Artisan Bread in 5 minutes a day; recipe at post 30

Justamum

hathor wrote: »

Off-topic, I know, but how do you measure a cup of hard fat, such as non-melted butter, as you would need if you were making cakes or pastry? It's always baffled me.

That's something which has always had me scratching my head. A cup of broccoli, mushrooms or carrots is another one which gets me!

Sarjsmith

This looks like the place to ask... I wa at a restaurant where they served soup ( a thicker potato and ham type soup) in a 'bread bowl' the bread had been hollowed out for the soup and had kept a 'handle over the top of the bowl, the crust was quite crispy and chestnut brown and the inside was white and fluffy. You ate the soup and then finished off the bowl afterwards, it was yuuuuuuuuummmmmmmmy. My question is
any suggestions for the dough mix, to provide the required texture?
Cheers

Justamum

Sarjsmith wrote: »

This looks like the place to ask... I wa at a restaurant where they served soup ( a thicker potato and ham type soup) in a 'bread bowl' the bread had been hollowed out for the soup and had kept a 'handle over the top of the bowl, the crust was quite crispy and chestnut brown and the inside was white and fluffy. You ate the soup and then finished off the bowl afterwards, it was yuuuuuuuuummmmmmmmy. My question is
any suggestions for the dough mix, to provide the required texture?
Cheers

It sounds a bit like the bunny chows my husband used to eat in South Africa - a hollowed out loaf of bread filled with curry.

Sarjsmith

Yes they seem similar

http://www.cooksister.com/2009/01/bunny-chows-south-africas-own-street-food.html

but these soup 'bowls'seemed to be purpose made and were a really dark crispy crust.

npsmama

I hav the book but lent it to a friend.
Could someone PM me the ingredients for the American-Style Soft White Sandwich Bread pls?

Thank you!

pixie1

Im extremely tempted to buy this book as the convenience of having the dough in the fridge to bake every day and that it will keep for upto 14 is fantastic.

Pix

furndire

pixie1 wrote: »

Im extremely tempted to buy this book as the convenience of having the dough in the fridge to bake every day and that it will keep for upto 14 is fantastic.

Pix

I can honestly say that it is the book that I use more than any other. I made Brioche from it yesterday as well as bread. I gave away my bread maker a few weeks ago, as its so easy to make bread from. They are bringing out a new book shortly, should have been out now, but has been delayed to later this month, and I have pre-ordered that also. Having said this, there is a good recipe on here for making bread on here (I'll look for link).

http://forums.moneysavingexpert.com/showpost.html?p=11929541&postcount=92and

another interesting one here
http://forums.moneysavingexpert.com/showthread.html?t=367959

lauren_1

Hi, can anyone PM me the recipie for artisan bread?

I used to make it for months but lost it after i moved house...i finally have a oven now and want to make some again.

Minihauk

Try this:
https://www.artisanbreadinfive.com

Minihauk

Sorry OP - I thought that took you to the recipe, but it doesn't - apologies!