| T O P I C R E V I E W |
| LakeOntarioFarmgirl |
Posted - Sep 28 2009 : 4:02:33 PM
Does anyone have this book?
I am desperately trying to get it, it will be a while from my library I think.
I have the basic boule recipe, but I am looking for the whole wheat sandwich bread recipe, if anyone wants to share?!!!
Thanks!
Brenda
FarmGirl # 711
http://theviewfromhere-brenda.blogspot.com/ |
| 12 L A T E S T R E P L I E S (Newest First) |
| Miss2Missus |
Posted - Oct 03 2009 : 8:20:18 PM
i havent been able to find it. sorry hun. im kinda overrun here. trying to reorganize
Karen ^_^
http://apple-and-eve.blogspot.com/ |
| Room To Grow |
Posted - Oct 03 2009 : 7:45:25 PM
I love to bake...for me it is relaxing. But this is my fear...I really cant even make good biscuits. They arae just hockey pucks...And I have such a fear of making bread. I havent tried....Just to scared.
Deborah
we have moved to our farm...and love it |
| KJD |
Posted - Oct 03 2009 : 5:54:07 PM
Fantastic book! Makes delicious, beautiful bread. |
| KarenP |
Posted - Oct 01 2009 : 2:36:35 PM
I have the book...
100% Whole Wheat Sandwich Bread
Makes Three 1-1/2lb loaves
1-1/2 cups lukewarm water
1-1/2 Cups lukewarm milk
1-1/2 tablespoons yeast(1/1/2 packets)
1 Tablespoon plus 1 teaspoon salt
1/2 cup honey
5 tablespoons oil
6-2/3 cups whole wheat flour
Mix and storing the dough:
Mix the yeast, salt, honey, and oil with the milk and water, in a 5 quart bowl.
Mix in remaining dry ingredients without kneading, using a spoon, food processor or stand mixer.
Cover (not airtight) and allow to rest at room temp until the dough rises and collapses (or flattens on top) approx 2 to 3 hours.
The dough can be used immediately after initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 5 days.
On baking day: lightly grease a 9x4x3 nonstick loaf pan. Using wet hands scoop out a 1-1/2 lb(cantaloupe size)handful of dough.
This dough is pretty sticky and oftern is easiest to handle with wet hands.
Keeping your hands wet, quickly shape into ball by stretching the surface of the dough around to the bottom on all four sides. rotating the ball a quarter-turn as you go.
Drop the loaf into prepared pan.
You want to fill the pan slightly more than half full.
Allow the dough to rest for 1 hour and 40 minutes. Flour the top of the loaf and slash, using a serrated bread knife.
Twenty minute before baking time, preheat the oven to 350 F, with an empty broiler pan on any other shelf that won't interfere with the rising bread.
If you're using a stone, the preheat can be as short as 5 minutes.
Place the loaf on a rack near the center of the oven. Pour 1 cup of hot tap water into the broiler pan and quickly close the oven door. Bake for 50 to 60 minutes, or until deeply browned and firm.
Allow to cool completely before slicing in order to cut reasonable sandwich slices.
Karen
"Purest Spring Water in the World" |
| Brenda Kay Groth |
Posted - Oct 01 2009 : 07:42:15 AM
i have the book, it is available through Mother Earth News and i believe on some of the sites like Amazon
bloom where you are planted |
| Miss2Missus |
Posted - Sep 29 2009 : 6:58:47 PM
oh i love that book and i believe i have it around here. ill take a look and get back to you.
Karen ^_^
http://apple-and-eve.blogspot.com/ |
| geminidream62 |
Posted - Sep 29 2009 : 6:35:03 PM
Brenda, I've tried the no-knead artisan bread that is from the NY Times author (can't recall his name now but I believe he is the one who started this recent fad) and it is addicting to make. But after reading about MaryJane's bread and the fact that her bread does not rely on commercial yeast I won't go back to making sourdough bread the no-knead way. I just don't like the idea of adding all that yucky yeast to my body when it would be so much healthier to maintain a mother and have natural yeast that is easier on our cells.
Molly
http://geminisdream.blogspot.com/ |
| willowtreecreek |
Posted - Sep 29 2009 : 5:08:52 PM
Lynner - MaryJanes recipe is a sourdough recipe.
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
|
| Lynner |
Posted - Sep 29 2009 : 12:23:26 PM
Brenda,
Thank#347; for the link. I am excited to find the recipe and try it. Especially since we only make sourdough breads. A quicker bread, even just for home, would be great!
Sheri
Many Hands Make Light Work!
...God made the seed to grow...1 Cor 3:6
The best fertilizer for a farm, are the farmers footsteps... |
| LakeOntarioFarmgirl |
Posted - Sep 29 2009 : 10:11:40 AM
Hi Sheri!
Wow, I wish I had the gumption to sell my breads! It must keep you busy!
I got started with this, because for years I made my bread, but with a big family, all my tried and true recipes make too big a batch for just husband and I now. Also, I've always loved buying the artisan breads at the grocery but hate paying $4.00 a loaf! I can't remember where I first saw this book, but it's "Artisan Bread in 5 minutes a day" by: Jeff Hertzberg and Zoë François. I don't know why I wrote 10 minutes! lol!
Anyways, Mother Earth News has the article and their basic recipe. It's so simple, and I love that I can make as big or small a loaf as I want, plus I can put it in a traditional bread pan if I want to for sandwich bread.
Here's the link: http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx
Julie- Thanks for that link, I didn't know Mary Jane had bread recipes, but I'm still pretty new here, I will definitely check it out! :)
Brenda
FarmGirl # 711
http://theviewfromhere-brenda.blogspot.com/ |
| willowtreecreek |
Posted - Sep 29 2009 : 05:43:41 AM
Please check out MaryJanes Bread! It only takes 5 minutes! www.breadthemaryjaneway.com
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
|
| Lynner |
Posted - Sep 29 2009 : 03:54:01 AM
Brenda,
I make/sell artisan bread baked in a La Cloche. However, it is not a ten minute recipe. I make Sicilian 100% whole wheat,Natural white and Half wheat half natural white and also wheat/rye mix. These are all sourdough. I would be interested in your ten minute bread though, sounds interesting. Recently we added olive/parmasean sourdough and cranberry/pecan sourdough. So far they are selling well. We sell at our local Farmers Market. Never heard of the ten minute book.
Hope you find it, and share the quick recipe. Sometimes I find myself out of bread, and it takes at least 4 hours to make more. A quicker recipe would be worth trying. 
Happy Hunting,
Sheri
Many Hands Make Light Work!
...God made the seed to grow...1 Cor 3:6
The best fertilizer for a farm, are the farmers footsteps... |
