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This thread is about Baking.

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Emaline:
Ok, Basic White Bread:

To make One Large Loaf, you need:
4 cups of White Bread Flour, plus extra for dusting(I've found that it's not a huge difference with breads like this what kind of flour you use. Plain, all-purpose flour would be fine)
1 teaspoon of Salt
1/4 oz, or 7g Active Dry Yeast(If you buy it in packets, this is one packet)
1 tablespoon of Vegetable Oil, or melted Butter, plus extra for greasing
1 1/4 cup warmish Water, not too hot not too cold, room temperature is just under too cold.
(Also a loaf pan, or a cookie sheet and cornmeal, I use coarsely ground cornmeal, but just about any should do)

Mix flour, salt, and yeast together in a large bowl. Add in oil/butter and water, and stir until it becomes a soft dough. Dust your counter with flour, and place dough on top. Knead for about 5-7 minutes by hand(shorter time if you have a mixer, probably about 4 or 5 minutes). The dough should look smooth and be elastic-y to the touch.

Put the dough back in the bowl, and cover it. I usually go for a warm, damp, kitchen towel, or t-shirt(clean). Let it rise in a warm place for about an hour, until it has doubled in size. Once it is done, punch it down, and knead for about 30 seconds on the floured counter, or until it becomes smooth again.

Loaf pan:
Shape your dough into a rough rectangle, three times as wide as your loaf pan. Grease your loaf pan well, and begin folding your bread, fold three times lengthwise, and put in your pan, seam down. Cover it, and let it rise in a warm place for about 30 minutes until it's risen above the pan, at the same time you should pre-heat your oven to 425 degrees fahrenheit.

Cornmeal:
Dust cookie sheet with cornmeal. Form dough into the basic shape you want to end with. Let rise for about 30 minutes, also while heating your oven 425 degree fahrenhrit.


Toss dough in oven(aim for the center!), and cook for 25-30 minutes, until its golden brown and firm to the touch. Cool for 30 minutes before cutting into it, put some butter on it, and enjoy!




Alternatively, I've never made this bread, but it sounds easy enough, and I'm interested in trying. http://www.hillbillyhousewife.com/beginnersbread.htm

ViolentDove:
Awesome, thanks!

Tom:
Later today, I'm going to make pumpkin scones with Mum.

tania:
i haven't been baking much lately either, but i did make my first ever cheesecake on christmas eve for my extended family which turned out really awesome and delicious as heck and everyone raved about it all evening so here's the recipe for that too. it turns out cheesecake is not all that hard to make! also i said i would take photos and somehow forgot but i will take some next time, pinky swear promise.

white chocolate raspberry cheesecake

here's what you need:
1 cup chocolate cookie crumbs
3 tbsp white sugar
1/4 cup melted butter
1 (10 oz) package frozen raspberries
2 tbsp white sugar
2 tsp corn starch (if you don't have corn starch, you can substitute about 3-4 tsp flour instead)
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 oz) packages softened cream cheese
1/2 cup white sugar
3 eggs
1 tsp vanilla extract
one 9-inch springform pan

here's what you do:
1. in medium bowl, mix together cookie crumbs + 3 tbsp sugar + melted butter (i used my hands for this). press the mixture into the bottom of a 9-inch springform pan.
2. in saucepan, combine raspberries + 2 tbsp sugar + cornstarch (or flour) + water. bring to boil and continue boiling 5 minutes or until sauce is thick. strain sauce through a mesh strainer to remove the seeds. set aside for now.
3. prepare a water bath, put it in the oven and preheat oven to 325F.
4. in a double boiler, melt white chocolate chips with cream until smooth.
5. in large bowl, mix together cream cheese and 1/2 cup sugar until smooth (use an electric mixer for this). beat in eggs one at a time. blend in vanilla + melted white chocolate.
6. pour half of batter over crust.
7. spoon about 3 tbsp of raspberry sauce over batter.
8. pour remaining cheesecake batter onto pan, drizzle remaining raspberry sauce over the top. marble it or make some kind of pretty decoration with a utensil if you want.
9. bake for 55-60 minutes in the water bath until filling is set.
10. shut off the oven and let the cheesecake cool in there with the door open just a little bit (if the center looks wobbly do NOT overbake it, it will solidify you just got to give it time)
11. take the cheesecake out of the oven, wrap it in plastic, and stick it in your refrigerator for about 8 hours.
12. EAT

you can also decorate the top with raspberries or chocolate sauce or whatever, i didn't put anything on top cos i found it pretty sweet as is but that's up to you! be creative! cheesecake is the best thing ever.

phooey:
Haven't made dickerdoodles this holiday season yet, and considering I never made a gingerbread house either, I might try my hand at what I am tentatively dubbing 'mingerbread cookies.'  Any handy insights for design would be greatly appreciated.

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