Lemmy Bread

Potato bread rev 2. Sigh. Should still taste yummy at least.

Read that if you heat the flour on medium in a skillet for 6 minutes before adding in the yeast and water it changes the flavor. Gave it a shot. Kept the rest of the recipe consistent so I can determine if there is an effect.

Happy with the scoring which is something I haven't been able to say for too long.

I enjoy making sourdough, but I don't want to make it every week. I would like to make it maybe once a month if that. I don't like the hassle of feeding a starter constantly, it doesn't feel worth it when I'm only making sourdough every once in a while.

Is there an alternative to maintaining a starter? I've tried throwing the starter in the fridge but I'm so lazy it just becomes a little cup of mold by the time I take it out two months later.

Many thanks for your wisdom oh Bread Lemmies.

I accidentally ran out of whole grain flour, so I used a lot more white flour. In turn I could incorporate more water and get more rise out of it.

Just going to have a melodramatic sulk for a while and eat some toast.

Same as the other night. Double fat but also doubled the egg. I got involved with some stuff so it ended up proofing for 2.5 hours instead of 2, which might be the cause.

Doubled the butter. Had to increase the final proofing a bit and the dough felt dry. Next time I try doubling the fat will add a bit more water initially.

Happy with how it turned out and it smells like heaven. Can't wait for breakfast!

I bake one every Sunday. Same recipe every time, always a different result xD today's came out really good.

Added an egg to my basic white.

Tried butter for the fat this time. No noticeable difference.

Not perfect but I think there is value in posting failures. Might have been better with a butter wash

moved sugar to first ten minutes when the yeast sits as instructed on packaging. No detectable impact. Good thanksgiving loaf.

Not happy with the middle scoring but still yummy. Mixed poppy seeds into the dough as well.

Not a 100% proud of this one but still tasty.

Heat 3/4 cup of water in a microwave for 20 seconds

7 grams of yeast

Seal and wait for ten minutes

Add 1 teaspoon of salt, 1.5 tablespoons of sugar, 1/2 cup of milk heated for 40 seconds, 1 tablespoon of shortening.

Slowly mix in 375 grams of flour.

Seal and wait for two hours.

Punch dough and kneed with flour until no longer sticky.

Coat bottom of pan and dough with butter.

Seal and wait one hour.

On cutting board with flour roll dough and layer until no longer sticky and shaped.

Seal and wait 30 minutes. Place on top of stove and set stove to 375F

Score

Brush with olive oil and place in oven for 40 minutes

Note: every guide I found suggested scoring before washing with olive oil.

Heat 3/4 cup of water in a microwave for 20 seconds

7 grams of yeast

Seal and wait for ten minutes

Add 1 teaspoon of salt, 1.5 tablespoons of sugar, 1/2 cup of milk heated for 40 seconds, 1 tablespoon of shortening.

Slowly mix in 375 grams of flour.

Seal and wait for two hours.

Punch dough and kneed with flour until no longer sticky.

Coat bottom of pan and dough with butter.

Seal and wait one hour.

On cutting board with flour roll dough and layer until no longer sticky and shaped.

Seal and wait 30 minutes. Place on top of stove and set stove to 375F

Mix an egg completely and brush on to roll. Add seeds. Score bread and place in over for 40 minutes.

I like rye bread. A lot.
And I would like to make some at home.
Do you have any good recipe ?

I love no-knead recipe and I'm fine if it have to rest days to be ready.

Made these the other day for some biscuits and gravy. Forgot to take a picture but they are incredibly delicious.

Buttermilk Biscuits

Ingredients: 2 Cup flour 2 teaspoon baking powder ¼ teaspoon baking soda 1 teaspoon granulated sugar ½ teaspoon salt ½ cup butter 1 cup buttermilk

Directions: Preheat oven to 400° fahrenheit. Conbine the flour, baking powder, soda, sugar, and salt in a bowl. Cut in the butter. Add buttermilk until a nice dough forms (may not be all of it). Roll out and cut biscuits. Bake fir 10-15 minutes or until golden brown.

I haven't made this in a while so don't have a picture of it handy, but it's one of my favorite recipes for sweet bread. I'd make it almost weekly if the family liked coconut. As it stands it wouldn't be healthy for me as the only one that eats it...

Coconut Bread

Ingredients: Coconut Bread:

4 Eggs 1 Cup Vegetable Oil 2 Cups Sugar 1 Cup Buttermilk 1 teas. Coconut Extract 3 Cups Flour 1/2 teas. Baking Soda 1/2 teas. Baking Powder 1/2 teas. Salt 1 Cup Coconut

Syrup:

1 Cup Sugar 2 Tablespoons Butter 1/2 Cup Water

Directions: Preheat oven to 325°F. Grease 2 bread pans with butter. Mix all the dry ingredients except for the coconut together and whisk. Mix all the wet ingredients together. Add the dry to the wet and mix until it just starts to come together. Add coconut. Bake at 325°F for 1 hour. About 10 minutes before the bread is done start mixing together the syrup. Add all the ingredients to a small sauce pan and stir constantly till boiling. Turn down heat, but keep it at a boil. Boil for 5 minutes. After removing the bread from the oven take a knife and run it along the edges of the bread. Pour syrup over the top of each loaf when you remove from oven and allow to cool in pans (or don’t, your choice).

This is the recipe for my basic bagels. I'll mix and knead the dough at breakfast and bake them fresh for lunch.