Bread .......any kind

Verdad! I had the last one with butter and sslt&pepper

 

yum

 

butter and cinnamon sugar FTW!

 

I have NOT tried that

 

seriously???

when i make cajeta, i drizzle some of that on too - omg - the ensuing sugar rush is insane!!!

 

No shit homemade cajeta?

Ok send me that recipe cause I just ran out of fudge brownies

 

This is it

https://www.seriouseats.com/cajeta-mexican-vanilla-caramel-recipe

You can skip the vanilla bean if you are using piloncillo - the piloncillo has such a rich taste that it basically wipes out the vanilla so i didn't think it was worth it

Stupid easy, pretty much idiot proof - aka you can't overcook it and have it seize like caramel

 

Reminds me of Sopapillas

 

probably where the idea came from
i was also and wanted some dessert

 

@TWSS
Since this is a 2x follow up, I figured I'd move it to the bread thread.

Pics of the end of the resurrection of Tupac
First batch of dough
First final result, neighbor approved!

 

https://youtube.com/shorts/wZRZMD8ccqY?si=sTwowYZ97W9fGSk3

 

She failed her kid

 

Yup

 

Nice!

I'm trying to think of a Tupac Shakur inspired sourdough name but it's too early and my brain short circuited.

 

Oh yeah, we got a dutch oven a couple weeks ago, and have already made maybe half a dozen breads in it



So far they've all been no-knead breads to slop together after work to have for dinner, just fine tuning the recipe and making it work. That picture is of the refined results, need to work on the bread slinging, but, meh, we aren't a michelin star restaurant, so I'm not too fussed.

I think now that we've got this one pretty well on lock, I'm going to try a kneaded bread - we have the stand mixer do it anyway, so I don't really care either way, just good to have a no-knead in case we need it (heh).

 

We started making our own bread about 6-7 months ago, it comes out different every time but still has great flavor. I think the yeast is probably the hardest thing to learn.

 

Not sure what issue you are having with the yeast
Please elaborate and maybe we can help you?


But if you are not using a starter and just using commercial yeast, here are some tips:
I buy 1# bricks off of Amazon and I store them in a glass jar in the fridge, I've been doing this for at least 5 years and have never had an issue
I used to use Bob's Red Mill but at one point it was out of stock so now I just use whatever is cheapest - same results

I also proof the yeast, every time, before I proceed
I put the yeast, sugar and malt powder [i use a small bit of malted barley in each loaf, makes dough handling/shaping easier] into the mixer bowl, add the water/liquid [warmed to the low 80s F, use a thermometer] and let it sit for 10 minutes - it should be visibly active at this point - then proceed

IF things are rising really slow, it could be the temperature of your kitchen
My quartz countertops suck the heat out of anything sitting on them in the winter so I proof my bread in the oven
I turn it on to 200 for 2 minutes, then shut it off and slide the sheet trays into the oven, that little bit of warmth solved the slow rise issue
Also, any additives into bread [milk, butter, potato] will cause them to rise slower


Here is another idea
Instead of using water, use some cheap beer [think Miller GD or Busch Lite] with a mild flavor
It increases the 'yeasty' taste of the bread, especially if you want to do a short bulk fermentation


Are you to the point where you can taste the additives in commercial bread?
I can and now I really don't like eating the commercial stuff much

 

YUM!!!

 

Same, I use Fleishman's yeast in bulk from costco (BJs, but same idea). A brick lasts like 80 years on the shelf, once it's opened it goes into a mason jar in the fridge. I've had the current brick in there for about a year at this point. 32oz jar, fits the brick. I wrote the date on there, but I still use it past that 6 months. It's still alive

For flour, or yeast?

I use walmart bread flour, but price rite has a cheap bag too I might try that next. I've gotten into a groove with the walmart flour and it has treated me well. Same sources as KA, just....different business practices....

Yeast I use fleischmans instant yeast, but in the same idea, I would use whatever is cheapest (and has quality, IE when we make infused rums, we use the cheapest glass bottle, not the cheapest rum, so...similar philosophy with bread, cheapest that isn't janky).

Same idea, I turn my oven on to 350 for about 30 seconds. It doesn't get to 350 but it's the default and just gets some heat in there. Turn the light on and then it goes in there.

Just remember it's in there if you start to preheat the oven.

Okay, so I'm going to try that next week. Just 1:1 (by weight) beer instead of water?

https://www.jennycancook.com/recipes/2-hour-fastest-no-knead-bread/

Changes:
- 80% hydration
- I do stretch and folds in the bowl and then turn it out instead of messing around and getting flour all over the counter.
- The cooking...I cook for 30 minutes, then take the lid off the pot, cook for 10 more. I don't mess with taking parchment out or anything like that.

 

@amyracecar guess you can freeze the dough

https://tastesbetterfromscratch.com/sopaipillas/