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Old 11-02-2006, 05:56 PM   #1
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How do you make the perfect bread?

hi there.
i like to make bread but sometimes it comes out heavy dos anybody have any suggestions on how to make it lighter

look forward to hearing from you

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Old 11-02-2006, 05:59 PM   #2
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Geoff,
you might put up your recipe so others can take a look at it. I'm sure someone will come along with an answer for you, or at least an idea or two to try.

kadesma
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Old 11-02-2006, 05:59 PM   #3
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hi anybody there
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Old 11-02-2006, 06:03 PM   #4
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Maybe more experienced bakers will do better but the question is too broad for me to get my arms around. Could you post a little more detail? Perhaps even a recipe?
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Old 11-02-2006, 06:06 PM   #5
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Quote:
Originally Posted by geoff.d`arcy
hi anybody there
There was three minutes between your first post and the one quoted here. Calm down buddy.
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Old 11-02-2006, 06:10 PM   #6
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Quote:
Originally Posted by kadesma
Geoff,
you might put up your recipe so others can take a look at it. I'm sure someone will come along with an answer for you, or at least an idea or two to try.

kadesma

500gms white flour
15grms fresh yeast
2tps suger
1tps salt
1oz butter
2tps olive oil


cook for 40mins

hope this will help?
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Old 11-02-2006, 06:12 PM   #7
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A while ago VeraBlue reccomended the book The Bread Baker's Apprentice, by Peter Reinhart. I have found it quite useful and comprehensive regarding theory and technique and it is full of great recipes. Might be worth a look. FWIW.
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Old 11-02-2006, 06:22 PM   #8
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Geoff, I wish I could help you. I've been cooking for 50 years, and went through several bread-making phases in my life. I made great biscuits, and pretty good yeast rolls, but I never could bake a decent loaf of bread. My husband told me I baked the best 5 pound loaf of bread he ever ate.
I finally got a bread machine. Everyone can make bread in a machine, right? All you do is pour in the mix and turn it on.
Not me...my bread was always heavy and soggy. Finally, the blasted thing blew it's circuits. The company replaced it, I gave it to my daughter, and resigned myself to buying our fresh bread at the grocery store bakery.

I will pass on one hint given me by an older friend who made wonderful bread. She said that you must knead the dough until it is as smooth as a baby's bottom.

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Old 11-02-2006, 07:16 PM   #9
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MY FAMILY'S FAVORITE BREAD RECIPE
2 pks. yeast
3/4 c. warm water, 110-115o
2 c. scalded, then cooled to lukewarm milk, whole is best (I do not heat til scalded and I like to use the milk at just about the same temp as the water)
3 tbs. sugar or honey
3 tbs. vegetable oil or melted vegetable shortening
1 tbs. salt
4 c. all purpose flour
up to 3 more c. all purpose flour
Dissolve the dry yeast into the warm water and stir. Let foam up, about 5 minutes. Add the warm milk, sugar and oil, stir to dissolve the sugar. Add the salt, stir. Add the first 4 c. of flour and mix well. Stir in the next 2 c. of flour and add just enough to make a smooth as a baby's bottom dough (not sticky). Grease a big bowl, put dough into it and twist and turn to put greased side up. Cover and let rise in a warm, draft-free spot for 1 hour or until doubled. Turn out onto counter and knead out the air bubbles. Divide into two equal pieces. Roll into a 12 inch log; with a rolling-pin flatten out to get air out. Starting at one short end start rolling tightly; pinch the seam to seal and tuck edges under the loaf. Put into a greased 9 inch loaf pan. Repeat for other loaf. Brush melted butter over the tops and let rise for another hour or til doubled. Bake in a preheated oven at 425ofor 25-30 minutes or until it sounds hollow when thumped. * You can use up to 3 c. whole wheat flour in substitution of an equal amount of all purpose flour. The loaves may not rise as much (use less flour when kneading the dough) and it will be a heavier loaf. Otherwise my loaves always came out very high and good. If you are in a high humidity or cold place that will stunt it also. I baked 20-30 loaves of this every week for 20 years with no complaints, just more orders.
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Old 11-02-2006, 07:38 PM   #10
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Quote:
Originally Posted by skilletlicker
There was three minutes between your first post and the one quoted here. Calm down buddy.
Yea really
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