Whats your favorite bread recipe?
White or wholemeal or mixed
What makes some bread so damn good and some so lame?
Wetness ! Moisture in freshly baked bread makes a big difference. Dry bread from the shops or old dry not so good
Perhaps fine flower is better tasting than less fine flour because its more like sugar? Also a higher cooking temperature also turns it to sure? ( unsure of this)
Quality of ingredients, mass produced grain has less flavor than a crop made for quality rather than quantity so the starting ingredients matter (see home grown tomatoes vs supermarket ones)
Perhaps also the variety or species of wheat matters
salt and sugar added probably help with a edge towards more is better
you can almost make food scientific
since we r hard wired to prefer certain things like salt and sugar and so on
fine salt it has a better surface area/ mixes more completely
white flour is more like sugar but wholemeal has more of the wheat flavor
There are loads more factors. But I want that best bread experience I had of eating freshly baked moist thickly melted buttered bread that tasted heavenly
Then i want to try and go beyond that by applying scientific principles
I think the best plan of action is try recipes, then try theories once you find a great recipe for you
- ProfGene.TogolotLv 72 months ago
sour dough bread Jewish rye bread. You cannot find the recipe which I searched for, for years until I ran into a bread cookbook and just as I suspected the recipes were kept secret by families who passed it one from one generation to the other just as they passed on the starter from generation to generation. The starter takes about ten or twelve days to make but after you are done you save some in water in the fridge and each time you make it you save some starter.
- deniseLv 72 months ago
The question was quite answerable...… until all the updates!.
- abdulLv 72 months ago
Mixed white and wholemeal, leavened with sourdough starter, and fermented overnight. I use a sourdough that I created at home about 7 years ago. It is very strong and active, but does not really provide that sourdough flavor that is so good. So, I purchased a sourdough starter from a guy on ebay that was first started during the Calif gold rush, about 140 years ago. It gives my bread a great flavor. I only use flour water salt and starter in my loaves. I use 2 parts unbleached AP flour to 1 part wholemeal flour for best texture and flavor.
- 2 months ago
One of the easiest to make at home is quick, easy, delicious, and has just four ingredients! You need:
3 cups SELF RISING flour
12 ounces warm beer (your choice)
1 whole stick of salted REAL butter..melted
5 tablespoons white granulated sugar,
Whisk together flour and sugar, Add beer and stir into a big sticky lump. Transfer to a well greased loaf pan.Bake at preheated 350 degrees for 40 minutes. Pour melted butter over and bake another 20 minutes, Cool completely on paper towel lined dish before slicing.
This recipe can be easily tweaked by changing the beer, or adding spices, shredded cheeses, etc etc etc.Enjoy!
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- mrh-slosLv 72 months ago
I like wholemeal first, granary second. White Bread - never.
- 2 months ago
Plain garlic bread. It keeps the doctors away.
- Anonymous2 months ago
I like Sourdough and once you get a good starter it is easy and good.
- Nikki PLv 72 months ago
If you have not made bread before try any one of the No Knead, Overnight Bread recipes that abound now.
They are easy.
Can be adapted to add in ingredients like dried fruits and nuts or seeds.
- Anonymous2 months ago
I make my own bread. I put flour water CUΜ salt honey MORE CUΜ and a bit of Ρussy squirt from my big tiddy goth gf.