Baking quick questions

lapis_lazuli

I've never made it myself, but this recipe looks straightforward and tasty:

http://www.traditionalenglishpuddings.co.uk/j1jamrolypoly.html

esalad

Thank you Lapis - I made some strawberry jam last week thats turned out a little runny. I think this recipe will be perfect to use it up :T

lapis_lazuli

Repeat after me: "Lapis, you are a numpty." :rotfl:

I had a pound of white bread flour left in the packet and I needed another 8 ounces to make my two-loaf dough. I grabbed the next packet of white flour, measured it all in, only to realise that the new packet contained self-raising flour instead! :eek: Fortunately I found a new packet of the real stuff and made a new batch from scratch.

Anyway, I now have an inseparable mixture of the two flours and no ideas as to what I can do with it. It seems a shame to throw away 1.5 lbs of flour though, so does anyone here have any suggestions for rescuing it?

Justamum

Just make your bread as normal. I'm sure it will be fine.

Swan_2

Justamum wrote: »

Just make your bread as normal. I'm sure it will be fine.

seconded

jeanniebeanie_2

My favourite bread roll recipe has a third SR flour, so you might find you like it better. I would just add a bit more bread flour.

angeltreats

I'd use it for scones. Just treat it like plain flour and add baking powder. My everyday scone recipe uses bread flour anyway

marmiterulesok

Justamum wrote: »

Just make your bread as normal. I'm sure it will be fine.

I agree with you!

zippychick

I would also go ahead and use it for bread. Maybe flatbreads and pizza base ?

Ill merge this with baking quick qs later

Zip

djp64

Maybe mix it all with another whole bag of white bread flour so that you 'dilute' the amount of SR flour and then use as normal for bread