Bread .......any kind

Why not the lid hot? I'd want it all hot, no?

 

i'm not sure, but that's what it calls for, and it turns out fantastic.

 

Interesting. I always heat the lid with the pot and just be sure to use a pot holder when removing.

In the case of your recipe, I wonder if it's to save the time of having to pull out the oven rack and take lid off, thereby not letting as much heat out of the oven. Just a guess.

 

I am in
Tacoma world amazes me .
Use to buy Robin Hood bread maker in a box , add a cup of water and chuck it into the bread machine .
It was ready by lunch time and made the shop smell like a bakery .
Havnt made anything since that Robin Hood recipe isnt available anymore .
You guys got me interested if there is a recipe out there similar to the Robin Hood stuff .
From what I can tell , there is similar products available

 

My home smells like a bakery now. Muy delicioso! Can't wait until tomorrow to ready the dutch oven for baking.

Perhaps a small-ish amount of convection/maybe even a very slight amount of steam near the top, inside??

 

This book is a must-have if you're interested in learning how to make real sourdough bread. From learning how to make and maintain a sourdough starter to baking a basic loaf of naturally leavened bread, this book will lead the way. The first half of the book is pretty much how-two. Last half is recipes based on the basic dough recipe.

You won't need another book on sourdough.

 

maybe not to brown the top as quick? Maybe try one with a heated lid and one without and see what happens

 

I don't think so, because you want a ton of heat at the beginning to get oven spring. And you take off the lid later to brown the top. Hmm...

 

Came out great- very tasty!


Cooked exactly per instructions. Dough sat for 15hrs, then turned an waited another 1hr, per instructions. Preheated dutch oven, etc.

By far easiest bread I have made! Thanks for posting recipe; can't wait to try others too!

 

looks great!

 

It looks great. I like the wheat touch that you gave it. I might have to try that.

 

Thanks! Its a "white wheat" from King Arthur flour they sell in my area... Tastes great toasted too!

 

All the bread making I've done has been in the bread machine. Now I am wanting to go pull that out and make some bread. Love the fresh stuff and the smell in the house as it's baking is so good. Real estate tip from a friend who has done it for a long time. If you're having an open house to sell a place bake fresh cookies or make fresh bread before it starts and possibly while going on. He also said you can sometimes get away with some vanilla extract in one of those scent burner things.

 

THREAD CROSSOVER!!

 

How about last night's cornbread.....(corn & jalapeños mixed in)

 

https://www.tacomaworld.com/threads/recipes-the-grand-collection.421906/page-3#post-17472619

Recipe for Kaiser rolls

 

Thanks!

 

Fresh out of the oven. The pic doesn't do it justice. It is not burnt. If no one has tried my recipe, why the hell not? If you want me to repost the recipe, I will with further instructions.

 

A friend of mine asked for a copy of my 'recipe' so I typed one up for her. Here's an actual 'recipe' version of the recipe I posted a while back:

Bread Recipe
Ingredients:
• 6 cups flour in all, divided, plus extra in reserve
• 1 tbsp fine sea salt
• 2 tbsp instant yeast
• 2.25 cups hot water
• 1 tbsp or so honey (optional-helps with the rise if using whole wheat)
• 1 tbsp or so olive oil (optional)
Directions:
1) Put 4 cups of the flour (I use 2 cups of bread flour & 1 cup each of all-purpose & whole wheat) the honey (if using Whole wheat), the salt and yeast into the bowl, always putting the salt on one side and the yeast on the other — never let the salt touch the yeast before mixing.
2) Add in the hot water. Mix on “stir” or #1 for a minute and then turn it up to #4. Machine knead the dough for 10 to 15 minutes.
3) Stop the mixer and add the remaining 2 cups of flour (usually 1 cup of all-purpose and 1 cup of whole wheat). Run on “stir” or #1 as the flour mixes in and then on #4 for a couple minutes. You want a firm but moist dough. Depending on the humidity, you may need to add a bit more flour or a bit more water, a tablespoon at a time. If it seems the dough needs a little “help” clearing the side of the bowl, put the optional oil down the inside of the bowl
4) Transfer the dough into a large oiled bowl. Cover with a piece of greased saran wrap. Allow to rise until doubled, ½ hour to an hour, depending on the room temperature.
5) Turn the dough out onto your floured kneading board. Knead several turns, adding a bit of flour if needed, until the dough is smooth, satiny and doesn’t stick. Cut the dough in half, as evenly as you can. Pat each half out to an oval & work it up to a nice, fat loaf.
6) Put each loaf into a greased loaf pan. Cover the loaves with the greased saran wrap and allow them to rise until doubled.
7) Heat the oven to 350 degrees Fahrenheit. Bake for about 50 minutes, until dark gold. Turn out the loaves immediately onto a wire rack. Never cut a loaf until it is completely cool or you’ll get dry bread.

Alterations: For oatmeal bread, use 2.5 cups of water and add 1 cup of oatmeal to step 1. For potato bread, use reduce water to 2 cups even and add 1 cup of mashed potato to step 1.

 

The fresh bread smell is what I like...