Pueblo Oven Bread (for bread machine)

  • frankieanne 1 year ago
    posted by Jkirk
    Pueblo Oven Bread For Bread Machine
    Ever since ChuckieB posted those rolls here last week I've been craving the smell of yeast and baking bread. So, I put this in my machine last night when I got home. This is a delicious bread with just the right amount of sugar for my taste. When I was checking the machine during the first knead, I noticed I still had a lot of dry flour so I threw in a couple of tablespoons of water instantly realizing that was too much. I think that's why the top caved in. I also just used one packet of yeast which is 2-1/4 tsp while the recipe calls for 2-1/2 tsp. Maybe that had something to do with it as well. Either way - it didn't stop me from slicing off two warm pieces from the machine, putting butter on them and eating them in front of the TV while I watched "The Voice" last night. :-D
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  • chuckieb 1 year ago said:
    Mmmmm....it looks heavenly Frankieanne. Nice share!
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  • NPMarie 1 year ago said:
    Looks very good! I've had this bookmarked for a while..wonder whatever happened to Jim aka jkirk? Thanks for the reminding me Frankieanne:)
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  • frankieanne 1 year ago said:
    Hey, NPMarie, I think you alter ego made this one. :-)
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  • mommyluvs2cook 1 year ago said:
    Even if it caved in it still looks delicious!!! Gosh I need to get around to making bread again...But my 2 yr old who gets up at 4 AM makes me exhausted ALL day! :) or should that be :( ??
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  • NPMarie 1 year ago said:
    OH, you're right Frankieanne! Duh!
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  • pointsevenout 1 year ago said:
    You should try cutting that loaf with something else than a butterknife
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  • frankieanne 1 year ago said:
    hehe I know, pso. I have this really, really old bread knife. It was the one we had when I was a kid. Sentimental value although I'm sure it needs sharpening but I can't bear to let it out of my sight. :-)
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  • chuckieb 1 year ago said:
    LOL ML2C.....I have a 22 yr. old and sometimes he still manages to exhausts me. :) It gets better....in momentary chunks. :)
    We have a mobile knife sharpening truck that comes to our local hardware store on Thursday. You can drop a knife off and it's ready that same night. Don't even think it costs more than $5. They could make your knife brand new again Frankie! :)
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  • mommyluvs2cook 1 year ago said:
    Haha Chuckie! I hope he doesn't exhaust me until he's 22!
    Never heard of a mobile Knife truck...thats insane! I have a really good Wusthof one that I use.... gets them nice and sharp again!
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  • frankieanne 1 year ago said:
    When I was reading your post, Chuckie, its early here and I saw "monetary" chunks and I thought "how can that be?" :-D
    I think I can take my knife to the butcher section of a local grocery store and they will sharpen it. I do need to check into it.
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  • pointsevenout 1 year ago said:
    Instant rise or fast acting or one rise yeast has less yeast in the package than standard double rise yeast. It's because of the process the yeast goes through during manufacturing. Looking at the granules the instant rise is smaller. The double rise yeast granules are larger because of a layer of dead yeast encapsulating the viable yeast. The encapsulating layer has to be washed off to expose the good yeast. Hence the warm water bath while checking to see if the yeast will activate.
    If you're unclear on what yeast is spec'ed out in the recipe, looking at the amount of yeast is usually a giveaway. A scant tablespoon is double rise yeast. Less than that is instant rise.
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  • pointsevenout 1 year ago said:
    A fallen loaf top is usually always an indication of an over risen dough.
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  • frankieanne 1 year ago said:
    I'm certain you're right about that, pso, but it seems to indicate too much liquid when using a bread machine. That's probably the difference. In the troubleshooting section of my manual, a fallen loaf indicates too much liquid and those are the results I get when I Google the problem when using a bread machine. It may have something to do with how it gets baked in the machine. I'm not certain. Your dough-y input is always appreciated around here.
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  • pointsevenout 1 year ago said:
    Finally got around to making this loaf. Actually made it twice. First time I didn't get a good rise. Thought maybe I was loosing my technique. It has been a while since I've made a loaf.
    Second try came out wonderful. Did make a couple of changes. Reduced the sugar by half to get a shorter rise time and subbed butter for the shortening.
    Also found that the dough was too dry. Had to add water, 2 Tablespoons twice to get a good workable dough. OH yeah, I converted this to a hand kneaded process. Baked in a 375F oven for 45 minutes. Very nice oven spring. And just for giggles I subbed a half cup white wheat flour in the loaf.
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  • frankieanne 1 year ago said:
    I remember this one having a really nice flavor to it. Glad it turned out for a kneader, too. :)
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  • pointsevenout 1 year ago said:
    It's still puzzling to me that your added water "made the loaf fall". I added water, a quarter cup, and mine turned out fine.
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  • frankieanne 1 year ago said:
    I think it has to do with baking in a bread machine, pso. I suppose that as a machine is smaller than an oven, that more liquid may "steam" it more or something. There's a bit of condensation on the window of my bread machine when its making bread. I suppose the heat isn't as dry. My guess is the loaf steams up and then when the steam goes away, the loaf falls. I'm not much of a scientist and am just guessing, but in the troubleshooting section of my bread machine book, it reads that a fallen loaf indicates too much liquid and to cut back the next time.
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