Re: [CnD] What do I need to begin baking bread?

[Cindy Simpson via Cookinginthedark]

Dear Steve,
I'm not Penny, but I looked over her original message and I saw this
instruction:
Stir in 6 1/2 cups flour, mixing
until there are no dry
patches.

It looks like there is indeed flour in this recipe.  You may have just
missed it, but it's there.



On Tue, Jan 10, 2017 at 12:39 AM, Steve Stewart via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> penny, this does not have any flour. don't you need it?
> Steve Stewatrt
>
> -Original Message- From: Penny Reeder via Cookinginthedark
> Sent: Saturday, January 07, 2017 6:31 PM
> To: cookinginthedark@acbradio.org
> Cc: Penny Reeder
> Subject: Re: [CnD] What do I need to begin baking bread?
>
> Hi Will, You can certainly purchase a bread machine, but you don't
> need one! I'm going to share an easy recipe for crusty French-style
> bread. The dough makes enough for at least 3 loaves, and you don't
> have to use it all at once. You can store it, covered in the
> refrigerator, for up to 2 weeks, and take it out to bake another loaf
> as needed. I love this bread and made it quite a lot at the beginning
> of 2016, then I got out of the habbit. I think you are inspiring me to
> begin making bread again! Hardly anything in the world is more
> delicious than homemade bread with sweet Irish butter!
>
> Simple Crusty Bread, from "Artisan Bread for 5 Minutes a Da
> "
>
> Here's the recipe for Simple Crusty Bread that ran in The New York
> Times: "In a large bowl or
> plastic container, mix 1 1/2 tablespoons yeast and 1 1/2 tablespoons
> kosher salt into 3 cups
> lukewarm water (about 100 degrees). Stir in 6 1/2 cups flour, mixing
> until there are no dry
> patches. Dough will be quite loose. Cover, but not with an airtight
> lid. Let dough rise at room
> temperature 2 hours (or up to 5 hours).
>
> "Bake at this point or refrigerate, covered, for as long as two weeks.
> When ready to bake,
> sprinkle a little flour on dough and cut off a grapefruit-size piece
> with serrated knife. Turn
> dough in hands to lightly stretch surface, creating a rounded top and
> a lumpy bottom. Put dough on
> pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with
> remaining dough or
> refrigerate it.
>
> "Place broiler pan on bottom of oven. Place baking stone on middle
> rack and turn oven to 450
> degrees; heat stone at that temperature for 20 minutes. Dust dough
> with flour, slash top with
> serrated or very sharp knife three times. Slide onto stone. Pour 1 cup
> hot water into broiler pan
> and shut oven quickly to trap steam. Bake until well-browned, about 30
> minutes. Cool completely.
> Yields 4 loaves."
>
>
>
> I usually get only 3 loaves from this amount of dough -- I guess my
> family likes a larger loaf. Like any French bread, this loaf does not
> keep very well -- but we have no trouble eating most of a loaf at one
> meal and making French toast out of any that's left over.
>
> Enjoy!
> Penny
>
>
> On 1/7/17, Deborah Barnes via Cookinginthedark
>  wrote:
>
>> There was this really wonderful lady who used to make white bread for me
>> when I was little.  I don't know what her recipe was but it was the best
>> bread I ever had--she didn't have a machine, and I've never tasted any
>> bread
>> (machine or otherwise) that tasted as good as hers.  >
>> Deb B.
>>
>> -Original Message-
>> From: Kathy Brandt via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Saturday, January 07, 2017 5:29 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Kathy Brandt
>> Subject: Re: [CnD] What do I need to begin baking bread?
>>
>> You don't have to have a bread machine. I don't have one. I started out
>> making white bread.
>>
>> On Jan 7, 2017, at 4:51 PM, William Henderson via Cookinginthedark
>>>  wrote:
>>>
>>> Hello,
>>>
>>> It's kind of cool that I'm asking this, as my cooking skills have
>>> begun to get better and now I can prepare very simple meals and am
>>> getting better.
>>> I love bread and have always wondered how to bake bread.  Even if it's
>>> just bread I can just use for eating with dinner or sandwiches and
>>> then getting better.
>>> I want to know what materials I need to begin.  I know I need some
>>> kind of bread machine but don't have one.  What do you recommend?
>>> And, does anyone have recipes to get me started?  I hope it will be easy.
>>> Will
>>> ___
>>> Cookinginthedark mailing list
>>> Cookinginthedark@acbradio.org
>>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>>
>>
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> 

Re: [CnD] What do I need to begin baking bread?

[Steve Stewart via Cookinginthedark]

penny, this does not have any flour. don't you need it?
Steve Stewatrt

-Original Message- 
From: Penny Reeder via Cookinginthedark

Sent: Saturday, January 07, 2017 6:31 PM
To: cookinginthedark@acbradio.org
Cc: Penny Reeder
Subject: Re: [CnD] What do I need to begin baking bread?

Hi Will, You can certainly purchase a bread machine, but you don't
need one! I'm going to share an easy recipe for crusty French-style
bread. The dough makes enough for at least 3 loaves, and you don't
have to use it all at once. You can store it, covered in the
refrigerator, for up to 2 weeks, and take it out to bake another loaf
as needed. I love this bread and made it quite a lot at the beginning
of 2016, then I got out of the habbit. I think you are inspiring me to
begin making bread again! Hardly anything in the world is more
delicious than homemade bread with sweet Irish butter!

Simple Crusty Bread, from "Artisan Bread for 5 Minutes a Da
"

Here's the recipe for Simple Crusty Bread that ran in The New York
Times: "In a large bowl or
plastic container, mix 1 1/2 tablespoons yeast and 1 1/2 tablespoons
kosher salt into 3 cups
lukewarm water (about 100 degrees). Stir in 6 1/2 cups flour, mixing
until there are no dry
patches. Dough will be quite loose. Cover, but not with an airtight
lid. Let dough rise at room
temperature 2 hours (or up to 5 hours).

"Bake at this point or refrigerate, covered, for as long as two weeks.
When ready to bake,
sprinkle a little flour on dough and cut off a grapefruit-size piece
with serrated knife. Turn
dough in hands to lightly stretch surface, creating a rounded top and
a lumpy bottom. Put dough on
pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with
remaining dough or
refrigerate it.

"Place broiler pan on bottom of oven. Place baking stone on middle
rack and turn oven to 450
degrees; heat stone at that temperature for 20 minutes. Dust dough
with flour, slash top with
serrated or very sharp knife three times. Slide onto stone. Pour 1 cup
hot water into broiler pan
and shut oven quickly to trap steam. Bake until well-browned, about 30
minutes. Cool completely.
Yields 4 loaves."



I usually get only 3 loaves from this amount of dough -- I guess my
family likes a larger loaf. Like any French bread, this loaf does not
keep very well -- but we have no trouble eating most of a loaf at one
meal and making French toast out of any that's left over.

Enjoy!
Penny


On 1/7/17, Deborah Barnes via Cookinginthedark
 wrote:

There was this really wonderful lady who used to make white bread for me
when I was little.  I don't know what her recipe was but it was the best
bread I ever had--she didn't have a machine, and I've never tasted any 
bread

(machine or otherwise) that tasted as good as hers.   wrote:

Hello,

It's kind of cool that I'm asking this, as my cooking skills have
begun to get better and now I can prepare very simple meals and am
getting better.
I love bread and have always wondered how to bake bread.  Even if it's
just bread I can just use for eating with dinner or sandwiches and
then getting better.
I want to know what materials I need to begin.  I know I need some
kind of bread machine but don't have one.  What do you recommend?
And, does anyone have recipes to get me started?  I hope it will be easy.
Will
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Steve Stewart
CnD Moderator
email; cookda...@suddenlink.net 


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