The recipes that made me pack away my breadmaker

Louisa_2

What wonderful bread ideas npsmama, I'm salivating just reading your post!

I use my Kenwood Chef with the dough hook for kneading too, makes the whole process so much easier. Despite being a fairly patient person normally, I just don't have the patience for kneading by hand, I can never get into the illustrious "rythym" that others have luckily found:)

Just going to pre-heat my oven now...

Louisa_2

Darn it sorry for double post

**purpleprincess**

I'm confused!!

what does C stand for in the first recipe? And is it the first recipe on the wholewheat link you refer to?

And am I right in thinking that TB is tablespoon and tsp is teaspoon??? And do I need the dough enhancer, what is this by the way??

Can I just use the yeast I normally use?

And finally! the auto baker, what is this??

Thanks!!

thriftlady_2

The C stands for cup (8fl oz measure), TB is tablespoon and tsp is teaspoon.

Seakay

A UK address for sourdough cultures:

http://www.manchesterconfidential.com/index.asp?Sessionx=IpqiNw86IWXnKaqiNwF6IHqi

What do people use to grind their own flour? Do you need a special machine?

npsmama

OK, to clarify this is what I do:

Mix in a large bowl:

2 1/2 Cups Warm Water
1 1/2 Tablespoons dried Yeast
2 Cups whole wheat flour

Go do something else for 15 min.

Come back. The mixture will have risen.

Pour on the mixture:
1/3 Cup honey
1/3 Cup oil
2.5 teaspoons salt
4Cups wholwheat flour

Knead with dough hook for 6min (I actually watch the clock) on speed 4. If it looks a bit wet add a bit more flour but be warned! too much flour makes the loaf really crumbly. You want the dough to be more interested in sticking to itself and the hook than to you, It should still feel tacky if you prod it.

Place dough in two greased 8x4 loaf tins and leave to rise for about 1hr.
Bake for 35min at 175C.

There are only 2 places you can go wrong:
1. by not kneading enough, you need to knead until you see webbing (stretchy strands in the dough)
2. by adding too much flour. You want a moist-ish dough that holds its shape - not a piece of playdough!

lex

Pandora123 wrote:

Where do you get the wheat for your homeground flour? Do you use instant yeast or regular yeast for the wholewheat bread? Where do you get the dough enhancer?

I could never get a decent loaf out of a breadmaker, so I make mine by hand as well. I use an adaption of a Jamie Oliver recipe. I also came across a really nice recipe for hamburger buns. (Can post the link if anyone is interested.)

:A

I would love the hamburger bun recipe - they sound great! Thanks!

lex

Pandora123_2

lex wrote:

I would love the hamburger bun recipe - they sound great! Thanks!

lex

I adapted the recipe found here:

Hamburger Buns

Because the recipe is American, and also because I'm vegan, I made a few changes, including converting the cup measures to weight. Also, there are only two of us, so a half recipe of six buns is enough in one go. And, the buns stuck like crazy to the parchment paper (actually I used greaseproof paper, maybe parchment works better), so I simply greased and floured my baking tray and that worked a treat.

Here is my revised recipe for SIX buns (half of the original recipe).

Hamburger Buns

1/2 cup warm water
pinch sugar
1-1/8 teaspoons active dried yeast
300g strong flour
100g plain flour
1 tablespoon sugar
3/4 teaspoon salt
1/2 cup warm soya milk
1 tablespoon rapeseed oil

For glaze:
rapeseed oil
OR
1/4 cup water
1/2 teaspoon cornflour

Add pinch sugar to warm water. Sprinkle over yeast and set aside to prove for 10 minutes.

Mix flours, 1 tablespoon sugar and salt in a large bowl.

Add oil to warm soya milk.

After yeast has proved, add it along with the warmed soya milk/oil mixture to the flour mixture. Stir until combined and then turn out onto a floured board.

Knead for 10 minutes, adding (if necessary) just enough extra plain flour so dough does not stick to hands (dough will be soft).

Put kneaded dough into greased bowl, cover and let rise in a warm place for one hour, until doubled in bulk.

Punch dough down and divide into six pieces. Form each piece into a tight ball and place on a greased and floured baking tray, 2" apart. Slightly flatten each ball. Cover and let rise again for 30-45 minutes, until doubled.

While buns are rising, preheat oven to 200C.

A note on the glaze: Brushing the buns with oil before baking makes them brown evenly, however sesame seeds (my favourite topping for burger buns) do not stick. Sesame seeds will stick to the cornflour glaze, but the buns don't seem to brown as evenly (at least in my oven!). It could be that the egg glaze specified in the original recipe satisfies both criteria (if, indeed, a sesame seed topping is something that you want ). Last time I made them, I added a teaspoon of oil to the cornflour glaze and that seems to have worked the best so far.

To make the cornflour glaze: heat 1/4 cup water and cornflour until mixture is thickened. Cool before using.

When buns have risen, uncover and lightly brush with glaze (oil or cornflour). Sprinkle with sesame seeds if you want.

Bake for 20-25 minutes, turning tray around after 15 minutes, and covering buns with foil if they brown too fast.

Cool on a wire rack.

Makes six.

:A

tallulah_beaulah

Wow, npsmama and Angelina-M, you're both my new heroes for milling your own flour! Here's a link to ukjuicers page for millers, for anyone else interested:

http://www.ukjuicers.com/grainmills.htm

Just been looking at them out of curiosity... might be my long term goal for the end of 2008 to start milling flour. (2007's big goal is a proper go at growing veg).

I'll be trying out that wholegrain bread recipe this weekend too. I think there's going to be a lovely waft of homemade bread all over the country this weekend, thanks to this thread!

newlywed

Just been out and bought wholewheat flour and yeast to try this out!!

Haven't baked with yeast in years!