Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Bread thread

Nice work, Mr. G.

Do not dis field grade Charlie, RIP.

He was a good dude and is missed.

No way Mike, just a miss understanding.

Thank you kind sir.

I loves me some pumpernickel..................most any rye bread to tell the truth.

Wish I could get the wife to like caraway seeds, the Swedish rye we make is good.............but missing something.

Like cilantro, some folks just can't tolerate caraway. My wife is one of them.

Lets kick this in the ass I know you ppl been baking out there.

You be makin a ninja hungry.

Kicking dis upstairs

Thanks Fats,

for those who don't visit the zoo upstairs, I got a new bread cookbook from our electrical co-op and the wife and I have been trying recipes. We love rye, so I tried one of the recipes for Jewish rye, without the caraway seeds so the wife could enjoy it. It was a bread machine recipe but we just use the machine to do all the kneading and bake it in the oven in the winter.

It came out nice and also tastes great:



Not sure we'll ever get through all the recipes. It's one of those books like from the church ladies from some Parish somewhere. Spiral bound. nearly 100 pages. Some of the recipes are for making stuff like this Czech recipe where you need to put a sheet on the dining table, flour it, then roll the dough out so thin you can almost see through it, spread the filling on it, then roll it all up. Probably not happenin' at the Casa de Whippets!

I'll make a few more and try to post pics.

Home from vacay and made this. It’s the no knead bread I posted here:
https://www.24hourcampfire.com/ubbt...129/tasty-and-easy-do-bread#Post18005129

Last one I did

Looks like a few of us are doing no knead recipes. Chris C, that's an interesting texture. Be curious how you got it.

Mine is as follows. What I love about this recipe is you can't fugh it up. I've don't measure, have ended up with near pancake batter, forgotten to put lid on/off, thrown whatever seemed tasty in, accidentally turned off the oven half way, etc., and it's always at least edible:

4 cups--some combination of bread flour, whole wheat bread flour, wheat germ, oatmeal, pumpkin seeds, sunflower seeds, etc.

Optional--grated cheese, garlic cloves, bacon bits, pecans, etc.

Pinch or scoop of salt.
Pinch or scoop of sugar or honey.

2+ cups--some combination, yeast, hot water, beer, etc.

Mix it up, cover, leave overnight.

Dump it on a greased cutting board in the morning, fold it a few times, stick it back in the bowl, let it sit 2-12 hours.

Heat oven and cast iron pot and lid to 500.

Optional--sprinkle the dough with olive oil and salt.

Sprinkle the bottom of the hot pan with cornmeal to aid extraction--the one critical step!

Dump in the dough.

Bake with the lid on at 500 for 1/2 hour.

Bake with the lid off at 450-350 for 1/2 hour.

Dump on a rack and let cool. Enjoy all week.

It has become a habit for me to freshly bake an individual portion whenever I feel like having bread, rather than buy sliced bread at the market. For a few minutes work I get to enjoy the smell of bread baking (one of my fondest pleasures from early childhood) and additionally enjoy eating hot, freshly baked bread with butter melting into it.

My dough is so very simple, just 2 ingredients--all purpose baking mix and milk. No measuring--only enough milk to produce the right consistency. Baked in my toaster oven until the aroma and color tell me it is ready--no timer.

All porpoise baking mix as in Bisquik?

A generic Bisquik sold at Ralph's market under the Kroger brand name.

Thanks.

Used Sam's (Mannlicher) From the D,O, bread thread, comes from pouring melted butter on it.

Also I have been using parchment paper, pops out real nice.

What I do is dump the dough on a paper plate dusted with the same all purpose baking mix. The dough gets folded over and over, and flattened, using a butter knife. This "pattie" is then placed on a piece of aluminum foil which has been sprayed with Pam.

I’ve gone through 3 pages any not one recipe yet?