Weezl's phase 1- recipe testing and frugalisation- come one, come all!

Sian_the_Green

weezl74 wrote: »

If anyone would like any advice on ways of doing this please do post,

I thought I would post to say that I have found a great way of making up those 90 calories. 6 cadbury's mini eggs. sorted, and you're welcome

Have so far made breakfast for me and 2 of the housies and the pizza topping and bean pate are on the hob. Had an interesting one getting the lid of our jar of garlic paste before I realised the plastic was still on it... Not just a Mum-brain thing then eh? At my parents' house I often find myself about to put washing up in the washing machine and my dirty clothes in the dishwasher. Luckily (:( ) no dishwasher here so am gonna have a massive load of washing up to do after my productive day.

Am about to start making the breadsticks and am a bit nervous. Queen of String says to use 200g of the no-knead bread, does this mean dividing the bread recipe right down? I mean I don't want to make all the recipe really which is 1.5kg of bread flour. So what if I quarter it and make the breadsticks from that? (remembering to still use my minimum of 1 sachet of yeast)

I have to feed at least 10 tonight with 7 of them being men so don't want them to go wrong!

Thanks in advance!

Sian_the_Green

Yikes, was I meant to be testing the egg free carrot cake or the eggy one?
WEEEZZZLLLL!!!! HELP!!!!!

HowlinWolf

aless02 wrote: »

Okay, this is how I make the Paul Merrett bread:

If you're using the Allinson's yeast, you need to make it up first. Follow the instructions on the tin, making sure your water is approx blood temperature (I just run it warm from the tap). Dissolve the sugar in the water, then sprinkle in your yeast. Whisk with a fork quite well (frothy with bubbles is good). I let mine rise inside the microwave, as it traps humidity & warmth.

In the meantime, put your flour & salt in a large bowl and mix. Once your yeast is ready (at least 2cm of foam on top, takes roughly 10-15 min), whisk it again then pour on top of the flour mix. Then add your water gradually (so maybe 1/4 pint at a time), remember to reduce to the total amount of water by 1/4 pint if you had to make up the yeast. If you're using PACKET yeast (which is called "instant") you can pour the yeast STRAIGHT FROM THE PACKET (dry) into the flour and use the normal amount of water the recipe calls for.

Anyway, using a wooden spoon, mix your water in slowly. It goes quite gummy and difficult at this point, but persevere. If you've added all your water but find there's still those stray floury bits at the bottom of the bowl that you just can't get to, turn the lot out onto a floured worktop. Start working the dough to incorporate all the dry/loose bits. As you knead, the dough will gradually become smoother and elastic-y. Knead for 8-10 minutes.

Pour a few drops of veg oil into the bottom of your mixing bowl and swirl it around to coat. Plop the dough into the mixing bowl. Here's my secret rising trick: microwave a tiny amount of water in the microwave until it boils. Keeping this water in the microwave, then put your bowl inside (covered with a damp tea towel) the microwave. Again, humidity and warmth. If you have a tiny or no microwave where this won't work, briefly switching on your oven for 1 minute can also give a bit of warmth good for bread rising.

Let rise for 1 hr - mine is just approaching the rim of the mixing bowl at this point. Turn it out of the bowl and punch it down a few times. Then divide into thirds, form into a vague loaf shape and put into the tins. Brush with salted water (this really makes the crust delicious and chewy so I wouldn't skip this step!). Cover the tins with a tea towel for another 15 minutes.

Then follow the cooking instructions, which I believe (from memory) is 8 minutes on 220C, 2 minutes with the oven door open, then 30 minutes on 190C.

Hope that helps...! I'm no expert bread-maker by any means

Aless I do mine a bit differently but I think that's only because I use different yeast (Dove's Farm) which can go straight into the flour. I just throw the flour salt and two teaspoons of yeast into a bowl, slosh in the 550ml of water and knead with the hand mixer. I leave it to prove by the radiator or in a sunny window with cling over the top of the bowl. I don't bother oiling the bowl either (it's an old big mason cash so things don't really stick to it). After the hour rising I do the same as you but don't cover the loaves with a tea towel, i just leave the baking trays on the top of the oven.

I think you make a very important point about the stray flour bits and gummyness, I think lots of people who aren't used to making bread would add more water when faced with the floury bits left in the bottom thinking that it isn't going to come together.

temps are 240 then 190 for conventional or 220 170 for fan assisted I think.

weezl74

Sian_the_Green wrote: »

Yikes, was I meant to be testing the egg free carrot cake or the eggy one?
WEEEZZZLLLL!!!! HELP!!!!!

am so sorry if I am too late on this, I was asleep, it was the eggy one, but please don't worry, you obviously need to get on with stuff!

weezl74

Sian_the_Green wrote: »

I thought I would post to say that I have found a great way of making up those 90 calories. 6 cadbury's mini eggs. sorted, and you're welcome

Have so far made breakfast for me and 2 of the housies and the pizza topping and bean pate are on the hob. Had an interesting one getting the lid of our jar of garlic paste before I realised the plastic was still on it... Not just a Mum-brain thing then eh? At my parents' house I often find myself about to put washing up in the washing machine and my dirty clothes in the dishwasher. Luckily (:( ) no dishwasher here so am gonna have a massive load of washing up to do after my productive day.

Am about to start making the breadsticks and am a bit nervous. Queen of String says to use 200g of the no-knead bread, does this mean dividing the bread recipe right down? I mean I don't want to make all the recipe really which is 1.5kg of bread flour. So what if I quarter it and make the breadsticks from that? (remembering to still use my minimum of 1 sachet of yeast)

I have to feed at least 10 tonight with 7 of them being men so don't want them to go wrong!

Thanks in advance!

quarter should be fine, as you say you are using the minimum of yeast. If making the no-kneed into breadsticks you'll prob need to make it less wet than I do for loaves, but I think you're a pretty intuitive cook sian, so you've probably done that already! fingers crossed...

Sian_the_Green

weezl74 wrote: »

am so sorry if I am too late on this, I was asleep, it was the eggy one, but please don't worry, you obviously need to get on with stuff!

Yes, how dare you have a life! lol. Sleep away my dear, I didn't mean you had to do everything for me

I was confused so have made one without egg, ah well. It is a little crumbly so far in its cooking but I will let you know how it tastes, well, housemate will have to taste it!

Breadsticks, recipe quartered with 7g yeast is rising (hopefully!) in the microwave according to aless's tips. I added less than the full amount of water but it was still a little sticky so may have to dust the workspace a little more! Will keep you informed on progress.

I have about 100g lard left, want me to try a half batch of an egg carrot cake? In which case which recipe is it now?

weezl74

shanks77 wrote: »

Hi i normally do a months shop at a time but happy to try out week to week and report on that.

:j:j YAY thanks shanks

Yes as you predicted i will be tweaking it slightly but it will be fun to have a change to routine and have some different meals. Both of us have enjoyed trying out some of the recipes for Shirl and its good to know that they are both cheap and nutritious, and i have been making bread and rolls for the first time so even as a fairly experienced cook learning new things all the time which is great. Can you point me in the direction of the Paul Merrett bread recipe i fancy giving it a go and if it doesnt work i can find things to use it up so dont panic about wastage. (I got some cheap bread flour that goes out of date soon so not wasting money if it turns out pants)

I hope Aless and Howlin have added extra (brilliant) detail to help, and his original is on the BBC good food website

Happy to write up for you if you give me an idea what you are looking for. Probably wont be as articulate as you write things Weezl as i have a tendancy to waffle a bit but will do my best.

All write ups welcome, and sometimes the waffly ones are fun! :rotfl:

weezl74

Sian_the_Green wrote: »

Yes, how dare you have a life! lol. Sleep away my dear, I didn't mean you had to do everything for me

I was confused so have made one without egg, ah well. It is a little crumbly so far in its cooking but I will let you know how it tastes, well, housemate will have to taste it!

Breadsticks, recipe quartered with 7g yeast is rising (hopefully!) in the microwave according to aless's tips. I added less than the full amount of water but it was still a little sticky so may have to dust the workspace a little more! Will keep you informed on progress.

I have about 100g lard left, want me to try a half batch of an egg carrot cake? In which case which recipe is it now?

eggless is still good as we need it for planner 2 so no prob

recipe for egg carrot cake in post 59, but reduce the oil to 200g (100g if halving) of the lard.

I really hope it's not too savoury and makes the cake beefy! Are you willing to put a teensy bit on your tongue and just check it doesn't have too strong a savoury flavour?

aless02

HowlinWolf wrote: »

Aless I do mine a bit differently but I think that's only because I use different yeast (Dove's Farm) which can go straight into the flour. I just throw the flour salt and two teaspoons of yeast into a bowl, slosh in the 550ml of water and knead with the hand mixer. I leave it to prove by the radiator or in a sunny window with cling over the top of the bowl. I don't bother oiling the bowl either (it's an old big mason cash so things don't really stick to it). After the hour rising I do the same as you but don't cover the loaves with a tea towel, i just leave the baking trays on the top of the oven.

I think you make a very important point about the stray flour bits and gummyness, I think lots of people who aren't used to making bread would add more water when faced with the floury bits left in the bottom thinking that it isn't going to come together.

temps are 240 then 190 for conventional or 220 170 for fan assisted I think.

yup, I tried to say that the process does change slightly depending on whether you're using normal dried yeast or instant stuff. Since it's the regular stuff (Allinson's ) on the list, that's what down. And also, the tea towel on the 2nd rising is optional, it's not really a big deal since it's just letting the dough rest and rise slightly before cooking.

And about the coming together...it can sometimes take a good few minutes of kneading for that to happen, so just persevere...dough with too much water doesn't rise properly so try not to add more unless you've been kneading for absolutely ages and it's still too crumbly. I've never had to add more water than what's called for in that recipe, though.

weezl74

Aless and Howlin your descriptions of the Paul Merrett are so helpful, thanks ever so much. With your permission I'd like to use your wording and his recipe combined when I publish it in the usual place. How would you like me to acknowledge you both? I can say 'my MSE friends Aless and HowlinWolf', or I can use your real names if you would prefer?

xxx