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Thread: whiz-bang bread recipe

  1. #1
    ImStillMags Guest

    Default whiz-bang bread recipe

    OK nobody yell at me for posting a link instead of the
    recipe.....because there's way too much information to post in this
    thread.

    I've been playing with this bread recipe I got from a member on
    another forum and it's the most fun you'll have with a bread
    recipe....I guar-on-tee.....

    Go check it out. I'd love to have some of you bake this bread and
    play with it and tell me what you did.

    http://www.hizzoners.com/recipes/bre...5-minute-bread

  2. #2
    Janet Wilder Guest

    Default Re: whiz-bang bread recipe

    On 10/14/2010 4:55 PM, ImStillMags wrote:
    > OK nobody yell at me for posting a link instead of the
    > recipe.....because there's way too much information to post in this
    > thread.
    >
    > I've been playing with this bread recipe I got from a member on
    > another forum and it's the most fun you'll have with a bread
    > recipe....I guar-on-tee.....
    >
    > Go check it out. I'd love to have some of you bake this bread and
    > play with it and tell me what you did.
    >
    > http://www.hizzoners.com/recipes/bre...5-minute-bread


    It looks interesting, however the water temperature direction is vague
    and water temp is what I find to be the most critical part of healthy
    yeast doing their good rising job. I always take the temperature of my
    water.

    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  3. #3
    ImStillMags Guest

    Default Re: whiz-bang bread recipe

    On Oct 14, 3:05*pm, Janet Wilder <kelliepoo...@yahoo.com> wrote:
    > On 10/14/2010 4:55 PM, ImStillMags wrote:
    >
    > > OK nobody yell at me for posting a link instead of the
    > > recipe.....because there's way too much information to post in this
    > > thread.

    >
    > > I've been playing with this bread recipe I got from a member on
    > > another forum and it's the most fun you'll have with a bread
    > > recipe....I guar-on-tee.....

    >
    > > Go check it out. * I'd love to have some of you bake this bread and
    > > play with it and tell me what you did.

    >
    > >http://www.hizzoners.com/recipes/bre...5-minute-bread

    >
    > It looks interesting, however the water temperature direction is vague
    > and water temp is what I find to be the most critical part of healthy
    > yeast doing their good rising job. I always take the temperature of my
    > water.
    >
    > --
    > Janet Wilder
    > Way-the-heck-south Texas
    > Spelling doesn't count. *Cooking does.


    Well, usually I use 110 degrees or so. Thanks for the heads up,
    I'll change it.


  4. #4
    Janet Wilder Guest

    Default Re: whiz-bang bread recipe

    On 10/14/2010 5:53 PM, ImStillMags wrote:
    > On Oct 14, 3:05 pm, Janet Wilder<kelliepoo...@yahoo.com> wrote:
    >> On 10/14/2010 4:55 PM, ImStillMags wrote:
    >>
    >>> OK nobody yell at me for posting a link instead of the
    >>> recipe.....because there's way too much information to post in this
    >>> thread.

    >>
    >>> I've been playing with this bread recipe I got from a member on
    >>> another forum and it's the most fun you'll have with a bread
    >>> recipe....I guar-on-tee.....

    >>
    >>> Go check it out. I'd love to have some of you bake this bread and
    >>> play with it and tell me what you did.

    >>
    >>> http://www.hizzoners.com/recipes/bre...5-minute-bread

    >>
    >> It looks interesting, however the water temperature direction is vague
    >> and water temp is what I find to be the most critical part of healthy
    >> yeast doing their good rising job. I always take the temperature of my
    >> water.
    >>
    >> --
    >> Janet Wilder
    >> Way-the-heck-south Texas
    >> Spelling doesn't count. Cooking does.

    >
    > Well, usually I use 110 degrees or so. Thanks for the heads up,
    > I'll change it.
    >


    The temperature is a big help. Thanks.

    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  5. #5
    Scooter Guest

    Default Re: whiz-bang bread recipe

    On Oct 14, 3:55*pm, ImStillMags <sitara8...@gmail.com> wrote:

    > Go check it out. * I'd love to have some of you bake this bread and
    > play with it and tell me what you did.
    >
    > http://www.hizzoners.com/recipes/bre...5-minute-bread


    Made a loaf last night. It was really really REALLY good. I didn't
    fiddle with the basic recipe (first time and all) and the loaf was
    light, tasty, and good-looking to boot. The only item of note was that
    I had to bake it about 10 minutes longer than indicated.

    Thanks for the link!

    Scooter

  6. #6
    Melba's Jammin' Guest

    Default Re: whiz-bang bread recipe

    In article
    <[email protected]>,
    ImStillMags <[email protected]> wrote:

    > Go check it out. I'd love to have some of you bake this bread and
    > play with it and tell me what you did.
    >
    > http://www.hizzoners.com/recipes/bre...5-minute-bread


    Okay. The dough is proofing now. I'm thinking that one of the loaves
    will be laced with rosemary, maybe garlic, maybe some kalamata olives,
    maybe some gruyere. We'll have some with tonight's roast chicken.

    I thought the dough seemed sticky after kneading (KA for 5 minutes at
    low speed) and I was surprised that it seemed to lose that quality when
    I flopped it onto a lightly floured board for about 8 turns.

    Pictures at 11:00.

    --
    Barb, Mother Superior, HOSSSPoJ
    Holy Order of the Sacred Sisters of St. Pectina of Jella
    "Always in a jam, never in a stew; sometimes in a pickle."
    A few pics from the Fair are here:
    http://gallery.me.com/barbschaller#100254

  7. #7
    Melba's Jammin' Guest

    Default Re: whiz-bang bread recipe

    In article <[email protected]>,
    Melba's Jammin' <[email protected]> wrote:

    > In article
    > <[email protected]>,
    > ImStillMags <[email protected]> wrote:
    >
    > > Go check it out. I'd love to have some of you bake this bread and
    > > play with it and tell me what you did.
    > >
    > > http://www.hizzoners.com/recipes/bre...5-minute-bread

    >
    > Okay. The dough is proofing now. I'm thinking that one of the loaves
    > will be laced with rosemary, maybe garlic, maybe some kalamata olives,
    > maybe some gruyere. We'll have some with tonight's roast chicken.
    >
    > I thought the dough seemed sticky after kneading (KA for 5 minutes at
    > low speed) and I was surprised that it seemed to lose that quality when
    > I flopped it onto a lightly floured board for about 8 turns.
    >
    > Pictures at 11:00.


    It's in the oven now; one loaf plain, the other with all the stuff I
    mentioned above. I preheated a stone to 400 deg for about a half hour
    then reduced the temp to 350 when I slid the loaves in. And I didn't
    slash the loaves until they were ready for the oven.

    --
    Barb, Mother Superior, HOSSSPoJ
    Holy Order of the Sacred Sisters of St. Pectina of Jella
    "Always in a jam, never in a stew; sometimes in a pickle."
    A few pics from the Fair are here:
    http://gallery.me.com/barbschaller#100254

  8. #8
    gloria.p Guest

    Default Re: whiz-bang bread recipe

    Melba's Jammin' wrote:

    >>>
    >>> http://www.hizzoners.com/recipes/bre...5-minute-bread

    >> Okay. The dough is proofing now. I'm thinking that one of the loaves
    >> will be laced with rosemary, maybe garlic, maybe some kalamata olives,
    >> maybe some gruyere. We'll have some with tonight's roast chicken.
    >>
    >> I thought the dough seemed sticky after kneading (KA for 5 minutes at
    >> low speed) and I was surprised that it seemed to lose that quality when
    >> I flopped it onto a lightly floured board for about 8 turns.
    >>
    >> Pictures at 11:00.

    >
    > It's in the oven now; one loaf plain, the other with all the stuff I
    > mentioned above. I preheated a stone to 400 deg for about a half hour
    > then reduced the temp to 350 when I slid the loaves in. And I didn't
    > slash the loaves until they were ready for the oven.
    >



    Color me curious. Do you really add all that stuff after the dough has
    risen once or do you add while the dough is still fairly liquid, after
    the yeast proofing? Do you mix in through the entire loaf or roll it
    jelly-roll style around the herbs and spices?

    I have five loaves of our "breakfast" bread rising on the counter right
    now with orange peel, citron, and toasted slivered almonds, but all that
    was added very early in the process.

    gloria p

  9. #9
    Charlotte L. Blackmer Guest

    Default Re: whiz-bang bread recipe

    In article <[email protected]>,
    ImStillMags <[email protected]> wrote:
    >OK nobody yell at me for posting a link instead of the
    >recipe.....because there's way too much information to post in this
    >thread.


    Links are cool IMO if the post has enough "material" of its own and the
    link is "extra" material.

    I still have a text-only based newsreader so I have to make the decision
    to look up the article in Google Groups if I want to see it. "Look at
    me" or "what do you think" without more intro/context don't make me want
    to. (I'm also a computer security administrator ... so yeah, I'm double
    cautious about clicking links .)

    >I've been playing with this bread recipe I got from a member on
    >another forum and it's the most fun you'll have with a bread
    >recipe....I guar-on-tee.....
    >
    >Go check it out. I'd love to have some of you bake this bread and
    >play with it and tell me what you did.
    >
    >http://www.hizzoners.com/recipes/bre...5-minute-bread


    OK, I have that one bookmarked and will try it some time. Thanks.

    Charlotte

    --

  10. #10
    ImStillMags Guest

    Default Re: whiz-bang bread recipe

    On Oct 15, 6:31*am, Scooter <juliekes...@gmail.com> wrote:
    > On Oct 14, 3:55*pm, ImStillMags <sitara8...@gmail.com> wrote:
    >
    > > Go check it out. * I'd love to have some of you bake this bread and
    > > play with it and tell me what you did.

    >
    > >http://www.hizzoners.com/recipes/bre...5-minute-bread

    >
    > Made a loaf last night. It was really really REALLY good. I didn't
    > fiddle with the basic recipe (first time and all) and the loaf was
    > light, tasty, and good-looking to boot. The only item of note was that
    > I had to bake it about 10 minutes longer than indicated.
    >
    > Thanks for the link!
    >
    > Scooter


    Thanks, that's good to know. Wonder if your oven temperature gauge
    is right? Or what altitude you live at? Maybe I should say
    25-35 minutes depending on your oven.....

  11. #11
    ImStillMags Guest

    Default Re: whiz-bang bread recipe

    On Oct 15, 1:17*pm, "gloria.p" <gpues...@comcast.net> wrote:
    > Melba's Jammin' wrote:
    >
    > >>>http://www.hizzoners.com/recipes/bre...5-minute-bread
    > >> Okay. *The dough is proofing now. *I'm thinking that one of the loaves
    > >> will be laced with rosemary, maybe garlic, maybe some kalamata olives,
    > >> maybe some gruyere. *We'll have some with tonight's roast chicken. *

    >
    > >> I thought the dough seemed sticky after kneading (KA for 5 minutes at
    > >> low speed) and I was surprised that it seemed to lose that quality when
    > >> I flopped it onto a lightly floured board for about 8 turns.

    >
    > >> Pictures at 11:00.

    >
    > > It's in the oven now; one loaf plain, the other with all the stuff I
    > > mentioned above. * I preheated a stone to 400 deg for about a half hour
    > > then reduced the temp to 350 when I slid the loaves in. *And I didn't
    > > slash the loaves until *they were ready for the oven.

    >
    > Color me curious. *Do you really add all that stuff after the dough has
    > risen once or do you add while the dough is still fairly liquid, after
    > the yeast proofing? *Do you mix in through the entire loaf or roll it
    > jelly-roll style around the herbs and spices?
    >
    > I have five loaves of our "breakfast" bread rising on the counter right
    > now with orange peel, citron, and toasted slivered almonds, but all that
    > was added very early in the process.
    >
    > gloria p- Hide quoted text -
    >
    > - Show quoted text -


    You can do it several ways. If you are making a herb loaf you can
    add the herbs to the dry ingredients at the beginning.
    You can wait till after the first rise and roll the dough out and put
    the herbs and garlic or whatever else on it and roll it up.
    If you were going to do meat and cheese like a stromboli, I'd put it
    on the rolled out dough and roll it up jelly roll style.
    Play with it.

  12. #12
    Scooter Guest

    Default Re: whiz-bang bread recipe

    On Oct 15, 2:22*pm, ImStillMags <sitara8...@gmail.com> wrote:
    > On Oct 15, 6:31*am, Scooter <juliekes...@gmail.com> wrote:
    >
    > Thanks, that's good to know. * Wonder if your oven temperature gauge
    > is right? * Or what altitude you live at? * Maybe I should say
    > 25-35 minutes depending on your oven.....


    I am at about 5400 feet, which probably explains the extra bake time.
    I think the oven is right (at least last time I checked). Funny, I was
    shooting for exactly this type of bread and had baked several loaves
    over the past couple of weeks trying to get there. Tweak this, tweak
    that, start over, ugh. Then you come along with this recipe and I'm
    all set! Sweet!

    Scooter

  13. #13
    ImStillMags Guest

    Default Re: whiz-bang bread recipe

    On Oct 15, 1:34*pm, Scooter <juliekes...@gmail.com> wrote:
    > On Oct 15, 2:22*pm, ImStillMags <sitara8...@gmail.com> wrote:
    >
    > > On Oct 15, 6:31*am, Scooter <juliekes...@gmail.com> wrote:

    >
    > > Thanks, that's good to know. * Wonder if your oven temperature gauge
    > > is right? * Or what altitude you live at? * Maybe I should say
    > > 25-35 minutes depending on your oven.....

    >
    > I am at about 5400 feet, which probably explains the extra bake time.
    > I think the oven is right (at least last time I checked). Funny, I was
    > shooting for exactly this type of bread and had baked several loaves
    > over the past couple of weeks trying to get there. Tweak this, tweak
    > that, start over, ugh. Then you come along with this recipe and I'm
    > all set! Sweet!
    >
    > Scooter


    I know. This is the easiest bread I've ever done. This weekend I'm
    doing some stromboli type stuff. I can't possibly eat it all so my
    friens and neighbors are going to be in hog heaven.

    Somebody on the other forum I'm in talked about a meat and cheese
    stromboli with pesto spread. Now I'm hungry.



  14. #14
    gloria.p Guest

    Default Re: whiz-bang bread recipe

    ImStillMags wrote:

    >
    > You can do it several ways. If you are making a herb loaf you can
    > add the herbs to the dry ingredients at the beginning.
    > You can wait till after the first rise and roll the dough out and put
    > the herbs and garlic or whatever else on it and roll it up.
    > If you were going to do meat and cheese like a stromboli, I'd put it
    > on the rolled out dough and roll it up jelly roll style.
    > Play with it.



    I was curious which method she used because Barb was making two loaves
    and adding the herbs and spices to just one of them.

    gloria p

  15. #15
    Melba's Jammin' Guest

    Default Re: whiz-bang bread recipe - good bread, easy to handle

    In article <[email protected]>,
    Melba's Jammin' <[email protected]> wrote:

    > In article <[email protected]>,
    > Melba's Jammin' <[email protected]> wrote:
    >
    > > In article
    > > <[email protected]>,
    > > ImStillMags <[email protected]> wrote:
    > >
    > > > Go check it out. I'd love to have some of you bake this bread and
    > > > play with it and tell me what you did.
    > > >
    > > > http://www.hizzoners.com/recipes/bre...5-minute-bread

    > >
    > > Okay. The dough is proofing now. I'm thinking that one of the loaves
    > > will be laced with rosemary, maybe garlic, maybe some kalamata olives,
    > > maybe some gruyere. We'll have some with tonight's roast chicken.
    > >
    > > I thought the dough seemed sticky after kneading (KA for 5 minutes at
    > > low speed) and I was surprised that it seemed to lose that quality when
    > > I flopped it onto a lightly floured board for about 8 turns.
    > >
    > > Pictures at 11:00.

    >
    > It's in the oven now; one loaf plain, the other with all the stuff I
    > mentioned above. I preheated a stone to 400 deg for about a half hour
    > then reduced the temp to 350 when I slid the loaves in. And I didn't
    > slash the loaves until they were ready for the oven.


    Good stuff, though I might increase the salt a bit. I put a fair amount
    of fresh chopped rosemary on the dough before I rolled it but I'm not
    tasting it -- but I'm still near the end of the loaf, so I maybe haven't
    hit it yet.

    The texture is very nice. Thanks, ImStillMags, for posting the recipe.

    --
    Barb, Mother Superior, HOSSSPoJ
    Holy Order of the Sacred Sisters of St. Pectina of Jella
    "Always in a jam, never in a stew; sometimes in a pickle."
    A few pics from the Fair are here:
    http://gallery.me.com/barbschaller#100254

  16. #16
    ImStillMags Guest

    Default Re: whiz-bang bread recipe - good bread, easy to handle

    On Oct 15, 3:04*pm, Melba's Jammin' <barbschal...@earthlink.net>
    wrote:
    >
    > Good stuff, though I might increase the salt a bit. *I put a fair amount
    > of fresh chopped rosemary on the dough before I rolled it but I'm not
    > tasting it -- but I'm still near the end of the loaf, so I maybe haven't
    > hit it yet. *
    >
    > The texture is very nice. *Thanks, ImStillMags, for posting the recipe.
    >


    You are most welcome. I'm gonna try pizza out of it. A couple of
    people have used it for pizza dough. They only let it rise once and
    one put honey in (after Wolfgang Pucks' influence) and they swear by
    it. This was a Parmesan and goat cheese pizza with sauteed
    portobello mushrooms, caramelized onions and tomatoes.

    Here's what one looked like:

    http://picasaweb.google.com/Sitara80...94601530542162

    I might make a batch and make all of it into cinamon rolls to take to
    the shop. The guys will love them.




  17. #17
    Melba's Jammin' Guest

    Default Re: whiz-bang bread recipe

    In article <i9actk$560$[email protected]>,
    "gloria.p" <[email protected]> wrote:

    > Melba's Jammin' wrote:
    >
    > >>>
    > >>> http://www.hizzoners.com/recipes/bre...5-minute-bread
    > >> Okay. The dough is proofing now. I'm thinking that one of the loaves
    > >> will be laced with rosemary, maybe garlic, maybe some kalamata olives,
    > >> maybe some gruyere. We'll have some with tonight's roast chicken.
    > >>
    > >> I thought the dough seemed sticky after kneading (KA for 5 minutes at
    > >> low speed) and I was surprised that it seemed to lose that quality when
    > >> I flopped it onto a lightly floured board for about 8 turns.
    > >>
    > >> Pictures at 11:00.

    > >
    > > It's in the oven now; one loaf plain, the other with all the stuff I
    > > mentioned above. I preheated a stone to 400 deg for about a half hour
    > > then reduced the temp to 350 when I slid the loaves in. And I didn't
    > > slash the loaves until they were ready for the oven.
    > >

    >
    >
    > Color me curious. Do you really add all that stuff after the dough has
    > risen once or do you add while the dough is still fairly liquid, after
    > the yeast proofing? Do you mix in through the entire loaf or roll it
    > jelly-roll style around the herbs and spices?
    >
    > I have five loaves of our "breakfast" bread rising on the counter right
    > now with orange peel, citron, and toasted slivered almonds, but all that
    > was added very early in the process.
    >
    > gloria p


    I just posted pics to my website gallery:
    http://gallery.me.com/barbschaller
    I rolled the olives, rosemary, etc. into the dough rather than mixing it
    in while kneading. Had I done it that way I know the olives would have
    gotten mooshed. This way worked swell.

    --
    Barb, Mother Superior, HOSSSPoJ
    Holy Order of the Sacred Sisters of St. Pectina of Jella
    "Always in a jam, never in a stew; sometimes in a pickle."
    A few pics from the Fair are here:
    http://gallery.me.com/barbschaller#100254

  18. #18
    gloria.p Guest

    Default Re: whiz-bang bread recipe

    Melba's Jammin' wrote:

    >
    > I just posted pics to my website gallery:
    > http://gallery.me.com/barbschaller
    > I rolled the olives, rosemary, etc. into the dough rather than mixing it
    > in while kneading. Had I done it that way I know the olives would have
    > gotten mooshed. This way worked swell.
    >



    Thanks.

    gloria p

  19. #19
    ImStillMags Guest

    Default Re: whiz-bang bread recipe

    On Oct 15, 6:22*pm, Melba's Jammin' <barbschal...@earthlink.net>
    wrote:

    >
    > I just posted pics to my website gallery:http://gallery.me.com/barbschaller
    > I rolled the olives, rosemary, etc. into the dough rather than mixing it
    > in while kneading. *Had I done it that way I know the olives would have
    > gotten mooshed. *This way worked swell.


    ========

    It looks yummy. Your clay oven chicken on the plate with mashed
    potatoes and gravy and fresh green beans made me drool on the
    monitor.


    Well, I'm hooked on this bread. I just finished a batch that I made
    into a keilbasa stromboli (it's what I had on hand) and dinner rolls.
    Here's some pictures. Just click on the next arrow to see them all.

    http://picasaweb.google.com/Sitara80...32598499312386

    I'm going to do another batch tomorrow and make cinnamon rolls and
    take them to the shop for the guys.





  20. #20
    Melba's Jammin' Guest

    Default Re: whiz-bang bread recipe

    In article
    <[email protected]>,
    ImStillMags <[email protected]> wrote:

    > I'm going to do another batch tomorrow and make cinnamon rolls and
    > take them to the shop for the guys.


    Your rolls gave me an idea; I think I'll make a couple dozen dinner-type
    or sandwich buns for a church bake sale in a couple weeks.

    --
    Barb, Mother Superior, HOSSSPoJ
    Holy Order of the Sacred Sisters of St. Pectina of Jella
    "Always in a jam, never in a stew; sometimes in a pickle."
    A few pics from the Fair are here:
    http://gallery.me.com/barbschaller#100254

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