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Old 11-28-07, 09:34 AM   #1
Stacey
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Bread etc. Share your recipes.

I got cornered for my famous Italian Bread recipe that has been handed down through the years from generation to generation. It's not something we normally share but, I'm feeling generous.

First thing is to proof your yeast, but you knew that right?

I use Fleishmann's RapidRise. One packet, 1 tbsp sugar, 1/3 cup water at temp. Stir and let sit.


In the bowl of my KitchenAid mixer I put 2 1/2 cups bread flour, 1/2 tsp salt, 2 tbsp of olive oil and start the mixer on low with the dough hook let mix 30 sec. shut off mixer and scrape the bowl down.

Add 2/3 cup warm water, mix on second speed, add slowly another 1/2+ cup of bread flour until the bowl starts to come clean and the dough lifts a bit off the bottom. Stop mixer and lift. If the dough separates from the bowl cleanly it's all good... If it sticks, add a touch more flour and mix it in.

Cover bowl and let rise for about 30-40 minutes.

Turn out on floured surface, if dough is sticky kneed in a bit more flour. You don't want it too dry, just off from being sticky on floured hands.

Place dough on a baking tray that has been dusted with corn meal and shape to loaf.

Lightly cover and let rise for another 35 minutes. Preheat oven to 375f

Slit loaf about 1" deep and brush with a beaten egg white. Bake for about 20 min till done.

Using my stone, I bake it at the bottom of the oven on the stone for about 5 min then put a rack in the low-middle position and moved the tray to that rack.

Enjoy!




Honestly... I got the recipe off the back of a Pillsbury Bread Flour sack and modified the technique a bit.
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Old 11-28-07, 09:35 AM   #2
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Hey Mods...can we sticky this for a little while?
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Old 11-28-07, 09:36 AM   #3
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My bread recipe:

Step 1: Put wallet in pocket
Step 2: Walk to store
Step 3: Select bread you wish to eat
Step 4: Pay for bread
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Old 11-28-07, 09:39 AM   #4
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I'm not at home so i don't have access to the recipe we have written down but the following is pretty darned close to what i remember:

Beer Bread:

http://www.recipezaar.com/73440

3 cups flour (sifted)
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
1/4 cup sugar
1 (12 ounce) can beer
1/2 cup melted butter (1/4 cup will do just fine)

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1. Preheat oven to 375 degrees.
2. Mix dry ingredients and beer.
3. Pour into a greased loaf pan.
4. Pour melted butter over mixture.
5. Bake 1 hour, remove from pan and cool for at least 15 minutes.
6. UPDATED NOTES: Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.
7. I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.
8. The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! .
9. Thank you all for the incredibly nice comments and those of you who left a bad review - learn to sift sift SIFT! You will be amazed at the results you get.
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Old 11-28-07, 09:40 AM   #5
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Yeast!! You didn't say anything about Yeast! <sob> I suck at having things that require yeast - rise. <whimper>

yeast sucks

My attempts at these kinds of breads have yielded an 8 lb brick that hits the bottom of the garbage with a THUNK!





Oh, won't someone make bread for me?
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Old 11-28-07, 09:40 AM   #6
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My Pasta recipe:

1 Large Egg, 1 cup of flower per person.

Add some salt, pepper, water, any other spices you want (I use pesto)

Mix with hands until it is a doughy ball, adding water or flour as needed

Roll out ball into the thickness of noodle desired. (Split ball into smaller balls as needed, I'd suggest 1 ball per 3 people)

Let dry for 2+ hours, flip over, let dry for 2+ hours. (watch out here, if you rolled it to thin, and didn't put any flour under it, you're probably going to rip some holes in it while flipping, I recommend wax paper with flour under it, and then just flip the entire thing onto a new sheet of wax paper with flour, and then peel the wax paper off.)

Cut into noodles of width desired. Add to a large pot of boiling water, add noodles over 3-5 minutes, otherwise they will clump to each other. Boil for 5-10 more minutes, depending on how dried out your noodles got
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Old 11-28-07, 09:47 AM   #7
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Here's mine:

Go to the store. Get Bred.
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Old 11-28-07, 09:48 AM   #8
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Here's mine:

Go to the store. Get Bred.
they did say that supermarkets were used as pick up places.
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Old 11-28-07, 09:50 AM   #9
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Yeast!! You didn't say anything about Yeast! <sob> I suck at having things that require yeast - rise. <whimper>

yeast sucks

My attempts at these kinds of breads have yielded an 8 lb brick that hits the bottom of the garbage with a THUNK!

I had that problem too. There are two secrets.

1.) Proof your yeast. If it doesn't bloom, your bread no rise. Proofing is easy... One packet of Fleishmann's RapidRise yeast, 1tbsp sugar, 1/3 cup of water that's right around 120f. Too cold the yeast never wakes up, too hot and you kill the yeast. Just a good warm will do.

Mix it together and let sit for ten minutes. If the yeast blooms (grows in size by about double) then you're good to go. If not try again.

2.) Spoon and knife your flour. Don't take that one cup measure and start excavating in the flour bag! That packs the flour and results in your bread becoming a boat anchor.

Instead, use a large spoon to fluff the flour in the bag, then spoon it in to the measure. when full use a knife to drag the top level.

Follow those two rules and you're golden.
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Old 11-28-07, 09:54 AM   #10
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they did say that supermarkets were used as pick up places.
Especially here in America. What is better than combining our two greatest loves: Food & Sex.
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Old 11-28-07, 10:04 AM   #11
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Here is mine
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Phobias are for irrational fears. Fear of junk ripping badgers is perfectly rational. Those things are nasty.
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Old 11-28-07, 10:16 AM   #12
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Especially here in America. What is better than combining our two greatest loves: Food & Sex.
Really! I must go hang by the produce section this weekend! Maybe I'll get lucky.
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Old 11-28-07, 10:18 AM   #13
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Really! I must go hang by the produce section this weekend! Maybe I'll get lucky.
Well, there's always a good cucumber for a salad there too
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Old 11-28-07, 10:18 AM   #14
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Here's mine:

Go to the store. Get Bred.
i see what you did there
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Phobias are for irrational fears. Fear of junk ripping badgers is perfectly rational. Those things are nasty.
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Old 11-28-07, 10:20 AM   #15
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I think you owe us all an apology.
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Old 11-28-07, 10:22 AM   #16
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i will not apologize for my art

good day sir
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Phobias are for irrational fears. Fear of junk ripping badgers is perfectly rational. Those things are nasty.
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Old 11-28-07, 10:22 AM   #17
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hey.... whatever happened to Wang Chung anyway?
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.... Other than being completely wrong, you're correct.
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Old 11-28-07, 10:23 AM   #18
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i will not apologize for my art

good day sir
Fixed that for you.

Sir.
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Old 11-28-07, 10:25 AM   #19
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Fixed that for you.

Sir.
you sir, are a genius. have a fizzy lifting drink.
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Phobias are for irrational fears. Fear of junk ripping badgers is perfectly rational. Those things are nasty.
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Old 11-28-07, 10:26 AM   #20
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hey.... whatever happened to Wang Chung anyway?

not much
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Phobias are for irrational fears. Fear of junk ripping badgers is perfectly rational. Those things are nasty.
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Old 11-28-07, 11:03 AM   #21
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I got cornered for my famous Italian Bread recipe that has been handed down through the years from generation to generation. It's not something we normally share but, I'm feeling generous.
That sounds (and looks!) delicious. I'll have to try it one of these days. Thanks for sharing!

Cheferating™ runs in my family, so I shouldn't screw it up too badly...
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Old 11-28-07, 11:07 AM   #22
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You're welcome.

Proof & spoon and you're golden.
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