You all seem to be such proficient chefs. Well here is a place to share some of that cooking knowledge. Or do you have a cooking problem? Ask away. Jams and chutneys go here too.
I used to use a bread maker to make my own bread, then a while ago I though why use the elec to do all the mixing when I could do it myself. So for about 2 yrs now I've been making my own bread.. which turns out ok, but to be honest, I've seen better.
I still use the same old recipes I used in the bread machine and I think this might be why?
anyone make there own bread? if so could you give me an idea of how you do yours and what recipes you use please.
Bramble
Nature is not a place to visit, it is home.
- Gary Snyder The poetry of the earth is never dead.
- John Keats
This is my recipe:
Scoop or two of white flour
Scoop or two of wheat flour
Whatever else looks good
Spoonful of sugar
Bit of salt
Fingerful or two of yeast
Enough water to make it dough-y
Mix thoroughly, let rise, bake until it smells right.
1 5/8cup milk
6 tbspn water
2tbspn oil (olive/sunflower)
2tbspn honey (or lemon juice/sugar)
4 cups white flour
2cups wholemeal flour
2tspn salt
2tbspn dried yeast
makes 2 med loaves or 1 very large loaf or loads of rolls!
I add seeds, use yoghurt instead of milk and generally mess with it! The main thing is to get the consistency of the dough right, not too sticky and not too dry. Prove it twice if you find its a bit heavy...I dont use too much heat but some use a lot!! I make mine in the breadmaker to the dough stage then knead shape and prove again.
There was a really good thread a while ago on making bread but I cannot find it today!! Will post if I do!!
Keep trying!
The cockerel makes the noise, the hen produces the goods!! anon
I'm trying this recipe today
will let you know what it turns out like.
battybird wrote:another recipe!
1 5/8cup milk
6 tbspn water
2tbspn oil (olive/sunflower)
2tbspn honey (or lemon juice/sugar)
4 cups white flour
2cups wholemeal flour
2tspn salt
2tbspn dried yeast
makes 2 med loaves or 1 very large loaf or loads of rolls!
I add seeds, use yoghurt instead of milk and generally mess with it! The main thing is to get the consistency of the dough right, not too sticky and not too dry. Prove it twice if you find its a bit heavy...I dont use too much heat but some use a lot!! I make mine in the breadmaker to the dough stage then knead shape and prove again.
There was a really good thread a while ago on making bread but I cannot find it today!! Will post if I do!!
Keep trying!
Bramble
Nature is not a place to visit, it is home.
- Gary Snyder The poetry of the earth is never dead.
- John Keats
I've found that the better loaves come from the better flours. It's not a snob thing because I've experimented a lot over the last 15- 20 years of bread making and the second secret to a good bread is allowing it to rise for a good 1 to 1.5 hours before knocking it back, shaping then leaving it to rise again on the tray or in the tin for another 45 mins at least.
my recipe is
500g strong white doves flour
pack of dried yeast 7g
1tsp sugar,1/2 tsp salt
275 mls of warm water to 40 deg C ( about 2 parts cold to 1 part boiling water)
Bung it all in the bread maker dough setting or in a bowl to save leccy and knead for a good 5 minutes if in bowl.
Bake at 230 for 10 minutes then reduce heat to 180 for further 30 minutes.
hth
Member of the Ishloss weight group 2013. starting weight 296.00 pounds on 01.01.2013. Now minus 0.20 pounds total THIS WEEK - 0.20 pounds Now over 320 pounds and couldn't give a fig...
Secret Asparagus binger
Big Al wrote:I've found that the better loaves come from the better flours. It's not a snob thing because I've experimented a lot over the last 15- 20 years of bread making and the second secret to a good bread is allowing it to rise for a good 1 to 1.5 hours before knocking it back, shaping then leaving it to rise again on the tray or in the tin for another 45 mins at least.
The Real Bread Campaign recommends fermentation of at least 4 hours. The longer you leave it, the better for you - the lower the chance of anybody ending up with wheat intolerance, too. I mostly bake proper sourdough bread; takes a few days (not of work input - in fact, you get away with less kneading - it just has to stand around for a while!), and it saves on yeast...
I'll give it a go Ina.
I bought some loaves of bread from the flour city people in london when they were up here at the Tall ships race and they were absolutly fabulous.
Member of the Ishloss weight group 2013. starting weight 296.00 pounds on 01.01.2013. Now minus 0.20 pounds total THIS WEEK - 0.20 pounds Now over 320 pounds and couldn't give a fig...
Secret Asparagus binger
just wanted to say thanks for your help and input everyone.
I'm making some fantastic bread now and it's all down to the recipes and tips I got from here.
Both this thread and viewtopic.php?f=28&t=12550&hilit=breadmaking
Think the main things I've learned is activate the yeast first, and don't rush the raising. I also now put a small bowl of water in the bottom of the oven when baking. Fantastic stuff, loaves and rolls to rival the local bakery :D thanks so much everyone!
Hugsx
Bramble
Nature is not a place to visit, it is home.
- Gary Snyder The poetry of the earth is never dead.
- John Keats
Will post if I do!!
