Today is chicken day. And most of you regulars know by now, the hubs is no fan of chicken. So I always make something he likes to go with it. Instead of posting the usual chicken pictures I thought I'd post what he considers the best part of the meal. First the pictures.
This is going to be the ingredients(left water out of pic)
(http://i1183.photobucket.com/albums/x465/SiFumar/2013-01-17_17-38-06_248.jpg)
All mixed up
(http://i1183.photobucket.com/albums/x465/SiFumar/2013-01-17_17-49-02_136.jpg)
Cover with plastic wrap and let sit out on counter, about 14hrs here. This is after sitting out overnight
(http://i1183.photobucket.com/albums/x465/SiFumar/2013-01-18_09-23-20_686.jpg)
Dumped out on counter while cast iron pot heating up. Cover with plastic wrap
(http://i1183.photobucket.com/albums/x465/SiFumar/2013-01-18_09-26-50_390.jpg)
After 1/2hr in oven with lid on...going back for 15 more min lid off
(http://i1183.photobucket.com/albums/x465/SiFumar/2013-01-18_10-24-27_138.jpg)
Done
(http://i1183.photobucket.com/albums/x465/SiFumar/2013-01-18_10-42-58_999.jpg)
The tasting
(http://i1183.photobucket.com/albums/x465/SiFumar/2013-01-18_10-59-07_850.jpg)
Sorry forgot the pot...cheap one from Sams club...6.5QT.....DO NOT HAVE TO GREASE! Have also used a 5qt. Have used a plain cast iron pot that was not enameled but well season.
(http://i1183.photobucket.com/albums/x465/SiFumar/2013-01-18_12-54-32_976.jpg)
Ok.. so are you ready for this easy recipe?
Crusty Bread
3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon yeast(Rapid Rise works for me)
1 1/2 cups water
In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great. DO NOT REFRIGERATE! Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Very sticky, flour hands. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.
Added notes:
I was in a hurry so didn't shape...just plopped in. I added 1 diced jalapeno and about a cup of med cheddar shredded. I always shred my own cheese so I don't know how pre shred works. You can really add what you want. One of our favorites is pecans and dried cherries. Do not over do the added cheese...no more than 1 1/4 cup per batch. This recipe can be doubled. I hope I answered everything you might ask.
Wow, nice! Gotta steal this one...
Would it work with whole wheat flour as well?
That bread looks GREAT!!
How big of a pot did you use?
I don't bake. We try not to eat much bread. And then you come up with an irresistible and apparently easy-enough-for-a-turtle-to-make recipe. Right when SWMBO said, "Whatcha lookin' at?" Thanks. I'll be back after I go buy some yeast.
Quote from: squirtthecat on January 18, 2013, 12:39:26 PM
Wow, nice! Gotta steal this one...
Would it work with whole wheat flour as well?
I've tried it with 1c whole wheat, 2c white flour. Results were ok. Whole wheat tends to make it a bit heavy, but not bad tasting. Flour is cheap experiment!
Wow! That bread looks great. I'll take some with a Tom of butta!!
How would describe shaggy? Sorry :P
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Let me interrupt here cause I know it's coming.
Not Scooby's friend ;D.
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Awesome Job Sandy, Thats some Good lookin Bread. Thanks so much for the recipe!!!
Almost bought a pot like that,,,,,,,,almost,,,,,,,was concerned about the thingy on top melting
My dough is 10 hr old and lookin gooood, used smoked cheddar and smoked dried jalapenos ;)
Quote from: OU812 on January 19, 2013, 06:44:34 AM
Almost bought a pot like that,,,,,,,,almost,,,,,,,was concerned about the thingy on top melting
My dough is 10 hr old and lookin gooood, used smoked cheddar and smoked dried jalapenos ;)
You can always buy a stainless steel replacement knob. :) I bought the pot for under $10 after Christmas a few years back, wish I bought a couple.
Looking forward to seeing your results. Sounds delish!
Quote from: SiFumar on January 19, 2013, 08:26:17 AM
Quote from: OU812 on January 19, 2013, 06:44:34 AM
Almost bought a pot like that,,,,,,,,almost,,,,,,,was concerned about the thingy on top melting
My dough is 10 hr old and lookin gooood, used smoked cheddar and smoked dried jalapenos ;)
You can always buy a stainless steel replacement knob. :) I bought the pot for under $10 after Christmas a few years back, wish I bought a couple.
Looking forward to seeing your results. Sounds delish!
Game On!!
Big Red just got fired up,,,cookin this outdoors,,,,,,,,,,,,,,its a nice day ;D
Looking forward to seeing how that turns out!
Thanks Sandy, recipe is coppied. Will be watching for Curt's cook.
WOW!! the bread looks awesome!
Thanks Sandy for posting this.......Headed to the kitchen now!
I'll have to try that,it looks great.I made some Italian bread the other day in a clay baker and surprisingly the recipe(on the King Arthur site)called for letting the loaf rise in the baker and setting it in the cold oven before turning the oven on!It was fantastic bread with a great crust so I guess it works.I'll have to try it w/my cast iron dutch oven some time.
Ta Da!!
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sides/100_4054.jpg)
Thanks
Nice Job Curt, I need to try that this week.
Nice job on the bread! How was the taste?
Quote from: SiFumar on January 20, 2013, 04:42:28 PM
Nice job on the bread! How was the taste?
The taste was great,,,,,,,,,I think the smoked cheddar really set it off
So I mixed up a batch yesterday to bake this morning. Followed Sandy's recipe minus the jalapenos. I don't have a ceramic coated cast Iron pan so I used the large Pampered Chef baker.
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(http://i1089.photobucket.com/albums/i341/bam91966/IMG_1091_zps442068f2.jpg)
Turned out PDG. I can see this getting made often enough to not even need the bookmark.
Looks good!
Sent from my iPhone 5 using Tapatalk
Nice job Bam, now I really gotta try this, wonder how the wife will feel about her LeCruet in my Primo oval ;D
Quote from: Keymaster on January 24, 2013, 05:04:11 PM
Nice job Bam, now I really gotta try this, wonder how the wife will feel about her LeCruet in my Primo oval ;D
They clean up remarkably well! I use our white LC lasagna pan in the MAK... Just make a paste of water & baking soda to knock the smoke and funk off before it hardens. ;)
Good lookin loaf of bread Brian
Thats BAM Bread
:D
Quote from: Ka Honu on January 18, 2013, 01:24:40 PM...easy-enough-for-a-turtle-to-make recipe...
... and it was! Great stuff; Mahalo plenty (even though you've ruined my diet).(http://i618.photobucket.com/albums/tt269/KaHonu/P1070926_zps11e08630.jpg)
(http://i618.photobucket.com/albums/tt269/KaHonu/P1070927_zpsd584bc31.jpg)
Dang, I've got to try this..
Some really nice loaves of bread you guys are putting out there! The hardest thing to do is not fuss with it. That's why it's so easy to make. Glad you guys are enjoying it!
Quote from: SiFumar on January 24, 2013, 10:29:13 PM
Some really nice loaves of bread you guys are putting out there! The hardest thing to do is not fuss with it. That's why it's so easy to make. Glad you guys are enjoying it!
OK,,,,OK,,,,,I get it ;D
Ok, I have got to try this.
Here it is all mixed up, wrapped and spending the night on the counter. After I took the picture I realized I should have added the cheese ( I think). So I added some cheddar and mixed it up. Added a tsp of garlic powder cause I like garlic bread. The picture is before I added the cheese and garlic.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0918_zps310f45c4.jpg)
After I made it I realized the recipe called for all-purpose unbleached flour. Unfortunately I used bleached. So we will see what happens.
Ok, I did it. Best dang loaf of bread I ever did make!! I tried to get fancy and criss-cross the top, DON'T do that, all the Japs and cheese have a place to dispurse.
(http://i1264.photobucket.com/albums/jj487/Tanner1965/008-14.jpg)
(http://i1264.photobucket.com/albums/jj487/Tanner1965/009-18.jpg)
(http://i1264.photobucket.com/albums/jj487/Tanner1965/072.jpg)
(http://i1264.photobucket.com/albums/jj487/Tanner1965/073.jpg)
Thanks Sandy :)
(http://i34.photobucket.com/albums/d148/olepop/0CA13114-1C4A-424F-BEB1-18D110A91DB6-22372-00002776807821C6.jpg)
Gonna try round 2 tonight/tomorrow with fresh rosemary & garlic ILO the jalapeno & cheese. If it comes out half as good as round 1, we'll be happy bread-eaters.
Great Recipe! This comes out making you look like a bread genious and it took nothing ;D You guys were right, even I couldn't screw it up!
Quote from: Ka Honu on January 27, 2013, 03:04:30 PM
Gonna try round 2 tonight/tomorrow with fresh rosemary & garlic ILO the jalapeno & cheese. If it comes out half as good as round 1, we'll be happy bread-eaters.
Careful there buddy or we might have to start calling you "BIG" Ka Honu he he he ;D ;D ::)
Sandy, you have really got this bread thing going, thanks.
Quote from: iceman on January 27, 2013, 04:31:54 PM... start calling you "BIG" Ka Honu
The polite ones already do. My doctor calls me "overfed."
Quote from: Ka Honu on January 27, 2013, 06:06:23 PM
Quote from: iceman on January 27, 2013, 04:31:54 PM... start calling you "BIG" Ka Honu
The polite ones already do. My doctor calls me "overfed."
Me? I am not overweight, looking at the official weight/height charts, I am just short for my weight.
Quote from: Ka Honu on January 27, 2013, 06:06:23 PM
Quote from: iceman on January 27, 2013, 04:31:54 PM... start calling you "BIG" Ka Honu
The polite ones already do. My doctor calls me "overfed."
If I could make food as good as what you pull out of your smoker I'd have a lot more to worry about than the mid drift rum gut I already have. ;D
You guys are killing me. that looks awesome. I printed it out, now just have to get off my fat butt and try it..
Every one has been talking about this bread so I decided to try it mixed and now standing.
(http://i58.photobucket.com/albums/g262/gafala/DSCN0113_zpsd50f2f99.jpg)
We add some cinnamon & raisins we see how this turns out in the morning.
Round two and three.
Jalapeño / cheddar loaf
(http://i34.photobucket.com/albums/d148/olepop/346D20C5-7339-42F2-9CAA-1354D70AAC4D-22949-000028BBB3A309BE.jpg)
Basil / rosemary / cheddar loaf
(http://i34.photobucket.com/albums/d148/olepop/E2A6F8AE-E57B-4D38-8610-E16FEADD0F87-23160-000028E1858C088D.jpg)
Jeez, ice, you opening a bakery or what (he asks as his own garlic rosemary "blob" awaits its turn in the oven)?
I'm glad you guys are having so much fun with this bread! If I knew that, I would have posted it a long time ago! Lol! Y'all look like bread bakers for sure! We finished a loaf of Cheddar/Dill with our Lentil/Ham soup today. You do know you can make it plain too...right? I know...not as much fun! ;D It's nice you're posting your add in's to give others ideas!
I got one sitting over night now and I'm going to try to divide it and make three or four bread bowls for chilli. I'll post picks if the turn out.
Quote from: BAM1 on January 28, 2013, 08:37:30 PM
I got one sitting over night now and I'm going to try to divide it and make three or four bread bowls for chilli. I'll post picks if the turn out.
I placed CorningWare 16 oz. ramekins in the oven to preheat and place the 1/2 cup or so of dough in it. Back in the oven for 25 minutes (without a lid) and I had a large roll that just popped out of the cup, and crusty. But Not as crusty as the loaf. If you had enough ramekins, would make 5 or 6 rolls.
Take pictures of how you did it. Good or bad, we all might try it.
Heres my attempt at this bread. We added cinnamon and raisins. We did change the temp to 400 but left the times alone.
The mix.
(http://i58.photobucket.com/albums/g262/gafala/DSCN0114_zps31b4d71a.jpg)
Into the 5.5 qt pot.
(http://i58.photobucket.com/albums/g262/gafala/DSCN0120_zpsea5a5ca8.jpg)
The finished bread.
(http://i58.photobucket.com/albums/g262/gafala/DSCN0122_zps3ca6e4f1.jpg)
How did it come out at 400? reason I ask is my pot is rated to 400 and at 450 I was waiting for it to melt or something. ;D
So here's my breadbowl experiment. I got 3 pretty good bowls and one mini loaf of bread or 2 good bowls and two bowls. Next time I'll only make three bowls or double the recipe and make 6.
(http://i1089.photobucket.com/albums/i341/bam91966/IMG_1102_zps03f9d45d.jpg)
Quote from: GusRobin on January 29, 2013, 03:27:24 PM
How did it come out at 400? reason I ask is my pot is rated to 400 and at 450 I was waiting for it to melt or something. ;D
It came out fine very good with the cinnaman and raisins I will be making this again.
Your guys bread turned out great,this is a great recipe. Thank you Sandy :)
Loved it. Thank you so much. Not much of a bread maker and had no clue how it could be so easy.
Jalapeno and cheese with some spicy cajun seasoning...
(http://i1080.photobucket.com/albums/j333/cajundroid/IMG_20130209_122655_zpse215b2dd.jpg)
(http://i1080.photobucket.com/albums/j333/cajundroid/IMG_20130209_123151_zpsa7be41ec.jpg)
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I can't wait till a little warmer weather to get going again. I will be trying this bread
Mixed up a batch yesterday
(https://lh3.googleusercontent.com/-Roc3LaKKByY/UR0DwX-8zUI/AAAAAAAAFMg/Lt67fg4WTKQ/s1024/DSC_0140.JPG)
Added a cup of this
(https://lh4.googleusercontent.com/-RUwedvNCZGc/UR0GDVG5ROI/AAAAAAAAFNQ/T7RTgazYeq0/s640/DSC_0147.JPG)
Put in the oven over night with the light on, don't know why but mom always did that :)
And out it came this morning.
(https://lh4.googleusercontent.com/-vsumtBb6EKs/UR0DtRAhLYI/AAAAAAAAFMU/huZ584KEBgU/s1024/DSC_0141.JPG)
Formed it into the crusty bread ball
(https://lh6.googleusercontent.com/-DW-fR9sem_I/UR0DtJcocYI/AAAAAAAAFMQ/kta5UoHih7g/s1024/DSC_0142.JPG)
Out of the oven and cooling off
(https://lh6.googleusercontent.com/-gPBpN94e3nA/UR0EW2pJiSI/AAAAAAAAFM8/0x_9LBPQgcI/s1024/DSC_0144.JPG)
Sliced open for testing. Yes this is good stuff. Thank You for posting this SiFumar. I have tried making bread before but this is very easy to do.
(https://lh5.googleusercontent.com/-LhkQoJOY3nE/UR0ET60cVfI/AAAAAAAAFM0/fZYFgr3cvuQ/s1024/DSC_0145.JPG)
You guys are doing great with the bread!
I have one rising but me and photobucket are mad at each other.
If I can't post pics then I won't say how good it was.
Mine has been rising for 14 hours right now ... It's going into the oven soooooon!! :)
Making one with cinnamon tonight. Rising now, pics later
Here's my first of many so I used the basic recipe :D Turned out fabulous!!!! SWMBO and I ate half the loaf before it cooled off ;)
(http://i854.photobucket.com/albums/ab105/papa_peter/Recipes/CrustyBread02162013/Bread10_zps77663784.jpg)
Couple of questions:
- Has anyone tried Wheat Flour?
- I love Ciabatta bread!! Read a King Arthur Light Ciabatta recipe . This Crusty Bread tasted a lot like a Ciabatta. Is it?
- If I were to leave the lid on for the whole 45 minutes would the crust be a little softer?
- Has anyone tried this recipe on a gas stove top or Camp Chef burner?
Thanks for the recipe SiFumar ... Next one will have Roasted Garlic!
If you want a softer crust I found leaving it in a large baggie over night made the crust softer. Must be the moisture inside the bag.
Pete;
I have cooked this on the grill with grill lid on many times,,,,,,works great
Quote from: OU812 on February 16, 2013, 04:02:26 PM
I have cooked this on the grill with grill lid on many times,,,,,,works great
Thanks for the info. When you say grill I presume that you're referring to a propane BBQ grill with the lid closed. The grill becomes the oven. I could probably do the same thing with my MAK pellet grill at 450º.
I'm thinking more along the lines of when we're camping with the RV. I guess I could always use the oven in the RV but I have a 2 burner Camp Chef stove and I was wondering if this bread can be baked stove top. Maybe I'll just do some experimenting ... after all, it's only flour, salt, yeast, and water :D
By grill,,,,,,,,,,Im talkin this thingy ;D
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sides/100_2924.jpg)
Sorry no pics, but I made some of this bread and added a teaspoon and 1/2 of ground cinnamon --fantastic.
Photobucket and I made peace and it let me into it's inter secrets
on how to post pictures. (I hate the beta program)
So here's my go at the crusty bread.
Added 1 cup xtra sharp cheddar and 1 cup semi-diced
Mezzettas' Hot & Sweet Jalapenos.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread2/Beer%20Bread/561689f2-b526-4488-8ad6-af60debcbf03.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread2/Beer%20Bread/5c5c8788-9ef9-4fc0-9b40-6e34dd60cdfa.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread2/Beer%20Bread/92dccc7f-0be1-4432-a87e-acc02bc8210b.jpg)
Looks great Sonny! How were the Hot and Sweet Jalapenos? I've only used fresh.
Sandy it was good, actually better the next day like devo said when
the crust isn't quit so hard.
I also made this again with my 8" bread pan using a double layer of aluminum
foil as my lid. It worked pretty good but might need to do it again and adjust
time or temp to compensate for thinness of the pan.
Cold day out so made up another loaf of goodness. Sun dried tomato, basil, Parmesan.
Hard not to slice off a bit and chow down right out of the oven. House sure smells good when you come in too! ;D
(http://i34.photobucket.com/albums/d148/olepop/932EBE8D-DFD7-4DD3-876B-73A286FD2D63-1027-0000060A94358C7E_zps5227ffbe.jpg)
(http://i34.photobucket.com/albums/d148/olepop/2808B27D-5ACF-4B8B-BB09-9AB969DE0F99-1027-0000060AB6110C23_zps9a2aaa89.jpg)
Nice looking loaf! You sure are having fun with it!
I got me some porcelain cast iron pots today gonna half to try this. What's the best kind of yeast to use?
Sandy has in her recipe rapid rise.
"1/2 teaspoon yeast(Rapid Rise works for me)"
That is what I used.
Yeppers, like the monkey said. Rapid rise works best.
Thanks Guys
Thanks guys for answering! I have also use SAF active yeast when out of rapid rise.
Quote from: SiFumar on March 14, 2013, 07:59:18 PM
Thanks guys for answering! I have also use SAF active yeast when out of rapid rise.
SAF Red Instant yeast works for me ;D
Sandy,
I just found this post, I've been making this bread since I saw someone post on how they made a loaf of it recently but didn't know it came from you until today. So thank you for posting this originally we love it and now skip the bread aisle as well as the bacon aisle in the store.
Robert ;D
Glad you like it. I just recently have been experimenting using this recipe from King Arthur site....using the pot method tho...http://www.kingarthurflour.com/shop/PrintRecipe?RID=1330&radio=1. Take a look at it. Nice to have dough on the ready in the fridge.
Sandy
Quote from: SiFumar on September 21, 2013, 04:50:07 PM
Glad you like it. I just recently have been experimenting using this recipe from King Arthur site....using the pot method tho...http://www.kingarthurflour.com/shop/PrintRecipe?RID=1330&radio=1. Take a look at it. Nice to have dough on the ready in the fridge.
Sandy
Thanks Sandy, I saved it to my favorites. I've been playing with the beer bread recipe lately and it's been easy and fun because you can mix it up and go straight to the oven.
Saved as well, i like the idea of letting it sit for a sourdough flavor. I tried yours the other day and loved it, just did plain for my first attempt and can't wait to play with more ingredients. One huge mistake that I made, didn't wait to completely cool down before I threw it in a ziploc, does not stay crusty at all when the moisture builds up. Lesson learned though, plan on playing this week, kids want me to attempt s'mores bread, chocolate chips, mini mellows and thinking some cinnamon in the dough will do the trick
Quote from: Snoopy on September 23, 2013, 01:37:37 AM
Saved as well, i like the idea of letting it sit for a sourdough flavor. I tried yours the other day and loved it, just did plain for my first attempt and can't wait to play with more ingredients. One huge mistake that I made, didn't wait to completely cool down before I threw it in a ziploc, does not stay crusty at all when the moisture builds up. Lesson learned though, plan on playing this week, kids want me to attempt s'mores bread, chocolate chips, mini mellows and thinking some cinnamon in the dough will do the trick
I used a tablespoon of cinnamon and a cup of raisins for a raisin bread version and the cinnamon was perfect. I like the idea of your s'mores bread, keep us posted on how it turns out and pictures. If it works I may have to steal it for a Thanksgiving camping trip.
Quote from: Snoopy on September 23, 2013, 01:37:37 AM
Saved as well, i like the idea of letting it sit for a sourdough flavor. I tried yours the other day and loved it, just did plain for my first attempt and can't wait to play with more ingredients. One huge mistake that I made, didn't wait to completely cool down before I threw it in a ziploc, does not stay crusty at all when the moisture builds up. Lesson learned though, plan on playing this week, kids want me to attempt s'mores bread, chocolate chips, mini mellows and thinking some cinnamon in the dough will do the trick
If we have any bread left I just put the cut side down and cover with a clean dish cloth. Even a cooled breads crust will soften in plastic bag. You can also add a Tbs of cocoa powder to flour to get some chocolate flavor to bread.
I don't know if it has already been posted, but adding herbs to bread is fun. We have an overabundance of thyme in the back yard, so my wife dried some and threw it in with the dough before baking - made for really fragrant bread as well as lots of flavor. Works great in pizza dough as well.
We even tried adding a generous handful of cheddar smoked in the Bradley - turned out good too.
Started a thread in new recipes with the 4 I'm doing tomorrow
Sent from my iPhone using Tapatalk - now Free (http://tapatalk.com/m?id=1)
I watched a youtube video on this the other day and the guy was cutting his uncovered baking time down to 8 minutes to have a crusty but not to hard loaf, so I had to give it a try and it works great. I now pull mine at 8-10 minutes uncovered depending on the color and how hard I want the loaf to be. So far no under cooked loaves on the inside.
I am having people over for dinner tomorrow night..question is can I double everything in the recipe, including yeast, and make one large loaf? I only have one Dutch oven...also I am not an experienced baker....thanks
You can double the recipe, not sure how that affects the cook time though, if you have access to 2 dutch ovens you could divide the dough in half and make two loaves at the same time with you're doubled batch. You might send a PM to SiFumar as she is the original poster and an expert on this bread recipe. I was not a baker at all when I first tried making this bread and it turned out great. Here is a youtube video someone posted before that's pretty close to the recipe so it will give you an idea of what the process looks like, however I still follow the recipe on here instead of the video. http://www.youtube.com/watch?v=5QpQ9Kd3t5I
Hey all, I tried this recipe over the holidays, and while my loaf turned out okay, it was not quite what I was expecting... My dough did not rise very much, so my loaf ended up being a little small and dense ( but still tasty, lol ;D)
I used a fresh pack Fleishman's instant yeast, which as far as I can tell should be the equivalent of the SAF rapid rise, which I could not find at my grocery store. ( I am in Canada, so have to sub brands etc. from time to time...)
One thing I did notice is that my dough was nowhere near as moist looking as what Si Fumar and other posted in their pics... I copied and pasted the recipe, so I am sure I did not make a error in transcription, and I am pretty sure I measured all ingredients properly, but my dough was very dry. The recipe says to pour out the dough on to a floured surface, but my dough was not "pourable"; it was a fairly dry ball, and was not overly sticky to the touch either...
Also, I used raisins and cinnamon as my add-ins, and I added the raisins before the water and realized after that it might have mixed better if I had put the raisins in last- the flour kind of got stuck in the wrinkles of the raisins, lol
Can anyone advise as to where I messed up? Should I have just added a little more water? ( Also, I added warm water as per instructions on yeast pkg, not sure how this would affect things; I used my maverick ET732 to make sure the water was not too hot, around 115-120 deg if I remember...)
Thanks in advance, hoping for a quick reply or two, as I would like to try this again tonight for tomorrow morning breakfast!
p.s. I realize there may be better resources for bread making on the internet, but you guys are great, and I know many of the people who have tried this with success and posted here are inexperienced bakers like myself. This is the only forum I ever really post on, it's really a helpful community!
I use the rapid rise yeast so I can't tell you if that is the problem or not, I have recently had some problems with my dough not rising enough when the room it's in has been colder than 65 F, on Christmas eve I had to put my dough inside the oven overnight when it was just slightly warm after cooking some other stuff because it hadn't risen or gotten moist and bubbly looking after 10 hours or so.
From what you describe it sounds like you didn't get a proper rise out of your dough, I have also found that I get a better loaf if I knead my dough and cover before I start to warm the oven up to heat the pan up, this seems to give it a better second rise before baking, I also knead and cover my dough on a cutting board on top of the oven so the extra heat may help with the second rise also.
I have added the raisins to the dry and to the wet and I find it goes better when I add to the dry and mix it around a bit before I add the water. I have taken to adding the cinnamon at the kneading stage, I pour the dough out and do my first little fold overs then I sprinkle a heavy dose of cinnamon then fold a couple more times and it has worked out good.
Hope this helps and keep at till you get it the way you want it, it is so good when you do.
Hey Saber, just wanted to give a belated thanks, I finally got around to trying again last weekend and had much better results.
Got a new/different pack of yeast just in case, and I put the dough in the oven with the light on to make sure it stayed a little warmer while rising... I also ended up adding a tiny bit more water as well, I as it seemed really dry when I was mixing it all together.
I am not really sure if the extra liquid was needed or not, as the dough was possibly not as firm as it should have been after it rose... :-\
Not sure which change made the biggest difference, but the dough definitely rose nicely, and the bread turned out great. I made it to go with some chili for dinner, so I added a good cup of pre-shred tex-mex and some diced fresh jalapenos and it was delicious.
Just wondering, how long do you knead the dough before you cover and pre-heat the oven and what do you mean by better loaf? More consistent/smaller air pockets, better flavour or ? ???
I'd never made bread prior to trying this recipe, so I don't have a lot of knowledge/experience to go on at this point, though I did watch the video link that was posted earlier, lol.
Next time I make it I will use the same yeast as this time, and put it in the oven with the light on again to reduce the variables, and hopefully I will start to get a better feel for what I am doing.
p.s. Thanks to SiFumar for posting the recipe, and also to the others who contributed pics and tips, it definitely made me feel like giving it a go myself. As always, this is a great forum! :)
Glad it worked out for you, my kneading now consists of flipping the dough with a scraper like he used in the video about 3-4 times and ending up with it shaped like a log so it fits in my long cloche. By better loaf I'm talking about getting a taller more even loaf after it finishes, I used to end up with a thin end and a little bit thicker end and now I get a taller loaf that is a more consistent height. Hope that helps, keep us posted on your results, pictures help and let me know if you have any more questions.
I stumbled on this thread when it rose to the top earlier this month and knew I just had to try this bread. We stuck with the jalapenos and smoked cheddar recipe. Really good stuff, will make this again and again, the possibilities are endless, especially during the summer garden season. Haven't had the pleasure of corresponding with the original poster yet, but thanks so much for sharing.
(http://i293.photobucket.com/albums/mm78/ottawanitro/db16e566-7095-4a01-9cea-90094eb42054_zps18250fc8.jpg)
great looking loaf :)
Well kids, I decided it was time for me to get back into bread baking and thought this would be a good one to get my feet back under me. Today I am baking a loaf of tomato basil parmesan bread for Jan and a loaf of smoked cheddar and bacon bread for me.
Quote from: KyNola on February 14, 2014, 06:38:03 AM
Well kids, I decided it was time for me to get back into bread baking and thought this would be a good one to get my feet back under me. Today I am baking a loaf of tomato basil parmesan bread for Jan and a loaf of smoked cheddar and bacon bread for me.
I bet they are going to be great, especially with all your home grown ingredient's.
Here's a loaf of crusty bread with pecan smoked Havarti/dill cheese I made today.
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20140219-01036_zpsec70acfb.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20140219-01036_zpsec70acfb.jpg.html)
Nice. Is that a double-recipe loaf or just shaped longer?
Quote from: WoodlawnSmoker on February 20, 2014, 03:09:28 AM
Nice. Is that a double-recipe loaf or just shaped longer?
It's a regular batch, I have a long stoneware cloche to get the longer loaf. I like to slice it up for sandwiches and this is easier than the round loaves to slice up evenly.
Can someone pin this thread. Clearly a great recipe. Maybe move to the recipe section as well?
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its on the recipe site, susanminor.org
Quote from: Snoopy on February 20, 2014, 06:56:05 PM
its on the recipe site, susanminor.org
Just out of curiosity. .. why are the two sites separate?
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Quote from: Smokesmore on February 20, 2014, 07:03:48 PM
Quote from: Snoopy on February 20, 2014, 06:56:05 PM
its on the recipe site, susanminor.org
Just out of curiosity. .. why are the two sites separate?
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Ray started the recipe site out of his own pocket so we could keep track of everyone's recipes. Nothing to do with the Bradley forum. Super nice of him to do so for all of us.
Hey folks, hope everyone is well. I haven't had internet for a couple of months so I've missed seeing all the tasty creations, need to catch up.
Just to show I haven't been slacking, here's a pic of a loaf of rosemary/cheddar I made today. I figured I'd give this post a bump for any new folks that have come along as I know it got my juices going when I first saw it. So good and so easy to make.
(http://i293.photobucket.com/albums/mm78/ottawanitro/IMG_2043_zpsuctb4rw2.jpg)
that's a good looking loaf. just finished off the last two I made, smoked old chedder and smoked maple bacon mix. this is a great bread recipe.