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Old 01-23-2014, 08:12 AM   #11
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I need to start using my bread machine. It's been seating in garage for ever.
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Old 01-23-2014, 03:32 PM   #12
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My favorite beer batter bread:



3 cups flour (sifted!!!!!)
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
1/4 cup sugar
1 (12 ounce) can beer at room temp., I like to use brown ale but whatever floats your boat will work
1/4 cup melted butter

Preheat oven to 375 degrees. Mix dry ingredients and beer. Pour into a greased loaf loaf pan. Pour the melted butter over mixture. Bake 1 hour, remove from pan and cool for at least 15 minutes.

That's the basic recipe but I like to add shredded cheese and herbs or green onions.

Very delicious!
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Old 01-23-2014, 03:52 PM   #13
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Cottage Cheese Dill Bread

1 tbsp. instant yeast
1/4 cup warm water
1/2 cup cottage cheese
1 tbsp. sugar
2 tsp. minced fresh onion
1 tbsp. of fresh dill, minced (I just use a good squirt of the dill-in-a-tube stuff.)
1 1/2 tbsp. salt
1/8 tsp. baking soda
1 egg
1 tsp. olive oil
3 to 3 1/2 cups bread flour (It depends on how wet your cottage cheese is and how humid your weather is. I live in the tropics so I usually need the extra flour.)

Dissolve yeast in the warm water in your mixing bowl. Use the paddle attachment to start. Add all the ingredients except your flour and mix that together. Change to your dough hook and start adding the flour one cup at a time until you have a soft dough that clears the side of the mixing bowl. Knead on low speed for 5 to 6 minutes.

Transfer dough to a oiled bowl and cover with a tea towel or cling wrap. Let rise for 1 1/2 hours. After dough has doubled punch down and shape into loaf. Place loaf in a greased loaf pan and let rise again for 30 to 45 minutes.

When dough has again doubled bake at 350 degree's for 30 minutes. At the 30 minute mark cover the dough loosely with foil and continue to bake for another 15-20 minutes. Let cool for 5 minutes before removing from pan.

This is the best bread for a meatloaf sandwich!
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Old 01-24-2014, 11:49 AM   #14
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I've noticed a lot of bread recipes normally call for Bread Flour. What's the difference between using Bread Flour, Self Rising Flour or All purpose flour?!
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Old 01-24-2014, 01:05 PM   #15
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Quote:
Originally Posted by Jessica_Morris View Post
I've noticed a lot of bread recipes normally call for Bread Flour. What's the difference between using Bread Flour, Self Rising Flour or All purpose flour?!
Here's a good article that describes the differences: http://culinaryarts.about.com/od/bak...wheatflour.htm
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Old 03-01-2014, 09:04 AM   #16
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Originally Posted by PrincessFiona60 View Post
My most favorite recipe, I have lost. It was for a wonderful oatmeal bread.
I like oatmeal bread too. Great with soup, among other things. Haven't made it in ages, thanks for reminding me.
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Old 03-01-2014, 09:18 AM   #17
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Quote:
Originally Posted by Jessica_Morris View Post
I've noticed a lot of bread recipes normally call for Bread Flour. What's the difference between using Bread Flour, Self Rising Flour or All purpose flour?!
Bread flour, or strong flour is made from hard wheat with high gluten (in Britain it mainly comes from Canada). As I understand it, it's stronger than American all-purpose flour which is stronger than British plain flour. It's best used for yeast baking - bread, pizza, etc.

Self raising flour is a "soft" flour which is used a lot in home-baking in the UK. It has chemical raising agents added to it before packing and is used mostly for cakes. Do not exceed the sell-by date as the raising agents can loose their potency.

Plain flour is also a "soft" flour, (used in the UK at least) for pastry, cakes if you prefer to add your own baking powder, and sauces, etc.

The above is an over simplification. This might help:

Flour - Kitchen Dictionary - Food.com
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Old 08-25-2014, 11:04 PM   #18
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Bread flour has a higher gluten content than all purpose flour. We don't have all purpose flour in Australia, it's called plain flour. Self raising flour has baking powder added. I always buy plain flour and just add the rising agent, that way, I never run out of flour.


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Old 08-25-2014, 11:06 PM   #19
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My favourite bread ( at this moment) is rye and caraway seed bread. My hubby even eats it with marmalade. No accounting for taste, is there?


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Old 08-26-2014, 12:04 AM   #20
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I love marmalade on caraway rye.
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