Have You Tried These Bread Recipes?

[purple]

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I was wondering if any of you experienced bread makers have tried either of these recipes and what your results were.

Thanks for your advice/tips/results!

[lpellegr]

I have made the Ginger Lemon Girl bread a lot, and it's really good, in a dense whole-grain kind of way. I follow her recipe except for the Sure Jell, which I leave out, and use 3 whole eggs instead of two whole eggs and two egg whites. I use butter instead of margarine. The trick is to know how much water to use - never use all of the water a bread recipe calls for until you know you really need that much. I put the dry ingredients in the Kitchenaid, including the brown sugar, and mix. Then I add the proofed yeast, the eggs, and the melted butter and start the mixer, with 1-1/4 c of warm water standing by. As the mixer starts incorporating the other wet stuff, I pour in the water slowly and watch the dry stuff at the bottom of the bowl. When all of the dry ingredients have become wet, that's usually enough water. This bread does not become light and airy. Only let it rise to the top of the pan, then bake for 10 minutes naked, then cover with foil for the rest of the baking time (that's another 45-50 minutes in my oven). It should feel a little springy in the center but not too much. Don't be afraid to bake for another 5 minutes if it feels squishy. This will stay moist for a few days at room temp, but I always let it cool, slice, and freeze in pairs.

Note: the King Arthur Flour pans that they recommend for gluten-free bread work well with this recipe, making nice square slices ideal for grilled cheese. Also note: I calculated the calories in this bread, and for a loaf divided into 14 slices, it came out to 200 calories a slice, so any sandwich starts with 400 calories before you even add filling!

[purple]

I have made the Ginger Lemon Girl bread a lot, and it's really good, in a dense whole-grain kind of way. I follow her recipe except for the Sure Jell, which I leave out, and use 3 whole eggs instead of two whole eggs and two egg whites. I use butter instead of margarine. The trick is to know how much water to use - never use all of the water a bread recipe calls for until you know you really need that much. I put the dry ingredients in the Kitchenaid, including the brown sugar, and mix. Then I add the proofed yeast, the eggs, and the melted butter and start the mixer, with 1-1/4 c of warm water standing by. As the mixer starts incorporating the other wet stuff, I pour in the water slowly and watch the dry stuff at the bottom of the bowl. When all of the dry ingredients have become wet, that's usually enough water. This bread does not become light and airy. Only let it rise to the top of the pan, then bake for 10 minutes naked, then cover with foil for the rest of the baking time (that's another 45-50 minutes in my oven). It should feel a little springy in the center but not too much. Don't be afraid to bake for another 5 minutes if it feels squishy. This will stay moist for a few days at room temp, but I always let it cool, slice, and freeze in pairs.

Note: the King Arthur Flour pans that they recommend for gluten-free bread work well with this recipe, making nice square slices ideal for grilled cheese. Also note: I calculated the calories in this bread, and for a loaf divided into 14 slices, it came out to 200 calories a slice, so any sandwich starts with 400 calories before you even add filling!

Thanks for your info!!

I made the Ginger Lemon Girl recipe and it tasted good. I made a small loaf that fell a little and 5 hamburger buns that were so cute that I texted pics to my DD (its for her). The bread wasn't as high as I thought it would be but I will try it again. The temp was 203 when I took it out of the oven.

It's sooo much cheaper to make than the bread my DD usually buys and I'm sure it tastes better too. I sliced and wrapped them to freeze and I left one bun out so she can have BBQ beef on a BUN tomorrow!! and grilled cheese and hamburgers too!

Thanks very very much!!