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  #21  
Old 09-24-2013, 10:59 PM
HuntingHawk HuntingHawk is offline
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Used less water with the dough this time & more of a dough ball. Trying bread pan for 30 minutes. Will give a follow up.

30 minutes wasn't enough using a bread pan.

Last edited by HuntingHawk; 09-24-2013 at 11:06 PM.
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  #22  
Old 09-24-2013, 11:18 PM
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OzarksLady I don't think I have any metal baking pans though I will look. I do have a metal pan that has a rack to go in it, it's fairly shallow and has ribs in the bottom but I don't think that should matter so I'll try it and let you know how it works out.
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  #23  
Old 09-24-2013, 11:22 PM
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For me, seems to be a fine line between enough & too much water.
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  #24  
Old 09-24-2013, 11:27 PM
OzarksLady Female OzarksLady is offline
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I have had no problem baking it here in N. Texas but when I tried to bake a loaf in SW Missouri it was not quite baked enough. I was only there for a few days so didn't try it again but here....no problem.
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  #25  
Old 10-15-2013, 09:59 PM
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====
OK...... Cold rainy day here......
So I tried it.....
I wasn't sure of my oven, because of a number of attempts at stuff that didn't work out right..... So I got an oven thermometer and tried it... My oven is an honest temp compared to the controls....

OK..... So I body slammed all the stuff in my favorite big stainless bowl, measured with honest tools and techniques. I stirred and stirred until it took all the dry stuff off the side of the bowl..... I didn't just use "close enough" measures as I do some times.....

I put a little oil on the cookie sheet just because I didn't want it to stick hard..... It took about 10 minutes for my cold oven to come up to full temp, and I took it out at exactly 25 minutes.....

It is kind of heavy texture. Seems done all the way through. Tastes good... A meal in its self with a little butter, and coffee with cream...

Is this the way it is supposed to look ??

Should I do anything different next time ?? And I definitely will try it again....

Good luck......
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  #26  
Old 10-15-2013, 11:21 PM
OzarksLady Female OzarksLady is offline
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Looks good to me. If you like you can bake it a little while longer. Sometimes I have baked it 35 or so minutes if I want it drier. It is a very heavy bread.

But how easy is that?
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  #27  
Old 12-28-2013, 09:54 PM
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heavy but tastes delicious, will definatley make this again. .....mack
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  #28  
Old 12-28-2013, 10:06 PM
OzarksLady Female OzarksLady is offline
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Quote:
Originally Posted by wabbiter View Post
heavy but tastes delicious, will definatley make this again. .....mack
Yes, it's meant to be a hearty heavy bread not a light grocery store bread.
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  #29  
Old 12-28-2013, 11:13 PM
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OzarksLady, Thank You for posting your recipe. Haven't made homemade bread for years, but when did, it was like grocery store white bread. This morning was looking for a denser bread recipe to go with soups an such. So glad came to the Forum this evening and found your post here!
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  #30  
Old 12-30-2013, 08:45 PM
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Just got through sampling the first loaf...it sure tastes good. Only thing is dough was very dry and would not accept all the flour while mixing it. Didn't think it through, as put all 4 cups of flour into the mix. Hoping next loaf, by adding flour more gradually, it won' t be so dry. We all had a bit of it with butter, and pretty sure, will be making these loaves pretty often.
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  #31  
Old 01-01-2014, 05:25 PM
OzarksLady Female OzarksLady is offline
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Gracie, expermenting with a recipe is always a good idea. Things like humidity and the brand of flour will influence how the bread turns out.

I've done it with stone ground whole wheat, regular whole wheat flour, whole wheat bread flour, unbleached flour, bread flour, etc.

I'm thinking about adding a teaspoon or so of vital wheat gluten to it using whole wheat flour and seeing what happens. It might "lighten" it up a bit. I'll start with one teaspoon and see how that works and decide if I want to add two the next time.

Glad it has possibilities for your family and thanks for the report.
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  #32  
Old 01-01-2014, 05:39 PM
OzarksLady Female OzarksLady is offline
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Quote:
Originally Posted by Wyobuckaroo View Post


Is this the way it is supposed to look ??

Should I do anything different next time ?? And I definitely will try it again....

Good luck......
Sorry Wyo, I just now saw the photo link & question.

Better to use a sheet of parchment paper or at least wax paper. Also you could sprinkle a little corn meal on the pan and or paper before placing your dough on it. That said if you are using a regular bread pan you will have to oil that.

But, yes, that's the way mine usually looks. If you want it a little browner you could up the temp 25 degrees or just leave it in 5-10 minutes longer.

Like I told Gracie, experiment with it. It's not like it's huge amount of work or cost.

I think that with a little tweeing, not to be confused with twerking , you could make a pretty good raisin/cinnamon bread. That you would want to bake in a bread pan.
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  #33  
Old 01-01-2014, 05:47 PM
OzarksLady Female OzarksLady is offline
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BTW Wyoming, I had a look around your photo page and saw the pictures of you. If I ever hear you run down the way you look again I will go get Annie and we will come up there and kick your butt all over the place. I bet you clean up pretty good too!

Got me?
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  #34  
Old 01-01-2014, 06:05 PM
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I still haven't tried this yet but I did finally find the cookie sheet I've been hunting for to bake it on. For some reason it was in the pantry portion of my utility room down below the last shelf and standing upright against the wall behind some stuff DD had stored when she was here, it's no wonder I couldn't find it.
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  #35  
Old 11-08-2014, 08:44 PM
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I've finally got everything I need and it's supposed to be cold on this coming Thursday with a high of just 51o so I'll see about making a loaf of bread. If I like it I'll share the recipe with my 12 year old granddaughter who loves to bake.
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  #36  
Old 06-17-2015, 07:09 PM
blubookworm2005 Female blubookworm2005 is offline
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Default Peasant Bread

I just received this recipe and made two loaves today. I made on in the oven safe bowl and another in a smaller casserole dish. I think I have 5 pieces left over from lunch? It was very easy and very good.

http://www.alexandracooks.com/2012/1...ill-ever-make/
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  #37  
Old 07-03-2015, 06:39 PM
OzarksLady Female OzarksLady is offline
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Quote:
Originally Posted by blubookworm2005 View Post
I just received this recipe and made two loaves today. I made on in the oven safe bowl and another in a smaller casserole dish. I think I have 5 pieces left over from lunch? It was very easy and very good.

http://www.alexandracooks.com/2012/1...ill-ever-make/

Thanks for posting the link to this recipe. It looks wonderful.
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