Bread Recipes

Bread Recipes

• pointsevenout 15 years ago
  Made Whole Wheat And Cornmeal Potato Bread, recipe by Jo_jo_ba. Link:
  
  Whole Wheat And Cornmeal Potato Bread
  
  This is a good recipe even though there is a problem in the recipe. Not nearly enough water for even half the flour. I wound up adding 1 cup more water. Probably a good figure for the water is between 3/4 to 1 cup extra water.
  
  I introduced a problem into the recipe by adding 1 teaspoon salt instead of 1 tablespoon salt. Might have affected the flavor some and definitely affected the leavening ability of the yeast.
  
  On the third rise, when I removed the plastic wrap from the loaf tops, the tops fell. I punched down the dough, kneaded it a few times and let the loaves rise again without any cover. Didn't take long for the dough to rise anyway. Think it has something to do with the lack of salt (my mistake).
  
  Thought I was going to have serious trouble with larger holes in the bread from the runaway leavening. But the crumb turned out with nice and small air holes with a soft crumb.
  
  The flavor that was advertised in the recipe header was not that pronounced in my loaves. I am going to blame it on the lack of salt on my part. This will be good for sandwiches. The cornmeal taste comes through.
  
  The recipe works well with just 1 packed to yeast. I was concerned. There is no yeasty taste to the bread. I am pleased on that account.
  
  I will make this recipe again just to get the salt amount right but not that reason only.
  
  Mother likes the bread a lot but agrees with me that there could be more flavor. Again, maybe my fault on the salt.
  
  Made some pictures. They were very comparable with Jo_jo_ba's picture.
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• pointsevenout 15 years ago said:
  Another difference noted. Recipe specs out flour. Normally when the recipe just says flour it is to be assumed that the ingredient is all-purpose flour. I used bread flour.
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• lilliancooks 15 years ago said:
  Yes...I see what your talking about! The recipe has only 2 cups of liquid for about 7 cups of dry ingredients! I have a bread dough recipe that I've been using without fail...it has 3 cups dry ingredients to 1 cup of liquid. But I'm surprised you needed a whole extra cup of water! I would of thought 1/3 of a cup more would of been enough!
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• pointsevenout 15 years ago said:
  I don't know. Maybe could have used 1/3 cup but I'm thinking not. Jo_jo_ba says she has no trouble with the liquid amount spec'd in the recipe. At any rate I'll try the recipe again.
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• pointsevenout 9 years ago said:
  I'm BAAAaaak!
  Finally got the chance to make this loaf again.
  Mixed in a bowl this time and got all the measurements right.
  The tablespoon instead of a teaspoon of salt slowed down the rise times a lot.
  Had 1 cup of flour mix left over, even after using it to knead on and dust the loaves. Kneading sucked up a cup of the flour mix.
  It's a pretty good loaf. Wholewheat and cornmeal flavors are predominate.
  Very soft crust.
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