tag:blogger.com,1999:blog-5089828552519076506.post3409605571970833950..comments2024-03-28T15:55:53.792+10:00Comments on down to earth: Baking wholewheat breadUnknownnoreply@blogger.comBlogger33125tag:blogger.com,1999:blog-5089828552519076506.post-86581935741583717082013-09-03T05:38:12.043+10:002013-09-03T05:38:12.043+10:00Fully labeled and clearly marked, this recycling j...Fully labeled and clearly marked, this recycling jackson ms center makes it very <br />easy for all of them are recyclable. You can purchase a cork board, <br />but why not make your own? Now companies can become certified for responsible <br />recycling jackson ms practices. These tips for recycling jackson ms and paymentSimple, right?<br />In India every household after reading, stores <br />the daily newspaper, thus accumulating 'raddi'. A rise in the number of cholera patients.<br /><br /><br />Also visit my homepage - <a href="http://www.portapottyrentalpros.com/mississippi/porta-potty-rentals-in-southaven-ms/" rel="nofollow">portable restrooms rentals</a>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-88471099112220616042009-12-25T20:07:39.532+10:002009-12-25T20:07:39.532+10:00you have no idea how reading your posts about brea...you have no idea how reading your posts about breadmaking, changed my life! I add gluten to my flour now, and finally learned how to make the yeast rise before hand, with sugar!! simple things, but didn't know about it, and I now enjoy home baked bread only!!shandorahttps://www.blogger.com/profile/13945627419311409453noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-79468149701959857152009-12-24T16:51:48.568+10:002009-12-24T16:51:48.568+10:00wow rhonda!! my first time on your site, i love th...wow rhonda!! my first time on your site, i love the way you've painstakingly explained the whole process!!!! this is a really good tutorial!Rajanihttps://www.blogger.com/profile/18223428164337637538noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-58530644280509146872009-12-24T16:46:17.706+10:002009-12-24T16:46:17.706+10:00Hi Sue! Fat in bread dough - be it butter or oil,...Hi Sue! Fat in bread dough - be it butter or oil, makes a shorter dough that breaks up the gluten a bit. It also makes the dough more tender and soft. It adds flavour to the bread and it helps with browning. However, it isn't necessary. You usually add fat to dough if you're making fruit bread or a sweet bread but normal everyday bread doesn't need it.Rhonda Jeanhttps://www.blogger.com/profile/00175785349529109084noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-38644306243258373082009-12-24T13:35:24.758+10:002009-12-24T13:35:24.758+10:00Rhonda - your bread looks absolutely delicious. I ...Rhonda - your bread looks absolutely delicious. I wish there was a way of making such yummy bread for those who, like me, are gluten intolerant. Thank you for sharing your experience - love the blog!<br />Rosey (Singapore)Squirrelhttps://www.blogger.com/profile/02094416953732329370noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-82435125030344797002009-12-24T09:33:37.745+10:002009-12-24T09:33:37.745+10:00Hi Dear Rhonda,
Another great and informative pos...Hi Dear Rhonda,<br /><br />Another great and informative post...one thing puzzles me though and that is the absence of butter or oil in this recipe....I am quite a beginner and have never made a loaf without fat, does it make much difference?<br /><br />Have loved peeking in other people's kitchens too thank you,<br /><br />Love Sue <br />coffeee @ DTEAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-65842205562427388812009-12-24T01:23:21.100+10:002009-12-24T01:23:21.100+10:00I've been baking our bread my entire married l...I've been baking our bread my entire married life, almost 35 years now. It took awhile to get my hubby to eat whole wheat, now he won't eat anything else. This was a wonderful tutorial for those in the learning process Rhonda. I was so glad to see you mention adding extra gluten, called vital wheat gluten here, it makes a big difference in how your bread turns out. But even with the extra gluten your bread will not always be exactly the same. Weather can also effect the quality as can a new batch of flour. By the way, I also use my bread machine for mixing the dough and kneading but we prefer to have it baked in the oven. It just tastes better and I justify the cost by the fact the bread seems to keep longer.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-38071309197979259002009-12-24T01:10:50.068+10:002009-12-24T01:10:50.068+10:00Thanks Rhonda for this great bread tutorial. Have...Thanks Rhonda for this great bread tutorial. Have one question, did you let your bread have a first rise before you put it in the bread pan? Check your post every day always find good information.Cherylhttps://www.blogger.com/profile/04833657269211285589noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-83655355570411225482009-12-23T18:44:06.049+10:002009-12-23T18:44:06.049+10:00Wow Rhonda you read my mind! I was just reading up...Wow Rhonda you read my mind! I was just reading up about breadmaking last night as my breadmaking is always. .. . er. . . interesting! Always a bit brick like- is this because i don't kneed it long enough? or don't add enough water? It seems like the longer i kneed it the stiffer it gets but if i add water it just gets stickier!!! Any suggestions welcome!! Ta - JillyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-51567187605019667692009-12-23T15:50:17.975+10:002009-12-23T15:50:17.975+10:00saharasky, you're not wasting your time. The ...saharasky, you're not wasting your time. The first rise helps strengthen the gluten, it gives you a better loaf.Rhonda Jeanhttps://www.blogger.com/profile/00175785349529109084noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-66927411022602198622009-12-23T15:33:58.777+10:002009-12-23T15:33:58.777+10:00Thank you for the lovely post Rhonda! I bak whole...Thank you for the lovely post Rhonda! I bak whole wheat bread once (sometimes twice a week) ..sandwiches for the kids and hubby's lunches etc... we go through quite a bit. I really enjoy the hand kneading. 10 minutes of mindless/mindfullness.<br /><br />I have a question for you though. I always let the dough rise ...then punch it down, put it in the pans ...rise again and bake. It's how I was taught and have always done it. I am wondering what the actual purpose is? Why do I get it to rise more than once? Is there a purpose or am I just wasting time?Little Red Henhttps://www.blogger.com/profile/08286613788042692454noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-5172138740999305512009-12-23T13:55:02.256+10:002009-12-23T13:55:02.256+10:00This actually is more about your post yesterday.
...This actually is more about your post yesterday.<br /><br />I just wanted to tell you how much I enjoy your blog and how motivating it is, again. My children have been gone this week to visit grandparents and I have actually found it much harder to plan and cook without them here, it's just not as much fun or necessary. I remember my mom saying that when us kids left cooking wasn't fun anymore. I thought that was funny because I wasn't a big eater. But this week I've had a glimpse of that. My kids don't always love what I make, but I guess it is a thrill to see them eat. <br /><br />Tonight I pulled myself together and cooked a full meal, not just warmed up leftovers and I saw a bit more sparkle in my husband's eye. I guess the motivation is just a little different. Thanks for the reminders and motivation to do this job we have well, it makes a huge difference in my attitude, kids or no kids.<br /><br />ShanAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-43737711493275231302009-12-23T13:20:29.766+10:002009-12-23T13:20:29.766+10:00Great post! I agree you must be reading our minds...Great post! I agree you must be reading our minds! I was not to happy ih the shape of the bread maker loaf & it was not "quite right" in a regular loaf pan...Ijust tried your recipe and baked it for 45 min in a 350 oven. Its the best loaf yet but,I think it could have baked a tad bit longer. Hubby said its the best loaf yet. Thank you, off to bak loaves for our fast food friends!Katididshttps://www.blogger.com/profile/15568618127371786808noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-90928886482278566442009-12-23T12:21:08.809+10:002009-12-23T12:21:08.809+10:00Thank you so much Rhonda for answering my question...Thank you so much Rhonda for answering my question!<br />I prefer to make whole wheat bread rather than white but just cannot seem to get it fluffy, as you call it. I know I haven't been kneading it nearly as long as you've suggested, so that could be the problem. I've also never added sugar to the yest while it activated, but after, so maybe that has something to do with it as well. <br />I will definitely try your tips!<br />You have quite a warm kitchen, I must say! Must be comfy. It's snowy winter up here so I have to put the bread in a warm oven. Thank you so much for the post- it helped a lot! <br />The Girl in the Pink DressThe Girl in the Pink Dresshttps://www.blogger.com/profile/00250837836714463827noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-15422506903216105962009-12-23T10:55:13.319+10:002009-12-23T10:55:13.319+10:00Wonderful tutorial, Rhonda!
I learned to make brea...Wonderful tutorial, Rhonda!<br />I learned to make bread "hands on" in the early '70's from some beautiful friends in Oregon...your tutorial is the closest to "hands on" that I've seen! I haven't made much bread lately, but you've inspired me to start kneading...<br /><br />Thank you!chercrocehttps://www.blogger.com/profile/01363565113676642820noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-14046943942065004522009-12-23T10:43:49.925+10:002009-12-23T10:43:49.925+10:00I am so lame when it comes to baking bread. Ask m...I am so lame when it comes to baking bread. Ask my family. My attempts turn out like hockey pucks or tortillas. My goal is to conquer bread baking. I'm starting with your blog.<br /><br />Thank you for the inspirationMAYBELLINEhttps://www.blogger.com/profile/09459481721591224275noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-48889501543797998192009-12-23T10:22:47.253+10:002009-12-23T10:22:47.253+10:00I sometimes make whole wheat bread, and it took me...I sometimes make whole wheat bread, and it took me a couple of failures to actually read the instructions that came with my bread machine. It says very clearly that gluten is necessary, I guess I just missed that step when I read it the first time. Now, I buy gluten and my whole wheat bread is much better.<br />I sometimes have to add a little more water to the machine, especially if the weather is dry. It doesn't take much at a time.Otter Momhttps://www.blogger.com/profile/10150285495175373444noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-21470739603204802802009-12-23T10:21:10.189+10:002009-12-23T10:21:10.189+10:00I have been making your dog biscuits and really en...I have been making your dog biscuits and really enjoy the kneeding part. Some times the dough is quite firm and sometimes soft and pliable. I don't worry too much for the dog biscuits as they always eat them but when making bread should the dough be quite soft but not sticky as you have explained or should it be more on the firmer side or quite firm? I made pizza dough from scratch yesterday and it was a great success but quite a firm dough. I am keen to make some bread totally by hand. <br />I would appreciate your comments on this.<br />Thank you for such a helpful post.<br /><br />PatriciaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-81169254633018820992009-12-23T09:40:58.153+10:002009-12-23T09:40:58.153+10:00Hi Rhonda Jean - Fabulous Information. I have been...Hi Rhonda Jean - Fabulous Information. I have been making no-knead bread and haven't bought store bread in over 15 months. For Christmas I will make our rolls with some added herbs in the dough or flatten the dough and rolls it up with herbs and slice to make rolls. I just finished baking three loaves (2 wheat/white mixture and one that is white with black olives and crushed rosemary). My parents arrive tonight, so that should last us a few days. With the no-knead process I like the fact that I can mix it, let it sit overnight and bake in the am. If I get in a pinch for time, I use the bread maker to do the kneading. I don't think I have ever used the bread maker to bake a loaf, I bought it for my step-dad to use when he comes to visit, but it nice to use it to "knead" the bread every now and then. Thank you again for all that you share. Emily in So. TexasSincerely, Emilyhttps://www.blogger.com/profile/17789516533545511744noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-74862593918016828852009-12-23T09:13:59.178+10:002009-12-23T09:13:59.178+10:00It's good to see all the bakers!
Rose, my sma...It's good to see all the bakers!<br /><br />Rose, my small bread tin is 21cmx11cm.<br /><br />GW, I get most of our flour from Simply Good in Morayfield:<br />http://www.simplygood.com.au/ but this bag I got at an Asian/Indian grocer.Rhonda Jeanhttps://www.blogger.com/profile/00175785349529109084noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-516734901915860892009-12-23T09:05:50.350+10:002009-12-23T09:05:50.350+10:00this is a fantastic tutorial, Rhonda. Thanks. A fr...this is a fantastic tutorial, Rhonda. Thanks. A friend is dropping around some of her yeast (sour dough) starter today and i plan to make bread for all our bread needs. nice to have one more thing that i can supply myself. <br /><br />Thanks for your thoughtful posts. They're a lovely way to start the day. <br /><br />Kathy (NSW)Unknownhttps://www.blogger.com/profile/08274368417060800919noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-87599116375378824392009-12-23T09:01:46.095+10:002009-12-23T09:01:46.095+10:00Hey Rhonda, this is great. I noticed your bag of b...Hey Rhonda, this is great. I noticed your bag of bulk flour in the photo. Could you tell us where you get your flours from please?<br />Thank you so much<br />GWAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-80385820878735041522009-12-23T08:54:04.694+10:002009-12-23T08:54:04.694+10:00Thanks Rhonda,
Blessings GailThanks Rhonda,<br /><br />Blessings Gailgailhttps://www.blogger.com/profile/11474172270399240621noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-44441940274204920342009-12-23T07:59:58.952+10:002009-12-23T07:59:58.952+10:00Thanks for the suggestion to add gluten flour to r...Thanks for the suggestion to add gluten flour to regular flour, Rhonda! I'll be trying that in the next day or so.<br /><br />I live at 5000 feet altitude (almost a mile high), and was having trouble achieving a proper rise. I found that a few extra minutes kneading and giving the dough one extra rise afforded a better lift.Cricket McRaehttps://www.blogger.com/profile/12786996969148417569noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-34047136380677597402009-12-23T07:43:51.250+10:002009-12-23T07:43:51.250+10:00Good morning Rhonda, that was a great tutorial, th...Good morning Rhonda, that was a great tutorial, thanks! I've been covering my dough for the second rise -- I'll try not doing so. I have a couple of bread tins and am trying to work out the best size. If it's not too much trouble would you measure yours please?Rosehttps://www.blogger.com/profile/14751315680374413649noreply@blogger.com