Does anyone else regularly (often) bake or even think about bread any more?
Aug 2, 2013 | 2:22 pm
#152
Join Date: Mar 2008
Location: Dublin, Ireland & Florida for all that sunshine!
Programs: CO Silver, DL
Posts: 210
I don't have either a Kitchen-aid or a bread-maker and make bread as my mother did. Our family favourite is griddle bread - 30 mins from getting the mixing bowl out to eating it! 8 oz plain white flour, half teasp salt, half teasp breadsoda, 6oz buttermilk. Heat a flat cast iron griddle, just on the lowest setting. Blend the ingredients together using a spoon/spatula/hand. Don't mix too much, just until it's a softish dough, not wet though. You can do the traditional one cake of soda bread where you take it out, knead lightly for a few seconds on a lightly floured surface and then tidy it into a one inch high loaf. Place this on the griddle, about 15 mins first side and 10 mins on the second side. It'll be a light brown when cooked through and will sound a little hollow when you tap it. I usually split the dough into 4 and make individual breads. Cut across the middle if you're making the smaller ones or cut slices across the bread if you've made one loaf...it's so yummy when still warm and buttered!
Aug 6, 2013 | 7:43 pm
#153
Join Date: Mar 2010
Posts: 1,305
When travelling, no.
When home, yes, once or twice a week. It is a good way to get up early in the morning, and start the day. I have a Zojirushi Bread machine, but don't use it much except for making preserves.
I use a stainless mixing bowl, safe-yeast, filtered water, a mix of local flours, and millet /and or pumpkin seeds, all by hand. I knead it three times, and use a number of wicker Bannettons, or Brotforms for the final proofing rise and form.
A little bread and local butter with coffee is a good start any day.
Other than that here, it is a little Focaccia now and then, well seasoned, and brushed with garlic oil and herbes. It is so simple to make. That and some of the local sharp cheeses is a meal, when combined with a little salad and wine.
When home, yes, once or twice a week. It is a good way to get up early in the morning, and start the day. I have a Zojirushi Bread machine, but don't use it much except for making preserves.
I use a stainless mixing bowl, safe-yeast, filtered water, a mix of local flours, and millet /and or pumpkin seeds, all by hand. I knead it three times, and use a number of wicker Bannettons, or Brotforms for the final proofing rise and form.
A little bread and local butter with coffee is a good start any day.
Other than that here, it is a little Focaccia now and then, well seasoned, and brushed with garlic oil and herbes. It is so simple to make. That and some of the local sharp cheeses is a meal, when combined with a little salad and wine.
Aug 8, 2013 | 2:54 pm
#154
Join Date: Jun 2013
Posts: 53
I enjoy a breakfast of home made bread and real butter with a nice cup of coffee. A very relaxing way to start the day.
If I didn't live in Arizona and have the A.C. running from April to November, I would make traditional bread and bake in the oven daily. Now, I use the bread machine when the a.c. is running. I don't heat up the house and I am not looking to find a nice spot to raise the dough out of the cool air blowing.
If I didn't live in Arizona and have the A.C. running from April to November, I would make traditional bread and bake in the oven daily. Now, I use the bread machine when the a.c. is running. I don't heat up the house and I am not looking to find a nice spot to raise the dough out of the cool air blowing.
