Dee on another thread you said you couldn't bake bread. This recipe is simple, maybe it'll work for you. Others might like it too.

Whole wheat bread...Proof 1T yeast in 1 3/4c warm water...add 2T of honey, oil, and powdered milk...2t. of salt...mix well and start adding 4-5c whole wheat flour to make ball of dough that is heavy for its' size firm but soft...knead 5-8 minutes til smooth and elastic... let raise til doubled...bake 30-40 min in sprayed baking dish/etc....350* preheated oven.

-- Cindy (atilrthehony_1@yahoo.com), November 05, 2000

Answers

I'd like to try this later today (or tomorrow if you don't get back to this today), is that 2T of oil and 2T of powdered milk, like the 2T of honey? the first time I make anything, I need to stick to the recipe and measurements, then start experimenting the next time. And, do we get one or two loaves? Thanks, looking forward to the smell of this baking.....mmm....

-- Rose Marie Wild (wintersongfarm@yahoo.com), November 05, 2000.

Sorry I wasn't clear on this. That's 2 T. of each honey, oil and powdered milk. You get one good sized loaf. Also, you can roll it in sesame or poppy seeds or whatever.

-- Cindy (atilrthehony_1@yahoo.com), November 05, 2000.

Hi Cindy,

Thanks for thinking of me. I think my problem is with the raising. I've tried leaving it out, covered. I've tried in the stove under low heat. Doesn't rise. Any suggestions? I think bread just doesn't like me.

-- Dee (gdgtur@goes.com), November 05, 2000.

hmmmmmm maybe you are having a problem with the relative humidity, or hte specific gravity..... ( well heck, both of those are good convenient excuses that work for me :) )

lol, gene

-- gene ward (gward34847@aol.com), November 06, 2000.

Dee maybe the yeast is being killed from too warm of water. Make sure it's between 100-110*. You could also be getting bad yeast, or not storing it right.

If you let it raise in the oven, cover it with a dish cloth, heat to about 250 then turn it off, then put the dough in. Some people put a bowl of water in the oven with the dough, I don't. If you're cooking something else at the same time, like soup, put the dough in back of the pot. Keep trying.

-- Cindy (atilrthehony_1@yahoo.com), November 06, 2000.

Okay, okay, I'll give it another try. Can I use Semolina instead of whole wheat? And what can I substitute for the milk? I use soy but it won't be dry. That is probably the other problem. Using other flours instead of wheat.

-- Dee (gdgtur@goes.com), November 06, 2000.

Well, Dee, that may be it! Bread gets its structure from gluten. You knead bread in order to develop the gluten. Without gluten, there is nothing to hold the bubbles from the yeast. Gluten is found in large quantities in wheat, and in small quantities or not at all in other grains. At least until you have an idea what you're doing, definitely stick with wheat.

Good luck!

-- Laura Jensen (lrjensen@nwlink.com), November 10, 2000.

I forgot. You can tell if the yeast is good by putting the yeast and the sweetener into the warm liquid first. When it is good and frothy, add it to the other ingredients. If it doesn't get good and frothy within a few minutes, get yourself some new yeast.

-- Laura Jensen (lrjensen@nwlink.com), November 10, 2000.

Try this recipe. It was given to me and is the best fool-proof bread I've ever tried. Soak overnight: 4 c. warm water and as much wheat flour as you can stir in. The next day: Mix 1-1/2 c warm water (test on wrist like for a baby, not too hot) 4 tbsp yeast 2 tbsp sugar Let stand until bubbly. To the soaked wheat flour add 1 cup sugr, 2 tbsp salt and 1/2 c. oil. Add yeast mixture. Stir in all the white flour you need to make a good bread dough. Knead. Oil and let rise, covered in a warm place, until double. Punch down and shape into desired shapes. Let rise again until almost double and then bake in a 350 degree oven until done. Makes 4 loaves of bread. You can use other types of flour with this recipe, but always adding the white flour. You can even use left over soup instead of the 4 cups water. I have substituted white flour with 3 coffee scoups of 30% glueten flour and 6 coffee scoups of bran flakes instead of the wheat flour and it is scrumptous. I live in a cool house and turn the electric oven on to 175 degrees until warm and then turn it off and put the covered bread bowl in the oven to rise when the kitchen is drafty. And if the yeast mixture is not all bubbly, the yeast is too old and your bread will not rise. I store my yeast in the refrigerator and keep a good eye on the exiration date. Good luck.

-- Mary Davis (salchafarmersmkt@hotmail.com), November 12, 2000.