Ridiculous bread making question!

emsywoo123

19lottie82 wrote: »

Here is my effort I made last week (not sure why it wont rotate, sorry)

I am, as folk from Essex might say, Well Jel :cool:

19lottie82

emsywoo123 wrote: »

I don't have this. I have non-stick baking trays, and/or slver foil? And of course, a wing and a prayer.

Just lightly grease the non stick baking tray

19lottie82

claire16c wrote: »

Cant you just buy some measuring cups? I have some, one end measures 1 cup, half cup, 1/3 cup etc, and the other side measures tablespoons, tea spoons and ml.

theyre really handy for american recipes. Like this:

http://www.amazon.co.uk/11pc-measuring-spoon-cup-set/dp/B002GTKHUQ/ref=sr_1_2?ie=UTF8&qid=1327059942&sr=8-2

except that on mine the spoons and cups are 1 set, not 2 sets.

before I had them, I just used a normal tea mug.

I guess this might work. I was trying to work out the weight of "cups" and obviously ingrediants with different consitancies have different weights per cup.

I might invest in this, thanks.

BUT I would prefer books w good ol' grams!"

claire16c

19lottie82 wrote: »

I guess this might work. I was trying to work out the weight of "cups" and obviously ingrediants with different consitancies have different weights per cup.

I might invest in this, thanks.

BUT I would prefer books w good ol' grams!"

Oh yeah I couldnt be doing with that! I wouldnt even know where to start.

Id definitely get some, theres tons on amazon.

Sometimes I actually prefer it as its quicker than measuring.

The only thing though that I cant stand in American versions is '1 stick' of butter. :mad: I had to look that one up on the internet to find out the weight!

Sambucus_Nigra

I use this recipe for every bread now
500g flour
350g water
7 g dry yeast/10g fresh yeast
7g salt.

I have a set of cups measuring cups....so no hassle there.

emsywoo123

Well chums, I have chopped it and it is doing the 2nd prove thing now-I am going out, so I can't check it every 3 mins :rotfl:

19lottie82

emsywoo123 wrote: »

Well chums, I have chopped it and it is doing the 2nd prove thing now-I am going out, so I can't check it every 3 mins :rotfl:

You prob know this already but DON'T do this when it's in the oven. Opening the door will cause the temp to drop and ruin your bread, so resist the temptation.

Also give it a dusting of flour before you stick ti in the oven. LEt us knwo how it turns out

euronorris

19lottie82 wrote: »

I guess this might work. I was trying to work out the weight of "cups" and obviously ingrediants with different consitancies have different weights per cup.

I might invest in this, thanks.

BUT I would prefer books w good ol' grams!"

You can also get a set from Ikea, quite cheaply, that has a full cup (along with a line showing the half cup amount), and some smaller measurements too, such as tablespoon, teaspoon, 1/4 teaspoon etc.

Here they are, and a bargain at just 85p! http://www.ikea.com/gb/en/catalog/products/80152358/

I find them very handy for baking and cooking in general.

emsywoo123

19lottie82 wrote: »

You prob know this already but DON'T do this when it's in the oven. Opening the door will cause the temp to drop and ruin your bread, so resist the temptation.

Also give it a dusting of flour before you stick ti in the oven. LEt us knwo how it turns out

I will be good. I'll try.

How long should they take to cook? Some fairly big rolls?

euronorris

OK, you've got me in interested in giving this a try.

Found a recipe, here: http://allrecipes.com/recipe/traditional-white-bread/detail.aspx

Couple of q's:

How do you 'deflate' the dough? Is this just kneading?
I don't have a bread tin, so I guess I can just shape as much as possible (or make it round), and that will be OK still, right?

Thanks in advance x