Baking ~ Foodies Wanted

[JustJo]

I actually have a "basic bread" recipe that I simply vary any which way. I've never used a bread machine, so I'm not sure how much you know....but here goes.

Jo's Basic Bread

In a large bowl (preferably something like pottery that will hold the warmth, but plastic works...just not metal)....

Pour 1 cup cold water and 1 cup boiling water (the cheater's method for getting the warmth that the yeast likes).
Stir in a couple spoons full of sugar or honey (to give the yeast something to eat).
Sprinkle 1 envelope of dry yeast on top...and leave it alone for a few minutes. You'll start to see the yeast bubble and foam up onto the surface of the water. This means you've got live yeast...a must for bread.

After it's bubbled and foamed a little, pour in 1 cup of flour....preferably white to start with....and stir for a minute or two. This develops the gluten and lets the yeast grow without overwhelming it.

Gradually add and stir in 4 more cups of flour (white, wheat or my favorite "white whole wheat" from King Arthur that has the nutrition of whole wheat but the consistency of white), 2 tablespoons of butter or shortening (a must to keep the bread fresh) and 1 tablespoon of salt (which is a must...bread without salt tastes terrible). Don't put the salt in first....salt stops the action of the yeast if it gets too sudden of a hit.

At this point you can also stir in a variety of other things....but keep in mind that this recipe makes two loaves. They'll be another chance later to customize a single loaf. If you want both loaves the same you could stir in raisins and cinnamon, or shredded cheese and herbs....maybe 1/2 cup of dry milk solids if you want a little more protein in your bread.

Don't stir too long....just enough to get most of it mixed in.

Turn the dough out onto a floured counter top (I pour another cup of flour onto the counter), flour your hands and start kneading. The best way I can describe kneading is to squish with the heels of your hands, fold the dough over, squish again, fold, squish....and keep going. You're basically mixing the dough and adding air...which you want.

I let the dough pick up as much flour from that last cup as it wants to. You don't want it sticky, but you don't want to knead it forever and force it to pick up all the flour or your bread will be tough.

Knead for a few minutes, then let it rest while you wash, rinse and dry your bowl. You'll be using it again in just a moment. In your clean dry bowl, pour a little olive or vegetable oil and rub it all around to oil the bowl...fingers work, or a folded paper towel.

Drop the dough in the bowl, turn it over so the oiled side is up, cover the bowl with a clean dishtowel and put it in a warm place without cold drafts.

Once it's doubled in size (which can take an hour or three depending on the temperature of the room, the yeast, and sometimes the alignment of the moon ), you'll punch the dough back down, turn it out onto that floured counter again, and knead it for a few more minutes.

Divide the dough in two.

Here's where you can customize a single loaf if you want...by kneading in any additions. I traditionally make one plain loaf and one with shredded cheese and mixed herbs kneaded in just because it's what we like best.

Shape the dough into two loaves (the shape need not be perfect) and put into bread pans that you've either oiled or sprayed with Pam. Cover with that dish towel again and wait.

In 45 minutes or so, your loaves will be almost doubled in size.

Turn the oven on to 350, and once it's fully preheated, pop in those loaves. Bake for 35 or 40 minutes, depending on your oven.

The loaves will be lightly browned and, if you turn the loaf out of the pan, will sound a little hollow when you tap on the bottom with open fingers.

Let them cool (if you can resist)....and enjoy!

[Christy51274]

Thanks Leigh for posting. I've been baking now for a few years now, sometimes a la box and other times, from scratch. I feel that there are only a few recipes that I'm truly good at and they'll probably always remain my staple baked goods.

Cupcake shops are so en vogue right now! The ones that are around are very well known even outside of the city! Accounting may sound like more of a secure bet, but follow your heart. If you do what you love, then you'll shine!

I've yet to find a recipe for Tres Leches that wows me. If anyone has any to share, it would be greatly appreciated.

I live close to Baltimore, and have heard of this place in D.C. Must be pretty amazing to have folks all the way up here talking about it. Here's the link:

http://www.georgetowncupcake.com/

Christy

[WolfyOne]

I grew up with relatives that owned 2 bakeries. As a kid, i really liked spending time there. I can tell you one of my uncles had 3 heart attacks or maybe strokes, I can't remember. I do know my mom said it came from the long hours and heat he'd be in, in the bakery while he baked. That was long ago and and thank goodness for air conditioning nowadays. when they were ready to retire, there wasn't a family member anywhere that wanted to take on the business, so they sold to outsiders. In order to take on a bakery, you don't really need culinary school. You really have to have a flare for baking and want to do it all the time. Most everything my uncle baked were from recipes handed down from family or trial and error until he got a recipe the way he wanted it.

As for me, I always looked forward to making bagels and challah with my mom once a month. her recipe was not one that you could use unless you had the juice glass she used to measure her oil. back then there was cake yeast and converting it to what is used today would not be easy. Smelling the dough as I waited for it to rise for the first time was even harder than smelling the bread as it baked. Making the bagels was also a really fun process for me as a kid. Mom used a boiling the bagel method before putting them in the oven to bake. She said it made them lighter and not rock hard out of the oven. Something she learned from my uncle at the bakery.

Good luck and happy baking Leigh

[MrSunshine]

Mmmm fresh bread. Has anyone ever made or had fresh pizza bread?
I used to split a loaf with my high school bestie from this little shop that had magically appeared one day. It's pretty simple, just homemade fresh bread stuffed with pizza ingredients. I taught myself how to make it a few years back. I blew the kitchen up a few times but it was so worth it!

[Miss Scarlett]

i love to bake...it's something my grandmother and i did every time she came to visit. The majority of my baking is from scratch but there are times when i will use a mix - though mainly as an ingredient.

A few years ago i thought about starting up a specialty cake business. But after talking with a client about her take & bake meals business (sold at farmers markets and via email orders) i changed my mind. She told me that she had to have an inspected commercial kitchen and since she did not have one of her own she rented the kitchen from a local church. It would take up more of my time than it was worth to continuously haul supplies, etc back & forth.

i've heard of some ladies in my area who will do custom cakes (from their homes) via word-of-mouth but my work schedule will not allow me enough flexability.

But for anyone who is able i say go for it!

[UofMfan]

I would be willing to sacrifice my time to be a taste tester for some of you.

One has to do what is right.

[LaneyDoll]

I just made my very first, homemade (less premade crust) apple pie ever!!! And it was fabulous; Riley and I ate half of it as soon as it came out of the oven.

[aishah]

i love baking! and cooking in general. i know enough about working for myself at this point that i'm pretty sure i'd never want to do either as a job, though.

i tend to go off of recipes when i bake and adapt things, whereas i'm comfortable cooking things from scratch without a recipe at this point. so i'm still getting comfortable with baking. i just started baking my own bread in the last year, but i love trying different recipes for cookies, cakes, brownies/blondies, etc. i don't make pie very often - i prefer to bake cobbler or souffle instead. but i might bite the bullet one of these days and work on my pie skills.

[Leigh]

Its nice to see so many people coming in and sharing things; I hope this thread takes off like the other food ones seem to have ~ besides, who doesn't love baking and goodies?

Jo ~ I am going to make a point of making that bread at some point, I may even do it next weekend as a treat for my family

Christy ~ I know down in the states they have alot of those cupcake shops, not sure if they have specific ones here in Winnipeg but I'm going to do some research because if there is a true niche for it and I can get training then I'll definitely go for it !!!!

Wolfy ~ I've seen on these shows how hard it can be to work in a bakery, and I worked in one briefly for a few months so I've seen how it can be stressful and difficult but I think it would be more than worth it

MrSunshine ~ That definitely sounds worth it

Scarlett ~ I plan on beginning to do some baking in the future here at home to get me started, but I think it would be alot of fun (better than sitting in an office all day) :-)

UofMFan ~ You can be my taste tester if you want, I may need a few of them

[Leigh]

Originally Posted by Nadeest

I would recommend the book "On Baking" to you, if you wish to learn more about the art and science of baking. It is used in the Baking and Pastry department at my college for their standard textbook. This book helps teach you the theory behind things, which is something that you will need to know, if you open your own business.
I'm studying Culinary Arts at a local community college, and they offer culinary arts degrees and also baking and pastry degrees. If you would like to learn more about the science of food in general, I would recommend "On Cooking", as that teaches you the theories on how things work.
"On Baking" has recipes in it, but "On Cooking" doesn't. They both are extremely useful books, however, to my mind. Both of these books are used as textbooks at my college.

Those books sound great ~ I'm going to begin buying baking books and stuff to add to my collection as well as taking a bunch of recipes that I've accumulated from various magazines to put into scrapbooks ........ it'd be nice to start baking things and get some experience that way

Originally Posted by jenna8987

What is more beautiful than baking? I am just not sure... in the world of beautiful things I find it is hard to resist the warmth, smell, rise and family traditions of baking. Oh happy sigh...

I am a dabbler in baking. Letting the desire come and go. When I am weekend mom my daughter and I bake together even something small. The closeness is next to heaven. Cupcakes this weekend. And cupcakes make things better.

My current kick is muffins. Since it is just my daughter and I and our tastes are very different (and she is a strong minded girl) I enjoy recipes that have a basic ingredient we can both enjoy and then I can add to for our differences. Like banana then banana nut for me. I use a small muffin pan for hers and larger one for mine so I can tell them apart in the morning rush. Next I hook her on scones.

I adore pie. Persnickety and messy but fun. Homemade crust.. I know I don't have it down yet but love it anyway. Mom used to make pie squares growing up. I call them portable pie. Flatter made with a thin layer of filling baked on a raised edge cookie sheet. She usually did this before making her pies. Kept 4 kids and their busy hands out of her way. We could grab and go... She was the master of fast good food.

Finally giving in to getting a pastry cloth has done wonders for my baking mood.

I've only baked things a few times, but what I have done of it I absolutely love and I look forward to doing more

[Novelafemme]

Originally Posted by JustJo

I actually have a "basic bread" recipe that I simply vary any which way. I've never used a bread machine, so I'm not sure how much you know....but here goes.

Jo's Basic Bread

In a large bowl (preferably something like pottery that will hold the warmth, but plastic works...just not metal)....

Pour 1 cup cold water and 1 cup boiling water (the cheater's method for getting the warmth that the yeast likes).
Stir in a couple spoons full of sugar or honey (to give the yeast something to eat).
Sprinkle 1 envelope of dry yeast on top...and leave it alone for a few minutes. You'll start to see the yeast bubble and foam up onto the surface of the water. This means you've got live yeast...a must for bread.

After it's bubbled and foamed a little, pour in 1 cup of flour....preferably white to start with....and stir for a minute or two. This develops the gluten and lets the yeast grow without overwhelming it.

Gradually add and stir in 4 more cups of flour (white, wheat or my favorite "white whole wheat" from King Arthur that has the nutrition of whole wheat but the consistency of white), 2 tablespoons of butter or shortening (a must to keep the bread fresh) and 1 tablespoon of salt (which is a must...bread without salt tastes terrible). Don't put the salt in first....salt stops the action of the yeast if it gets too sudden of a hit.

At this point you can also stir in a variety of other things....but keep in mind that this recipe makes two loaves. They'll be another chance later to customize a single loaf. If you want both loaves the same you could stir in raisins and cinnamon, or shredded cheese and herbs....maybe 1/2 cup of dry milk solids if you want a little more protein in your bread.

Don't stir too long....just enough to get most of it mixed in.

Turn the dough out onto a floured counter top (I pour another cup of flour onto the counter), flour your hands and start kneading. The best way I can describe kneading is to squish with the heels of your hands, fold the dough over, squish again, fold, squish....and keep going. You're basically mixing the dough and adding air...which you want.

I let the dough pick up as much flour from that last cup as it wants to. You don't want it sticky, but you don't want to knead it forever and force it to pick up all the flour or your bread will be tough.

Knead for a few minutes, then let it rest while you wash, rinse and dry your bowl. You'll be using it again in just a moment. In your clean dry bowl, pour a little olive or vegetable oil and rub it all around to oil the bowl...fingers work, or a folded paper towel.

Drop the dough in the bowl, turn it over so the oiled side is up, cover the bowl with a clean dishtowel and put it in a warm place without cold drafts.

Once it's doubled in size (which can take an hour or three depending on the temperature of the room, the yeast, and sometimes the alignment of the moon ), you'll punch the dough back down, turn it out onto that floured counter again, and knead it for a few more minutes.

Divide the dough in two.

Here's where you can customize a single loaf if you want...by kneading in any additions. I traditionally make one plain loaf and one with shredded cheese and mixed herbs kneaded in just because it's what we like best.

Shape the dough into two loaves (the shape need not be perfect) and put into bread pans that you've either oiled or sprayed with Pam. Cover with that dish towel again and wait.

In 45 minutes or so, your loaves will be almost doubled in size.

Turn the oven on to 350, and once it's fully preheated, pop in those loaves. Bake for 35 or 40 minutes, depending on your oven.

The loaves will be lightly browned and, if you turn the loaf out of the pan, will sound a little hollow when you tap on the bottom with open fingers.

Let them cool (if you can resist)....and enjoy!

YAY!! this is the best recipe i've read to date!

as far as the warm spot goes...is it too warm to turn your oven on warm and let the dough rise in there? or should i pick a sunny spot and let it rise?

[yotlyolqualli]

Originally Posted by JustJo

I actually have a "basic bread" recipe that I simply vary any which way. I've never used a bread machine, so I'm not sure how much you know....but here goes.

Jo's Basic Bread

In a large bowl (preferably something like pottery that will hold the warmth, but plastic works...just not metal)....

Pour 1 cup cold water and 1 cup boiling water (the cheater's method for getting the warmth that the yeast likes).
Stir in a couple spoons full of sugar or honey (to give the yeast something to eat).
Sprinkle 1 envelope of dry yeast on top...and leave it alone for a few minutes. You'll start to see the yeast bubble and foam up onto the surface of the water. This means you've got live yeast...a must for bread.

After it's bubbled and foamed a little, pour in 1 cup of flour....preferably white to start with....and stir for a minute or two. This develops the gluten and lets the yeast grow without overwhelming it.

Gradually add and stir in 4 more cups of flour (white, wheat or my favorite "white whole wheat" from King Arthur that has the nutrition of whole wheat but the consistency of white), 2 tablespoons of butter or shortening (a must to keep the bread fresh) and 1 tablespoon of salt (which is a must...bread without salt tastes terrible). Don't put the salt in first....salt stops the action of the yeast if it gets too sudden of a hit.

At this point you can also stir in a variety of other things....but keep in mind that this recipe makes two loaves. They'll be another chance later to customize a single loaf. If you want both loaves the same you could stir in raisins and cinnamon, or shredded cheese and herbs....maybe 1/2 cup of dry milk solids if you want a little more protein in your bread.

Don't stir too long....just enough to get most of it mixed in.

Turn the dough out onto a floured counter top (I pour another cup of flour onto the counter), flour your hands and start kneading. The best way I can describe kneading is to squish with the heels of your hands, fold the dough over, squish again, fold, squish....and keep going. You're basically mixing the dough and adding air...which you want.

I let the dough pick up as much flour from that last cup as it wants to. You don't want it sticky, but you don't want to knead it forever and force it to pick up all the flour or your bread will be tough.

Knead for a few minutes, then let it rest while you wash, rinse and dry your bowl. You'll be using it again in just a moment. In your clean dry bowl, pour a little olive or vegetable oil and rub it all around to oil the bowl...fingers work, or a folded paper towel.

Drop the dough in the bowl, turn it over so the oiled side is up, cover the bowl with a clean dishtowel and put it in a warm place without cold drafts.

Once it's doubled in size (which can take an hour or three depending on the temperature of the room, the yeast, and sometimes the alignment of the moon ), you'll punch the dough back down, turn it out onto that floured counter again, and knead it for a few more minutes.

Divide the dough in two.

Here's where you can customize a single loaf if you want...by kneading in any additions. I traditionally make one plain loaf and one with shredded cheese and mixed herbs kneaded in just because it's what we like best.

Shape the dough into two loaves (the shape need not be perfect) and put into bread pans that you've either oiled or sprayed with Pam. Cover with that dish towel again and wait.

In 45 minutes or so, your loaves will be almost doubled in size.

Turn the oven on to 350, and once it's fully preheated, pop in those loaves. Bake for 35 or 40 minutes, depending on your oven.

The loaves will be lightly browned and, if you turn the loaf out of the pan, will sound a little hollow when you tap on the bottom with open fingers.

Let them cool (if you can resist)....and enjoy!

Ok... I have tried making bread in the past, and have failed ... miserably lol

SO... I am going to try ONCE more! Ive been baking most of my life. I baked my first pie, totally from scratch, crust included... when I was 7 or 8 years old. I baked my first cake from scratch when I was 10 years old. The pie was easier lol Now people love my apple pies, my whoopi pies and of course, my cookies (cookies are strictly a Christmas treat and I make 17 different kinds, about 85 dozen in all) and the one fruit bread that I can never seem to ever make enough of, is my banana nut bread. I actually stumbled onto a recipe, that with a few tweaks, is the best I've ever made or eaten. However, I just could never seem to get the hang of baking yeast risen bread. I think I know, now, what I was doing wrong. I was not allowing the yeast and water to rest for a bit before throwing in the flour. So.... the dough is a-rising. However, instead of making two loaves of bread, I will make one loaf and then make the other half of the dough into cinnamon rolls. So, we shall see what we shall see. If nothing else, it's been fun.

I'll let you all know how it turns out!

[Novelafemme]

Originally Posted by yotlyolqualli

Ok... I have tried making bread in the past, and have failed ... miserably lol

SO... I am going to try ONCE more! Ive been baking most of my life. I baked my first pie, totally from scratch, crust included... when I was 7 or 8 years old. I baked my first cake from scratch when I was 10 years old. The pie was easier lol Now people love my apple pies, my whoopi pies and of course, my cookies (cookies are strictly a Christmas treat and I make 17 different kinds, about 85 dozen in all) and the one fruit bread that I can never seem to ever make enough of, is my banana nut bread. I actually stumbled onto a recipe, that with a few tweaks, is the best I've ever made or eaten. However, I just could never seem to get the hang of baking yeast risen bread. I think I know, now, what I was doing wrong. I was not allowing the yeast and water to rest for a bit before throwing in the flour. So.... the dough is a-rising. However, instead of making two loaves of bread, I will make one loaf and then make the other half of the dough into cinnamon rolls. So, we shall see what we shall see. If nothing else, it's been fun.

I'll let you all know how it turns out!

The BEST homemade bread instructor out there <besides Jo>

[yotlyolqualli]

Well THAT was a collosal failure! LOL

The dough did not raise very well... although it WAS disturbed.. growling... but still.. this is exactly what happened before. I do not have the "light" bread touch, apparently lol

[yotlyolqualli]

OK, it wasn't AS bad as I thought, but it could have been MUCH MUCH MUCH better. The bread was so heavy if I dropped the loaf on my foot I would have broken toes. On the other hand, the cinnamon rolls turned out pretty good. (Saying that with the full knowledge that when you throw cinnamon, sugar and brown sugar on ANYTHING, it tastes better!) lol


I WILL NOT GIVE UP!!

When cooler weather gets here, I plan on purchasing 25 lbs of flour, 20 envelopes of dry active yeast and I will NOT leave that kitchen (metaphorically speaking) until I have perfected the art of making light bread, darn it!!!

Yeah!

[LadyRain]

I make a rockin mean angel food cake! Everyone requests it when we are asked to make something to bring !!

[yotlyolqualli]

Originally Posted by LadyRain

I make a rockin mean angel food cake! Everyone requests it when we are asked to make something to bring !!

I start getting requests for cookies around October (I give them to my family as Christmas gifts). When we have a family gathering I am ALWAYS asked to bring potato salad... gets very boring , but I never bring any home, so I must be doing something right! As for desserts? My apple pie. My secret is using 6 different kinds of apples, from gala to gold delicious and all the colors in between lol

For covered dish events, they like my chicken casserole and my ham or chicken "pot-pie", in quotations because Amish/Mennonite potpie is NOT a meat pie! lol

I LOVE cooking and baking. I just need to figure the whole bread thing out

[femmennoir]

Originally Posted by yotlyolqualli

OK, it wasn't AS bad as I thought, but it could have been MUCH MUCH MUCH better. The bread was so heavy if I dropped the loaf on my foot I would have broken toes. On the other hand, the cinnamon rolls turned out pretty good. (Saying that with the full knowledge that when you throw cinnamon, sugar and brown sugar on ANYTHING, it tastes better!) lol


I WILL NOT GIVE UP!!

When cooler weather gets here, I plan on purchasing 25 lbs of flour, 20 envelopes of dry active yeast and I will NOT leave that kitchen (metaphorically speaking) until I have perfected the art of making light bread, darn it!!!

Yeah!

May I say: Artisan Bread in 5 minutes a Day ?

Elle*

[LadyRain]

funny about the apple pie, mine has pears in it too. Try it, give a nice flavor !!