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Old Jul 30th, 2007, 11:20 PM   #1
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Favourite Bread Recipe

I thought I'd share my favourite bread recipe for all you ehMacers. I have a cheap Black & Decker bread machine, and I love the bread it puts out:

1 3/8 cup water
1 1/2 tbsp olive oil
3 tbsp sugar
1 1/2 tsp kosher salt
1 1/2 cup whole wheat flour
1 1/4 cup all-purpose flour
1/4 cup oats, ground (sent through my coffee grinder)
1/4 cup flax, ground (again, sent through my coffee grinder)
1/4 cup wheat gluten (available at bulk food stores, like the Bulk Barn)
1 1/2 tbsp dry milk powder
2 tsp yeast

Add all the ingredients to your bread machine in that order, hit 1.5 lb loaf on the Whole Wheat cycle, and away you go. I usually load my machine up the night before, set the timer, and next morning I wake up to great bread.

P.S. Stephen Harper caused my last loaf of bread not to rise.
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Old Jul 31st, 2007, 12:47 AM   #2
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Cause he eats babies?

(p.s. thanks for the ressipy. consider it printed for future use)
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Old Jul 31st, 2007, 08:03 AM   #3
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Last year I went to the Good Food Festival with my wife. At the Ontario Home Economics Booth they had a book "Canada's Best Bread Machine Baking Recipes" by Donna Waswhburn and Heather Butt. The publisher is Robert Rose.

These two ladies have litterally written the books on bread machines. They started out testing machines for Black and Decker in Prescott. I think they act as consultants for a lot of the companies now.

What makes this book really impressive to me is I always substitute olive oil for any of the grease in the recipe. I spite of this, I still have not made any 1 1/2 pound stones.

There is a large variety inslcuding some hearth breads where the machine is used as a mixer and the actual baking is done in an oven.
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Old Jul 31st, 2007, 08:22 AM   #4
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Make my bed out of wonder bread..



"Make my bed out of wonder bread.." James Taylor's Chili Dog
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Old Jul 31st, 2007, 12:50 PM   #5
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I've given up on making a decent loaf of bread completely in the breadmaker. Works well to just use the dough setting and then form the dough into a loaf or buns (or occasionally cinnamon rolls) and then baking it in the regular oven.
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Old Jul 31st, 2007, 01:48 PM   #6
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What's wrong with the way the bread machine cooks it?
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Old Jul 31st, 2007, 04:20 PM   #7
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Thanks guytoronto, I haven't used our bread machine in months, and now I have a reason to dig it out of the cupboard.
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Old Jul 31st, 2007, 04:27 PM   #8
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I was a baker one summer 20 years ago and I made 40 - 100 loaves every day by hand. No big Hobart mixer, no helpers, just me and 3 commercial ovens.

Sorry folks, but bread machines make inferior bread. They can be handy for having some quick fresh bread ready without any effort first thing in the morning with the timer or for making something like pizza dough, but for any bread you want that actually has the qualities of good bread, forget it.

Even the worst bread when fresh out of the oven with some butter melting on it is going to be somewhat mouth-watering, but my test for good bread is the taste and texture once it's cooled down and without anything on it. Truly good bread will have a delicious flavour without a spread of butter and for quite some time after being baked. The crust will be baked crusty and the crumb will be chewy and substantial. A bread machine simply can't do this.

Longer risings are the key to developing flavour and texture in the dough. Multi-day risings, especially the levain style that has become common from the "artisan" style bakeries that have proliferated in last decade or so really enhance the flavour of the grain. Even single day bread, using a sponge method will help this. Again, a bread machine can't accomplish this.

My favourite bakeries in the Vancouver area are Terra Breads and Ecco il Pane. Both have grown into quite large businesses, so I'm expecting the quality to dive sometime soon, but so far they've maintained it. They still hand-form all loaves and an actual baker loads and watches the ovens. All Terra Breads are levain sourdough, except for their French white.

I've heard good things about Artisan Bakery in North Van. I know a young woman who works there and she is passionate about her job. I've also heard that Patisserie Lebeau makes some good bread, but I haven't been for a visit yet.

One of my favourite breads that I make is a Kalamata Olive loaf. I also like Walnut breads. The dough takes on a purple hue from the walnuts.

I start the dough on a Tuesday for Saturday baking. This gives the dough several days to slowly rise, with barely any yeast and develop flavour.

My oven just can't maintain the temps required to do a really good loaf, I usually like to bake around 450 F to get a good crust. I put a pan of water in the bottom during the initial oven spring and spray the oven with water during the first few minutes to create steam that makes the traditional crusty crust. Commercial bakeries have bread ovens with integrated steam jets.

Since I like a crusty loaf, I don't use bread pans, all my loaves are usually round or batard (torpedo) shape. I have some baguette pans now which is fun. I get a lot of pot luck dinner invites.
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Old Jul 31st, 2007, 05:11 PM   #9
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That's very informative GA, a kind of bread 101.
It reminds me of how much I miss the fresh bread and buns my grandmother, and mother, used to make when I was young. It also is likely the reason why our bread machine is packed away. It's good in a pinch, but nothing like a good hand-made, oven baked, recipe.
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Old Jul 31st, 2007, 05:27 PM   #10
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Quote:
Originally Posted by GratuitousApplesauce View Post
Sorry folks, but bread machines make inferior bread. They can be handy for having some quick fresh bread ready without any effort first thing in the morning with the timer or for making something like pizza dough, but for any bread you want that actually has the qualities of good bread, forget it.
What a piece of arrogant crap.

Quote:
Originally Posted by GratuitousApplesauce View Post
Even the worst bread when fresh out of the oven with some butter melting on it is going to be somewhat mouth-watering, but my test for good bread is the taste and texture once it's cooled down and without anything on it. Truly good bread will have a delicious flavour without a spread of butter and for quite some time after being baked. The crust will be baked crusty and the crumb will be chewy and substantial. A bread machine simply can't do this.
Your opinion and a dollar are worth about a dollar. Your test for good bread is egotistical and arrogant. You rank right up there with people who judge wines and cheese, and mock those who like a $5 bottle of red with marble cheese.

Quote:
Originally Posted by GratuitousApplesauce View Post
Longer risings are the key to developing flavour and texture in the dough. Multi-day risings, especially the levain style that has become common from the "artisan" style bakeries that have proliferated in last decade or so really enhance the flavour of the grain. Even single day bread, using a sponge method will help this. Again, a bread machine can't accomplish this.
Good for your longer rising, multi-day, artisan blah blah blah. How many people actually care about any of that? Do you ever stand in a grocery store and lambast people for picking up a loaf of Wonder? "Hey you! With the Wonder Bread. You suck, 'cuz that bread doesn't have the enhanced flavour of the grain!"

Ya, I started this thread to talk about a favourite recipe, and you gotta come charging in with your 'Holier Than Thou" attitude when it comes to bread. Thanks dude for contributing positively.
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