Thank you for spending your precious time at the Homemade Homestead! I hope you’ve found a lot of helpful tips and information here.
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Thank You once again and I truly do hope to hear from you!
~Mary
Just bought your great book, Your Daily Bread. I have a question concerning type of pan to bake loaves in. Can you use glass or should you use metal?
Thanks for your help
Jackie
Either is fine; whatever you prefer. Personally, I like metal (cast iron even sometimes – especially in my wood oven). I have, however, also used glass with fine results. For some odd reason, though, if I am going to have an issue with the loaf sticking in the pan, it is always in glass.
The only thing you might have to watch is baking time. I find that my cast iron pans take much longer to bake. Like an additional 5+ minutes.
Thank you for your purchase and your response!! Nice hearing from you!
Thank your for your quick response. Today is baking day. I will purchase metal pans for my next baking day.
Excellent recipe. On third day made bread pudding from leftover bread. Incredible texture. My husband said the blueberry bread pudding was the best I’d ever made we’ve been married 45 years. So glad I hàve your book. Can’t wait to try other recipes.
Excellent! So glad!
Thanks for reaching out!
I discovered your Daily Bread cookbook on Amazon about 2 months ago and bought 1 for a gift and 1 for myself. I have made 4 different recipes already. Each one was delicious and so easy to make. I have a question: when I made the Six Grain Bread, my bread was slightly ‘airy’ in the center of the loaf. It tasted very good, but why did this happen in the center of the loaf? Did it rise too long? Thank you again for a great book. I just bought your second bread book and can’t wait to start baking!
Oh so glad!
A long rise is the most likely culprit. Also sometimes too much yeast or rising at very warm temps. Once in a while you’ll just get that in a bread anyway, but when it happens to me it’s usually because I got distracted 😉
Thank you!
Mary you recommend against instant yeast.
Here in Tucson I have not been able to get fleishmanns active dry yeast almost 6 months. A neighbor got some rapid rise yeast, for me and it works FANTASTIC! I think i get more of the fruit flavor with instant yeast than active dry yeast. I also use a lot less yeast too.
I used to use 1/2 tsp for 1/2 gallon must. With rapid rise I made 1/2 gallon mead and used 1/4 tsp rapid rise and fermentation started in 2-3 hours.
Would recommend you try it.
Hi Two Bears!
I actually have tried it, and I find it to be more tricky and less reliable than ADY. But I hear you on the yeast shortage and would definitely not be opposed to using it if it were my only option. Certainly some people do use it with success, and as I am a self-proclaimed anti yeast snob, I wouldn’t say don’t do it if you want to. Glad it has worked out for you and thanks for the feedback!
Hi Mary,
I just purchased your book on Your Daily Homemade Bread. I tried the Everyday stand by white bread. It turned out awesome, thank you. the texture was really nice and the flavor also. Everyone really liked it. Today however I tried the 100% Whole Wheat, on page 40 you list the engredents, and then the how to but you did not add the information for the brown sugar. So I figured I would just add it to the flour salt and yeast. It did not rise very well at all it is in the oven now can’t wait to see and try the results. I also have a question when you say 1 1/2 TBS of yeast does that mean just 1 packet. I measured the packet today and it is not 1 1/2 TBS.
I only used 1 packet to the white bread the other day. It did rise very nicely. but I figured I better measure to make sure so I used 2 packets today. Please help.
Thank you Stella Pleasant.
Hello Stella,
Thanks for contacting me, and sorry it took so long for me to find this message!
100% wheat breads can be tricky things. That is why you find so few that don’t actually include white flour along with it. You are right to add the sugar in with the dry ingredients. (I will check those instructions over.) It sounds like your trouble might have been with the yeast measurement, though. One packet is only 2 1/4 teaspoons. There are 3 teaspoons to a tablespoon, so you do need more than one packet. It’s cheapest and easiest to buy your instant yeast by the jar or the vacuum-packed brick (bricks are by far the cheapest and you can freeze the excess until you’re ready for it). Look for “Bread Machine Yeast” in the jar at your grocery store (it’s the same thing as instant yeast). I get Instant from Amazon; this is what I usually order and it works well: http://amzn.to/1U4mkqm
So I would start by using the full measure of yeast, and then take care with where you rise that bread – warm, no drafts, a bit of patience, and just realize it will never really rise as high as a white bread.
Good luck and please let me know how it goes!
Hi Mary,
I just got both of your stand mixer bread rescipe books via Amazon. Just read through the first one and love how you explain things so well for a beginner in bread making. And I love how it will save time!
I was wondering if you had a recipe to make soft pretzels. I glanced though the second book and did not see one unless I missed it.
I got the Hamilton Beach stand mixer that has the orbital spin pattern like the Kitchen Aid. It fit my budget better for right now and it works great. ( just baking for two )
Before I found your book, I ordered the SAF instant yeast and it’s on the way in the one pound box. Do you have an opinion on that brand vs. the Fleischmans or are they pretty much the same?
Warmest regards!
Sherri
Hi Sherri,
I like the results best from Fleischmann’s, but I also have used SAF with good results (I find Fleischmann’s just a little more reliable). At any rate, plenty of people love SAF and I wouldn’t throw it away! Often it depends on where I am and what is available. It should work just fine for you.
As for pretzels, I have been playing with a recipe. I’ll see what I can come up with for you.
Congrats on the Hamilton Beach (so much more affordable!). I’d be interested to hear how you like it going forward. Feel free to pop back and let us know!
Thanks for reaching out!
~Mary
I purchased the Volume I Book, Daily Homemade Bread. I never baked bread before, and, as you even stated in the book, I had to experiment a bit to have a good finished product. I tried various tips and tricks that were noted in the book and I now make all the bread that our family consumes. It is easy, delicious, no preservatives and I found the recipes, tips and recommendations in the book to be very easy to understand and follow. I love baking bread for my family.
I attempted to purchase your Volume II, but found that it only is available in a kindle version. I like being able to have the book and use the recipes right out of the book. I have actually never used a kindle. Is your volume II available anywhere in a printed edition?
Hello Cindy,
That’s wonderful! I’m so glad you were able to teach yourself with the book! How exciting!
The second volume is in the process of being formatted for print. I agree, I still like my recipe books on-hand in paper. I’ll announce it here on the site when it is available.
Thanks a lot!
Mary
In your Daily Homemade Bread book, you use the term “loaf pan,” without specifying whether the pan is 8 1/2″ x 4 1/2″ or 9″ x 5.” My loaf pans are 9″ x 5.” Please tell me which size pan is used in your recipes. If the smaller pan, can you tell me how to scale up your recipes? I am a senior living in a retirement community and baking low-sodium bread for my wife and myself. I purchased your book and am anxious to try your recipes. Many thanks for your fine book. Best regards, Joe
I just bought both the Make ahead mixes book and the pdf for the labels. Only I never received the link for the labels. Could you help?
What size loaf pans do I want to get? My local source has three sizes! Who would guess that? The one I have is smaller compared to the daily loaves I buy at the store which are 1.5lb loaves measuring 5″wide by 8-8.5″ long. The recipes in the book are for two loaves. Are these “1 lb.” or “1.5 lb” loaves dimensionally?
Thanks!
Nancy D.
PS. I do not have a website- just an almost retired mother revisiting her former love of baking.
Your typical 9×5 pan is what the recipes are based on, but you can use anything that’s close…they just may not rise quite as high in a larger pan, but I’m sure it will all work out!
Good luck and thanks for reading!
I just received the Easy Stand Mixer Bread Recipes book. I’m not sure how to to shape the dough for the loaf pan. Do I pat it into a rectangle and fold it to fit as in traditional recipes or just do a rough shaping and plop it into the loaf pan?
I usually measure flour by weight, either grams or ounces. Any guidance on the correct weight of a cup of the various flour for your recipes?
The doughs are very forgiving. I like them best when I pat out the dough and roll it up, but I’ve done it with just a quick form by hand, too, depending on my time and mood!
The general measure is 4.25 ounces or 120 grams for each cup of flour used.
Thanks for reading! Enjoy!
Hello, I to bought the book on kindle Make Ahead Mixes, and I just love it ! I would also like to get the pdf files how do I do that ? Thank you so much.
Hello! If you haven’t yet, please email [email protected] and put Companion PDF in the subject line. Thanks for reading!
I purchased the Easy Stand Mixer Bread Recipes and it is great. (Bread is rising as I type) I have a question regarding dutch oven baking. I have made crusty bread in a dutch oven before and it is wonderful. Can your recipes (for instance, the french bread recipe) be made in the dutch oven? If so, what temps and how long? Thanks for such a wonderful, time saving homemade bread book!
Hi Michele,
I, too, love dutch-oven bread and I would say off the top of my head, yes, but it is not something I really have done much of with these recipes. What I usually do with the dutch oven is let the bread rise on a floured surface, lightly covered, and when it nears completion for rising, preheat the dutch oven in the oven for half and hour, then dump in the loaf, bake for 30 minutes at 435 (450 if you like darker crusts) with the cover on, then remove the cover and bake for 15 minutes more. For the recipes in the book, if you shape your loaf into one large, round loaf, I’d give this method a try. If you’re splitting the dough into two small loaves, you’ll probably need to reduce the baking time (maybe something more like 20 minutes covered, 10 uncovered?).
As I said this is not the recipe I typically bake this way so I cannot guarantee these results but if you’re up for experimenting that’s where I’d start–and do please let me know how it goes!
Just bought your two bread books and will be buying the yeast tomorrow. My first attempt at making bread and I’m 60! Will be using my seldom used KitchenAid mixer which is cheaper than buying a bread machine.
My question is can I safely divide ingredient amounts by half to make just one loaf? Would the mixing times be the same? If not, I’ll try to freeze the dough for the second like you recommend.
Thanks!
That’s great! So glad to hear it! I made a bread-maker of my 60+ year old neighbor, and she’s never looked back!
Yes, you can definitely divide the measurements and recipes. Just keep the proportions and the mixing and kneading times should stay the same. Mixing and kneading is about dough development, so that time is a part of the process.
Good luck, and please let me know how things go!
Please add me to your email list. I have your book and I want to try out your recipes with my new mixer. I am assuming I can add herbs to the recipes too. I grow them in my kitchen and enjoy using them all year…and not having to wait for good Chicago weather!
Will do!
A definite YES on the herbs! YUM!! And cheese…all sorts of things. I make a Cranberry-Apple loaf by adding one chopped green apple (skin-on even) and 1/2 cup dried cranberries to the batch.
Would love to hear about any combinations you try and love!
Thanks for reading!
I have a copy of “Your Daily Homemade Bread” and in the recipe for Golden Egg Bread, it calls for 2 eggs, but you don’t say when to add them into the mixing bowl.
I will definitely double check that. Thanks for the inform. Now, here’s what to do:
Add the eggs to the liquid measuring cup BEFORE measuring the water. Then add enough water to make up the rest of the measurement. By doing it this way, you don’t end up adding too much liquid so your dough doesn’t get too moist and sticky.
Thanks for stopping in!
Why didn’t your editor catch the 2 egg omission in the egg bread recipe? I love your recipes but this omission ruined 6 1/2 cups of my flour which hard to find on store shelves these days because of Coronavirus and a run on flour here in north Texas. I’ll try again. Thanks for the correction.
Hello Terry,
My apologies. I understand your frustration, especially at a time like this when we are all having difficulties obtaining supplies (hopefully this is easing for you!! It’s getting a little better up here in the Northeast, at least for baking supplies). As they say, to err is human and I do sincerely apologize, and will start the process to have that correction made.
Even without the eggs, I would expect that the bread would turn out as a usable bread and thereby prevent losing the flour. It might have needed a bit more water or kneading if you mixed the eggs right into the dough. Even without the eggs a little water would have made a white bread loaf.
Again, my apologies, truly. I have had similar things happen over the years with cookbooks from all sorts of resources, including Betty Crocker, and it is frustrating.
Thank you for your feedback and for using and my books!
~Mary
In the Six Grain Multigrain Bread should the water be warm? The recipe just says add water but does not specify temperature? I have eaten mailed you directly with this question but thought this may be quicker!
Many thanks
Liz
Yes. (I know we chatted via email, but for those watching, I’ll respond here, too 🙂 ). Very warm water, as with the other recipes. Thanks for bringing the blip to my attention–color us human!!
I have your great books!! But,there are no recipes for biscuits etc..would like your input on this..daughter bought a nutrimille for my birthday so I’m wanting to get started..plus I am an old school bread baker, I am very familiar with outcomes of bread but we like biscuits too.
Hello Ruth (my grandmother’s name 🙂 )
For biscuits I recommend the All-Purpose Baking Mix recipe in my Make-Ahead Mix Day Book. Here is a link I to the book: https://amzn.to/3KAnhUS
Then you can use this biscuit recipe to go with it—they’re great! Classic Biscuit Recipe: https://thehomemadehomestead.com/?p=141
I just purchased your book Your Daily Homemade Bread. I made my first loaf right away. I went by the recipe and my loaf turned out dense. Help! What could I have done wrong?
Thank you
Hi Karen. It’s a little hard to know without knowing which recipe you were making. Some things you could try are sifting the flour before measuring, adding a small amount of water (1/8 to 1/4 cup), and most importantly, making sure that you give it the full 10 minutes to rest, knead it for at least 6 minutes, and be sure to let it rise long enough.
If weather was cool, it might need a little more rising time, or a warmer place to proof (rise).
Good luck!
I have volume 1 easy stand mixer bread, I want to try dried cranberry bread. Can I use everyday stand-by white bread recipe or something else. I am 76 year old retired and learning to cook
Yes! In fact, in one of my new books (Quick-Time Homemade Bread) there is a recipe for a cran-apple bread, similar to what you are thinking. It’s a real fan-favorite. So good at holiday time, too! There are other breads that are flavored and with add-ins in that book as well.
To make it with the stand mixer Stand-By White Bread, I would add 1 cup dried cranberries to the bread. Add it to the dry ingredients after you stir them, before you add the liquid.
Enjoy, and thanks for reading!
Question:
When I make everyday standby white bread it seems to stress the engine on my kitchen aid. I’ve already ruined one motor. It calls for six and a half cups flour.
Is there a certain ‘lighter’ flour I should be using or ‘sifting’ it first?
I believe this is an issue with newer KitchenAids. I’ve received other emails about this. The interesting thing is, back when the book was written, KitchenAid recommended the 6 minute kneading time but some people have said customer service tells them not to knead for more than four minutes. I personally think they’re producing a lower quality product with plastic gears in some and the machines aren’t what they used to be. Rather disappointing. The fix is to reduce kneading time to four minutes. It still should be fine. I’ve tried it out and it seems to work. You might find a presifted bread flour would do better, but I really think it’s the machines.