Re: [CnD] Simple Bread Recipe

[Danielle Ledet via Cookinginthedark]

I just didn't know if you created it or not. That is all!

On 1/25/17, Helen Whitehead  via Cookinginthedark
<cookinginthedark@acbradio.org> wrote:
> I got it from the internet. Sorry, I can't be of any help, I've never made
> bread before.
>
> -Original Message-
> From: Danielle Ledet via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Wednesday, January 25, 2017 8:45 AM
> To: cookinginthedark@acbradio.org
> Cc: Danielle Ledet <singingmywa...@gmail.com>
> Subject: Re: [CnD] Simple Bread Recipe
>
> Helen is this your recipe?
>
> On 1/7/17, Helen Whitehead  via Cookinginthedark
> <cookinginthedark@acbradio.org> wrote:
>> Simple Bread Recipe
>> Ingredients
>> list of 4 items
>> . 2 cups warm water, not hot or you will kill your yeasty friends
>> . 2 teaspoons yeast-a packet contains 2.25 teaspoons-close enough.
>> . 2 teaspoons salt
>> . 5-ish cups flour, all-purpose is fine unless you wish to alter it for
>> health reasons
>> list end
>>
>> Instructions
>> list of 12 items
>> 1. Mix the yeast into the water.
>> 2. Combine the salt with two or three cups of flour.
>> 3. Add the flour/salt duo to the water, stirring.or enlisting younger
>> arms
>> to stir for you.
>> 4. Add more flour and continue to stir until the dough holds together and
>> is
>>
>> not wet.
>> 5. Dump the dough onto a clean, floured surface and knead. (If you don't
>> know how to knead bread dough, just fake it. This is very forgiving
>> bread.)
>>
>> Add
>> more flour as needed, but don't overdo it. A little sticky is fine-too
>> dry
>> is not so fine.
>> 6. Knead until it is as smooth as a baby's bottom. If you have no baby's
>> bottom at hand to compare it to, give it the stretch test. Hold the dough
>> up
>>
>> to
>> the light and stretch a portion of it. If you can see light through it
>> before it breaks, congrats! You're finished. If not, give it a little
>> more
>> tender
>> lovin' care. We knead this dough about ten minutes. (Sometimes we cheat
>> and
>>
>> knead less. We've yet to be ostracized for our occasional laissez-faire
>> kneading
>> attitude.)
>> 7. Shape the bread into two or three Italian-shaped loaves or several
>> mini-loaves. Do this by pressing the dough flat and folding it into
>> thirds,
>>
>> or by
>> rolling it up. Put the ugly seamed side down and tuck under the ends.
>> Place
>>
>> the loaves on a lightly greased pan. Optionally, shape two shorter loaves
>> and
>> place them in greased loaf pans for "bread-shaped bread." Grease the top
>> (I
>>
>> like butter), and cover with plastic wrap or a flour sack towel. Set in a
>> warm
>> place to rise-the oven is too warm for rising and will kill your yeast,
>> but
>>
>> the top of the refrigerator is just fine.
>> 8. Let those babies rise until about doubled in size, or until you get
>> tired
>>
>> of waiting, whichever comes first. We wait anywhere from 30 minutes on a
>> hungry,
>> summer's day to an hour and a half on an
>> oops-did-we-forget-about-the-bread
>>
>> day. Normally, 45 minutes should do it.
>> 9. Preheat the oven to 450 degrees Fahrenheit. (My girls bake at 450
>> degrees, and I bake at 425 because I like the little time cushion for
>> when
>> (not if)
>> I get distracted and wander somewhere that I can't hear the oven timer. I
>> won't tell you whose bread my husband likes better.) Preheat for 20
>> minutes
>>
>> if
>> you have
>> baking stones
>> in your oven.
>> 10. Slash the top of the loaves several times diagonally for that
>> authentic,
>>
>> fresh-from-a-French-bakery look. Put the dough in the oven. (If you want
>> to
>> use baking stones, slide the loaves off the pans and onto the stones.)
>> Spritz the interior of the oven with water. (This is optional, but gives
>> the
>>
>> out-of-the-pan
>> loaf a more tender crust. Some people have had trouble with stones and a
>> few
>>
>> oven doors cracking from spritzing a very hot oven with cold water, so
>> you
>> may opt for a heavy duty pan with a couple cups of water set on another
>> rack
>>
>> in the oven. Or skip it. Honestly, I skip it. We're going for simple
>> here.
>> Some of my girls spritz the loaf and the sides of the oven.) Set the
>> timer
>> for roughly 12 to 15 minutes, although it may take up to 20 minutes or
>> more,
>> depending on the 

Re: [CnD] Simple Bread Recipe

[Helen Whitehead via Cookinginthedark]

I got it from the internet. Sorry, I can't be of any help, I've never made 
bread before.

-Original Message-
From: Danielle Ledet via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, January 25, 2017 8:45 AM
To: cookinginthedark@acbradio.org
Cc: Danielle Ledet <singingmywa...@gmail.com>
Subject: Re: [CnD] Simple Bread Recipe

Helen is this your recipe?

On 1/7/17, Helen Whitehead  via Cookinginthedark
<cookinginthedark@acbradio.org> wrote:
> Simple Bread Recipe
> Ingredients
> list of 4 items
> . 2 cups warm water, not hot or you will kill your yeasty friends
> . 2 teaspoons yeast-a packet contains 2.25 teaspoons-close enough.
> . 2 teaspoons salt
> . 5-ish cups flour, all-purpose is fine unless you wish to alter it for
> health reasons
> list end
>
> Instructions
> list of 12 items
> 1. Mix the yeast into the water.
> 2. Combine the salt with two or three cups of flour.
> 3. Add the flour/salt duo to the water, stirring.or enlisting younger arms
> to stir for you.
> 4. Add more flour and continue to stir until the dough holds together and
> is
>
> not wet.
> 5. Dump the dough onto a clean, floured surface and knead. (If you don't
> know how to knead bread dough, just fake it. This is very forgiving bread.)
>
> Add
> more flour as needed, but don't overdo it. A little sticky is fine-too dry
> is not so fine.
> 6. Knead until it is as smooth as a baby's bottom. If you have no baby's
> bottom at hand to compare it to, give it the stretch test. Hold the dough
> up
>
> to
> the light and stretch a portion of it. If you can see light through it
> before it breaks, congrats! You're finished. If not, give it a little more
> tender
> lovin' care. We knead this dough about ten minutes. (Sometimes we cheat and
>
> knead less. We've yet to be ostracized for our occasional laissez-faire
> kneading
> attitude.)
> 7. Shape the bread into two or three Italian-shaped loaves or several
> mini-loaves. Do this by pressing the dough flat and folding it into thirds,
>
> or by
> rolling it up. Put the ugly seamed side down and tuck under the ends. Place
>
> the loaves on a lightly greased pan. Optionally, shape two shorter loaves
> and
> place them in greased loaf pans for "bread-shaped bread." Grease the top (I
>
> like butter), and cover with plastic wrap or a flour sack towel. Set in a
> warm
> place to rise-the oven is too warm for rising and will kill your yeast, but
>
> the top of the refrigerator is just fine.
> 8. Let those babies rise until about doubled in size, or until you get
> tired
>
> of waiting, whichever comes first. We wait anywhere from 30 minutes on a
> hungry,
> summer's day to an hour and a half on an oops-did-we-forget-about-the-bread
>
> day. Normally, 45 minutes should do it.
> 9. Preheat the oven to 450 degrees Fahrenheit. (My girls bake at 450
> degrees, and I bake at 425 because I like the little time cushion for when
> (not if)
> I get distracted and wander somewhere that I can't hear the oven timer. I
> won't tell you whose bread my husband likes better.) Preheat for 20 minutes
>
> if
> you have
> baking stones
> in your oven.
> 10. Slash the top of the loaves several times diagonally for that
> authentic,
>
> fresh-from-a-French-bakery look. Put the dough in the oven. (If you want to
> use baking stones, slide the loaves off the pans and onto the stones.)
> Spritz the interior of the oven with water. (This is optional, but gives
> the
>
> out-of-the-pan
> loaf a more tender crust. Some people have had trouble with stones and a
> few
>
> oven doors cracking from spritzing a very hot oven with cold water, so you
> may opt for a heavy duty pan with a couple cups of water set on another
> rack
>
> in the oven. Or skip it. Honestly, I skip it. We're going for simple here.
> Some of my girls spritz the loaf and the sides of the oven.) Set the timer
> for roughly 12 to 15 minutes, although it may take up to 20 minutes or
> more,
> depending on the size of your loaves and whether or not they are in pans.
> 11. Because all ovens, pans, doughs, and bakers are different, use this
> reliable test to see if your bread is done. Traditionally, cooks tap the
> bread;
> if it sounds hollow, it's done. It always sounds hollow to me when I'm
> hungry and smelling fresh bread. Therefore, I take an
> instant read thermometer
> and insert it into the ugliest part of the bread where nobody will notice a
>
> hole. If the temp reads 190 to 210, it's done.
> 12. Remove, cool briefly, slice, eat. Personally, I believe bread is a
> means
>
> of transporting butter to the mouth, so I say load on the butter!
> list end
>
> Wasn't that simple

Re: [CnD] Simple Bread Recipe

[Danielle Ledet via Cookinginthedark]

Helen is this your recipe?

On 1/7/17, Helen Whitehead  via Cookinginthedark
 wrote:
> Simple Bread Recipe
> Ingredients
> list of 4 items
> . 2 cups warm water, not hot or you will kill your yeasty friends
> . 2 teaspoons yeast-a packet contains 2.25 teaspoons-close enough.
> . 2 teaspoons salt
> . 5-ish cups flour, all-purpose is fine unless you wish to alter it for
> health reasons
> list end
>
> Instructions
> list of 12 items
> 1. Mix the yeast into the water.
> 2. Combine the salt with two or three cups of flour.
> 3. Add the flour/salt duo to the water, stirring.or enlisting younger arms
> to stir for you.
> 4. Add more flour and continue to stir until the dough holds together and
> is
>
> not wet.
> 5. Dump the dough onto a clean, floured surface and knead. (If you don't
> know how to knead bread dough, just fake it. This is very forgiving bread.)
>
> Add
> more flour as needed, but don't overdo it. A little sticky is fine-too dry
> is not so fine.
> 6. Knead until it is as smooth as a baby's bottom. If you have no baby's
> bottom at hand to compare it to, give it the stretch test. Hold the dough
> up
>
> to
> the light and stretch a portion of it. If you can see light through it
> before it breaks, congrats! You're finished. If not, give it a little more
> tender
> lovin' care. We knead this dough about ten minutes. (Sometimes we cheat and
>
> knead less. We've yet to be ostracized for our occasional laissez-faire
> kneading
> attitude.)
> 7. Shape the bread into two or three Italian-shaped loaves or several
> mini-loaves. Do this by pressing the dough flat and folding it into thirds,
>
> or by
> rolling it up. Put the ugly seamed side down and tuck under the ends. Place
>
> the loaves on a lightly greased pan. Optionally, shape two shorter loaves
> and
> place them in greased loaf pans for "bread-shaped bread." Grease the top (I
>
> like butter), and cover with plastic wrap or a flour sack towel. Set in a
> warm
> place to rise-the oven is too warm for rising and will kill your yeast, but
>
> the top of the refrigerator is just fine.
> 8. Let those babies rise until about doubled in size, or until you get
> tired
>
> of waiting, whichever comes first. We wait anywhere from 30 minutes on a
> hungry,
> summer's day to an hour and a half on an oops-did-we-forget-about-the-bread
>
> day. Normally, 45 minutes should do it.
> 9. Preheat the oven to 450 degrees Fahrenheit. (My girls bake at 450
> degrees, and I bake at 425 because I like the little time cushion for when
> (not if)
> I get distracted and wander somewhere that I can't hear the oven timer. I
> won't tell you whose bread my husband likes better.) Preheat for 20 minutes
>
> if
> you have
> baking stones
> in your oven.
> 10. Slash the top of the loaves several times diagonally for that
> authentic,
>
> fresh-from-a-French-bakery look. Put the dough in the oven. (If you want to
> use baking stones, slide the loaves off the pans and onto the stones.)
> Spritz the interior of the oven with water. (This is optional, but gives
> the
>
> out-of-the-pan
> loaf a more tender crust. Some people have had trouble with stones and a
> few
>
> oven doors cracking from spritzing a very hot oven with cold water, so you
> may opt for a heavy duty pan with a couple cups of water set on another
> rack
>
> in the oven. Or skip it. Honestly, I skip it. We're going for simple here.
> Some of my girls spritz the loaf and the sides of the oven.) Set the timer
> for roughly 12 to 15 minutes, although it may take up to 20 minutes or
> more,
> depending on the size of your loaves and whether or not they are in pans.
> 11. Because all ovens, pans, doughs, and bakers are different, use this
> reliable test to see if your bread is done. Traditionally, cooks tap the
> bread;
> if it sounds hollow, it's done. It always sounds hollow to me when I'm
> hungry and smelling fresh bread. Therefore, I take an
> instant read thermometer
> and insert it into the ugliest part of the bread where nobody will notice a
>
> hole. If the temp reads 190 to 210, it's done.
> 12. Remove, cool briefly, slice, eat. Personally, I believe bread is a
> means
>
> of transporting butter to the mouth, so I say load on the butter!
> list end
>
> Wasn't that simple? And it didn't take all day.
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>


-- 
How far you go in life depends on your being tender with the young,
compassionate with the aged, sympathetic with the striving and
tolerant of the weak and strong. Because someday in your life you will
have been all of these.
George Washington Carver
Email: singingmywa...@gmail.com
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[CnD] Simple Bread Recipe

[Helen Whitehead via Cookinginthedark]

Simple Bread Recipe
Ingredients
list of 4 items
. 2 cups warm water, not hot or you will kill your yeasty friends
. 2 teaspoons yeast-a packet contains 2.25 teaspoons-close enough.
. 2 teaspoons salt
. 5-ish cups flour, all-purpose is fine unless you wish to alter it for 
health reasons
list end

Instructions
list of 12 items
1. Mix the yeast into the water.
2. Combine the salt with two or three cups of flour.
3. Add the flour/salt duo to the water, stirring.or enlisting younger arms 
to stir for you.
4. Add more flour and continue to stir until the dough holds together and is

not wet.
5. Dump the dough onto a clean, floured surface and knead. (If you don't 
know how to knead bread dough, just fake it. This is very forgiving bread.) 
Add
more flour as needed, but don't overdo it. A little sticky is fine-too dry 
is not so fine.
6. Knead until it is as smooth as a baby's bottom. If you have no baby's 
bottom at hand to compare it to, give it the stretch test. Hold the dough up

to
the light and stretch a portion of it. If you can see light through it 
before it breaks, congrats! You're finished. If not, give it a little more 
tender
lovin' care. We knead this dough about ten minutes. (Sometimes we cheat and 
knead less. We've yet to be ostracized for our occasional laissez-faire 
kneading
attitude.)
7. Shape the bread into two or three Italian-shaped loaves or several 
mini-loaves. Do this by pressing the dough flat and folding it into thirds, 
or by
rolling it up. Put the ugly seamed side down and tuck under the ends. Place 
the loaves on a lightly greased pan. Optionally, shape two shorter loaves 
and
place them in greased loaf pans for "bread-shaped bread." Grease the top (I 
like butter), and cover with plastic wrap or a flour sack towel. Set in a 
warm
place to rise-the oven is too warm for rising and will kill your yeast, but 
the top of the refrigerator is just fine.
8. Let those babies rise until about doubled in size, or until you get tired

of waiting, whichever comes first. We wait anywhere from 30 minutes on a 
hungry,
summer's day to an hour and a half on an oops-did-we-forget-about-the-bread 
day. Normally, 45 minutes should do it.
9. Preheat the oven to 450 degrees Fahrenheit. (My girls bake at 450 
degrees, and I bake at 425 because I like the little time cushion for when 
(not if)
I get distracted and wander somewhere that I can't hear the oven timer. I 
won't tell you whose bread my husband likes better.) Preheat for 20 minutes 
if
you have
baking stones
in your oven.
10. Slash the top of the loaves several times diagonally for that authentic,

fresh-from-a-French-bakery look. Put the dough in the oven. (If you want to
use baking stones, slide the loaves off the pans and onto the stones.) 
Spritz the interior of the oven with water. (This is optional, but gives the

out-of-the-pan
loaf a more tender crust. Some people have had trouble with stones and a few

oven doors cracking from spritzing a very hot oven with cold water, so you
may opt for a heavy duty pan with a couple cups of water set on another rack

in the oven. Or skip it. Honestly, I skip it. We're going for simple here.
Some of my girls spritz the loaf and the sides of the oven.) Set the timer 
for roughly 12 to 15 minutes, although it may take up to 20 minutes or more,
depending on the size of your loaves and whether or not they are in pans.
11. Because all ovens, pans, doughs, and bakers are different, use this 
reliable test to see if your bread is done. Traditionally, cooks tap the 
bread;
if it sounds hollow, it's done. It always sounds hollow to me when I'm 
hungry and smelling fresh bread. Therefore, I take an
instant read thermometer
and insert it into the ugliest part of the bread where nobody will notice a 
hole. If the temp reads 190 to 210, it's done.
12. Remove, cool briefly, slice, eat. Personally, I believe bread is a means

of transporting butter to the mouth, so I say load on the butter!
list end

Wasn't that simple? And it didn't take all day.

___
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Cookinginthedark@acbradio.org
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