Rye not? I had no caraway seeds nor did I have bread flour. I used unbleached all purpose flour instead.
I would like to do this one again one day. It needed some more flour in the end and there were some other ways to make it come out more like the original poster. But it ended up being delicious regardless.
The more I bake these breads the more I notice that I need better pans, bowls and.. even a better oven. Hopefully as time passes you’ll notice my baking ware change as well.
Challah 2.0 x 2! Made for a family Rosh Hashana Dinner. (Edit: I was just told that Rosh Hashana Challah is supposed to be round and not braided)
First off- my oven is awful and needs to be replaced. Also, I now know I need new baking pans since the bottoms were burnt and the tops as you see, did not brown enough.
But don’t be fooled by their looks. These guys were delicious. Especially the more mishappen one- that one was soft, fluffy and great with honey. The other loaf needed more time to rise/less flour- But I was told later that the ”more hearty” leftover challah made for delicious french toast!
Scottish Morning Rolls
So I found a bread book and made the Scottish Morning Roll recipe in it- Didn’t come out that great though. It asked for fresh yeast and I thought I could get the yeast to activate in the warm inviting milk/water combo. But I think no matter what- active dry yeast has to actually hang out with water and sugar and rise before it is used.
It seems like this dude from 2006 had the same problem.
There will be pictures so look forward to them.
Not one of my best breads- I got worried once after adding 5 cups of flour, the wet ingredients were no longer taking in the flour. Regardless, I pushed on and the dough did rise a bit- but not enough. So I should have waited longer. As you can see the bread I made did not rise enough and in the end, the bread came out dry and crumbly! Oh no!
My friend who is a Bread Guru told me this:
What some people do when they need bread to rise and it’s cold, is they’ll turn their over onto like 250 for a minute or two, then turn it off, and stick the dough in there just for a little bit of a warmer atmosphere, it should still be comfortable to stick your hand in…
I will make sure to follow this rule in the future!
Another day another bread! This one was my spin on the beer bread recipe below:
What caught my eye most about this recipe was that it used yeast rather that baking soda.
Of course I used Heineken Beer, and instead of the Whole Wheat flour and wheat germ I just used trusty old All Purpose Flour. Of course I wanted a super thick crust- so I put a covered bowl into the oven with the bread in order to get that.
To tell the truth, I thought this bread would come out awful since the dough was sooo wet and sticky after it rose over night- but then again, I guess thats what made the bread so yummy, hardy and moist! (After I took the picture I ended up brushing butter on top of the loaf to make the crust slightly less hard!)
This bread will be made again! Next time with a good stout and rye or whole wheat flour!!
Here we are! As promised- Bread #4!
This one came out delicious- but next time i need to make sure those raisins are not that wet- they slowed down the rising time :(
A fat baguette!! I did this one by hand since I do not have a bread maker- And as you can see the baguette came out more like an Italian bread.
But this ended up being my most soft and delicious bread yet.
I did do one interesting thing- I put a covered bowl with water into the oven with the bread- I think that helped keep the insides softer- YUM!!
My First Bread! A Challah! it came out… OK…
Taste was good- but I used the wrong yeast!!! I used Active Dry instead of Instant Yeast- How embarrassing! So it came out a little harder than intended.
The link I used is now gone - sorry about that…