Let me start this by saying that I have only baked 14 loaves of bread in my life. In my first try at Amish sandwich bread the second rise would not rise, after 3 hours, I gave up and baked it anyway. It had a great flavor but the consistency of a brick. Having no one around to help me out, I started playing around with next couple of loaves. Yes, before you ask, I did proof the yeast just as the recipe said. I found a tip on this site that said they used a pan of warm water under the dough, so I rigged up this to try it out.
I bring the towels up over the dough and let it raise (Thanks to whoever posted this tip) I use old bath towels instead of kitchen towels because it holds the heat better and much longer. I use this for the first rise, form the loaves then use the same set up for the second rise. The dough will double in about 1/2 hour and the second takes about 3/4 hour. I found out the hard way, put plastic rap over the dough before you put a towel over it even if the recipe doesn't say to. (Don't ask) I can tell you that it is a real pain in the butt to get dough out of a kitchen towel, it doesn't come out in the washer and the drier just cooks it. This is what it looks like after the second rise.
All of my breads are made with the help of a Kitchen aid stand mixer and dough hook, most recipes say to knead until the right consistency is reached. Having no idea what that was I have figured out that when the dough comes clean from the bottom of the mixer bowl as well as the sides, it is good to go. I now start with all but the last cup of flour and knead for a couple of minutes, if it isn't coming off the bottom I add more flour (less than 1/4 cup) at a time till it does, then knead for another 6 minuted on low. This has worked great for the last 6 loaves, as you can see.
I now make 2 loaves of plain bread and 2 loaves of cinnamon bread each weekend to share with the family. Needless to say they all think it is great that dad has learned another trick, to go along with the bacon, sausage, and smoked meats.
Thanks to all at this wonderful site who share information, you have helped this beginner learn many things. As I stated above, I am a beginner, if you see a problem with what I have posted, please let me know.
I bring the towels up over the dough and let it raise (Thanks to whoever posted this tip) I use old bath towels instead of kitchen towels because it holds the heat better and much longer. I use this for the first rise, form the loaves then use the same set up for the second rise. The dough will double in about 1/2 hour and the second takes about 3/4 hour. I found out the hard way, put plastic rap over the dough before you put a towel over it even if the recipe doesn't say to. (Don't ask) I can tell you that it is a real pain in the butt to get dough out of a kitchen towel, it doesn't come out in the washer and the drier just cooks it. This is what it looks like after the second rise.
All of my breads are made with the help of a Kitchen aid stand mixer and dough hook, most recipes say to knead until the right consistency is reached. Having no idea what that was I have figured out that when the dough comes clean from the bottom of the mixer bowl as well as the sides, it is good to go. I now start with all but the last cup of flour and knead for a couple of minutes, if it isn't coming off the bottom I add more flour (less than 1/4 cup) at a time till it does, then knead for another 6 minuted on low. This has worked great for the last 6 loaves, as you can see.
I now make 2 loaves of plain bread and 2 loaves of cinnamon bread each weekend to share with the family. Needless to say they all think it is great that dad has learned another trick, to go along with the bacon, sausage, and smoked meats.
Thanks to all at this wonderful site who share information, you have helped this beginner learn many things. As I stated above, I am a beginner, if you see a problem with what I have posted, please let me know.
