Reason: Moved to Recipe Forum
You know I find I love making breads by hand. If you have a couple of hours to spare in between laundry loads you may want to try this:
Heat the oven to 375.
First put a packet of quick rise yeast in about a half cup of warm water (preferably really hot but not boiling tap water). Stir it around with a fork, and let it sit for about 30 minutes.
Take about 1.5 Cups whole wheat flour, a pinch of salt, and a pinch of baking powder in one bowl and mix it up.
Then (this is how I do it with a 2 Cup Pyrex Cup), take one of those organic, unsweetened applesauce cups (I think it's a 1/2 cup of Applesauce), a handful of Splenda, and about 3/4 cup of unsweetened Silk Soy Milk. Microwave this until it's warm (but not hot). Mix it up with a fork (this should be pretty liquidy, and if it's too thick then water it down with some more soy milk)
The crack some eggs... I only use egg whites and I like 4 of them. If you need cholestorol (lol) then use 2 whole eggs. Add them to the warm mix of splenda/ milk/applesauce (again make sure the stuff is warm but not hot, you don't want cooked eggs in your bread! lol).
Then 1st put the yeast/water mix in the flour mix. mix it up a little bit (don't let it get crumbly though by overmixing it). Then slowly add the wet ingredients to the flour mix... as you go along add more flour. In total you don't want to have more than say 4 cups flour. So a little wet, stir, a little flour, stir. (you get the point here).
Once you have a pretty sticky blob flour up your counter heavily. make sure the blob is workable (I sprinkle flour on the top and pat it like a baby to make sure it's not too sticky). Knead the dough for about 3 minutes... NO LONGER! You don't want russian rye here and overkneading sucks!
Then spray your big bowl down in pam so the dough doesn't stick. Plop your nice little bundle in there, cover it with a towel, put it near an open window and let that big boy rise for like an hour or so (I just check it periodically in between laundry loads.)
When it's gotten big enough to your liking (usually double the size), punch it down a good one time, and then plop it back on the counter. Roll it out nice and thin like you're making sugar cookies. add some more flour (or if you are like me and love cinnamon raisin bread go ahead and put the cinnamon all over it and raisins/cranberry galore). make sure it's nice and flattened (and if you do add stuff to it, make sure it's flattened into the dough). Pick an end and start to roll it up like a burrito!
Once you have a nice long tube of rolled goodness, just fold those two ends under, (leave the last roll flapped on the top so the seam is on the side) and then once you have the ends tucked underneath plop it into a nice bread pan (I use glass). Then cover it with a towel again and leave it rest for about 10-20 minutes (it'll rise a little more). I bake mine at 350-375 for about 45 minutes.
This is a plain and basic recipe... and it can easily be altered. Get creative!! I love carrots and zucchini in mine (I use the baby food processor and get everything tiny). When I make sweet breads (like cinnamon raisin or carrot raisin) then I use splenda brown sugar, honey, or molasses.
It's a great feeling making bread at home... something about it makes me respect my ancestors! lol! Totally want to go back to Switzerland now! I wish you the best of luck baking!! :D
Sounds terrific! I will have to give it a try.
I make brown rice in my bread make all the time. You just need to cook the rice first!
1/2 cup cooked brown rice, 3 cups flour (i use 1 1/4 cup white, 1 1/5 whole wheat and 1/4 cup wheat bran), 1 1/4 tsp yeast, 2 tbsp sugar, 2 tbsp olive oil, and water (the water, rice and oil should equal 2 cups). I live in the mountains, so it seems that I always need more water than what the recipe calls for...so I'm not sure how much you'd need.
Then it goes in the bread make and 3 hours later...YUM!
I made it once and it's delicious. Next time, I'll increase the wheat flour and decrease the bread flour for the added nutrients. The biggest plus is there are no preservatives or hfcs! Lasts about a week in a tight containor!
I enjoy eating home made bread as well. In the instruction manual of my bread machine are various bread and dough recipes. They even provide the nutritional information. Here is the web link http://www.focuselectrics.com/supportdata/Mic rosoft%20Word%20-%20L5203T%20breadmaker.pdf For recipes see page # 16. I advice you to save the page to your computer first, otherwise you may have difficulty open the desired page.
Can I ask you.... I absolutely hate it when I pull my freshly baked bread out and at the bottom there's that hole where the kneading bar was, do you remove yours before you bake?
My family loves cheese bread. I seem to have to ut cheese in any bread that I make/
It does work i do it all the time my husband kept complaining about the hole in the bottom so one day i just waited till it stopped mixing and took out the paddle. Best thought i ever had no great big hole and no change in bread.
Fantastic sassymom! Thanks for letting us know! I've been still transferring my dough into the oven to avoid the hole, lol!