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Photo by Puck

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA
Living In: Pittsburgh, Pennsylvania, USA

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Puck is looking for: (5 recommendations)
Good morning friends! Don't you love it when your food is invited to a party/event, but you aren't? Haha- that is the case this weekend: guys weekend at camp! I have all the goodies I am sending along with my boyfriend finished, except for one thing- bread. BF made a nice big pot of manly, meaty chili to take, and I would like to make some bread for the guys to enjoy with it. I suggested cornbread because, duh, chili and cornbread...but was told a nice, hearty, crusty, dip-able bread would be preferred. The problem is, I need to make this bread today, and it will be served tomorrow. So I was wondering if any of you have suggestions for a loaf or two of bread that will fit the desired criteria, and will also be just as great the day after baking! Any ideas are much appreciated. I do have one idea, posted inside...

Recommend a recipe

Last updated: Oct. 5, 2012 10:17 am
Posted: Oct. 5, 2012 1:46 am
Commented by: Puck
Oct. 5, 2012 1:47 am
Oct. 5, 2012 1:51 am
I saw the above recipe down below a few posts, and it caught my eye since we all know what an exquisite bread maker WFDM is! Only, I not only don't have vital wheat gluten, I also don't really know what it is! Are there subs for this? This looks like it would hold up well until the next day...I think? Any thoughts or ideas? Thanks so much for any help! I am going to be off for a bit, but will check back later! Have a super fantastic day :)
Oct. 5, 2012 2:00 am
Well, I suppose I should clarify that I don't really mean "hold up well", as if it will spontaneously combust if not eaten immediately (although that IS the mentality I often have when it comes to fresh baked bread!!)...I just mean something that will taste just as great the next day :)
Oct. 5, 2012 4:56 am
Puck, Vital Wheat Gluten is a protein you add to boost the flour, help the rise of the bread. Usually used with Whole Wheat, Rye, Whole Grain type flours or with All Purpose Flours to help lighten the flour. You can usually find it with the flour or possibly in the bulk section of your grocery store. I think you should be fine without it though. It just won't puff up so high. I rolled mine up like you would a french bread. It was fine the next day, and the next day, an is still fine. It has a soft but firm crumb. Perfect for dipping in chili! Have fun!
It's A New Day
Oct. 5, 2012 6:34 am
I got my Vital Wheat Gluten at a health food store.
Oct. 5, 2012 10:06 am
Thanks Lobster! Of course I read the reviews AFTER I posted...I see that someone else subbed bread machine yeast for the gluten. I may do that. It is nice to hear from someone who has made the bread- it sounds wonderful :)
Oct. 5, 2012 10:07 am
Thanks for the tip Maridele! I was hoping not to have to run out to the store today, but it turns out I am going anyways, so I will look for it :)
Commented by: Cactus Rose
Oct. 5, 2012 1:55 am
Personally, I'd just send corn bread. You don't like it? Too bad, so sad. Men are basically clueless.
Oct. 5, 2012 2:01 am
Lol!!! True!
Oct. 5, 2012 3:24 am
I agree w/ Cactus Rose. Actually, I would just buy a couple of crispy loaves and sent those.
Oct. 5, 2012 4:30 am
I found the vital wheat gluten with the specialty flours at the grocery store.
Oct. 5, 2012 10:09 am
Well, I do love making bread, and I love these guys who are going, so I don't mind baking for them at all. Now, if the BF had recently made me upset, it may be a different story ;)
Oct. 5, 2012 10:10 am
Thanks Bibi! I will check there!
Recommended Recipe:
Photo of: French Bread

French Bread

Submitted by: Jenn Hall 
A crisp, crunchy crust and slightly chewy center make this bread as traditional as the breads served in France. 
Recommended by: Judy in Delaware
Oct. 5, 2012 5:09 am
This one is really really good. I add about a tablespoon of olive oil for one loaf (with recipe cut in half). The fat makes it stay fresh longer. The crust is so crispy it "crackles" when it comes out of the oven to cool.
Oct. 5, 2012 10:11 am
Mmmmm!!! Sounds pretty perfect! Thank you GEOJU! :)
Commented by: Don
Oct. 5, 2012 5:17 am
Hi, Whenusing day old crusty bread, soft inside, I just put in a low oven for a short period or on the keep warm bar above some toasters. This crispens up the crust and leaves the inside soft and warm. Tastes nice. Hope helps. cheers.
Oct. 5, 2012 10:12 am
Great to see you Don- and great tip! That is exactly what I am going for- crispy outside and soft inside. Thank you, and cheers :)
Recommended Recipe:
Photo of: Ciabatta Bread

Ciabatta Bread

Submitted by: Marina 
This is a bread machine version of the Italian classic which still bakes in your oven. This bread has the crisp crust and coarse crumb one expects from ciabatta. 
Recommended by: weeble
Oct. 5, 2012 6:45 am
this bread is my fav. wrap in foil when cooled so as to keep the crispy crust. makes great toast and pannini! i make this bread at LEAST once a week. it makes one medium or two small loaves, so you might want to double it(although i've never doubled it, i think it should turn out the same?) i leave it in the bread machine for twenty mins longer just to rest. one reviewer said she forgot about it and left it in for twenty mins. longer. just beats having to take it out and finding a warm spot to "rest" for twenty mins!!!!! lol what a great mistake :) good luck, and happy bread baking:)
Oct. 5, 2012 10:15 am
Ciabatta! But of course- I didn't think if it. Thanks weeble- if you like it enough to make it so frequently, that is good enough for me! And I love those happy "mistakes" in the kitchen!
Oct. 5, 2012 10:17 am
Thank you all for your responses...I think I may end up having to make all three of these breads!!! I appreciate the great tips too. Hope you all have a wonderful day :)
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