tag:blogger.com,1999:blog-678264306526442157.post3778466448545986094..comments2024-03-17T21:10:31.753-05:00Comments on The Iowa Housewife: Fleischmann's Master Bread DoughSuehttp://www.blogger.com/profile/00060391185753177506noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-678264306526442157.post-89666692916930734512022-04-02T10:14:47.493-05:002022-04-02T10:14:47.493-05:00Maybe your kitchen isn't warm enough for the f...Maybe your kitchen isn't warm enough for the first rise...you can let it rise longer, 15 or 20 minutes, it just gets a few more bubbles in it. I'm glad you are keeping on trying...this bread recipe is a good one and versatile; once you get it mastered you can try a lot of the variations. This is the recipe my husband thinks is just like his mothers, and it may be! I use my mixer the most for bread; I couldn't justify the time or space a bread machine takes and I gave mine away. A mixer mixes the dough just as well. Suehttps://www.blogger.com/profile/00060391185753177506noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-34252490976208048732022-04-02T08:18:31.852-05:002022-04-02T08:18:31.852-05:00Good Morning Sue,
We'll yes I should have kno...Good Morning Sue,<br /><br />We'll yes I should have known you were a professional when looking at all your Beautiful food I kept thinking boy she is like a professional! !! Well? No wonder you are!!! And I've been rereading some of your advise and I am going to try like the dickens to master at least one receipe for bread I even got a bread machine from a sale to use on the dough cycle but the dough is always so lax I also seen you use a food processor I had been thinking of getting one ? But was not sure if I needed the 14 c or smaller ? It's just my husband and I but I do like to master something , I have been reading everything on your site and decided to just stick with all your advise not only to me but others and I hope to master somthing? I think there is too much information on the Internet and I am sticking with all your receipes I too have a love for cookbooks and have many!!! Well once again Thank You So much and practice is good but if you don't know what your doing wrong you may be making the same mistakes over and over not knowing that and I think that is my problem I'm not aware of the ingredient/s that needs adjusting ?? Thanks DONNA<br />Anonymoushttps://www.blogger.com/profile/06240911752310278331noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-27133361923405930192022-04-01T19:48:48.413-05:002022-04-01T19:48:48.413-05:00I am a professional...I trained and worked as a ho...I am a professional...I trained and worked as a hospital dietitian. I was trained by some pretty good bakers, who baked for hundreds every day. Practice, practice, practice was their motto.Suehttps://www.blogger.com/profile/00060391185753177506noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-26689296811765674742022-04-01T19:01:35.261-05:002022-04-01T19:01:35.261-05:00Yes ? Sue I do let my bread rise about 1"in ...Yes ? Sue I do let my bread rise about 1"in the center of my pan but it does not look beautifully full and puffy like yours so I'm going to let it go a little longer till it looks more like yours and give it a try ? . I've been doing Ina Gartens bread over and over but cut the receipe in half it's easier for me so I'm going to move on to your Fleishman'Master Receipe see if that gives me better luck ? To me yours looks like about 2"? Or so ? Above the pan ? and I do use a 8x4 pan, Gosh all your baking and cooking looks so professional, just like something out of a magazine! !! I envy your talent , I follow receioes to a T, and try to adjust the next time I try a receipe but for some reason I just don't know for the life of me why my stuff does not look any way close to your beautiful baked goods!. Thank You so much for your time as I just read earlier your trying to retire , so I left a comment in that area for you I understand completely but I'm sure gonna miss you and would not have been tring to ask questions knowing your trying to retire ( huggs & smiles) You are just wonderful for all you do have done and all you are ! . God Bless, Donna<br />Anonymoushttps://www.blogger.com/profile/06240911752310278331noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-91634331398510277472022-04-01T15:52:05.525-05:002022-04-01T15:52:05.525-05:00Yes, I have found that I need to let it rise enoug...Yes, I have found that I need to let it rise enough before I bake it, at least 1 inch above the pan in the center. However, how about the size of your pan? You should have an 8 1/2 x 4 1/2" loaf pan...a 9 x 5 pan is too big to get a nicely shaped loaf for this recipe. <br />You also should get some "oven spring", that is it will rise some more in the oven before the crust sets. If you oven is too hot you may not get enough oven spring either. <br />You need a warm place (but not hot) to let your bread rise...I usually let mine rise on top of the stove near the oven vent...but I also turn it once or twice to keep it evenly rising. If your kitchen isn't warm enough, let it rise another 5 or 10 minutes. Don't forget it though...if it gets too high it may fall.<br />Do you have an instant read thermometer to check the temp of your water before making your loaf so it isn't too hot for your yeast? It's a good way to check for doneness too. They are inexpensive but accurate - try Walmart for one. Suehttps://www.blogger.com/profile/00060391185753177506noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-90981003283225105842022-04-01T08:26:26.868-05:002022-04-01T08:26:26.868-05:00Good Morning Sue,
Thank you for your quick respon...Good Morning Sue,<br /><br />Thank you for your quick response , my husband asked this morning as he seen your pictures of your dough in the pan before baking and after and asked how come hers is much taller in in loaf pan before she bakes it? And you(me) are always measuring a inch before you bake yours? I looked and thought yes hers looks so full and beautiful!! Am I to let my dough rise more in my pans before baking? Your looks so full and Beautiful and yes I'm still struggling with trying to make bread and I'm not going to give up I love the smell in the house but there are so many variables in making bread I am going to try and see what it is I keep doing to not get the results I woukd like . Thank You Once Again DonnaAnonymoushttps://www.blogger.com/profile/06240911752310278331noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-51498463531964455922022-03-31T12:38:44.984-05:002022-03-31T12:38:44.984-05:00Hi, Donna...
I do press out the air after the rest...Hi, Donna...<br />I do press out the air after the rest and before rolling it into a loaf...I knead it a bit so I don't have holey bread.<br />I like about 125° plus or minus 5° for INSTANT yeast, which is all I use any more. I am not an artisan bread maker...I am a practical, "we make our bread every week, but I also have other things I need to do" kind of baker, so the method in this recipe gets me good bread as efficiently al I have ever made. We never, ever buy bread so I bake weekly, just like my mom and grandmother did. This method is much easier than what they did or how I made bread when I first married, but I think the quality of the loaves is just as good with newer yeast available now. The lower liquid temp would be best for plain dry yeast.<br />I hope you are still trying your hand at bread and thanks for your comment.Suehttps://www.blogger.com/profile/00060391185753177506noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-52043642053327898612022-03-31T07:52:25.145-05:002022-03-31T07:52:25.145-05:00Good Morning,
I wrote you about 3 years ago on mak...Good Morning,<br />I wrote you about 3 years ago on making bread and you were most helpful , I'm very sorry about the loss is your Sister God Bless You for all your wonderful help you both have given all these years <br />I have a question on letting your dough rest? Do you press out the air after the rest? before rolling it into a loaf? Knead it a bit? Or just cut it in half and shape it? Also King Arthur seems to feel temp of liquid should be between 80 and 105? As they say lower is better ? What are your thoughts I admire and have loved your site for years and you have lots of experience tryed and true from home cooking like most everyday folks like us Thank You God Bless Donna Anonymoushttps://www.blogger.com/profile/06240911752310278331noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-62608665409616411552021-01-24T06:42:52.811-06:002021-01-24T06:42:52.811-06:00As far as I know there's no reason not to incr...As far as I know there's no reason not to increase it if you have a dough bowl and/or mixer large enough. You can mix it by hand like our Mom did...she made a 5 loaf recipe, but she had a very large dough bowl.Suehttps://www.blogger.com/profile/00060391185753177506noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-27828731736690895152021-01-23T17:31:34.036-06:002021-01-23T17:31:34.036-06:00Can this recipe be doubled?Can this recipe be doubled?Ashleyhttps://www.blogger.com/profile/13671660175940862271noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-63443259623463562732020-09-07T17:28:47.868-05:002020-09-07T17:28:47.868-05:00Let us know how your recipe comes out! It's on...Let us know how your recipe comes out! It's one of my regulars.Suehttps://www.blogger.com/profile/00060391185753177506noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-1079289425292096562020-09-06T18:51:59.413-05:002020-09-06T18:51:59.413-05:00Thanks Sue, this clarifies it for me. I just star...Thanks Sue, this clarifies it for me. I just started using the instant yeast, when I wasn't able to find original active dry yeast, earlier this year. Time to get baking!Siabykatzhttps://www.blogger.com/profile/04848992932792764211noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-29760856993347209352020-09-06T17:57:17.655-05:002020-09-06T17:57:17.655-05:00The directions are for using "Instant" o...The directions are for using "Instant" or bread machine yeast. If you use regular active dry yeast, use the method you are used to. Instant yeast is almost 100% active while active dry yeast has some dead cells due to higher temperature processing and require a different method.<br />We don't reply to emails because of security concerns, we want to avoid hacking.Suehttps://www.blogger.com/profile/00060391185753177506noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-91935062810565635112020-09-06T17:06:01.437-05:002020-09-06T17:06:01.437-05:00Hi! I am getting ready to make this bread, sounds...Hi! I am getting ready to make this bread, sounds great, but I am a bit confused, regarding the rising directions. I am used to putting the bread dough into a greased bowl for the first rise, punching down and then shaping the dough and putting it into bread pans for the last rise. In this recipe it only specifies resting for 10 minutes in the mixing bowl, then shaping the dough and putting it into the bread pans. Is this correct and if so, would I punch down the loaves, in the bread pans, then allow to rise, again?? Thanks for any help you can send my way!Siabykatzhttps://www.blogger.com/profile/04848992932792764211noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-52518852284960908772020-04-18T10:40:25.136-05:002020-04-18T10:40:25.136-05:00First...Active dry yeast packets contain 2 1/4 tea...First...Active dry yeast packets contain 2 1/4 teaspoons of yeast. I haven't used active dry yeast in more than 20 years...instant or bread machine yeast gives me very good results in much less time.<br />I'm not a sourdough baker...I usually want to get my bread made and move on to other projects.<br />The links to my favorite rye flour recipes are: <a href="https://iowasue.blogspot.com/2018/04/family-favoritesroot-beer-rye-bread.html" rel="nofollow">Root Beer Rye Bread</a> <br />and <a href="https://iowasue.blogspot.com/2020/03/bread-and-rye-flours-pumpernickel-big.html" rel="nofollow">Pumpernickel Big Buns</a>.Suehttps://www.blogger.com/profile/00060391185753177506noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-90085286839362751602020-04-18T08:35:14.944-05:002020-04-18T08:35:14.944-05:00First time bread-baker here who just made her seco...First time bread-baker here who just made her second batch of this bread. It's very tasty and family loves it. It's a keeper. Is there a recipe for sourdough and rye? Also, I have active dry yeast that is not in packets. Is it safe to say that the packets contain 2 teaspoons? What other tips are there for active dry yeast users?Bernadinenoreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-71085657000530890722020-04-16T18:24:12.694-05:002020-04-16T18:24:12.694-05:00Hope you like it as much as we do...its a good sta...Hope you like it as much as we do...its a good starter recipe. Who doesn't like homemade bread even if it isn't perfect the first time. Let us know how it turned out.Suehttps://www.blogger.com/profile/00060391185753177506noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-63959668985337077362020-04-16T11:49:53.711-05:002020-04-16T11:49:53.711-05:00Getting ready to try Getting ready to try Anonymoushttps://www.blogger.com/profile/02894126425087454240noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-76105800036476882202014-09-01T18:55:42.775-05:002014-09-01T18:55:42.775-05:00Misti,
You may not have let your bread raise long ...Misti,<br />You may not have let your bread raise long enough if you didn't use instant or rapid-rise yeast. <br />**If you use active dry yeast, the first rise should double in size, about 30-60 minutes; the second rise should also double in size, about 1-1 1/2 hours for a loaf. <br />Ordinarily, this is a very good, home-made bread...however, homemade bread will never be as light and airy as purchased breads, which use a lot of additives to make fluffy bread.<br />Hope you'll give it another try.Suehttps://www.blogger.com/profile/00060391185753177506noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-3822648821728893012014-09-01T16:14:04.956-05:002014-09-01T16:14:04.956-05:00I made the bread but used the active dry yeast. I ...I made the bread but used the active dry yeast. I knew that your liquid could not get over 110 degrees or it would kill the yeast but I tried it anyway and followed the directions. I am a obsessive rule follower lol and well as I guessed my bread turned out dense and very compact. It still tastes good and we will use it to dip into our bean soup today or pintos tomorrow. But overall love the recipe.Anonymoushttps://www.blogger.com/profile/14400305636432433291noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-81703513566683915222013-08-21T16:41:22.534-05:002013-08-21T16:41:22.534-05:00About your dark loaves - make sure your oven is fu...About your dark loaves - make sure your oven is fully preheated - takes at least 20 minutes no matter what the buzzer says. That keeps the oven more even while it's baking your bread. If you see it's getting too dark after baking 20-25 minutes, tent a piece of foil over the top of the loaf (quickly, don't leave the oven door open too long); that will let the loaf continue to bake inside so it's not doughy while the crust doesn't get too brown.Suehttps://www.blogger.com/profile/00060391185753177506noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-57568214380244375152013-08-21T14:35:12.448-05:002013-08-21T14:35:12.448-05:00thanks for posting the inside pic. tried 4 loaves ...thanks for posting the inside pic. tried 4 loaves Saturday. a lotta work but i liked it. 3 turned out perfect inside but kinda dark outside. maybe due to our new oven(?). apparently im supposed to handle it gently after rising... the first loaf deflated when I set it down on the dang counter too hard after rising when I was opening the oven door. yes ill try the other recipe and the shortening glaze yall suggested. very helpful website. any other sugg's or warnings are much appreciated.<br /><br />texas rookieAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-39533757770869567382013-08-16T14:12:14.646-05:002013-08-16T14:12:14.646-05:00I agree with Myrna, a good soft grained white brea...I agree with Myrna, a good soft grained white bread to try the first time is her batter bread: <a href="http://iowasue.blogspot.com/2012/02/white-batter-bread.html" rel="nofollow">White Batter Bread</a>.<br />The Fleishman's recipe makes a little firmer slice, however, very good. Use regular white flour instead of bread flour for a little softer loaf, and butter the top of the loaf while still warm. Suehttps://www.blogger.com/profile/00060391185753177506noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-87271250037909910152013-08-16T13:48:32.378-05:002013-08-16T13:48:32.378-05:00If your kids like a basic soft bread, you might tr...If your kids like a basic soft bread, you might try the white batter bread http://iowasue.blogspot.com/search?q=white+batter+bread<br />we have posted. For a softer not chewy or crusty top brush with butter or shortening while it is still warm.Myrnahttps://www.blogger.com/profile/14644142108001303079noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-53428343029756818872013-08-16T12:11:16.350-05:002013-08-16T12:11:16.350-05:00hello maam. a beginner here down in texas. my wi...hello maam. a beginner here down in texas. my wife has a kitchenaid mixer and I want to try to make basic homemade bread. my kids like the soft breads but not too doughy or definitely not crusty or chewy. can you send pictures of what your bread looks like inside? thanks.Anonymousnoreply@blogger.com