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Old 10-18-2006, 08:49 PM   #11
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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?
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Old 10-18-2006, 10:13 PM   #12
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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.
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Old 10-18-2006, 10:17 PM   #13
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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.
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Old 10-19-2006, 12:40 AM   #14
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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.
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Old 10-19-2006, 12:55 AM   #15
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Alix, I've done the "melba toast thing" also, but those first loaves were so hard they couldn't be cut!
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Old 10-19-2006, 05:11 PM   #16
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aaaaarrrrrruuuuugggghhhhh

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?
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