Cake and Bread

Bread makers are extremely popular. The average person can make delicious, homemade bread quite easily with a bread maker. Even with the ease of a bread machine, you must still use caution when adding the ingredients, even if you use a mix. You can make a variety of shapes and sizes of loaf with a bread machine. Many people use a bread machine to simply mix the ingredients then bake the loaf in a traditional oven. Sizes range from one pound to two pounds or more, and you will most likely choose between a square or round loaf pan.

Some bread makers will have a preheat cycle to heat the ingredients before baking. If you want your bread to rise properly, choose a bread maker that does not heat before time to bake the bread. Bread makers will generally have separate settings for different types of bread. There may be settings for wheat or French bread, and you will be able to choose the doneness of the bread such as a light, medium, or dark setting. There will also normally be a regular or rapid bake cycle. It is desirable to have a window in the top or side of the bread machine to allow you to see the progress of your bread while it is baking.

There are a variety of options from which to choose in bread makers, so you may first want to consider how much space you have to store your new machine. Bread makers come in a variety of sizes, so choose one that you can store easily. You should choose the capacity of the bread maker based upon how big your family is and how much bread they eat. You can choose a bread maker with a delay timer which will allow you to place the mix in the bread maker before you leave home each day and the bread will be ready when you return. If you want your bread maker to prepare the dough but not cook it, you will need to find a bread maker with this feature. Choose a bread maker that will alert you when it is time to add additional ingredients such as fruit or nuts. You will also want a “keep warm” feature in case you are gone when the bread is finished. Look for crust control features and special setting for fruits, nuts, cheese, and vegetables.

Study the warranty very carefully to make sure you will be able to get service and replacement parts if necessary. Keep in mind that if your family consumes a small amount of bread now, once you purchase your new bread maker that consumption is likely to increase dramatically. Choose a slightly larger size that you anticipate needing. Remember that the keep warm feature is great, but if you leave the loaf in the bread maker for an extended period of time it may become soggy and flat. A bread maker is a wonderful addition to your home. Nothing compares to the smell of freshly baked bread from your very own kitchen.

Amish Bread Starter, creating a “Sour-dough” like bread.  This starter makes a cinnamon bread, with optional raisins and nuts.

Amish Recipes
2/3 c. sugar
2/3 c. milk
2/3 c. flour
2/3 c. oil
3 eggs
1/2 tsp. salt
1/2 tsp. vanilla
1 to 1 1/2 tsp. cinnamon
1 c. sugar
2 c. flour
1 1/4

tsp. baking powder
1 tsp. baking soda

Combine ingredients in large airtight container with lid. Store at room temperature, do not refrigerate. Stir every day
for 17 days. The recipe makes more than the 1 cup needed. But allows for evaporation.

Now the starter is ready. The following instructions are for either the starter you created above, or received from a loving friend.

For the next 10 days handle starter according to the following instructions.

Day 1, receive the starter
Day 2, 3 & 4 – stir
Day 5, Add 1 cup each flour, sugar and milk.
Day 6 & 7, stir
Day 8 & 9, stir
Day 10, Add 1 cup flour, sugar and milk.
Divide into 3 containers of 1 cup each for friends.

After removing the 3 cups of batter, mix in the following ingredients: Using a fork, beat by hand until well blended.
Add 1 cup raisins and 1 cup nuts (optional).

Grease pans with butter, sprinkle with sugar instead of flour. Bake at 325 for 1 hour. Cool 10 minutes, remove from pans.

–

Family and health
renting apartment
let`s travel
coffee-thing
women and health
car and autos
travel blog

Freezing is an vital fragment of kitchen tasks. at this time are tips about freezing of bread. These tips wish bake you awake pardon? to cling on to in brainpower stocking the bread in your freezer.

Baking Bread and Your Freezer

Sometimes, we bake bread honest to store. It’s breathtaking to include household bread on hand over for folks periods whilst we’re completely too unavailable to bake. And it’s each time a able impression to cover bread on employee for an emergency.

Selecting High-Quality Breads

If purchasing bread or bread cash for freezing, be convinced to test the “sell by” date on the packaging to do all right its fresh. Frozen products, counting dough, be supposed to be frozen pitch unbroken in air-tight packaging with the intention of contains no rips or tears. consent to inventive baked breads to heat from tip to toe previous to freezing.

Freezing resources

Use freezer-grade synthetic bags, wraps, freezer dissertation or heavy-duty aluminum halt in its tracks for packaging bread and bread bread for freezing.

helpful Thing: How to Freeze Bread

You must freeze the freshest bread you have. If you’ve clearly baked your own bread or purchased it warm, turn out constant you let it to cool beforehand freezing to evade moist bread or mold. Wrap your baguette or hang about by means of two straighten synthetic bags.

Household Tips

cling on to Cookies damp
foil cookies commencing drying up by insertion a part of bread in the consistent luggage compartment container as the cookies.

not at all Go exclusive of Bread
Freezing bread keeps it original for up to 3 months. then stage you’re at the grocery stockroom buy a few mega loaves to persevere with in the freezer.

inventive Herbs All day lengthy
Freeze all of your trimming herbs to encompass original pizzazz all day long. Wash, dry and put in storeroom bags or containers.

discount Bread Ends

As a bread baker you wish momentarily ascertain so as to in attendance is frequently free slices of bread, bread crusts, or bread ends. as an alternative of feeding these bits to the birds, freeze them for afterward use.

Today’s vegetarian kid dine took almost five log to herd up, by means of bits and pieces and frozen cutout sandwiches (today’s promptness bento tip). The sandwiches are blueberry jam (sugar-free) and peanut butter, immediate homemade jello cups, purple potato salad plus mojito, grape tomatoes, blueberries, and to play with sauteed timer peppers and onions in the company of mustard sauce.

Bread control Tips

Storage: To salt away unmarked bread, ditch it at opportunity hotness in a broadsheet bag, or if cut, time off the cut margin tabled on a bread slat or shelf. The shell command dwell certain and the interior soft.

since schooner bake ware retains warm up enhance than metal bake ware, shrink the warmth of your stove by 25 degrees at what time with schooner pans.

Freezing: Our bread plus freezes highly wrapped in plastic, it follows that in foil. unfreeze it at span hotness secret the plastic, therefore refresh it as described on top of in advance eating.

7 to 8 cups all-purpose flour
2 packages active dry yeast
1 tablespoon sugar
1 tablespoon salt
6 eggs (at room temperature)
1 cup plain yogurt
2 cups shredded mozzarella cheese (8 ounces)
1/2 cup hot water (120 to 130 F)

1. Combine 2 cups flour, yeast, sugar, and salt in a mixing bowl.
2. Stir egg, yogurt, 1 1/2 cups cheese, and water into flour mixture, beat until smooth, about 8 minutes on high speed of electric mixer.
3. Stir in enough more flour to make soft dough
4. Turn dough onto a floured surface; knead until smooth and elastic (5 to 8 minutes)
5. Place in oiled bowl; turn to oil top of dough. Cover; let rise in a warm place until double in bulk ( about 1 hour)
6. Punch down dough; Divide in half; shape into loaves, and place in 2 greased 9×5x3-inch loaf pans.Cover; let rise until double, about 30 minutes. Top loaves with remaining cheese.
7. Bake at 375 F 30 minutes, or until done

7 to 7 1/2 cups sifted enriched all-purpose flour
1 teaspoon sugar
1 tablespoon salt
2 packages active dry yeast
1 cup plain yogurt
1/2 cup water
2 tablespoons margarine
6 eggs (at room temperature)
1/2 pound muenster cheese, 2 shredded (about 2 cups)
2 cups jullienne cooked ham (optional)
1 egg, slightly beaten
1 tablespoon milk

1. Mix 1 1/2 cups flour, sugar, salt, and undissolved yeast thoroughly in a larger mixer bowl.
2. Combine yogurt, water and margarine in a saucepan. Set over low heat until very warm (120 – 130 F); Margarine does not need to melt. Add liquid mixture gradually to dry ingredients while beating at low speed of electric mixer. Beat at medium speed 2 minutes, scraping bowl occasionally. Add 6 eggs, 1 cup flour, and 1 1/2 cups shredded cheese. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough of the remaining flour to make a stiff dough.
3. Turn dough onto a lightly floured surface. Knead at 8 to 10 minutes, ot until dough is smooth, elastic, and shows small blisters under surface when drawn tight.
4. Form dough into a ball and place in greased deep bowl, turn to bring greased surface to top, Cover; let rise in a warm place until double in bulk (about 1 hour)
5. Punch down dough; turn onto lightly floured surface. Divide in half. If using ham, knead 1 cup ham strips into each half. Shape each half into a ball and place on a greased cookie sheet. Cover; let rise again until double in bulk (about 1 hour)
6. Combine egg and milk; brush over loaves. Sprinkle with remaining 1/2 cup cheese.
7. Bake at 350 F about 30 minutes. Remove from cookie sheet and place on wire racks to cool

3 cups whole wheat flour
4 cups unbleached or all-purpose flour
2 packages active dry yeast
2 tablespoons salt
2 cups milk
1/2 cup water
1/4 cup vegetable oil
2 tablespoons honey
2 tablespoons molasses
1 cup grated carrot

1. Mix flours
2. Combine 2 cups flour mixture, yeast and salt in a large mixing bowl.
3. Heat milk, water, honey, oil and molasses in a saucepan until very warm (120 to 130 F)
4. Add liquid gradually to flour mixture, beating 3 minutes on high speed of electric mixer
5. Stir in carrot and enough more flour to make a soft dough
6. Turn dough onto a floured surface; allow to rest 10 minutes for easier handling. Knead until smooth and elastic (5 to 8 minutes)
7. Place dough in oiled bowl; turn to oil top of dough. Cover; let rise in a warm place until double in bulk (about 1 hour)
8. Punch dough down,; divide in half; Either shape into 2 round loaves and place on a greased baking sheet, or shape into 2 loaves and place in 2 greased 9×5x3-inch loaf pans. Cover; let rise until double in bulk (about 1/2 hour)
9. Bake at 375 F 40 to 45 minutes, or until done

2 packages active dry yeast
1 cup lukewarm water
1 cup milk, scalded
3 tablespoons sugar
1 tablespoon salt
4 tablespoons butter, cut in pieces
1 egg
5 1/2 to 6 cups flour
Cornmeal
2 tablespoons half-and-half
3 tablespoons sesame bread

1. Add yeast to lukewarm water and stir until dissolved
2. In a 1-quart measuring cup, combine scalded milk, sugar, salt, and better until dissolved. Cool to lukewarm.
3. Using steel blade of food processor, lightly beat egg. Add egg and yeast mixture to cooled milk mixture
4. Aside, measure half of flour (3 cups flour). Using steel blade, put 2 cups of flour into the bowl and add half of liquid ingredients. Process a few seconds until thoroughly blended. Add remaining cup of flour, 1/4 cup at a time, until dough forms into a slightly sticky, smooth ball around edge of bowl, usually after 2 1/2 to 2 3/4 cups flour. Let ball of dough spin around bowl for 20 to 3o seconds to knead the dough. Turn ball of dough onto floured board, knead for a minute by hand, and form into a neat ball.
5. Transfer dough to a greased bowl and rotate to coat all sides. Cover with a towel and place in a warm, draft-free place to rise for 1 1/2 to 2 hours, or until double in bulk.
6. Repeat procedure, using remaining flour and liquid ingredients. Combine two balls of dough only if making one large loaf.
7. When double in bulk, punch down and turn dough onto lightly floured board; form into ball again. Place each ball of dough into a well-greased 9-inch round cake pan,lightly sprinkled with cornmeal.
8. Brush each loaf with half-and-half and sprinkle with sesame seed. Cover and put into a warm, draft-free to rise for 1 1/2 to 2 hours.
9. Bake at 350 F for 40 minutes, or until loaves are crusty.

1 Loaf

1 package active dry yeast
1/4 cup warm water
1 cup cornmeal
2 teaspoons salt
1/2 teaspoon baking soda
1/3 cup dark molasses
3/4 boiling water
1 egg
2 1/4 cup all-purpose flour
Melted butter

1. Dissolve yeast in warm water
2. Combine cornmeal, salt, baking soda, molasses and shortening in a large mixer bowl. Stir in boiling water, cool to lukewarm
3. Add softened yeast, egg and 1 cup flour to cornmeal mixture, beat 2 minutes on medium speed of electric mixer or 300 vigorous strokes with a wooden spoon. Stir in remaining flour
4. Spread batter in a well-greased 2 quart casserole. Cover, let rise in a warm place until nearly double in bulk (1 to 1 1/2 hours)
5. Bake at 350 F about 40 minutes. Remove from casserole immediately. Brush top lightly with melted butter;cool

4 mushrooms or 2 round loaves:

1/4 cup margarine
1/2 pound mushrooms, finely chopped
1 cup finely chopped onion
2 cups milk
3 tablespoons molasses
4 teaspoons salt
1/4 teaspoon pepper
1/2 cup warm water (105 F to 115 f)
2 Packages active dry yeast
1 egg
1 cup wheat germ
8 to 9 cups all-purpose flour

1. Melt 2 tablespoons margarine in large skillet over medium heat. Add mushroom and onion; saute until onion is tender and liquid has evaporated. Cool
2. Heat milk; stir in molasses, salt, and pepper. Cool to lukewarm.
3. Measure warm water into a large warm bowl. Sprinkle in yeast; stir until dissolved. Add lukewarm milk mixture, egg, wheat germ, and 2 cups flour; beat until smooth. Stir in enough additional flour to make a stiff dough.
4. Turn dough onto a lightly floured surface; knead until smooth and elastic (8 to 10 minutes). Place in a greased bowl; turn to greased top. Cover; let rise in a warm place until double in bulk (about 1 hour)
5. Meanwhile, use four 30-ounch fruit  cans to prepare  Mushroom Pans (see below)
6. Punch dough down; turn onto lightly floured surface.

To make Mushrooms: Divide dough onto 4 equal pieces. Shape each piece into a smooth round ball. Place in prepared Mushrooms Pans. Let rise in a warm place until double in bulk (about 1 hour). With fingertips, gently press lower edge of mushroom cap down to meet foil-covered collar. Reshape cap if necessary. If desired, brush mushrooms with a mixture of  1 egg beaten with 1 tablespoon water. Bake on lowest rack position at 400 F about 40 minutes or until done. Carefully remove from pans and cool on wire racks.

To make loaves: Divide dough in half. Roll each half to a 14×9-inch rectangle. Shape into loaves. Place in 2 greased 9×5x3-inch loaf pans. Cover; let rise in warm place until double in bulk (about 1 hour). Bake at 400 F about 45 minutes, or until done. Carefully remove from pans and cool on wire racks.

Mushroom Pans: Cut 4 heavy cardboard squares 2 inches wider than can opening. Trace can opening in center of squares and cut out. Cover rings with foil. Place rings over cans so they fit tightly around opening. Grease cans and foils collars well.