Bread Thread

klq@stl said:
Being newly retired this thread got me started baking artisan bread. So I decided to make my mom's cinammon rolls. Found the recipe and began. I had never had store bought, sliced, bread until the mid 60's because mom baked every week. So this recipe was from that time Era.
The recipe called for 1oz of yeast softened in 1/4 cup warm water. Sounded like a lot since bread only takes 1/4 teaspoon. I followed the directions, and got a big brown blob. After the first batch, i did some research. I believe mom was using fresh cake yeast vs active dry yeast.View attachment 58770 Moral, be careful using dated recipes in modern times.
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Those look good, so what's the recipe? 😬
 
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.
 

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klq@stl said:
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.
Click to expand...
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...
 
klq@stl said:
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.
Click to expand...
Those look like my grandma's, more dense and chewy as opposed to fluffy and covered in cream cheese frosting.
 
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.
 
Thomas Mitchell said:
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.
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Post that Zojirushi loaf! Their rice cookers are amazing, I imagine the bread machines are too.
 
ThatGuyRyRy said:
And their drip coffee maker is excellent as well!
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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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Zak said:
No, this one:
Amazon product ASIN B00GY0REZO
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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>
 
FontinalisFin said:
Yeah! Mixer pron
View attachment 58899
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.
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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!
 
Zak said:
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.
Click to expand...
Yes, we have a bunch of them and so do our friends as when I inevitably forget one, no one seems to have seen it...
 
  • Haha
Reactions: Zak
iveofione said:
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!
Click to expand...
I have never actually made bread in mine haha! It makes waffle batter, a lot of waffle batter.
 
iveofione said:
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!
Click to expand...
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.
 
Buzzy said:
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.
Click to expand...
Sourdough or commercial yeast?
 
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