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making bread?
My husband was a wonderful cook. Before he died, he bought me a bread machine. I use a recipie that comes out great every time, viz:
packet of yeast set in 1 cup warm water for an hour
3 cups bread flour
1/2 cup whole wheat flour
1/2 cup oatmeal
1/4 teaspoon salt
1 tablespoon olive oil
4 tablespoons honey
another 1/3 cup warm water
It might be fun to learn to make this bread without the machine, but I have never done this before. Any tips? How do I keep the dough warm while it rises, and at what temperature? How many times do I need to kneed during the rising? What temperature should I bake at, and for how long?
Thank you,
signed Usless-in-the-kitchen
3 Answers
- 1 decade agoFavorite Answer
Dear "Usless in the kitchen":
I know you mean "useless in the kitchen" but please accept my sympathy on your loss and I am sure you do feel the lack of "us" in the kitchen.
Since you are on your own with the bread, I will offer a few tips from years ago when I used to bake bread.
On cold winter mornings in Pennsylvania or upstate NY, I used to boil water and put a pan of that into the bottom of my oven, then put the bowl with the bread dough covered with a clean dishtowel on an upper rack and close the door to the oven.
Nice warm spot for the bread to rise!
When the dough has doubled in volume, punch it down and knead, then shape into a loaf and let it rise again (covered) to the proper height in the baking pan. I usually grease the loaf pan first.
When baking, it is better to use a high heat and bake for a shorter period of time. A common mistake is to bake bread at a low temperature for a long period of time--then the bread will be dry.
Also when you are kneading and shaping, you can keep dough from sticking to your hands with the addition of a little bit of oil or shortening on the surface of hands and dough.
That keeps the dough more moist than if adding a lot of additional flour when kneading.
Experiment with the oven temperature.
Perhaps between 375 - 400 degrees F. (for a metal baking pan)
Glass pans require a temperature that is 25 degrees lower than if using a metal pan.
Test for doneness: notice if the loaf has shrunk from the sides of the pan. Or test by tapping the bottom of the pan to release the loaf and then tapping the bottom of the loaf; if a hollow sound emerges, the bread is done.
Otherwise, return the loaf to the pan and bake a few minutes longer.
Tip from cookbook:
*Baking time at high altitudes usually remains the same, but oven temperatures should be increased slightly, from 10 to 15 degrees. ("Joy of Cooking" cookbook)
Source(s): bread baking experience - porkchopLv 51 decade ago
I rise my yeast dough in the oven with the oven light on. It keeps it warm but not too warm. Once you've mixed all the ingredients well and kneaded it into a dough then: I would let it rise until double in size the first time in a greased bowl, punch it down and knead it for just a couple of minutes, shape it into a loaf and let it rise double again. Bake it at 350 until a wooden skewer comes out clean - 40 minutes maybe (depends upon the size of the loaf). Sounds like yummy bread.
