Made some bread ```

[valley ranch]

Put it in the oven an came on the computer ~ didn't hear the timer go off ``` You think I may have ~ well ~ left it in just a wee bit too long ``` Could use it as a frisby or a door stop ```

 

[flowerbug]

stuff happens... some of it geared towards reinforcing a bit more humility...

 

[Zeedman]

Wow, that's well done. The silver lining is, the bread wasn't inside a turkey at the time... I'm assuming that silver lining was accompanied by a dark cloud?

Our stove finally gave up the ghost after 20+ years, and had to be replaced with what is undoubtedly a more efficient model. Chances are that we will burn a few things too (or worse yet, under-cook them) before getting acclimated to the new oven. Failure is an inseparable part of the learning process, so no harm, no foul. I wouldn't recommend eating the failures though.

I've got to confess, can't remember the last time I baked real bread in the oven (I'm not counting banana "cake"). Bought a couple bread machines many years ago, and really got hooked on them. The machines are fool proof once you have the right recipe, but I've had a lot of failures when trying to adapt a non-machine recipe. I'm only another failure or two from perfecting a salsa bread.

 

[valley ranch]

Salsa bread sounds interesting ~ sold our old stove ~ miss it ~ had a pilot light in the oven ~ nice for warm plates and raising bread ~ and ```

Sorry to have lost that loaf ~ I'd made some bread sticks ~ that loaf would have been that good ~ and could have opened it and filled it cheese and greens ~ next time ```

 

[Collector]

@valley ranch Yep, that is why most of my cooking is done outdoors lol. Sometimes things don’t turn out as planned or intended. Did it get Smokey in the house?

 

[HmooseK]

Bright side is you have lots of bird feed.

 

[ducks4you]

You gotta have a system. I have 2 loaf pans, one full sized, the other two are small loaf size, all glass and ceramic. I find that one recipe fills the 3 nicely, and I loosely DOUBLE the yeast bc I buy it in a jar. I make bread when I am home all day. Your bread can rise and you can come back to it after several hours late and not really mess anything up. I let mine rise during the winter in the microwave bc there is no draft there.
I ONLY focus on the bread when I am baking it, so I need to be in or near the kitchen then.
I learned from Martha Stewart to preheat the oven to 400 degrees F, THEN TURN IT OFF, put the bread in immediately and turn it ON to preheat to 350 degrees F. When I do this all 3 loaves cook all of the way through and slice nicely. Sometimes baking at 350 leaves them uncooked in the middle.
ALSO, I set the timer for 25 minutes and check the small loaves. Sometimes they take a little bit longer. I take the small loaves out, turn the oven OFF and leave the big loaf in until the oven cools. It takes longer and it, too, is done all of the way through.
Just MY electric oven, but the Martha Stewart advice wasn't just for me. Some FYI, and I hope that it helps!! EVERYBODY needs to make bread once in their lives.

 

[Nyboy]

Yep looks like something I would make

 

[valley ranch]

No ~ the house didn't get smokey ~ it hadn't started to burn yet ~ I threw it out onto the snow ~ we'll see if the birds will eat it ```

Next time I attempt Sourdough ~ I'll put in a bit of fresh yeast ~ not expect ~ the sourdough starter to do it all ``` The bread stick ~were nice ~ but didn't rise much ~ even after a good long time ~ and I had the dough ~ bread on a pan ~ over a pot of hot water ```

 

[RUNuts]

Crazy Lady bought me a bread machine. Didn't taste right and tried many recipes. Not sure what it was. Broke that and got a second. Tore the pan up on that one and got a third. They all taste the same.

Bought a kitchenaid mixer with a dough hook and gave the bread machines away. Using the same bread machine recipe mixed in the kitchenaid in a cast iron dutch oven coated with pig grease. I'm happy now. Guessing the Teflon coated aluminum bread machine pans were doing something that the cast iron and pig grease weren't doing. I also coat the dutch oven with corn meal over the oil to keep the bread from sticking. Kind of like the pizza dough cookers do. Works like a charm. Usually the dough falls right out. If the dough was a bit wet going in, you have to coax it out of the pan.

Real butter. Honey or jam. Hot bread, fresh out of the oven. Mmmm!

I try to only cook it when the kids are home to help me eat it. Otherwise, it disappears too quick.