I have several breads that are mix let rise for about 15 minutes, beat down and put in pans - English muffin bread which is a big hit for breakfasts and the herb bread that has people waiting for it at the Farmer's market. Each one needs about 15 minutes in the pans and it is ready to bake.
Cathy, I make my French bread for dinners - 1 loaf for the guest's dinner and the other loaf is their bread pudding for breakfast the next morning.
When making my white bread, I knead it nd set it to raise while I do other things and come back to do the shaping of the loaves and raise in the pan for baking while again doing someing else.
Kneading bread is where I get rid of my frustrations. Works wonders!.
Would love to have a copy of your bread recipes if you would be so kind as to share.
First time for me making brown bread yesterday .. finally got some molasses that someone imported for me. Will look for other recipes now.
Are you in the kitchen all day. Breakfast and dinner? You do afternoon "snacks" as well right?
My french bread recipe is easy to make and in this heat can be done in about 1 1/2 hours, but still not thinking I want to get up any earlier to make bread. It is good toasted day after.
We are taking guests to the airport today (we charge the going rate for this trip) so I won't be able to make fresh bread for tomorrow. I am thinking 2 day old bread for toast will be ok.
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