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I'm baking bread :)

Geekbabe

Geekbabe

Moderator Emeritus<br>Elite Member
I just tucked a loaf of cinnamon raisn bread in the over ans set out a loaf of wheat and honey for it's first rise

I love baking bread,it's so theraputic,all that beating and kneading 🙂
 
Originally posted by: baffled2
I just tucked a loaf of cinnamon raisn bread in the over ans set out a loaf of wheat and honey for it's first rise

I love baking bread,it's so theraputic,all that beating and kneading 🙂
Click to expand...

Me too although my bread is ROCK hard so I have resorted to the breadmaker just for that freshly baked bread smell! 🙂

btw: do you use MSN or ICQ?
 
Damn, that's a lot easier for you to say, Hay. By the time I get there, the bread, if there were any left, would be stale. How, in the frozen east, do you get the bread to rise, baff?
 
Originally posted by: Moonbeam
Damn, that's a lot easier for you to say, Hay. By the time I get there, the bread, if there were any left, would be stale. How, in the frozen east, do you get the bread to rise, baff?
Click to expand...



I put the dough in a well greased bowl covered with a small clean towel and set it near the raditor in the kitchen 🙂
 
Hey M,
Taking the rest of the day off. Gonna make some crab bisque for lunch, and I think I will go through my Rick Bayless mexican cookbooks for a dinner idea. Come on over! 😀
 
Originally posted by: MrsSkoorb
Originally posted by: baffled2
I just tucked a loaf of cinnamon raisn bread in the over ans set out a loaf of wheat and honey for it's first rise

I love baking bread,it's so theraputic,all that beating and kneading 🙂
Click to expand...

Me too although my bread is ROCK hard so I have resorted to the breadmaker just for that freshly baked bread smell! 🙂

btw: do you use MSN or ICQ?
Click to expand...
If your bread comes out rock hard, you are either baking it too long, or you're kneading the bread too much. If the outside is burning, and the inside is still raw, try putting a thin piece of aluminum foil over the top of the bread.
 
Yummy, I'll bring the tomateos.

baff, I tried my first hand made bread a few months back. Extremely basic and no bread pan. It didn't turn out very good. Just did my first cake, too. Better, but over cooked, and seems to have collapsed some.

PS, I checked at Sonoma and Williams and I can't find a bread raditor. 😀 I thought those killed everything alive before packaging.
 
Originally posted by: MrsSkoorb
Originally posted by: baffled2 I just tucked a loaf of cinnamon raisn bread in the over ans set out a loaf of wheat and honey for it's first rise I love baking bread,it's so theraputic,all that beating and kneading 🙂
Click to expand...
Me too although my bread is ROCK hard so I have resorted to the breadmaker just for that freshly baked bread smell! 🙂 btw: do you use MSN or ICQ?
Click to expand...

A suggestion-
Get a Polder thermometer. They have a probe that goes into whatever you are cooking, and a lead that goes into a display that shows temperature/time etc. For bread set the alarm for 200 F and when it goes off, it's done
 
Moonie, if you'd like to have a better yield, start out with a water/milk base for the yeast that is a tad above lukewarm and add some sugar so dem dere critters multiply.

I usually coat dough with an egg mixture to have a thin layer of protein. Gives it a nice crust. And aluminum foil does keep the moisture in.


Hey Hay 🙂, I'll bring the veggies and something (maybe someone...) sweet, what time are we starting?


Okay, now I really do need to cook something. mmmm bread.


Cheers ! 🙂

hey Jean. *waves*
 
Ahh.. I relented on the mexican for tonight. Decided to save the Crab Tomato Bisque and add home made crab cakes. Hope you can tolerate that. M, you have that yummy sourdough. LB, bring what (and who) seems appropriate.

<nostalgic flashback:start>

Many spirited but always considerate conversations over wonderful dinners and perhaps a glass of port or a good beer afterwards back at Dartmouth. The faculty could cook. I long for that. Oh well.

<nostalgic flashback :end>
 
Originally posted by: MrsSkoorb
I tend to get a little over zealous with the kneading....hence the rock hardness!
Click to expand...
Enough about your breasts....let's get back to the bread discussion....

 
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