"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches
Click Here to Login
Thread Tools Display Modes
Old 10-18-2006, 07:49 PM   #11
Sous Chef
subfuscpersona's Avatar
Join Date: Aug 2004
Posts: 562
question for specter65

Thanks so much for taking the time to post your recipe and recipe instructions.

My impression from your first post was that you have made this recipe in the bread machine sucessfully and that it *only* fails when you substitute 1/2 cup of whole wheat flour for 1/2 cup of the bread flour. (Otherwise everything is the same).

I've gotta admit I found this recipe very strange - especially the addition of 2/3 cup cottage cheese. I've tried out a lot of unusual additions to bread over the years but never cottage cheese. I assume that bread machines somehow make this recipe "work" but, frankly, I don't think I'd try it using a more traditional approach to bread making (mixing with a KA mixer and/or by hand).

I certainly learned a lot more about how bread machines are used. Thanks for that!

Since this is your father's bread machine do you know any recipes he might have made using it? Have they been successful?

subfuscpersona is offline   Reply With Quote
Old 10-18-2006, 09:13 PM   #12
Assistant Cook
specter65's Avatar
Join Date: Oct 2006
Location: Northeast Georgia
Posts: 4
Although the cottage cheese may sound strange, it does make for a very tasty bread. I sometimes will substitute the cottage cheese for equal parts of plain yogurt and sour cream in the dill bread which adds a little more zest. It is a favorite in my family and for all whom I have let taste it.

specter65 is offline   Reply With Quote
Old 10-18-2006, 09:17 PM   #13
Assistant Cook
Join Date: Jan 2006
Posts: 1,694
I would even try a very simple wheat flour bread recipe without egg, etc. first. I have made a whole wheat (not ALL WW but predominately) bread and used milk (a James Beard recipe, if I recall correctly--but no eggs, etc. which really slow things down)so it isn't just that as the predominant factor. When beginning to make bread it may be better to start simple and work up to all the various additions. The other addition to make bread tender is butter or oil. I will see if I can find that recipe--used to make it all the time. But truth be told, the "feel" of the bread will help you most to become a proficient bread baker, and there are few things nicer than kneading a loaf of bread. It is easy and you will know when your moisture amount is right. I find it easier to gauge than using the KA dough hook.
Gretchen is offline   Reply With Quote
Old 10-18-2006, 11:40 PM   #14
Senior Cook
Join Date: Aug 2006
Location: Central Texas college town
Posts: 192
I've made whole wheat bread from fresh-ground flour (ground at home from a sack of just-harvested wheat given by the farmer). I found it was necessary to double the amount of yeast I used in a standard-flour recipe. It was also necessary to let the loaf bake a little longer to get a good crust.

As for store-bought whole wheat flour, it varies a lot with the type of flour used. How finely is it ground? How long has it been stored? What type of wheat was it made from? How has it been processed?

If there's a recipe on the flour sack, compare it to the bread-machine recipe!

Be as simple as you can until you find what works. And the more you make bread, the more you'll get a "feel" for what works and what doesn't.
TexanFrench is offline   Reply With Quote
Old 10-18-2006, 11:55 PM   #15
Master Chef
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
Send a message via Yahoo to ChefJune
Alix, I've done the "melba toast thing" also, but those first loaves were so hard they couldn't be cut!
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 10-19-2006, 04:11 PM   #16
Executive Chef
bethzaring's Avatar
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,902

This morning I posted 4 whole wheat bread recipes and when I hit the post reply button, I got a message that I was not logged on .

And I never got the energy to retype them. I also listed some ideas for what to do with dense loaves of bread, that will be easier for me to recreate .

Use dense bread for french toast, make bread crumbs, strata, bread pudding, croutons, monte cristo sandwiches.........think I have experience with dense bread?

Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:08 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.