Baking and Eating Bread.

[Iceniii]

I know it's a sin to mention you eat bread on MN however, for non carb avoiders, do any of you bake bread and if you do how many times a week?

I've discovered how quick, easy and delicious it is and was wondering how many loaves (500g) people generally make? We could easily get through 3!

And a loaf with some garlic and fresh rosemary chopped in is good too

I enjoy making bread but rarely have time. I'd say I do it maybe once a month or so. I usually eat most of it, and actually tend to throw the last bit away as I can't manage to eat the whole lot and it goes stale. The rest of my household prefer crappy hovis unless they're dipping it in soup, weirdos.

@Iceniii

I use a recipe by someone called, "The Chunky Chef" at: www.the chunkychef.com and the recipe is for a "jalapeño cheddar Dutch oven bread". One caveat: it uses American cups for flour measurements. I'm in the US so I happen to have cup measurement tools but you can do an online conversion.

I'm hoping the link attaches:

https://www.thechunkychef.com/jalapeno-cheddar-dutch-oven-bread/?utmmedium=social&utmmsource=pinterest&utmcampaign=tailwinddtribes&utmcontent=tribes&utmmterm=104120072448567736613188

My new discoveries were

Hokkaido...aka Japanese Milk Bread, it's more aggro than normal bread, but less than brioche and is so very very gorgeous, white soft pillowy and golden crust.

and potato starch, using either the water in which you have cooked potatoes or a couple of tablespoons of dried instant potato also has a really good effect, gives a good longlasting lighter loaf that is excellent for toast.

For two of us I make one 500g fifty/fifty white and whole meal loaf and one 500g white sourdough loaf per week. They both get eaten!

I used to use a bread maker but now do everything by hand, and it is nicer. The yeasted loaf only takes 8 minutes kneading and the sourdough none. I can't be bothered to do all the washing up of the mixer just for that!

I have also made Cornish cinnamon buns, I make baps for burgers, pizza bases as required.

Not giving up bread any day soon.

Thanks @elp30 the Parmesan and Rosemary bread on the link you gave sounds yummy. My bread was undercooked but I think this one uses a much higher heat to cook. So I’ll try that next time.

@SwanShaped

Thanks *@elp30* the Parmesan and Rosemary bread on the link you gave sounds yummy. My bread was undercooked but I think this one uses a much higher heat to cook. So I’ll try that next time.

@SwanShaped

That 450F is a pretty hot oven!

The dough is very wet and sticky but it does indeed work out.

I made a loaf of the jalapeño cheddar bread yesterday, after I wrote on the thread, and we have already practically finished it!

I'll try out the Parmesan and Rosemary bread next.

We use a bread maker, which I know often makes crappy bread, but the following additions massively (massively!) improve it:
Vitamin C powder for whiteness and better bubble distribution. This stops that weird thing that homemade bread sometimes has where there’s huge holes on the inside.
Milk powder for browning on top and a crisper crust. This stops the crust going rubbery.
Half a teaspoon more yeast than the recipe says. Bread maker recipes tend to lowball the yeast and any fat weighs the rise down anyway.

I hope this helps someone. Bread is delicious 😋

@elp30 that looks yummy! Maybe I’ll stick to 180 but just cook for longer. It was very pale on the crust and still an it doughy. Edible tho! Also I’d like to do a wholemeal/white mix.

During lockdown when there were 6 of us at home I was making 2 loaves almost every day. I buy 2 sacks of flour at a time, but now the big kids have gone back to university and the youngest has braces, I've gone down to just the odd loaf a week.

Also no-knead bread, crazy hot oven and baked in a cast iron casserole dish. You can flavour it however you like.

Half a teaspoon more yeast than the recipe says

Does the bread come out ok with more yeast ? Is there any downside ?
.

@70isaLimitNotaTarget

Bread maker recipes tend to underestimate the amount of yeast needed for a decent rise and they usually have fat in which inhibits the rise anyway. Plus most people use instant yeast which is a little less oomphy than the fresh stuff. A little extra yeast just improves the rise and fluffiness. You’ll know if you’ve added too much as the bread will collapse in the oven and taste yeasty or beery. It’s really worth experimenting as not all yeast is created equal.

Zebra I've got a loaf in at the moment , IIRC 1.25 tsp yeast , I was daring and added a 0.25 more ( there was left in the pack)

I love bread that has a salty yeasty -ness to it so fingers crossed .
Toasted with strawberry jam its delicious .

I need to get more flour and yeast tomorrow , DS wants pizza dough

I'm a fan of fresh yeast. Can't put my finger on what it is exactly, but I much prefer bread made with it. You can buy it from eBay - just freeze what's not going to be used in the short term.

[quote TyneTeas]I sometimes use the dough setting to make this

www.olivemagazine.com/recipes/vegetarian/cheesy-garlic-dough-balls/

And I often make this too allrecipes.co.uk/recipe/20064/cheddar-jalapeno-bread.aspx[/quote]
The garlic dough balls look delicious!

How do you store the baked bread ? I know the answer will be In my stomach

I don't have a breadbin, but would a Lock'n'Lock container ( sealed) or one of those lined bags (I think Lakeland do them) be better ?

I know the loaf doesn't last 24 hours in this house ( eaten ) but I'm thinking about the hot weather

@70isaLimitNotaTarget

How do you store the baked bread ? I know the answer will be In my stomach

I don't have a breadbin, but would a Lock'n'Lock container ( sealed) or one of those lined bags (I think Lakeland do them) be better ?

I know the loaf doesn't last 24 hours in this house ( eaten ) but I'm thinking about the hot weather

I have one of those cotton shopping bags that I just put the loaf in and wrap around it to seal. Seems to work OK. I think plastic bags or containers would make it go a bit sweaty.

I have a bread bag from Lake Land.

Just making the chedder and jalopeno one!

@70isaLimitNotaTarget

Half a teaspoon more yeast than the recipe says

Does the bread come out ok with more yeast ? Is there any downside ?
.

Ours rose almost out of the top of the bread maker this time, with the extra half teaspoon!

We make 4-5 loaves a week (4 of us). Plus pizza dough and we currently have a spicy fruit loaf on the go.

I do want to do some of the flavoured doughs (there's a cheese and pepperoni recipe in the instruction book for starters!), but I need to organise myself to do so!

We've eaten half the chedder and chilli bread! As a taster!

We've eaten half the chedder and chilli bread! As a taster!
Has to be done

I haven't used the addition chute yet . I;m wondering if cheese/chilli would work in that (probably not ) or if I'd just have to pick the right moment to add it in a Nigel Slatery Sprinkley way

I just put chopped chillies and small cubes of cheese in at the start