FOOD Bread for today - I think I’ve settled on my favorite - PIC ADDED TO OP

Dennis Olson

Chief Curmudgeon
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I’m doing another loaf this morning of this:


It makes the fourth time for this recipe. I absolutely love it. Not too sweet, not too “savory” (I guess that’s what “non-sweet” stuff is called.) I add extras as I say in the recipe thread. Today I had to add just over 4 Tbs of extra water. It’s kind-of dry in this house.

And here’s how it came out. Ended up being only 1/4“ from the sight window on the lid. Best rise yet.

1ABCB6AC-A9E6-4EE8-8F43-F58E25EE3D3B.jpeg
 
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Dennis Olson

Chief Curmudgeon
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Have you made Asiago cheese bread or Cinnamon Swirl? Sooooooo yummy!
 

Dennis Olson

Chief Curmudgeon
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What I’ve been looking for is an “every day” bread. One that I can use for PB&J as well as tuna. One that’s not too bland or clashes with the flavors of what I put on it. That seems to be this granola loaf. In addition to that,I want to keep experimenting with specialty breads. I love the variations of taste and texture. There’s a kalamata olive loaf in my future...
 

JasmineAndLace

Contributing Member
Dennis, your granola bread looks and sounds absolutely delicious. I have looked in both threads and can't find the answer to my question so please forgive me if this has already been addressed. What kind of granola do you use? I know there are many brands and types of granola and the ingredients vary. Do you have a favorite that you use for this bread? I'm anxious to try the recipe.
 

Dennis Olson

Chief Curmudgeon
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I've been using generic "breakfast cereal" granola (you know, in cereal boxes?) But I also used some Cinnamon/nut granola in a plastic pouch once. I honestly don't think it matters. The recipe is "granola-type agnostic." Just use whatever you like most.

I don't use any with strawberries, blueberries, chocolate bits and the like. Those flavors would overwhelm the others.
 

Dennis Olson

Chief Curmudgeon
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that looks good.... i cant tell the dimensions.... is that like 6X9X12"? Does it taste like granola bars?
More like 5x7x7-ish. I only make 1 1/2 lb loaves. Good thing too. A 2-lb one would have erupted from the bread machine like The Blob coming out of a crevice.
 

Chicken Mama

Senior Member
Have you tried using the bread machine to mix/knead, then putting the dough into glass bread loaf pans and baking it? Same taste, more practical shape and size for sandwiches
 

Zahra

Veteran Member
What I’ve been looking for is an “every day” bread. One that I can use for PB&J as well as tuna. One that’s not too bland or clashes with the flavors of what I put on it. That seems to be this granola loaf. In addition to that,I want to keep experimenting with specialty breads. I love the variations of taste and texture. There’s a kalamata olive loaf in my future...
I like this King Arthur Harvest Grain Bread for my everyday sandwich bread. I make up my own harvest grain mix rather than buy theirs and use the bread machine on the dough setting, then remove it, shape and let rise again in the bread pan and then oven bake it. It's has a great taste with rich texture thanks to the seeds and grains and an excellent crumb for sandwiches. Reminds me of one of those expensive Daves bread loafs: Harvest Grains Bread
 

briches

Veteran Member
Looks amazing! I now have a lot of reading to go do. I’ve missed the other bread posts. Always looking for good tried and true bread machine recipes. Thanks for posting!
 

Grouchy Granny

Veteran Member
Getting ready to try an Oatnut recipe I found on Taste of Home - it's for a bread machine (which I don't have), but I think I can figure it out with the mixer.

Going to try it Wednesday when we're only supposed to be in the 80's. If I like it, I'll post it.
 

nomifyle

Has No Life - Lives on TB
Dennis, you and your bread making has kinda peeked my interest in baking bread, maybe. We've eaten more bread in the last couple of months than we have in the last 12 months.

I do have a bread machine (still in the box) that I bought after Katrina when I was replacing all of my electrical appliances that bit the dust in the flood waters.

What do I need to make basic bread? I have yeast and regular white flour.

I think I still have "Laurel's Kitchen" Bread book some where.

God is good all the time,

Judy
 

Dennis Olson

Chief Curmudgeon
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If you intend to use standard “all purpose” flour rather than bread flour, you’ll need to add “vital wheat gluten.” About 1.5 tsp per cup of flour. Also the water you use should be between 80-90°. That feels barely tepid against the skin. I’ve learned that the key is water and how the dough feels. If it’s too dry the dough won’t rise properly. Too much water and the center falls. While in the knead cycle, after about 5-6 minutes touch the dough ball. It should be tacky but not sticky enough to pull strongly away with your finger. Add water 1 Tbsp at a time until you get the desired consistency. Let the machine do the rest.

It’ll take a few loaves via trial and error.
 

Grouchy Granny

Veteran Member
So can we designate a day, maybe in September, when it's "Let them eat bread" day?

I'm in, just need a date. I'll also post the Honey Challah recipe (not for bread machine unfortunately, even though I cut it in 1/2) which has become a family favorite. Had to cut it in 1/2 because even my commercial Kitchen Aid couldn't handle the dough.

So maybe you whizzes out there can figure out how to reduce it even further for bread machine use. Cut the 1/2 in 1/2 again?
 

Dennis Olson

Chief Curmudgeon
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Man. I can’t believe the size of that!

When are you hosting the “eat bread” event?
Remember my failures? I sure do. Now it’s almost a trivial exercise, since I know how “sticky” the dough ball is supposed to be. I can adjust for any recipe.
 

Dennis Olson

Chief Curmudgeon
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So maybe you whizzes out there can figure out how to reduce it even further for bread machine use. Cut the 1/2 in 1/2 again?
The short version is adjust to about 3C total of flour for a 1.5lb loaf, or 4C for a 2lb one. Adjust all other ingredients accordingly. The real issue is what “bread cycle” to use. There are different cycles for plain bread vs. specialty recipes.
 

BeeMan

Contributing Member
I’m not going to run the oven until probably November, when it finally cools off.
Dennis, Have you ever considered a “solar oven”?
I personally haven’t used one, but I’ve heard they are great for keeping the heat out of the house.
Maybe use the bread machine sitting on the back porch?
I have canned garden produce on the side burner of a propane grill to prevent heating the kitchen to the inferno level.
 

Dennis Olson

Chief Curmudgeon
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I shudder to think of the charred mass that would emerge after about two minutes under the south Texas summer sun. One has to experience it to believe it. Words are entirely inadequate.

“Step outside and burst into flame” comes closest.

I know you’re in north Texas, but down here 45 days over 100 is NORMAL. I tried to grow tomatoes down here. Covered them with shade cloth as specified. The flowers wouldn’t set to fruit. Come to find out that the evening temps have to be in the 60’s for that to happen. Lows here don’t go under the mid 70’s from May through October.
 

FireDance

Has No Life - Lives on TB
Remember my failures? I sure do. Now it’s almost a trivial exercise, since I know how “sticky” the dough ball is supposed to be. I can adjust for any recipe.
Sure do. But in general, they were not horrible disasters. Glad you kept at it. I learned a lot even though I probably would not be doing bread making in the near future.
 

Dennis Olson

Chief Curmudgeon
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It’s the “medium crust” setting of the bread maker. It is a bit dark, but not over the edge into burnt. I have yet to screw up the courage to do “light”.
 

Nich1

Contributing Member
Kudos to your for your persistence. BUT, every time I see that you've baked more bread, I wonder if I need to buy stock in leather for larger belts or ask what brand of clothing you like so I can buy stock in that. You surely must be gaining weight...or maybe you work hard and it doesn't matter?
 

AlfaMan

Has No Life - Lives on TB
What I’ve been looking for is an “every day” bread. One that I can use for PB&J as well as tuna. One that’s not too bland or clashes with the flavors of what I put on it. That seems to be this granola loaf. In addition to that,I want to keep experimenting with specialty breads. I love the variations of taste and texture. There’s a kalamata olive loaf in my future...
If you make kalamata olive bread, let me know so I can fly to Austin and be your official olive loaf taste tester. There's a local Italian store here that has a bakery and the kalamata olive bread is one they sell a lot of. That bread is like crack! Smelling the aroma of the bread from 10 feet away is enough to make you gain a few pounds.
 

Squid

Veteran Member
We might need to add bread maker to Santa’s list.

Do you have an oat bread recipe, the oatnut is my store bought fav sandwich and toast bread.
 
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