bread

[HouseofWool]

I know we have a couple of devoted bread-makers here (I'm looking at you, Scrub-Jay) and I am wondering what your favorite recipes are.

Recently, I have been using one for no-knead bread. I like the simplicity of it, but I really have to plan ahead, because you are supposed to let it sit at room temp for 12-18 hours.

I do have a bread maker, so I can always through a single loaf recipe in there and let it do the work, but I do prefer to bake in a regular loaf pan. I also have a strong preference for using at least some whole grain flours.

[Mrs. MD, Esq.]

http://allrecipes.com/recipe/belles-hamburger-buns/

I love that recipe for hamburger buns or pretzel rolls (to make into pretzel rolls, drop in a mixture of baking soda and boiling water before baking and brush with a little water before sprinkling with kosher salt after baking baking).

It can also be baked into a bread pan. Not sure about adding whole grains to this one though as it's pretty dense.

Also love Parker house rolls for dinner rolls:

http://www.foodnetwork.com/recipes/b...ipe/index.html

For the no-knead bread, I always use regular yeast (not quick rise like some call for) and I love to add things (my DH's favorite is gruyere cheese, mine is white chocolate chips and apricot chunks. Olives are also good)!

[spotty_dog]

I have been making European breads from starters in my bread machine. Mostly I mix the dough in the machine then bake on a pizza stone. My favorite all purpose recipes are a Como (calls for 1/2 c whole wheat flour) and Pain Ancienne (calls for 1/2 c rye flour). I have baked both these in the machine when feeling lazy. I also make a mean French bread round, white and fluffy with a wonderful chewy crackly crust, each loaf enhanced by some old dough from the last loaf. I just threw all my starters out though because I was bored of those...looking forward to responses! What is a good daily sandwich loaf? Haven't found one I love.

[HouseofWool]

D'S would really like something with a softer crust.

[BonBon]

I almost never make bread unless it's a holiday, but I've been considering trying my hand at baking it with einkorn and seeing how we react. (It's a heritage wheat, so to speak, and is considered not as toxic as modern wheat.) Has anyone else tried it?

[spotty_dog]

I have cooked with emmer farro but hadn't heard of einkorn nor considered these relatives for bread...I'm still working on my skills with white bread flour. I don't know your exact gluten tolerance situation, but it does seem einkorn has the proteins to form gluten, just in different proportion from wheat. I guess I would expect it to bake like 100% whole wheat, dense and tough to rise, possibly improved by extra kneading for better gluten development in the presence of bran's inhibiting tendency.

Now I want to throw my local farro in the food processor and try to bake with it...I love knowing I can make staples with local ingredients, and spring wheat just doesn't grow west of the cascades.

[Michele]

I have a recipe that I make as sandwich bread in my machine (machine makes a horizontal loaf). I'll look for it tonight.

[Thirteen]

No bread maker required!
My go-to loaf recipe: http://mobile.seriouseats.com/recipe...ad-recipe.html


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