Bread Made Out of Turkey Stock

momtochloe · ‎11-03-2013

Calling all bakers! In the midst of my internet surfing I came across this article about baking bread using turkey stock. Thanksgiving in a loaf so to speak.

I have less than zero clue about baking especially bread but was interested to hear what you clever and experienced bakers had to say about this (especially you @gardenman as I know you bake delightful breads).

Many thanks in advance for your thoughts and feedback!

https://munchies.vice.com/en_us/article/gvk5n9/this-baguette-tastes-like-turkey-dinner

RespectLife · ‎02-27-2012

How VERY interesting @momtochloe Thanks for posting.

I, too, would love to hear what experienced bakers think.

I've only made bread in my bread machine.

Here are my questions if anyone can help, I would love to try this!

1/2 cup RICE Flour....I don't have this and do not really wish to invest. Do you think I could just use 1 full cup of Bread Flour and skip the rice flour?

1 T INSTANT yeast...I have bread machine yeast in the jar. Can I use that? Same quantity?

LARD...can I just use butter? Or would I need to buy Crisco or something?

My new ovens have a "Proof" button? Never used it!

Any thoughts would be greatly appreciated! I took Christmas week off..and this might be fun!! Or a disaster, LOL

Thanks in Advance!!

gardenman · ‎03-09-2010

@momtochloe wrote:
Calling all bakers! In the midst of my internet surfing I came across this article about baking bread using turkey stock. Thanksgiving in a loaf so to speak.

I have less than zero clue about baking especially bread but was interested to hear what you clever and experienced bakers had to say about this (especially you @gardenman as I know you bake delightful breads).

Many thanks in advance for your thoughts and feedback!

https://munchies.vice.com/en_us/article/gvk5n9/this-baguette-tastes-like-turkey-dinner

I have this quirky belief that bread should taste like bread and not turkey. You can use pretty much any liquid in a bread to alter the flavor and/or color, but I just like my bread to be bread. I think I'll make Pain Ordinaire Careme from Bernard Clayton's Complete Book of Breads on Saturday, and I won't be using turkey stock.

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

deepwaterdotter · ‎03-09-2010

@gardenman wrote:
@momtochloe wrote:
Calling all bakers! In the midst of my internet surfing I came across this article about baking bread using turkey stock. Thanksgiving in a loaf so to speak.

I have less than zero clue about baking especially bread but was interested to hear what you clever and experienced bakers had to say about this (especially you @gardenman as I know you bake delightful breads).

Many thanks in advance for your thoughts and feedback!

https://munchies.vice.com/en_us/article/gvk5n9/this-baguette-tastes-like-turkey-dinner
I have this quirky belief that bread should taste like bread and not turkey. You can use pretty much any liquid in a bread to alter the flavor and/or color, but I just like my bread to be bread. I think I'll make Pain Ordinaire Careme from Bernard Clayton's Complete Book of Breads on Saturday, and I won't be using turkey stock.

Sounds tasty, pass the butter please.

Nightowlz · ‎03-11-2010

@gardenman wrote:
@momtochloe wrote:
Calling all bakers! In the midst of my internet surfing I came across this article about baking bread using turkey stock. Thanksgiving in a loaf so to speak.

I have less than zero clue about baking especially bread but was interested to hear what you clever and experienced bakers had to say about this (especially you @gardenman as I know you bake delightful breads).

Many thanks in advance for your thoughts and feedback!

https://munchies.vice.com/en_us/article/gvk5n9/this-baguette-tastes-like-turkey-dinner
I have this quirky belief that bread should taste like bread and not turkey. You can use pretty much any liquid in a bread to alter the flavor and/or color, but I just like my bread to be bread. I think I'll make Pain Ordinaire Careme from Bernard Clayton's Complete Book of Breads on Saturday, and I won't be using turkey stock.

@gardenman Do you make french toast with that? We do. It's really good since it's not soggy.

I don't want any turkey bread either. LOL!!!

We just bought a Pain de Mie Pan (Pullma Loaf Pan). Did not know how that would work out as we have never made bread with a pan that had a lid. DH really likes it since it makes a regular size slice bread.

Nightowlz · ‎03-11-2010

@RespectLife wrote:
How VERY interesting @momtochloe Thanks for posting.

I, too, would love to hear what experienced bakers think.

I've only made bread in my bread machine.

Here are my questions if anyone can help, I would love to try this!

1/2 cup RICE Flour....I don't have this and do not really wish to invest. Do you think I could just use 1 full cup of Bread Flour and skip the rice flour?

1 T INSTANT yeast...I have bread machine yeast in the jar. Can I use that? Same quantity?

LARD...can I just use butter? Or would I need to buy Crisco or something?

My new ovens have a "Proof" button? Never used it!

Any thoughts would be greatly appreciated! I took Christmas week off..and this might be fun!! Or a disaster, LOL

Thanks in Advance!!

@RespectLife I don't know about changing the rice flour to bread flour. The recipe uses a total of 4 1/4 cups flour. The rice flour does not have gluten in it. You could substitute with cake or pasty flour.

Do you have some rice & a blender so you can make your own rice flour? You can find how to do that online.

You don't need lard since they are just using that to grease the pan. I use Baker's cooking spray with flour in it.

Let us know how it turns out if you try it.

gardenman · ‎03-09-2010

@Nightowlz wrote:
@gardenman wrote:
@momtochloe wrote:
Calling all bakers! In the midst of my internet surfing I came across this article about baking bread using turkey stock. Thanksgiving in a loaf so to speak.

I have less than zero clue about baking especially bread but was interested to hear what you clever and experienced bakers had to say about this (especially you @gardenman as I know you bake delightful breads).

Many thanks in advance for your thoughts and feedback!

https://munchies.vice.com/en_us/article/gvk5n9/this-baguette-tastes-like-turkey-dinner
I have this quirky belief that bread should taste like bread and not turkey. You can use pretty much any liquid in a bread to alter the flavor and/or color, but I just like my bread to be bread. I think I'll make Pain Ordinaire Careme from Bernard Clayton's Complete Book of Breads on Saturday, and I won't be using turkey stock.
@gardenman Do you make french toast with that? We do. It's really good since it's not soggy.
I don't want any turkey bread either. LOL!!!
We just bought a Pain de Mie Pan (Pullma Loaf Pan). Did not know how that would work out as we have never made bread with a pan that had a lid. DH really likes it since it makes a regular size slice bread.

I haven't made French toast out of it. I make two loaves and generally eat one and freeze the other. The one I freeze typically thaw out a week or two later, butter the slices and toast them under the broiler. It's so good. I might try to remember to save a couple of slices for french toast for Sunday's breakfast. That's not a bad idea.

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

Nightowlz · ‎03-11-2010

@gardenman wrote:
@Nightowlz wrote:
@gardenman wrote:
@momtochloe wrote:
Calling all bakers! In the midst of my internet surfing I came across this article about baking bread using turkey stock. Thanksgiving in a loaf so to speak.

I have less than zero clue about baking especially bread but was interested to hear what you clever and experienced bakers had to say about this (especially you @gardenman as I know you bake delightful breads).

Many thanks in advance for your thoughts and feedback!

https://munchies.vice.com/en_us/article/gvk5n9/this-baguette-tastes-like-turkey-dinner
I have this quirky belief that bread should taste like bread and not turkey. You can use pretty much any liquid in a bread to alter the flavor and/or color, but I just like my bread to be bread. I think I'll make Pain Ordinaire Careme from Bernard Clayton's Complete Book of Breads on Saturday, and I won't be using turkey stock.
@gardenman Do you make french toast with that? We do. It's really good since it's not soggy.
I don't want any turkey bread either. LOL!!!
We just bought a Pain de Mie Pan (Pullma Loaf Pan). Did not know how that would work out as we have never made bread with a pan that had a lid. DH really likes it since it makes a regular size slice bread.

I haven't made French toast out of it. I make two loaves and generally eat one and freeze the other. The one I freeze typically thaw out a week or two later, butter the slices and toast them under the broiler. It's so good. I might try to remember to save a couple of slices for french toast for Sunday's breakfast. That's not a bad idea.

@gardenman I'm hungry for French Toast now. Need to put stuff in the bread machine right now so I will have bread to make some with this weekend. Hope you try it. It's really good. I use Penzey's cinnamon.

gardenman · ‎03-09-2010

Today's loaves of Pain Ordinaire Careme are done and crackling away as they slowly cool. I'm posting this to stall from slicing one open while it's still a bit too warm, and eating it. I will try to save a couple of slices to use as French Toast tomorrow. One loaf will get frozen when it's cooled enough, but the other one will serve as my main meal today. Warm bread, fresh butter, what could be better?

By the way, if you bake bread and have ever considered buying a banneton to help shape the bread, I'd highly recommend it. I've been using mine for several years now and they're really great. Mine are unlined, but now that they've been used a good bit, and have built up a nice load of flour, the bread doesn't stick at all. These are moderately sticky loaves and they just roll out onto the baking stone with no trouble. I don't bother going to the peel and then the stone, but I just plop them right out onto the stone and slash them there. Dang! I've still got seventeen minutes before it's 1:30 and they'll have cooled enough.

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