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    You are in: Home / Community Forums / Breads & Baking / Bread Making Class
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    Bread Making Class

    Go to page 1, 2, 3 ... 12, 13, 14  Next Page >>
    MEAN CHEF
    Mon Feb 14, 2005 4:21 pm
    Food.com Groupie
    I will be doing a bread making class on February 26 at 11AM Pacific time.

    We will be making an easy, nice tangy white loaf of bread (actually 2 loaves or 1 loaf and 6-8 rolls - your choice). All are welcome to participate, but I will gear this first class to beginners, the yeast fearful or anyone else who is willing to give it a try.

    In the next day or two I will post the equipment requirements and ingredient requirements so that everyone has sufficient time to round up what is needed. You will need approximately a 3 hour block of time to complete the bread.
    MEAN CHEF
    Mon Feb 14, 2005 8:34 pm
    Food.com Groupie
    Equipment required for Bread making class:

    Sheet pan or baking sheet
    parchment paper
    Mixer with dough hook (not needed if doing by hand)
    whisk and wooden spoon
    Bench knife or dough knife or large chefs knife
    measuring cup and spoons
    Plastic wrap or clean kitchen towel
    2 saucepans
    oven
    cooling rack
    a scale (optional but handy for weighing dough for rolls)
    2 (1 lb) Loaf Pan
    8 1/2 x 4 1/2 x 2 3/4"


    Last edited by MEAN CHEF on Thu Feb 17, 2005 10:22 pm, edited 2 times in total
    MEAN CHEF
    Mon Feb 14, 2005 8:37 pm
    Food.com Groupie
    Ingredients needed for bread making class:

    3/4 cup water
    1 tablespoon dry active yeast (not instant nor rapid rise)
    1 teaspoon sugar
    1 1/2 cups buttermilk
    2 tablespoons unsalted butter
    3 tablespoons honey
    1 tablespoon salt
    6 - 6 1/2 cups BREAD flour
    1 egg
    Marg (CaymanDesigns)
    Mon Feb 14, 2005 9:59 pm
    Food.com Groupie
    Okay...got the ingredients and equipment...now I need the directions to get to your house for the class. icon_lol.gif

    Seriously, how does the class take place? On the boards or in chat? I've heard about the classes before but was never quite clear on how they were done. I don't need a bread class but there are areas I'd love to learn about but not sure what to expect.

    Thanks for your time,
    MEAN CHEF
    Mon Feb 14, 2005 10:29 pm
    Food.com Groupie
    We will do it right here on the board.
    *Shelly*
    Mon Feb 14, 2005 10:55 pm
    Food.com Groupie
    MEAN CHEF wrote:
    We will do it right here on the board.
    You might want to be available in Zaar chat for "real time" help too. Just a thought. icon_wink.gif
    Gina*S
    Tue Feb 15, 2005 11:14 am
    Food.com Groupie
    I'm excited! I do have to ask though Mean... something I've always wondered... why unsalted butter and then salt? If I can use salted that would be great, but when you convince me otherwise (and I'm sure you will be able to icon_biggrin.gif), what kind of salt is best for bread? I have iodized and kosher.
    Ciao, Gina
    MEAN CHEF
    Tue Feb 15, 2005 11:39 am
    Food.com Groupie
    Gina*S wrote:
    I'm excited! I do have to ask though Mean... something I've always wondered... why unsalted butter and then salt? If I can use salted that would be great, but when you convince me otherwise (and I'm sure you will be able to icon_biggrin.gif), what kind of salt is best for bread? I have iodized and kosher.
    Ciao, Gina


    Generally in all baking unsalted butter is used for two reasons: 1.) salted butter is normally an inferior product and the salt is used to mask any off taste. 2.) The amount of salt varies in salted butter, therefore you can't control the amount of salt.

    I never use salted butter at all for anything.
    Gina*S
    Tue Feb 15, 2005 11:45 am
    Food.com Groupie
    Gotcha. What kind of salt do I need? And does the fat content of the buttermilk matter?
    MEAN CHEF
    Tue Feb 15, 2005 12:19 pm
    Food.com Groupie
    Gina*S wrote:
    Gotcha. What kind of salt do I need? And does the fat content of the buttermilk matter?


    Kosher salt. I use low fat buttermilk.
    Heather Sullivan
    Tue Feb 15, 2005 12:30 pm
    Food.com Groupie
    MEAN CHEF wrote:
    Gina*S wrote:
    Gotcha. What kind of salt do I need? And does the fat content of the buttermilk matter?


    Kosher salt. I use low fat buttermilk.

    I've not seen Kosher salt over here. Can I use a course sea salt or similar? I have some nice British Maldon salt too but that's very crystal-y.
    MEAN CHEF
    Tue Feb 15, 2005 12:35 pm
    Food.com Groupie
    Heather Sullivan wrote:
    MEAN CHEF wrote:
    Gina*S wrote:
    Gotcha. What kind of salt do I need? And does the fat content of the buttermilk matter?


    Kosher salt. I use low fat buttermilk.

    I've not seen Kosher salt over here. Can I use a course sea salt or similar? I have some nice British Maldon salt too but that's very crystal-y.


    You can use table salt, but use only 3/4 as much.
    Kim D.
    Tue Feb 15, 2005 5:50 pm
    Food.com Groupie
    I've made bread before, but I still don't feel real comfortable making bread. I'd love to join you guys! Will someone be posting pictures? icon_confused.gif icon_biggrin.gif
    WaterMelon
    Tue Feb 15, 2005 6:12 pm
    Food.com Groupie
    Probably I will take some pics, maybe on my own time, if I'm unavailable on that day. icon_biggrin.gif

    Mean - can I halve the recipe? 6 cups of bread flour sounds like an awful lot to me (only 2 of us, and we don't eat bread everyday)
    MEAN CHEF
    Tue Feb 15, 2005 9:06 pm
    Food.com Groupie
    WaterMelon wrote:
    Probably I will take some pics, maybe on my own time, if I'm unavailable on that day. icon_biggrin.gif

    Mean - can I halve the recipe? 6 cups of bread flour sounds like an awful lot to me (only 2 of us, and we don't eat bread everyday)


    Maybe just for you.
    Go to page 1, 2, 3 ... 12, 13, 14  Next Page >> E-mail me when someone replies to this
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