Home Cooking

homemade bread (third time's a charm...almost) I need pointers


More from Home Cooking

Home Cooking

homemade bread (third time's a charm...almost) I need pointers

collegenewbie | | Feb 11, 2005 02:34 AM

Procrastination in college leads one to do daring things. Like trying to make bread. Yes, most of my cooking consists of tv dinners and ramen so it's no surprise that I lacked
a) measuring cup
b) loaf pan
c) yeast (midnight run to 24 hour grocery store solve this problem)

The first try I used the recipe to a T, but I proofed it in too short of a time so it was quite dense. The second time proved that proofing in a warming oven cooks the bread AND adding too much flour is a bad bad thing. We had fun paperweights (I kid, it just was not fully cooked inside).
Finally the third time, I mixed my water, sugar and yeast in the right portions, let it bubble for a couple of minutes, mixed in some milk and oil, and then added flour TO THE liquid. It was a lot messier but I finally got the consistency right. The dough was wonderfully soft and sticky so even if I did knead it for the requisite 10 minutes, it didn't get the stretchy sheen from previous attempts. It rose and proofed twice and baked into this beautiful crust, cut beautifully revealing the nice texture you see in the bakeries, but once we tasted it (yummy hot!) We noticed one thing...it tasted like flour.

Okay I can't describe it. It had no taste. Is this normal for bread? What can I do to add flavor? When I baked the previous two tries, everything didn't work except the taste (it tasted like bread). I added less salt than usual...does this make a difference?

Baking bread is complicated and the recipes I've been looking for online doesn't answer the stupid questions I'm prone to ask. I hope you guys can help!

Oven temp: 350 F

//on a side note, I made delicious salmon chowder that even my neighbors begged for. Perhaps there is still hope!