Bread & JENN

[Guest guest]

HI Jenn:

 

I am glad your bread came out. I love to make bread, until this year it had been years and years since I made bread. I love to knead the dough.

 

I am looking forward to the fall weather so my daughter and I can start making bread again.

 

Gayle

[Guest guest]

Gayle

 

The art of kneading bread is one I have not learned, yet. I must confess, I use my Kitchenaid stand mixer to do the work. I really should learn. It would take some of my frustrations out at times, I believe

 

Yes, I can't wait until it is cooler for more bread making opportunities.

 

Have you ever made bread that requires a starter (or a sponge)? My one cookbook is like that. I really need to sit down and plan when I make bread out of there.

 

Have a great monday. By the way, how old is your daughter? I think it is neat that you two both work in the kitchen together. One of my fond memories of my mom is making homemade pizza on the weekends. Mom hated to cook - it was another "job" in her mind. I really hope that my children look at it differently. Brandan has already. He is looking forward to Christmas and making cookies. He asks about it frequently.

 

Jennglpveg4life wrote:

 

 

HI Jenn:

 

I am glad your bread came out. I love to make bread, until this year it had been years and years since I made bread. I love to knead the dough.

 

I am looking forward to the fall weather so my daughter and I can start making bread again.

 

Gayle

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[Guest guest]

--- Jenn,

 

I let my Kitchenaid mixer do the work also : ). carpal tunnel really

flares up if kneading wheat bread and my hands get rashy. if you can

try one of your recipes that has a sponge, you will be absolutely

amazed at the difference in taste from other breads. a slow sponge and

slow rise in bread really brings out the flavor. this is inspiring me

to pull out my breadmaking book. the recipes in there seem so time-

consuming so I rarely take the time but I have more time with kids in

school..hmmm... take care : )...............

 

 

Anne

[Guest guest]

Jenn - I use the KitchenAid to do most of the kneading, as whole grain

brads can take longer and can be stiffer. After I pull it out of the

bowl, though, I kneadfor 5 or 10 minutes to finish it off and make

sure it's done.

 

> Have you ever made bread that requires a starter (or a sponge)? My

> one cookbook is like that. I really need to sit down and plan when I

> make bread out of there.

 

Not all breads require a sponge, Jenn, so if you'd like more recipes

that you can do in one day, just ask! :-) The sponge does give a

depth of flavor though, to the breads that use it.

 

I'm actually thinking of getting a sourdough starter once we get our

things (due tomorrow! :-)).

 

 

*breadhugs*

Amy

[Guest guest]

Jenn:

 

I don't have a mixer so anything we do is by hand... Having one would be nice though.

 

I have never made a bread that needs a starter. I want to learn to make some different types of breads.

 

Thanks I hope you had a great Monday.

 

My daughter is 15. We started cooking together last year we both have fun with it.

I enjoy cooking. Until last year my daughter wanted to be a veterinarian or study marine sciences now she wants to study culinary.

 

A lot of times she bakes for her friends birthdays.

 

Have a great Tuesday.

 

Gayle

[Guest guest]

Hi Anne,

 

I, too, use my KitchenAid exclusively to make bread--i.e., don't make it by hand--and do not feel there is anything to apologize for in so doing. :>) Whatever gets the job done, I say, and if one has carpal tunnel or weak hands (as I do) with little strength--go for it! I know people who use bread machines exclusively, to take this out a little further, but I personally do not care for the taste of bread machine bread; it just doesn't taste quite right somehow to me. And some people say that's " homemade " bread, and to a very fine point, I guess it is. But there's no touching of the bread by human hands in that process, and well, I just feel that that's sad, in a way. My SIL hates to touch yeast dough and so she makes all their bread in her bread machine. Well, at least she does make it, there's that. And with KitchenAid mixed bread, you touch and mold and shape the dough, punch it down, and put it in the pans to rise and bake. You do have a great deal of " hands-on " in the process there. So please don't feel guilty. however you make bread. The point is, that we make bread at all! That we are fighting the bread industry, and choosing to beat the system bigtime by our homemade loaves that have no preservatives and way more " whole grain goodness " than any of those big corporate companies will ever have in their stuff!

 

 

About the sponge, I completely agree with Anne on that. Bread made with a sponge tastes sooo much better, and the texture is far better as well. It's more moist inside without being gummy. It also, in the process of being made, goes together much more easily. In fact, since I discovered the sponge method, I have adapted every yeast recipe I've got to using a sponge because of the terrific results. Try it once, see what you think, okay? :>)

 

 

Just my two centavos' worth here--

 

Bron

On 9/19/05, jandemommy <jandemommy wrote:

--- Jenn, I let my Kitchenaid mixer do the work also : ). carpal tunnel really flares up if kneading wheat bread and my hands get rashy. if you can try one of your recipes that has a sponge, you will be absolutely amazed at the difference in taste from other breads. a slow sponge and slow rise in bread really brings out the flavor. this is inspiring me

to pull out my breadmaking book. the recipes in there seem so time-consuming so I rarely take the time but I have more time with kids in school..hmmm... take care : )............... Anne