I did it!!! (Baking bread)

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I finally did it!!! I made bread for the first time in my life! The house smells wonderful and even my husband and 6 yr old son couldn't wait til it came out fresh from the oven (even though they all asked why I was baking bread and looked at me funny). My 16 yr old made me promise to save her some so she could try it when she got back home. Wow this is really exciting! You all probably think I'm crazy. I do have a few questions about the bread though. It was a little heavy and the crust was quite "crunchy" I ate it because I like it crunchy but you have to remember we're used to store bought bread so it was "different" (in a very good way) for us. Is ther something that I should have done differently to make the bread lighter and the crust a bit softer? I used All purpose flour, rapid rising yeast, milk, sugar,salt and shortening. Thanks for all your encouragement and any suggestions you might have.

-- Greenthumbelina (sck8107@aol.com), April 08, 2001

Answers

Response to I did it!!!

Hooray! And wasn't it fun??? The only suggestion I have is that you can brush the top with butter (or I think milk?) to make the crust softer. Do this just as you take it out of the oven.

My bread is always different. Sometimes it's great, sometimes it isn't (but it still makes good crumbs or croutons!) I think it depends on my mood (How much I knead the dough) and the weather (how much more flour I end up tossing in.

Bravo!

-- sheepish (the_original_sheepish@hotmail.com), April 08, 2001.


Response to I did it!!!

Suggestion!!!! Y'all mite send a loaf or two up here to this old hillbilly for a taste test. Nuthin much better to eat than homemade light bread. Don't even need SPAM on't either! Matt.24:44

-- old hoot, the bread taster. (hoot@pcinetwork.com), April 08, 2001.

Response to I did it!!!

There's lots of reasons why your bread could be a little heavy with a crunchy crust. First of all, congratulations on making the bread. The fact that it was edible is an indication that you are doing it more or less right. One of the main reasons for heavy bread is lack of kneading. You really have to bash the hell out of the dough to ge the gluten working. Then, while letting the dough prove, you need to stop the skin from drying out. That can cause the crust to become thick/crunchy. After the first proving (in a warm damp place with a damp clean cloth over the mixing bowl) you need to "knock back" the dough and knead it all ove again.

The second proving should be done after scaling the dough. Scaling is the technical name for measuring out the dough pieces (if making rolls for instance) rolling them into balls (or fingers) and placing them on a greased baking sheet or bread tin. Once scaled, the dough is allowed to prove for the second time. (First proving to get the yeast and gluten working on the flour, second proving to swell the dough right up to nearly it's cooked size). I usually brush my scaled dough with melted margarine before the second proving. That prevents the dough from forming a thick crust (by providing a thin airtight greasy layer over the dough - preventing it from drying out). The margaring evaporates during cooking.

Once the bread has proved for the second time, don't touch it or it will collapse. Put it straight into the oven and bake for as long as the recipe states. All the cooking process does at this stage is kill off the yeast and cook of the dough which is already as light and fluffy as it's going to get.

Once out of the oven, brush with melted margarine once more while still piping hot - to keep the crust "shop-bought" soft, or dust with flour before final baking if you want a floury, crunchy crust.

Hope this helps a bit,

Eric

-- Eric J Methven (e_methven@btinternet.com), April 08, 2001.

Response to I did it!!!

Ditto the butter or milk over the top of the loaf right as you take it out of the oven. You can also place a cake tin of boiling water on the rack under the bread pans while the bread is baking. (Put cake tin on rack, then pour in boiling water - voice of experience speaking!!)

For lighter bread - knead, knead, knead. Make sure you let rise 'til doubled - but don't let over rise. I know, I know - "how can I tell when it's risen enough?" You'll learn - just keep baking. I almost always make rolls instead of bread anymore (same recipe, just shape ''em different), we prefer them and it's easier to save some back for later on that way. I let them cool completely, then wrap them in an old bread sack. I think heavy bread makes great toast and stuffing; and those crunchy crusts sound like just the thing for croutons or bread crumb topping! Good luck!!

-- Polly (tigger@moultrie.com), April 08, 2001.


Response to I did it!!!

Congratulations!!! I'm still working at getting mine to be lighter. I took note of all the tips in response and will give them a try. Again Great Going!

Enjoy your life.

-- Deborah (bearwaoman@Yahoo.com), April 08, 2001.



Response to I did it!!!

Let me add my congratulations to your success. Bread making is one of the most enjoyable tasks I perform because I can really work out all my aggressions while kneading the dough and nothing smells better than baking bread. That's the best "air freshner".

Keep trying. Sometimes you'll bake perfect loaves, other times they'll work as really effective door stops, but don't give up. I always feel so accomplished when I turn out a fresh loaf.

Thanks for reading. Dianne in Mass.

-- Dianne Bone (dianne.bone@usa.net), April 08, 2001.


Response to I did it!!!

Isn't it great ! Around here we try to bake the bread then roast and grind the coffee right after. Preferably before we have guests. The house holds the aroma for hours.

-- Jay Blair in N. AL (jayblair678@yahoo.com), April 08, 2001.

Response to I did it!!!

The thing I do to cook the bread completely without the crust getting to hard is put a little tent of alluminum foil over it the last 10 minutes it's cooking. By "tent", I just mean a piece of foil folded over the bread so it's not touching it. Try throwing a little "quick" oatmeal and a bit of honey in the bread (just thinking about it makes me want to break out the butter!)

-- Elizabeth (Lividia66@aol.com), April 08, 2001.

Response to I did it!!!

Congrats on your bread!!! There's nothing better than homemade bread smothered in homemade butter and homemade jam! And that's my homemade response!!!

-- Marcia (HrMr@webtv.net), April 08, 2001.

Response to I did it!!!

so glad your first attempt was a success!!! My first attempt was mostly fit for a boat anchor so congratulations. The smell of baking bread is so wonderful that I could do it just for the theraputic effect of the aroma. Peace, blessings and joy.

-- diane (gardiacaprines@yahoo.com), April 08, 2001.


Response to I did it!!!

One of the easiest ways to knead bread longer is to do it in the mixer, if you've got one. (Using a dough hook, of course). I used to want to do it by hand, but when you're making a lot of bread, it's exhausting! And it's a piece of cake to make a small batch of your own butter if you've got any kind of mixer or blender. And when using the bread for dunking in soups or stews I actually prefer it a little dense.

-- Leslie A. (lesliea@home.com), April 08, 2001.

Response to I did it!!!

Alright you did it thats great. I'm with hoot send some to everyone so we can taste it! Good job. Well done. God Bless.

-- tracy emily in TN (emilyfarms@tsixroads.com), April 08, 2001.

Response to I did it!!!

Thanks to you all for the "pat on the back". Just to let you know, my 16 yr old just got home (11:00 p.m.) and the first thing she said was, "where's the bread you made?" I cut her a slice, warmed it and spread it with honey butter (which I made by softening a stick of regular butter and once it was soft I squeezed honey in it and stirred it all up making a soft spread - got hard again though once I put it in the fridge but if you warm the bread, it melts onto it just right). After one bite, my daughter said, "MMMmmmmmm....leave it out, I'm gonna have another piece." and she kissed me on the cheek and off to her room she went with her slice of warm homemade bread.

Thank you all so much for the tips. Can you tell me what the best way to store it is? I just put it into zip loc bags once it had cooled completely. Well maybe my next step will be trying to make homemade strawberry jam from the fresh strawberried I plan to get from the strawberry farm up the road. Any volunteers that want to give me a "recipe" (with complete directions of course) for homemade strawberry jam, please respond. Again, thank you all so very much - I LOVE this forum!! :o)

-- Greenthumbelina (sck8107@aol.com), April 08, 2001.


Response to I did it!!!

See, told ya they'd love it! Don't think you will have to worry about how to store it long :) Because there aren't any preservatives in homemade bread, it doesn't stay fresh long unless you freeze it, but you can make croutons, etc. if any is left. Congratulations! Made me hungry to think of the aroma. Now, I may have to make some myself! Another thing you can add that will make a lighter bread is gluten powder, but kneading is really essential. Good luck! Jan

-- Jan in CO (Janice12@aol.com), April 09, 2001.

Two other things besides kneading is to add either 1/2 cup of potato flakes or powdered milk to liquid ingredients. It doesnt have to dissolve or be smooth. It will work in when you knead it. You can substitute some of the liquid with potato water(the water drained off boiled potatoes)Congratulations on your first try. Theres nothing like the smell and taste of fresh bread. But beware, If you make it very often your family will get hooked and wont eat the other stuff. Blessings Peggy

-- Peggy Carr (wclpc@cookeville.com), April 09, 2001.


Isn't it wonderful! I've been baking sourdough for several years for my crew - 4 loaves once a week. Good upper body workout! I noticed the reference to buttering the crust of the loaf, but I'd like to take it a step further.

"Paint" melted butter on the loaf when you first put it in the pan to rise, then cover with a damp towel. When risen, remove the towel, bake, and when you've removed the loaves from the pans, place them on the rack to cool. Spread melted butter over the hot loaves, then cover them lightly with a clean dry towel.

Be sure to allow the bread to cool completely before placing in a plastic bag.

-- Judi (ddecaro@snet.net), April 09, 2001.


Green, YOU mean you actually finally did it and you didn't even email me personally : ) lol just kidding congratulations, wasn't it GREAT!! Love Carol

-- Carol in Tx (cwaldrop@peoplescom.net), April 09, 2001.

I was wondering if you ever made it. I thought I had just missed your message about how it went. I must make ours today, thanks for reminding me.

-- Viv in TX (kudzu1@webtv.net), April 10, 2001.

So excited about baking bread. Don't quess a story about taking a cold water shower in 20 degree weather , nor walking ten miles to school (Grin) would have an effect? Should I even mention Vietnam?

-- My Story (andiam@sticking.com), April 14, 2001.

Congratulations! When I tell my mother I'm making bread, she says "Oh, I didn't know you had a bread machine?". I told her I did, at the end of my arms! We personally love the crunchy crust. We like to have a slice as dessert.

Here's a recipe for croutons (basically from the Tightwad Gazette):

Cube 4 slices bread. Mix together 2 tbl parmesan cheese, 1/4 tsp oregano, 1/4 tsp celery salt, 1/4 tsp garlic powder (or your favorite seasonings). Measure out 2 tbl salad oil. In large bowl, alternately drizzle bread cubes with oil and sprinkle with seasoning mixture. Mix well. Cook bread cubes on cookie sheet in preheated oven at 300 degrees for 30 minutes turning every 10 minutes.

These keep for a very long time in an airtight container and are so much better than those little rocks they sell at the store. I usually quaduple the recipe above when I make mine. Hope you enjoy them as well!

-- CJ Popeck (cjpopeck@worldnet.att.net), April 15, 2001.


Having read a lot about baking bread (and baking) it, I thought I'share some of the information. A couple of interesting point to note are:

1. Using as little yeast as possible is actually better for the bread. The bread tastes better and keeps longer. I have successfully used as little as 1/8th oz. (yes, one eight of an ounce) of yeast for 20 oz. of flour. But be warned, the bread takes a long time to rise! I basically prepare the dough at night, punch it down and knead it in the morning and put it in the tins to prove. My wife puts it in the oven in the afternoon and its ready to eat when I return. Please note: Do NOT try this with wholemeal bread. This dough need vigorous fermentation in a short time, so you actually have to use more yeast than for white bread.

2. Adding a bit of fat to the dough improves the bread. About a tablespoon to a pound of flour will do it. Do NOT add more as it will lead to bread with a heavy crumb. Butter is best, followed by olive oil, or similar. I haven't felt the need for it, but if your dough forms a skin on rising, even a teaspoon of olive oil will do the trick. Similarly, adding a bit of milk improves the bread too, but again, more is NOT better. Replacing 1/4th of the water with milk should do it.

3. Brushing the top of the dough BEFORE you put it in the oven will also give you a softer top.

Keep baking!

Allan

-- Allan Dias (allan_dias@hotmail.com), May 31, 2001.


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