Breadmaking - recipes, hints, tips, questions

squeaky

charlotte664 wrote:

CHELSEA BUNS! in Bread Maker

DOUGH:
Medium Eggs - 1 Beaten and made up to 150ml ith tepid water
Strong White Bread Flour - 225g
Dried Milk Powder - 15ml
Salt - 25g
Caster Suger - 25g
Easy Blend Dried Yeast - 5ml

Well, I made the dough...

..it was very sticky and elastic as it came out of the breadmaker and certainly needed a lot of flour on the board to make it manageable.

But it's been somewhere warm for an hour and a half now and it hasn't risen at all. I'm wondering if the salt has killed off all the yeast 'cos that's a HUGE amount of salt for a small mix? Is it really 25g?

Curry_Queen

This Chelsea Bun recipe is from The Complete Bread Machine Cookbook ...

Dough:
150ml skimmed milk
3 medium eggs, beaten
75g melted butter
450g strong white flour
2tsp salt
50g caster sugar
7g sachet dried yeast

Extras:
25g melted butter
225g dried fruit
125g brown sugar
icing sugar & hot water to glaze

Bake 20-25 mins 200C/400F/gas 6

Curry_Queen

The Panasonic recipe for the dough is ...

1/2tsp dried yeast
250g strong white flour
1tsp sugar
25g butter
1tbsp milk powder
1/2tsp salt
1 medium egg
100ml water


Seems there was a heck of a lot of salt in that other recipe compared to either of these two

squeaky

Curry_Queen wrote:

The Panasonic recipe for the dough is ...

1/2tsp dried yeast
250g strong white flour
1tsp sugar
25g butter
1tbsp milk powder
1/2tsp salt
1 medium egg
100ml water


Seems there was a heck of a lot of salt in that other recipe compared to either of these two

I reckoned it was a typo, but even at half it was way too salty. I've printed the CBM book one and will make that next time.

I can't think of any way to recycle these things, other than compost fodder.

Has anyone actually made one of these recipes?


(more and more I'm thinking it should have been 2.5 grams)

skylight

Is there a hide away smilie??????

I have re-checked the recipe I have and it defo says 25g.

Mind you, all the other recipies have the salt in ml and are anything from 2.5ml to 5ml. I didn't think to check it against the others and with my knowledge level, I wouldn't have even noticed it was on the high side.

HUGE apologies, and I promise never to post a recipie again until I have made it myself.

squeaky

Awww... never mind. Life is one long learning process.

Curry_Queen

It sounds like it was a typo in the original recipe you copied then Charlotte so you weren't to know, and certainly can't be blamed for it


I wouldn't have known either having never made them myself

squeaky

Well...

..everything rose properly and it looked the part...

..and it's edible...

..BUT...

It isn't the chelsea bun I used to know and love. This is much more bread like. The ones I had in mind are much closer to a cake mix.

Hmm...

It's going to take me ages to eat all these.

Uncle_Cuddles

Fantastic thread - just spent all morning reading through it.

I noticed an early post which is exactly the same question I have - does anyone know what the recipe is to make crusty cobs (the sort you get in north-west England)? They are white rolls which are very light and dry, but have a thick dark brown crust, and they are really tasty!!

Any help would be appreciated.

squeaky

The nearest I can get is the fact that they are very like a french loaf that is cooked as rolls instead of as a stick.

You could try the french recipe in the link and do rolls and see what you get. If it's close you'll have to experiment to get it just right

http://www.thatsmyhome.com/bakery/special/french.htm