Merryb wrote:

> On Jun 12, 12:29 pm, "Gregory Morrow" > wrote:
>> wrote:
>>> Here's an article I ran across about making high moisture bread
>>> dough (?) for ease of baking daily bread. I make no judgements on
>>> the article cuz I know zip about baking. I jes thought you folks
>>> might be interested and I'd like to hear opinions from those of you
>>> who are experienced at baking bread.
>>
>>> http://tinyurl.com/6j7olu
>>
>> I've used this for a coupla years now, nb, and I cannot recommend
>> the method too highly. I had NO experience at making yeast bread,
>> but I dove right in and have made many nice loaves of bread. It's an
>> easy recipe, you can't screw it up, it's great if you want yer own
>> bread. I don't even bother with measuring the ingredients
>> anymore...it's idiot-proof, basically.
>>
>> --
>> Best
>> Greg
>
> That's why we all love it! I've passed the recipe to LOTS of
> people, and it's fun to vary ingredients. One of the big hits was
> oregano, parsley, and granulated garlic- makes a mean Italian sub
> sandwich!


There ya go...

:-)

I've made "potato" bread by adding some dehydrated taters, I've added oats,
I've added whole wheat flour to make whole wheat bread. I've fiddled around
adding tons of stuff, e.g. spices as you've mentioned, garlic and onion
powder...

I added some grated cheddar cheese to make "cheese bread"...

OH! One of my fave additives is beer. Gives a nice flavor...any 'ole cheap
beer will work. I've also added buttermilk...white vinegar for a "sour"
effect, etc.

Experiment, you CAN'T go wrong...

In any case I always top the dough with kosher salt and sesame seeds, adds a
nice "finish"...

Basically I bake at 500 degrees for 30-40 minutes, then I turn down to
around 400. I tend to make my dough *very* wet, so...."YMMV", as they say.


--
Best
Greg