ROTFL, you are so wrong for that video.

Oh my goodness, your icon made me gasp- look at how handsome that Potter kid got! :D So cute!

I know. I thought it was something that needed to be shared, however. hehe.. *kneads dough while pelvic thrusting*

Floyd made his baked potato bread with bacon yesterday which we had with our steaks and it is the yum!

http://www.thefreshloaf.com/recipes/bakedpotatobread

Oh that sounds delicious! Thank you!

taken from anold entry of mine;

I was looking for a good kaiser roll recipe and in my Professional Baking book i found this Vienna bread recipe that can be made into kaiser rolls. I have made this bread 3 times in the past 6 or so days. It is really awesome and easy.

Vienna Bread

Water, warm 12oz/350g

Yeast, Fresh .75 oz/22g I use active dry which I get at Costco for cheap. The conversion is 2:1 so it's like .375 oz/ 11g active dry, but add it to the water and stir well

Bread Flour 1lb6oz/ 625g (The first time I made this I only had like 8oz bread flour and I used AP for the rest, it still came out excellent so if you don't have Bread flour don't worry.

Salt .5 oz/14g

Sugar .6 oz/18g

Malt Syrup .25oz/6g ( I buy mine at Whole Foods) I also add this to the water so it incorporates better

Oil .6oz/18g

Eggs .9oz/25g (I've been using Egg Beaters)

Mixing
Straight Dough Method
Soften Yeast in part of the water (if using fresh) instant yeast can go right in.

Add all dry ingredients to mixing bowl, add in all wet. Mix on speed 1 until mostly mixed then go up to speed 2 for about 4-5 minutes. The dough will come away from the side of the bowl easily.

Fermentation
I use large food storage containers I got at Smart & Final, or a large tupperware. The dough should double in size. about 1 hour. Then you scale off, shape, wash, slice and seed (if desired) and let proof for about 20 minutes, covered lest it dries out. Bake at 425F(218C) for loaves, 450F (230C) for rolls. Steam for 1st 10 minutes. (I haven't done this yet because I keep forgetting to take out my baking stone and I don't want it to crack but you could a. throw some ice cubes on the bottom of the oven b. boil water and put in a seperate pan in oven.

Lol best video ever. I love the alluring baker!

Isn't it great? I found myself wishing I could do a ballet twirl while balancing a pitcher of milk on my head...

...well not really, but still. haha.. I'll have to work some pelvic thrusts into my dough kneading routine.

INGREDIENTS

* 1 1/2 cups all-purpose flour
* 1 1/2 cups whole wheat flour
* 4 1/2 teaspoons baking powder
* 1 1/2 teaspoons salt
* 1/3 cup packed brown sugar
* 1 (12 fluid ounce) can or bottle beer

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, salt and brown sugar. Pour in beer, stir until a stiff batter is formed. It may be necessary to mix dough with your hands. Scrape dough into prepared loaf pan.
3. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

oh! and use "honey brown" (beer), it's fabulous!

OOH OOOH! We just happen to have a ton of fancy beers laying around our house right now (we had a party and apparently no one we know actually drinks beer) so I might just have to give this recipe a try! Thank you!

Tastefully Simple makes a boxed mix that my family loves (it's here).

Their recipe says you can use any other kind of carbonated beverage - have you ever tried yours with something other than beer? I'm interested because I'm afraid of ruining the bread and having to throw it out. :/

I'm made bread from this recipe multiple times for parties and everyone loves it.

This is a recipe that was passed over to me from a friend on a message board, from her stepmother! I have yet to try it, but anyone on the boards who has, absolutely loves it!

It's a quick-started sourdough:

STARTER:
1/4 c sugar
3 tbsp dried potato flakes
1 pkg (or 2 3/4 tsp) active dry yeast
1 c warm water (110 degrees F)

Mix starter and set sit for 10 minutes.

BREAD:
1 recipe of starter
1/2 cup sugar
1/2 corn or canola oil
1 tbsp salt
1 1/4 c warm water (110 degrees F)
6 c bread flour (regular AP flour works fine for me)

Mix all ingredients in mixer w/ batter beater until well-combined. (I mix mine for about 2 minutes. You can do it by hand, too, but a mixer is much more convenient!) No kneading is required. (It's actually impossible to "knead." The dough will be VERY wet and sticky.) Transfer to a very large, well-greased bowl. Cover with plastic wrap and let rise all day at room temp., until doubled. (I let mine rise for about 7 hours.) Divide dough into 2 or three well-greased loaf pans, depending on size (I use "regular sized" loaf pans and get 2 good loaves.) Cover and let rise for 6 hours. (They will rise A LOT--mine usually overflow just a tad, but I push the dough back into the pans. I tap them a little bit to deflate them very slightly before baking them.)

Bake at 350 degrees F for 35 minutes. Remove from oven and let rest for a few minutes before removing from pans and slicing.

Also! This is the french bread recipe I use!

2 packages active dry yeast
2 1/2 cups warm water (105* - 115* F)
1 tablespoon salt
1 tablespoon butter or margarine, melted
7 cups all purpose flour
2 tablespoons cornmeal
1 egg white
1 tablespoon cold water

Dissolve yeast in warm water in warmed mixer bowl. Add salt, butter and flour. Attach bowl and powerknead hook to mixer. (I have a kitchen aid & the recipe came with it). Turn to speed 2 and gradually mix in flour and mix for about 1 minut or until well blended. Knead on speed 2 for about 2 minutes longer, dough will be sticky.

Place dough in greased bowl, turning to grease top. Cover. Let rise in a warm place, free from draft, about 1 hour, or until doubled in bulk.

Punch dough down and divide in half. Roll each half into 12 x 15" rectangles. Roll dough tightly from the longest side, tapering ends if desired. Place loaves on greased baking sheets that have been dusted with cornmeal. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

With sharp knife, make 4 diagonal cuts on top of each loaf. Bake at 450*F for 25 minutes. Remove from oven. Beat egg white and water together with a fork. Brush each loaf with egg mixture. Return to oven and bake 5-10 minutes longer. Remove from baking sheets immediately and cool on wire racks.

Yield: 30 servings (15 slices per loaf).

Per serving: about 114 cal, 3 g pro, 23 g carb, 1 g fat, 0 mg chol, 221 mg sod.

awesome. I'm gonna have to try this one! Thank you!

haha, I loved the completely unnecessary removal of clothing. Reminded me of a really bad 70's kung fu flick. :P

I am speechless...and also now a little afraid of whole meal bread.

Why dont somewhat attractive men from the 80s appear in my kitchen when I talk about wholemeal bread?

Srsly.

"I think i'll make a sandwich with WHOLEMEAL BREAD"


Nothing.

Proof that eating healthy isn't just a 21st century craze!

However, before I venture into making whole meal bread, I want proof that Mr. Abs will show up in my kitchen and, ahem, show me how to bake it correctly... :D

The video was so funny.

I have some bread recipes, but I don't know if they're any good. I can never make bread rise :(

There was one time I spent $20 and 8 hours trying to make chocolate bread (it was on the Martha Stewart show). I had visions of bread that tasted like Devil's Food Cake. Instead, it tasted like bread that, when I was making it, I ran out of eggs, and substituted Nutella instead - and that still makes it sound way better than it tasted. Not to mention, it was the consistency of rocks.

the whole time i kept thinking, "that's not sanitary! No...don't jump on the table!!!"

The pelvic thrusting, though? Classic.

This is totally how I make bread! Split kicks and spinning with milk on my head. Totally.

*ahem*

Your secret is out then. Seriously, that bread you made was so good. When I opened up the wrapping (OMG press and seal wrap is so cool!) That wonderful sort of... Italian herbs and spices smell wafted up to my nose and.. well I'd planned on making a sandwich with it at first, but I broke and had a nice little slab warmed up in the microwave with some butter on it.

So Good.

Aaron was like "I don't know if that is the kind of bread I can just eat with butter on it" but then he had a bite of my slice... He got up and went into the kitchen and came back a few minutes later with a big ol slab of it. haha..

Thank you. You make great bread. It was really good.

I LOVE that recipe! I made some more of it yesterday because I think Justin was a little sad that I made it and gave it to someone else haha.

I'm so glad you like it! And I adore press and seal!!

I'm not sure if it would be what you're looking for, but I posted a good focaccia recipe on my blog about three days ago. It's fully customizable, and it tastes good...