/ck/ - Food & Cooking

[Anonymous No.3848673]

I can't ever get enough bread threads.

Granted I could find a fairly good one online, I figured I'd come to you guys for your knowledge and tips and recipes.

Just need a good sandwich bread recipe. Any ideas?

a beautiful breads for your consideration

[Anonymous No.3848685]

>>3848673
>>3848673

how does this sound?

Prep Time: 3 hours

Cook Time: 45 minutes

Total Time: 3 hours, 45 minutes

Ingredients:

3/4 cup warm water
1 package active dry yeast
1 tsp salt
1-1/2 tbsp sugar
1 tbsp vegetable shortening
1/2 cup milk
3 cups all-purpose flour, approximately
Preparation:

In large bowl, add the warm water. Slowly stir in dry yeast. Continue to stir until yeast is dissolved.

Add salt, sugar, shortening, and milk to bowl. Stir.

Mix in the first 2 cups of flour.

If needed, begin adding more flour, one tablespoon at a time, until the dough chases the spoon around the bowl.

>cont.

[Anonymous No.3848693]

>>3848685
>>3848685

You do not need to use up all the flour called for in this recipe, or you may need more flour than called for. The amounts vary depending on many factors, including weather, which is why most bread recipes only give an approximate amount of flour needed.

Turn dough out onto floured board and knead, adding small spoonfuls of flour as needed, until the dough is soft and smooth, not sticky to the touch.

Put dough in buttered bowl, turn dough over so that the top of dough is greased. Cover and let rise in warm spot for 1 hour.

Punch down dough. Turn out onto floured board and knead.

Preheat oven at 375 degrees F.

Form dough into loaf and set in buttered bread pan. Cover and let rise for about 30 minutes.

Score dough by cutting three slashes across the top with a sharp knife. Put in oven and bake for about 45 minutes or until golden brown.

Turn out bread and let cool on a rack or clean dishtowel.

[Anonymous No.3848727]

>>3848685

Invest in a scale for weight measurements and cut the sugar and fat out of the recipe. You don't need them, you're making bread not cake.

[Anonymous No.3848735]

>>3848727
>>3848727

so no sugar, no shortening, no milk? otherwise.. recipe good to go? or.. ...

bread noob :(

[Anonymous No.3849277]

>>3848727
>>3848727

surely someone will someday..

[Anonymous No.3851461]

>>3848673
I'd still add sprinkling into your yeast mixture.

[Anonymous No.3851803]

I'd like to make a loaf of french bread.

However, I don't have any corn meal to dust on the baking sheet on which the loaf will bake.

Would grits be an okay substitute?

[Anonymous No.3851812]

>>3851803
>>3851803
OOH! I also have Jiffy Corn Meal Mix.
Either one a good substitute?

[Anonymous No.3852719]

babby's first bread

very first loaf of bread i've ever baked. pretty simple recipe.. just the basics; salt, water, yeast, flour. added about a 1/3 tbsp butter and a pinch of extra salt for flavor.

how's she look?
feel free to rip me a new one, i know she's not the prettiest girl at the dance. waiting for her to cool down a little more before i dice her up and eat her with my soup.

[Anonymous No.3852720]

>>3852719
>>3852719

wow, forgot pic

[Fuck Flour !AhJv9btEOc No.3852736]

>>3852720

Looks great for a first loaf. If you want to expand the crumb and make it less dense, cut out the fat and make sure to develop sufficient gluten.

[Anonymous No.3852763]

>>3852736
>>3852736
you! what is meant by "the crumb"? i've google searched, but i can't seem to find an accurate/consistent answer.

also, so no butter/sugar and knead more? got it! thank you, sir!

[Fuck Flour !AhJv9btEOc No.3852781]

>>3852763

That is a great question. Bread can be broken up into the crust and the crumb. The crumb is just the softer interior of the bread.

If you want a more open crumb structure (i.e. less dense), then you can increase hydration of the dough (more water = more steam = more leavening), avoid using fat (because fat is more surface active than protein, but cannot form intermolecular associations to stabilize the air-dough interface), and develop sufficient gluten to be able to stabilize a large oven spring (but not too much, which reduces gluten's ability to stabilize).

Increasing hydration is a touchy subject. While it appears less dense, the greater hydration produces a more chewy/rubbery crumb, so it's really a question of taste.

The sugar added to the yeast is mostly a question of flavor, not rise. Yeast metabolizes carbohydrates/sugars, producing gas, ethanol, and other metabolites. The ethanol and metabolites produce the flavor associated with yeasted breads (in addition to the yeast itself), and the gas is responsible for the leavening action. By adding sugar, you're supercharging the yeast, effectively. The upside to this is that you are shortening leavening time, because you're giving the yeast an external nutrition source with which it can support proliferation and metabolic activities. The downside, aside from the potential outcome of an overleavened bread, is that you're not giving the yeast the time to work on the natural starches in the bread. As a result, you're also not giving the enzymes present in the flour a chance to work on other substrates. In short, you're cutting down on flavor.

[Anonymous No.3852788]

>>3848673
MFW we once had Homebreadmen and not anymore.

[Anonymous No.3852843]

>>3852781
>>3852781

much love and gratitude

and boy do i sure love chewy crumb
so this is good! YES!
MORE WATER! LESS BUTTER AND SUGAR! MORE KNEADING!!! ...NEXT WEEK!