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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Does anyone make their own bread?
I don't have a bread maker, but I have always wanted to make my own bread. I am going to try this week. Any advice? Thanks!
Re: Does anyone make their own bread?
I've made challah & rolls a few times. I made one loaf of bread a few months ago and it tasted pretty decent but I messed up on some of the ingredients. I don't have a bread machine so I either use the KAide Mixer/ knead by hand.
Good luck!
I make these too but they are technically considered quick bread... so no yeast.
I think there is some terminology that I really don't understand with bread baking but I've just tried it and it's worked alright. There are a bunch of websites/ blogs that give advice, videos, etc.
What kind of bread are you going to try first? I've used a few King Arthur Flour recipes and Bread Bakers Apprentice has some great ones.
I do, but not regularly. I'd bake bread more often if I were ever home!
I don't really have any advice, but I could probably answer some specific questions. Oh, one thing- when you let the bread rise, if you put it in a plastic bowl, don't put it on the back of the stove with the oven on. Bowls tend to melt that way. I don't want to tell you how many bowls I've ruined by doing that. :-/ I've started using ceramic bowls for rising now.?
Recipe please!!
For the dough:
3 cups flour (either kind is fine, bread or all purpose, I used all purpose with great results)
1/4 cup milk
1 Tbsp. granulated sugar
2 tsp. active yeast (I had a individual packet that I get in the refrigerated section and it was exactly the right amount)
1-1/4 tsp. salt
2 Tbsp. olive oil
1 cup plus 2 Tbsp. lukewarm water
For the glaze:
2 cloves garlic
2 Tbsp. melted butter
1/2 tsp. Italian seasoning
To make the dough, combine the dry ingredients in the bowl of a stand mixer, fitted with the paddle attachment. Add the milk, olive oil and water, and mix until ingredients have formed a dough. Switch to the dough hook, and knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer dough to a slightly oiled bowl, turning once to coat. (I recommend using a bit of flour on your hands because the dough will be extremely sticky.) Cover the bowl with plastic wrap, and allow to rise for 1 hour, or until doubled in bulk.
Divide the dough into 8-12 equal pieces (I actually got 16 dinner sized rolls). Roll each into a rope, and tie each into a knot. . Transfer rolls to a greased baking sheet. Cover with a clean kitchen towel, and let rise for 45 minutes, until very puffy.
Preheat the oven to 350 degrees. To make the glaze, finely mince the garlic and combine with the melted butter and Italian seasoning. Brush or drizzle the glaze onto the shaped rolls. Bake for 15-18 minutes, until lightly browned.
Garlic knots have been on my list of things to make... I just need enough people over to eat them!
We've only ever done it in the bread machine, so that probably doesn't really count
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