Comments on: Family Bread

By: Kristin

Kristin — Wed, 05 Oct 2011 01:58:16 +0000

We bake with freshly ground, whole wheat flour all the time. It takes some extra gluten… you can buy it in a bag at most natural grocery stores or regular grocery stores’ natural food isles. Add about 3-4 tablespoons. And it takes some extra kneading! Literally whip the first couple of cups of flour with the liquid ingredients for about 10 minutes. Then, when time to knead, I have to have my husband finish off the kneading for me when we do an exclusively whole wheat loaf… whack it on the counter, throw it down on the counter, you have to get almost violent with it!

By: Rachel Burch

Rachel Burch — Thu, 21 Apr 2011 19:20:38 +0000

I found this recipe a couple of years ago. Very easy. No kneading.
http://www.artisanbreadinfive.com

By: Tracy

Tracy — Thu, 07 Apr 2011 19:35:16 +0000

Tried the low yeast recipe for the first time – it’s DELICIOUS! I made 4 loaves: 2 plan, one with italian herbs on top, and one with shredded cheese, bacon bits, and chives on top. turns out great! Only problem is that there’s only two of us – what are we going to do with all of this bread?!!

By: Jessica P

Jessica P — Wed, 23 Mar 2011 18:08:47 +0000

A good tip, is to heat the flour in a microwave safe bowl for about 1.5 minutes that way the mixture is still warm for the yeast to proof. It’ll help the proofing go by faster thereby decreasing the time that you need for the mixture to rest. It’s a great time-saver!

By: Peach Smith

Peach Smith — Wed, 09 Mar 2011 13:41:40 +0000

When I have to use liquid milk, I just substitute milk for water. So you could use 1 cup milk & 3 cups water, instead of 4 cups water.

By: Peach Smith

Peach Smith — Wed, 09 Mar 2011 13:39:48 +0000

If you need bread more often, you can also make the whole batch & bake 1 quarter, put 1 quarter in the fridge & 2 in the freezer. When you are ready, take out the refridgerated quarter & bake, and take one from the freezer to the fridge: continue the cycle. I used to do that, and actually got some exellent bread – the grain was very fine & light…

By: Peach Smith

Peach Smith — Wed, 09 Mar 2011 13:36:44 +0000

To prevent the tops of my loaves from drying out, I brush them gently witha little oil, or spray with Pam – especially if I have the loaves rising overnight or in the fridge. Also, after baking I sometimes rub a little butter onto the hot tops – delicious & keeps the tops soft.

By: melissa bartmess

melissa bartmess — Mon, 08 Nov 2010 23:39:33 +0000

i use a dampened flour sack towel when i cover my bread to rise. it helps keep teh moisture int eh rbead and to keep it from drying out.

By: Sarah

Sarah — Mon, 01 Nov 2010 19:56:22 +0000

We love homemade bread. I have used this (low yeast)recipe dozens of times easily with great success. The last few times my dough has gone sour…I have no idea why. Suggestions?

By: Taryn

Taryn — Sun, 10 Oct 2010 19:03:29 +0000

Thank you very much.