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Lurch

Bread Thread

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I’m looking to step up our family’s bread game. I’m guessing there’s a number of you that have mastered it. What are your go-tos, specialties, white-whales?

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I made cinnamon rolls last night and need help.

 

After slicing the dozen rolls, I put 6 in the freezer and 6 in the refrigerator. The next step in the recipe was to let the rolls rise again (the yeast ball was allowed to rise earlier before being rolled out), and it said this was the right time to freeze/refrigerate if you wanted to pause and rise/cook/eat these later.

 

This morning I took the refrigerated rolls out, left them in the cold pan they were stored on, and set them on he counter, still covered with saran wrap. I then went back to sleep for 90 mins. When I came back, they were a funky shape, like a mountain whose top had blown off. Ie, the bottoms had spread out yet the tops were pretty much the same size as when I pulled them out.

 

I decided to soldier on and put them on a fresh pan while reshaping them, and put them in an oven (uncovered) that I had warmed to 100* then turned off, so they could rise. 30 mins later they had risen considerably but returned to that funky shape and begun falling apart. At this point I declared them failed, but cooked them anyway just to see if anything was salvageable. The interior wasnt horribad, but yeah total disaster.

 

I have the frozen 6 which I just pulled from freezer and put in refrigerator. I plan on trying again tomorrow. Anything I should do differently tomorrow morning, other than just planning to go get donuts?

 

 

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Maybe this can just be a thread for my bread disasters. These were supposed to be hamburger buns. Way too big, yet not tall enough. Next time I’ll just squeeze all 8 into the big pan.

Also, tasted like shit.

e4bb85a5d23aa079afaa84127838b389.jpg

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Posted (edited)

I just make an easy white bread in the bread machine.  Stocked up on flour etc so I can make many loaves the next few weeks if I have to. 

at some point I’ll try Hawaiian sweet bread but that involves pineapple juice as sweetener and I never manage to buy any. 

Edited by Pato del Muerto

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16 OUNCES BEER (ANY)

4 CUPS SELF RISING FLOUR

2-3 TABLESPOONS SUGAR (More if you like it a little sweeter)

MELTED BUTTER FOR THE TOP

Mix beer flour and sugar in a large bowl.

Put in a greased bread pan.

Spread melted butter on top.

Bake 1 hour to 1 hour 15 minutes on 350. 

Cool slightly and then slice from the bottom.

Boom !

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I made baguettes for the holidays a few times.  They were awesome, but a lot of work and gone/eaten the same day.  I may need to look into a simple sandwich bread type recipe for the coming months.  

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Finally made a decent bread last night/today. Simple clover leaf dinner rolls. Shit ton of work for a newbie, but I could see how one would get much better/faster at it over time. Slammed them with brisket I had smoked/frozen last month and was not disappointed.

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10 hours ago, Steamboat1874 said:

16 OUNCES BEER (ANY)

4 CUPS SELF RISING FLOUR

2-3 TABLESPOONS SUGAR (More if you like it a little sweeter)

MELTED BUTTER FOR THE TOP

Mix beer flour and sugar in a large bowl.

Put in a greased bread pan.

Spread melted butter on top.

Bake 1 hour to 1 hour 15 minutes on 350. 

Cool slightly and then slice from the bottom.

Boom !

you sound poor.

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Posted (edited)

this is my grandfather's "tavern bread" which is the best sandwich bread i've ever eaten.  handwritten notes transcribed by me:

 

3/4 cup water for the yeast
4 1/2 tsp sugar of which 1 tsp is placed in the water, which should be lukewarm.  1 1/2 tbsp yeast.

6-7 cups unbleached bread flour, which will be added 1 cup at a time to the milk bowl

1 1/2 tsp salt, 1/4 cup canola oil, 1/4 cup honey, 1 3/4 cup milk.  put milk in 5 qt pan, then add the salt, oil and honey.  heat to lukewarm, stirring constantly to ensure the honey doesn't stick to the bottom of the pan. 

when the yeast has bloomed, place 3 cups of flour into stand mixer, make a hole in the bottom and pour in milk and then yeast.  turn on the mixer and slowly get up to #4 (kitchen aid).  let it work for a couple minutes, then add a 4th cup of flour.  keep slowly adding flour.  you want at least 6 cups, hopefully 6 1/2, maybe even 7.  do not add more water.  touch the dough now and then, when it is no longer sticky, empty the dough onto a counter.  as necessary to remove stickiness, add soup spoons of flour as the bread is on the counter.  put the down in a large enough bowl to let it go through the first rise.  cover with a cloth for 1 hour.

after the hour, roll the dough with a rolling pin to a rectangle as wide as your loaf pan.  roll into a cylindrical shape and place into loaf pan.  place a cloth on top of the dough and let rise a second time, which may take less time.  it is ready when it has risen to the rim of the pan. 

preheat your oven to 350° for at least 30 minutes (ideally this time has elapsed by the time your dough has risen to the rim of the pan).  bake for 15 minutes, then rotate, cover with aluminum foil and bake another 15 minutes, rotate pan again, then bake another 10 minutes, then start checking for doneness (so, check after 40 minutes total baking time).  the bread is done when it is 207° in the center and 210° at the ends.  turn onto rack and let cool completely before slicing.

 

i think this makes 2 loaves and the pan he used is a 4 1/2" x 16" vollrath loaf pan #5216

 

edit: i guess the rest of the sugar goes in with the dry ingredients

Edited by elfenix

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Posted (edited)
On 3/14/2020 at 9:30 PM, Lurch said:

Maybe this can just be a thread for my bread disasters. These were supposed to be hamburger buns. Way too big, yet not tall enough. Next time I’ll just squeeze all 8 into the big pan.

Also, tasted like shit.

e4bb85a5d23aa079afaa84127838b389.jpg

spacer.png

Edited by AustinMT

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bumping to see if anyone else is doing this with Self Quarantining these days...

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36 minutes ago, NoName said:

bumping to see if anyone else is doing this with Self Quarantining these days...

Wife made some beer bread with a similar recipe to Steamboat's last week.

Yesterday she made a rosemary focaccia.  It does not suck.

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There’s been a run on flour here so I’ve not done more yet.

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1 hour ago, Lurch said:

There’s been a run on flour here so I’ve not done more yet.

My wife has like 6 different types of flour for a total of about 8-10 bags, and it has been a source of ridicule by me for years, and really should be a post in the "Trivial things that annoy the shit out of you" thread.  Keep in mind this is her usual stock.  She hasn't bought a single bag this year.

Now she's walking around like

seattle seahawks ugh GIF

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44 minutes ago, blacklab said:

what type of bread does the tavern bread end up like @elfenix ?

it's thin crust white sandwich bread.  like mrs baird's but homemade. 

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I’ve got a badass recipe foray easy honey oatmeal loaf bread (can be made into rolls in you prefer). Makes the best fucking toast you’ll ever have.

I’ll pull out the recipe book and transcribe it tomorrow. It’s my aunt’s recipe, and she might be the only cook/baker better than my mom in my life. I honestly have no idea how my uncle doesn’t weigh like tree fiddy with her amazing cooking.

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5 hours ago, Lurch said:

 


Now you have my attention

 

Ingredients:

500g tapioca flour, 1 cup water, 1 cup milk, 1/2 cup vegetable oil, 2 eggs, 100g shredded parm, salt to taste. 
 

Boil the liquids and the oil in large pot, slowly incorporate flour. Cut heat and remove pot from heat. Fold flour in with spoon until one gelatinous mass remains. Transfer mass to large bowl and sit until able to touch. Add eggs and cheese and mix/knead with hands. Roll in to quarter sized balls and bake at 350 for 40 minutes.

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On 3/20/2020 at 6:31 PM, Wiler77 said:

My wife has like 6 different types of flour for a total of about 8-10 bags, and it has been a source of ridicule by me for years, and really should be a post in the "Trivial things that annoy the shit out of you" thread.  Keep in mind this is her usual stock.  She hasn't bought a single bag this year.

Now she's walking around like

seattle seahawks ugh GIF

Update:

In addition to the Rosemary Focaccia, she's now made bagels on 2 different occasions.  There is no shortage on our usual bread or bagels at the store.  She hasn't bought flour or made bread in at least 9 months, but now that there's a shortage on flour at the store, she's using up all of her stock.

The homemade bread is fantastic, though.

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If you are into sourdough check out Maurizio on IG, his website is The Perfect Loaf. He has tons of info on getting started with sourdough and some incredible recipes.

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