Calling all BREAD BAKERS! Calling all BREAD BAKERS!

"Chinese bread" is racist

It's fine that it's not super smooth.
More kneading and stretching of the dough would give you a smoother surface, but don't worry about it. It's going to be delicious.

It should smooth out CG.

Sticky dough is hard to work with but makes for better bread.

Good Luck!

What’s it looking like now? If it raises I’d defo put the cheese in it, next time you kneed it sprinkle it with flour and kneed it well before you put it into shapes it’ll be great

Bread isn’t perfectly smooth

It should smooth out CG.

Sticky dough is hard to work with but makes for better bread.

Good Luck!

:bread:

It wasn't sticky at all. That's why I was wondering if I should've added more water, just a bit.


Thank you, youse guyses! I'm going for it!.....

This is the recipe I'm following, although I'm using my processor, instead of a standing mixer--

[link to redstaryeast.com (secure)]


I'm REALLY hoping it comes out excellent!.....

This is the recipe I'm following, although I'm using my processor, instead of a standing mixer--

[link to redstaryeast.com (secure)]


I'm REALLY hoping it comes out excellent!.....

It should smooth out CG.

Sticky dough is hard to work with but makes for better bread.

Good Luck!

that is a haunting image. Reminds me of the young girl getting ready to slice the loaf of bread before people are due to come to their homestead - how thick can I slice it?

her father answers, soon she should be able to slice it as thick as she wants...


an early scene in the movie
Once Upon a Time in the West


cosmic, I bake only gluten-free.
Yeast is tricky without the lovely gluten which holds together the architecture of the baking loaf.

So I don't do it too often, will for Easter - the rising of the yeast is symbolic of the meaning of Easter in Eastern Europe traditions.

roll the risen dough flat, cover it with nuts-butter-sugar or apple filling or plum filling or poppy-seed filling.

roll it up so it is a loaf, or turn the ends of the loaf together to make a wreath

bake.

your bread dough looks GREAT. Once you have the recipe down, you can make SO MANY things with it!

I use the redstar rapid rise yeast.. seems better with the heavier doughs using gluten-free flours.

It was waaay easier to braid than I thought it would be....lol, I stuck cheese all over it, along with what I had spread out.


I just put it through flippin' and floppin' hell....shhhh, it's resting for a half hour.


Then into the oven to bake!.....

Looks kind of complicated!

I finally tried making homemade bread for the first time a couple of weeks ago when I was stuck inside during the freeze. Came out wonderful and plan to do it again this weekend.

The type of flour you use is critical for foodies making recipes. For bread, you want bread flour. Read a good thorough article on this topic.

It should not look wet so what you want to do is use less liquid as you can always add more based on...the humidity. This makes good common sense.

Did you actually watch a video on proper kneading techniques? You also do not want to overknead dough.

Read up on applying egg washes too. It makes your bread look like a European artisan bread.

Consider learning the Austrian method of creating yeast activation from raisins. That way, as long as you have raisins, likely you can make bread gen if your yeast is past date. This is also the process for making raisin wine.

Challah is a spectacular looking loaf and not difficult. French brioche often impressive. A no knead bread is useful to know how to do but will have a yeastier taste. Try making French or Cuban bread as these are simple and excellent for sandwiches.

Try a dough sponge to autentically make an Italian cracker crust pizza and try making a deep dish Sicilian pizza and make a rosemary and garlic focaccia but on a grill as a challenge.

Make homemade pita bread with falafel or hummus and marinated red peppers. Make that in a skillet on the stove.

A good baker can take a dutch oven and cook on coals and make angel biscuits. A true chef can make salt rising bread. That is very tricky.

Consider making pastry with pearl lard or making troublesome but delicious almond paste filled crossaints (qua son). That is a lot of hand rolling.