tag:blogger.com,1999:blog-3670889218093827671.post614283561209281056..comments2023-04-16T06:50:29.838-04:00Comments on moon lit hill: Grandmother Breadgardenofsimplehttp://www.blogger.com/profile/06102015484332879862noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-3670889218093827671.post-44158098534867736372010-01-18T12:27:02.959-05:002010-01-18T12:27:02.959-05:00Congratulations!!! If you wonder about you kneadin...Congratulations!!! If you wonder about you kneading there are some good how to videos on youtube. Nothing like homemade bread, I have some rising right now!Audrahttps://www.blogger.com/profile/02176860063890184522noreply@blogger.comtag:blogger.com,1999:blog-3670889218093827671.post-44722235998711237252010-01-17T16:46:17.667-05:002010-01-17T16:46:17.667-05:00Thanks for the tips Sparkless! :)Thanks for the tips Sparkless! :)gardenofsimplehttps://www.blogger.com/profile/06102015484332879862noreply@blogger.comtag:blogger.com,1999:blog-3670889218093827671.post-74728884943684957422010-01-17T16:22:37.839-05:002010-01-17T16:22:37.839-05:00Oh and if your kitchen is cold try putting your br...Oh and if your kitchen is cold try putting your bread to rise in your oven. Don't turn it on or anything just put it in there and I found my breads rise much better out of my drafty old kitchen.Sparklesshttps://www.blogger.com/profile/02806553694200529082noreply@blogger.comtag:blogger.com,1999:blog-3670889218093827671.post-84263533075291682742010-01-17T16:21:37.190-05:002010-01-17T16:21:37.190-05:00It's not the kneading so much as the rising ti...It's not the kneading so much as the rising time that makes break light and fluffy. Plus to make good whole wheat bread you have to have a type of flour that has enough gluten in it. You can actually buy small boxes of gluten and add it to your flour if your breads don't turn out properly or try that special bread flour that they sell for bread machines. The secret is the gluten.Sparklesshttps://www.blogger.com/profile/02806553694200529082noreply@blogger.comtag:blogger.com,1999:blog-3670889218093827671.post-75986670192735789242010-01-17T15:13:35.757-05:002010-01-17T15:13:35.757-05:00Normally it takes 3-4 hours sitting out on the sto...Normally it takes 3-4 hours sitting out on the stove to thaw/2nd rise. (Though we had a flat loaf happen to us just yesterday after it had been sitting out all day. It happens. lol).Jodihttps://www.blogger.com/profile/05720095586888793000noreply@blogger.comtag:blogger.com,1999:blog-3670889218093827671.post-65740098350024120172010-01-17T14:28:38.738-05:002010-01-17T14:28:38.738-05:00Oh, my mouth is watering! YUM! I love fresh baked ...Oh, my mouth is watering! YUM! I love fresh baked bread so much!<br /><br />I used to make amazing yeast bread, but for some reason for the last few years, every time I make it, it's a complete fail. My kitchen is really cool too, and I've wondered if it's that. OR if I am killing the yeast in the beginning with water that is too hot (even though I take the temp before adding to the yeast). Maybe I should try this.Valkyriehttps://www.blogger.com/profile/01575883172357805945noreply@blogger.comtag:blogger.com,1999:blog-3670889218093827671.post-65073589964125214242010-01-17T14:05:45.431-05:002010-01-17T14:05:45.431-05:00I don't imagine it would be in the freezer mor...I don't imagine it would be in the freezer more than a week here either - but with my work schedule, I'd be able to freeze a couple on a day off and have them for the week. that's been the attraction with the 5 minute bread - the ease of having it when I need it with minimal effort. Does it take all day to thaw/2nd rise?gardenofsimplehttps://www.blogger.com/profile/06102015484332879862noreply@blogger.comtag:blogger.com,1999:blog-3670889218093827671.post-52492657445243959152010-01-17T13:59:21.931-05:002010-01-17T13:59:21.931-05:00Freezing bread dough has been a major time saver f...Freezing bread dough has been a major time saver for me. After I shape them, I wrap one in 2 layers of plastic wrap. They don't usually stay in the freezer more than a week here, so I don't need to wrap any more heavy duty than that...Jodihttps://www.blogger.com/profile/05720095586888793000noreply@blogger.comtag:blogger.com,1999:blog-3670889218093827671.post-29563991281952036572010-01-17T13:37:04.272-05:002010-01-17T13:37:04.272-05:00Jodi - freezing the dough is a great idea! I shoul...Jodi - freezing the dough is a great idea! I should give that a try too. <br /><br />I have the artisan bread cookbook and that's been my fall back bread for the last year or so, though I use it primarily for pizza dough - I'm going to have to check out your post on bagels! :Dgardenofsimplehttps://www.blogger.com/profile/06102015484332879862noreply@blogger.comtag:blogger.com,1999:blog-3670889218093827671.post-92178765959142676712010-01-17T13:22:52.828-05:002010-01-17T13:22:52.828-05:00Yum. I love homemade bread and won't go any o...Yum. I love homemade bread and won't go any other way now. When I make a batch, I actually freeze one of the dough loafs after the initial rise. Then when I need it, I pull it out and let it thaw/rise in the loaf pan - and I don't end up losing a loaf from us not eating it fast enough.<br /><br />Also - may I suggest Artisan Bread in 5 Minutes a Day. I've made the basic bread from it quite a few times and it's really good. I just started expirimenting with other recipes this past week. It's so good. And it's ridiculously simple! (I just posted about their bagels this morning. lol). :-)<br /><br />Enjoy your bread! Nom.Jodihttps://www.blogger.com/profile/05720095586888793000noreply@blogger.com