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KELLKAT's Photo KELLKAT Posts: 2,227
3/17/10 2:05 A

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DH makes our WW bread in a BlendTec mixer, using the dough hooks. Then he pounds it a little to form it into loaves for the baking pans (we use pyrex). Even when we had a bread machine, we only used it to mix and knead the bread; then DH would make the loaves in the pans and raise and bake them in the oven.

He makes GREAT bread!!! MMMM!!!!!

I'm just saying... Kelley


“You are never given a wish without also being given the power to make it come true. You may have to work for it, however.” - Richard Bach


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ANIDUCK's Photo ANIDUCK Posts: 10,847
3/16/10 6:02 P

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Yup

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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3/16/10 12:18 P

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I found that when I make artisian bread (and I avoid it and most baking nowadays too), is at least I can halve the recipe without too much trouble. The bread doesn't have to fit into a certain size pan or anything...
just me and my 6 year old here most of the time. An entire loaf of yummy bread would get eaten mostly by me! YIKES!

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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ANIDUCK's Photo ANIDUCK Posts: 10,847
3/16/10 12:01 P

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Yes, making an artisan-style bread is a very satisfying and creative thing to do. That is my favorite kind of bread baking because it is special for a special occasion and is so impressive. Sandwich bread, or bread for toast, when homemade, is just too wonderful and tempting to eat too much of--you wouldn't want that great loaf of whole grain and seed bread go to waste would you??!!

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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PRAIRIEDAWNPAM's Photo PRAIRIEDAWNPAM Posts: 8,628
3/16/10 11:35 A

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I blame my weight gain on the addition of a bread machine to our home. I'd love to try some artisan breads, but I think that might be a very bad thing for my program. Also, I am having a flareup of fibromyalgia right now and kneading by hand doesn't appeal to me. That said, can you simply use a KitchenAid mixer with a dough hook?

...Pam

Sparking and living a South Beach Diet lifestyle since October 15 2007!

GOALS:
-Return to my goal weight
- Complete a super-sprint triathlon
- Look good in a bikini

MY MANTRA:
"Do good, live healthy and become significant!"

CO-LEADER SOUTH BEACH DIET TEAM


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ANIDUCK's Photo ANIDUCK Posts: 10,847
3/16/10 10:15 A

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Love this team, love Laura's hat!
And I'm with Laura on the bread machine thing. Yes, it sure is convenient and easy but even with the beautiful Zojirushi that I had and used (and gave away) I never thought the bread was that great. It didn't smell the same, look the same, feel the same or taste the same as a handmade loaf. It was very convenient and got used a lot I admit but...
I don't make sandwiches anymore on a daily basis like I use to so I don't need a bread machine. Bread makes me fat!
emoticon emoticon

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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KITTYFANTASTIC's Photo KITTYFANTASTIC Posts: 167
3/16/10 8:58 A

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Thanks again for all the tips and suggestions. Everyone on this team is so knowledgeable, which is why this team rocks!

p.s. nice hat Laura emoticon

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LORENVER's Photo LORENVER Posts: 5,037
3/16/10 6:19 A

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Nice hat Laura!

Indianapolis IN - Eastern Time Zone.

Ran my first Marathon, Indianapolis Indiana October 16th 2010.

Your stomach shouldn't be a waist basket.
~Author Unknown

I miss you Dad (I know you'd be proud of me).
~Loren



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3/16/10 1:20 A

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Yeah. I guess a bread machine is OK for a busy person, or someone who maybe likes to wake up to a loaf of freshly made bread. But, I have just never been as satisfied with the bread for some reason. But, that's just me maybe... emoticon

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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PATTK1220's Photo PATTK1220 SparkPoints: (63,523)
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3/16/10 12:04 A

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If you substitute other brands for King Arthur Flour, you won't get the same results. Those great folks at KAF have developed some terrific products! (It's an employee owned company.) If you can't get KAF flour, check out the website of the flour mill you can get product from so your results are the same as the original recipe intended. (Of course there are always variables like humidity, age of the yeast you're using, etc.). Baking is SUCH fun! I have a bread machine, but I find that I prefer making bread the old fashioned way. There's something very wonderful about kneading dough, setting it aside to proof, and punching it down and forming loaves to put in pans for the final proof and bake.

Edited by: PATTK1220 at: 3/16/2010 (00:06)
Patt in Minneapolis
Leader, Forks Over Knives and Engine 2 Diet
~~~~~~~~~~~~~~~~~~~~~

It's not what you look at that matters; it's what you see. ~Henry David Thoreau

The food you eat can be either the safest & most powerful form of medicine or the slowest form of poison. ~Ann Wigmore

To be yourself in a world that is constantly trying to make you something else is the greatest accomplishment. ~Ralph Waldo Emerson


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3/15/10 10:53 P

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Mmmm... I bet that IS good! emoticon

You guys like my hat? emoticon emoticon

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

My Team;
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ANIDUCK's Photo ANIDUCK Posts: 10,847
3/15/10 9:30 P

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I would like to add, and this is something that a lot of you already know but for those who don't know...grinding whole wheat berries just before baking makes so much difference in flavor, texture and aroma. The difference is amazing!

For a long period of time way back in the Rockies I made bread 2 or 3 times a week by hand (no bread machine. I ground up the berries (also by hand, no electric mill) that I bought down in the flatter lands at a grain mill (in Olathe, Colorado) in 50 pound bags. Later a friend gave me the use of their Restaurant kitchen which had a big, industrial sized Hobart mixer and commercial sized ovens. Man, that was fun and I was able to make enough bread to sell some to folks in the little town where I lived. Those were the days! Life was simpler then...hard, but simpler.

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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3/15/10 9:27 P

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That does sound good. I also have a great artisan Honey Whole wheat bread recipe. I tossed my bread maker. Too much bother.

I used to make bread with regular flour many years ago. I would make large batches (8-16 loaves at a time). I didn't know about bread flour or vital gluten, so I would just KNEAD the HECK out of thge dough. 10-20 minutes. The more I kneaded, the better (and spongier) the bread would turn out.
I have never really been very happy with any bread I got out of my bread maker. Even when I did use bread flour...

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

My Team;
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ANIDUCK's Photo ANIDUCK Posts: 10,847
3/15/10 9:22 P

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Sounds great Loren!!

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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LORENVER's Photo LORENVER Posts: 5,037
3/15/10 6:24 P

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I make a oat and whole wheat honey bread that turns out light and fluffy.

Whole Wheat Flour, 2.33 cup
Honey, .25 cup
Water, tap, 1 cup (8 fl oz)
Yeast, bakers, 1tsp
Salt, 1 tsp
Oil, 1 tbsp or butter
Oats 0.7c

Loren

Indianapolis IN - Eastern Time Zone.

Ran my first Marathon, Indianapolis Indiana October 16th 2010.

Your stomach shouldn't be a waist basket.
~Author Unknown

I miss you Dad (I know you'd be proud of me).
~Loren



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KITTYFANTASTIC's Photo KITTYFANTASTIC Posts: 167
3/15/10 5:59 P

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Wow, I seriously love you guys! Thanks for all of the tips. I'm gonna go on a hunt for bread flour and if need be I'll order it online. I wanna play with my new toy so bad!! emoticon

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PRAIRIEDAWNPAM's Photo PRAIRIEDAWNPAM Posts: 8,628
3/15/10 5:25 P

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This is my favourite bread machine recipe. I use only Robin Hood whole wheat bread flour. Laura's description is in-line with my experience; all purpose flour makes my bread heavy and grainy.

Ingredients
Water, 1 and 1/8 cup
Whole wheat bread flour, 3 cups
Quick-Rise Instant Yeast, 1.5 teaspoons
Liquid Honey, 1 tablespoon (or sugar or molasses)
Salt, 1/2 tsp
Canola Oil, 3 tbsp

This makes a 1lb loaf. Add ingredients according to your machine's instructions.

We don't buy bread anymore; I make a loaf everyday.


...Pam


Edited by: PRAIRIEDAWNPAM at: 3/15/2010 (17:26)
Sparking and living a South Beach Diet lifestyle since October 15 2007!

GOALS:
-Return to my goal weight
- Complete a super-sprint triathlon
- Look good in a bikini

MY MANTRA:
"Do good, live healthy and become significant!"

CO-LEADER SOUTH BEACH DIET TEAM


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ANIDUCK's Photo ANIDUCK Posts: 10,847
3/15/10 3:41 P

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"Bread Flour" just refers to a flour that is made from a hard winter wheat. Hard wheats have a greater amount of gluten in them. "All-purpose" flours can have combinations of grains in them (read the ingredients) What you don't want for yeast bread making is "pastry flour". Pastry flour is made from softer wheat, lower in gluten and therefore is great for pastries and quick breads made with baking soda and/or baking powder.

The best bread for bread making would be a hard, winter, high gluten wheat. If you choose plain, organic, whole wheat flour you will do well.

Depending on where you live, the climate, the altitude you might need to add a little powdered wheat gluten. The higher the altitude the less you would need this as the air pressure is less and the bread wants to rise very well. My highest loaves were made when I lived up in the Rocky Mountains. But I have had good luck using organic hard red wheat and no added gluten here where I live now which is only about 200 feet above sea level.

Hope this helps

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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DSQUARED3 Posts: 433
3/15/10 3:16 P

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I agree to adding gluten. In my bread making days I found whole wheat loaves did not turn out in the bread machine. It made a dense and heavy loaf that was only good just out of the oven warm but later only as toast. After experimenting I found that if I combined bread flour and ww, it turned out much better and even better if I added extra gluten. Good luck, enjoy for me too, I found out two years ago I was allergic to gluten and had to wave goodbye to my breadmaker! I miss my bread terribly!

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3/15/10 1:41 P

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Bread flour contains more gluten and really does make nicer bread. But, you could substitute other flour. The final product will have more of a cake-like crumb rather than being a spongy bread.
You can also buy gluten and add it. Bob's Red Mill makes a gluten... www.bobsredmill.com/vital-wheat-glut
en
.html


~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

My Team;
Eat Well
www.sparkpeople.com/myspark/groups_i
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KITTYFANTASTIC's Photo KITTYFANTASTIC Posts: 167
3/15/10 1:09 P

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I inherited a bread machine over the weekend. The recipes in the manual all call for bread flour. I haven't seen it in the grocery store and haven't made it to Whole Foods yet. I looked online and see that King Arthur's makes it.

So, the question is could I substitute King Arthur's all purpose whole wheat flour? Has anyone used bread flour, would there be a big difference?

And lastly, anyone have any favorite bread machine recipes out there?

thanks!!

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