Just put in a fresh loaf of bread!

[Eagle-eye]

Yaaa! Nothing better than baking a fresh loaf of bread in the morning. Warms the house and fills it with that heavenly aroma. Got it started yesterday afternoon.

[JoePa]

I been making bread since for ever - make all kinds - one of my favorite is Jewish New York sourdough rye - when that is toasted you can't have anything that is better - I don't why more people don't make their own bread -

[painterswife]

Originally Posted by JoePa

I been making bread since for ever - make all kinds - one of my favorite is Jewish New York sourdough rye - when that is toasted you can't have anything that is better - I don't why more people don't make their own bread -

I would love that recipe.

[unregistered358967]

Originally Posted by JoePa

I been making bread since for ever - make all kinds - one of my favorite is Jewish New York sourdough rye - when that is toasted you can't have anything that is better - I don't why more people don't make their own bread -

I've shown my friends how and their main complaint is that they don't have the time. I think for them it's an issue of not wanting to wait for it to rise twice then bake. Different priorties I suppose.

[GrannyCarol]

If I don't have time, I use my bread machine. It takes less time than running to the store if I run out (at least less of my prep time) and makes a hugely superior bread to anything I can buy, except a certain brand of sourdough that I love. I pretty much let the bread machine to the kneading and first rise in any case - my kitchen tends to be cold in the winter and very dry, it's hard to get a good rise outside of controlled conditions. Then all you have to do is shape, rise and bake, easy!

I was wondering about the Jewish New York sourdough rye recipe too. I need a good sourdough to save my pocketbook!

[JoePa]

Here it is folks - www.goodcooking.com/recipes/ryebredr.htm - New York Style Rye Bread (New York Style Jewish Rye) -

[painterswife]

Thank-you!

[TRAILRIDER]

I baked bread yesterday and made a big pot of vegetable soup to go with! Yum! I love homemade bread and soup for supper.

For all of those newbie bread bakers out there.....there is a learning curve.

I made bread bricks for a solid year before I got it right. My sweetie ate every single loaf no matter how awful and always said, "It's still better than store bread!" No, really it wasn't, but he is a good guy. I am not sure what I do now that is different than before, but it has been perfect for about the last 10 years. I think its the same with the perfect pie crust...just don't give up. You will be a master soon enough.

[FarmboyBill]

Ill tell ya why everybody don't make their own bread Joe. If they is like me, they would be as big as a house from eating it. I don't bake, so Im not big as a house. IF I cant fry or nuke it, it gets ate cold.

[starlady]

Thanks for that recipe, JoePa. My mom will love it!

In the recipe it says that "the only difference is they baked it in ovens that could inject steam during the first 10 minutes, which gave the crust its blistered look and chewy texture" -- you can simulate that by preheating a small cast iron pan on the lower rack along with the oven; then, after you put the loaves in, put a few ice cubes into the pan and quickly close the door. That gives the steam without the fuss of having to boil a pan or spray down the sides of the oven

[Eagle-eye]

I would love to be able to make a nice German Pumpernickel, but cant ever find a recipe anywhere. I think it has to be baked for a really long time to get the black crust.

[Skandi]

Originally Posted by Eagle-eye

I would love to be able to make a nice German Pumpernickel, but cant ever find a recipe anywhere. I think it has to be baked for a really long time to get the black crust.

I just went and checked if what I think of as pumpernickel was really it. and wow there's so many different ideas on what it is from the seriously heavy wholegrain rye that I think it is to what looks like white bread with colouring to me! But the colour comes from malt/molasses not overcooking. Here in Dk a ever so slightly lighter rye bread is the norm, but it's still whole grains in a little bit of flour, looks like cement when you mix it up!

[JoePa]

Originally Posted by starlady

Thanks for that recipe, JoePa. My mom will love it!

In the recipe it says that "the only difference is they baked it in ovens that could inject steam during the first 10 minutes, which gave the crust its blistered look and chewy texture" -- you can simulate that by preheating a small cast iron pan on the lower rack along with the oven; then, after you put the loaves in, put a few ice cubes into the pan and quickly close the door. That gives the steam without the fuss of having to boil a pan or spray down the sides of the oven

All I do is put about a quarter inch of water in a large flat pan and place it on a lower rack - the water turns to steam and in about 10 minutes it's all dried up - also when making this particular rye bread I use sourdough starter that I purchased from King Arthur -

[Jade1096]

I started some dough a couple of hours ago. I think it may be too cool in the house because it's just barely rising!

[Glacialtill]

I'll chime in to recommend No-Knead Bread. Simple, fantastic, and remarkable. We've been doing it for a while and always have great results.

The basic idea is you make a really wet dough. Stir it up. Let it do it's thing in a bowl at room temperature for 18-24 hours. Preheat a covered, heavy pot in the oven. Dutch ovens will do the trick. We use our cast-iron Le Creuset. Keep it covered for about 20 minutes and then take off the cover to finish.

Definitely not the bread recipe I learned as a kid, but trust me. The result is amazing.

Here are the details. Video and recipe links on the left side of the site.

http://www.nytimes.com/2006/11/08/dining/08mini.html

[JoePa]

I make all kinds of bread - even bangles - pita bread - and all kinds of rye, whole wheat and white breads - a lot of the time I make up my own receipts by changing things or adding other ingredients - I remember when I was a kid - many, many years ago - my mom would make Jewish rye bread - we had a coal stove - to make toast we would take off one of the top lids and put a big slice of rye bread on a long fork and hold it over the fire to toast it - with butter on the toast - that was our breakfast -