iluvpink
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Location: Michigan
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Post by iluvpink on Jun 29, 2015 23:07:02 GMT
She decided this a couple of weeks ago just before we left for vacation. We got back yesterday and I've spent today grocery shopping, laundry, errands etc and go back to work tomorrow. But she's chomping at the bit to learn to bake bread NOW. She doesn't want to wait until the weekend when I can help her (not that I've ever made bread either), she wants to do it tomorrow. She's found a recipe and we bought ingredients today. She has very little cooking experience and has ADHD and some mild learning issues that mean she sometimes is too slap dash and doesn't read things through like she should. The only things she's really made on her own are eggs, boxed brownies, pancakes from a mix etc.
Is this going to be a total disaster? Like I said we bought the ingredients, I've gone over using the oven as she's never baked anything totally on her own other than boxed brownies, reminded her on proper measuring techniques etc. Any other things I should tell her as pointers?
Also the recipe she picked calls for lard. Um, we don't have lard. Can she use Crisco shortening instead? The recipe says butter or vegetable oil. Which of these do you think would work best?
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Post by mom2jnk on Jun 29, 2015 23:27:45 GMT
Ditch the recipe that you have. Lard can be very hard to find, although it is getting to be more accepted again. Use butter, not shortening, in bread.
Go to KingArthurFlour.com
They have some of the best, no fail, easy to make recipes for any type of baked goods. I highly recommend their recipes, their ingredients and their website. I believe that they also have Baking Skills videos.
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naby64
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Post by naby64 on Jun 29, 2015 23:28:02 GMT
Crisco will work.
What kind of bread is she making? I like just a flour, yeast and water/oil bread. The only pointers I have is if it is a yeast bread, make sure your water temp is correct or it can kill the yeast.
If she decides she likes making bread and the crusty kind is what she is after, I would recommend Artisan Bread in 5 minutes book. You make a large batch of dough and keep it stored in fridge. Make a fresh loaf everyday. Almost impossible to mess up.
ETA: I agree with the KA website. Wonderful recipes for bread on there!!
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Post by mom2jnk on Jun 29, 2015 23:29:56 GMT
Here is a link to a King Arthur Flour video teaching basic white bread... Bread 101 |
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LeaP
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Post by LeaP on Jun 29, 2015 23:41:32 GMT
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iluvpink
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Post by iluvpink on Jun 29, 2015 23:50:56 GMT
Thanks all. I have checked out the King Arthur site and will have her check it out. Unfortunately most of those recipes seem to call for ingredients we don't have on hand (some dry milk product and regular flour which I'm almost out of). We bought bread flour today. This is the recipe she wants to try. I think I'll have her sub melted butter or vegetable oil. allrecipes.com/recipe/traditional-white-bread/I'm unclear on whether she is supposed to mix it by hand or use a mixer with the dough hook. |
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Post by ktdoesntscrap on Jun 29, 2015 23:57:42 GMT
I would recommend she try 5 minute artisan bread...
Tons of recipes to try and easy.
Once she gets the hang of it she can try more complicated recipes.
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valleyview
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Jun 27, 2014 18:41:26 GMT
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Post by valleyview on Jun 30, 2015 0:10:13 GMT
Bread making is pretty ambitious for a new cook. I would also advise watching King Arthur videos to see what you're getting into. Could you look for a one loaf recipe or consider pizza dough? Do you have an instant read thermometer? If not, the water should be at the temperature of a pretty warm bath. Do not let the dough get too hot during the rise (proofing) because that kills the yeast. Hand kneading this much dough is a big job. Good luck! Fresh bread is very good.
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Post by anonrefugee on Jun 30, 2015 0:22:57 GMT
Crisco will work. What kind of bread is she making? I like just a flour, yeast and water/oil bread. The only pointers I have is if it is a yeast bread, make sure your water temp is correct or it can kill the yeast. If she decides she likes making bread and the crusty kind is what she is after, I would recommend Artisan Bread in 5 minutes book. You make a large batch of dough and keep it stored in fridge. Make a fresh loaf everyday. Almost impossible to mess up. ETA: I agree with the KA website. Wonderful recipes for bread on there!! Artisan Bread in 5 minutes a Day is what came to mind when you said ADD. It takes more than five minutes to get a finished product, but each task is barely five minutes for their Boule or Sandwhich Bread recipe. Plus multiple types can be made from one batch- bonus if she's a beginner. This is their blog, they posted a pizza recipe a few years ago: www.artisanbreadinfive.comWater temperature is important, i use a candy thermometer to check. And I use olive oil too, not lard. have fun- I hope she enjoys it! |
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Deleted
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Jun 2, 2024 2:45:00 GMT
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Post by Deleted on Jun 30, 2015 0:26:47 GMT
Crisco could work, but why??? Would you use it?  ? Butter= tasty=yummmmmmmm. Really all you need is Melted butter Yeast Sugar Milk ( whole is better). If you have a recipe for powdered milk, you are having to add water. Flour Salt. Don't forget the salt! |
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naby64
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Post by naby64 on Jun 30, 2015 0:27:13 GMT
In reading the recipe and the reviews, it looks like you mix everything by hand to a point of getting it all together and then throw it out on a counter and knead by hand. I would say you could use a dough hook instead of the kneading by hand.
Also the reviews say you can cut back on the salt and someone did sub margarine for the butter.
So it looks like your DD is wanting to make a sandwich bread type of bread rather than the crusty kind. I love the crusty kind fresh form the oven with real butter. That stuff is my crack.
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paigepea
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Post by paigepea on Jun 30, 2015 0:28:47 GMT
Get Artisan Bread in 5 min a Day from the library. I also have their healthy bread book and I prefer the latter. Super easy for a 15 yr old.
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Post by pmm on Jun 30, 2015 2:15:44 GMT
I also recommend Artisan Bread in 5. The basic recipe is on their blog/website. Craftsy had a bread making class at one time. I don't know if it is still available.
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Post by snugglebutter on Jun 30, 2015 2:20:20 GMT
Amish White BreadI find this recipe to be pretty fool-proof and good for beginners - and YUMMY! It's very sweet like Hawaiian bread so you can reduce the sugar if you want. I also agree with the suggestion to look at youtube videos - even if you don't use their recipes you can learn a lot about technique.
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LeaP
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Post by LeaP on Jun 30, 2015 2:23:05 GMT
Jumping up and down  Try this bread, you won't regret it. It only has 4 ingredients: flour, water, salt, yeast. It is so awesome, people have a cult-like devotion to it after it was published in the New York Times. |
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oaksong
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Jun 27, 2014 6:24:29 GMT
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Post by oaksong on Jun 30, 2015 3:08:39 GMT
Do you have a Kitchen Aid mixer? The dough hook works really well for kneading, if the recipe calls for it. After mixing the ingredients together with the regular mixer attachment, the pop it on to knead the dough.
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Post by Darcy Collins on Jun 30, 2015 3:18:56 GMT
Relax. If the first try is a flop, you're out some flour and yeast. If she's excited to try let her try - sure she may fail. But IMO that's part of life. I would highly encourage my daughter to jump in and give it a go - if it's a flop, try again.
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scrapaddie
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Post by scrapaddie on Jun 30, 2015 3:22:32 GMT
Oh! But kneading and punching it down is the fun part of baking bread. I love the "woof" sound when you punch it down!! |
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Post by crazy4scraps on Jun 30, 2015 4:39:08 GMT
Amish White BreadI find this recipe to be pretty fool-proof and good for beginners - and YUMMY! It's very sweet like Hawaiian bread so you can reduce the sugar if you want. I also agree with the suggestion to look at youtube videos - even if you don't use their recipes you can learn a lot about technique. This is my go-to bread recipe and as long as you are careful about the water/liquid temperature while proofing the yeast, you're golden. I usually use a dough hook in my KitchenAid mixer to initially mix up the dough and finish kneading it by hand. I have a double oven so usually when I make it I set the bottom oven to 100* F to proof the dough for the first and second rise. If you don't have a double oven, putting the covered dough in a place under a light (such as under a cabinet mounted microwave with a light underneath) to rise should keep it warm enough too but it may take longer. Having the dough at a consistent temperature while it's rising makes things more predictable. |
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scrappinghappy
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Post by scrappinghappy on Jun 30, 2015 5:26:59 GMT
Really good bread has very few ingredients: water, yeast, salt and flour. The no knead recipe is an excellent one to start with and its really easy AND it turns out a great loaf. You haven't said how old dd is but bread bakes in a hot oven and this one needs to go into a very hot dish in a very hot oven. She may need help with that. heres another link to the famous no knead bread No knead bread |
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Post by pelirroja on Jun 30, 2015 9:18:34 GMT
The most important ingredient she will need for successful bread baking is a pocket test thermometer that ranges from 0 to 220 degrees (the best one is by Taylor). The right temperature for proofing the yeast will be the difference between success and failure, regardless of whether you use lard, crisco or butter.
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MsKnit
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Post by MsKnit on Jun 30, 2015 13:42:59 GMT
Making bread is not hard. And, the kneading is satisfying.
As others mentioned, the temp of the water is important so as not to kill the yeast. Dissolve the yeast and sugar in the measuring cup. I allow it to do it's thing in the microwave.
Measure the flour while the yeast mixture is standing. So, 4 1/2 cups flour in a separate bowl. 2 c. flour, plus the additional ingredients in the working bowl.
Also, have the greased bowl ready to go.
To proof the bread, heat up water in the microwave. You want the water hot. Let it stand while the bread is being made. Switch out the bowls to raise the bread. If it's over the stove top and has lights, leave the lights on. It adds heat to the microwave.
If she chooses to use a stand mixer and dough hook, start out with it. Once it gets ball like, turn it out on a floured surface and knead it.
She may or may not use the entire 6 1/2 cups to get the dough to a ball. But, she can use it for the kneading process. Honestly, I find that it's better to have a little left and knead it in. Still have some extra in case it's needed.
With kneading, follow the recommend kneading time. If she enjoys the bread making process, she will learn the feel of properly kneaded bread. It's fascinating really.
She will do fine.
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bethany102399
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Post by bethany102399 on Jun 30, 2015 14:32:16 GMT
what Ms Knit said.
I've killed yeast more times than I can count by using too hot of water. My faucet gets the water hot enough, I'd be nervous to get it too hot in the microwave.
Other than that the recipe seems pretty straightforward to me.
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Post by snugglebutter on Jun 30, 2015 16:06:47 GMT
Oh! But kneading and punching it down is the fun part of baking bread. I love the "woof" sound when you punch it down!! Agreed! I just love the process. Mixers are great, but I still enjoy hand kneading sometimes and my kids go nuts for it. |
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Post by hennybutton on Jun 30, 2015 16:25:58 GMT
The most important ingredient she will need for successful bread baking is a pocket test thermometer that ranges from 0 to 220 degrees (the best one is by Taylor). The right temperature for proofing the yeast will be the difference between success and failure, regardless of whether you use lard, crisco or butter. I've only tried using yeast several times and have failed miserably. I'm a good cook and love to bake, but I just can't seem to get the hang of yeast bread or pizza dough. What's the magic temperature for proofing yeast? |
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Post by hennybutton on Jun 30, 2015 16:31:45 GMT
Oh, I forgot to put in my reply to iluvpink. Don't worry about failure. Failure is an opportunity to learn. You don't know what you're doing any more than she does, so let her have at it on her own. Stand by if she has a question about the directions, but otherwise let her do it herself. Imagine the satisfaction she'll have once she masters a skill that you don't have. It will be the best thing ever for her self-confidence. If it does fail the first time, have a de-briefing and discuss what may have gone wrong and what she can try differently the next time. Make sure there is a next time. I don't think any skill can me mastered the first time. Now, I want to get some yeast and try once again to bake some bread. Oh, and I'd use butter, not Crisco or lard. |
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Post by anxiousmom on Jun 30, 2015 16:33:17 GMT
The most important ingredient she will need for successful bread baking is a pocket test thermometer that ranges from 0 to 220 degrees (the best one is by Taylor). The right temperature for proofing the yeast will be the difference between success and failure, regardless of whether you use lard, crisco or butter. I've only tried using yeast several times and have failed miserably. I'm a good cook and love to bake, but I just can't seem to get the hang of yeast bread or pizza dough. What's the magic temperature for proofing yeast? This is me. I love to bake, am not scared of any recipe and I love to cook. But bread? Oh no. I stink at it. The best I do is buy the frozen loaves-and I am happy that it is there for me to pretend like I make bread.  |
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Deleted
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Post by Deleted on Jun 30, 2015 17:23:08 GMT
The most important ingredient she will need for successful bread baking is a pocket test thermometer that ranges from 0 to 220 degrees (the best one is by Taylor). The right temperature for proofing the yeast will be the difference between success and failure, regardless of whether you use lard, crisco or butter. I've only tried using yeast several times and have failed miserably. I'm a good cook and love to bake, but I just can't seem to get the hang of yeast bread or pizza dough. What's the magic temperature for proofing yeast? Body temperature. Just splash a bit of the water on your inner elbow or wrist. It shouldn't feel hot or cold. Better for yeast to go into water that is too cool (it will proof eventually it just takes longer) than into water that is too hot. Hot water kills the yeast. If it feels like something you'd want to soak in with bubbles and a book it is too warm. |
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Post by mom2jnk on Jun 30, 2015 17:25:36 GMT
The most important ingredient she will need for successful bread baking is a pocket test thermometer that ranges from 0 to 220 degrees (the best one is by Taylor). The right temperature for proofing the yeast will be the difference between success and failure, regardless of whether you use lard, crisco or butter. I've only tried using yeast several times and have failed miserably. I'm a good cook and love to bake, but I just can't seem to get the hang of yeast bread or pizza dough. What's the magic temperature for proofing yeast? One thing that can greatly simplify/eliminate this issue...INSTANT yeast. You simply mix the yeast into the dry ingredients. No proofing needed. So easy. I buy the Red Star brand of instant yeast in a one pound bulk package from King Arthur flour and store it in the freezer. |
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MsKnit
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Post by MsKnit on Jun 30, 2015 17:30:25 GMT
The most important ingredient she will need for successful bread baking is a pocket test thermometer that ranges from 0 to 220 degrees (the best one is by Taylor). The right temperature for proofing the yeast will be the difference between success and failure, regardless of whether you use lard, crisco or butter. I've only tried using yeast several times and have failed miserably. I'm a good cook and love to bake, but I just can't seem to get the hang of yeast bread or pizza dough. What's the magic temperature for proofing yeast? 110 to 115 degrees What I found, and the recipe the OP linked recommends it, is that combining the liquid & yeast in the working bowl ends up lowering the temp of the liquid, because the bowl absorbs it. Instead, I use a measuring cup. Heat the liquid in the microwave. I used to have a probe in the microwave, but the new one doesn't. With a probe it's easy. Without, it's trial and error. A thermometer is well worth the $. After the liquid is to temp, add yeast and anything else it might call for. Then, I let it sit in the microwave so the liquid doesn't lose temp so fast. It takes about 5 minutes to get the yeast/liquid mixture going. |
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? 
Try this bread, you won't regret it. It only has 4 ingredients: flour, water, salt, yeast. It is so awesome, people have a cult-like devotion to it after it was published in the New York Times.
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