I don't think it makes me "smart" if I brag about not having to measure my ingredients. As the old saying goes, "The proof of the pudding is in the eating thereof." That holds true with bread, as well. I've worked very hard at getting my bread as near perfect as possible. And before I give you my ten tips, let me say something else. I love to cook and I think I've been blessed with the ability to be a good cook. But we all have our different gifts. There's other things that I don't do nearly as well as I'd like to, or as well as someone else I may know. But I like to try and do my best. And if someone has a tip on how to do something easier, or a method that creates a better product, you're happy right I want to know what it is. I don't think that makes me stupid. I think it's rather silly not to want to improve on anything. And to be too proud to admit someone else figured it out first.
In the area of bread making, I've done a fair amount of studying and experimenting. And learning from older people. And if I find a certain technique that adds quality, I don't hesitate to add it to my other dough recipes. I'll say more about that later.
I started cooking when I was nine years old. My Mom's mother died when she was young and she didn't know a thing about cooking when she and Dad were married. They were both determined that their girls would know how to cook. It came naturally to me. And Mom had all kinds of patience when I'd want to cook. The funny thing is, some of the recipes I used back then don't seem to work for me now. Especially cakes. I don't know if they really were as good as I thought, or if it's just that I've come to realize that it's hard to make a cake as good as Duncan Hines. I personally couldn't care less if it's "homemade" if it doesn't taste as good as a mix. It's the quality that matters to me.
I'm the eldest of five children and when I was eleven, Mom was hospitalized for surgery. I was left in charge of my siblings and I remember making bread and potato salad, with homemade dressing. I really don't know how well they turned out, but they got eaten.
It wasn't until after I was married in 1972 that I started in earnest to fine-tune my cooking skills. And bread was what I had the most fun with.
These are things I don't like in bread: a yeasty smell, dry texture, heavy loaf, and overcooked crust.
One thing I firmly believe about bread is that you can't hurry it. They say bread is very "forgiving" and maybe it is, but I think it's quite finicky. But then, I'm striving for a perfect loaf. So here's my ten tips:
1. Make sure your water is very warm. Water that's too warm will kill the yeast and if it's too cool, it won't
let it work as well. But I like it a tad warmer than lukewarm.
2. Easy on the salt. Too much salt will make bread heavy. But you do need enough for flavor.
3. Use at least two eggs. I find that eggs makes a lighter loaf.
4. Rapid Rise yeast. This isn't necessary, but I like it. It's so easy to work with. You just add your yeast
to one cup of flour. No need to add sugar and water.
5. After you've added about 1/3 of the flour needed, beat your batter very well. This is so important and is a
step left out by many people. This helps establish the gluten and elasticity of your bread. Your batter
should look smooth and elasticy.
6. Knead your bread well. I know the books say 8-10 minutes. And I always used to stick to that. In fact,
when I started kneading bread, I found it so difficult, my sister-in-law showed me how to knead in a long
roll and fold the ends in and start making the long roll again. But after you learn to knead, it becomes
much easier. I still think you should knead for 5-6 minutes as a minimum. If you knead too much, you're
apt to add too much flour. You should sprinkle just enough flour to keep the bread from sticking to the
surfact you're working on.
7. When finished kneading, let the bread rest on the kneading board for 20 minutes, covered with waxed
paper. After 20 minutes, gently fold it together. (This is a technique I came across and liked it, so added it
to all my bread and roll recipes.)
8. Place in a very well-oiled bowl, plenty large enough to rise well. I say well-oiled because why should your
bread have to "work" to get up the sides of the bowl? Makes no sense to me.
9. Let it rise until doubled (about 1 1/2 hours.) Punch it down and let it rise again. At least another hour. I
think the rising is so important. It will give you a lighter loaf. And if it hasn't risen enough, you're apt to get
that awful yeasty smell.
10 If you're adding raisins or fruit, you should add it after the bread has doubled the first time. I read that if
you put the raisins in with your liquid ingredients, the dough will use the sugar that's in the raisins rather
than the sugar you've added.
The experts say that when you're kneading bread, the dough should not crack. You're kneading gases in and they should stay in. That's one technique I haven't found the secret to. If anyone knows it, please pass it on.
So here's my favorite bread recipe. In my recipes, T=tablespoon, t=teaspoon and of course, c=cup.
Mom's White Bread
1/2 c white sugar
1/2 c oil
1 t salt
4 cups very warm water (You want it warm enough that the coolness of the bowl will still leave it warm enough.)
1 c flour with 2 T Rapid Rise Yeast (Stir in)
1 t vinegar (not sure what this does)
2 or 3 eggs
Stir together well.
I use a whisk until the dough gets too thick.
Continue adding flour, 1 cup at a time, and beating well after each cup.
When you've added about 4 or 5 cups, this is the stage where you give it a good beating.
Continue to add flour, one cup at a time, until dough is the right consistency to knead. (approx 5-6 cups)
Knead about 5 or 6 minutes, being careful not to add too much flour. When finished kneading, cover with waxed paper and let set for 20 minutes. Knead together and put in a well-greased bowl. Put the smooth side in first and turn it over so the top is oiled as well. This will keep your bread from forming a "skin." I put mine in the oven and turn the light on for an extra boost of warmth.
Let rise until doubled in size. Punch down and let rise again, until doubled again. Punch down and put in pans. Let rise until doubled and bake at 350 for about 30 minutes. Bread is done when you tap the bottom and it sounds hollow. The bottom will be well browned. You can brush the tops with butter, or just cover with a dampened tea towel. This will soften the crust without adding calories.
It takes about 5 hours from start to finish. Remember, no hurrying!
Have fun.
P.S. I'll be back with Shirley Dickinson's Brown Bread, Mom's 2-Hr Rolls, Health Bread, and Multi-Grain Bread. Oh yes, and Air Buns. They're absolutely wonderful. September 15, 2010 Mom passed away three years ago and we each got a cookbook or two. I was looking in them yesterday for a meatloaf recipe one of her homemakers made. I came across this recipe for Cheese Rolls and since I was in the cooking mood, decided to try it. I changed a few things, because I didn't think they were right. lol. Cheese Rolls 1/4 c margarine or shortening 1/4 c white sugar 2 t salt 2 1/2 c very warm water 1 c flour with 2 T yeast (Rapid Rise, of course) 2 egg whites Add 2 1/2 cups flour and beat well. (Until smooth and elasticy) Add approximately 3 more cups of flour, stirring well after each cup. (6 1/2 c total) Knead 5 - 6 minutes. Cover with waxed paper and let rest on counter for 15 minutes. Place in well oiled bowl. Turn so bottom and top are both oiled. Cover with waxed paper and let rise until doubled. Punch down and let rise until doubled again. Shape into rolls and place in muffin pans. I put two in each cup. Will make two dozen double rolls. Bake at 350 for approximately 15 minutes. |
All bread machines are not created equal. In fact, I find that most of them do not make a very nice loaf. I had one of the round machines and it made fabulous bread. But only after I started using my own recipe, divided in four to fit in the machine. Everyone who ate it, loved it. But I wore it out.
I tried other machines, and they just didn't cut it. I did a lot of research, and my findings were that Breadman and Zojurushi are the best machines. Here's a real good deal on a Breadman. Just take my White Bread recipe and divide it by four. I use Egg Replacer from the Bulk Barn in place of the egg.
