Those look good, so what's the recipe?
Bread Thread
- Thread starter Gary Knowels
- Start date
klq@stl
Steelhead
Mom's Cinammon Rolls
Dry-5 1/2 cups sifted flour
Wet-2 cups scalded milk
1/2 cup sugar
1 tsp salt
1/2 cup butter
(1 oz cake)11 g. Act dry yeast
Proof in 1/4 cup warm H2o
1 egg beaten
Topping: 1 Cup brown sugar
3/4 cup maple syrup
3/4 cup butter
Pecans/walnuts
Filling: melted butter/sugar/ cinammon/raisins
1. Combine scald/Luke wrm milk, butter, sugar, salt, proofed yeast and beaten egg.
2. Blend dry into wet
3. Rise 2 1/2 hours/doubled
4. Divide dough into 2
5. Roll to 1/4"
Brush with butter, sugar, cinammon, raisins n roll.
6. Cut 2" slices into 9x11 pan with topping in bottom, grease sides of pans, bake @ 350 degrees 30 minutes.
Makes 24 rolls.
Dry-5 1/2 cups sifted flour
Wet-2 cups scalded milk
1/2 cup sugar
1 tsp salt
1/2 cup butter
(1 oz cake)11 g. Act dry yeast
Proof in 1/4 cup warm H2o
1 egg beaten
Topping: 1 Cup brown sugar
3/4 cup maple syrup
3/4 cup butter
Pecans/walnuts
Filling: melted butter/sugar/ cinammon/raisins
1. Combine scald/Luke wrm milk, butter, sugar, salt, proofed yeast and beaten egg.
2. Blend dry into wet
3. Rise 2 1/2 hours/doubled
4. Divide dough into 2
5. Roll to 1/4"
Brush with butter, sugar, cinammon, raisins n roll.
6. Cut 2" slices into 9x11 pan with topping in bottom, grease sides of pans, bake @ 350 degrees 30 minutes.
Makes 24 rolls.
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Those look damn tasty! I haven't made a sweet enriched dough for a while, I might have to do one this weekend, maybe a babka...
Those look like my grandma's, more dense and chewy as opposed to fluffy and covered in cream cheese frosting.
Finally a mixer that won't walk itself of the counter.
Yeah! Mixer pron
This things a beast. Heavy use daily, it's about 5 years old but the switch on the side is starting to wear out, sticks at certain speeds.
This little gluten strand tried it's best to prevent the ear from opening up
These loaves are 15% white rye, 15% Edison white wheat, 70% glacier peak. I like the buttery, lightly nutty flavor the Edison brings combined with the sour, fruity white rye.
These loaves are 15% white rye, 15% Edison white wheat, 70% glacier peak. I like the buttery, lightly nutty flavor the Edison brings combined with the sour, fruity white rye.
I've been working on a new (to me) scoring pattern for batards. I think this is the 4th attempt and I'm pretty happy with it.
This loaf is
320 g Glacier peak
40 g white rye
40 g Edison white wheat
10 g salt
380 g water
80 g levain
Sister loaf with my usual scoring
This loaf is
320 g Glacier peak
40 g white rye
40 g Edison white wheat
10 g salt
380 g water
80 g levain
Sister loaf with my usual scoring
brownheron
corvus ossifragus
I don't really bake beyond pizza crust and sandwich bread in my Zojirushi machine so I have zero to contribute to this thread other than my thanks for all the learning.
I'm pretty awestruck by what you guys are pulling out of your ovens.
I'm pretty awestruck by what you guys are pulling out of your ovens.
Post that Zojirushi loaf! Their rice cookers are amazing, I imagine the bread machines are too.
And their drip coffee maker is excellent as well!
And their travel coffee mugs with the one-handed spring lid. It's the only coffee mug that I will toss into a briefcase full of prayers with no worries.
Edit: papers! But a briefcase full of prayers might describe my work life pretty well...
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I wish I knew of a really good travel mug/thermos/whatever solution where I didn't have to put my mouth on plastic. I find that drinking out of a container where my lips are touching plastic somehow significantly diminishes my coffee-enjoying experience. This goes for whiskey, too. Whiskey and coffee should be in glass, ceramic, or stainless steel. </rant>
I have the same exact machine but now over 15 years old. Just excellent and a real workhorse.
Now that I am alone and have so much time I have started using the stretch and fold method rather than the mixer. If you haven't done it give it a try. The difference between the first stretch and the fourth is just amazing. The dough starts out rough and lumpy but by the time it is stretched 4 or 5 times it is as soft as a 16 year old's tittie!
brownheron
corvus ossifragus
I have never actually made bread in mine haha! It makes waffle batter, a lot of waffle batter.
Ive - How about a little tutorial? A recipe you like, one that's easy? So many options on Youtube that it's hard to sort; do you have a link you might recommend? Thanks.
Ps. Hope the ice is melting - 29F in Ephrata this morning, brutal.
Sourdough or commercial yeast?
