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Discussion Starter · #1 ·
This sounds interesting, no yeast beer read. The yeast in the beer does
the trick. It’s fast and looks easy. Bakes in one hour.
 

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Discussion Starter · #2 ·
The recipe says

17.5 oz Self Rising Flour ( that’s 4 cups, right?)
1 1/3 cups beer
1/2 teaspoon salt
2 tab olive oil
 

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The recipe says

17.5 oz Self Rising Flour ( that’s 4 cups, right?)
1 1/3 cups beer
1/2 teaspoon salt
2 tab olive oil

Self-Rising Flour: 1 cup = 4 ounces = 113 grams.


I think it depends on the flour. The bag should say. Unless you weigh the flour, you're doing a volume to weight translation. Just go with the beer & oil & the amount they need for a good dough. :biggrin2:
 

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Self-Rising Flour: 1 cup = 4 ounces = 113 grams.


I think it depends on the flour. The bag should say. Unless you weigh the flour, you're doing a volume to weight translation. Just go with the beer & oil & the amount they need for a good dough. :biggrin2:
Weight of the flour depends on how much it is packed in the measure. I finally got that through my punkin haid and started weighing the flour and other ingredients each time I made a bread recipe until I got the dough like I wanted it. The recipe became reproducible exactly each time I made it, no guess work.

TK did you ever get a kitchen scale as JR and I recommended to you, years ago?
 

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Weight of the flour depends on how much it is packed in the measure. I finally got that through my punkin haid and started weighing the flour and other ingredients each time I made a bread recipe until I got the dough like I wanted it. The recipe became reproducible exactly each time I made it, no guess work.

TK did you ever get a kitchen scale as JR and I recommended to you, years ago?

Didn't you learn in the Cooking part of Girl Scouts, not to pack it in, just cut it off at level?:wink2:
Hmmm, I've wished we had Shop in school for girls, too; maybe there was a benefit to Home Economics.
 

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Didn't you learn in the Cooking part of Girl Scouts, not to pack it in, just cut it off at level?:wink2:



Even been to the King Arthur site?


Some of their recipes say:


If you weigh use this amount.
If you pack use this amount.
If you are a raker use this amount.
 

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King Arthur Flour.


Lotta good recipes there.


Bread has a tremendous ability to work at varying hydration levels and still be a treat.
 
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I still think that just going with the amount of flour needed for the fluid to work.:smile:
That is how I arrive at the weights I want. Going be the dough feel and noting weights until I get the result I want. I can reproduce it quickly then.
 
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Discussion Starter · #12 · (Edited)
I get what you mean nik, I make a lot of bread, so I know how to make
the adjustment at the end by either adding more flour or more water.

A favorite in my family is a sweet bread that I got from my Dom Delouse
cook book “Eat This” ...This is awesome and it’s great toasted with butter.

This is it at Easter time with the colored eggs, during the year I make it without
the eggs.
 

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I get what you mean nik, I make a lot of bread, so I know how to make
the adjustment at the end by either adding more flour or more water.

A favorite in my family is a sweet bread that I got from my Dom Delouse
cook book “Eat This” ...This is awesome and it’s great toasted with butter.

Recipe?:smile:
I love Sunset Magazine's Portuguese Sweet Bread. So much that I can't make it! They now sell a similar Hawaiian Sweet Bread in the stores.
 

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Discussion Starter · #14 ·
Recipe?:smile:
I love Sunset Magazine's Portuguese Sweet Bread. So much that I can't make it! They now sell a similar Hawaiian Sweet Bread in the stores.
Here it is nic..
I do add a bit more sugar than the recipe calls for...about 1/4 cup more sugar.

after it raises you punch it down and divide it up into two balls to make two
breads, then divide each ball into three and roll it out like a snake and braid
the loaf...after it rises coat with egg wash and sprinkles.
Bake & 350 for about 35 minutes...

Be sure to put down foil on cookie sheet so that it doesn’t burn on the bottom.
 

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