BD Makes Bread

Discussion in 'Breads' started by bdskelly, Nov 30, 2014.

  1. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Okay. I'll admit it. Sometimes I get stuck in my cooking.

    ...Difficulty venturing out to the unknown. Not because I don't want to, but more due to the need to feed a number of family folks every Sunday.

    So I do what I know I'll be successful at. Meat + Fire = Sunday dinner.

    That being said, this site has been inspirational in getting my off my Boston Butt and venturing into the unknown. ...I never made a roux until I met a certain fella here. Now its second nature to me. 

    It's thankful that I am for the ideas and encoragment that I've received from this marvelous place and those friends here that I've made. 

    So after posting tons of brisket, countless pork butts, ribs and flocks of turkeys I present to you for the very first time, the humble loaf of bread

    I always like to give credit to those recipes I have stolen. So Roller, Thank you.  ..Turned out pretty darn good. b

    From Rollers Post:

    Ingredients
    • 2 cups warm water (110 degrees F/45 degrees C)
    • 2/3 cup white sugar
    • 1 1/2 tablespoons active dry yeast
    • 1 1/2 teaspoons salt
    • 1/4 cup vegetable oil
    • 6 cups bread flour

    Directions

    1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
    2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
    3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
    4. Bake at 350 degrees F (175 degrees C) for 30 minutes.
    ​Baking is like chemistry to me. Lots of mysterious things going on. Like the bubbles yeast makes. I'm sure I don't even want to know what they are. 


    Adding bread flour one cup at a time. 


    After one hour the dough has doubled in size. Holy crap this thing might take over the house!


    I drop them into 9x5 loaf pans and let rise again for another 30 minutes.  Then into the oven at 350 degrees.


    After 30 minutes I remove them from the oven. Hey! Looks like a loaf of bread right?


    Removed from the pan and then it hit me. Oh man.. Oh... Man... The smell. Nothing better. 


    It looks perfectly baked. Excellent texture. 


    Taste test... Ruby approves. 


    An awesome experience. Thanks again to Roller for the guidance. 

    B
     
    foamheart likes this.
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That is some fine lookin bread.

    We love making Rollers bread and rolls.

    Rolls are good to.

     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Nice job BD..... :2thumbs:
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks great! Try making the Rolls.Weigh the dough and divide by 12, 4 oz each is a good size. Bake off and after letting them cool completely, bag and freeze them removing as much air as possible without crushing them. 30 seconds in the microwave and 3-5 minutes in a 325° oven and you are eating what taste like fresh baked rolls weeks or even months later. Here is another tip. After the first rise, place the dough in a lightly oiled gallon ziplock and rest, aka Retard, the dough in the refer overnight. Pull out 3-4 hours before you wish to bake and place in that oiled bowl. After a full doubling, portion and pan as usual, let rise and bake. The extra time retarding allows for the yeast do it's thing and enzymatic action to take place giving the bread a much more deep and complex flavor...JJ
     
    Last edited: Nov 30, 2014
  5. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Thanks BD and JJ, recipe and great advice
     
  6. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thank you Adam.  Those rolls look geat! Brian
     
  7. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thanks for the kind words Dave.
     
  8. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Great idea Jim.  Thanks for the tip! 
     
  9. b-one

    b-one Smoking Guru OTBS Member

    Nice looking loafs!
     
  10. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thank you B1. It was easy.  And man did the house smell goooood!  LOL
     
  11. bear55

    bear55 Master of the Pit

    Oh man that looks outstanding.
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Wow!!

    That's some awesome looking Bread !!![​IMG]

    No wonder Ruby Loves it !!

    House has to smell Awesome, BD !!![​IMG]

    Thanks for a Great Post !!

    BTW: Sorry I'm late.

    Bear
     
    Last edited: Dec 2, 2014
  13. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thanks so much! b
     
  14. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Howdy Bear.  Hope all is well!  Thanks for the kind words. Yup the kids took one loaf home with them . I suspect Ruby had toast and jam for breakfast! 

    Good seeing you!

    b
     
  15. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking bread BD! Been dabbling in the mysterious sciences of breads, rolls, biscuits lately too... Not gonna touch pie crusts, my
    Wife makes the best and I don't want to step on her toes!
     
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Looks great Brian, That smell just permates the air and everyone is drooling so bad its hard to make 'em wait till its cool.

    Now that you know buns, you can easily make them while that butt is in its last trimester, and fresh buns with pulled pork, well you'll learn to make smaller buns or more butts....LOL

    Now you know how easy it is, cinnamin raisin bread, donuts, french toast, and of course bread pudding should be in your near future. Beignets are only slightly different AND can be made days in advance. (Great with some special coffee for Christmas morning!) ZOMG!

    Nice looking bread my friend.
     
  17. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Okay so I read the post, read JJ's retarded post ( I know) so I just whipped up a batch. First rise will be done just in time to pack into the fridge and wait until I can bake it tomorrow afternoon.
     
  18. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thank you my friend 
     
  19. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thank you Kev. 
     
  20. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Sounds like a plan brother. 
     

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