wayrid
Elsberry, MO
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Joined: 11/11/2004
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Use butter milk. That will do what you are wanting.
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paddykernahan
Westland, MI
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Joined: 08/07/2007
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5 cups white flour
2 cups water
1 tablespoon kosher salt
2 envelopes yeast
No sugar
No milk
Nothing else
Mix the water and salt to dissolve.
Mix flour and yeast.
Add water/salt mix to flour/yeast mix and stir until it forms a ball of dough.
Kneed dough for about ten minutes on a floured board until smooth and elastic.
Let rise in an cloth covered oiled bowl in a cool area for 1-2 hours.
Remove and knead again for a few minutes and place back in the oiled bowl to rise again for 1-2 hours.
Remove from bowl and divide in two and knead again for a few minutes, then shape loaf for the baking container of your choice (I shape into a ball and use a Brotform Bread Rising Baskets).
Let rise until doubled in size and transfer to oven and bake.
Not sure of how long to bake in a pan because I bake on a pizza stone without a pan (450 F for about 45-50 min)
Just used this recipe for pizza this weekend.
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Baked some rye/pumpernickel this weekend also (I guess I was in the baking mood)
From memory which is not as good as it used to be:
2.5 cups water
1 tablespoon kosher salt
1/2 cup sugar
Mix these together to dissolve.
3 cups rye flour
3 cups bread flour
1/2 cup cocoa powder
3 tablespoons caraway seeds
2 envelopes dry yeast
mix the wet and dry together and follow the same kneeing/rising schedule as for the white bread.
Note: the dough will be a little sticky and you will need to add flour to the board while kneading. Also the dough will not be able to rise as high as the white bread due to the reduced gluten content of rye flour.
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SWMO
Southwest Missouri
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Joined: 08/27/2006
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You don't say what size loaf you require? If you add moisture it will make the bread more moist and inhibit some rise, but overall its the leavening agent that determines the rise in the end.
If you don't require a large loaf, a baking powder quick bread might suit you.
You could try the recipe, in half, deleting the yeast, water and oil and adding 1 tespn of baking powder per cup of flour and replacing the milk and water with buttermilk.
Mix the dry, add the wet and put in a loaf pan, rest 5-10 minutes and bake 375 for 40-45 minutes.
2002 Ford F350 Crew, LB, DRW, 7.3L
Jayco Designer 34RLQS
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Rabone
Southwest Missouri
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Thanks everyone who made suggestions.
I am going to try the buttermilk this next time as a substitution for the milk and see what that does.
Will post back what happens.
Rick and Gloria
2004 KIA Sorento - Fulltime 4x4 - V6
2003 Fleetwood Mesa
- 2006 Days Camping: 6
- 2007 Days Camping: 11
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PattieAM
Maryland
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Joined: 08/03/2005
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My grandmother used LARD in place of oil or butter, and she had moist loaves. As lard isn't always readily available, I've only tried it 2-3 times, but got excellent results. If I remember correctly, you use slightly less lard than you would butter/oil.
I have also added wheat gluten to my dough, and have had excellent 'tender' results. (Loaves seemed to rise better, and weren't so doughy).
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Rabone
Southwest Missouri
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PattieAM wrote:My grandmother used LARD in place of oil or butter, and she had moist loaves. As lard isn't always readily available, I've only tried it 2-3 times, but got excellent results. If I remember correctly, you use slightly less lard than you would butter/oil.
I have also added wheat gluten to my dough, and have had excellent 'tender' results. (Loaves seemed to rise better, and weren't so doughy).
Oh my! I think my health conscious daughter and RN wife would shoot me if I used lard in my bread. I don't think I could even sneak it into the house, I think there are silent alarms hidden around that would go off!
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SWMO
Southwest Missouri
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Quote:Oh my! I think my health conscious daughter and RN wife would shoot me if I used lard in my bread.
I hear that, but if anyone wants the saturated fat, Hispanic section in the grocery seem to always have lard available.
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vern751
Wisconsin
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Joined: 02/18/2005
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I would check my recipe if I were you. Two yeast cakes seems like an awful lot of yeast for 5-6 C. of flour. It might be over active with that much. I use 1 yeast cake for 5-7 pounds of flour and have no problem getting it to rise.
Jeff,Ted
Spencer the wonder lab
2002 35' Dutchmen bunkhouse
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