Breadmaking - recipes, hints, tips, questions

Swan_2

squeaky, I made your Cinnamon & Sultana* bread & it is fabulous!!! I've had the end off it buttered while it was hot, can't wait for it to be cold enough to toast :drool:

as well as being delicious, for some strange reason the loaf (standard white + the cinnamon & raisins) rose half as high again as it usually does! wonderful

*well, raisin, that was all I had in :rolleyes:

squeaky

I'm glad you enjoyed it

Swan_2

squeaky wrote:

I'm glad you enjoyed it

& it gets better & better ... I've just had it lightly toasted, with butter & a little honey, it's like instant cinnamon toast but better, absolute heaven :T

if I ever have any left over, I bet it'd make brilliant bread & butter pudding

lucylou

Thanks to Foreverskint
Bridge rolls

This recipe is taken from best ever bread machine, by Jennie shapter.
(isbn 1-84309-399-5)


1 egg
100ml/3.5fl0z/7tbsp milk
225g/80z/2cups white flour
5ml/1tsp salt
50g/20z/1/4cup butter
5ml/1tsp easy blend dried yeast
30ml/2tbsp milk for glazing


mix the abouve ingredients on dough setting, then divide in 12 pieces and shpe into a tapered long roll. place in sixes quite close together on a baking sheet and leave to rise coverd in oiled clingfilm. brush with milk and bake them for 15-18 mins until lightly browned. temp 220 oC/425oF/Gas 7
This recipe can be easily doubled, just DO NOT double the quantity of yeast.

These give a lovely soft light roll, delish.

A tip I was given by an ex-baker
Try placing a roasting tin on another shelf with water in the oven. This creates steam which will give a better result when baking bread in an oven.
I got it from the recipe index and it is superrrrr.I used it to make a loaf one day and it's the softest bread I have ever eaten.Another day I made some rolls and they are great!

squeaky

That's great to hear lucylou.

I've added your post onto the main breadmaking thread so that people will get to see the feedback when they browse the thread.

tizzyj

Hi

I am new and not sure how to post a new subject on breadmaking so having to use the reply and hope that is ok.

I am sure there are many people who have been using Lora Brody's dough enhancer/relaxers and now find it is no longer available from Lakeland or anywhere else. So I did some searching and have come up with a link to a shop on Ebay which make and sell their own dough enhancers and other bread making products. It was quite difficult to find so hope other users will find it helpful.

http://stores.ebay.co.uk/Home-Baking-Supplies

The shop has excellent feedback so I feel confident recommending it.

WeirdoMagnet

As requested on another thread the other day, here's our recipe for bread:

Ingredients

2oz live yeast*
½ pint boiling water
1 pint cold water
1.5kg bag of flour (save a bit for kneading)**
2oz butter
1 tbsp salt

Method

1. Put hot and cold water in bowl. Crumble in yeast and dissolve with whisk.
2. Add the flour (saving a bit for kneading), the salt and the butter and mix.
3. Once the ingredients are thoroughly combined, turn the dough out and knead well, for about 5 minutes.
4. Put the dough back in the bowl, cover with a clean, damp tea towel and allow to rise to about double its size (about an hour).
5. In the meantime oil the tins with a tiny amount of oil (I use olive oil).
6. Turn the risen dough out and knead again. Divide dough as appropriate – we use a sharp, smooth bladed knife. I find this amount will make four loaves (they won’t be as big as shop loaves). ‘Wrap’ the dough so you get a smooth ‘top’ (I hope this makes sense!) and place into the tins.
7. Allow to rise again to ‘loaf size’.
8. Bake for about ½ hour at 220-250°c.
9. Turn out on rack to cool.

* You can get live yeast free from the bakery depts at either Asda or Tesco. I find Asda are the best – Tesco staff look at you like you are barmy, and then tell you it’s locked in the fridge (maybe I just go at odd times!).

** We've found that Waitrose Very Strong Canadian Bread Flour is best (my Dad thinks so too for his Breadmaker), although we don't have a Waitrose near us, we try and stock up if we see one!

lday77

My o/h bought me a Panasonic for Easter yesterday and it was a bit of a disaster, I followed the recipe for a wholemeal rapid bake and we sat with bated breath for three hours and when it beeped we ran to the machine only to find a sunken loaf:-( what went wrong? I was using Carrs Whilemeal Flour and allinsons yeast.

Then while trying to get my loaf out I burned my hand:-( it gets really hot doesn't it!

So my heaven sent done another loaf using a 'Wrights malty' packet, which turned out perfect, so I could carry on just using these packets (still cheaper than a posh loaf @ 52p a pack from Asda) and much nicer, but there's no fun in that - I want to make my own bread. What did I do wrong? I put all the dry ingredients in first and then the wet, can't see what else it could be any ideas?

squeaky

Whole meal flour loaves always tend to be denser.

Try a purely white loaf first and see how it goes. get the hang of things.

Then slowly swap out some of the white flour for wholemeal until your loaves start turning solid again and so just back up a bit. It depends on all sorts of things but most people find that anywhere between a half or only a quarter of wholemeal flour is enough.

lday77

Thats great squeaky, thanks, is there a brand you would recommend? Are the cheap one's to be avoided?