread. 1am is way too late to start making bread 🙂.
I guess the wet/dry thing kinda depends where ya are. I'm in Kentucky and my 1st loaf was a bit dry and I really did not get the rise I wanted. Added 1 tablespoon of water on my next loaf and "POOF" kick A$$ bread! I'm up to about 10 loafs now with no failures. I agree w/ FreeRide .... fresh ingredients are the key to great bread.
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