shocked

elisabeth76

I too would definitely highly recommend a breadmaker. I was lucky enough to find a new Panasonic on Ebay 2 years ago for £30 and haven't bought bread since. Had very few failures in terms of bread recipes but we've settled on a few favourites now which are embedded in my brain, so easy to do and obviously depending on ingredients, I reckon on a large delicious loaf costing us around 75p.
This one is our current favourite and never fails to come out beautifully-
Sundried Tomato Loaf
300gms strong white bread flour
100gms wholemeal bread flour
100gms seed bread flour
1 sachet dried yeast
11 fl. oz. tepid water
Half a jar sundried tomatoes (180gms size jar) chopped
2 tabs olive oil from the sundried tomatoes jar.
1 tsp salt
Then I set it on basic, wholewheat, large and come back 5 hours later to a lovely golden loaf with a tomatoey flavour, great toasted with marmelade or cheese. I slice the loaf up and freeze half as there's just the 2 of us.
Think my bread would be quite a bit cheaper if I didn't use the tomatoes.
We usually reckon on around 40p-50p a loaf for the wholemeal and seeded ones.

lizalloareds

does anyone know what cups of flour/liquids are in grams/mls

Justamum

lizalloareds wrote: »

does anyone know what cups of flour/liquids are in grams/mls

It depends what you're measuring. If I've got a recipe in cups which I want to convert then I'll measure it out in cups and weigh it and write it on the recipe (sometimes has to be rounded to the nearest few grams as cups aren't as accurate).

Dave101t

hi hoo, SNAP! that Allison wholemeal loaf in S is £1.40-£1.50. i bought the cheap stuff for 70P but ended up on the allinsons as its so much nicer. i can only justify spending £1.50 of a loaf if ive made a killer saving on something else tho. maybe its time to dust off the old bread maker...

Petlamb

Re: oats in things, I've never found it to go goopy, only creamier.

I tend to add them to bolognaise, and add them once it's pretty much got everything else in, sprinkling over the surface of the bolognaise, then stirring them in well.

rosie383

Vampiric_Addiction wrote: »

Re: oats in things, I've never found it to go goopy, only creamier.

I tend to add them to bolognaise, and add them once it's pretty much got everything else in, sprinkling over the surface of the bolognaise, then stirring them in well.

I'm sure I won't be the only one who admits to adding too many oats and ending up with bolognese flavoured porridge! Yuck!_pale_

gunsandbanjos

rosie383 wrote: »

I'm sure I won't be the only one who admits to adding too many oats and ending up with bolognese flavoured porridge! Yuck!_pale_

lol, you're definitely not alone there! I used to use oats but switched to red lentils and much prefer it.

Austin_Allegro

Homemade bread tastes much better than shop bread and is cheaper. You don't need a machine to make it. Soda bread is the easiest and quickest kind to make.

As for mince, you can 'cut' it by about 50% using oats. (The cheapest porridge oats are fine). I sometimes make a 'poor man's steak' by mixing mince, oats, herbs, onion, garlic and a bit of oil, squash it all up together into a steak shape and fry it - lovely!

plum2002

if good bread with no machine or kneading is wanted, buy this, seriously the bread is AMAZING! http://www.bookdepository.co.uk/book/9780091938949?redirected=true&gclid=CM6OgYe6jrUCFU3HtAodXhUAgQ

Petlamb

rosie383 wrote: »

I'm sure I won't be the only one who admits to adding too many oats and ending up with bolognese flavoured porridge! Yuck!_pale_

Heh, doesn't sound good! Luckily I think I've always played it super safe by adding a handful no more