make chewy crusty artisan BREAD with 5 minutes of your time! seriously! and cheap! | |
Anonymous Coward User ID: 22338873 United States 08/27/2012 10:10 PM Report Abusive Post Report Copyright Violation | |
aNONaMITTy User ID: 9834739 United States 08/27/2012 10:13 PM Report Abusive Post Report Copyright Violation | OP you forgot to add these WARNINGS LOL Quoting: Anonymous Coward 22615909 It is so good you will eat too much and get fat. You will not be able to go back to store bread. You will buy much more real butter. Your neighbors will smell it cooking and stop by more often. Your family members will start to expect some to take home. You will start to neglect other food groups. You will pass up happy hr. for a piece of toast. All true. There is nothing better than homemade bread. "We are the music makers. And we are the dreamers of dreams." Willy Wonka |
aNONaMITTy User ID: 9834739 United States 08/27/2012 10:15 PM Report Abusive Post Report Copyright Violation | PINKY--THIS SOUNDS AWESOME AND I LOVED THE VIDEO! Quoting: 7777StarBorn BUT I AM ALERGIC TO WHEAT GLUTEN! DO YOU KNOW OF ANYOTHER FLOURS I COULD USE TO MAKE THIS BREAD--LIKE RICE, GARBANZA, OAT,ETC??? Research sourdough . and the benfits of a long knead time. you will learn that it is not the wheat or the gluten that bothers you. rather it is our quick commercial way of making bread products and grain products. fast does not equal better I didn't know this. Thanks. Also, according to Ayurveda, your body type makes a difference. For my body type, I can eat wheat once in a while but not daily. "We are the music makers. And we are the dreamers of dreams." Willy Wonka |
aNONaMITTy User ID: 9834739 United States 08/27/2012 10:19 PM Report Abusive Post Report Copyright Violation | You are so awesome...I just made my first loaf of rosemary/parmesan and it is amazing! Olive bread is happening next...can't believe I used to pay $5/loaf for this!!!!! I didn't fold it properly so it looks like a giant ass, but still tastes sublime! [link to i1251.photobucket.com] [link to i1251.photobucket.com] Quoting: Anonymous Coward User ID: 15807090 Okay, now that made my mouth water! That looks soooooo good. 2 thumbs up!!!! Last Edited by ERE3 on 08/27/2012 10:22 PM "We are the music makers. And we are the dreamers of dreams." Willy Wonka |
pink cat (OP) User ID: 22628293 United States 08/27/2012 11:21 PM Report Abusive Post Report Copyright Violation | PINKY--THIS SOUNDS AWESOME AND I LOVED THE VIDEO! Quoting: 7777StarBorn BUT I AM ALERGIC TO WHEAT GLUTEN! DO YOU KNOW OF ANYOTHER FLOURS I COULD USE TO MAKE THIS BREAD--LIKE RICE, GARBANZA, OAT,ETC??? Research sourdough . and the benfits of a long knead time. you will learn that it is not the wheat or the gluten that bothers you. rather it is our quick commercial way of making bread products and grain products. fast does not equal better I didn't know this. Thanks. Also, according to Ayurveda, your body type makes a difference. For my body type, I can eat wheat once in a while but not daily. yes true. my dominant dosha is vata. so comfort food is a good thing for me as i have the temperament of a toy poodle and need some grounding. 🦋 |
Anonymous Coward User ID: 23941261 Ireland 09/24/2012 03:37 PM Report Abusive Post Report Copyright Violation | You are so awesome...I just made my first loaf of rosemary/parmesan and it is amazing! Olive bread is happening next...can't believe I used to pay $5/loaf for this!!!!! I didn't fold it properly so it looks like a giant ass, but still tastes sublime! Quoting: aNONaMITTy [link to i1251.photobucket.com] [link to i1251.photobucket.com] yummy!! |
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ExoPoliChick User ID: 12909685 Canada 11/08/2012 01:20 PM Report Abusive Post Report Copyright Violation | +++ Quoting: Pink Cat with a Telephone Hat i have made variations of this recipe where i added cocoa powder and sugar (it's not like a chocolate muffin but more like a biscotti) i have made a variation where i added raisins, cinnamon and molasses i have made one where i have throwin in almonds and sesame seeds and dried ruit like figs or dates. or sometimes just mixed nuts. i have substituted flour with cream of wheat! i have done it with a sourdough starter. you can do 1/2 wheat and half corn flour or 1/2 wheat and some rye. anything goes! just mix it up, let it sit, and bake. voila. it's the best thing ever for when you're bugging out to bake some fresh bread. very grounding, comforting, simple, CHEAP, and delicious. i imagine you could also make this on a campfire or brick oven if if TSHTF. this recipe makes me so happy, and i hope it will make you happy too! if you find a new variation on how to make it let me know! now go do it. right now! :) My apologies Pink Cat if this has been asked already....but have you or anyone tried this with spelt flour? Thanks a bunch, I love this and will make a batch when my boys get home from school...it will be a little science/cooking experiment for them!! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Resident Led Zeppelin Expert (ask me anything!) Traveler of both time and space Fuck Trudeau. mRNA-Free and Proud. "The essence of the independent mind lies not in what it thinks, but in how it thinks.' ~ Chris Hitchens |
ExoPoliChick User ID: 12909685 Canada 11/08/2012 01:22 PM Report Abusive Post Report Copyright Violation | I have news for you, waste of time. If you eat wheat bread you're going to make yourself lose money/nutrients/health. Quoting: SaveAmericaFightNWO Wheat contains gluten, gluten impairs the body's ability to absorb nutrients. Try using Quinoa, Almond, Amaranth, or Rice Flour, anything NON-GMO, and wheat free. Anyone have any similar recipes using these above flours? yeah, ask any Aztec about Amaranth, contact someone in the Andes for the Quinoa, Almond taste sucks IMHO, and Rice Flour, that's real tasty too. Or you can try one of those specialty over-priced snob-filled exotic health food stores. They can help you. I can get organic spelt, quinoa and amaranth flour at the local bulk store. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Resident Led Zeppelin Expert (ask me anything!) Traveler of both time and space Fuck Trudeau. mRNA-Free and Proud. "The essence of the independent mind lies not in what it thinks, but in how it thinks.' ~ Chris Hitchens |
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pink cat (OP) User ID: 27153316 United States 11/08/2012 02:11 PM Report Abusive Post Report Copyright Violation | +++ Quoting: Pink Cat with a Telephone Hat i have made variations of this recipe where i added cocoa powder and sugar (it's not like a chocolate muffin but more like a biscotti) i have made a variation where i added raisins, cinnamon and molasses i have made one where i have throwin in almonds and sesame seeds and dried ruit like figs or dates. or sometimes just mixed nuts. i have substituted flour with cream of wheat! i have done it with a sourdough starter. you can do 1/2 wheat and half corn flour or 1/2 wheat and some rye. anything goes! just mix it up, let it sit, and bake. voila. it's the best thing ever for when you're bugging out to bake some fresh bread. very grounding, comforting, simple, CHEAP, and delicious. i imagine you could also make this on a campfire or brick oven if if TSHTF. this recipe makes me so happy, and i hope it will make you happy too! if you find a new variation on how to make it let me know! now go do it. right now! :) My apologies Pink Cat if this has been asked already....but have you or anyone tried this with spelt flour? Thanks a bunch, I love this and will make a batch when my boys get home from school...it will be a little science/cooking experiment for them!! i haven't yet. but i do have some spelt! i think i might sprout it first and make a sprouted bread :) 🦋 |
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Anonymous Coward User ID: 1667343 United States 11/08/2012 02:42 PM Report Abusive Post Report Copyright Violation | I've tried a couple variations that don't require 24 hours... but now I will try yours :-) Any words of advice regarding the substitution of cream of wheat? Did you cook the cereal first or use it dry? Is it a 1 for 1 substitution? |
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DT2 User ID: 1587650 United States 11/08/2012 05:04 PM Report Abusive Post Report Copyright Violation | Awesome! Thanks for reviving the thread. I've been wanting to try this for a while. "And we know that all things work together for good to them that love God, to them who are the called according to his purpose. For whom he did foreknow, he also did predestinate to be conformed to the image of his Son, that he might be the firstborn among many brethren. Moreover whom he did predestinate, them he also called: and whom he called, them he also justified: and whom he justified, them he also glorified." |
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Anonymous Coward User ID: 27086369 United States 11/08/2012 06:00 PM Report Abusive Post Report Copyright Violation | You wait that long so that the symbiotic relationship between the lactic acid bacteria and naturally occurring yeast can ferment (sourdough) the flour to unlock all the minerals that are normally trapped in the grain itself and to get rid of hard- to- digest gluten proteins found in the normal bread |
my2centsworth User ID: 5382682 Canada 11/08/2012 06:09 PM Report Abusive Post Report Copyright Violation | Thanks so much! I'm going to try it. Been making bread 30 years but never this way. Good thinking :) Quoting: suzkpa I too have made bread for over 30 years, but never without any oil or lard or butter... It would seem to me that this bread would be much like a faccia bread, with it's big air bubbles, delicious when it's fresh .. but dry when it's a day old. Is that right? Have you ever used left over soup -EDIT- put through the blender -END EDIT- instead of straight water.. that is something I would do sometimes, when making bread the old fashioned way (for want of a better description) and it makes for a wonderful side with your meal. Not so great with peanut butter though. I have a feeling it would work well with your recipe. I'm going to give your recipe a whirl! Then I’ll start to play with it a bit after I’m comfortable with what it should feel like and act like. Thanks OP.. I must have missed this thread in August, so I'm glad you revived it again. Last Edited by my2centsworth on 11/08/2012 06:12 PM |
tcs User ID: 25663025 Canada 11/16/2012 01:23 AM Report Abusive Post Report Copyright Violation | Bumping this thread for those who may not have seen it yet. I baked a loaf today and I'm making a couple more tonoight for neighbors. Not only does this bread taste great but it doesn't have all the additives/preservatives that store bought bread has. |