SpiceUmUp
Senior Cook
I make breads nearly every weekend. I don't eat very much of it but I enjoy the act of making the bread and the appreciative sounds of my friends and family eating it. Hear are todays production
Proof you can still enjoy cooking and baking while losing weight
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mudbug
Chef Extraordinaire
Yowza, Spice! You've put your day to better use than I did mine. Hope you give yourself at least a little taste of these lovely loaves - just to make sure you did it right!
Jenny
Senior Cook
Hey, spiceumup, that bread is spectacular! I admire your self discipline! I am trying to remove some extra poundage as well! But I wouldn't be able to make all that yummy crusty bread without eating it up-along w/ a pound of butter and garlic spread! WELL DONE!!
Jenny
Senior Cook
Did you make that bread in a machine? Homemade? Either way, dang!
Michelemarie
Executive Chef
Beautiful, just beautiful. I'm sure the house smelled wonderful too! Happy Saturday!
texasgirl
Master Chef
Wow!! Those look so yummy!!! I love warm fresh bread!
I wish I lived in Jersey, I would follow my nose to you!
I wish I lived in Jersey, I would follow my nose to you!
Constance
Master Chef
I am so impressed. Breadmaking is a true art...one which has defied me.
My Grandpa White never ate a slice of store-bought bread in his life. Grandma fired that cooking stove up every morning and made bread. I have her big blue bread bowl, but it hasn't done me any good.
In my young Sally Homemaker days, I was determined to become a bread baker. In later years, I tried it again, but I have never been any good at it. Can't get my dough to rise properly. I have been teased about my "5 pound loaf of bread". One friend told me I wasn't kneading it properly. She said it should be smooth as a baby's bottom when ready.
I've quit worrying about it...at this point in my life, I have enough challenges. If I'm craving that wonderful yeast smell in my kitchen, I buy frozen doughballs and make rolls.
My Grandpa White never ate a slice of store-bought bread in his life. Grandma fired that cooking stove up every morning and made bread. I have her big blue bread bowl, but it hasn't done me any good.
In my young Sally Homemaker days, I was determined to become a bread baker. In later years, I tried it again, but I have never been any good at it. Can't get my dough to rise properly. I have been teased about my "5 pound loaf of bread". One friend told me I wasn't kneading it properly. She said it should be smooth as a baby's bottom when ready.
I've quit worrying about it...at this point in my life, I have enough challenges. If I'm craving that wonderful yeast smell in my kitchen, I buy frozen doughballs and make rolls.
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OP
OP
SpiceUmUp
Senior Cook
Jenny said:
Bread machine? What is this "bread machine" you speak off?
Nah, no bread machine but I do use a Kitchenaid Pro5+ to do the kneading but I do the all the work otherwise. Rolling the dough, forming the loaves, creating the recipe (As I did for the Pan Loaves)
Everything from scratch,, no mixes.
We usualy have company for dinner on Saturdays and I also give some of the loaves away to neighbors. I did allow myself to enjoy the fruits of my labor with a slice of two with a light skim of butter. I just eat lighter the rest of the day.
OP
OP
SpiceUmUp
Senior Cook
Egg White Bread
In two cups of very warm water, dissolve the sugar and the yeast, stirring to dissolve, set aside.
In a KA mixer, place two cups of flour, the salt and the ascorbic acid. With the flat beater, blend the ingredients on setting 2 for 2-3 minutes.
By now the yeast/sugar water mixture should be foamy and bubbly. Give a couple of good stirs and add to the flour all at once while the flat beater is running at 2.
When you have a soupy blend, Stop the mixer, scrap the beater off and put in the dough hook. Lumpy is OK.
With the dough hook on, add the 4 eggs and the vegetable oil. Incorporate well and then add 4 level cups of flour. Knead until the dough pulls from the bowl, adding small amounts of the 7th cup. The dough should be slightly sticky.
Allow to rise covered in a bowl until doubled in size, about 45 minutes.
Form in to three equal sized loaves, a little over a pound each.
Place in well grease loaf pan and allow to rise covered again until doubled in size.
With a very sharp knife make a slit the length of the loaves, about a ½ inch deep.
Brush with egg glaze and bake in a 375 degree oven until golden brown and the internal temperature of the loaves reaches about 210 degrees. (I uses an instant read thermometer inserted in an inconspicuous place)
Remove from pans and Cool on a rack
- 2 cups very warm water
- 2 packets dry yeast
- 2 tbsp sugar
- 1 tsp table salt
- 7 cups AP or Bread Flour (I like King Arthur Sir Lancelot Flour)
- ¼ tsp ascorbic acid (optional)
- 4 eggs
- 2 tbsp vegetable oil.
- 1 egg plus 4 tbsp water well beaten for glaze
In two cups of very warm water, dissolve the sugar and the yeast, stirring to dissolve, set aside.
In a KA mixer, place two cups of flour, the salt and the ascorbic acid. With the flat beater, blend the ingredients on setting 2 for 2-3 minutes.
By now the yeast/sugar water mixture should be foamy and bubbly. Give a couple of good stirs and add to the flour all at once while the flat beater is running at 2.
When you have a soupy blend, Stop the mixer, scrap the beater off and put in the dough hook. Lumpy is OK.
With the dough hook on, add the 4 eggs and the vegetable oil. Incorporate well and then add 4 level cups of flour. Knead until the dough pulls from the bowl, adding small amounts of the 7th cup. The dough should be slightly sticky.
Allow to rise covered in a bowl until doubled in size, about 45 minutes.
Form in to three equal sized loaves, a little over a pound each.
Place in well grease loaf pan and allow to rise covered again until doubled in size.
With a very sharp knife make a slit the length of the loaves, about a ½ inch deep.
Brush with egg glaze and bake in a 375 degree oven until golden brown and the internal temperature of the loaves reaches about 210 degrees. (I uses an instant read thermometer inserted in an inconspicuous place)
Remove from pans and Cool on a rack
Jenny
Senior Cook
Thank you for posting the recipe for us! It doesn't look too scary but I am not stupid! However, I will have to buy extra loaf pans cuz I only have the one. Is there any way to rise it in another type of pan?
How sweet is that to share with your neighbors! We live in the country, noone really communicates with their neighbors here. It would be so awesome to live where people know each other and get together!
How sweet is that to share with your neighbors! We live in the country, noone really communicates with their neighbors here. It would be so awesome to live where people know each other and get together!
buckytom
Chef Extraordinaire
how far away can one be considered a neighbor, spice?
those italian loaves look fantastic. would dipping in evoo, herbs, and fresh cracked pepper be ok with your diet?
those italian loaves look fantastic. would dipping in evoo, herbs, and fresh cracked pepper be ok with your diet?
Jenny
Senior Cook
I keep seeing this 'evoo' and am wondering what the heck it is? some acronym for several things or an actual item?
Constance
Master Chef
...extra virgin olive oil...
OP
OP
SpiceUmUp
Senior Cook
Jenny said:
Extra Virgin Olive Oil. Now, forgive my ignorance but where is Bulldog contry?
Bucky, you can come by any time and get a loaf.
Jenny, I think the recipe would work fine if you just formed them in to round loaves and cooked them on a cookie sheet with a little corn meal spread on it to keep the loaves from sticking to the pan.
A little evoo and some fresh craked pepper is actually quite good in my diet as long as I keep it to a minimum: 1 slice of the french bread, and a tbsp of the oil.
OP
OP
SpiceUmUp
Senior Cook
Debbie said:
I get mine through King Arthur:
http://shop.bakerscatalogue.com/items/Ascorbic_Acid.html
OP
OP
SpiceUmUp
Senior Cook
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