The Joy of fresh Bread

[brewmaster15]

I posted awhile back about my homemade pizza dough recipe..

https://forum.simplydiscus.com/forum/non-fishy-stuff/recipes-recipes-recipes/110652-home-made-pie-pizza-pie-that-is

That dough makes incredible pizza but it also makes really great Italian Bread. I made a batch earlier this week to go with some homemade chicken soup and its been used multiple times. Buttered with soup.. buttered with pasta. Covered with cheese and oven puffed for lunch, as a dipping bread for stews,chili, and curry. Sliced and made into french toast, or just toasted and spread with cream cheese or marmalade.Probably would be great with veggie mite(Danny )

Made this batch dense and hearty as I find it most versatile but you can easily let it rise more and can have large airholes in it.




At a few dollars for a 5 pound bag of flour.. and a few minutes to mix and let rise. I mix my hand but a mixer would work too. Hard to beat something with so few ingredients (flour,salt, water,yeast) tasting so good in so many ways. Not that many foods out there that are both budget and gourmet at the same time.

Its a winner for sure if you are on a budget .. It even freezes well. But the best part is how nice the house smells when you make it and delicious the bread tastes.

[Second Hand Pat]

That looks delicious Al. It's been years since I have make bread.
Pat

[jeep]

How did I miss your pizza thread? But 5lbs flour? I'll have to reduce that just a tad, lol. I've had nothing but bad results making any kind of bread. I usually end up with big hockey puck's.

My grandma used to make bread and you're correct. The house, and even outside the house, smells so good!!

[brewmaster15]

How did I miss your pizza thread? But 5lbs flour? I'll have to reduce that just a tad, lol. I've had nothing but bad results making any kind of bread. I usually end up with big hockey puck's.

My grandma used to make bread and you're correct. The house, and even outside the house, smells so good!!

LOL..well I have a house with 4 adults here fulltime and one adult part time that can eat for 4 adults.

Breads not too hard to make Brian.. Problem most have with it is they don't use enough yeast or don't let it rise enough but in your case I suspect its your water..

https://www.kingarthurbaking.com/pro/reference/water

Generally, water of medium hardness, with about 100 to 150 ppm of minerals, is best suited to bread baking. The minerals in water provide food for the yeast, and therefore can benefit fermentation. However, if the water is excessively hard, there will be a tightening effect on the gluten, as well as a decrease in the fermentation rate (the minerals make water absorption more difficult for the proteins in the flour). On the other hand, if water is excessively soft, the lack of minerals will result in a dough that is sticky and slack

..

maybe try using an RO tap mix

[jeep]

Good to know this. I was using straight RO water.