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Posted on 3/25/20 at 10:59 am to Twenty 49
quote:
It's handy to know you can mix up a big batch of dough when you are in the mood, let it rise, then put it in the fridge until you fell like baking it.
Those big batches are no harder to prep than small ones, so it’s nice to be able to scale up to produce loaves to share without much extra effort. A 12-18 qt round cambro (or bus tub aka dishpan) is convenient to mix 6-8 loaf batches. You can make bread for everyone on your block.
Posted on 3/25/20 at 4:11 pm to hungryone
I was going to start a thread asking what kind of bread I’m looking for. This recipe might be it
Two restaurants call it Texas toast. It’s sweeter than regular white bread. And it’s a little bigger and more rectangular than sandwich bread
Does that sound right?
Two restaurants call it Texas toast. It’s sweeter than regular white bread. And it’s a little bigger and more rectangular than sandwich bread
Does that sound right?
Posted on 3/25/20 at 5:11 pm to Paige
Texas toast is just a white sandwich bread, usually enriched with milk and eggs, that is baked in a large loaf pan called a Pullman pan. Hence the larger than usual slices. A Pullman pan has a sliding lid; when you bake a loaf in the pan with lid, it will rise up and hit the lid, making for a very straight sided (not mushroom topped or round topped) loaf with a fine, close textured (not open or hokey) crumb.
The French call this style of bread pain de mie. Here’s a recipe: LINK. Note that the lidded pan is an important component to achieve the texture.
The French call this style of bread pain de mie. Here’s a recipe: LINK. Note that the lidded pan is an important component to achieve the texture.
Posted on 3/25/20 at 5:35 pm to hungryone
Is it sweet?
I don’t think my post was very clear. I’ve had sandwiches from 2 different restaurants made with this sweet bread. They both say it’s served on Texas toast. But it’s nothing like wonder Texas toast in the grocery
I don’t think my post was very clear. I’ve had sandwiches from 2 different restaurants made with this sweet bread. They both say it’s served on Texas toast. But it’s nothing like wonder Texas toast in the grocery
Posted on 3/25/20 at 6:55 pm to Paige
It is likely a Sysco product, then.
Posted on 3/28/20 at 9:26 pm to hungryone
quote:
make a loaf of white sandwich bread, start here: LINK
Made this today then made a Mississippi roast and had sandwiches, pretty badass.
Posted on 3/28/20 at 10:06 pm to 8thyearsenior
Anyone have a go to brioche recipe? Just ordered a loaf pan the other day from Williams Sonoma, any other recommendations for a second pan?
Posted on 3/28/20 at 10:40 pm to ruger35
I've really been wanting to try to make some bread. I'm a pretty solid cook but baking has always been a weak point. 
although I've mastered some simple batter based desserts like brownies and cookies lately.
although I've mastered some simple batter based desserts like brownies and cookies lately. Posted on 3/29/20 at 7:33 am to ruger35
Brioche recipe: LINK
Brioche is best made with a stand mixer. It is very very difficult (virtually impossible) to make entirely by hand, as the heat of your hands will melt the butter during kneading.
Brioche makes excellent burger buns. So make half as a loaf and the other half as buns or dinner rolls.
Brioche is best made with a stand mixer. It is very very difficult (virtually impossible) to make entirely by hand, as the heat of your hands will melt the butter during kneading.
Brioche makes excellent burger buns. So make half as a loaf and the other half as buns or dinner rolls.
Posted on 3/29/20 at 9:57 am to hungryone
quote:
Brioche recipe: LINK
Brioche is best made with a stand mixer. It is very very difficult (virtually impossible) to make entirely by hand, as the heat of your hands will melt the butter during kneading.
Brioche makes excellent burger buns. So make half as a loaf and the other half as buns or dinner rolls.
Thank you. I've been using brioche for grilled cheese and Buffalo chicken sandwiches lately and the whole family has gotten hooked on it. Can't always find it in the store though.
Posted on 3/29/20 at 10:00 am to ruger35
It’s usually hella expensive in stores, too. Way cheaper to make it yourself.
Posted on 3/29/20 at 6:44 pm to hungryone
I have a cast iron Dutch oven but the top has a plastic handle. Think I could leave the top off and cover it with foil instead, using gloves obviously?
I’m a little nervous about heating my enamel cast iron empty.
I’m a little nervous about heating my enamel cast iron empty.
Posted on 3/29/20 at 7:02 pm to Knuckle Checker
What brand of enameled cast iron? I have Le Creuset plastic knobs that are still fine after many, many trips thru a 450 degree oven.
Rather than cover the pot with foil, just unscrew the knob and plug the hole with a stout twist of foil. Simply covering the pot with foil will not provide sufficient radiant heat on the top of the loaf for an optimum rise, and it will be difficult to seal the pot as tightly as required to trap steam.
Rather than cover the pot with foil, just unscrew the knob and plug the hole with a stout twist of foil. Simply covering the pot with foil will not provide sufficient radiant heat on the top of the loaf for an optimum rise, and it will be difficult to seal the pot as tightly as required to trap steam.
Posted on 3/29/20 at 7:18 pm to Knuckle Checker
quote:
I’m a little nervous about heating my enamel cast iron empty.
I put water in mine when warming it up.
Just dump it before adding the bread.
Plus you get added steam this way.
Posted on 3/29/20 at 7:45 pm to hungryone
quote:
What brand of enameled cast iron?
Emeril
quote:
Rather than cover the pot with foil, just unscrew the knob and plug the hole with a stout twist of foil. Simply covering the pot with foil will not provide sufficient radiant heat on the top of the loaf for an optimum rise, and it will be difficult to seal the pot as tightly as required to trap steam.
I’ll do this or fill it with water
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