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    You are in: Home / Community Forums / Breads & Baking / Bake anything lately?
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    Bake anything lately?

    Go to page << Previous Page  1, 2, 3 ... 19, 20, 21 ... 26, 27, 28  Next Page >>
    karskitch
    Mon Apr 15, 2013 10:50 pm
    Regular "Line Cook" Poster
    Wow, that looks really lovely! I love bread but sadly they always come out wrong
    Red Apple Guy
    Tue Apr 16, 2013 6:24 am
    Forum Host
    Thanks karskitch
    duonyte
    Tue Apr 16, 2013 11:42 am
    Forum Host
    karskitch wrote:
    Wow, that looks really lovely! I love bread but sadly they always come out wrong


    We are here to help you come out right - what recipe are you trying to make and what are the challenges you are experiencing? I am sure we have all had the same issues, and we will be very glad to help you get past them.
    CarrolJ
    Tue Apr 16, 2013 1:27 pm
    Food.com Groupie
    duonyte wrote:
    karskitch wrote:
    Wow, that looks really lovely! I love bread but sadly they always come out wrong


    We are here to help you come out right - what recipe are you trying to make and what are the challenges you are experiencing? I am sure we have all had the same issues, and we will be very glad to help you get past them.


    Karskitch; have you ever used a bread machine to mix, knead and rise your dough before? It is a great place to start. Like you, I loved fresh baked bread but never had any good results. I was inspired to purchase my first bread machine when I moved into a new neighborhood in 1989. One of my new neighbors brought me a loaf of homemade bread. It was so lucious that I asked her if she could give me some tips and the recipe. She said, "Go buy a bread machine and then I will help you, and give you the recipe."

    I did...and that was the beginning of a whole new adventure in baking bread. I still use the bread machine to mix and knead my breads. Actually I do it for 3 reasons. I have physical problems now which makes mixing and kneading an impossibility; The machine makes almost no mess to clean up; and I do all my cooking in my 14 x 11 living room. (We share a home with our daughter but each have our own living rooms and bedrooms.)

    Works wonderful and lets me continue to do the baking that I love, even though I do have to have my DGD's help getting the ingredients out. But they love cooking with Grandmother and are learning lots besides all that fun together. They are 5 and 11.

    BTW that first recipe from my new neighbor is Sweet Bread (For Bread Machines)

    Sweet Bread (For Bread Machines) #89166
    JoeV
    Fri Apr 19, 2013 7:28 am
    Food.com Groupie
    Made some Italian bread, Sandwich thins and 10-Grain Honey Whole Wheat bread.




    Red Apple Guy
    Fri Apr 19, 2013 8:45 am
    Forum Host
    You should open a bakery, Joe. Include a flytying bench and a section for selling flies.
    Bonnie G #2
    Fri Apr 19, 2013 9:04 am
    Food.com Groupie
    Lovely Joe, what kind of bags is that you wrap your bread in?? I've tried wrapping in plastic wrap and tin foil but it always seems to get kind of soggy and loose the nice crust
    CarrolJ
    Fri Apr 19, 2013 11:23 am
    Food.com Groupie
    I agree...beautiful bread...Wow! How do you slice the loaves so evenly?
    CarrolJ
    Fri Apr 19, 2013 11:24 am
    Food.com Groupie
    Bonnie G #2 wrote:
    Lovely Joe, what kind of bags is that you wrap your bread in?? I've tried wrapping in plastic wrap and tin foil but it always seems to get kind of soggy and loose the nice crust


    I would like to know about the plastic bags as well. I've had similar experiences as Bonnie describes.
    duonyte
    Fri Apr 19, 2013 11:49 am
    Forum Host
    I normally bake bread one loaf at a time, so I leave it out on the bread board, cut side down, and the bread stays good for us in the time that we eat it. Putting bread in plastic bags or foil will tend to soften the crust. You can help minimize that by making sure that the bread is completely cool before you put it in the bag. Remember that bread continues to cook after you take it out of the oven - it continues to release moisture through the crust. But plastic bags will soften any crust - supermarket bread is crusty when it comes out of those huge ovens, but they bag it while still warm, hence the soft crusts.
    Bonnie G #2
    Sat Apr 20, 2013 9:22 am
    Food.com Groupie
    We just never eat the bread fast enough to keep on the counter, DH ALWAYS wants to just leave it out saying it keeps the crust right - I keep telling him it only lets it all go stale. This is an ongoing battle with us; he'll eat it stale to not sacrifice the crust - I do NOT like stale bread icon_rolleyes.gif

    Lately I've seen bags in the grocery store supposedly sold specially for breads, but don't know if those really work or if it's just a waste of money and regular plastic bags in the right size???

    Guess I'll have to pick some up and give it a try.
    CarrolJ
    Sat Apr 20, 2013 10:45 am
    Food.com Groupie
    Bonnie G #2 wrote:
    We just never eat the bread fast enough to keep on the counter, DH ALWAYS wants to just leave it out saying it keeps the crust right - I keep telling him it only lets it all go stale. This is an ongoing battle with us; he'll eat it stale to not sacrifice the crust - I do NOT like stale bread icon_rolleyes.gif

    Lately I've seen bags in the grocery store supposedly sold specially for breads, but don't know if those really work or if it's just a waste of money and regular plastic bags in the right size???

    Guess I'll have to pick some up and give it a try.


    I think that King Arthur Flour sells some, but I seem to remember they were very expensive.
    CarrolJ
    Sat Apr 20, 2013 10:50 am
    Food.com Groupie
    I just looked at King Arthur Flour and yes they sell them. They are 100 bags for $14.95 + shipping for the single 1 pound loaf size and the 2 pound size is $16.95 + shipping. I think these prices are excessive.

    I just had an idea for those who want to keep the crunch crust...I wonder if a cloth bag with a drawstring closure might be helpful. It would be most likely be easy to make with cotton.
    CarrolJ
    Sat Apr 20, 2013 10:55 am
    Food.com Groupie
    CarrolJ wrote:
    I just looked at King Arthur Flour and yes they sell them. They are 100 bags for $14.95 + shipping for the single 1 pound loaf size and the 2 pound size is $16.95 + shipping. I think these prices are excessive.

    I just had an idea for those who want to keep the crunch crust...I wonder if a cloth bag with a drawstring closure might be helpful. It would be most likely be easy to make with cotton.


    Yes I just did a search on Amazon and they sell exactly what I had described.

    Here's one that is there.

    http://www.amazon.com/Dalla-Piazza-Lustro-Bread-D3600/dp/B000FDDVEY/ref=sr_1_4?ie=UTF8&qid=1366469521&sr=8-4&keywords=%22bread+bags%22

    at least this could be laundered and reused indefinitely.
    CarrolJ
    Sat Apr 20, 2013 11:06 am
    Food.com Groupie
    I used to have one something like this one. I got it for a small price in one of the Bavarian Inns in Frankenmouth, Michigan...it was only a couple of dollars because it was badly cracked. I really liked it...but didn't last more than a year or so because with washing it continued to crack and break and eventually had to be thrown out. I'm sure the one I bought was probably dropped prior to my purchasing it, rather than from use.

    http://www.amazon.com/Progressive-International-Adjustable-Bread-Keeper/dp/B001BB2LMM/ref=pd_sim_sbs_k_12

    This style would be worth it I believe to purchase even at the regular price. I especially liked that something could get placed on top by someone else and the bread wouldn't get crushed. I may purchase one for our camping trip this summer in the RV.
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