A Recipe for
Bread Making ( Lesson Three Of Four)
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
This Recipe for Bread Making ( Lesson Three Of Four) is one of thousands in the Recipes-to-go Bread Cookbook.
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
If you enjoy this Bread Making ( Lesson Three Of Four) Recipe - you should enjoy the recipe collections you can find on the websites below:
C is for cookie, it's good enough for me; oh cookie cookie cookie starts with C. |
| Cookie Monster , character on "Sesame Street," U.S. children's television program |
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
This is a recipe for Bread Making ( Lesson Three Of Four) from the recipe cookbook of Recipes-to-go (Bread)
Food Tip |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
We think fast food is equivalent to pornography, nutritionally speaking. |
| Steve Elbert |
Hello once again, all you li'l ol' bread-makers! Ready for lesson
three?
First, let's review the basic recipe:
3 cups all-purpose flour 1 package yeast
1 1/4 cups water
Mix, knead, let rise, punch down, let rise, bake.
Hopefully you've tried a couple of loaves of this and are fairly
comfortable with the technique. Now, try this:
To the basic recipe, add one teaspoon of salt, 1 1/2 tablespoons of
sugar, 1 egg, and substitute milk for water. After the second rise,
just before you pop it in the oven, sprinkle some dill seed or sesame
seed on top.
An important note here is do NOT "guesstimate" the sugar and/or salt.
You can get away with this when making chili or squid, but NOT when
baking.
Now it's starting to look and taste a little more like bread.
Note that home-made bread will NOT "keep" for longer than a day or so
before it becomes hard as a rock. This is normal, and is why our
forefathers had recipes for such neat stuff as bread pudding, bread
crumbs, etc.
It's also interesting to note that the basic recipe makes a KILLER
pizza dough, if you're into home-made pizza. I'll leave the add-ons
as an exercise for the student, as no two people can ever agree on
what makes a good pizza filling.
You shouldn't have had any problems so far, but here's a
troubleshooting chart for ya':
Serves: 4
Bread Making ( Lesson Three Of Four) Recipe brought to you by Recipes To-Go