Author Topic: About 15 minutes out of the oven  (Read 946 times)

Offline ctom

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About 15 minutes out of the oven
« on: 01/30/18 12:13 UTC »
Cinnamon-raisin. 2 loaves. Still too warm to slice, but it sure smells good.



I learned to make bread from my Grandmother a whole bunch of years ago and still love baking bread during the winter months.

Offline olsarge

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Re: About 15 minutes out of the oven
« Reply #1 on: 01/30/18 14:54 UTC »
Man, nuthin smells like fresh bread being baked.  I have 5 brothers and I can remember as a kid fighting for the heel, still warm and slatheref in butter/  Thank god, I was the oldest and biggest lol
I find it incredible that I have to explain to a grown American citizen that taking a knee during the National Anthem is disrespectful.

Offline ctom

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Re: About 15 minutes out of the oven
« Reply #2 on: 01/30/18 15:57 UTC »
lol

Here's the recipe if you want it Sarge....

Oven heated to 375 degrees.

In a large bowl add 1/2 cup of very warm water 110-115 degrees and two packets of dry yeast and let set until well softened.

Measure 7-1/2cups of flour into a second bowl and set aside.

Into the softened yeast/water add:
1 1/2Cups of lukewarm milk,
1/2 cup sugar,
1/2 cup soft shortening,
2 eggs, 2 tsp salt,
and 1/3 of the measured flour.

Mix well with mixer or spoon and add flour as needed until the dough is easy to handle and work, then turn out on a floured counter and knead and add flour as needed yet until the dough is elastic and smooth - 5 to 8 minutes. All of the flour will likely not be needed. Place dough in a well greased bowl. Cover with a clean towel, and let rise in a warm place.

When double in size split the dough into two equal pieces and knead each a minute, then roll each out into a rectangle, spread with soft butter, sprinkle with 1/4 cup sugar, dust well with cinnamon, sprinkle on 1/4 cup of raisins at random on each and roll each into a loaf, pinching down the ends and seam, then place each in a very well greased loaf pan, seam side down. Cover with the towel and let raise until double again.

Bake center oven for 30 minutes or until the loaf sounds done when tapped and top is a nice brown. Cool 10 minutes in the pans, run a knife around the sides and finish cooling on a board after removing from the pans. Best when still warm, but not hot, and lathered with butter.

As with any recipe you can play with how much sugar, cinnamon and raisins you care to add  before rolling the loafs up for the second rising. Try some dried cranberries in lieu o the raisins.

Online WALLEYE WACKER

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Re: About 15 minutes out of the oven
« Reply #3 on: 01/30/18 18:08 UTC »
Tom we’re is the iceing topper. Are they gone already.

Offline Paneltruck.lures

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Re: About 15 minutes out of the oven
« Reply #4 on: 01/30/18 18:16 UTC »
Tom is inspiring me to try my hand in the kitchen more. We will see if my wife allows me to.
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Offline ctom

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Re: About 15 minutes out of the oven
« Reply #5 on: 01/30/18 18:18 UTC »
Ya, they're gone now Mike. They don't last long enough for icing.

PTL, I've always loved to cook. Bread is something I have a real close attachment to though.

Online WALLEYE WACKER

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Re: About 15 minutes out of the oven
« Reply #6 on: 01/30/18 20:09 UTC »
Hear yeah on long enough for iceing. Nothing like warm bread covered in butter.

Offline Paneltruck.lures

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Re: About 15 minutes out of the oven
« Reply #7 on: 01/30/18 22:42 UTC »
I wish I would have started cooking earlier in life it took me being 20, hungry and over 200 miles from home for me to start cooking.

You are also correct Tom there is nothing like fresh baked breads I have never attempted to make bread my self but when the wife, mother or mother in law makes breads it’s a good day.
Then I get Austin to make one of his famous grilled cheeses on homemade bread I’m very happy
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