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04 Dec 06 - 12:08 PM (#1899766) Subject: BS: Home made bread From: Donuel I love our bread making machine but we have few recipes. I wonder if hemp seed flour is legal. If so, one could make a fortune and make the healthiest bread on earth. http://www.ratical.org/renewables/hempseed1.html |
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04 Dec 06 - 12:11 PM (#1899768) Subject: RE: BS: Home made bread From: Bert Sounds good to me. Just don't mention hemp when you sell it. Ingredients... Flour Salt Yeast Sugar Can you buy hemp flour? |
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04 Dec 06 - 12:14 PM (#1899769) Subject: RE: BS: Home made bread From: MMario if you find a store that stocks it, yes. |
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04 Dec 06 - 12:17 PM (#1899773) Subject: RE: BS: Home made bread From: Bert Nice one MMario. |
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04 Dec 06 - 12:19 PM (#1899776) Subject: RE: BS: Home made bread From: Emma B as grown in God's own county let me now what it tastes like - when you're able to! |
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04 Dec 06 - 12:32 PM (#1899791) Subject: RE: BS: Home made bread From: MMario no bert - its true - it is legal (ands so are other hemp seed products) but finding a store that carries it can be difficult. Wegman's has been carrying a hempseed cereal in it's organic section and *some* of them have hempseed flour. |
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04 Dec 06 - 12:55 PM (#1899809) Subject: RE: BS: Home made bread From: bobad This article The Secret of Great Bread: Let Time Do the Work from the NY Times sure tempts me, they make the bread sound so good. I wanted to try it but don't have a suitably sized vessel for baking it in. Recipe: No-Knead Bread Adapted from Jim Lahey, Sullivan Street Bakery Time: About 1½ hours plus 14 to 20 hours' rising 3 cups all-purpose or bread flour, more for dusting ¼ teaspoon instant yeast 1¼ teaspoons salt Cornmeal or wheat bran as needed. 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. 2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. 3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. 4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Yield: One 1½-pound loaf. |
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04 Dec 06 - 01:02 PM (#1899816) Subject: RE: BS: Home made bread From: Bunnahabhain Frankly, doing it the normal way seems easier. Knocking out any frustraitions the day has yielded on a lump of dough, rather than the stupid collegue etc who is the source of the frustration, is very satisfying and sensible. Tomorrow, I am experimenting with chocolate bread. |
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04 Dec 06 - 01:29 PM (#1899838) Subject: RE: BS: Home made bread From: Rapparee Well, birdseed contains hempseed, and know you know why the birdies sing. |
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04 Dec 06 - 01:32 PM (#1899840) Subject: RE: BS: Home made bread From: Donuel I am constantly amazed how much can be learned from the members of this forum. Now let me google a small flour mill for the bread. Did you know that Americans removed 100 million acres of grassland from the mid west in one generation? They did it to plant wheat until the bottom fell out of the wheat market and the dust bowl ensued. Millions of acres are still devoid of the original sea of grass that once stretched to the Rockies. Also Cinninati Ohio was the last home of the last passenger pigeon on Earth. I don't know who ate the last dodo. I think the British were respondsible for the total eradication of the Tasmanian people. There goes the irrelevant alarm on my computer again. Thanks for the bread recipe resources. PS I LOVE WEGMANS. |
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04 Dec 06 - 01:37 PM (#1899845) Subject: RE: BS: Home made bread From: Donuel Rapaire, a lawyer was arrested when he told a policeman in the elavator that his bag of birdseed was full of hemp seed. Also (irrelevant) a woman in Virginia is serving a life sentence for murder because her husband drank over 12 bottles of nutrasweet soda for years which caused methanol poisoning. The police found a SEALED bottle of windshield washer fluid which had methanol and VOILA case solved. She can not appeal because in Virginia one can not present new evidence after sentencing. |
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04 Dec 06 - 01:37 PM (#1899848) Subject: RE: BS: Home made bread From: Sooz Fresh yeast is much quicker than dried. The old fashioned way is quicker than a breadmaker. But the breadmaker can be programmed to have cheese and marmite bread ready to eat when you get home late at night! |
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04 Dec 06 - 02:04 PM (#1899870) Subject: RE: BS: Home made bread From: jeffp Quicker rising is not necessarily better. A slow rise means a finer crumb. |
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04 Dec 06 - 02:28 PM (#1899883) Subject: RE: BS: Home made bread From: Sooz I think that dried yeast gets homemade bread a bad reputation - you could use a loaf for structural purposes as it rarely achieves a bread-like texture! |
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04 Dec 06 - 02:53 PM (#1899896) Subject: RE: BS: Home made bread From: jeffp I've never had a problem using dried yeast. Either the rapid rise or the other. Now for beermaking, I prefer liquid. |
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04 Dec 06 - 03:44 PM (#1899940) Subject: RE: BS: Home made bread From: catspaw49 With hemp the bread rises all by itself...........But there's nothing like it I guess. A little peyote jelly and you're all set. For what, I have no idea. Spaw |
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04 Dec 06 - 03:58 PM (#1899955) Subject: RE: BS: Home made bread From: Barry Finn I had a recipe for beer bread but I can't remember it anymore. I gave up eating beer a long time ago. And they said it was easy as remembering 1-2-3. 1 16 oz. bottle of beer 2 tble of something or others 3 cups of flour (I think) Good tasting too. Barry |
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04 Dec 06 - 04:01 PM (#1899960) Subject: RE: BS: Home made bread From: jeffp The something or other was probably baking powder. I have a recipe somewhere that is just self-rising flour (flour and baking powder) and beer. |
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04 Dec 06 - 04:20 PM (#1899973) Subject: RE: BS: Home made bread From: Bat Goddess Yeah, my recipe's at home so I can't consult it. I used to make it all the time -- quick and good. We now use no sodium baking powder, though. (Works just as well.) I think the recipe says you can substitute selzer for the beer. (I usually buy cheap American-style canned beer for making bread.) Linn |
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04 Dec 06 - 05:29 PM (#1900033) Subject: RE: BS: Home made bread From: Linda Goodman Zebooker My most recent attempt at breadmaking was not successful last spring - very dry and not very lofty. I hadn't made bread for about 15 years, and didn't have the patience or muscles to knead it long enough, I think. Some of the best homemade bread I ever had came from a family with a 2-year-old. That little girl loved to knead bread and would do it for a LONG time. I too, love Wegmans. That place is like theater. The fact that you can buy groceries there is irrelevant. If you get a couple of ex-Western NY people together they start talking Wegmans after about 5 minutes. The Wegmans chain has now come to the DC area, but it's pretty far away from where I live. --Linda |
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04 Dec 06 - 05:32 PM (#1900036) Subject: RE: BS: Home made bread From: Scoville I don't normally eat white bread but this is--cross my heart--the best white bread I've ever tasted. I grew up with whole wheat and consider WonderBread to be a form of chemical warfare, but this is a whole different class of refined flour product. I'll find the bread machine version when I get home. My uncle Fritz is a dentist by trade but entertains himself by building things (houses, toy trains, insanely detailed ship models) and baking. This is the end result of much culinary tinkering. It slices thinly, doesn't crumble, the crust is chewable, and--gasp--it actually tastes like bread, even though it's white flour. Uncle Fritz's Perfected White Bread 3 cups warm water 3 cakes yeast 1/4 cup honey 9-10 cups white flour 5 teaspoons salt 5 tablespoons oil Combine water, yeast, and honey and stir until the yeast dissolves. Add half of the flour and all of the salt. Beat hard with a spoon until the batter us smooth. Add the rest of the flour and blend well. Pour the oil over the dough and knead it in a bowl for a few minutes (2-3 minutes at the most) so that the dough absorbs most or all of the oil. Cover the dough and let it double (about 45 minutes). Punch it down, turn it out onto a lightly floured board, and knead it a little more. Shape it into two loaves and place them in buttered loaf pans. Let them double again (another 30 minutes). Bake at 400 degrees for 30 minutes or until done. |
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04 Dec 06 - 05:46 PM (#1900047) Subject: RE: BS: Home made bread From: Stilly River Sage This is the bread I make several times a week. I start it in the bread machine, but run it on the Manual setting, so after kneading and the first rise I put it in my own greased bread pan. Let it rise again then bake. I'm happier with the loaf in my own pan because that shape doesn't dry out so fast. 1 tablespoon fast acting yeast 3 cups white flour (I use unbleached) 1 cup whole wheat flour (I often use spelt) 1/4 cup brown sugar 1 teaspoon salt ~1 tablespoon olive oil (I don't measure, just eyeball it) 1 1/3 cup warm water If you're not using a bread machine, the technique for this bread is to mix the yeast into half of the flour, then add all of the water and use an electric beater to mix it for a couple of minutes. Then with a wooden spoon add the rest of the flour, and from there do the kneading and rising. The fast yeast doesn't need to proof like the old fashioned yeast. Bake for 35 minutes in a 375 degree oven. Makes a big loaf. SRS |
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04 Dec 06 - 06:48 PM (#1900092) Subject: RE: BS: Home made bread From: Mr Red Miss "any colour but RED" used to bake on a Raeburn (UK coal-fired range). Mixed at 5=30am raise on the warming plate, hour or so on the farm - pop in the Raeburn while breakfasting and take-out just before the (paid) day job. She gave me a loaf one day and that is all it lasted. Got stomache cramp from the gluttony and had to content myself with a slice every visit. |
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04 Dec 06 - 07:02 PM (#1900100) Subject: RE: BS: Home made bread From: jeffp Here's my favorite. It's great toasted. Struan *Ingredients: 7 cups high-gluten bread flour 1/2 cup uncooked polenta 1/2 cup rolled oats 1/2 cup brown sugar 1/3 cup wheat bran 4 tsp sea salt 2 tbs + 1 tsp instant yeast or 3tbs active dry yeast (proof in 4 tbs lukewarm water) (in cold weather) 1/2 cup cooked brown rice 1/4 cup honey 3/4 cup buttermilk Approx. 1 1/2 cups water 3 tbs poppy seeds (optional) for decoration *Preparation: In a bowl mix all of the dry ingredients, including the salt and yeast. Add the cooked brown rice, honey, and buttermilk and mix. Then add 1 cup of the water, reserving about 1/2 cup for adjustments during kneading. With you hands squeeze the ingredients together until they make a ball. Sprinkle some flour on the counter and turn he ball out of the bowl and begin kneading. Add small quantities of water as needed. Because struan has so many whole grains, it takes longer to knead than most breads, usually 12 to 15 minutes. The dough will change before your eyes, lightening in color, becoming gradually more elastic and evenly grained. The finished dough should be tacky but not sticky, lightly golden, stretchy and elastic rather than porridgelike. When you push the heels of your hands into the dough, it should give way but not necessarily tear. If it flakes or crumbles, add a little more water. Wash out the mixing bowl and dry it thoroughly. Put in the dough and cover with a damp towl or plastic wrap or place the bowl inside a plastic bag. Allow the dough to rise in a warm place for about 1 hour, until it has roughly doubled in size. (More like 90 minutes) Form 3 pan loaves. Brush an egg wash solution (1 egg beaten into 4 cups water) on the top of each loaf and sprinkle poppy seeds on top. (optional) Cover and allow the dough to rise till it crests over the top of the pan. Bake in a 350° oven for approximately 45 minutes. The loaf should dome nicely and be a dark gold. The sides and bottom should be a uniform medium gold and there should be an audible, hollow thwack when you tap the bottom of the loaf. If the bread comes out of the pan dark on top but too light or soft on the sides or bottom, take the loaf out of the pan, return it to the oven, and finish baking until it is thwackable. Bear in mind that the bread will cook much faster once it is removed from the pan, so keep a close eye on it. Allow the bread to cool throughly for at least 40 minutes before slicing it. *Preparation Time: All day *Yield: 3 loaves |
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04 Dec 06 - 07:07 PM (#1900102) Subject: RE: BS: Home made bread From: GUEST,lox My sister used to make hempseed bread. It doesn't get you high, it's not illegal in the UK and it tastes very nice thank you very much. |
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04 Dec 06 - 08:10 PM (#1900133) Subject: RE: BS: Home made bread From: Leadfingers What exacxtly is the difference between Home Made Bread and Forgery ?? |
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04 Dec 06 - 08:12 PM (#1900136) Subject: RE: BS: Home made bread From: JohnInKansas In the US at least, I would suggest that you do mention hemp if serving to guests, especially any guests not well known to you. Products containing hemp in many forms, like simple things such as poppy seeds on the rolls, can cause positives in drug testing. In some occupations random testing is very common, and in a few trades scheduled frequent tests are a requirement of employment. A person who innocently shows a positive result loses employment. Even if the result is "explained" and penalties waived, it may mean loss of a few months income. Of course that doesn't apply to musicians ...(?) John |
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04 Dec 06 - 11:27 PM (#1900222) Subject: RE: BS: Home made bread From: Stilly River Sage My sister sent me that "no knead" recipe last week. I told her the same thing mentioned above, that it would simply be easier to knead the loaf for a few minutes and get on with making the bread versus all of the fooling around for 24 hours. The easier the recipe the more often the bread gets made here. Fancy loaves are nice on occasion, but if I have to round up too many ingredients it just isn't going to happen. SRS |
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05 Dec 06 - 07:06 AM (#1900395) Subject: RE: BS: Home made bread From: The Fooles Troupe I like bread. Please send me all your spare bread in $100 notes. |
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05 Dec 06 - 07:51 AM (#1900435) Subject: RE: BS: Home made bread From: Grab We got a breadmaker last year. The recipes with it were complete rubbish, so I experimented until I got something which worked. Herewith, my "ideal" wholemeal loaf. Note that all cups are US size - the breadmaker came with a "standard" size cup and I've just adapted their recipe until it worked. Also note that ingredients are in the order they should be added. 2 cups water 10ml salt 15ml dark brown sugar 15ml olive oil 10ml sesame seeds 10ml poppy seeds 20ml brown linseeds 20ml sunflower seeds 1 cup strong white flour 5 cups strong wholemeal flour 20ml wheatbran 3.75ml (3/4 tsp) dried yeast Put this *twice* through the "dough" setting on your breadmaker. Ours does two mixes on that setting, but that doesn't seem to be enough - two goes round gives a much better texture. Split into two loaves and put in loaf tins (wipe an oiled bit of kitchen roll around the tins to stop it sticking). Leave to rise in a warm place for 40 mins or so. Then bake for 35 mins at 190 deg C (fan oven - YMMV on regular ovens). Hint: Warm the oven slightly and put the loaves in there to rise. Then you don't have to move them from elsewhere to bake them, so there's no chance of them deflating. The sunflower seeds and wheatbran are a major part of the stronger taste. Strangely, the linseeds don't make a difference to the taste, but they have a big effect on the texture - I don't know how, but it seems to work. Graham. |
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05 Dec 06 - 07:57 AM (#1900447) Subject: RE: BS: Home made bread From: The Fooles Troupe The linseeds probably contribute some oil. |
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05 Dec 06 - 08:00 AM (#1900450) Subject: RE: BS: Home made bread From: GUEST, Topsie It's not the time spent kneeding that counts. What you have to do is take the dough by surprise, then the texture will change and become silky and springy in a few seconds. [You can get hemp flour in the Archers - Helen sells it in Ambridge Organics, it's green apparently.) |
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05 Dec 06 - 08:25 AM (#1900469) Subject: RE: BS: Home made bread From: Bunnahabhain Back to the drawing board on the chocolate bread, version one decided not to rise, in 12 hours. At least when you have some idea what you're doing, any results tend to be edible, even if not quite what you planned... |
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05 Dec 06 - 08:41 AM (#1900488) Subject: RE: BS: Home made bread From: GUEST, Topsie for chocolate bread, just add chocolate chips or chocolate buttons? |
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05 Dec 06 - 08:50 AM (#1900495) Subject: RE: BS: Home made bread From: GUEST, Topsie or mix cocoa powder into the flour? |
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05 Dec 06 - 10:24 AM (#1900566) Subject: RE: BS: Home made bread From: Donuel SRS, thats how my mother made bread. jeff p I could go thwack happy making your bread. John, Indeed urine tests will show a positive for heroin just from eating a Solo (brand of filling) poppy seed cake. It is my all time fave holiday treat. Eating the contents of a dozen fresh poppy seed capsules will make you dreamy but lying in a field of poppies on a warm day is pretty dreamy to begin with. THe first post http://www.ratical.org/renewables/hempseed1.html indicates that hemp seed is far more nutricious than other whole grains put together. : )))))))))))))))))) I propose a cook book called "The aphrodisiac cook book" that will have no animal ingredients and should include a nice hemp seed cake (The Green Dream) with a pistachio pine nut and toasted marijuana flower frosting. The Viagra Rum cake (The deep blue ocean) The cake has a bit of Drambui and the white frosting has 4 finely ground Viagra capsules. Cinnamon Poppy seed cake ( The red hot mama ) Cinnamon swirl poppy seed cake with a red frosting including a Codene cough syrup - 151 rum. Banana Psylocybe Cubensis nut cake ( The mellow yellow )... |
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05 Dec 06 - 10:29 AM (#1900574) Subject: RE: BS: Home made bread From: Donuel "John, Indeed urine tests will show a positive for heroin just from eating a Solo (brand of filling) poppy seed cake. It is my all time fave holiday treat." Clarification: the cake is my favorite... not the urine test. |
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05 Dec 06 - 11:29 AM (#1900638) Subject: RE: BS: Home made bread From: Grab Could be, but there's a good drop of olive oil in there too, so the linseeds can't be giving that much in comparison. Maybe it's some different type of oil, or something else that comes out into the mixture. Dunno. But it does seem to work. Graham. |
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06 Dec 06 - 10:02 AM (#1901513) Subject: RE: BS: Home made bread From: Stilly River Sage I used to make a cinnamon and raisin bread recipe in the bread machine, but it also had a problem rising enough to come out as something other than a large hockey puck during the regular bread machine cycle. Cocoa probably inhibits the yeast growth in the way the cinnamon does. Despite the relative ease of making bread, it is a chemical process you initiate with each loaf, and you do have to experiment a bit. With the cinnamon raisin bread I simply stopped making it all the way in the bread machine. As with my whole wheat bread above, I run it on manual, and when the machine stops I shape it and put the loaf to rise longer and bake it when it's ready. With extra cinnamon it took a couple of hours longer, at least (I haven't made this for a long time, but with this reminder I'll go pull out the recipe and see about making a loaf). You can also add the flavor in what some of the television bakers call a "value added" method by a couple of approaches. If you can't get enough cocoa and sugar into the dough so it will both rise and make the chocolate detectable and sweet enough to enjoy, you could make a loaf by rolling the plain dough out flat (like the size of a dish towel or a cookie sheet), making a sugar and cocoa paste (using butter or maybe milk or cream, and I'd add nuts while I was at it) and spread it on then roll it up so you have a nice chocolate spiral in the loaf. Or if this moist mix interacts too much with the dough and inhibits rising, you might just sprinkle the sugar and cocoa over the dry flat bread then roll it up. And think about a cocoa icing over the top of the loaf, in the manner that a royal icing is used on cinnamon bread sometimes. SRS |