Getting baked - TB Bread Thread

Chebass88 · #1 09-01-2011, 01:16 PM

Probably an obscure shot in the dark...

Anyone bake their own bread?

I always make my own pizza dough, and make some passable loaves. My most recent attempt was whole wheat bread, which we cooked on the grill (power outage due to Hurricane).

Any good recipes? I'm looking for a decent yeasted beer bread, if anyone has one.

macaroni tony · #2 09-01-2011, 01:23 PM

Never tried it; waiting with baited breath for any ideas though!

hover · #3 09-01-2011, 01:26 PM

I used to do a lot with a break maker machine, usually oatmeal bread, or sun-dried tomato bread, and real nice sourdough. Either regular bread mixes, or stuff I found online that i experimented with. Lately, I like to make the bread and just bake in the oven sans-pan, and just have a real haphazard loaf that the family just pulls apart while warm and dunks in that italian oil mixture. It's nicer than having to slice up a bunch at dinner.... primitive I know, but the kids like it, so I do it.

H

MJ5150 · #4 09-01-2011, 01:27 PM

We make our own pizza dough. As for bread, nothing more than banana bread here and there.

-Mike

Funky Ghost · #5 09-01-2011, 01:29 PM

My gal is a whiz at making bread. My two favs are zucchini and pumpkin.

MatticusMania · #6 09-01-2011, 01:36 PM

Quote:

Originally Posted by MJ5150

We make our own pizza dough. As for bread, nothing more than banana bread here and there.

-Mike

Never made bread myself, but my mom always made a good banana bread.

Quote:

Originally Posted by Funky Ghost

My two favs are zucchini and pumpkin.

She aso made these, and for some reason they always tasted very similar.

turbo chicken · #7 09-01-2011, 01:42 PM

i make dinner rolls on the regular ... my loaf attempts just don't turn out well

RosieB · #8 09-01-2011, 01:50 PM

I've baked bread since I was in elementary school (LONG time ago) both yeast and quick breads, and some sourdough. They weren't always so great then, but they're usually wonderful now. (not the sourdough - gave up on that) But to this day, my dad's favorite is under-kneaded, under-baked white bread. Funny.

I make all by hand (didn't like the bread machine) but I have been using a kitchenaid stand mixer to knead for me for the past few years. Great texture and much easier on my wrists.

Can't post any recipes right now but I will when I have time and I'm not on my iPod. Hopefully in a few days. Right now I've got to continue cleaning for the inlaws visit this weekend - the parents of the guy in trying to get divorced from. Going to be a LONG weekend. I might want to knead by hand afterward!

Looking forward to everyone else's recipes. I always like trying new ones!

Smokin' Toaster · #9 09-01-2011, 02:10 PM

Have you ever made any bread with spent grain that's left over after brewing beer? I've heard it can be done. I hate to throw 20-26lbs of grain per batch away. I there's a guy who keeps goats not far from me, maybe they could eat it if I can't make bread out of it.

Funky Ghost · #10 09-01-2011, 02:10 PM

I agree on the white bread, I'm an odd duck too. I love it when there is a slightly yeasty tang to it. I can't explain it, but there ya go.

MatticusMania · #11 09-01-2011, 02:21 PM

Quote:

Originally Posted by Smokin' Toaster

Have you ever made any bread with spent grain that's left over after brewing beer? I've heard it can be done. I hate to throw 20-26lbs of grain per batch away. I there's a guy who keeps goats not far from me, maybe they could eat it if I can't make bread out of it.

I was at a brewpub in Maui (Maui Brewing Co.) and they used their spent grain to make a veggie burger that was pretty tasty.

Selta · #12 09-01-2011, 02:23 PM

I won't be sharing my pizza dough recipe. It's a secret. I'll watch for bread ones otherwise though, as the ones I have are rather generic and I haven't had the need/want to spruce them up.

hover · #13 09-01-2011, 02:57 PM

I usually put a bit of honey in my pizza crust, and bake it just to that chewy, toothy-give that is just so awesome.

I also add fresh pesto to it from time to time.

Jay2U · #14 09-01-2011, 03:30 PM

I'm a hobby bread baker. I do everything by hand. The taste of white bread can be improved by replacing about 1/3 of the water by beer. I like to fill the bread with pre-baked onions, or an Italian onion-garlic-tomato-basil-cheese... mix. Have you ever tried egg-bread? Just prepare dough for white bread and add an egg.

RosieB · #15 09-01-2011, 03:37 PM

Quote:

Originally Posted by Ray Salamon

I won't be sharing my pizza dough recipe. It's a secret.

That's mean! Taunt us with a recipe and then say we can't have it! Or are you hoping for a bribe? I'll trade you a white bread recipe for your pizza dough recipe...
:-)

Papa Dangerous · #16 09-01-2011, 04:03 PM

I have been meaning to make my own pizza... and if I do something like that.. I want it to be from scratch. My only thing is the sauce. I don't have a contraption to make tomatoes in tomato sauce, and I hate buying any of the canned stuff... even if it is supposedly labeled as just sauce with no ingredients.

I have never really had an interest in baking bread though, and to be honest, when I clicked on this link about getting baked... I wasn't thinking bread

Chebass88 · #17 09-01-2011, 06:50 PM

Here is our go-to pizza recipe:

Dough:
3 cups whole wheat flour, with 4th cup reserved for work surface / as needed - we really like King Arthur Flour.
1 package yeast
1 cup warm water
honey
salt
dried garlic (** sometimes helps, can be overwhelming)

Topping:
Goat cheese and parmesan (the shredded kind)
whole milk
roasted garlic cloves
VERY thinly sliced pepper slices (red or orange best)

Proof yeast while measuring flour (in warm water, can add honey to it to get the yeast going). Add a pinch of salt - don't add too much. Mix the wet mix into the flour. Knead until dough is no longer sticky (if you have kneaded dough before, you know when this is). Put in large mixing bowl (which you washed while letting the dough rest). I usually use olive oil to "grease" the bowl. Allow to rise until doubled in volume. Punch down & shape. Bake at 375F for a few minutes to harden the crust slightly. I use a baking stone, with a little cornmeal on the stone.

Topping: Mix the goat cheese / parm cheese with some whole milk (usually 11oz cheese) - the idea is to have something you can spread a little easier. Roast the garlic as a whole bunch. Dried garlic works okay here also - don't add it to the dough, as this can be overdoing it. Sautee the pepper slices in some olive oil until they are just cooked. Spread cheese mixture onto pre-baked crust. Bake for appropriate time (I check it frequently to make sure it is not burning. When the cheese starts to brown slightly / edges brown a bit - then it is done.

The end result is less like pizza & more like a spread on a wheaty piece of toast. We usually drink red wine with it. it might not be the best, but we like it!

ian

**baba** · #18 09-02-2011, 06:33 AM

Quote:

Originally Posted by Chebass88

Punch down & shape. Bake at 375F for a few minutes to harden the crust slightly. I use a baking stone, with a little cornmeal on the stone.

Do you preheat the baking stone in the oven, or do you punch down and shape the dough on the cornmealed baking stone? If the former, how do you get it onto the stone without wrecking the pizza?

If I transfer the pizza to the preheated stone, it's always a nightmare. If I do it on the stone, the dough never quite bakes right.

If I can fix this, I'll make pizza much more often.

SoonerMatt · #19 09-02-2011, 07:28 AM

I know a few people who do but I don't myself. I've considered getting into it since I'm not a fan of how artificial most of the bread at the grocery stores are, even the multigrain breads that are baked on site.

Chebass88 · #20 09-02-2011, 07:42 AM

Quote:

Originally Posted by baba

Do you preheat the baking stone in the oven, or do you punch down and shape the dough on the cornmealed baking stone? If the former, how do you get it onto the stone without wrecking the pizza?

If I transfer the pizza to the preheated stone, it's always a nightmare. If I do it on the stone, the dough never quite bakes right.

If I can fix this, I'll make pizza much more often.

I do preheat the stone. The reason it doesn't cook properly is because the stone sucks up a LOT of heat - heat that does not go to baking the bread / dough.

We have a decent peel, so I form the dough on it and then transfer to the stone / oven. Be careful with taking a hot stone out of the oven - they tend to break easily (thermal shock).