JulieH
229 posts
Dec 14, 2005
10:50 AM
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Thanks again for all of your fab bread recipes!
What I'm wondering is, can I take most bread recipes and knead & rise them in the machine (not bake), without having to make alterations to them? Do I have to change the recipe, other than loading the ingredients into the machine in a certain order with the yeast on top?
Thanks Bryanna!
Julie
Last Edited JulieH on 14-Dec-2005 10:50 AM
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Debbie
958 posts
Dec 14, 2005
11:24 AM
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Hi Julie,
I know you asked Bryanna. But I just want to tell you that this is what I do most of the time with my bread machine, to use it to rise the dough.
I am not a good bread baker, especially, in the rising portion. Don't know why, I think I need to take a class. :-) I have tried to make bread in the past before I have the bread machine. It was a hit and miss. Sometimes the dough would rise and sometimes it won't. When I failed I felt so miserable to throw away the flat raw dough. I got so frustrated that I bought the bread machine. I use the rising dough setting from my machine now and it has never failed yet. I thought that it is easier too that I don't have to take the dough out and put it in a bowl for the rising process.
I usually don't modify the recipe. I follow the machine instructions by putting the liquid ingredients first and then the dry ingredients (yeast on top). Then, I use the 'Dough' setting and let it knead and rise.
I have made Bryanna's hamburger buns several times this way. They turned out EXCELLENT! I also made Bryanna's cinnamon rolls this way too. I don't see why not for making challah this way too. Then, you can braid it and bake it in the oven. Does your machine has the Dough rising setting?
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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JulieH
230 posts
Dec 14, 2005
11:41 AM
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Thank you Debbie!!
Yes, this is exactly what I was wondering about. My machine does have a dough cycle, and I love the idea of letting the machine do all of the work. I also don't mind baking the bread in the oven.
I will make Bryanna's challah in the machine today (braiding and baking in the oven of course) and will let you know how it comes out.
Thanks again Debbie!!
Julie
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Debbie
959 posts
Dec 14, 2005
2:01 PM
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You're welcome, Julie!
One more thing about the bread machine: I also tried Bryanna's ABM bread with the biga or sponge method (haven't tried the sourdough starter yet) with the timer so the bread is baked in the morning before we wake up. I mixed the sponge/biga in the machine at night. Then, put the rest of the ingredients on top of it. I set the timer to start after 8-12 hours while the sponge is rising. This works too. I agree that the breads baked in the machine is better with the sponge method.
Enjoy baking bread!
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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JulieH
231 posts
Dec 14, 2005
2:19 PM
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Debbie,
So you mean instead of adding the ingredients to the biga in the morning, you put them on top of the mixed biga at night and then set the timer to be finished baking in the morning?
Julie
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Bryanna
Owner/Moderator
1330 posts
Dec 14, 2005
2:45 PM
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Yes-- check out 2 of the recipes I gave you that say they use the delay option.
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"To look like a goddess, eat like a peasant." Karen Andres
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JulieH
232 posts
Dec 14, 2005
3:11 PM
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Thanks Bryanna (and Debbie)! I have your challah dough in the machine as we speak (I used the mased sweet potato and 1/4 cup Earth Balance as you suggested -and omitted the turmeric). I will take it out of the machine when the dough cycle is over, braid it and finish it in the oven. It is the silkiest dough and such a beautiful color from the sweet potato. Wow!
I'll let you know how it comes out.
Julie
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JulieH
233 posts
Dec 14, 2005
3:38 PM
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Oops. I just read the end of your challah recipe that says to let it rise overnight or 8 hours in the fridge. Well, I will follow the directions and bake it tomorrow morning.
I should learn to read a recipe all the way through before starting :-)
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Debbie
960 posts
Dec 14, 2005
4:09 PM
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Wow, Julie, that's interesting that you used mashed sweet potato. Never thought about that. Does the color of the dough/bread become orange or yellow? I am interested in the result, please let me know.
Also, I suggest this glaze, called starch glaze that I found in newsletter vol. 1 issue #3. That is if you want shiny crust.
BRYANNA’S STARCH GLAZE
This simple glaze is used in place of egg white to help toppings adhere to the tops of loaves, or for a shiny crust.
1/2 c. cold water
1 tsp. cornstarch
Mix the water and cornstarch together in a small saucepan. Stir constantly over high heat until thickened and clear.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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JulieH
234 posts
Dec 14, 2005
8:29 PM
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Thanks Debbie. I didn't see your post in time and brushed the loaves with soymilk. Next time I will do the other glaze so that they will look shiny.
The bread came out fantastic. I did 2 things different from the recipe (which is because I didn't read the recipe through before I started). The first is that I wound up adding a little extra flour to the dough. I added just enough so that it was still a little sticky to the touch, but very silky (maybe 1/4 to 1/2 cup). The other thing that I did was to make it on the dough cycle of the bread machine. Once the cycle was complete, I let the dough continue rising in the machine for an additional hour. Then I shaped the dough into loaves (braided) and put them on parchment lined baking sheets sprinkled with cornmeal. I let them rise about 30 minutes and then glazed and baked the loaves. Bryanna's recipe suggested letting them rise in the refrigerator overnight. So even though I goofed, they came out great.
We couldn't stop eating the bread. YUM!!!
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