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Bread Machine? - Page 3


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  #21 (permalink)  
Old 16th March 2015, 02:33 AM
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Quote:
Originally Posted by mcalleyboy View Post
Weereb, that's what I miss, bread made at the house and how to make it, I'm not familiar with rye flower, I do know why the local bread doesn't taste right, has some sort of odd flavor and it's dry. Thanks for your bread recipe idea I'm going to give it a try because the only bread I can stand to eat is very early in the morning and it's "Pandesal" and there again I need to go to one of four spots that have the correct or best tasting bread.

Does anyone know what's wrong with the flour here, or what is that odd taste in the flour, man I'm picky.
No idea about the flour but pandesal with a piece of fried spam and egg on it is great.
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  #22 (permalink)  
Old 16th March 2015, 11:02 AM
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INGREDIENTS:
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast (not the "instant" type that you mix into the flour)
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour

DIRECTIONS:

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

2. Mix salt and oil into the yeast.

3. Mix in flour one cup at a time. Knead dough on a lightly floured surface for 10 minutes, until smooth.

4. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

5. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans.

6. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

7. Bake at 350 degrees F (180 degrees C/Gas Mark 4) for 30 minutes.
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  #23 (permalink)  
Old 17th March 2015, 12:51 AM
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The hardest part, here in Iloilo, is finding decent flour. The all-purpose flour they sell is a weird almost fluffy consistency (reminds of almost of powdered sugar). I can't even make a decent flour tortilla out of it. One of the German expats bakes bread to sell to other expats - very good bread. But he won't divulge his flour source ha ha....
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