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3:42 pm
November 9, 2009
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TXLady
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| Mighty Chicken | posts 111 | |
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OK I just took Grandmother bread out of the oven. My husband said slice it now, I don't want to wait so I did…It's delish. I didn't get that huge rise that Suzanne seems to get but it was plenty nice. I always get nervous about over proofing it and having it fall. So I am curious…let's have a roll call on how many have made Grandmother bread.
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4:26 pm
November 9, 2009
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Pete
| | WV | |
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Done it. Several different ways. My fav is the raisin pumpernickel.
Never had a loaf of any bread over rise and then fall. Have had many over rise and then bake with big holes in them! We don't care – it's all good.
With you on cutting a hunk of bread fresh out of the oven. What's the point if I can't enjoy it when I want it? I do try to let it rest for 10 minutes before cutting, but that is about as long as I can leave it alone. Butter all over, oozing down the sides, with jam or honey. Nothing is better. And caramel apple jam is the best of the best! Or just the butter on the hot bread.
I know, I know, it really does finish cooking after it comes out of the oven. That's a good enough reason to make two at a time, isn't it?
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Anulos qui animum ostendunt omnes gestemus!
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6:15 pm
November 9, 2009
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CindyP
| | Hart, MI | |
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In the last year, since I found Suzanne and her wonderful bread, I have made at least 300 loaves!! And I have 1 daugher, 3 brothers, my sister, and my nephew making Grandmother bread!! It is the best, most versatile bread available.
As soon as it comes out, I butter the top, slice off the end, butter and add brown sugar. The brown sugar all melts in and is just wonderful!! That's how we did as kids and it just brings me back to my mom's kitchen on every single loaf!
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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7:29 pm
November 9, 2009
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alidpayne
| | Kentucky | |
| Banty | posts 5 | |
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I have made grandmother bread ONCE.
Grandmother Bread question moved to Basic Bread Question topic
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8:47 pm
November 10, 2009
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emt49126
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| Hatchling | posts 1 | |
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I made two loaves today. This is my first time ever making homemade bread. I will be making more. I felt that the inside was not quite done enough. Felt a little doughy. Since this was my first time, I am not going to sweat it. There is only a half of a loave left now. Can't wait to do more. 
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8:56 pm
November 10, 2009
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CindyP
| | Hart, MI | |
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Great job, Rodney! When you bring it out of the oven, tip out of pan and “knock” on the bottom. If it sounds hollow, it's done. If not, just pop back in the oven! I've made a few loaves that weren't quite done……it did not stop us from eating it! 
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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10:46 pm
November 10, 2009
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TXLady
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| Mighty Chicken | posts 111 | |
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If you have an instant read themometer you can check for a temp of about 190 to 200 degrees…
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7:16 am
November 18, 2009
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Runningtrails – Sheryl
| | Barrie, Ontario | |
| Mighty Chicken | posts 452 | |
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That's a great temperature tip! I'm a thermometer gal.
I am going to make Grandmother bread, when I have time closer to Christmas or when real snowfall comes, whichever is first – just too busy right now.
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Sheryl
providence-acres.blogspot.com
providenceacresfarm.com
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9:06 am
November 19, 2009
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Lighthousekeeper
| | Virginia Beach,Va | |
| Hatchling | posts 2 | |
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I just LOVE grandmother bread. It is the best bread that my family and I have tasted. I never have made homemade bread before , then came across this wonderful website and read the story on Grandmother bread, I just had to try making it myself..
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