http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x86954Oh my.
Horse with no Name (1000+ posts) Tue Apr-05-11 09:46 PM
THE UNAPPELLATED EOHIPPUS, THE HIGH PRIESTESS OF MOLOCH TO THE PRIMITIVES
Original message
I am going to take the plunge and figure out how to make bread--a couple of questions
I am starting out with a recommendation from another DU'er for peasant bread.
Here is the recipe:
Ingredients
* 1 1/2 cups water
* 1 tablespoon white sugar
* 1 1/2 teaspoons salt
* 3 1/2 cups bread flour
* 2 1/2 teaspoons active dry yeast
Directions
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Light or Medium Crust cycle; press Start. For a crispier crust, use the French cycle or turn machine off after first rise and start the cycle over.
I bought Fleischman's Bread Machine Yeast. Can I use this?
Secondly, do I need bread flour or can I use regular flour? What is the difference?
housewolf (1000+ posts) Tue Apr-05-11 10:21 PM
Response to Original message
1. Answers
Yes, you can use the Bread Machine Yeast, but reduce the qty to 2 tsp
While you can often substitute all purpose flour for bread flour in bread making, I'd be wary of doing so until you know your bread machine a bit better. There are two potential risks that I can see - the more minor one is that you'll have a loaf that is not as high-rising as one made from bread flour - that's simply because a/p flour doesn't have the gluten-forming potential that bread flour has. The second is that your machine _might_ over-develop an all-purpose dough, since the machines are designed to work with bread flour UNLESS your machine as a special all purpose flour setting.
Do you have the manual/instructions? Or a web site where there might be FAQs or Q&A? You might find something specific to this question there.
BTW, the order of ingredients is only important if you're setting a timer to start the dough some hours later. That's because you don't want the salt touching the yeast for very long, as salt inhibits yeast. Otherwise, if you want the machine to mix the dough right away, it makes no difference in what order you place the ingredients.
Good luck! Hope you'll let us know how it turned out!
Denninmi (733 posts) Tue Apr-05-11 11:02 PM
THE WOLVERINE PRIMITIVE
Response to Reply #1
2. Actually, the order does matter on some brands of bread makers.
I used to have one that HAD to have the flour in the bottom, because the way it was made, it didn't really seal well around the dough paddle. If you poured liquid ingredients in first, they dripped out into the bottom and made a mess. The instructions were very explicit -- dry ingredients on the bottom, wet ingredients on top.
I no longer have that one, and don't use a bread machine anymore, so I don't know if current models have this issue. This was back when bread makers first came onto the mass market -- I'm thinking late 1980's or early 1990's. It seems like a dumb design flaw, but that is how it was made.
Warpy (1000+ posts) Wed Apr-06-11 12:09 AM
THE DEFROCKED WARPED PRIMITIVE
Response to Original message
3. What do you mean by regular flour?
If you mean all purpose, yes, you can use that. In fact, the machine might have been designed for it.
However, those of us who have baked for a long time usually prefer unbleached bread flour.
As long as you're following the instructions, it should come out just fine. Fleischman's is OK. So is the Red Star you can get in bulk in health food stores.
The biggest thing you now need to learn is why you don't cut into fresh bread until it has cooled down: if you pierce the crust and release the steam, the interior won't finish cooking and will be gummy.
Just be aware that eating your own bread is addictive. There's a reason so many of us do it.
GoCubsGo (1000+ posts) Thu Apr-07-11 09:53 AM
Response to Reply #3
8. And, a reason why some of us DON'T do it...
At least not that often. You are absolutely correct about the addictive part. When it comes to home-baked bread, I have no self-control. I could eat half the loaf in a sitting. And, I have. My thighs are proof of that.
Warpy (1000+ posts) Thu Apr-07-11 12:40 PM
THE DEFROCKED WARPED PRIMITIVE
Response to Reply #8
10. I tracked down a food allergy to wheat so I don't have that problem any more. Mostly, I ate bread at breakfast, anyway.
Wheat free bread is the pits. I really don't bother, although I'll probably bake a loaf soon because I need bread crumbs.
Oh, there she goes again, the silly defrocked warped primitive.
It's just odd, really odd, how she's "allergic" to things good for her, and not allergic to things not good for her.
Horse with no Name (1000+ posts) Thu Apr-07-11 11:00 AM
THE UNAPPELLATED EOHIPPUS, THE HIGH PRIESTESS OF MOLOCH TO THE PRIMITIVES
Response to Original message
9. Thanks for the tips.
I have my very first loaf in right now. Wish me luck!
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Horse with no Name (1000+ posts) Thu Apr-07-11 02:25 PM
THE UNAPPELLATED EOHIPPUS, THE HIGH PRIESTESS OF MOLOCH TO THE PRIMITIVES
Response to Reply #11
12. It was a disaster
Not sure what I did wrong.
I'm waiting for it to cool so I can clean up the mess.
The dough ran over out of the pan and got into the burners.
Had to turn it off before I burned the house down!
Hmmm. Too bad.
This was a campfire that needed the attention of Mrs. Alfred Packer, but alas Mrs. Alfred Packer didn't show up.
franksolich still thinks it would've been better just to go to the grocery store and get a loaf of bread.
Cheaper, quicker, easier, cleaner.
