I have gone back to making my own bread, the store bought stuff is
not very tasty and seems to have more chemicals than flour, etc.
Today I'm making a bread with whole wheat flour, regular flour,
and corn meal. Have made many times before and we have always like
it. Problem is that that recipe takes four hours in the bread
machine. So, we will have to wait and it really smells good when
baking. Even the dog sniffs around for something good.
We woke up to 60F this morning and it is now warming up again.
That's the truth about Houston area is that, it might rain, the
sun might shine, it might be cloudy, etc. We never pay attention
to the weather heads on tv because they're not in my back yard.
Generalities in Harris County don't work, very large county with a
very large population, and, at any time, any day, or night, it
might, maybe rain or not. The weather folk get tripped up a lot.
Right now we could use the rain, not another hurricane, tornado,
for flood, just some nice rain to get our fall garden going
without having to water every other day. I'm teaching the dog an
American Indian rain dance but she hasn't really gotten into it
other than watching me jumping around in my breech clout and that
ain't purty.
I don't have a bread machine but I do make bread every couple of
weeks or so. I have a KitchenAid stand mixer that I let do most of
the kneading except for the last knead. I rarely make white bread
except for French style baguettes. My favorites are a variety of rye
breads, as well as a genuine pumpernikel, sometimes with raisins.
Wayne Boatwright wrote:
...
I don't have a bread machine but I do make bread every couple of
weeks or so. I have a KitchenAid stand mixer that I let do most of
the kneading except for the last knead. I rarely make white bread
except for French style baguettes. My favorites are a variety of rye
breads, as well as a genuine pumpernikel, sometimes with raisins.
i've put saurkraut in it. didn't really notice
the flavor but the bread was nice and moist.
i used to have a bread machine until it burned
out. used it mostly to make pizza bread doughs
of various kinds (through the first knead and rise).
Mom makes bread by hand a few times a month.
plain unbleached flour, cracked wheat. yum. :)
love pumperknickle or rye, especially for
grilled ham and cheese sandwiches.
songbird
On Mon 16 Oct 2017 10:57:29a, George Shirley told us...
I have gone back to making my own bread, the store bought stuff is
not very tasty and seems to have more chemicals than flour, etc.
Today I'm making a bread with whole wheat flour, regular flour,
and corn meal. Have made many times before and we have always like
it. Problem is that that recipe takes four hours in the bread
machine. So, we will have to wait and it really smells good when
baking. Even the dog sniffs around for something good.
We woke up to 60F this morning and it is now warming up again.
That's the truth about Houston area is that, it might rain, the
sun might shine, it might be cloudy, etc. We never pay attention
to the weather heads on tv because they're not in my back yard.
Generalities in Harris County don't work, very large county with a
very large population, and, at any time, any day, or night, it
might, maybe rain or not. The weather folk get tripped up a lot.
Right now we could use the rain, not another hurricane, tornado,
for flood, just some nice rain to get our fall garden going
without having to water every other day. I'm teaching the dog an
American Indian rain dance but she hasn't really gotten into it
other than watching me jumping around in my breech clout and that
ain't purty.
I don't have a bread machine but I do make bread every couple of
weeks or so. I have a KitchenAid stand mixer that I let do most of
the kneading except for the last knead. I rarely make white bread
except for French style baguettes. My favorites are a variety of rye
breads, as well as a genuine pumpernikel, sometimes with raisins.
On 10/18/2017 7:39 AM, songbird wrote:
Wayne Boatwright wrote:I generally make breads with a few different flours,
...
I don't have a bread machine but I do make bread every
couple of
weeks or so. I have a KitchenAid stand mixer that I let
do most of
the kneading except for the last knead. I rarely make
white bread
except for French style baguettes. My favorites are a
variety of rye breads, as well as a genuine pumpernikel,
sometimes with raisins.
i've put saurkraut in it. didn't really notice
the flavor but the bread was nice and moist.
i used to have a bread machine until it burned
out. used it mostly to make pizza bread doughs
of various kinds (through the first knead and rise).
Mom makes bread by hand a few times a month.
plain unbleached flour, cracked wheat. yum. :)
love pumperknickle or rye, especially for
grilled ham and cheese sandwiches.
songbird
latest is white, brown, etc. all mixed together. I have a
nice bread book given by my wife years ago and a couple of
others that I bought. We like multi-flours that may be a
little chewy but have good flavors. I quit white bread,
the gummy, bought at the store when I discovered all the
good flours that make a REAL bread. Got off that for a few
years due to being to lazy to make my own. Now I've
started again. Need to look for a new bread stand for
slicing, the old one collapsed on me. Slicing on a cutting
board at the moment but I end up with odd looking slices
of bread. <G> I may have to try the sauerkraut to see what
it tastes like. Latest loaf was white, brown, flours and
cornmeal, that one is a favorite.
George
George Shirley wrote:
On 10/18/2017 7:39 AM, songbird wrote:
Wayne Boatwright wrote:I generally make breads with a few different flours,
...
I don't have a bread machine but I do make bread every
couple of
weeks or so. I have a KitchenAid stand mixer that I let
do most of
the kneading except for the last knead. I rarely make
white bread
except for French style baguettes. My favorites are a
variety of rye breads, as well as a genuine pumpernikel,
sometimes with raisins.
i've put saurkraut in it. didn't really notice
the flavor but the bread was nice and moist.
i used to have a bread machine until it burned
out. used it mostly to make pizza bread doughs
of various kinds (through the first knead and rise).
Mom makes bread by hand a few times a month.
plain unbleached flour, cracked wheat. yum. :)
love pumperknickle or rye, especially for
grilled ham and cheese sandwiches.
songbird
latest is white, brown, etc. all mixed together. I have a
nice bread book given by my wife years ago and a couple of
others that I bought. We like multi-flours that may be a
little chewy but have good flavors. I quit white bread,
the gummy, bought at the store when I discovered all the
good flours that make a REAL bread. Got off that for a few
years due to being to lazy to make my own. Now I've
started again. Need to look for a new bread stand for
slicing, the old one collapsed on me. Slicing on a cutting
board at the moment but I end up with odd looking slices
of bread. <G> I may have to try the sauerkraut to see what
it tastes like. Latest loaf was white, brown, flours and
cornmeal, that one is a favorite.
George
I've been making all of my own baked goods including breads
by hand for years. If I'm going to eat the calories, they
may as well be from the good stuff instead of the stuff the
corporate bakeries call bread. Besides kneading by hand is
both a good upper body workout and a way to work out your
frustrations on that poor, innocent bread dough.
I scoffed at bread machines until I was given an offer I
couldn't refuse about a year or so ago. A new Oster machine
for $25. I've found it to be handy, especially in the summer
months when it's simply too hot to consider turning on the
stove. It's also nice for a quick (well 3.5 hours) loaf of
bread that I don't have to hang around and punch down, form
into loaves, etc. when I'm busy doing other stuff.
Last week I picked up a bread machine cookbook at a Friends
of Library booksale down in the Big City. I've already
marked a few to try including a maple buttermilk loaf.
Cooler weather means more baking.
First I have to clear out the mess the vegetable garden
became after being attacked repeatedly by a gaggle of
deer who thought it was an all-you-can-eat buffet and
chewed down everything to nubs. Out of 10 tomato plants
I got nothing and only six cukes before Bambi wiped out
the plants. No green beans either. Another gardening
year wasted and nothing to freeze, dehydrate, or can.
Nyssa, who will be living on homemade bread instead of
homegrown vegetables this winter
Wayne Boatwright wrote:
...
I don't have a bread machine but I do make bread every couple of
weeks or so. I have a KitchenAid stand mixer that I let do most
of the kneading except for the last knead. I rarely make white
bread except for French style baguettes. My favorites are a
variety of rye breads, as well as a genuine pumpernikel,
sometimes with raisins.
i've put saurkraut in it. didn't really notice
the flavor but the bread was nice and moist.
i used to have a bread machine until it burned
out. used it mostly to make pizza bread doughs
of various kinds (through the first knead and rise).
Mom makes bread by hand a few times a month.
plain unbleached flour, cracked wheat. yum. :)
love pumperknickle or rye, especially for
grilled ham and cheese sandwiches.
songbird
On 10/18/2017 9:15 AM, Nyssa wrote:
George Shirley wrote:We have deer that bed down for the night behind our six
On 10/18/2017 7:39 AM, songbird wrote:
Wayne Boatwright wrote:I generally make breads with a few different flours,
...
I don't have a bread machine but I do make bread every
couple of
weeks or so. I have a KitchenAid stand mixer that I
let do most of
the kneading except for the last knead. I rarely make
white bread
except for French style baguettes. My favorites are a
variety of rye breads, as well as a genuine
pumpernikel, sometimes with raisins.
i've put saurkraut in it. didn't really notice
the flavor but the bread was nice and moist.
i used to have a bread machine until it burned
out. used it mostly to make pizza bread doughs
of various kinds (through the first knead and rise).
Mom makes bread by hand a few times a month.
plain unbleached flour, cracked wheat. yum. :)
love pumperknickle or rye, especially for
grilled ham and cheese sandwiches.
songbird
latest is white, brown, etc. all mixed together. I have
a nice bread book given by my wife years ago and a
couple of others that I bought. We like multi-flours
that may be a little chewy but have good flavors. I quit
white bread, the gummy, bought at the store when I
discovered all the good flours that make a REAL bread.
Got off that for a few years due to being to lazy to
make my own. Now I've started again. Need to look for a
new bread stand for slicing, the old one collapsed on
me. Slicing on a cutting board at the moment but I end
up with odd looking slices of bread. <G> I may have to
try the sauerkraut to see what it tastes like. Latest
loaf was white, brown, flours and cornmeal, that one is
a favorite.
George
I've been making all of my own baked goods including
breads by hand for years. If I'm going to eat the
calories, they may as well be from the good stuff instead
of the stuff the corporate bakeries call bread. Besides
kneading by hand is both a good upper body workout and a
way to work out your frustrations on that poor, innocent
bread dough.
I scoffed at bread machines until I was given an offer I
couldn't refuse about a year or so ago. A new Oster
machine for $25. I've found it to be handy, especially in
the summer months when it's simply too hot to consider
turning on the stove. It's also nice for a quick (well
3.5 hours) loaf of bread that I don't have to hang around
and punch down, form into loaves, etc. when I'm busy
doing other stuff.
Last week I picked up a bread machine cookbook at a
Friends of Library booksale down in the Big City. I've
already marked a few to try including a maple buttermilk
loaf.
Cooler weather means more baking.
First I have to clear out the mess the vegetable garden
became after being attacked repeatedly by a gaggle of
deer who thought it was an all-you-can-eat buffet and
chewed down everything to nubs. Out of 10 tomato plants
I got nothing and only six cukes before Bambi wiped out
the plants. No green beans either. Another gardening
year wasted and nothing to freeze, dehydrate, or can.
Nyssa, who will be living on homemade bread instead of
homegrown vegetables this winter
foot wooden fence. I have been contemplating doing one or
two at night during the deer season, which is now on.
Texas allows six does and a buck if I remember correctly.
That would go a long way toward stuffing both freezers
with free meat plus peddling the hides to a local
taxidermist for a few bucks. Texas is literally ate up
with white tail deer as so many folks from other states
have settled here and just love to watch the little
darlings eat their gardens. Being a Native of this state I
would rather eat the deer than have them eat our flowers,
garden goodies, tree limbs, and anything else that they
can munch on.
I used to hunt during the bow season with a cross bow,
much easier for me to use than a regular bow. Then go into
the rifle season and back then you could only shoot two
bucks, no does, now we're overrun by deer because of that
method of hunting. All the refugees from California and
other states just think they're just pretty little
critters to admire. We natives tend to see them as chops,
roasts, burger meat, etc. plus a few bucks from the hide.
I used to sell the heads of bucks to various taxidermist's
because you can't eat the horns.
Nowadays I don't hunt much because getting a lease for the
season starts at around $1000 and the open state parks are
eat up with folks that should have never been sold a
weapon. One of my grandson's has a relative by marriage
who has 100 acres not far away so the grandson brings his
poor old granpa some meat occasionally. <G>
George
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