Bread recipes...
#11
Super Member
Thread Starter
Join Date: Aug 2007
Location: South Puget Sound, Wa. State
Posts: 2,462
Amma...thankyou for that tip.
I will be making bread today or tomorrow depending on time. I haven't bought any "store bread" in ages and I do not use a bread machine either.
I will try one of the recipes posted.
Thanks again.
Kirsten
I will be making bread today or tomorrow depending on time. I haven't bought any "store bread" in ages and I do not use a bread machine either.
I will try one of the recipes posted.
Thanks again.
Kirsten
#13
I pre-heat the pan. I started using a flat ceramic dish that I got at an import store. It looks like it's glazed terra cotta. I got over the fear of moving the bread by hand onto the hot dish. I don't have a peel.
I like Laurel's Kitchen Bread Book a lot. I was making the oatmeal bread all winter. The bread is more dense than white but it has more flavor.
I like Laurel's Kitchen Bread Book a lot. I was making the oatmeal bread all winter. The bread is more dense than white but it has more flavor.
#17
My sister and I have been grinding pinto beans (we have a very old wheat grinder); and it grinds into a very fine flour like wheat. But it works really well when you mix with either white or wheat flour.
We started experimenting to try and make our wheat flour last a little longer. (We make a lot of bread and wheat is so expensive right now) And mixing the bean flour with white/wheat seems to work really well-- I've made a couple things with the beans/white/wheat mix and they turned out well, and even last week, she made some cinnamon rolls that they were reallllllly fluffy.
Though I do have to warn you, if you do want to try it, the flour will smell a little like beans (when I first used it for a pizza crust, I was like "am I making a horrible mistake here??"), but when it cooks, you can't really taste it. It adds a little nut-flavor, but I don't think you can really taste that it's beans.
She roasted them in the oven last time, but I think that was to make it easier to grind. But if have a grinder, you might want to try it.
We started experimenting to try and make our wheat flour last a little longer. (We make a lot of bread and wheat is so expensive right now) And mixing the bean flour with white/wheat seems to work really well-- I've made a couple things with the beans/white/wheat mix and they turned out well, and even last week, she made some cinnamon rolls that they were reallllllly fluffy.
Though I do have to warn you, if you do want to try it, the flour will smell a little like beans (when I first used it for a pizza crust, I was like "am I making a horrible mistake here??"), but when it cooks, you can't really taste it. It adds a little nut-flavor, but I don't think you can really taste that it's beans.
She roasted them in the oven last time, but I think that was to make it easier to grind. But if have a grinder, you might want to try it.
Thread
Thread Starter
Forum
Replies
Last Post
BellaBoo
General Chit-Chat (non-quilting talk)
0
01-14-2012 05:09 PM
craftybear
Recipes
4
10-09-2011 08:17 PM
craftybear
Recipes
6
04-29-2011 05:30 PM
craftybear
Recipes
2
04-07-2011 06:36 AM