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Old 01-18-2019, 10:32 PM   #11
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Quote:
Originally Posted by Kaneohegirlinaz View Post
Attachment 33155

Attachment 33156

Attachment 33157

No Knead White Bread
I haven't made this is a LONG time
and saw a blast from KAF that this was
their most requested recipe (or something of the sort)
for 2018.

Made a half recipe, enough for 2 small-ish loaves,
this one is straight up, no embellishments, 4 four
days sitting in the `fridge, fermenting

Tomorrow I'll bake off the second loaf with an
add-in of Roasted Garlic Cloves, now THAT
should be really good.

We have been on sorta of a diet I guess you'd
say, low carb-fat-sugar, no alcohol
getting bikini season ready
No really!
Try again:

Click image for larger version

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Old 01-20-2019, 12:34 AM   #12
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I made some bread today - good day for baking, since it was a cold, dreary day. It was a Potato Rye, with some ground golden flax seeds in it, and I made it with some whey I had from making some Greek yogurt, so that gave it some tang. Not a two or three day bread - just a simple two rise bread, with almost all whole grain (the last cup of flour added to the bowl while "kneading" is bread flour, just so it doesn't get too dry). I also added a tb of nigella seeds, along with all those 2 tb of caraway seeds, so it's loaded with seeds! I got two 32 oz and one 26 oz loaf from this dough. One is going to a friend, and one in the freezer (this I'll do, even when trying to empty the freezer, as it won't stay in there long).

Dough, finished kneading:
IMG_20190119_153234187 by pepperhead212, on Flickr

Dough back in bowl, ready to rise:
IMG_20190119_155131547 by pepperhead212, on Flickr

Dough, finished first rise:
IMG_20190119_183618533 by pepperhead212, on Flickr

Loaves, ready for second rise:
IMG_20190119_184405829 by pepperhead212, on Flickr

Loaves ready for baking:
IMG_20190119_195606426 by pepperhead212, on Flickr

Pans removed from oven:
IMG_20190119_205309437 by pepperhead212, on Flickr

Loaves cooling:
IMG_20190119_205500109 by pepperhead212, on Flickr

Funny thing about this - as usual, the smell permeated the entire house, and I smell it up here in my computer room, but it smells like I baked something like a sweet bread or cake, not a rye bread! Maybe wishful thinking?
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Old 01-20-2019, 02:24 AM   #13
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I love cooking it rarely make desserts or cakes. My daughter is a very good baker.and cook. I havnt made a dessert in months and months.i made 2 in the weekend, first called for 5 yolks so I kept the whites and made a pav. Waste not want not. Both were beautiful.

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Old 01-21-2019, 01:02 PM   #14
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Saw a recipe yesterday for 90 Minute Man Bread and gave it a try this morning. Wow, wow, wow! Easy peasy and, of course, I streamlined it.


Used the ingredients just as called for but, instead of using my KitchenAid with dough hook, I put everything into the bread machine and set it to DOUGH. Only let it rise for 30 minutes in the machine as the recipe directed. Shaped it into a ball, pretty large one as it turned out.


Then before putting it on a piece of parchment and putting it into the microwave for its final rise, I put a cereal bowl of water and heated it on HIGH for 4 minutes, which turned the "proofing" environment into a warm and moist place.


Followed the recipe the rest of the way, placing the risen loaf onto a pizza stone and baked it. Beautiful!


Gonna make another one tomorrow because this one isn't going to last long.
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Old 01-21-2019, 05:13 PM   #15
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Saw a recipe yesterday for 90 Minute Man Bread and gave it a try this morning. Wow, wow, wow! Easy peasy and, of course, I streamlined it.


Used the ingredients just as called for but, instead of using my KitchenAid with dough hook, I put everything into the bread machine and set it to DOUGH. Only let it rise for 30 minutes in the machine as the recipe directed. Shaped it into a ball, pretty large one as it turned out.


Then before putting it on a piece of parchment and putting it into the microwave for its final rise, I put a cereal bowl of water and heated it on HIGH for 4 minutes, which turned the "proofing" environment into a warm and moist place.


Followed the recipe the rest of the way, placing the risen loaf onto a pizza stone and baked it. Beautiful!


Gonna make another one tomorrow because this one isn't going to last long.
How did you do the microwave proofing (time, power level)?
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Old 01-21-2019, 05:27 PM   #16
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How did you do the microwave proofing (time, power level)?
I think she just brought a bowl of water to a boil, to create warmth and humidity, and then put the dough in to proof, with the oven off.
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Old 01-21-2019, 05:30 PM   #17
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I think she just brought a bowl of water to a boil, to create warmth and humidity, and then put the dough in to proof, with the oven off.
Oh ok. I usually put a steaming hot pan of water on the bottom rack of oven then place dough on top rack to proof/rise.
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Old 01-21-2019, 05:32 PM   #18
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Oh ok. I usually put a steaming hot pan of water on the bottom rack of oven then place dough on top rack to proof/rise.
Both techniques work. If you use the microwave, though, you can preheat the oven for baking before the dough is finished rising.
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Old 01-21-2019, 06:01 PM   #19
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How did you do the microwave proofing (time, power level)?



As I mentioned, I put the bowl of water into the microwave to heat on HIGH for 4 minutes. I do not remove the bowl.


Doing this way, I can depend on at least an hour of proofing time.....that is, unless my husband opens it to reheat his lunch.
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Old 01-21-2019, 06:05 PM   #20
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Pepper you make me envious, I can't bake bread. Last 4 times epic failure. What's the skippy product on your shelf?

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