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(Some Guy)   This week's Fark Food Thread topic: Breads, Quick Breads, and anything else that requires some sort of dough as an essential ingredient. Ask your questions, post your favorite recipes, amaze us with your photos   (thekneadforbread.com) divider line 237
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1152 clicks; posted to Main » on 27 Sep 2012 at 5:00 PM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-09-27 04:33:00 PM  
Beer bread:

1 can beer, less 1 sip.
3 c self-rising flour (or 3c flour + 3 tsp salt + 3 TBSP baking powder)
3 T sugar

Mix. Bake at 400F for an hour. Bread.
 
2012-09-27 04:35:06 PM  
Do I need a special type of flour to make a good pizza dough? Whenever I make it there's a distinct "all-purpose flour" taste, whereas, in my mind at least, pizza dough should taste completely different than other things made with the same flour.
 
2012-09-27 04:36:10 PM  
Naan
2 tsp dry active yeast
1 tsp sugar
1/2 cup water
2.5-3 cups flour
1/2 tsp salt
1/4 cup vegetable oil
1/3 cup plain greek yogurt
1 large egg



STEP 1: In a small bowl, combine the yeast, sugar and water. Stir to dissolve then let sit for a few minutes until it is frothy on top. At that point, stir in the oil, yogurt and egg until evenly combined.

STEP 2: In a medium sized bowl, combine 1 cup of the flour with the salt. Next, add the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour a half cup at a time until you can no longer stir it with a spoon (about 1 to 1.5 cups later).

STEP 3: At that point, turn the ball of dough out onto a well floured counter top. Knead the ball of dough for about 3 minutes, adding flour as necessary to keep the dough from sticking. I ended up using about 3 cups of flour total. The dough should be smooth and very soft but not sticky.

STEP 4: Loosely cover the dough and let it rise until double in size (about 45 minutes). After it rises, gently flatten the dough and cut it into 8 equal pieces. Shape each piece into a small ball by stretching the dough back under itself until the top is smooth and round.

Step 5: Heat a large, heavy bottomed skillet over medium heat and spray lightly with non-stick spray. Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the under side is golden brown and large bubbles have formed on the surface (see photos below). Flip the dough and cook the other side until golden brown as well. Serve plain or brushed with melted butter and sprinkled with herbs!

TIPS: For the most bubbles, don't roll out the ball of dough until just before it is ready to be placed in the skillet. I experimented with different skillet temperatures and found that a medium heat produces the most bubbles in the dough and does not burn the surface.
 
2012-09-27 04:36:17 PM  

Bashar and Asma's Infinite Playlist: Do I need a special type of flour to make a good pizza dough? Whenever I make it there's a distinct "all-purpose flour" taste, whereas, in my mind at least, pizza dough should taste completely different than other things made with the same flour.


Semolina flour. Unbleached.
 
2012-09-27 04:36:22 PM  
Try bread flour. It has more glutens or something. It gives a better texture.
 
2012-09-27 04:37:12 PM  
I've been wanting to make a nice sourdough. Any TFettes' want to lend me a sample of wild yeast?
 
2012-09-27 04:37:32 PM  

Diogenes: I've been wanting to make a nice sourdough. Any TFettes' want to lend me a sample of wild yeast?


Oh farking gross
 
2012-09-27 04:37:52 PM  
I read "bread" as "breasts" and was prepared for a very different thread.
 
2012-09-27 04:38:19 PM  
I've got some nice zucchini bread photos at home.

Mmmm, zucchini bread.

Now, I need the apple walnut quickbread recipe that the old grandma hippies around here make.
 
2012-09-27 04:38:27 PM  
Bread:

7 cups flour
2 cups water
1 tbsp sugar
1 tsp salt
1 tbsp oil
.25 oz yeast.

Proof, mix, rise, pound down, shape, rise, 425 degrees, 20 min.
 
2012-09-27 04:38:57 PM  
I know I've posted this before, but Cheddar, Beer & Mustard Pull Apart Bread is the best thing ever.
 
2012-09-27 04:39:35 PM  

naughtyrev: I know I've posted this before, but Cheddar, Beer & Mustard Pull Apart Bread is the best thing ever.


Link Failure
 
2012-09-27 04:40:14 PM  

Bashar and Asma's Infinite Playlist: Do I need a special type of flour to make a good pizza dough? Whenever I make it there's a distinct "all-purpose flour" taste, whereas, in my mind at least, pizza dough should taste completely different than other things made with the same flour.


King Arthur's.
 
2012-09-27 04:40:55 PM  

logistic: Diogenes: I've been wanting to make a nice sourdough. Any TFettes' want to lend me a sample of wild yeast?

Oh farking gross


That actually came from a thread a few weeks back. I think it may have even been from some thread on the Politics tab. As you can probably guess, it went in a very different direction from the topic.
 
2012-09-27 04:41:19 PM  
'Bread "pudding"' is not pudding, PSA. It's bread which apparently you pour milk on and make a huge f*cking mess, stupid brits.
 
2012-09-27 04:41:33 PM  
It involves bread.
It's called a chicken pot pie.

I don't have any recipe on hand at the moment, but go look some up. They are surprisingly easy and exceedingly delicious, especially if you make the biscuit / crust from scratch (which is surprisingly easy).

Seriously, never eat a pot pie out of a box again. There is no reason to.
 
2012-09-27 04:41:36 PM  

Bashar and Asma's Infinite Playlist: Do I need a special type of flour to make a good pizza dough? Whenever I make it there's a distinct "all-purpose flour" taste, whereas, in my mind at least, pizza dough should taste completely different than other things made with the same flour.


But seriously, pizza joint's use what ever is cheap in 50 pound bags.
You want to concentrate of using olive oil, instead of any other shortening, though.
And for gosh sakes, the real deal is in the sauce.
 
2012-09-27 04:41:37 PM  

vudukungfu: Bashar and Asma's Infinite Playlist: Do I need a special type of flour to make a good pizza dough? Whenever I make it there's a distinct "all-purpose flour" taste, whereas, in my mind at least, pizza dough should taste completely different than other things made with the same flour.

King Arthur's.


I get their catalog alot and never ordered. So worth it, then? Looks like they have nice stuff.
 
2012-09-27 04:42:50 PM  

Diogenes:
That actually came from a thread a few weeks back. I think it may have even been from some thread on the Politics tab. As you can probably guess, it went in a very different direction from the topic.


www.abetterbagofgroceries.com
 
2012-09-27 04:44:10 PM  
PIE PORN

lh5.googleusercontent.com
 
2012-09-27 04:44:43 PM  

naughtyrev: naughtyrev: I know I've posted this before, but Cheddar, Beer & Mustard Pull Apart Bread is the best thing ever.

Link Failure


Thanks for posting that again. I saw it before, but didn't bookmark it. Fiancee and I just got a Kitchenaid mixer at her bridal shower, need to try making some bread and that one sounds awesome
 
2012-09-27 04:45:00 PM  

Eutamias21: PIE PORN

[lh5.googleusercontent.com image 545x727]


HOOOOOOOOOOT.

This weekend my fiancee and I are going apple picking and we're gonna make a pie.
SO EXCITED
 
2012-09-27 04:45:46 PM  

Bashar and Asma's Infinite Playlist: Do I need a special type of flour to make a good pizza dough? Whenever I make it there's a distinct "all-purpose flour" taste, whereas, in my mind at least, pizza dough should taste completely different than other things made with the same flour.


The secret with pizza is the oven more than the dough. Use a pizza stone that has been heated in your oven at the max temp for at least 30 minutes.

I think my recipe for enough dough for two pizzas is 3-4 cups of flour, dash of salt, the yeast(I think 1&1/4tsp for this one), a little sugar, mix then add warm water(can't remember proportion 1 cup or so) and mix a little, then add olive oil. Let rise until double in volume. Divide in half, let rise again for 30 minutes, roll out, top, place on the stone using a pizza peel. Cook 7-10 minutes.
 
2012-09-27 04:45:58 PM  

InfamousBLT: Eutamias21: PIE PORN

[lh5.googleusercontent.com image 545x727]

HOOOOOOOOOOT.

This weekend my fiancee and I are going apple picking and we're gonna make a pie.
SO EXCITED


I still have half a bag left after making that. Sigh.
 
2012-09-27 04:46:03 PM  

logistic: Diogenes:
That actually came from a thread a few weeks back. I think it may have even been from some thread on the Politics tab. As you can probably guess, it went in a very different direction from the topic.

[www.abetterbagofgroceries.com image 308x211]


Ew. Touche. Cottage cheese makes me want to hork. I'll cook with it but I could never eat it straight out of the container.
 
2012-09-27 04:46:28 PM  

Eutamias21: InfamousBLT: Eutamias21: PIE PORN

[lh5.googleusercontent.com image 545x727]

HOOOOOOOOOOT.

This weekend my fiancee and I are going apple picking and we're gonna make a pie.
SO EXCITED

I still have half a bag left after making that. Sigh.


Darn. Guess you have to make another. Such a shame.
 
2012-09-27 04:47:21 PM  

Diogenes:
I get their catalog alot and never ordered. So worth it, then? Looks like they have nice stuff.


I was a chef until I moved to Vermont and became a baker.
We make it here, so it's cheaper. YMMV, but try out a 5 pound bag.
For cakes, always sift.
For dough, you won't knead to . . .

Bread is a wonderful thing to learn to make, and once you have variety's down, you can really experiment.
Honey instead of sugar? Sure, but use more honey than you would sugar, and note the yeast will talk longer to rise.
Once you learn how, you won't so much rely on a recipe if you need to make some, but for consistency's sake, do.
 
2012-09-27 04:48:01 PM  

Bashar and Asma's Infinite Playlist: Do I need a special type of flour to make a good pizza dough? Whenever I make it there's a distinct "all-purpose flour" taste, whereas, in my mind at least, pizza dough should taste completely different than other things made with the same flour.


I'm no bread guy, but I do know that all-purpose flour is basically just plain boring old flour. Go get some other type of flour (and learn how to bake with it because they're all different) and it will taste different.
I try not to cook or bake with all purpose unless it doesn't matter (like gravy).
 
2012-09-27 04:53:30 PM  
Pan Pizza dough, originally from Cook's Country Magazine, as adapted by Cooking for Engineers.

Also, Alton Brown's "Pizza Pizzas" recipe is good, just takes a day in advance. Make sure you read the last paragraph's warning about the salt content.
 
2012-09-27 04:55:59 PM  
If you are in the Eugene, Oregon area, get this stuff. In bulk it's pretty cheap.

It's great, locally grown and milled, the only downside is will only last about 6 months before the oils in the flour start to go rancid. I go through 25lbs in about 3 months though. Apparently the big name brand stuff is processed at a higher temp, which helps preserve it longer.

I used the hard red whole wheat for brownies and got major compliments and shock when I told them it was made with whole wheat flour. I have a 5 gallon pail full of their white flour now.
 
2012-09-27 04:57:04 PM  
farm4.static.flickr.com
upload.wikimedia.org
farm3.static.flickr.com
farm5.static.flickr.com
api.ning.com

I don't understand why you barbarians do not steam your dough. This is clearly superior.
 
2012-09-27 04:57:57 PM  

RexTalionis: [farm4.static.flickr.com image 500x375]
[upload.wikimedia.org image 500x375]
[farm3.static.flickr.com image 500x375]
[farm5.static.flickr.com image 375x500]
[api.ning.com image 838x618]

I don't understand why you barbarians do not steam your dough. This is clearly superior.


Nice.
I miss my steam cabinate.
 
2012-09-27 05:00:28 PM  

vudukungfu: Bashar and Asma's Infinite Playlist: Do I need a special type of flour to make a good pizza dough? Whenever I make it there's a distinct "all-purpose flour" taste, whereas, in my mind at least, pizza dough should taste completely different than other things made with the same flour.

King Arthur's.


You want to use bread flour, specifically. It has a higher gluten (protein) content than all-purpose flour.

Wheat flours contain a protein called gluten which, in the presence of water, forms an elastic network throughout the dough. This is the stuff that gives bread doughs their rubbery consistency. The whole point of kneading bread dough, in fact, is to organize the strands of gluten running through the dough into a strong, resilient, interconnected web. It is this web of protein that will entrap the bubbles of CO2 given off by the yeast as it ferments, enabling the dough to rise. Without the gluten, the CO2 would just bubble up to the surface and be lost.

In my experience, it's best to allow a longer rise in a cooler temperature to allow more CO2 to develop and then to deflate the dough and allow it to rest at least half an hour before shaping.
 
2012-09-27 05:03:00 PM  
The only amazing thing I can offer at the moment is the chocolate porter pumpernickel bread I make.

Our big tier one holiday seasonal beer is the chocolate porter. We simply take the regular porter and add cocoa extract to it at the bright stage.

folks just love that stuff

in any case. i love to bake bread as well. and for me, making a "beer bread" is not so much as making a quick bread, which most beer breads are, I replace the water in the batter recipe for beer. this can be done with most any bread recipe.

so the chocolate porter pumpernickel is just any regular pumpernickel recipe with chocolate porter as its liquid base, treat as usual for bread making. For those with out access to the chocolate porter I help make, just add 2 tablespoons of cocoa to the dry ingredients.

comes out very dense, very rich, and fantastic when served with mussels that have been steamed with butter wine and garlic. use that bread to sop that shiat up! incredible! the pubs kitchen manager has, in the past taken my advice and offerd that up as a special. but the prep kitchen isn't really set up for bread baking and the little personal loafs had to be farmed out to our bread supplier. so it's not a usual thing

btw, I hooked up my total Fark just to get in early on the food threads. Be good people!
 
2012-09-27 05:04:16 PM  
Coincidentally I have some bananas that are getting pretty brown so I thought I'd make banana bread. I always liked this recipe (as if it were anything special). The sour cream makes it nice and moist, though.

1 cup sugar
1/2 cup oil
2 eggs beaten
1 cup mashed banana (about two medium)
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 350. Grease and flour bottom only of a 9 x 5 loaf pan.

In a large bowl beat together the sugar and oil. Add eggs, bananas, sour cream, and vanilla and blend well. In a separate bowl sift together the dry ingredients. Slowly add to the wet ingredients just until moistened. Pour into prepared pan.

Bake for 50 to 60 minutes or until it passes the toothpick test. Cool in pan for at least 5 minutes before removing.

I leave it in the pan longer because the bread is very moist. You can add optional ingredients like nuts, blueberries, chocolate chips. I sprinkle some raw sugar on the top before baking.
 
2012-09-27 05:05:30 PM  
Eat carbs? You must be joking, submitter. Everybody knows bread is evil. We can all live forever if we just stop eating bread and pasta.
 
2012-09-27 05:06:05 PM  

Diogenes: 1 cup sugar
1/2 cup oil
2 eggs beaten
1 cup mashed banana (about two medium)
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt


Teach me to Fark while working. MISSING -- 1/2 cup sour cream.
 
2012-09-27 05:06:21 PM  
I don't make bread. I did make a nice cobbler with cherries and peaches with sweet cornbread topping that turned out ridiculous, served with buttermilk ice cream

/sounds fat
 
2012-09-27 05:06:38 PM  

meat0918: If you are in the Eugene, Oregon area, get this stuff. In bulk it's pretty cheap.

It's great, locally grown and milled, the only downside is will only last about 6 months before the oils in the flour start to go rancid. I go through 25lbs in about 3 months though. Apparently the big name brand stuff is processed at a higher temp, which helps preserve it longer.

I used the hard red whole wheat for brownies and got major compliments and shock when I told them it was made with whole wheat flour. I have a 5 gallon pail full of their white flour now.


Get a big freezer, and freeze that shiat. It won't go rancid that way.

\why, yes, my mom DID grind her own wheat flour
 
2012-09-27 05:06:42 PM  
Been a while, but I think I made this cinnamon-swirl bread with whole-wheat flour and it turned out well. The only problem I remember is that it kind of wanted to come apart at the "swirls", but I don't know if that's even a problem or if it's just how cinnamon-swirl bread works.
 
2012-09-27 05:07:45 PM  

Smelly Pirate Hooker: Eat carbs? You must be joking, submitter. Everybody knows bread is evil. We can all live forever if we just stop eating bread and pasta.


Kidding aside, I've found Barilla's "Plus" pastas to be a nice middle ground. It's not exactly whole wheat and it cooks and has the texture more like normal pasta.
 
2012-09-27 05:07:53 PM  

InfamousBLT: I'm no bread guy, but I do know that all-purpose flour is basically just plain boring old flour.


It's all wheat flour, unless it's specifically labelled as a different type of grain.

Wheat flour is typically graded according to its protein content and breaks down like this in terms of least-most protein:

cake flour
pastry flour
all purpose flour
bread flour
durum flour
 
2012-09-27 05:09:12 PM  

RexTalionis: I don't understand why you barbarians do not steam your dough. This is clearly superior.


Pfft. The crust on those things is worse than Wonder Bread.
 
2012-09-27 05:09:39 PM  
Ciabatta bread:



It's pretty easy to make, just requires a LONG rise time. About 22 to 24 hours in total.
 
2012-09-27 05:10:02 PM  

Diogenes: vudukungfu: Bashar and Asma's Infinite Playlist: Do I need a special type of flour to make a good pizza dough? Whenever I make it there's a distinct "all-purpose flour" taste, whereas, in my mind at least, pizza dough should taste completely different than other things made with the same flour.

King Arthur's.

I get their catalog alot and never ordered. So worth it, then? Looks like they have nice stuff.


get the Italian flour from them for pizza dough baking needs... you need a high glutten flour for pizza dough, and the king auther Italian is pretty much just for that. yes, high temp baking with a stone adds to it, but that's not the secret, the flour used, and proper proofing of the dough is, in my opinion at least more important.
 
2012-09-27 05:10:42 PM  
Lets try this again because farking Flickr screwed up linking.

farm5.staticflickr.com
Waiting... by kd1s, on Flickr
 
2012-09-27 05:11:32 PM  
whole wheat pizza bites. You can stuff these buggers with anything. Very yummy.

Link
 
2012-09-27 05:12:10 PM  

CheekyMonkey: RexTalionis: I don't understand why you barbarians do not steam your dough. This is clearly superior.

Pfft. The crust on those things is worse than Wonder Bread.


If you've ever gotten them with crust, then whoever made them did it wrong.

/They don't have crusts.
 
2012-09-27 05:12:19 PM  
Not sure if it counts but how hard is it to make a pumpkin roll?
 
2012-09-27 05:14:42 PM  
Sweetbreads?

blog.timesunion.com
 
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