Bread without a breadmaker

superscotsman

You can use baking soda instead of yeast. Sure and it's all the rage in Ireland.

cyrilsneer

Thanks guys.

Am I right in thinking that "Cookeen" is a sort of vegetable fat lard?...
I haven't got any, so can I use butter instead?

Also - how long does the bread need to rise for?

Thanks

cyril x

Swan_2

cyrilsneer wrote:

Thanks guys.

Am I right in thinking that "Cookeen" is a sort of vegetable fat lard?...
I haven't got any, so can I use butter instead?

Also - how long does the bread need to rise for?

Thanks

cyril x

I haven't tried apprentice tycoon's recipe, but I imagine you could substitute one solid fat for another

the rising time depends upon various factors, temperature, yeast etc ... but as a rule of thumb you let the dough double in bulk before either knocking back & re-kneading, or baking it

HTH

apprentice_tycoon

Yes, cookeen is a vegetable lard type fat I prefer it to butter because I think it tastes 'cleaner' than butter, it's a neutral taste where butter gives a richer cakey taste.

You need to rise it in a cling filmed bowl in a warm place for at least an hour and a half till it's doubled in size, then knock it back, knead it and shape it to put in your greased tin. Cover with cling film again and rise for another 30 -60 mins till doubled in size again. Bake in a hot oven 230- ish degrees c for 15 mins, reduce it to 200 C for 15- 20 minutes or so till it sounds hollow when you tip it out and tap it's bottom with your knuckles.

Debt_Free_Chick

cyrilsneer wrote:

I want to be able to make a basic loaf of white bread ina 2lb loaf tin.

I have a good quality free-standing mixer with a dough hook and an Aga (very hot oven).

There are plenty of recipes around but I wondered if anyone has a tried and tested, guaranteed easy and successful one...

Thanks

cyril x

You sound like me! 2lb loaf, by hand & bake in an Aga (bliss).

For me, the Delia basic white loaf works every single time. However, I usually let it rise overnight in an unheated utility room - it just seems to result in a more reliable rise (sometimes we find that a warm rise sinks once it's in the oven).

The Delia recipe is here. Bake it in the hot oven, either on the shelf, with the shelf on the floor of the oven or on a sheet on the bottom rungs. You may need to put the cold shelf in after 20 minutes or so to stop the top browning too much.

Once baked, I tend to take the loaf out of the tin and then put it in the simmering/warming oven for another 15 minutes just "to be sure".

Good luck

thriftlady_2

I too use the Delia recipe regularly.I make 3 at a time at least 3 times a week.
I usually substitute 1/3 wholemeal flour.You don't need any fat for this recipe.
It's easy peasy.Definitely try it.

squeaky

cyrilsneer wrote:

I want to be able to make a basic loaf of white bread ina 2lb loaf tin.

I have a good quality free-standing mixer with a dough hook and an Aga (very hot oven).

There are plenty of recipes around but I wondered if anyone has a tried and tested, guaranteed easy and successful one...

Thanks

cyril x

Hiya

We have an older thread on this subject so I have merged your query with it for you. Posts are listed in date order so you will need to read from the beginning to catch up

Tustastic

I'm not into making bread but I do like to keep a packet of Odlum's in stock just in case I run out of bread and really cannot face going out to get any. My local Morrison's has stopped stocking it. Anyone know of any stockists in the North London area - N22, N14, N15, N17, N13 postcodes? Any tips much appreciated.:)

taylorsmum

in morrisons they have a bread mix that you just add water , leave for a while put it in loaf tin, job done . they are 79p, bogof at the moment

Tustastic

Thanks for this taylorsmum. I'll check it out this week.:)