Breadmaking - recipes, hints, tips, questions

Farway

Decluttering wrote: »

Is there anything she could use as a substitute? I know we have self raising flour but I can trawl the cupboards for any other suggestions if need be.

Thanks

Bog standard plain white will do, it may not produce as nice a loaf due to less gluten in the flour, but it will be edible

Or could use it to make soda bread instead

Farway

northwest1965 wrote: »

Wow the price of flour has gone up:eek:. Morrisons own brand is now 92p

Lidl & Asda are still at 50p, not sure how long that will last though

fletty

I've always mede my bread by hand and it usually turns out nice (not like the bread I make at work which is always really really nice but i guess thats just because it's in a professional kitchen?)
However I invested in a BM to cut down the time I would have to spend kneading and knocking back first loaf was nice, the second's texture was very open so I thought there was maybes too much water in it. I've then made another 3 loaves that have just been pants and had to give them to the birds they all were very dense and looked like they hadn't risen at all!!
What am I doing wrong??

Farway

Fletty, are you using the Quick bake setting or normal one? What make of BM is it?

Decluttering

Farway wrote: »

Bog standard plain white will do, it may not produce as nice a loaf due to less gluten in the flour, but it will be edible

Or could use it to make soda bread instead

Thanks, I'll be interested to see how it turns out! As long as it's edible I don't mind, I can always dip it in my soup :money:

fletty

Farway wrote: »

Fletty, are you using the Quick bake setting or normal one? What make of BM is it?

I've got a kenwood 350 (bought it on amazon black friday) and I'm using prog 1 for white bread have tried with another loaf using a sainsburys own make bread mix and it's turned out great..... so i'm thinking my yeast might have died (can dried yeast die?)

Farway

fletty wrote: »

so i'm thinking my yeast might have died (can dried yeast die?)

Yes it can

To check, have half cup / glass lukewarm [babybath hot] water, add 1 teaspoon of sugar, dissolve, add 1 teaspoon yeat, stir and wait

Within 15 minutes or so the yeast should have activated and froth appear on top of liquid [may take longer in cold room]

If ok, add liquid to the water you use in the BM, use lukewarm water in BM as well

If your machine recipes need more yeast [my Panny is just one teaspoonful] then use the required amount in the water test first

kah22

Well it's not really baked but boy is it wonderful - great for a party.

You will need:

3 large double chocolate chip muffins
1 tablespoon of Morello Cherry Jam
1 Tin of drained Morello Cherries
1 Large carton of luxury custard
1 small carton of Marscapone Cheese
2 large bars of 70% cocoa solids dark chocolate

1 large carton of double cream.

Method

slice the top off the muffins, and spread the Morello cherry jam on, replace top, and then slice muffin into three pieces. You will end up with 9 pieces of muffin sponge, which you use to line a trifle dish.
Add either the juice from the tin of Morello Cherries, or something alcoholic (if you are not a tea-totatler like me)
Throw the cherries ontop of the (alcholic/juice) soaked muffins
Combine the custard with the marscapone cheese.
Melt one bar of chocolate, and add melted chocolate to the custard/marscapone mix
Spread ontop of the cherries/muffins.
Whip double cream, and put onto of custard mixture.
Grate remaining bar of chocolate and put ontop of the cream.
Eat.....................................

Farway

kah22 wrote: »

Well it's not really baked but boy is it wonderful - great for a party.

You will need:

3 large double chocolate chip muffins
1 tablespoon of Morello Cherry Jam
1 Tin of drained Morello Cherries
1 Large carton of luxury custard
1 small carton of Marscapone Cheese
2 large bars of 70% cocoa solids dark chocolate

1 large carton of double cream.

Method

slice the top off the muffins, and spread the Morello cherry jam on, replace top, and then slice muffin into three pieces. You will end up with 9 pieces of muffin sponge, which you use to line a trifle dish.
Add either the juice from the tin of Morello Cherries, or something alcoholic (if you are not a tea-totatler like me)
Throw the cherries ontop of the (alcholic/juice) soaked muffins
Combine the custard with the marscapone cheese.
Melt one bar of chocolate, and add melted chocolate to the custard/marscapone mix
Spread ontop of the cherries/muffins.
Whip double cream, and put onto of custard mixture.
Grate remaining bar of chocolate and put ontop of the cream.
Eat.....................................

God, I've put on a stone just reading this

u751904

I was just listening to radio four and there was a piece which featured elizabeth david and her work on cookery. A short archive on her discussing her bread making. She said she made all her own bread which she proved very slowly with little yeast over night. I make a lot of my own bread so I reasonably understand what she is on about. Has anyone got the Elizabeth david book and does she have the recipie for her quantities in it please?