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

edited 4 April 2010 at 7:33AM in How much have you saved?
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  • artybearartybear Forumite
    978 Posts
    added weezl. Im not a massive fan of any dried fruit so may just miss that bit out

    xxxxxxxxxxx
    In art as in love, instinct is enough
    Anatole France

    Things are beautiful if you love them
    Jean Anouilh
  • weezl74weezl74 Forumite
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    artybear wrote: »
    added weezl. Im not a massive fan of any dried fruit so may just miss that bit out

    xxxxxxxxxxx

    thanks :D sorry there might be a bit of a flurry of additions of recipes ready for batch day, will that be ok? Forgot to ask what techno restrictions you have whilst away?

    Right ho. Hmmmmn, maybe add a little more sugar arty, cos the raisins add quite a bit of sweetness to the cake :)

    :hello:Jonathan 'Fergie' Fergus William, born 05/03/09, 7lb 4.4oz:hello:
    :)Benjamin 'Kezzie' Kester Jacob, born 18/03/10, 7lb 5oz:)
    cash neutral gifts 2011, value of purchased gifts/actual paid/amount earnt to cover it £67/£3.60/£0
    january grocery challenge, feed 4 of us for £40
  • weezl74weezl74 Forumite
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    Quantities for Paul Merrett loaf to make 4 loaves instead of 3 :)

    1.5 kg white bread flour, plus extra for dusting
    1.5 pints water, at room temperature
    20g fresh yeast
    15g salt
    vegetable oil, for greasing
    small dish of salted water

    :hello:Jonathan 'Fergie' Fergus William, born 05/03/09, 7lb 4.4oz:hello:
    :)Benjamin 'Kezzie' Kester Jacob, born 18/03/10, 7lb 5oz:)
    cash neutral gifts 2011, value of purchased gifts/actual paid/amount earnt to cover it £67/£3.60/£0
    january grocery challenge, feed 4 of us for £40
  • artybearartybear Forumite
    978 Posts
    Im keeping up with you weezl no worries:)-I bought my laptop back with me so i could ''do essays' (which means catch up with you lot on MSE lol:D) and there is broadband so I'm just adding to the index whilst watching come dine with me. No hassle at all:A

    xxx
    In art as in love, instinct is enough
    Anatole France

    Things are beautiful if you love them
    Jean Anouilh
  • weezl74weezl74 Forumite
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    thanks arty :beer:

    ok DH and I going to watch Dr Who now. Just in case the testers are up with the lark tomorrow morning, is there any other info anyone needs before batch day?

    Hopefully Allegra's ace list above will give you lots to get cracking with :)

    :hello:Jonathan 'Fergie' Fergus William, born 05/03/09, 7lb 4.4oz:hello:
    :)Benjamin 'Kezzie' Kester Jacob, born 18/03/10, 7lb 5oz:)
    cash neutral gifts 2011, value of purchased gifts/actual paid/amount earnt to cover it £67/£3.60/£0
    january grocery challenge, feed 4 of us for £40
  • FrankieMFrankieM Forumite
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    Part of the Furniture 1,000 Posts Name Dropper Combo Breaker
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    is there a method anywhere for the bread?
  • weezl74weezl74 Forumite
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    FrankieM wrote: »
    is there a method anywhere for the bread?
    Allegra linked to it earlier in her list, I thought it might be easiest to leave it there cos I figured people would be using that list tomorrow frankie, does that make sense? How are you feeling about tackling the bread? :):T

    :hello:Jonathan 'Fergie' Fergus William, born 05/03/09, 7lb 4.4oz:hello:
    :)Benjamin 'Kezzie' Kester Jacob, born 18/03/10, 7lb 5oz:)
    cash neutral gifts 2011, value of purchased gifts/actual paid/amount earnt to cover it £67/£3.60/£0
    january grocery challenge, feed 4 of us for £40
  • Oooh, you go away for 2 days and look what gets accomplished! It's very exciting.
    Have I missed my chance to make pea soup to help the troops?
    Weezl, what happened to the lard plan for the carrot cake? Is that not a go-er at all? I added some ready brek stuff to my cake and it was really nice, if there is likely to be any left at the end of the month, might be worth putting it in there.
    Regarding the raisins in the cake, I am not a fan of dried fruit either really but the raisins in this cake are really nice. Any way you could make it in the food processor and blast the raisins to make a raisin paste to keep the sweetness and the nutrients without having the texture of them?

    Happy Easter to all! x

    (PS. eagerly awaiting your DW review Weezl!)
    God is good, all the time
    Do something that scares you every day
  • pammyj74pammyj74 Forumite
    3.3K Posts
    FrankieM wrote: »
    is there a method anywhere for the bread?
    Allegra wrote: »
    Here is the basic white bread recipe for my breadmaker (morphy richards).
    To make a 2 lb loaf you will need

    Water 1 1/2 cups
    Skimmed milk powder 4 tbsp
    Sunflower oil 4 tbsp
    Sugar 3 tbsp
    Salt 2 tsp
    Strong white bread flour 4 cups
    Fast action yeast 1 1/4 tsp

    Use setting 1 Basic

    here is the post allegra posted if thats any help :)
    MPs left feb '08 276- Dec 13 36 :T MB Jan 10 ~ £82,377 Dec 13 ~ £29987
    EMFD was Feb 32 :eek: NOW Dec 2013 its Dec 2016
    MF new target Dec 16 REACHED!! :j
  • edited 5 April 2010 at 6:27AM
    weezl74weezl74 Forumite
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    edited 5 April 2010 at 6:27AM
    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 :D
    frankie I'm just posting this again here because it's aless's very good detailed method if you decide to do the paul merrett loaf :)

    :hello:Jonathan 'Fergie' Fergus William, born 05/03/09, 7lb 4.4oz:hello:
    :)Benjamin 'Kezzie' Kester Jacob, born 18/03/10, 7lb 5oz:)
    cash neutral gifts 2011, value of purchased gifts/actual paid/amount earnt to cover it £67/£3.60/£0
    january grocery challenge, feed 4 of us for £40
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