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Old 07-05-2007, 06:25 PM   #11
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Hey guys,

I've made the bread a few more times since I posted this and it's turned out good - despite little mistakes. The first time I meant to set the oven to 355 then turn it down, but accidently forgot to turn it down hehe. And the second time I was at my BF's brother's house and their oven doesn't work... so I could only bake it at 335. Turned out great both times though. Even got the BF who refuses to eat anything whole wheat to eat it and like it haha.

I'm currently attempting to make a loaf of white bread using another recipe I got off this forum so we'll have to see how that turns out. This weekend I want to try some kind of breakfast/desert type bread as well.

I bought a thermometer but didn't realize it was a meat thermometer that you actually leave in while you bake..whoops.

And this has nothing to do with bread - but does anyone know where I could get some dog themed cookie cutters? I've been making dog treats for my dogs and would love to make them in cute little shapes!
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Old 07-05-2007, 06:58 PM   #12
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Prettywaste, it seems you are well on your way as a home bread baker. The lessons learned, as outlined in todays post, are proof of it. Whole wheat bread is more than a little tricky.

As to thermometers, I might make suggestions, but strongly suspect you will have figured it out before getting around to considering this post.

One thing that helped me was to monitor my ovens temperature curves during its on-off cycle. That told me how long it took to get to temperature and how much preheating was required to achieve the minimum recovery time after door opening.

good to hear from you!
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Old 07-05-2007, 08:56 PM   #13
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When you think bread is done thump or rather flick the bread with your finger if it sounds hollow its done if not bake a few more minutes
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Old 08-02-2007, 01:37 AM   #14
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Here is a soft roll formula I have used for years it is a lot like my fav aunt use to make for me
1 cup 105-110 *F water
2 pkg fresh yeast (ckeck expire date)
1/2 cup Butter melted (1 stick)
3 eggs
1 tsp salt
4-4 1/2 cups flour
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Combine yeast and warm waterin a mixing bowl let stand till bubbles form (proofing) Use a stand mixer with a bread hook or have some streong arms to
kneed. stir in butter, sugar, egg, salt and beat in flour one cup at a time till doug forms a ball and pulls away from the sides ( if kneeding by hand kneed till dough is firm but has lots of give when you touch it) Remove dough from bowl and greese the bowl with nostick spray and return dough to bowl and let rise till double in size. punch down and form into rolls or loves of bread
and let rise again till double in size. bake at 375* for 15-20 minutes for regular size rolls if loves 25 minutes or more .. Check bread with a instant read thermomiter it should read 205*F bread is done at that temp or thump it it should sound hollow . Good luck and happy baking Dave
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Old 08-29-2007, 11:40 PM   #15
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Quote:
Originally Posted by Katie E View Post
I have to second these comments. I know how tempting it is to want to slice off a piece of the yeasty bread and slather it with butter, but you need to wait. It's a little like letting a roast "rest" until you cut it. Your patience will be rewarded.

You know, I've heard this time and time again but I still don't buy it. There is simply nothing better than bread fresh out of the oven. It tastes great later too but this one period of time is the absolute best. It's not about patience, it's about missing this great opportunity. You can't just reheat it...not the same.

Yeah, it can tear it a bit. So what... I've never had it alter the bread any. I did have one failure like the one being mentioned here but it was due to my desire to have the crust a little less browned this time and took the loafs out too early. It wasn't a major disaster but it was a setback. Had I not cut into it right away I wouldn't have even known and would have served it that way at the party the next day!

Now, the loaf I'd cut into and found wasn't done couldn't be fully saved. About an inch in from the cut was ruined. But that's it. If I hadn't screwed up already cutting into it would have been fine. So I realize all the experts say, "Don't do it," but I just don't agree.
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Old 08-30-2007, 12:17 AM   #16
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OK! Im going to say it again get an oven thermometer and check actual temp of oven it might be off another thing is you might have a moister flour than we get in the southwest so you need to learn the feel of the dough before you bake.On the other hand I love just baked bread even if it gets smusshy with lots of good butter
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Old 08-30-2007, 12:21 AM   #17
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My kids and I can never wait either - everyone magically appears in the kitchen the moment the bread comes out!
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Old 08-30-2007, 12:28 AM   #18
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OH and yes a fresh loaf of crispy french bread fresh out of the oven that is soo hot with a bunch of really good butter that melts into bread is heaven especially with a glass of ice cold milk.
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Old 08-30-2007, 12:31 AM   #19
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Definitely with a big glass of ice cold milk, JP. (The butter's a given!) Have you ever noticed how many adults don't drink milk? And not just because of a lactose intolerance. There are a lot of grownups who think milk is for kids. What's up with that? Oh well, I guess that leaves more for me and JP!
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