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Hi, there > it's April First and still my computer's working. I noticed how I did not have as many junk mails > maybe the Conficker thing has attacked the computers of those guys who have been sending me trash ?

Anyway > I make bread (o: While I was staying with my mother, I would just boil veggies and meats and eat fruit and drink milk and buy bread. I assumed bread was something only very highly expert cooks could make; so I didn't even think about it. But one day in the store I saw three-packs of dried yeast for sale and out of curiosity I looked to see if there would be a recipe for bread on a pack > yes, and it basically involved mixing stuff, letting it stand, then kneading in more flour, letting it stand, and baking it. It looked like it actually did not take much ability, but just took time and work.

So, I got some yeasties to take home for pets (o:

Now, this means I could post this in the *pets* section ? ? ?

A guy showed me how he does not just mix the yeasties in to the whole mix, but first starts them in water with sugar, or something like that . . . to make sure they are working, first. Look for bubbles popping up, he said.

Since then, I have brought this art to first putting in milk, and honey or molasses, and salt, and maybe warm this up BEFORE the yeasties go in for the swim . . . do any stove warming BEFORE they do in and test the heat, first, so I don't overheat them and kill them. And put in some flour so my reproducing yeasties will fluff up the flour so it is obvious they really are growing. And I suppose the flour gives them more protein to make sure they do grow. And I might boost them by putting them on my not-too-hot radiator or in the toaster oven warmed for thirty seconds.

Then check them next morning or hours later. If they are floofy . . . add more flour so it's thick but wet, then leave for more hours > it it rises good, go for it > mix in flour til I can handle it without it sticking all over me (o: And make and bake the loaves. I make small ones, done at about 350Fº for about half an hour . . . each alone in the toaster oven so I'm not using up electricity to heat a whole oven space. But I shield the top and bottom . . . to foil the heating bars from scorching the bread.

I use only *whole wheat flour*. But, of course, in the earlier liquid stages, I might add some things like tropical trail mix, or sunflower kernels. And I have used chopped broccoli with ranch dressing and cheese, I think. Oil and salad dressing and mayo-like whip can soften how the bread comes out.

And I have bought plantain bananas and left them to go black so they'd be sweet with flavor. Then I mashed a lot of ripe plantain in, instead of liquid, so the flavor would be in the dough, next mixing in chopped plantain and cashews. If you make the "liquid" mainly plantain, the gentle flavor can be made to come out. But gentle flavor things like plantain and tomato can be easily diluted by liquid and flour so you don't taste these easy flavor items.

And once I got mali, which I recall is the "dolphin fish" which is "sweet". I included corn meal so it could be like crunchy batter in fried southern catfish, made the dough, had some cashews and raisins but not too much raisins to oversweeten against and dominate out the fish flavor, then rolled slithers of fish up in the dough. It came out crunchy corn on the outside and juicy-gooey with fish flavor on the inside. I enjoyed it so much, I don't have to make it again because I can still remember it (o:

whew... sounds good...

especially right out of the toaster oven . . .

I have some yeastie and flour mix setting, right now, to make sure there are plenty of yeasties to make it rise . . .

thanks for reminding me to check it (o:

it's fluffing; so I put in some soybean oil so the bread is softer, and the last of my sunflower seeds > to make a more basic recipe; and make the dough loaves, a little later, for rising while I sleep

humm im still at I make bread LOL

no really, broccoli ranch dressing??? and cheese breadddddd??? ... adding plaintains to bread??? I love it especially plaintains, I let them get real soft and cook some ground beef and wrap the plaintains around it like a ball and deep fry that makes a relleno de platanoe

like a potatoe kanish only sweet platanoe ...

Soooo good but dont know how healthy since it is fried but could maybe be baked ... well the bread sounded really good but not sure I could ever make it myself ...

I have to have a pic drawn out but you sure experiment and that makes it fun I bet ...

and jummy too ... twinnyyyyy u know how to bake breadddddd toooo???

thanks for sharing Iam just learning to bake from scratch soooomaking bread is like what ya said ... only very highly expert cooks LOL that not be me ...
one day ...

JCsmediator wrote:I love it especially plaintains, I let them get real soft and cook some ground beef and wrap the plaintains around it like a ball and deep fry that makes a relleno de platanoe

like a potatoe kanish only sweet platanoe ...

Soooo good but dont know how healthy since it is fried but could maybe be baked ...

Well, fried in oil might not be so unhealthy. Just let it drain.

And now . . . just about before midnight . . . out of the toaster oven . . .

whole wheat with mash from dogwood fruit, with honey and raisins and crunchy peanut butter and chocolate cocoa powder

I gave it more than usual time to bake, and it came out Ok, I'd say, with a very gentle flavor and delicate feel. Nothing came on really strong. Dogwood is a gentle sweet fruit. And the peanut butter and cocoa powder were not much; however, the softness can be because of the oil in the peanut butter.

Now, JCsmediator > for my basic way of making bread, all I do is set up a cup of milk, add about half a teaspoon of salt, add in about a couple tablespoons of honey or molasses, and mix in a generous sprinkling of yeast powder, and put in a couple tablespoons of flour, and let it sit warm until the yeasties are bubbling it > takes over two hours > bubbling means they are enough to fluff up a loaf.

And, any time, if you wish, you can put in raisins and nuts and seeds and cut up bits of fruit or dried trail mix fruits > usually, I put in enough add-ins to come to the surface of the milk.

And add some more flour to thicken it. Maybe let it set more to make sure it will fluff. And then mix in flour until it gets pretty hard to mix it in, then dump it on a bed of flour and roll and mush it with the flour on the bed just about until it has enough more flour so the loaf doesn't stick to your hands. And then . . . you can knead in more flour, if you wish, or make a loaf and put it in a buttered pan and let it warm to rise for at least two hours.

And I use 375º for thirty-three minutes if the risen loaf is about two inches deep, and over 35 minutes if it is over two and a half inches thick . . . in a loaf pan, at the base about eight inches by four or so.