White bread!

mr. ed wrote:
As for me, I stick with whole wheat bread. :)

Keep an eye out for Pepperidge Farm's dark German wheat bread:

http://www.pepperidgefarm.com/ProductDetail.aspx?catID=750&prdID=11787

The kiddos wuvved it this summer and so did we.

As for me, I stick with whole wheat bread. :)

When I used to make bread, I always knew it was mine because of the kinds of oil I'd use.

But it's so long that I'm not sure. I think I was more into safflower oil, almond oil, walnut oil than into olive oil in those days.

Also, I have always used milk for the liquid and egg. This is bread machine bread mind you.

However, I never follow the God forsaken bread machine recipes re. salt. There is no @($#!@(#$(!($*!($#* earthly sense to all that salt. WE DO NOT NEED it. It's bad for us. To heck with worrying about super even rises. Taste and health matter much more.

Experiment with different ingredients and find what tastes like Steve's bread.

OK?

:B

We bought some excellentwhite breat at Coscos, in Kalamazoo, Michigan. Don't remember the brand but larg old size, and thick and hearty consistency.
We don't have a lot of time, to do these things so we have a bread maker. Hodgdon white wheat, 1 1/2 lb loaf it says but turns out two pounds or better, and is a hearty consistency. Two slices @3/4 in thick and whatever you put between it will feed you all day. I have to watch it and add more water than it calls for. If not it whips the machine around the counter. One thing that works great is to let it set for fiv minuets or so after ingredients are in before staarting it. I always add five tablespoons of sugar. It doesn't turn out sweet either.

To make it even better, after transferring the dough to the pan and deflating it, cover it with a paper towel and let it rest in the frig overnight up to 24 hours.

Then remove it from the fridge, deflate it again and let it rise till it just rises above the pan rim.

Since the dough is cold, it may take a little over two hours. That slow rise adds a lot to the bread.

After the second rise, bake as described above.

I use the 100 degree slow cook setting in the Sharp for all dough rising functions.

Good Baking!
Wil

wca01 wrote:
Well, if you really want good white bread, the following recipe produces the best I have ever had. Not that I include the tools I use, but if you use different tools you can adjust.

Good Baking!
Wil

Captnwil's Cuban Pan Bread
WCA Cookbook
Bread & flour

This is a variation on the King Arthur Flour Cuban Sandwich recipe and only makes the bread, not the complete
sandwich.

This recipe makes a normal loaf in a loaf pan for easy slicing the bread for toast or sandwiches.

You may use any tools and ingredients you desire, but this recipe was derived using:
Bosch Compact Mixer
Chicago Metallic 10 x 5 x 3 bread pan
Sharp Micro Convection Oven.

Using these tools and directions allow for making bread with no dishwashing necessary. The dough is either in the
mixer bowl or the bread pan. No hand kneading on any surface is required. You may need to lightly clean the dough
hook.

The bread is much better with lard than butter.
17 ounces King Arthur Bread Flour
4 teaspoons sugar
2 teaspoons salt
2 teaspoons SAF Red Instant yeast
3 tablespoons lard
or
4 tablespoons butter
1-1/4 cup lukewarm water

This recipe uses only two containers -- the Bosch Compact Mixer bowl and the Chicago Metallic bread pan.

Mix, then knead together all of the dough ingredients, in the Bosch Compact Mixer set on a speed of 2 to make
smooth, supple dough – 6 to 10 minutes.

As the dough gets ready the sides of the bowl will become clean and when finished the dough will climb and be
contained on the dough hook.

Remove the dough hook and allow the dough to rise in the mixer bowl until its puffy, though not necessarily doubled
in bulk — about 1 hour, depending on the warmth of your kitchen.

The Sharp microwave/convection oven has a "Slow Cook" function, and the temperature can be adjusted. set the
"Slow Cook" function to 100 degrees for perfect rising of the dough. The "slow Cook"

Let the loaf rise until its top is above the top of the pan – 30 minutes to an hour.

When fully risen, set the oven to “Low Bake.” No preheating need. Bake bread for about 20 minutes or until
internal temp is 200F -- not over! and the top is golden brown.

If using a conventional oven, preheat to 375F and bake for about 30 minutes.

Remove loaf from the oven, and cool on a rack.

"You are evillllllllllllllllllllllll!"said in a "I wish I was a baker" manner.
This summer I made cubano sandwiches for the kiddos' camping trip and mentally lamented that I was forced to use commercial Italian bread.

Once upon a time in NYC you could get Italian, French or Spanish (AKA Cuban) bread at the local corner stores and know the difference. There is something to say for and against the "melting pot" on that level:)

NYCgrrl wrote:

2oldman wrote:

4aSong wrote:
Would you share the recipe for the Pheasant Bread that you use often and is easy to prepare when camping?

The hard part is the pheasants.

LOL!

LOL x2 !!!

Well, if you really want good white bread, the following recipe produces the best I have ever had. Not that I include the tools I use, but if you use different tools you can adjust.

Good Baking!
Wil

Captnwil's Cuban Pan Bread
WCA Cookbook
Bread & flour

This is a variation on the King Arthur Flour Cuban Sandwich recipe and only makes the bread, not the complete
sandwich.

This recipe makes a normal loaf in a loaf pan for easy slicing the bread for toast or sandwiches.

You may use any tools and ingredients you desire, but this recipe was derived using:
Bosch Compact Mixer
Chicago Metallic 10 x 5 x 3 bread pan
Sharp Micro Convection Oven.

Using these tools and directions allow for making bread with no dishwashing necessary. The dough is either in the
mixer bowl or the bread pan. No hand kneading on any surface is required. You may need to lightly clean the dough
hook.

The bread is much better with lard than butter.
17 ounces King Arthur Bread Flour
4 teaspoons sugar
2 teaspoons salt
2 teaspoons SAF Red Instant yeast
3 tablespoons lard
or
4 tablespoons butter
1-1/4 cup lukewarm water

This recipe uses only two containers -- the Bosch Compact Mixer bowl and the Chicago Metallic bread pan.

Mix, then knead together all of the dough ingredients, in the Bosch Compact Mixer set on a speed of 2 to make
smooth, supple dough – 6 to 10 minutes.

As the dough gets ready the sides of the bowl will become clean and when finished the dough will climb and be
contained on the dough hook.

Remove the dough hook and allow the dough to rise in the mixer bowl until its puffy, though not necessarily doubled
in bulk — about 1 hour, depending on the warmth of your kitchen.

The Sharp microwave/convection oven has a "Slow Cook" function, and the temperature can be adjusted. set the
"Slow Cook" function to 100 degrees for perfect rising of the dough. The "slow Cook"

Let the loaf rise until its top is above the top of the pan – 30 minutes to an hour.

When fully risen, set the oven to “Low Bake.” No preheating need. Bake bread for about 20 minutes or until
internal temp is 200F -- not over! and the top is golden brown.

If using a conventional oven, preheat to 375F and bake for about 30 minutes.

Remove loaf from the oven, and cool on a rack.

Roy&Lynne wrote:
First, you may not be able to recreate the bread of your childhood, for the same reason we can't find tomatoes that have any flavor. The flour should at least have a few flour beetles in it, for that extra protein. Then you really should use cake yeast and not the dry packaged stuff.
1 cake yeast dissolved in 1/4 cup lukewarm water and 1 teaspoon sugar. Let stand for 5 minutes
To 2 cups scalded milk add 1 1/2 teaspoon salt, 2 tablespoons shortening, and 2 tablespoons of sugar and cool to lukewarm. Mix with yeast
To the softened yeast add 3 cups of white flour and I'd use unbleached Beat well Add enough more flour to make a soft dough (you will use about 6 cups) knead til smooth and .....

The bread of my childhood was primarily pumpernickel. Or "real" whole wheat. Or rye.
We only had "white flour bread" on special occasions like Nana's potato yeast rolls (and she CERTAINLY preferred cake yeast:C) and added to stone grist cornmeal for spoonbread.

Much of my family subscribed to the food philosophy of Garvey-ism and having eaten the forbidden fruit AKA Wonder Bread I understand how that came to be;).

Roy and Lynne,
You may have something with the yeast cake. I do remember using that now that you mention it. I'll give your recipe a try as it has the milk as well. Thanks! I'm assuming you didn't finish it as the rest of the directions are pretty standard procedure regarding rising and baking. This must make 2 loaves as well.