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Food » rec.food.baking » Baking bread with a nine year old
| Baking bread with a nine year old [message #61733] |
Thu, 07 April 2005 22:17 |
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I've become quite an accomplished bread baker with my bread machine
doing the mixing and most of the kneading for me. I use dough cycle
only, though, forming the loaves and baking them normally.
This weekend my nine year-old niece will be visiting me, and the
adventure for this visit is bread baking. (While it's rising we'll
check out what's coming up in my yard.) We will bake her first bread,
and she will take it home with her. It's been ages since I mixed and
kneaded bread instead of letting the machine do it. I do have a Kitchen
Aid with a dough hook, and I want to use that for the mixing, so as not
to introduce the process as one that is *too* wearying.
So, suggestions for a first bread for Emma? I have WW flour on hand as
well as lots of other stuff and will be picking up white bread flour on
the way home. Of course I have yeast, vital wheat gluten, honey, sugar,
butter, eggs, all that other stuff. Even some buttermilk, IIRC. I'm
thinking white bread for her first, although I bake exclusively WW and
other whole grain breads for myself these days.
Recipe ideas?
Thanks!
Priscilla
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| Re: Baking bread with a nine year old [message #61734 ] |
Thu, 07 April 2005 23:00 |
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"Priscilla H. Ballou" <vze23t8n [at] verizon.net> wrote in message
news:42559541.5CD05344 [at] verizon.net...
> I've become quite an accomplished bread baker with my bread machine
> doing the mixing and most of the kneading for me. I use dough cycle
> only, though, forming the loaves and baking them normally.
>
> This weekend my nine year-old niece will be visiting me, and the
> adventure for this visit is bread baking. (While it's rising we'll
> check out what's coming up in my yard.) We will bake her first bread,
> and she will take it home with her. It's been ages since I mixed and
> kneaded bread instead of letting the machine do it. I do have a Kitchen
> Aid with a dough hook, and I want to use that for the mixing, so as not
> to introduce the process as one that is *too* wearying.
>
> So, suggestions for a first bread for Emma? I have WW flour on hand as
> well as lots of other stuff and will be picking up white bread flour on
> the way home. Of course I have yeast, vital wheat gluten, honey, sugar,
> butter, eggs, all that other stuff. Even some buttermilk, IIRC. I'm
> thinking white bread for her first, although I bake exclusively WW and
> other whole grain breads for myself these days.
>
> Recipe ideas?
I would keep it simple. Use the "basic white bread" recipe that is in the
cookbook supply with the mixer. WW bread is more problematic to make and I
don't think small children like WW bread as well as plain white bread.
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| Re: Baking bread with a nine year old [message #61735 ] |
Fri, 08 April 2005 00:15 |
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My concern would be that you want her to take the loaf home with her. This
means she doesn't get to taste it with butter and jam when it's hot. A cup
of hot sweet tea with milk? I'd make two loaves, eat one right away, and
take one home..
"Vox Humana" <vhumana [at] hotmail.com> wrote in message
news:0ch5e.749$qS4.240 [at] fe2.columbus.rr.com...
>
> "Priscilla H. Ballou" <vze23t8n [at] verizon.net> wrote in message
> news:42559541.5CD05344 [at] verizon.net...
>> I've become quite an accomplished bread baker with my bread machine
>> doing the mixing and most of the kneading for me. I use dough cycle
>> only, though, forming the loaves and baking them normally.
>>
>> This weekend my nine year-old niece will be visiting me, and the
>> adventure for this visit is bread baking. (While it's rising we'll
>> check out what's coming up in my yard.) We will bake her first bread,
>> and she will take it home with her. It's been ages since I mixed and
>> kneaded bread instead of letting the machine do it. I do have a Kitchen
>> Aid with a dough hook, and I want to use that for the mixing, so as not
>> to introduce the process as one that is *too* wearying.
>>
>> So, suggestions for a first bread for Emma? I have WW flour on hand as
>> well as lots of other stuff and will be picking up white bread flour on
>> the way home. Of course I have yeast, vital wheat gluten, honey, sugar,
>> butter, eggs, all that other stuff. Even some buttermilk, IIRC. I'm
>> thinking white bread for her first, although I bake exclusively WW and
>> other whole grain breads for myself these days.
>>
>> Recipe ideas?
>
> I would keep it simple. Use the "basic white bread" recipe that is in the
> cookbook supply with the mixer. WW bread is more problematic to make and
> I
> don't think small children like WW bread as well as plain white bread.
>
>
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| Re: Baking bread with a nine year old [message #61736 ] |
Fri, 08 April 2005 00:59 |
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Hi --
The bread I usually make -- the only one I know how to make -- is
challah bread. The kids enjoy doing it with me, especially becasue they
like the braiding and painting-with-eggwhite at the end, before the
final rise.
I agree that you should make one loaf to eat right away, the other to
take home.
--Beth Kevles
bethkevles [at] aol.com
http://web.mit.edu/kevles/www/nomilk.html -- a page for the milk-allergic
Disclaimer: Nothing in this message should be construed as medical
advice. Please consult with your own medical practicioner.
NOTE: No email is read at my MIT address. Use the AOL one if you would
like me to reply.
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| Re: Baking bread with a nine year old [message #61737 ] |
Fri, 08 April 2005 01:31 |
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On Thu, 07 Apr 2005 22:15:40 GMT, "Thomas H. O'Reilly"
<thorass [at] sbcglobal.net> wrote:
>My concern would be that you want her to take the loaf home with her. This
>means she doesn't get to taste it with butter and jam when it's hot. A cup
>of hot sweet tea with milk? I'd make two loaves, eat one right away, and
>take one home..
>
Howdy,
Bread is not at its best when it is still hot from the oven.
(In fact, in France, it is not legal to sell such.)
It is at its best after it has cooled (and is then re-heated
if one wants it warm.) When still hot from the oven, it has
all sorts of off tastes from by-products that will evaporate
as it cools.
All the best,
--
Kenneth
If you email... Please remove the "SPAMLESS."
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| Re: Baking bread with a nine year old [message #61738 ] |
Fri, 08 April 2005 01:35 |
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On Thu, 07 Apr 2005 19:31:44 -0400
Kenneth <usenet [at] SPAMLESSsoleassociates.com> wrote:
> On Thu, 07 Apr 2005 22:15:40 GMT, "Thomas H. O'Reilly"
> <thorass [at] sbcglobal.net> wrote:
>
> >My concern would be that you want her to take the loaf home with her.
> >This means she doesn't get to taste it with butter and jam when it's
> >hot. A cup of hot sweet tea with milk? I'd make two loaves, eat one
> >right away, and take one home..
> >
>
> Howdy,
>
> Bread is not at its best when it is still hot from the oven.
> (In fact, in France, it is not legal to sell such.)
>
> It is at its best after it has cooled (and is then re-heated
> if one wants it warm.) When still hot from the oven, it has
> all sorts of off tastes from by-products that will evaporate
> as it cools.
Whether that's good or bad is up to the person eating it.
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| Re: Baking bread with a nine year old [message #61991 ] |
Mon, 11 April 2005 20:35 |
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Thomas H. O'Reilly wrote:
> Well, I can't deny that bread is best when cooled, but I think it's
> stretching the forebearance of any child to pull something they
helped
> prepare out of the oven, and then tell them they can't eat it. Heck,
even I
> find that difficult. I'd let it cool for ten minutes, but surely
serve some
> warm. I don't think the off flavors will bother the child, or even
be
> noticed. And a little butter and jam can hide a multitude of sins.
How about saving a bit of the dough and baking it as a roll, alongside
the loaf? Then she could taste it right away and you wouldn't have to
cut into a whole loaf.
-Scott
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| Re: Baking bread with a nine year old [message #61992 ] |
Mon, 11 April 2005 21:24 |
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sfbaker [at] earthlink.net wrote:
>
> Thomas H. O'Reilly wrote:
> > Well, I can't deny that bread is best when cooled, but I think it's
> > stretching the forebearance of any child to pull something they
> helped
> > prepare out of the oven, and then tell them they can't eat it. Heck,
> even I
> > find that difficult. I'd let it cool for ten minutes, but surely
> serve some
> > warm. I don't think the off flavors will bother the child, or even
> be
> > noticed. And a little butter and jam can hide a multitude of sins.
>
> How about saving a bit of the dough and baking it as a roll, alongside
> the loaf? Then she could taste it right away and you wouldn't have to
> cut into a whole loaf.
We ended up eating a few slices off the end of one of the loaves before
I took her home. She carried "the fruits of our labor" while I carried
her duffle bag.
Priscilla
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