FOOD Making my first loaf of bread machine bread this evening - SECOND LOAF, post 133; now THIRD, post 154 - fell. What went wrong?

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summerthyme

Administrator
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Millwright said:
I loaded the machine with straight whole wheat flour, one time. There might have been some wine involved.

IIRC, it took a sawzall to get the little beater out of the loaf. :lol:
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LOL! The honey whole wheat recipe I posted somewhere here a few years back is 100% whole wheat, but is actually excellent...

Summerthyme
 
S

Sub-Zero

Veteran Member
Dennis Olson said:
I FINALLY have all the ingredients i need to make bread. So about 30 minutes ago, I started my first loaf of bread in the machine. Simple white bread to start. Should be done in about 3 ½ hours. I’ll let you know how it comes out. Since I only had unbleached flour (and don’t want to open my Saskatchewan flour for an “experiment”), I added some wheat gluten to turn it into “bread flour.”
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Gluten will make your dick fly off.
 
Dennis Olson

Dennis Olson

Chief Curmudgeon
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After the rest period, I got it out of the pan, sliced off an end, slathered it up, and am enjoying it now. Perfect appearance, perfect taste, perfect consistency. The rest of the loaf is in a little breadbox I bought just for my new hobby.
 
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Pinecone

Has No Life - Lives on TB
You should try making an herb bread. It's easy. My bread maker has a recipe for it. Your's probably does, too. If I remember, it's just white bread with herbs added. Now I'm going to have to go look for it. See what you started!
 
D

Donald Shimoda

In Absentia
Dennis Olson said:
Sub-Zero said:
Gluten will make your dick fly off.
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I haven’t used it for anything important in years.
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renderTimingPixel.png

There once was a man from Stamboul,
who soliloquized thus to his tool:
"You've taken my health,
you've ruined my wealth,
and now you won't pee, you old fool!"
 
Elza

Elza

Veteran Member
Dennis Olson said:
After the rest period, I got it out of the pan, sliced off an end, slathered it up, and am enjoying it now. Perfect appearance, perfect taste, perfect consistency. The rest of the loaf is in a little breadbox I bought just for my new hobby.
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Eat it quickly. We always have a mold problem if left very long.
 
Z

zeker

Has No Life - Lives on TB
Donald Shimoda said:
I wonder how many bread machines will end up in the thrift stores by say, August (last time I checked - about 6 months ago - the local thrift stores had about 5-6 each).
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never had a bread machine.

always done it by hand

one time I tried the mixing in the quisinart

was easier for me to do by hand

I hadn't made a batch in a yr til last week

all from memory

I forgot the oil and I forgot the second rise

It still turned out good

was very worried when , half way thru the kneading, I added the oil :shkr:

it worked but a lot more work for me to get it incorperated
 
Z

zeker

Has No Life - Lives on TB
Groucho said:
One place you can order all kinds of wheat, flour and equipment is breadtopia. Products

I mill my own wheat and rye. Small mills can be had at Lehmans hardware and other places. Lehman's Hardware Store | Order Online

The only flour I buy is high gluten from Canada. Non-gmo.

If you're making wheat and rye breads you may want to add a cup or two of white flour and wheat gluten to get it to rise and lighten up the crumb. When I make "pure" wheat or rye breads, they make a great door stopper or can be weaponized if needed.

I urge all to get into this. Great prepper skill and wonderful way to get back to good eating. BTW, Red Fife wheat makes a really good loaf. Its an old standard from Canada. Red Fife wheat - Wikipedia
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pict up 20 kg at the local Mennonite store for $21

and a big brick of yeast for $6

not many folks use the store

they have great meat but its expensive

AND they don't stock their store from the local mennonites

they get all their stock from the big Mennonite communitys south of us

the local bunch don't much like that at all

I don't blame them
 
Z

zeker

Has No Life - Lives on TB
thompson said:
Looks good, Dennis!

Adding a pinch of ascorbic acid (Vitamin C) to the ingredients helps extend the life of the loaf (retards mold).
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adding oil extends the freshness

takes longer to dry out

I also add some of my dehydrated eggs

its the only place I ever use it

most of my eggs ..3 dz a week.. gets donated to a small café in town

she is barely scraping by and I dont eat out so I try to support local small biz

i am seeing on the nooooooz that eggs are scarce now $$$$

i give her 3 dz eggs

she takes 1 and distributes the rest to families in need
 
W

WalknTrot

Veteran Member
summerthyme said:
LOL! The honey whole wheat recipe I posted somewhere here a few years back is 100% whole wheat, but is actually excellent...

Summerthyme
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I ran across that one the other day in the pile on top of the microwave...:)

Saw that it was all WW and figured...have to give it a go, because all WW does tend to make bricks, but it always tastes sooo good!
 
Melodi

Melodi

Disaster Cat
Notes on bread baker bread:

1. About one in 5 to 10 loaves will be a "hockey puck" or "doorstop" no matter what you do - dogs love them, especially mixed with a bit of milk.

2. The texture is a bit different than oven cooked bread, - Nightwolf hates this which is why I never cook in mine but use it as a kneading machine because my shoulder no longer lets me knead bread several times a week (occasionally yes).

3. The bread machine is excellent for use on a timer so you have hot bread in the morning (and many machines can make smaller loaves so you can do this every day - even Nightwolf used to like it hot when he had to leave the house early).

4. There are thousands of great recipes out there both for in the machine and to use the machine to make the dough and then form it into rolls, English Muffins (cooked on a griddle), cinnamon buns, bagels - lots and lots of fun things.

Enjoy your new hobby, it is one that never gets old (in my experience and I started around 1976).
 
Sherrynboo

Sherrynboo

Veteran Member
I had to give up bread making. I would be as big as a house if I had kept on making it! Nothing better than the smell of fresh bread baking, I do miss it!
 
KMR58

KMR58

Veteran Member
Cardinal said:
That is exactly what I used KMR.
My issue is that I have been zero carb for almost a year now.
The gut micro biome changes when you don't feed it carbs.
Those bacteria that feed on sugar die off.
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Ah yes. Truth. I missed that part.
 
S

summerthyme

Administrator
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WalknTrot said:
I ran across that one the other day in the pile on top of the microwave...:)

Saw that it was all WW and figured...have to give it a go, because all WW does tend to make bricks, but it always tastes sooo good!
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It is *really* a good whole wheat bread... and if you make it with freshly ground hard white winter wheat, even white bread purists will eat it.

Food - Bread Recipes

I posted in the wrong place (homesteading) so Ill say it again...I just bought some Pullman bread pans and want to start making my own breads again. I also bought bread bags for freezing so anyone have some great bread recipes you care to share :)
www.timebomb2000.com www.timebomb2000.com

We've gotten spoiled with the hard white winter wheat... it's still whole wheat, but is much milder in flavor than the hard red varieties, but is at least equivalent in protein content. I have both in the preps, but use the white wheat...

Summerthyme
 
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