Do you bake your own bread?

[Saoirse2]

Yum, pass the butter

Saoirse2 - That is a beautiful loaf of bread!! I would love to see your recipe if you have the time to post it. I have King Arthur bread flour and wheat flour. I need to go to another store to get Bob's Red Mill. DH also wants some rye flour, so I will make my way over to that other shop soon.
Anyone else baking bread today? More photos do seem to be in order.

Thanks LoveV, I'm currently making the vienna bread from the book 'Inside the Jewish Bakery'. I was surprised to see a mix of amateur and professional photos, got it last month and loving it so far.
Here's the recipe, if you have a scale just dump ingredients in the bowl using gram amounts given. Good Luck!

Whole Wheat Sandwich Bread

2 1/2 ts SAF yeast [7 g]

1 Tb salt [17 g]

2 Tb Vital Wheat gluten [15 g ]

5 C Bob's RM Whole Wheat Flour [600 g]

2 3/4 C warm water [600g]

1/4 C canola oil [55 g]

1/4 C Organic buckwheat honey [85 g]

2 C Bread flour [254 g]
additional flour for kneading/shaping

-In a mixing bowl, combine the first 7 ingredients. Beat in the KA on #2 or wooden spoon for a few minutes to obtain a thick batter. -----Add 1 C of bread flour and continue mixing adding flour to make a somewhat stiff but very pliable dough.
-Turn onto a floured surface; knead until smooth and elastic, about 8 minutes.
-Place in a greased bowl, cover and rise in a warm place until doubled, about 1 hour.
-Gently punch dough down, turn onto a floured surface; divide in two. Shape into loaves and place in two greased loaf pans.
-Cover and rise until doubled, about 1 hour.
-Preheat oven to 375F 20 minutes before baking.
-Bake loaves for 45 minutes or until the internal bread temp reaches about 200F. If loaves start browning too soon, lightly lay a piece
of foil on top of loaves the last 20 minutes of baking time.
-Remove bread from oven, cool in the pan for 3 minutes then turn onto a cooling rack. Cover with a clean towel or brush with butter if
a softer crust is desired.

 

[Maisie]

I make homemade brown bread and soup once a week-it's delicious. The recipe I use is so easy and doesn't require much kneading at all. I can write it out for you if you need it. I made 4 loaves of it for a dinner party on Friday night and every last slice was eaten. I find it you use a good quality flour the taste is amazing.

Please share your recipe!!

No prob-

200g / 6oz plain white flour
300g / 11oz course wholemeal flour
3 tbsp bran
2 tbsp wheatgerm
2 heaped tsp baking powder
1 tsp salt
1 dessertspoon treacle
600-900ml of milk (usually I use about 720ml)

mix all the dry ingredients together in bowl, add treacle and stir in enough milk to make it moist but not sloppy. Place in a prepared 2lb loaf tin and bake in preheated oven for 20 mins at 200 degrees C / 400 F and then reduce heat to 170 C / 325 F and bake for a further hour. Remove if from loaf tin and it's ready to eat. It's so delicious with some butter on it and served with some soup.

Thank you

It doesn't need yeast?

 

[soocool]

I have both a KA mixer with dough hook and a 2lb bread machine. I use both depending on what I am making (e.g. use the bread machine to make dough for cinnamon rolls) . But just a suggestion that when you are making dough, you can make some when you have time and freeze it to use later. I make pizza dough and freeze it to use later for strombollis or calzones.

 

[megeve]

After a long break, I started baking bread again. Like AGBF and TG, I use bread maschine to do the basic for the dough. shaping and baking in the oven on a baking stone! But I cheated by using bread mix, real german bread mix!

Heres how it turned out......