The stores are always out of bread....just watched a you tube video...making no knead bread,in a Dutch oven. Looks Great ! Going to try it tomorrow. Any bread makers here ? Got easy recipes?

think it was 330 that posted a vid for that bread...…...I am going to do the same on sunday

Nessy there's plenty of gluten free mix at the stores. I used some last week to make pepperoni rolls turned pretty good. I got to make another batch soon, I freeze em and take em fishing.

May wife make bread all the time. But not the one shown on U tube. There are a couple thing she always keeps on hand, flower, yeast, powder milk, rice, salt and pepper and TP, she has always been a TP nut. I guess it paid off this time. LOL

My son has that celiac thing too...it sucks. Might have to look into the gluten free stuff .. How are you feeling on that diet...if you can stick to it.

Piece of cake. I make it all the time.

I'm feeling decent , eat a lot better now. Kinda sucks from eating anything to reading the labels.

i make sourdough bread

Look into a sour dough pot my wife makes all sorts of stuff with it

Go to King Arthur Flours webpage. They have tons of good recipes. Pick one and follow it. Theres really nothing to bread making. Just use good yeast.

This is my favorite. I make there for every holiday. I think the family would revolt if I didn't.

https://www.kingarthurflour.com/recipes/amish-dinner-rolls-recipe

Actually, I make a basic white bread recipe and then make soft pretzels from the dough. Every once in awhile, we have soft pretzel night for the neighbors. I make a mountain of soft pretzels and a bucket of melted cheese. Always a good time and a reason to drink a bunch of beer.

I've done the no knead bread in a dutch oven. It was pretty easy. For something interesting add 4-5 cloves of sliced garlic and a teaspoon+ of dried rosemary.

For the record, I was baking things and posting them on here before it became cool.

The Wife and I ...did a baking class ,up at King Authors in Vermont...good time !

I understand, Jurassic Park. You're a good cook, other people are jealous.

Ha ha ha!!



I tried today but it always comes out looking like a pie!!

Flipper...you got fresh yeast....? Old yeast will make pie

I used to make pumpkin nut bread in a coffee can when I was young and it was real moist and easy to make. Be tough to do with plastic coffee cans now. Nessy, try the bread and post a pic and then I will try it. I think the sour dough bread would be good.

Yup...stay tuned tomorrow

Nessmuck, unless you have yeast in it, it is going to be baking powder and taste like hard tack.

I use rubber gloves that they use for washing dishes, it is cleaner and it allows you to deal with the dough. The reason bread is kneaded, and allowed to rise is to release the gluten, so it will make a nice loaf. It just behaves better.

If you are must making sandwich bread, then it is flour, salt, yeast and water. If you are making something to eat, then lard and sugar benefit the bread greatly. You will get different results with butter and oil, than lard. Bread is softer with oil in it and the dough will run or spill over while raising. Milk makes the dough drier, but the quality of bakery rolls, with more holes in it.

One more thing, line your bread pans or your Dutchman with parchment paper, and it solves all the sticking and headaches of trying to get it out of the pan.

I never share my bread dough recipe, but if you run out of yeast in the great pandemic, this is the recipe I use for sourdough that I call Dudley as it comes from Colonel Townsend Whelen's book about wilderness living.

3 cups sourdough starter
4 cups flour
half cup sugar
1 tablespoon lard
1 tsp salt
1 tsp baking soda

Dudley the old sourdough who gave this recipe said to just knock this together as women fuss with it too much, as this bread raises in the gases from the sourdough and the baking soda reacting. This dough should be "wetter" as wet dough gives you a better rise while baking. It is baked immediately as without yeast it just sits there as the gluten is not activated.
This will get you one moderate loaf.

Oh for starter, I just started out with warm water, flour and sugar. Left the lid off for natural yeast to start it, and mine has been going of 6 years now. I feed it with sugar and whole flour, same ratio of flour to water for a batter.
Dudley said if you add pancakes and other things it would get volcanic, and a few years ago even mine bubbled pretty good, but in just the above rations, sitting on the stove, it has behaved without anything boiling over.

I like this starter as it is natural without having been started with commercial yeast. It has it's own unique mild sour flavor.