Other Visitor Questions
Danny Lee asked:Hello, so for one item on our menu we want to stuff a bread with variety of ingredients, such as a chicken pesto, korean bbq, eggs and sausages, and etc. we will hollow a bread out probably like a (5in). some what like a hot pocket... first question is what is the best type of bread to you that will last in a warming drawer because it will be pre made and sitting for a few hours. Second question is would it get soggy?
The filled bread that I make most often are bierrocks, a Russian/German meat-filled bread dough. I prepare a basic yeast dough recipe made with yeast, water, sugar, salt, all-purpose flour (may be part whole wheat) and shortening. White or whole wheat frozen dough is an option too. I find the most important step is to thoroughly drain the cooked vegetables (cabbage, onions) so the bread does not become soggy. Also, bake within 30 minutes after adding the filling to prevent a doughy layer. Bierrocks can be made ahead of time, cooled, packaged and frozen then re-warmed. Or, cool the bierrocks and placed them in the refrigerator until serving time. Warm in oven or microwave and they never seem to be soggy if you drain the filling thoroughly.
Hope this helps you with your stuffed bread item on your menu.
Cindy Falk, Home Economist
Nel Fraker asked:When it calls for you to shape the bread into a round can you instead put it in a bread pan to bake?
That is correct. You don't have to shape and bake the dough in a vegetable or coffee can. However, I do have some favorite yeast and quick bread recipes that I prefer baking in a vegetable or coffee can. For example, I bake Italian Panettone in a well-greased 3-pound coffee can for its typical round shape. Depending on how much dough your recipe makes will depend on the size of loaf pan you will need. 8 ½ x 4 ½ x 2 ½ -inch or 9 x 5 x 3-inch are the standard sizes most home bakers have in their cupboards. Just remember pan size can affect baking times. Your homemade bread will taste wonderful at any rate.
Brian Thair asked:Two loaves with bread formula using all-purpose flour. Proof, makeup, second rise then 375F with no steam x 42 minutes. Excellent result. BUT, about half the time, the loaves rip apart on one long side as they rise in baking. Completely unpredictable. One, none or both. Fleischmann make-up = slap out a flat, elongate pad and roll up to bake in standard pans. Thank you. I cannot imagine why this happens.
Baked breads crack and tear resulting in an uneven break and shred. In pan breads the break and shred refers to the crust separation between the sides of the loaf and the top crust of the bread. Quality bread has an even break and shred. Uneven break and shred may be due to such factors as:
1. Lack of steam in the oven before loading the bread
2. Extremely hot oven temperature
3. Uneven molding which leaves open dough seams
4. Lack of proof, dough that is too young or old
5. Pans that are not greased or properly prepared causing the dough to stick to the sides
In the case of hearth-type breads, the most common causes of uneven shred are lack of proof, improper or uneven cuts made on the surface of the dough, and insufficient steam in the oven at the time of loading the dough units into the oven.
Sandi Schneider asked:I've been told that the wheat is altered and processed so different and that's why we're having so much wheat allergies. Is there any old fashion wheat being produced for baking bread????
Today’s wheat has the same genetic components as its ancient ancestors that were consumed by humans more than 8,000 years ago. While some modern wheat plants are shorter than their ancestors, wheat’s genetic makeup remains the same. Shorter plants are generally preferred because they utilize nutrients and water more efficiently to produce grain.
People don’t get celiac disease simply because they eat wheat. There are a number of theories to explain the increased rates of celiac disease and gluten sensitivity. Researchers are learning more each day but the fact remains that you must have a specific gene to develop celiac disease.
Merritta Combs asked:Have a Culinary Arts Program and would like some breakfast bar recipes that meet the new federal Smart Snack guidelines that our program could make and sell. Do you have some to share? THANKS.
I am sharing with you a recipe from Wheat Foods Council, of which Kansas Wheat is a member. We hope you will enjoy baking the recipe. Wheat flour is an excellent source of complex carbohydrates, the body’s best source of energy. Raisins are a powerhouse of antioxidants.
Prep Time: 20 minutes
Bake Time: 30 minutes
Cool Time: 20 minutes
Honey Raisin Bars
½ cup butter, softened
½ cup sugar
½ cup honey
1 ½ teaspoons vanilla extract
1 ½ cups whole wheat flour
2 ½ cups ground flax seed
1 teaspoon baking soda
¾ teaspoon salt
2 cups raisins
1 tablespoon sugar
1. Preheat oven to 375°F. Spray a 15 x 10 x 1-inch baking pan (jelly roll pan) with nonstick cooking spray. In large bowl, beat butter and sugar together with wooden spoon or electric mixer until light and fluffy. Bet in honey, eggs and vanilla until smooth.
2. In medium bowl, combine flour, ground flax seed, baking soda and salt. Add to butter mixture; mix until well blended. Stir in raisins; mix well. Press dough into bottom of prepared pan. Sprinkle sugar over top of dough.
3. Bake for 30 minutes or until bars are caramel brown on top and wooden pick inserted into center come out clean. Cool; cut into bars. Store tightly covered.
Yields: 4 dozen bars
Serving size: 1 bar
Nutrition analysis: One serving provides approximately: 102 calories, 2 g protein, 15 g carbohydrates, 2 g fiber, 5 g fat (2 g saturated fat), 14 mg cholesterol, 1 mg iron, 82 mg sodium
Jan asked:When using flour that I've ground myself, using it in recipes not using whole wheat flour, do you need do make adjustments in the amount of flour, rising time, or oven temp? I also use stoneware bread pans, does the baking time need to be adjusted. The loaves seem done when they come out of the oven, but seem heavy and fall a bit after they come out of the oven.
You may need to make some adjustments with your home ground flour. I prefer whole wheat dough to be on the sticky side because the bran will absorb some of the moisture as it rises. The best way to tell if the loaf is fully baked is to insert a thermometer in the center of the loaf; the internal temperature should reach 200°F - 210°F.
If the loaves seem heavy, you may have added too much flour in the mixing or kneading process. I always like to add about a tablespoon of vital wheat gluten per loaf when using 100% whole wheat flour in a yeast bread recipe.
Abhay Nag asked:What are the recent challenges in baking industry??
I feel the main challenge in the baking industry is the gluten-free trend and elimination of wheat foods from daily intake. Science doesn't support going gluten-free just for weight loss. Health experts agree that the best way to lose weight, and keep it off, is to limit calories, while eating a diet that includes all food groups, and increasing exercise. Cutting out bread, commercial or homemade, is not sustainable long-term. A successful diet must be a sustainable diet — something you can follow for the long-term.
It is a big stretch to blame wheat and bread for the obesity epidemic in this country. Wheat has been a staple of the human diet for thousands of years. Wheat grain is an important source of starch and protein, both of which provide energy for the human body. Wheat also provides dietary fiber, resistant starch and antioxidants and other phytochemicals.
The human diet is complex and varied. Blaming one food for an epidemic is a gross oversimplification. Unless you have celiac disease, why would you want to swear off bread, pasta and other wheat-based foods?
Joshua Rubin asked:Hello, I am writing a comprehensive work on the peanut butter and jelly sandwich. I was wondering if you would be so kind as to tell me what type of bread is most optimal for a durable, stable, and delicious pb&j? Please explain why.
Everyone has their favorite bread now days with such a huge variety in the supermarket and retail bake shops. However, if you have the time any homemade yeast bread would be great for a durable, stable, and delicious PB&J.
My favorite PB&J sandwich would be made with a hearty, homemade bread. The recipe for the bread could be made with all-purpose or bread flour, whole wheat flour, white whole wheat flour, cracked wheat or a combination of whole grains.. The bread could be made using a bowl and spoon, KitchenAid Mixer, food processor, or bread machine. Homemade bread would add special satisfaction and variety to a PB&J sandwich!
Linda Croat asked:Do you still host the National Festival of Breads? If so when will it be and where? Also I see something about a Bake and Take event. Could you explain this. Thanks for you help.
We do still host the National Festival of Breads. It is held every other year and the next one will be held in 2019 so keep checking back for more information!
Bake and Take month is celebrated in March where people have the opportunity to share home-baked goods with friends and family and then can enter to win our contest! We just finished up Bake and Take Month and will be posting our winner as soon as we finish collecting entries. I'm sorry that you missed it this year but we hope you will still bake things for friends and family and share the goodness of home baking and we would love to have you participate next year.
Patrick Coyne asked:I really enjoy the flatbread served by both Subway & Quiznos. I cannot find anything close to this product in grocery stores. Quiznos and Subway will not sell just the flatbread in bulk nor disclose their source. Question: Do you know of a retail outlet--on-line or otherwise--that sells a flatbread product that would compare in quality to what Quiznos & Subway use for their sandwiches?
Hi, Many of the restaurants and sandwich shops are serving Focaccia—a savory Italian flat bread. I'm sorry, I don't know where you could purchase it but I suggest you make your own!
This is a favorite recipe that we first printed in our 1993 Kansas Wheat Commission Recipe Booklet.
½ cup warm water (90⁰F)
1 tablespoon active dry or quick rise yeast
1 teaspoon sugar
4-4 ½ cups all-purpose or bread flour
2 teaspoons salt
1 cup warm water (90⁰F)
¼ cup olive oil
Dough seasonings or toppings as desired
1. Combine ½ cup water, yeast and sugar in a small bowl. Let stand 10 minutes.
2. In large bowl, combine yeast mixture, 3 cups flour, salt, 1 cup water and olive oil. Mix by hand or with a dough hook until the dough forms into a rough ball.
3. Turn dough onto a lightly floured surface, using additional flour to knead. If using the mixer with a dough hook, add all but the last half cup flour and add only if needed. Knead until smooth and elastic, about 5 minutes.
4. Place the dough in a lightly oiled bowl, turning once to coat. Cover and let rise 1 to 1 ½ hours. Punch down and divide into two or three portions. Cover and let rest 5 to 15 minutes.
5. To shape, flatten to desired thickness in rectangles (9” x 13”) or rounds (8” or 9” pie plates are ideal). Place on oiled baking pans; cover and let rise 30 minutes.
6. Dimple the dough vigorously with the finger tips. Cover again and let double in size (30 minutes to 1 hour).
7. Brush surface with olive oil and sprinkle with selected toppings: fresh or dried herbs, such as sage, oregano, rosemary and green onions. Bake on the lowest rack of a preheated 450⁰F oven for about 15 minutes, or until bottom is well browned.
Makes 24 servings.
Nutrient analysis. One serving provides: 107 calories, 3 g protein, 18 g carbohydrates, 1 g dietary fiber, 2 g fat, 0 cholesterol, 4 mg calcium, 31 mg potassium and 179 mg sodium.
Andrea Hilyard asked:Regarding Bake and Take month: in the past, there has been a contest in which participants share their Bake and Take experience and are entered into a drawing for a gift basket and/or a cookbook. Will that be happening in 2014? (A 4-H member would like to know) Thanks!
Thank you so much for your question about Bake and Take Month! Yes, there will be a prize handed out this year. When participants share their story of Bake and Take Month they will be entered to win a "book bundle" including the Home Baking Association's popular "Baking with Friends," the Kansas Wheat Commission's "Kansas Gold," and a $100 King Arthur Flour gift card.
We will be sending a press release out tomorrow with more details about Bake and Take Month. I will make sure that when we send it out tomorrow morning it goes to the email you included for this question.
Thank you so much for your interest in Bake and Take Month and we hope to see your 4Her's entry!
Dr. Steve Johnston asked:I want to increase the gluten in my homemade bread as much as possible to increase the protein levels in the bread. I am doing this in an attempt to get as much protein as possible out of the bread for a vegan diet. I have no problem with a firmer chewier bread or digesting gluten. I have some 80% gluten flour that I want to mix with whole wheat flour. I was thinking of using a "No Knead Bread Recipe" and using cold water to keep the level of long strings of gluten down but still keep the protein. How much is the maximum I can probably add of the high gluten flour with the whole wheat flour and still get a decently edible result? Any other things I can alter in the recipe to help or other suggestions you can make??
Vital wheat gluten is the dried insoluble gluten protein of wheat flour from which the starch and soluble components have been removed by a washing process and which, upon drying, has been reduced to a free-flowing, cream-colored powder. Vital wheat gluten normally contains 70 to 80% active gluten. General use levels of vital wheat gluten: Hard rolls, French and Italian-type breads 2-3% (% Flour basis); dark breads, including rye 1 – 3%; Raisin and related heavy breads 2-3%. The dry vital wheat gluten is usually added with other dry ingredients, prior to water addition.
You will need to experiment starting with around 6% addition of vital wheat gluten to increase the protein content of the flour and get your desired results.
Another suggestion is to experiment with 100 percent gluten flour. (Gluten flour is made from white flour that has had the starch removed in order to concentrate the gluten from fifty to seventy-five percent, depending on the brand of gluten flour.) The flour is more expensive than regular flour and absorbs and holds more water or other liquid than does regular flour. A high-gluten white flour will require more mix time than a white flour with a lower gluten content, because it takes longer to develop the gluten in high-gluten flour. Also, the dough will stiffen even after it is mixed and as it rises.
I will be interested in hearing back from you about your successful trials to increase the protein levels in your homemade bread.
Joe Randazzo asked:Please explain what 3/4 proof means in yeast dough. Is it time of fermentation or size of product?
Proof in bread baking indicates the period of time a product is allowed to rise after it is shaped and placed on or in pans and set out at room temperature.
Products are usually proofed until doubled in size, so 3/4 proof means that it has not quite reached the doubled in size status.
Products are "proofed" in a humid, draft-free, 95 to 100 degree F. place.
Some ovens, like my new home oven, have a proofing feature that is very helpful with this bread making step.
Robin Haas asked:I am in the process of entering my recipes for America's Bread Basket Contest and have a question. Should I use at least 75% King Arthur White Whole Wheat in my recipe, will that qualify as the use of at least 75% whole grain flour and therefore qualify in the "Whole Grain Category"? I suspect it would, but wanted to get an answer before I entered it. Thank you, Robin
You are correct. The 75% usage of KAF Whole Wheat Flour suffices. Thanks for the question, and best of luck.
Caren Walker asked:I would like to have my students make a healthy pizza using the whole wheat pizza crust however we will have to do this over 2 days, using 2 45 minute class periods. Can I use the the recipe on this website for making the whole wheat crust and refrigerate it overnight to add the sauce and the toppings to bake it the following day? I plan to have the students use toppings so the pizza represents the all the food groups.
Yes, make the dough using cooler water (80 degrees.) After kneading the dough place it in a lightly greased sealable bowl or food-grade plastic bag and refrigerate. The next day, remove dough from refrigerator and allow it to come to room temperature; roll dough out into pizza crusts. Top pizza with favorite ingredients, bake and enjoy!
Deb Ryan asked:My question regards the Festival of Breads contest. In the cranberry completion: can dried cranberries be used in the recipe? Or are fresh cranberries preferred?
Dried cranberries work great, Deb! Good luck with your recipe!
Susan Kempley asked:I see in the rules that you can enter more than one recipe in a single category...but, are we allowed to enter one recipe in two different categories? For example, a whole grain roll recipe that could be entered in the "whole grain" and "rolls" categories. THANK YOU for your time, and for this wonderfully fun contest!!
Yes, you may enter the same whole grain dough recipe. Rolls can be shaped and entered in the roll category. The whole grain dough recipe can also be entered in the whole grain category made in a different shape, such as a braid, traditional loaf or creative shape.
Tina Verrelli asked:Hello! Have 2 questions related to the Festival of Breads contest. In the rolls category, it says you may submit a recipe for sweet dough or yeast-raised lean. Not sure what specifically yeast-raised lean would be. Sorry, I'm a bread newbie! Could it be a savory roll? Also - Will the judging be done when the bread/rolls are relatively fresh from the oven?? Thanks so much!!! Tina
Thanks for your question.
Lean is a french bread, or low- to no-fat recipe, like a French Roll. Sweet would be a higher sugar, higher fat recipe, such as a cinnamon roll.
Also, judging will be done shortly after removal from the oven.
Best of luck!
Kristen asked:In the rules it says breads that need overnight refrigeration may be made the night before. Does making a poolish the night before still fall within the rules??
Thanks for the question! Yes, a pre-ferment or starter could be made the night before and is allowable in the recipe and falls within the rules!
I have not experimented with freezing this yeast dough recipe. You may want to experiment freezing the unbaked yeast rolls. After removing the roll dough from the freezer, allow sufficient time for the rolls to double in size. This was my grandma's recipe and she never froze the dough but we can always update recipes for convenience. Good luck with your experiment!
- 1 of 2
- next ›