Our Stake's Relief Society Enrichment: NOT KIDDING ha ha How To Make Bread

[ADoyle90815]

I know this is an old thread, but when it comes to yeast, there's an expiration date on it, and if it's past the expiration date, it's best to throw it out since it's not going to work as well since some of them might have died. I love the taste of homemade bread, but it's been a long time since I actually made some.

[marli]

Originally Posted by susieSA

Man oh man I looooovvvveeee homebaked bread...
Taught myself how to bake bread - love to experiment too (kinda an adventruous cook.. hehe)
And have been passing my techniques onto a few of my friends too... Even my stepmom

I'd love to try your recipe susie ... I've had a few goes at it ... so far I've managed bread that is either rock hard, mushy in the middle, or taste like salt blocks

I don't have a bread making machine - would rather learn to do it from scratch by hand - be prepared you know ... thought the way I am going through flour I'll have none left soon

Does anyone have a recipe that would definitely work in the solar oven?

Marli

[Iggy]

Originally Posted by ADoyle90815

I know this is an old thread, but when it comes to yeast, there's an expiration date on it, and if it's past the expiration date, it's best to throw it out since it's not going to work as well since some of them might have died.

Originally Posted by Misshalfway

I have a bunch of yeast in my freezer. We were cleaning the garage yesterday and I was reminded that I really didn't know how long I could store it before it goes bad. Is it one year? Is that correct?

Don't throw that yeast out yet. Bring two teaspoonfuls to room temperature, dissolve in 110 degree water- 1/4 cup of water, and add a healthy pinch of sugar. If it takes more than 5 minutes for the yeast to foam to 1 cup then your yeast is dead.

If your yeast is frozen or refrigerated, take the required amount and allow it to come to room temperature before you 'proof' it.

I have had nearly 1.5 pounds of yeast in the fridge for 5 years now, and it proofs beautifully each time I use it.

[Iggy]

Originally Posted by marli

I'd love to try your recipe susie ... I've had a few goes at it ... so far I've managed bread that is either rock hard, mushy in the middle, or taste like salt blocks

I don't have a bread making machine - would rather learn to do it from scratch by hand - be prepared you know ... thought the way I am going through flour I'll have none left soon

Does anyone have a recipe that would definitely work in the solar oven?

Marli

If it is rock hard, you have kneaded way too much flour into it, or not allowed it to rise enough before baking. If it is mushy then you have not cooked it long enough or in a hot enough over. 45 min at 350 degrees minimum. And salt will kill the yeast- so go easy with it.

Be sure you stir and fluff your flour before you start measuring it. You do not need to sift it. Use the largest wire whisk you have and stir your flour. Then measure your flour using dry measuring cups, and spooning the flour into it, then scraping off the mound of overflow with a flat knife.

Be sure your yeast is working, proof it (see my other post in this thread), and don't use really cold water or milk, or too hot of liquids.

Google white bread- Allreceipes.com is a real good site for nearly any receipe. Put all of your liquid, sugar and salt(the sugar and salt should be totally dissolved) into a bowl that will hold all of the ingredients, now add only half of your flour, one cup at a time and beat with an electric beater. You want this to be thoroughly mixed and nearly frothy.

Put the mixer away, and get a really good, sturdy spoon, add all but two cups of the rest of the flour, mixing as good as you can. Don't stress out if you can't mix it all nice and smooth- it isn't worth the bother. You are going to knead the dough and that will make it nice and smooth.

Remove all jewelry-Wash your hands really good with soap and HOT water, then rinse your hands in cold water, damp dry with a paper towel.

Flour the table well with part of the reserved two cups of flour- dump the bread dough onto the flour. It is going to look like a glump of mottled dough- using your fingers scrape it off the mixing spoon, and using a rubber spatula, scrape it out of the bowl. Now let the dough rest for 10 minutes.

During this time,you will need to wash your hands of the dough that stuck to you. I also wash the bowl and mixer parts and dry them. Lightly grease the bowl.

10 minutes are up- you lightly flour the glump of dough and start kneading it, adding flour a hand full at a time. Knead in flour each time thoroughly.

Let the dough stick to you- eventually it will stop sticking. I set the timer so I knead for 20 minutes.

When the 20 minutes are up, I put the dough back into the bowl - -lightly grease the bowl so the dough won't stick-- cover with waxed paper that has been lightly greased, then cover that with a terry kitchen towel and allow to rise. Set in a draft free area of the kitchen. Some put it in the oven, I really don't like to do that. You can warm up your oven, turn it off, then place the dough on top of the stove. If you do that make sure you turn the oven OFF- other wise your dough is going to cook on the side that is closest to the right back burner. Not a good thing.

When the dough has doubled in size, or when you stick your forefinger into the dough up to your first knuckle and the hole stays, then you punch the dough down, turning the dough in the bowl until all the gas is punched out of it. Cover with wax paper and towel and allow to rise one more time.

The second time will take a bit longer than the first- When it has risen again,turn the dough out onto your lightly floured table and make into loaves. Let the dough in the loaves rise until double in size and then bake at 350 degrees for a minimum of 45 minutes, or until the loaf sounds hollow when you thunk it on the top while still in the loaf pan.

[marli]

Thank you Iggy for that very detailed "how to".

I will be giving it a go asap!

Marli

[Raine]

As far as a storage/survival supply yeast, you could always make sourdough starter for a "never ending" supply. It's not that hard to take care of after the first week or two, and there are several recipes for it from scratch online, as well as starters you can buy.

Also, I've kept a jar of yeast in the freezer for over 4 years, and it's still working fine. I think exposure to heat & moisture is what really breaks it down.

[gina]

My mom never really did the homemade bread thing. She overkneaded on biscuits and bread and they turned out hard. However, I decided to learn how at the ripe old age of 18 and can now make breads and the like. I've never used a machine much (1 or 2 times) but I love to make bread. As far as a grinder goes if you don't have the money for a electric one try using a coffee grinder. That's what I grind with and never have a problem with it. I guess I have more time than money so I do what's cheapest for me but boy that homeground wheat is fabulous. Also, a regular handmixer with dough hook attachments work well for me.