BREADMAKING - Page 5

Sooner · ‎03-10-2010

@HerRoyaLioness wrote:
Found it, but remember this recipe is over 30 yrs old since it has been in my possession, older than that originally.

Old Army Bread Recipe

12 C bread flour (stir it up good before using)
1/3 C sugar
1 TBL salt (full)
1/3 of a large (8 oz) yeast cake (2.67 oz, which near as I can figure is 6 tsp dry yeast)
2/3 C powdered milk
1/3 C Parkay margarine, melted
1 Qt water (4 cups)
1 egg, beaten

Combine 4 cups of the flour, sugar, salt and powdered milk. Mix melted margarine in with mixer on low until like fine cornmeal.

Crumble yeast in 1 cup (out of the 4) of warm water and stir to dissolve. Add to flour mixture with 1 more cup of warm water and mix with mixer on medium speed. Add 1 cup water with beaten egg and mix. Add last cup of water and mix until smooth.

Add liquid mixture to rest of flour and mix with wooden spoon. Turn out on floured board and knead until smooth and satiny. (about 10 min).

Put in well oiled bowl (knead slighlty in bowl to coat with oil), cover and let rise until double and leaves dent when you press it with finger. Punch down, knead a little, oil bowl if necessary and let rise again until double.

Turn out and divide into 5 loaves (approx 1 1/4 lb each). Shape loaves (oil hands) and put in 4x8 pans greased with solid shortening. Oil tops (or use melted margarine) and let rise until light.

Bake 20 - 30 min at 400°

I haven't made this for ages, but I did use the cake yeast. You can fit all 5 pans in the oven if you put 3 at the back vertically and 2 in front of them horizontally. It is worth the effort, the bread is good!

@HerRoyaLionessTHANK YOU SO MUCH! I'm going to copy this and try to make it in the next month or so! I can't wait to see what happens! LOL!!

Sooner · ‎03-10-2010

@eddyandme wrote:
@Nightowlz @brandiwine

Got my SAF yeast. Found it today buried under snow and ice on the front-door landing!

Just got off the phone with Amazon. Had ordered Barkeepers Friend pan polish, Barkeepers Friend, cleanser and the yeast. The items were noted 1-not delivered due to weather, then delivered to a safe place. Well for two items apparently a safe place was to leave them on an unclosed landing during ice/snow storms! The last item may have been safe as it was delivered to OK (I live in MA)! (Don't know if the weather was any better there!!!)

Anyways, do you think the yeast is still all right? It's frozen solid - like a rock! Amazon doesn't want it back (would need new packaging as part of the insulated envelopes are stuck to my from steps) so, don't know if I should toss it or not. Haven't seen that brand in my market.

@eddyandme I live in OK and we had a dusting of snow Dec. 24th but nothing dramatic. Your yeast should be fine, because I store mine in the freezer for a year or so many times. The package is brick hard because it is vaccuum sealed. When you cut it open the yeast will be loose and be careful or some will fly out.

Put it in a sealed container and keep it in the freezer if you like. It will stay fresher and you don't have to thaw it out or anything.

gardenman · ‎03-09-2010

@Sooner wrote:
@eddyandme wrote:
@Nightowlz @brandiwine

Got my SAF yeast. Found it today buried under snow and ice on the front-door landing!

Just got off the phone with Amazon. Had ordered Barkeepers Friend pan polish, Barkeepers Friend, cleanser and the yeast. The items were noted 1-not delivered due to weather, then delivered to a safe place. Well for two items apparently a safe place was to leave them on an unclosed landing during ice/snow storms! The last item may have been safe as it was delivered to OK (I live in MA)! (Don't know if the weather was any better there!!!)

Anyways, do you think the yeast is still all right? It's frozen solid - like a rock! Amazon doesn't want it back (would need new packaging as part of the insulated envelopes are stuck to my from steps) so, don't know if I should toss it or not. Haven't seen that brand in my market.
@eddyandme I live in OK and we had a dusting of snow Dec. 24th but nothing dramatic. Your yeast should be fine, because I store mine in the freezer for a year or so many times. The package is brick hard because it is vaccuum sealed. When you cut it open the yeast will be loose and be careful or some will fly out.

Put it in a sealed container and keep it in the freezer if you like. It will stay fresher and you don't have to thaw it out or anything.

Agreed. I keep my yeast in the freezer and it's fine. I'd only be worried if it was sitting in the full sun on an Arizona summer day. Then it might be compromised, but the cold wont bother it in the least. And once frozen, you can ignore the use by date. The yeast will keep for years in the freezer.

Fly!!! Eagles!!! Fly!!!

brandiwine · ‎03-11-2010

I keep a small jar size in my fridge all the time for baking bread. The rest I keep in an airtight container in the freezer, so you are great. When you take out the yeast to use in receipes, you should see some slight movement of the yeast in the measuring spoon. That way you know it's active. There are other ways to check if you are concerned. Happy baking.

eddyandme · ‎09-24-2011

@brandiwine @gardenman @Sooner

Thanks. Guess I got a freebie on the yeast - the girl I spoke with at Amazon didn't think it was still good either!

Hey @Sooner, did you get my BarKeepers cleanser - it's somewhere in OK! (ha,ha!)

Have a good day! It's 6degrees here, way below zero if you factor in the windchill! Good time to start baking bread, I think.

gardenman · ‎03-09-2010

@eddyandme wrote:
@brandiwine @gardenman @Sooner

Thanks. Guess I got a freebie on the yeast - the girl I spoke with at Amazon didn't think it was still good either!

Hey @Sooner, did you get my BarKeepers cleanser - it's somewhere in OK! (ha,ha!)

Have a good day! It's 6degrees here, way below zero if you factor in the windchill! Good time to start baking bread, I think.

It's always a good time to bake bread. If you haven't made Bernard Clayton's Pain ordinaire careme (the recipe is all over the Internet if you need it) you should give it a try. It's a weird recipe in that it starts with a batter you beat to death for ten minutes, but it makes a great bread. It takes a while as you let the dough triple in volume a few times, but the bread you get is fantastic! It's my go-to recipe these days. My local supermarket sells an Italian boule that has the same taste and texture, but they sell it for $5 a loaf. I make it myself and make two boules (round loaves) for maybe a dollar or two. I freeze one and eat one.

As to the yeast, cold doesn't bother it in the least as long as it's sealed halfway tight. Heat is a different story, but cold is no big deal. I used to buy the two of the one pound bricks of yeast at BJ's Wholesale Club and I'd only buy it once every three or four years and keep it in the freezer and it's never failed.

Fly!!! Eagles!!! Fly!!!

Sooner · ‎03-10-2010

@eddyandme wrote:
@brandiwine @gardenman @Sooner

Thanks. Guess I got a freebie on the yeast - the girl I spoke with at Amazon didn't think it was still good either!

Hey @Sooner, did you get my BarKeepers cleanser - it's somewhere in OK! (ha,ha!)

Have a good day! It's 6degrees here, way below zero if you factor in the windchill! Good time to start baking bread, I think.

@eddyandme NO I didn't get it! And I was expecting a Christmas basket! Just my luck! LOL!!

Nightowlz · ‎03-11-2010

@eddyandme I leave some in a jar in the refrigerator. I vacuum seal the rest of it & put in the freezer.

It should be fine if you think it's frozen. I think most people store it in the freezer.

Ruthie-Roo · ‎01-04-2015

froggy wrote:
Well, I for one eat a LOT more bread when I have homemade bread. And a lot more butter.

@froggy Buttah makes everything bettah! ;-) I have never enjoyed bread so much until I started making it myself (machine-made and by hand). Homemade rocks.

Ruthie-Roo · ‎01-04-2015

gardenman wrote:
It's always a good time to bake bread. If you haven't made Bernard Clayton's Pain ordinaire careme (the recipe is all over the Internet if you need it) you should give it a try. It's a weird recipe in that it starts with a batter you beat to death for ten minutes, but it makes a great bread. It takes a while as you let the dough triple in volume a few times, but the bread you get is fantastic! It's my go-to recipe these days. My local supermarket sells an Italian boule that has the same taste and texture, but they sell it for $5 a loaf. I make it myself and make two boules (round loaves) for maybe a dollar or two. I freeze one and eat one.

As to the yeast, cold doesn't bother it in the least as long as it's sealed halfway tight. Heat is a different story, but cold is no big deal. I used to buy the two of the one pound bricks of yeast at BJ's Wholesale Club and I'd only buy it once every three or four years and keep it in the freezer and it's never failed.

@gardenman Thanks for mentioning the Bernard Clayton cookbook and recipe. I will look for it at the library. While I stick mainly to a couple of fairly plain white bread recipes, I'm always up for trying a new recipe. Also, on the yeast... I, too, store it in the freezer -- in a Lock-n-Lock (I get the SAF Instant in the one-pound bags, leave 'em in there, and just plop 'em in the L-n-L.). When I mix the bread, I take the yeast out last, and try not to have it out very long, so as not to thaw it. I don't know if that matters, one way or the other, but I just roll that way. :-) I keep my vital wheat gluten and potato starch in the freezer, too, Seems to help.