Bread recipes

[MicHughV]

Some years back, I bought a small packet of flour.

On the back was an advertisement for some free bread recipe's.

I mailed this off, and shortly afterwards was sent a mini-booklet with about two dozen recipes.

To date, I have tried every recipe many times, all were easy to understand and simple to follow and outstandingly delicious. I am by no means a chef, but the end results were spectacular.

So that's my advice, next time you are in a store, check the back of a flour package for the free recipe booklet.

[jordanbigel]

Originally Posted by MicHughV

So that's my advice, next time you are in a store, check the back of a flour package for the free recipe booklet.

In the today world, we just use the google ("flour company bread recipes") and viola. I highly recommend King Arthur as a source for bread recipes.

https://www.kingarthurbaking.com/recipes/bread

[Mike OReilly]

I think the thing to realize is that bread really isn't that hard to make. Making yummy, basic bread is quite easy, and hard to screw up. People make a big deal out of, but you don't need to be a chemist, or even particularly precise, to make really good bread.

I've been baking my own for decades. If I can do it, anyone can.

[AKA-None]

Originally Posted by Mike OReilly

I think the thing to realize is that bread really isn't that hard to make. Making yummy, basic bread is quite easy, and hard to screw up. People make a big deal out of, but you don't need to be a chemist, or even particularly precise, to make really good bread.

I've been baking my own for decades. If I can do it, anyone can.

I make wonderful bricks 🧱

[Mike OReilly]

Originally Posted by AKA-None

I make wonderful bricks 🧱

I can help, if you want .

[Rumrace]

I was just saying on another thread I’m not a long distance cruiser. 5 days out and I’m in some town finding ice cream and bread. I really appreciate threads to expand my cooking and baking skills.
I’m the king of shortbreads and fruit pies. My bread attempts poor.

I can pay y’all back with Salmon on the beach or my famous in odd circles baseball steak. I make a salmon soup which may sound bad but it’s surprisingly tasty.

My fav boating salad is a large slice of tomato salted 20 minutes ago with boccacini cheese ball a little oil and a bit parsley

I think we should trade wine knowledge.
Vintages Carnivore from California is my fav new well priced red.

I can vouch for Eldorado Rum 12 or 15 yr. it saves space boating as it requires no mix.

[CarinaPDX]

Originally Posted by AKA-None

I make wonderful bricks 🧱

Baking bread is not hard once you have the "feel" of it; rote use of recipes can only get so close - the water/flour mix has to be done by feel. Different flours need different amounts of water. I suspect the most common reasons for "bricks" are 1) the wrong flour and 2) inadequate yeast. If you want a loaf that rises well (i.e. not pumpernickel) you need high gluten bread flour. Bob's Red Mill has been my go-to brand for decades (a Portland company) which I have found as far afield as Trinidad. General purpose flour is simply not going to rise as well. When using dry yeast it should be coaxed back to life with a bit of water and some sugar, in a warm place. Once it starts bubbling it is ready to perform its magic (see proofing yeast). Usually even old yeast will work, just taking longer to start. I buy the 2lb bags at Costco, put some in a dark container and store in the fridge for normal use and the rest in the freezer - keeps for years.

Greg

[Mike OReilly]

Originally Posted by CarinaPDX

Baking bread is not hard once you have the "feel" of it; rote use of recipes can only get so close - the water/flour mix has to be done by feel.

Exactly.

[AKA-None]

Originally Posted by Mike OReilly

I can help, if you want .

Oh my darling bride makes great bread
I’m screwed if she passes first
But I’ll keep you guys in mind

[MicHughV]

The first time I made bread from my little booklet, I thought this was bound to be a disaster, as I barely knew a fork from a spoon, but much to my surprise, the end product was delightfully spot on.
Thusly emboldened I tried other recipes, and as the first, all came out in spectacular fashion.
I don't my cooking skills had much to do with it, but just simple, easy to understand recipe's.

[goboatingnow]

Every-time I make bread , I wonder why I bother , in many countries getting strong bread flour is virtually impossible , Greece being a classic example.

[Mike OReilly]

Originally Posted by goboatingnow

Every-time I make bread , I wonder why I bother , in many countries getting strong bread flour is virtually impossible , Greece being a classic example.

What is "strong" bread flour? I haven't had any issue finding flour that works, but I haven't cruised much internationally.

[AKA-None]

Originally Posted by Mike OReilly

What is "strong" bread flour? I haven't had any issue finding flour that works, but I haven't cruised much internationally.

Well looking from here you are cruising internationally :-)

[CarinaPDX]

Originally Posted by Mike OReilly

What is "strong" bread flour? I haven't had any issue finding flour that works, but I haven't cruised much internationally.

Strong wheat flour is made from hard wheat, which contains a high percentage of gluten. Gluten is the source of protein in flour, so strong wheat flour is high protein flour. As you may remember from childhood, a little flour and water makes an acceptable glue - this is the gluten that makes it hold together. When baking bread the yeast creates bubbles of gas that cause the bread to rise - the gluten holding the bubbles together and preventing the gas from just escaping. Whole wheat bread tends to not rise as well as white bread because the bran tends to puncture the bubbles. Strong bread flour has about 14% gluten, although IIRC the Bob's Red Mill flour is closer to 20%.

Cake flour is made from soft wheat, with a gluten content of about 8%. If you used strong flower for a cake it would be less crumbly and more chewy - not usually desirable. Pastry flour is a bit stronger than cake flour, at about 9-10%. And all-purpose flour is about 12% - a jack of all trades and master of none.

If you want the best results use the appropriate flour.

Greg

[Mike OReilly]

Like I say, I've been baking bread for decades now. I've never run into an issue. Some flours take more effort to achieve the gluten sheen, and right feel. But if you know what you're looking, and feeling for, they all seem to work -- at least that's been my experience.