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fancy picnic bread

The image is picnic bread. 

I've made the biscuits, the white bread, the braided white bread, the yorkshire pudding, and the picnic bread recipe so far. The pizza pockets are new. The web recipes I've made many times. I noticed that the only difference between my mom's white bread recipe and the basic white bread web recipe is whether the same amount of liquid in the ingredient list is water or milk. I didn't notice a difference in taste, to be honest. Must not be experienced enough.

You can add spices to dough when it is still liquid. You can take the standard white bread recipe below and put garlic powder and sage into the batter before you mix to turn out a seasoned loaf.  I sprinkle garlic powder, salt, pepper, thyme, rosemary, sage, and oregano over my bread lately. If you have bread dip seasoning that usually goes most excellently over bread. 

tip ~ Extra long rises never seemed to do any bread recipe I've made any harm. You can make a glaze by brushing egg yolk over something, but keep in mind the cook time of what you're glazing.

tip ~ if making a bread with a flour beside white flour, specifically in my experience a combination of wheat and rye, you don't knead it to smooth elastic. You need to leave it somewhat sticky or else you'll get a disk of unrisen bread, or in my case unrisen pumpernickel.  

One packet of yeast is 2 1/4 tsp.

Web Recipes

A good recipe. I've made it many times.

This one too, a standard recipe in my house. Here's a time lapse of the french bread rising on one batch I did, that's my youtube channel: https://youtu.be/i68aKwxtFrI?si=6SSwKOMfsIM7ysan

This is a no-knead bread that you leave to rise un-refrigerated overnight for up to 24 hours. The ingredients are just bread flour, water, salt, and yeast. I see no difference in outcome between using bread flour and regular flour. This recipe will come out with closer to a sour dough taste since there is no sugar or oil added. FYI, if you make this one, go ahead and make it with the listed amount of flour. The batter will look goopy but that is the way it is supposed to be. 

If you try buttering the pot before you stick it in the oven you will get a giant smoke cloud. One time I forgot to preheat the pot and also didn't totally flour up the batter (was lazy and wanted to try less flour when forming it into a ball), leaving a sticky spot on the bottom when I tossed it in the pot. The bread came out of the oven cemented to the bottom, so make sure not to skip those steps. Bake the full 15 minutes with the lid off to get the nice crispy crust. I use this recipe when I'm working full time and want a fast easy fresh bread.

These are good hoagie rolls, just found them. You get 18 rolls out of this recipe, and my experience with them was family members eagerly consuming and complimenting them on their taste. I cooked them nearer to 20 minutes when I made them to get them as browned as I wanted. 

This is an excellent recipe. If you want to, just before baking brush the tops of the buns with water and sprinkle sesame seeds over. Bake them to a golden brown. You'll admire them when they come out. These are the fastest easiest recipe with a rise I currently have. They're currently the favorite at my house since I went back to work. 

Easy peasy to make. Taste good, heats the house in winter. I use a cup with two inch perimeter for cutting.

These are the ones you made with lard that were so good, that fat really makes biscuits good. After finding this recipe I've made all my biscuits with lard. I keep it in the house anyway for Mexican recipes. 


 

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