dataz722

Recipes 

Ok, I keep seeing everyone making bread that looks so good on here. I want to make some now but I have never made bread before. What would a good recipe be for someone thats never made bread before. Oh and I have the 6qt kitchenaid mixer so kneading really isnt an issue with me. Thanks.

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AZ_IPA

Recipes 

seems like everyone does Ed's Haus Pale............oh wait, you said bread!

I've been wanting to try Revvy's recipe that has a tons of replies to it: http://www.homebrewtalk.com/f56/no-knead-slow-rise-bread-video-77859/

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Revvy

Recipes 

That's sort of the idiot proof bread...it's not as exiting as getting the mixer out, and then kneeding it...and having it done it two hours, but it IS yummy...

Start there, and there is also a link posted later to another style of bread making similar to it...

My recipe is becoming the bread version of Ed's Haus Pale???? Really????

WOW...I've arrived.

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The Open Heart Surgery Recovery "Dramedy" continues!

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

dataz722

Recipes 

Hmmm maybe some other time I will try that but I am actually looking for something to have with dinner tonight. But I do think i need to make some haus pale too

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dataz722

Recipes 

That could be one of the best compliments I have ever seen.

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AZ_IPA

Recipes 

Well maybe, but not in my case:

batches of Ed's Haus made = 1
batches of Revvy's idiot proof bread made = 0

Maybe soon though - I have a whole jar of yeast thanks to needing 1 tsp for a batch of JAOM

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This makes your signature take up a whole lot less space. - Yuri_Rage

dataz722

Recipes 

Ok, I am using the "your first loaf" from thefreshloaf.com. It is
3 cups flour
2 teaspoons salt
2 teaspoons yeast
1 1/8 cup water

I am going to let it rise for an hour, shape it, let it rise again for another hour then into the over at 375 for 45 minutes....... any suggestions?

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Revvy

Recipes 

Just make sure your oven temp is accurate, mine runs 50 degrees too high, so I have to under compensate for it.

__________________

The Open Heart Surgery Recovery "Dramedy" continues!

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

dataz722

Recipes 

Damn, I didnt even think about that. I have been meaning to get an oven thermometer but never have. I am going to be going by core temp instead of time anyway so just as long as it gets up to 195 in the middle will it cause any big problems if the oven temp is off?

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Revvy

Recipes 

Well if you look at the pic IIRC posted in my bread thread you wiil see that the outside can get a little (politically correct word) Carmellized (really word) Charred

SO keep an eye on it.

__________________

The Open Heart Surgery Recovery "Dramedy" continues!

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew