Comments on: Look at me all baking homemade bread from scratch…

By: Jaeny

Jaeny — Thu, 19 May 2011 05:31:42 +0000

Oooh, I love the cinnamon idea, and perhaps i could raisins as well. I’ve also tasted bread in Singapore once that had a sweet red bean filling in it and could probably try that with this bread. Thanks for sharing the recipe! I’ll browse around and see if you have recipes that are wheat free, since someone at home is gluten-intolerant

By: Marie_S

Marie_S — Tue, 20 Apr 2010 01:33:50 +0000

Looks delightful! Only thing I would change is your instructions to let cool completely before slicing, then you totally miss out on the very best part of homemade bread, that hot and fresh from the oven taste! That first hot slice or two tastes twice as good eaten immediately instead of waiting for it to cool. Slap some butter on it and it's like eating heaven That's the thing I look forwards to the most when baking bread.

By: Marie_S

Marie_S — Mon, 19 Apr 2010 18:33:50 +0000

By: bethbara882

bethbara882 — Sun, 07 Feb 2010 12:14:01 +0000

Ohhhhh I'm hungry! Sadly I'm not a good baker:(

By: Dave Fath

Dave Fath — Sun, 31 Jan 2010 23:00:15 +0000

My biggest problem is I dont understans the punching down of the dough after it has risen. We use our own wheat berry and spelt berry, rye we grow our own organic grains and grind our flour and sell this product if you are interested but I have problems with my bread rising to its fullest

By: kathy

kathy — Tue, 29 Sep 2009 12:37:10 +0000

I make all of our breads and never hesitate to add fruits and nuts to the recipes that I use. I always use 1/2 heart healthy oats ~..~ and I add one cup chopped apple plus 1/3 cup chopped walnuts etc. for each loaf. I also make a cinnamon sugar ( 1/2 cup sugar plus 3 teaspoons good quality cinnamon ) and line the pans with the cinnamon sugar and top the loaves with it also. You can add cinnamon to your bread dough just as you would add a good garlic powder and some parmesan cheese with italian seasonings for an italian or garlic bread. Bread recipes are very versatile and by using honey and no sugar, even more so. I use 1/2 cup honey in place of the sugar. You may n eed to add a little more flour to absorb the liquid, but not to worry. Also with fruits you will need to add more flour, but you can tell how much when your dough is no longer sticky, but kneads easily.

By: Alenxa

Alenxa — Tue, 03 Mar 2009 09:20:26 +0000

Salt in bread helps hold down yeast growth and keep the bread from collapsing due to rising too fast. If added directly to your proofed yeast, it would really kill a lot of the culture; adding both on top of each other to a bowl of dry ingredients will give you dough that won’t rise. Best to mix the salt into the flour or at least keep it from mixing with the yeast immediately. Salt also tightens up the gluten in the dough, which is another help in keeping bread structure. I haven’t tried reducing salt in yeast bread recipes, but I imagine this would need shorter rising times and would have to be baked in a pan.

By: Joyful Abode

Joyful Abode — Tue, 24 Feb 2009 02:34:14 +0000

Lina… I’m not sure exactly what the salt DOES in bread, but I think there’s a chemical reason it’s there. Since this recipe was doubled, a single recipe would only have 1 teaspoon-ish of salt in an entire loaf of bread. Do you think that would affect your low-sodium diet?

If so, maybe try making a loaf with the salt amount lowered or omitted… what’s the worst that could happen? The bread might not “work” but at least then you’d know, right? Let me know how it works out!

By: Lina Reyes

Lina Reyes — Tue, 24 Feb 2009 00:35:39 +0000

The bread looks delicious. I am on a low sodium diet. Do you think it is possible to omit the salt or add less?

By: Joyful Abode

Joyful Abode — Mon, 26 Jan 2009 03:21:21 +0000

Emmy, the honey is in step 1.

Proof 4 teaspoons of active dry yeast in 2 cups of 110 degree (Fahrenheit) water with a bunch of honey. This means mix all of that together and wait 10 minutes or so, until it’s frothy.