Weezl and friends Phase 3 - sitting pretty with Kitty

kindofagilr

Thanks for the ideas vie no idea how i would make rolls though lol

domesticgoddess789

Just thought I'd pop in and say hello. Am having some of the tomatoey houmous for lunch again, it's lovely

Hope everyone is well and you are enjoying the CFR recipes.

VenusFlytrap_2

weezl74 wrote: »

i think freezing will inhibit the yeast too much.

Weezl Weezl Weezl! On the subject of yeast, you've just reminded me of a question my thread thrawling has thrown up - there was some discussion about how much yeast to use in a half batch of the bread dough and you warned that you still need 10g yeast in a half batch, just wondered how much yeast you need for a quarter batch? Or is there a formula/rough calculation you can use to work it out for any amount of dough?

VenusFlytrap_2

kindofagilr wrote: »

Thanks for the ideas vie no idea how i would make rolls though lol

I've very little experience of breadmaking, but think we did breadrolls in Food Tech at school by just dividing the dough into balls (how big depends on how big you want the rolls) and baking them on a tray, for a shorter time than you'd do a whole loaf. Sorry I'm a bit vague, sure one of the experts on here will be along soon to explain better than I can!

weezl74

VenusFlytrap wrote: »

I've very little experience of breadmaking, but think we did breadrolls in Food Tech at school by just dividing the dough into balls (how big depends on how big you want the rolls) and baking them on a tray, for a shorter time than you'd do a whole loaf. Sorry I'm a bit vague, sure one of the experts on here will be along soon to explain better than I can!

no that sounds perfectly exactly what I do!

Yeast wise, you unfortunately can't go lower than 10g even for a titchy batch, so it really does make sense to make a larger batch if you possibly can!

Kind of, can I send you a loaf tin?

domesticgoddess789

Just wanted to add that I am just reading Nigella's latest cookbook and guess what is in it? PANZANELLA!!! The recipe is very similar to CFR's panzanella but the one on CFR works out much cheaper thanks to Weezl's clever use of cheaper ingredients. :T

VenusFlytrap_2

weezl74 wrote: »

no that sounds perfectly exactly what I do!

Yeast wise, you unfortunately can't go lower than 10g even for a titchy batch, so it really does make sense to make a larger batch if you possibly can!

Kind of, can I send you a loaf tin?

Thanks Weezl - glad I'd remembered rightly about the bread rolls! Have just looked at the calzone recipe and can see you'd answered my question there anyway! Wanted to check if this applied to all the dough based recipes, there's no mention of it in the pizza recipe, but assume that needs at least 10g yeast too?

Sorry hadn't really looked at the dough-based recipes before as HM bread doesn't seem to agree with me, can eat shop bought wholemeal but lots of white bread or even a couple of slices of HM gives me horrible stomach cramps!

When still living at home my dad was always baking it but I could never eat it without suffering afterwards :mad: So been a bit hesistant to try anything involving HM dough since then... although the pizza recipe looks tempting and sure my sort-of OH (gonna call him B from now on, easier to type!) would eat the rest if I just had a slice or two as an experiment!

Off to make my choc banana cake now - and funnily enough will be frugalising the recipe as it calls for 3 eggs and I've only got one so will add an extra banana (Google tells me they can be used as an egg substitute in cakes etc), also skipping the vanilla essence and choc chips so using hot choc powder instead - same one that goes in my porridge!:rotfl: Made cakes succesfully with it before so should work OK.

Will let you know how it goes, unfortunately can't do pics as I don't have a working camera or camera phone at the mo. Sorry Arty, I know you especially like to see what we all get up to in the kitchen!

kindofagilr

weezl74 wrote: »

no that sounds perfectly exactly what I do!

Yeast wise, you unfortunately can't go lower than 10g even for a titchy batch, so it really does make sense to make a larger batch if you possibly can!

Kind of, can I send you a loaf tin?

That would be lovely if u have one spare? Xx

MadDogWoman_2

Morning everyone,

I'm just in the process of introducing DD to the delights of eggy bread - with mushrooms instead of sausage as we had that for tea last night.

Pork joint is in the oven.

I have made brownies but not the CFR ones - they are a thank you gift to my brother for all his support during my work troubles, the CFR ones are being done this week too.

I have found willing tasters for the Christmas Pudding, I don't like it personally but my parents do.

Sainsburys have pork joints at half price at the moment.

I did my weekly shop there yesterday as I didn't have time to go elsewhere and with buying some items in their basics range I came in under my weekly budget, which hasn't happened in months.

domesticgoddess789

MadDogWoman wrote: »

Morning everyone,

I'm just in the process of introducing DD to the delights of eggy bread - with mushrooms instead of sausage as we had that for tea last night.

Pork joint is in the oven.

I have made brownies but not the CFR ones - they are a thank you gift to my brother for all his support during my work troubles, the CFR ones are being done this week too.

I have found willing tasters for the Christmas Pudding, I don't like it personally but my parents do.

Sainsburys have pork joints at half price at the moment.

I did my weekly shop there yesterday as I didn't have time to go elsewhere and with buying some items in their basics range I came in under my weekly budget, which hasn't happened in months.

Hi MDW

Sounds like your shopping yesterday was a great success and thank you for tip off regarding the half price pork at Sainsbury's!

I'm sure your brother will love the brownies. Well I definitely would if someone made me some!

You will have to let us know whether your DD liked the eggy bread too.