Monday, November 04, 2013

SERIOUSLY: 45-second homemade bread?

DearREADERS,
Today's Mondays with Myrt took an interesting twist today, when the subject of making homemade bread came up in the context of "how do we do things the same or differently from our ancestors?" My great-grandmothers certainly didn't use the 45 second Cuisinart method Ol' Myrt here uses as shown in this video. Folks have requested the recipe, so I've included a YouTube video as the best method for explaining the process. I'm making several batches today, and will bake one batch tomorrow.






I don't have a bread paddle. I do use the cooking stone, though I've heard in a convection oven that wouldn't be necessary, and might even hinder the bread's baking. (My new stove has two ovens, and the lower one has a convection option. I'll experiment tomorrow.) I do have a clean iron skillet in the lower rack where I put the ice cubes, though I originally started with just water. I haven't ever put rocks in the skillet. 

If you want a lighter, fluffier bread page 54 of The Best Bread  Ever Book by Charles Van Over explains we would stop the food processor after about 20 seconds, and let the dough rest for 5-10 minutes, then mix the remaining 25 seconds. (This little break gives me time to clean up and put away the salt, yeast and bread flour.) 

What about the part where I just put the dough in the fridge? I like the idea of making 3-4 batches at a time, so I don't have to get my kitchen scale and all ingredients out every day. Then when I wish to have fresh baked bread, I pull a batch out of the fridge as described in the video. The longer you keep the dough (3-4 days) the richer the flavor.


Tomorrow I'll also experiment with the microwave strawberry jam recipe from +Cary Bright posted as a comment to today's Hangout on Air.








Happy family tree climbing!
Myrt     :)
DearMYRTLE,
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4 comments:

  1. Myrt-
    I keep all my bread making ingredients in one of those dollar store plastic baskets with the measuring equipment and recipes I use most attached to the basket. So when I'm ready to bake all the ingredients are ready together on the pantry shelf. Putting away is slipping a basket onto the pantry shelf. Easy peasy.

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  2. My mom and I used this recipe for years.

    Microwave Strawberry Preserves
    Source: clipped from newspaper

    1 pint halved or sliced strawberries
    1-1/3 cups sugar
    1 tablespoon powdered pectin OR 2 tablespoons liquid pectin
    1-1/2 to 2 tablespoons lemon juice

    In a 2-quart microwave-safe bowl combine strawberries, sugar, pectin, and lemon juice. Stir to mix well. Microwave on HIGH, uncovered, for 7 to 8 minutes, or until boiling, stirring 2 or 3 times. When boiling hard throughout, cook 1 minute longer.

    Set bowl out and let stand, stirring occasionally. Mixture will be very thin. It thickens upon cooling and overnight refrigeration. Store in 2 (8-ounce) jars, covered, in refrigerator or freezer.

    NOTE: If using packaged frozen strawberries, a 1 pound carton usually contains about 1/3 cup sugar. When defrosted these will measure about 1-3/4 pints. With these use 1 cup sugar and the pectin and lemon juice as given. Microwave as directed for fresh berries.

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  3. Myrt,

    I have made bread before and yesterday made my first dozen soft pretzels. Yum .... All because of Monday's with Myrt !!! -- Thank you

    Russ

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