Homemade Bread...recipes!? - Page 2 - The Horse Forum

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post #11 of 20 Old 10-22-2009, 07:38 PM
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I found a recipe today that is awesome and I even managed to mess it up, and it still tastes great. It's simple (even though I messed up the yeast part) and it doens't take alot of ingredients. I think I might make this every day or every other day. And it's versitile that I can make cinnamon rolls if I want, or make a flavored bread or just leave it plain. The whole house loved it!!!

Amish White Bread - All Recipes

I made one loaf of bread with one half and a bunch of rolls with the other half.

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post #12 of 20 Old 10-23-2009, 09:46 AM
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Yep, it takes a lot of flour. You just keep adding until it is kinda stiff.

When I first made it, I thought "Oh my, that's too much flour" but it isn't. It just makes a pretty good sized wad of dough.

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post #13 of 20 Old 10-23-2009, 11:18 AM
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www.foodnetwork.com is a great place to look :)

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post #14 of 20 Old 10-23-2009, 02:56 PM Thread Starter
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thanks girl I can't wait to try it!
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post #15 of 20 Old 10-24-2009, 03:05 PM
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Thanks Smrobs.
Going to try it this upcoming week!
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post #16 of 20 Old 10-24-2009, 04:45 PM
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what is bread flour, I have never heard of it, I have self raising, plain, wholemeal, course, strong,
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post #17 of 20 Old 10-24-2009, 07:01 PM
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Bread flour contains a little more protein then regular all purpose flour which gives it a better texture. You can use regular flour but bread is better!

The amish white bread recipe from allrecipes that plainsdrifter posted is WONDERFUL! I've made it several times and it's simple and delicious! Highly recommended, esp for someone who hasn't made a lot of bread.

Here are my tips for making bread:

-The key is not sticking to the exact measurements of flour because that will depend on many factors, such as the humidity of your kitchen! So when you're finished kneading, the dough needs to be very soft and elasticy. If it's flaky it needs a sprinkle of water. If it's sticking to your hands at all it's too wet and needs more flour. Sometimes I have to add an extra cup, sometimes I don't use as many as the recipe calls for. So knead knead knead and make sure it's very elasticy.

-make sure your yeast is not expired and that your water is warm.

-For most basic yeast bread recipes you will let the dough rise twice. For the first rise it takes aboutg 45 min, but it really just needs to double in size. Sometimes it's more hten 45 min.

-It also needs to be in a draft-free place. I always turn on my oven for a few minutes (just to get it nice and warm), turn it off, and stick the dough in there.

Hope that helps a bit!
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post #18 of 20 Old 10-25-2009, 05:25 PM Thread Starter
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Thanks Upnover! Those are great tips and actually answered a ton of questions I had. I don't have a family member to ask for help when it comes to homemade bread, so these tips are great :)
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post #19 of 20 Old 10-25-2009, 09:13 PM
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You're very welcome! I started making my own bread a few years ago and absolutely love it. It's hard to back to the yucky store bought stuff! Let me know if you have any other questions!

Ooh, another tip: there's a big difference between Active Dry and Rapid Rise yeast. Make sure you use the right kind!
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post #20 of 20 Old 10-25-2009, 11:48 PM Thread Starter
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Well, I think I give up. AFter 4 loaves of homemade bread, it's all a bad. I just can't seem to get what I want out of homemade. I remember it being more of a flaky fluffy insides. I also don't remember it having such a yeasty flavor to it. I am trying to make it like my great grandma used to...bread and she made cinnamon rolls. I didn't care for it back then, but im craving it now! Lol. Also a customer of mine brought in a loaf of homemade bread(i don't know who it was as I was not there that day) but it was AMAZING. Fluffy, kinda sweet, just so good!

:( oh well. Thanks anyways guys.
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