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handmade bread
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I usually make up 2kg of flour at a time (in two batches - makes kneading much easier
) and make 4 loaves in 2lb tins - they fit nicely in the oven. I cook them at 180C (in my fan oven if that makes a difference 
.) for 40 minutes, then when they are cooled I slice them and freeze them.
That's a good idea, slicing them first. Sometimes you only need a couple of slices! Thanks for the info.
:hello: Danigrace :hello:0 -
Right, i don't have two lb tins, think only 1lb. And i dont have a lot of room in my freezer, but I am going to attempt some form of hand made bread this evening. Wish me luck!A little nonsense now and then is relished by the wisest men :cool:
Norn Iron club member #3800 -
Ok, came to the conclusion my tin is 2lb from various threads in here.
Ummmmm..... I think i messed the measurements up somehow. When i added the water, it seemed very very dry so i put a splish more in. (using Thriftladys loaf recipe). I am pretty sure i have measure it wrong as I was cutting the quantity:rolleyes:
It has been in the microwave , covered with a shower cap (brand new plastic one), since 630. FOund it a bit tricky knowing when it was kneaded enough, and if I was doing it right. ? As I am new to Hand made bread (and have weak wrists/hands), I am genuinley not sure if it was kneaded enough!
Just realised its almost time to take it out! Woo! It has increased in size though.
Only have one loaf tin, so going to do one in tin, and one loose and slice and freeze. Keep your fingers crossed for me......:j I hope i havent messed it up too badly.A little nonsense now and then is relished by the wisest men :cool:
Norn Iron club member #3800 -
It's in the oven and is a very funny shape! He he. I didnt fold it any particular way, but it looks like one big crease has pooed out in a small extension of its own... May even post a pic when it comes out , as long as you all promise not to laugh!
Ok, my submarine bread (which tastes gorgeous!!!) Silly girl.
A little nonsense now and then is relished by the wisest men :cool:
Norn Iron club member #3800 -
Wow!:rotfl:
It might be worth having a look on youtube or something similar for a demo of how to knead and shape loaves. I promise it does get easier with practice.
If you are altering the quantities it is probably best to jot the new measurements down somewhere before you start.
There is no need to put you dough anywhere special to rise. You don't need a warm place. Just cover the bowl with a damp cloth to stop it drying out and leave on the counter for about 2 hours. If it is very cold maybe it'll need a bit longer. You can even leave it overnight in the fridge.
Enjoy your whacky bread, I'm sure it is delicious:)0 -
hi ive been making my bread for a week now nut it doesnt rise! its nice and fluffy and tastes good but is only 4 inches high any ideas?Aim to be debt free in 3 years!
731 MONEY POT CHALLENGE
virgin card £900 loan 1 £8500 loan 2 £1800
overdraft £1800 AS OF August 09
ive lost 3st 3lb since august 08 and still have 1st 4lb to go0 -
hi ive been making my bread for a week now nut it doesnt rise! its nice and fluffy and tastes good but is only 4 inches high any ideas?
Immediate thought is that your yeast is too old. Check the date.
Second thought-are you using a tin? If you are forming a loaf without a tin it will naturally spread over the baking tray and not be very high.
Third thought- are you letting it prove? After it has risen and you have shaped it, you need to let rise again or 'prove' that the yeast is doing its work.0 -
thriftlady wrote: »Wow!:rotfl:
It might be worth having a look on youtube or something similar for a demo of how to knead and shape loaves. I promise it does get easier with practice.
If you are altering the quantities it is probably best to jot the new measurements down somewhere before you start.
There is no need to put you dough anywhere special to rise. You don't need a warm place. Just cover the bowl with a damp cloth to stop it drying out and leave on the counter for about 2 hours. If it is very cold maybe it'll need a bit longer. You can even leave it overnight in the fridge.
Enjoy your whacky bread, I'm sure it is delicious:)
He he he he he! Only i could produce a loaf looking like that!
:j:rotfl:
It tastes gorgeous, really nice light texture, soft, crunchy edges. I have some in for lunch today.
i think i know what i did wrong. Aren't you supposed to do that foldy thing? Where you fold a third in, then another third over? and put it in the tin like that?
I had worked out the quantities in advance and wrote them on the print out . I did half, assuming I would get 2 2lb loafs,but it was only one. I had to sit and look through this thread again to see how much the loaf should come up the tin before you prove it..... i seen you had said 2/3 .
Yes I think i will do some overnight in the fridge as well.
Have you ever tried half wholemeal half white, or do you find you need 2/3rds white to make it rise enough?
I got different brown flour from tesco - never tried this one before.Webby says it's ideal for bread/pizza etc.
A little nonsense now and then is relished by the wisest men :cool:
Norn Iron club member #3800 -
Brown flour isn't the same as wholemeal flour Zippy. I'm sure it makes perfectly tasty bread but you won't be getting the 'wholegrain'.
Yes, half wholemeal and half white produces a good loaf.0 -
This should take you to Apple & Honey challah bread:-
http://meganscookin.blogspot.com/2009/09/marthas-apple-honey-challah-bread.html
I got the link this am so I haven't made it yet (& can't comment) but I'm oft to raid the garden to search for windfalls.0
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