The Easiest Best Bread Recipe Eveeerrr

a reply to: AugustusMasonicus
Ah right you're a mason, I forgot.

I thought women are not allowed in your mens club, I read there are some welcomed exceptions.

originally posted by: ThatDamnDuckAgain
I thought women are not allowed in your mens club, I read there are some welcomed exceptions.

You should swing by, I'll show you what those exceptions are.

a reply to: AugustusMasonicus
Nah I am not submissive, it would be a disaster for you polite gentlemen because I would turn it into my private circus and you all can call me your queen while parade around me as I sit in a makeshift throne, probably single digit ranks though but as long as it's comfy, why the hell not?

Back to bread, bread is really good. I like bread.

a reply to: ThatDamnDuckAgain

This thread's devolved from a course in baking into a Pizza shop sex cult quite rapidly.


What have I done.

a reply to: NightVision
I am sorry, wouldn't be mad if you alert the mods. We can talk about how precise I nailed down your amount of flour guesstimating over my thumb in front of the computer

Back to topic, if you do the sourdough recipe at a different place it will taste different and over time the difference becomes more obvious as the doughs mature, because of different yeast concentration and types in the air, unless you take both home and feed it there, then they dilute.

Great recipe... here's another for an irish brown soda bread... very simple with only a few ingredients... TRY IT SLATHERED WITH KERRY GOLD BUTTER
3 cups ODLUMS course wheat flour ( BUY ODLUMS IT MAKES IT GRAINY And thick) that's what you want!- its worth ordering it( amazon)
1 cup rolled oats
1.5 teaspoons sea salt
1 teaspoon of baking powder (NOT SODA)
1 3/4 cups of buttermilk
1 egg

mix dry mix altogether then add egg and buttermilk.... stir or with hand mix all together. form round shape, cut cross in top about 1/2 way down- bake at 425 for 25 min. watch until it gets browned. ENJOY. I will try this recipe too

its simple and SUPER crazy delicious. Its an irish favorite.. no need to add sweetner or raisins like alot of recipes call for. this is more for the Brown bread.




a reply to: NightVision

a reply to: daboxfan

Reads like bread and cake had a child, even looks like that.

I will try this! With Kerry Gold of course. You Irish really know how to make good butter but they changed something, not sure if it's laced with vegetable oil these days. Could be just for export though.

originally posted by: ThatDamnDuckAgain
a reply to: daboxfan

Reads like bread and cake had a child, even looks like that.

I will try this! With Kerry Gold of course. You Irish really know how to make good butter but they changed something, not sure if it's laced with vegetable oil these days. Could be just for export though.

Kerry Gold is the Marylin Monroe of butter. I gotta have her every night.

originally posted by: NightVision

originally posted by: SeaWorthy
a reply to: NightVision

I am not seeing the amount of flour?

My bad. Just edited. It's 18oz. Carry on, sir.

Thanks I will try it have to measure with a measure cup though.

a reply to: SeaWorthy
Do yourself a favor and use a measuring cup that tells you the OZ for the ingredient (flour, water, sugar etc) because if you go by volume you will have a bad time.

You will be off by a huge factor.
For flour and water 10g = 15ml. Churn this through a conversion tool to oz and whatever your volume unit for fluids is.

a reply to: NightVision
In this time and age?
Must resist...
....
....
somethingaboutwhitemilkandskinturningyellow.

On topic: I marvel what would happen if I pack a slice of butter into the recipe itself, pushing it closer to the boundary between cake and bread.

originally posted by: ThatDamnDuckAgain
a reply to: NightVision
In this time and age?
Must resist...
....
....
somethingaboutwhitemilkandskinturningyellow.

On topic: I marvel what would happen if I pack a slice of butter into the recipe itself, pushing it closer to the boundary between cake and bread.

I honestly don't think you could wrong there. In fact. Put a friggin stick o butter in there. It can't make it any worse?

a reply to: NightVision

It can't make it any worse?

I guess it would help it sliding down easier. The butter should enhance the flavor, but I will try without first.

a reply to: NightVision

Well going to be stuck at home taking care of the gf after hernia surgery. May have to try this out. Thanks!

a reply to: ThatDamnDuckAgain
Fluids are also oz. but totally different. Standard American English is fun, then there are Imperial units. Which can be five quarts to a gallon instead of four. So 128 oz or 160 oz depending.

Now a hogshead really depends on the liquid as wine is 63 gallons and beer is 64 and both weigh nearly 1000 lbs (which is ultimately the target, a weight versus a volume). Then you get into specific gravity of the fluid and whether it has been watered down by unscrupulous vendors...

But I used to make a honey oatmeal bread that was quite filling when I rented a house, but fell out of the habit after moving to an apartment. The kitchen was too cramped and didn’t feel homey.

originally posted by: Somethingsamiss
a reply to: NightVision

Well going to be stuck at home taking care of the gf after hernia surgery. May have to try this out. Thanks!

Do it brother. She will thank you!

a reply to: Ahabstar
My head is spinning, I stay with the metrical system.

I though, think that these (for me) complicated measuring units are benefiting students in some ways. Like "thinking around corners". If I would have to paint a picture about metrics and imperial, metrics would be neatly flat landscape and imperial would be a hill landscape, because I lack the overview and I can not convert over decimal places, like in metrics. It's 8 and 3 and whatnot. Very confusing but sure has a thought behind it, or it wouldn't be used.

Sure the hill landscape navigator is much more adept figuring out shortcuts or seeing conversion patterns. Someone once explained it to me and it made a bit more sense to me then, but I forgot about it since I don't use it.

If you like honey and oatmeal...Try honey-spelt-oatmeal buns for beef burgers, I can go into my little notebook and give you the recipe. The honey is just a hint, it's not sweet and dark brown, shiny bun. Some oatmeal flakes come on top of it, as decoration and for the bite.