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  #1  
Old 09-20-2013, 01:09 AM
OzarksLady Female OzarksLady is offline
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Default Brothers Bread is Stupid Easy Bread

Brothers Bread

2 teaspoons yeast - any kind, instant, breadmachine, regular. It don't matter.
2 teaspoons sugar
2 teaspoons salt - sea or kosher is best
1 1/2 cups very warm water (about 110-120)
4 cups flour - I ground mine fresh - 2 cups hard winter red & 2 cups winter white

Now here's the hard part.

Mix it up (no letting the yeast proof, no 10 minutes of kneeding)

Shape it into about a 11"X 5" (or there abouts) loaf and put on a cookie sheet (no letting it rise) It will be sticky. That's OK.

Make 3-4 slashes on top of loaf

Put it in a COLD oven. Then turn oven on to 425

Bake for 25 minutes. Remove from oven to wire racks to cool.

A package of yeast has 2 1/4 teaspoons. Just dump the whole pack in. It won't hurt it.
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Last edited by OzarksLady; 09-21-2013 at 06:19 AM.
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  #2  
Old 09-21-2013, 12:04 AM
bookwormom bookwormom is offline
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Have you actually tried this? How was it?
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Old 09-21-2013, 12:36 AM
OzarksLady Female OzarksLady is offline
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Bookie, I've made it 10-12 times. It's surprisingly good.
It's a dense bread. I have eaten it hot out of the oven, made a sandwich out of it after it's cooled off and made toast out of it. I slice it very thin and put pate on it or really good Italian sausage.

My neighbor that likes it so well is not in good health at all and really can't cook. She orders out 99% of the time. When I bake this bread I take it to her still hot. I take her a half of a stick of butter and she eats the whole loaf and most of the butter right then and there while it's still hot.
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Old 09-21-2013, 02:34 AM
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MYellowRose Female MYellowRose is offline
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I'm guessing when you say 4 cups of bread in the recipe you actually mean 4 cups of flour, right? Can I use regular all purpose flour in it as that's all I've got and I don't really want to have to go buy bread flour just to make this.
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Old 09-21-2013, 06:23 AM
OzarksLady Female OzarksLady is offline
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Yes MYL, you can use all-purpose.
Thanks for catching that mistake.
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Old 09-21-2013, 01:10 PM
Colorado Female Colorado is offline
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No shortening or oil in it?
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Old 09-21-2013, 04:32 PM
OzarksLady Female OzarksLady is offline
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Colorado, no oil at all. What is listed is the whole recipe with all of the instructions. Don't try to knead it or do any other steps that you are use to doing in a regular bread recipe.

This is a true K.I.S.S. recipe.
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Old 09-21-2013, 07:02 PM
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Okay as was going to try it.
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  #9  
Old 09-21-2013, 08:07 PM
OzarksLady Female OzarksLady is offline
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I would suggest that you make it three different times.
One time with 100% all-purpose.
One time with 50/50, whole wheat and all-purpose.
One time with 100% bread flour.

I did not make it with the bread flour but did the other two and liked it just fine. Maybe not as well as "traditional" bread but it's really pretty good.
My neighbor liked it better so that just shows that we all like different things.
She liked it because it is so dense.
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Old 09-21-2013, 10:53 PM
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I have a question....... It may be obvious to an experienced baker, but not me....

When you say put it in the cold oven...... I get that, let it warm up with the oven..... Then I presume you mean let it bake 25 min AFTER the oven comes to full temp... ???

Will put this in my "cook, eat, grow, heal" folder......
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Old 09-22-2013, 01:10 AM
OzarksLady Female OzarksLady is offline
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No. No. No.
Put the unbaked bread in a cold oven.
Turn the oven on.
Set the timer for 25 minutes.
When the timer goes off take the baked bread out of the oven.
Total time....25 minutes.
Some ovens and conditions may require 30-35 minutes. Like any other recipe. YMMV.

Wait a minute Wyo. Didn't I send you some bread? IIRC it was Brothers bread.
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Old 09-23-2013, 10:35 AM
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I tried this last night & worked as advertized. From cold oven to 25 minutes & dough was thoroughly baked.

Only trouble I had was dough must have been alittle too wet as it flattened out.

This is a great bread to break up by hand for eating things like spaghetti, soups, & stews.
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Old 09-23-2013, 01:18 PM
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I don't seem to have a cookie sheet, not sure what happened to it so can I just put it in a large glass baking pan do you think or should I wait until I get paid and buy a cookie sheet?
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Old 09-23-2013, 01:45 PM
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Quote:
Originally Posted by OzarksLady View Post
No. No. No.
Put the unbaked bread in a cold oven.
Turn the oven on.
Set the timer for 25 minutes.
When the timer goes off take the baked bread out of the oven.
Total time....25 minutes.
Some ovens and conditions may require 30-35 minutes. Like any other recipe. YMMV.

Wait a minute Wyo. Didn't I send you some bread? IIRC it was Brothers bread.
=====
OK.... I get it now..... Will put that detail in the instructions I saved in my file...... Thanks....

Yes.... You sent several different varieties.... They were all good, but unfortunately, I can't single out and identify one as that specifically....
Maybe you should send another test loaf..... (hint, hint)(snicker)

Enjoy
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Old 09-23-2013, 03:35 PM
OzarksLady Female OzarksLady is offline
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Quote:
Originally Posted by HuntingHawk View Post
I tried this last night & worked as advertized. From cold oven to 25 minutes & dough was thoroughly baked.

Only trouble I had was dough must have been alittle too wet as it flattened out.

This is a great bread to break up by hand for eating things like spaghetti, soups, & stews.
Glad you liked it and yeah, it sounds like it might have been a little wet but if it was good and you liked it........ If you liked the texture on the loaf you baked you might try using a bread pan to contain it and keep it from spreading out.

Thanks for the feed back.
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Old 09-23-2013, 03:38 PM
OzarksLady Female OzarksLady is offline
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Quote:
Originally Posted by MYellowRose View Post
I don't seem to have a cookie sheet, not sure what happened to it so can I just put it in a large glass baking pan do you think or should I wait until I get paid and buy a cookie sheet?
Not sure I'd use a glass dish. I've never had luck baking bread in glass.
Do you have a pizza pan? That is nothing but a round cookie sheet. Or do you have a 9X11 metal cake pan? That would work.
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Old 09-23-2013, 03:39 PM
OzarksLady Female OzarksLady is offline
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Quote:
Originally Posted by Wyobuckaroo View Post
=====
OK.... I get it now..... Will put that detail in the instructions I saved in my file...... Thanks....

Yes.... You sent several different varieties.... They were all good, but unfortunately, I can't single out and identify one as that specifically....
Maybe you should send another test loaf..... (hint, hint)(snicker)

Enjoy
Better idea, you bake a loaf and report back.
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  #18  
Old 09-23-2013, 03:46 PM
HuntingHawk HuntingHawk is offline
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When I try it again I'll try it using a bread pan then.
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Old 09-23-2013, 11:04 PM
OzarksLady Female OzarksLady is offline
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Quote:
Originally Posted by HuntingHawk View Post
When I try it again I'll try it using a bread pan then.
I'd probably go for 30+ minutes in the oven.
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  #20  
Old 09-24-2013, 03:42 AM
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Quote:
Originally Posted by OzarksLady View Post
Better idea, you bake a loaf and report back.
========
OH SNAP...... That didn't work out like I planned....

However..... Look in the "chewy wheat bread recipe" post for the recipe of the Alaskan bread I did make.....and will make again.... It will stick with you a long time.... Don't drop it on your foot....

Enjoy
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