You might find you like them better without holes. More room for slathering on the goodness.
The Bread Thread
- Thread starter Boatboy24
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Made them for my youngest daughter, I'll be lucky if there is more than one left tomorrow morning for my breakfast...
DON'T ASK! 
I tried something over the weekend. @VinesnBines and I discuss ideas for using up bumper crops of wine, and she suggested using wine in place of water when making bread. So ... I made the basic white recipe on the back of the King Arthur flour bag, using a second run red in place of the water.
It actually worked, mostly. The bread didn't rise as much as expected, possibly due to the acid nature of the wine, so the loaf is dense. It wasn't red, but nor was it white. Oddly enough, it didn't have much flavor, kind of meh.
But it was an interesting experiment.
It actually worked, mostly. The bread didn't rise as much as expected, possibly due to the acid nature of the wine, so the loaf is dense. It wasn't red, but nor was it white. Oddly enough, it didn't have much flavor, kind of meh.
But it was an interesting experiment.
A day of Easter Bread making with three generations… gram, me, and my Daughter. 16 loaves in total.
Bagel time, new recipe, same day NY style w/high gluten flour. Browned up really nice in 450* oven. There was no egg wash applied...
I add some sourdough discard and it adds quite a bit of flavor. Just make sure your thermometer is adjusted, normally dried yeast gives up the goat around 115*F, FYI. I'm sure the flour that the yeast is mixed in tempers the temperatures at bit.
winemanden
Senior Member
Straight out of the oven, 50/50 Wholemeal and white, yeasted bread. I've been making it for years, just the one loaf at a time after the oven has been used for other cooking. I occasionally make so-called fancy bread or fruit loaf, but this is my regular.
Looks great, wish I could make bread like that.
winemanden
Senior Member
Practise makes perfect, or so they say. I wish I could make bread like that all the time.
Still tastes good, much better than shop bread!
Back in the saddle again........
...you do ship the english muffins to the southwest, right...
They look awesome!
They look awesome!
Raining day, though not complaining, rain needed badly around these parts. Did a sort of cheat, used the bread machine we have here at the cabin to make a dough, then baked it in an old aluminum pan, I think. Whatever it is it's lightweight. Turned out okay once I remade with the yeast as an ingredient, lol.
Merrywine
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Thank you, pardon the delayed response. They are pretty easy to make If you want to have fresh.
Last night I put a pot of spaghetti sauce on and let it simmer over night. Ended up with 7 quarts to freeze for later and one for tonight. Decided we needed some french bread to make garlic toast to go with it and can freeze a couple of loaves for later.
joeswine
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What recipe do you use for the dough
