Eat Grains

Archive for March, 2009

This question came to me from a dear lady who has just grown leaps and bounds in her knowledge of eating healthy and caring for her family! Hopefully her question and the following answer will help inspire you to 'think outside the bread-box' and make more whole wheat breads for many options!

Question: " hi could you tell me how to make your bread in to a sub bread – I mean how do you make the long subway bread?"

Answer: A regular loaf recipe will make 4-6 sub rolls. You can decide what size you want – 4 rolls would make bigger rolls each than 6.

Divide the loaf after the first rise into 4 or 6 equal portions (weighing helps that) then roll each out on a greased surface like you would make a short snake with playdoh or a cigar shape.

Then set all 4 or 6 into a glass pyrex baking dish (like a casserole size, not a 9 x9 – but bigger rectangular one) with a little room to rise.

Before they rise, right after shaping, you can brush with olive oil and garnish with a bit of sesame seeds and Parmesan and Italian herbs for that 'subway' type taste. (o:

Let them rise at least 30 minutes just like the bread, or until doubled (sometimes it is a little longer for subs because you broke up the yeast).

When risen, bake as you would the bread – center rack, 350, for about 17-18 minutes.

Have fun!!

Hot dog buns are done the exact same way, just 8 of them (smaller) same recipe. Hamburger buns the same just shape like 8 hockey pucks (o:

Blessings dear Sister!!!
Donna

Question: "I did it all as the book directed, right down to to the exact ingredients. I used their techniques. It rose nicely. I shaped beautiful loaves. Then, as they rose, they split open and made for an uneven and lopsided loaf. What happened? What might I do if I see it happening again?"

Answers:
What this sounds like is one or more of the following:

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If it split somewhere in the top of the loaf (like the center ‘erupted’ at the top) it could be one of two things…
1. There was a bubble that was somewhere near the top of the loaf and it broke through the surface exposing the more bubbly inside. To avoid this, just make sure all bubbles squeak out when you are flattening to roll into the loaf for its second rise.
2. Or it could be too active of yeast. If you have recently opened a new package or are trying a new type of yeast it may be overly active compared to what you are used to using. Try cutting back by ¼ of a teaspoon in the next try.

If the loaf top split from the bottom (like a roof lifting off) it could be one of two things…
1. The yeast thing again but also add in this second one…
2. Too warm of a rising place. When the loaf rises too fast (in too warm of an area) the top tends to warp and then separate in the baking.

As to the lopsided loaf part, just make sure that the ends when tucked in are not bigger on one side than the other – this (or the ‘too warm/fast’ of a rise) will make a loaf with one end too high. ????? ?????? ??????? 3d ????? ??????

Last, but not least, sometimes weather can effect home baking. Moisture in the air and barometric pressure can play with it. Just remember, even if it's not pretty, you can still eat it!

QUESTION: Also when I get it [bread] out of the pan sometimes it is nice on the top but close to the bottom it looks more dense(not as airy) can you tell me why? Did I not wait long enough at the second rise?

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ANSWER:
Two potential reasons:
~ If the loaf top is toward the higher part of the oven, sometimes it cooks quicker. You may want to try lowering your rack to make the top of the loaf closer to the middle of the oven space.

~Also, if you are not getting a complete 'punch down' between rises this can happen. Don't beat it to death after the first rise, just get all the air bubbles out and reshape by rolling it up like a jelly roll and tuck in edges before putting in pan.

A continuation of the previous question….
Or did I let it sit too long or not long enough?
Answer:
~ If it sits too long it will actually also sink (without touching) while baking. Remember "double in size" is not relative to the pan The size rise is relative to the dough. It won't look like the size of a loaf of bread in the doubled rise, it should be lower than the end product, some rising is IN the baking. Once the dough looks like it has doubled, bake.