Bread (Anna)

Sis · **Joined:** Sat Jun 30, 2012 5:22 pm **Posts:** 8837

I guess my bread container lid is a little TOO loosely fit as I found my bread with a thick hard crust on it today.

I dug out from under it and got enuf remaining dough to make the Naan (which I keep calling Injera).

Anna, what kind of container is yours in?

Anna1111 · **Joined:** Sat Jun 30, 2012 7:14 pm **Posts:** 8115

I use a (new! ; )plastic shoebox from the dollar store, and snap it down as tightly as it will - it still "breathes" quite well because the lid doesn't seal tightly. Sometimes I get a dry top corner, but not a thick, hard crust all across the top.

Anna1111 · **Joined:** Sat Jun 30, 2012 7:14 pm **Posts:** 8115

(IN addition to a lid being too loose, it is also possible for a container that is significantly too large to cause this problem)

Sis · **Joined:** Sat Jun 30, 2012 5:22 pm **Posts:** 8837

Ok. So, I was going to ask you if you did the 6 1/2 cups of flour in that shoe box!? Maybe my container IS too big. It doesn't have a size or amount on it. It's about 14"x5"wide and 4" high.

Anna1111 · **Joined:** Sat Jun 30, 2012 7:14 pm **Posts:** 8115

Yup, I do : ) And, there's still usually room at the top - tho sometimes the dough touches the lid when it rises, it doesn't go over.

I think a 6qt container is what you need (If I remember correctly). Measure water into yours, and see if it's a lot more than 6 qt.

If you really need to improvise till you get to the $store, you can probably just lay a layer of plastic wrap on top of the dough then put the lid on when you put it in the fridge.

Anna1111 · **Joined:** Sat Jun 30, 2012 7:14 pm **Posts:** 8115

http://mouseshouses.blogspot.com/2016/0 ... bread.html

Hope yours looks like this : )

Sis · **Joined:** Sat Jun 30, 2012 5:22 pm **Posts:** 8837

Anna1111 wrote:

http://mouseshouses.blogspot.com/2016/01/fresh-bread.html

Hope yours looks like this : )

Not quite but almost. ;-)

Sis · **Joined:** Sat Jun 30, 2012 5:22 pm **Posts:** 8837

Anna1111 wrote:

Yup, I do : ) And, there's still usually room at the top - tho sometimes the dough touches the lid when it rises, it doesn't go over.

I think a 6qt container is what you need (If I remember correctly). Measure water into yours, and see if it's a lot more than 6 qt.

If you really need to improvise till you get to the $store, you can probably just lay a layer of plastic wrap on top of the dough then put the lid on when you put it in the fridge.

Good idea. I was kind of thinking along those lines. Wondered if it would work. I'm having fun finding out the different kinds of ways to use the dough! I'm sure there's many more ways than I will think of.

Dh liked the "fried bread" we had today.

It was blackened and he really LIKES burnt bread. At the coffee shop he always has the ladies put the bagels thru twice to burn them. (That was pre-vegan; I think they have dairy in them?)

Anna1111 · **Joined:** Sat Jun 30, 2012 7:14 pm **Posts:** 8115

Glad he liked it! : )

Many Bagels ARE vegan (obviously not the egg ones and not the ones with cream chs on top ; ) Ask at the shop - they can often tell you.

I love their book - I originally got mine from the library, then bought more than one copy (they're great gifts : ) They have LOTS of ideas for using the dough - of course, their website does too.

If you ever need a dough for their "brioche" sort of recipes, check out my vegan Challah dough : )

LisaTX · **Posted:** Thu Jan 14, 2016 10:06 am

Jealous. I've been meaning to make this bread forever, but have to order the vital wheat gluten online, so I always forget. This is the bread that calls for that, right? If not, then nevermind me.

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