Bread .......any kind

Bam!

 

Just a small compliment to all the meat that was grilled and smoked -



Had our baby shower yesterday.

 

@Kwikvette

Did yall make challah in your bread module?

If so, will you share the recipe pls - -

 

I'm intrigued - you just go by feel? I am literally weighing it on the scale down to the gram. I go a bit flexible - calls for 512g, hey, 514, whatever.

Funny enough - I have done a bunch of focaccia, a few sandwich loafs, working baguettes next (maybe this weekend), and yet have not made one of these

 

I am guessing about 500g of bread flour and 380g of water and maybe 50-70g of starter. I have a digital scale that I use at times. I have been to exact gram on loaves and I get just as good or better loaves going by feel. I swear once you make it and its right....you can just wing it.

 

I did -





I'll get the recipe up for you afterschool today. Just made more tarts

 

Happy Banana Bread Day

 

Challenge accepted except mine has walnuts too.

 

We made some yesterday

 

Is this a real thing?

Guess there is a day for almost everything eah - -

Of course now I want banana bread

 

No joke
https://nationaltoday.com/national-banana-bread-day/

 

OH I believed you - it is more that every day is XX day [and then some] which seems to de/value the whole premise..

Of course I celebrate national cheeseburger day but I just needed an excuse to eat more cheeseburgers

 

I'm impressed for my very first banana bread.

 

first??

 

Yes first time ever for banana nut bread . I've only made about 5 loaves of bread total in my life.

 

@amyracecar

Didn't forget about you!

14 grams Dry yeast
12oz Milk, warm since you want your yeast to become active..go 85 degrees here
1 tsp Vanilla Extract
35 grams Sugar
1 tbsp Salt
2 Eggs
2 Egg yolks
1/3 cup Olive oil, I always use Extra Virgin Olive Oil
680 grams Bread flour

Combine your yeast and milk, set aside.

Mix eggs, egg yolks, olive oil, and vanilla. I do this sort of thing in a cup and set aside.

Sift flour into mixing bowl along with your other dry ingredients, then add your yeast mixture to your egg mixture.

Now toss the wet mixture into your flour mixture.

Mix until window pane, dough is going to be sticky this is normal.

Proof it until doubled, make sure to spray/oil whatever you throw it inside of for proofing otherwise it's going to stick.

Degas it, punch it, whatever technique you use to get rid of any bubbles.

Scale into 6 pieces.

Form equal length cylinders, let them bench as needed so you don't tear the gluten.

You'll want 18-20" long pieces. Braid as you wish, but don't make them tight so the gluten doesn't tear since you'll need to proof once more.

Egg wash, then proof.

Set over to 350 (for conventional). Egg wash once more and toss in the over.

Should take about 20 minutes.

 

THANKS!!
Gonna try this next week when I have some free time - I really appreciate it!

 

Sourdough vegan banana bread because I couldn't not

 

Questions:
this = 2 loaves, yes?

what is with the vanilla extract?
that is a new one - my 'vanilla extract' is bacardi white rum + vanilla beans steeped together so i might just omit that

on the milk, it says 12oz - I am presuming this is weight not volume?

and the 1/3 cup EVOO - is there a mass associated with this or just the volume measurement [i can convert it, just prefer to stick with mass v volume on these things]


THX

 

6 pieces = 2 loaves yep!

Just do a braid using 3 lengths for each loaf.

And you're correct by weight, we scale everything in every recipe except cookies I think it was.

As for the vanilla extract, can't say why but it was all delicious.

The second loaf I posted is a "princess braid" which uses 4 rolled out pieces I believe?