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Swirth...what type of fat do you use?
You will not "flop" the bread...of that I am sure. It will always be better than anything you can buy in a store, or even a bakery.
Today I made 4 loaves of raisin bread, with those fat plump raisins, 4 loaves of cinnamon swirl/raisin bread, and 4 loaves of regular white. It was a beautiful day for baking. Starting tomorrow, Friday, it is supposed to get to 90 plus degrees, and I didn't want to heat up the house even more by baking for hours.
Will probably turn on the AC tonight, as the humidity is starting to set in already.
Thanks Mike... should have asked sooner. And also, just wanted to thank you again for providing this venue for us. Wonky
Oh boy...I guess I'm going to have to break down and ask for help. I have been replying to posts, but for the life of me, I cannot figure out how to start a new thread. Please don't all laugh at once...
Could someone take me by the hand and show me how to do this? :<(
I did not know KP was ill. Although I haven't gotten an email from him lately, I have spoken with him over the phone,but that was also several weeks ago. If you get any updates from him, please let us know.
He means a lot to me, and has so many friends here.
I really have butchered the original recipe...one of the things I really like to do, just to see if I can improve on an already great recipe. I can't even count how many loaves I have made with this recipe. I also use it as the base for cinnamon/swirl, raisin, lite WW (sub 2 cups of WW flour for 2 cups of the AP, to which I also add a couple tablespoons of molasses, and 2 tablespoons of gluten.
Italiancook...I generally start out with 8 minutes total for the kneading, after it pulls away from the sides of the bowl. But, I also go by the feel of the dough, to determine if I need a bit more kneading. That would mean, in general, I would knead for approx. 3 minutes before the addition of the raisins. An aside...at my favorite mennonite store, they have started carrying "jumbo raisins"..I mean these are are the cat's meow. Huge, plump raisins. If you would like to try tangzhong with this dough, then that requires a longer knead...probably 12 to 15 minutes...in which case I don't add the raisins til the last 5 minutes of that longer knead.
Rottiedogs, glad you enjoyed the raisin bread...it is just the best isn't it?
Happy baking all!!!!
I tried making spelt bread twice, but each time I ended up with absolutely lovely door stops. I still have about 5 pounds of spelt flour, but don't know how to use it up. I give anyone credit that can produce an edible spelt bread. My hat's off to you.
BakerAunt...here you go. This is the original recipe, however I use l/3 cup of sugar for the two loaf recipe not the 2/3 cup as called for in the recipe. However, when I make cinnamon swirl bread, I use the 2/3 cup. This is a really nice soft bread. This bread is my DH favorite, and if I want to really make it tender and soft, I also add some tangzhong. I also sub l/8 cup butter, and 1/8 cup lard for the oil. Oh boy, when I actually make all these changes, I think I should stop calling it "Amish White Bread" and call it something like "Crazy Wonky's white bread." Oh, and I forgot, the original recipe called for 2 cups of warm water, but I sub with 2 cups warm milk. I guess I never realized how much I have changed this recipe til now when I had to write it down. I always "mess" with recipes, and most times it works great.
2 Cups warm water
2/3 cup sugar
1 l/2 TB inst. yeast
2 l/2 tsp. salt
6 cups AP flour (I have never used this much..probably closer to 5 cups)
1/4 Cup veg. oilAdd all ingred. to lg. mixing bowl (I use my KA) except I put 3 cups of the flour, and beat on medium with paddle beater for 4 minutes. Remove the paddle beater, and add the bread hook. Add addl flour until the dough pulls away from the sides of the bowl. Knead for an additional 8 minutes.
I'm sure you know the procedure from here, so I won't repeat it. This makes two beautiful high rising loaves. Bake at 350 for approx. 30 minutes or til an instant read thermometer reaches 200 degrees. I usually use an egg wash also.
Oh...I also add 2 tsp. white vinegar.
Oh man, I have shamelessly butchered the orig. recipe haven't I.
For cinnamon swirl, I first paint the dough with a beaten egg, and sprinkle with cinnamon/brown sugar. I usually take my rolling pin, and after sprinkling on cin/sug mix, I roll over it to get good contact with the egg on the dough. I usually do not get the separation when using this method.
Now that I have completely confused you, I have a mental picture of you pulling your hair out, as you try to follow this mess. Please let me know if you make this, and what you think of this recipe. I hope you enjoy it. Your baking friend...Crazy Wonky.
I generally use my "Amish white Bread" recipe, but I usually enrich it with some extra butter, and an egg. Of course I have to adjust the flour somewhat due to those changes. I also prefer to use brown sugar, mixed with the cinnamon, instead of white. I beat an egg, and paint" the dough with it, and then sprinkle on the cinnamon/sugar mixture. This seems to prevent the swirl from separating.
Nice tutorial Mike. I enjoyed reading it,
It is just so sad. I feel like a very good friend has moved to another country, and I will never see her again. Did I not read that we would still be able to access our saved KAF recipes? I looked around there, but could not find them. Maybe I misread, and they are gone also. I am just heart broken over this whole sad situation.
Happy Birthday Sarah. Sorry this post is late. I had appt's yesterday, and did not get home until 10:00 PM last night. You mean so much to all of us, and you are so vital to keeping us all in touch. Blessings, and many, many more birthdays to celebrate to come. Wonky
Welcome Italiancook...we are glad you are here with us. I especially look forward to some great Italian reciepies. :>)
Thank you for thinking of me. Actually I have been here and on Randy's blog since we could register. I have posted a time or two, but maybe you missed that. I am so grateful for this and Randy's site. I have not registered on Zen's yet, but I will. Again, thank you for your kind thought
At the bi-weekly on line auction in our town, I have seen several 3 strap and 4 strap pans. I have been tempted to bid on one, but for some reason I have not. I would think they would be quite handy. My thought was to use different toppings on each. Seeds, oatmeal etc.
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