Home-made bread vs store-bought bread

PLRFD

Well a sarny is just cheese or thin meat without bread.

A._Badger

Another Panasonic fan here and as for slicing it, I agree you have to wait till the loaf is properly cool. After years of making do with bread knives from the usual sources, a Japanese knife (somewhat overpriced but beautifully made) solved the slicing problem. I'm a little scared of the electric option, to be honest.

The one thing that puzzles me is that there appears to be little or no difference between the taste of a white loaf I make using, say, Aldi's bog standard bread flour and something like Wessex Mill. Oh, and I never use butter because it makes a cakey loaf. Olive oil seems to work a lot better. I completely agree that Chorley process bread is pretty nasty, though it's a guilty pleasure maybe once a year.  

DigSunPap

I used to make bread a few years back when I was given a bread tin for my birthday. Hasn't been out of the cupboard for a while - this thread is making me want to change that!

Rosa_Damascena

MarzipanCrumble said:

Really?  Who needs bread?  What for?  Don't see why if you are home cooking.  Use veg or potatoes to mop up sauce.

(yes being a devil's advocate but I am really interested as I used to walk with 2 females whose extra bread was used to feed the ducks - lots of it too!)

I've cut down on my bread consumption radically but nothing fills me up quite like a sandwich. I can eat apples for example, but lack any sense of satiety from them. Last night I resorted to some Shreddies I found lurking in the back of the cupboard, taken with hot milk they did the trick. UPF I grant you but stopped me thinking about my empty stomach.

MorningcoffeeIV

MarzipanCrumble said:

Really?  Who needs bread?  What for?  

In the UK, we have foods such as 'sandwiches' and 'toast'.

Try sticking a potato in a toaster and see how you get on.

prettyandfluffy

PLRFD said:

I’ve had 2 bread makers neither ever produced a decent loaf whatever I used or did.

Best way to use a bread maker in my experience, is to make the dough and prove it in the machine then remove it, knock it back and let it rise and bake it in the traditional (non-bread maker) way.  I think the bread benefits from the extra room and you can time the baking to suit the progress of the dough rather than relying on a pre-programmed limit.

A tip for anyone who likes malty bread: I add a tablespoon malt extract to the dough and don't use sugar.

Rosa_Damascena

prettyandfluffy said:

PLRFD said:

I’ve had 2 bread makers neither ever produced a decent loaf whatever I used or did.

Best way to use a bread maker in my experience, is to make the dough and prove it in the machine then remove it, knock it back and let it rise and bake it in the traditional (non-bread maker) way.  I think the bread benefits from the extra room and you can time the baking to suit the progress of the dough rather than relying on a pre-programmed limit.

A tip for anyone who likes malty bread: I add a tablespoon malt extract to the dough and don't use sugar.

Which turns the machine into an expensive bread prover when a warm environment will do.

DigSunPap

Rosa_Damascena said:

MarzipanCrumble said:

Really?  Who needs bread?  What for?  Don't see why if you are home cooking.  Use veg or potatoes to mop up sauce.

(yes being a devil's advocate but I am really interested as I used to walk with 2 females whose extra bread was used to feed the ducks - lots of it too!)

I've cut down on my bread consumption radically but nothing fills me up quite like a sandwich. I can eat apples for example, but lack any sense of satiety from them. Last night I resorted to some Shreddies I found lurking in the back of the cupboard, taken with hot milk they did the trick. UPF I grant you but stopped me thinking about my empty stomach.

I have been doing the same. Try not to eat too much bread as it isnt good for you. But it fills you up quickly!

Mnoee

I make a small loaf/large roll every week, as I make pizza on Fridays with enough extra dough for lunch on Saturdays. This is this week's - 4/5 wholemeal flour with 1/5 white flour, the white is a bread improver using the yudane method to make it super soft. I use a stand mixer for kneading, prove in a slightly warmed oven in this weather (or sit with it in the garden in the summer), then chuck it in the bottom of the oven with the pizzas to cook. No problems cutting it with a fairly cheap M&S bread knife. 

MrsStepford

My mother has a Panasonic breadmaker but her bread tastes more like cake. No idea what she does ! 

Husband makes flaxseed rolls, using Dr Sarah Myhill's flaxseed bread recipe, which is on YouTube. Just flaxseeds and water. No kneading either. 

Ryvita or a similar rye crispbread  can be spread with butter or pâté, Philadelphia, vegetarian pâté e.g. Granovita, Heinz sandwich spread, egg mayo, salmon paste, sliced cheese e.g. Leerdammer, Mexicana, Cathedral City, Jarlsberg, Gouda, Sokol etc plus sliced pickles, hardboiled egg, gherkins or beetroot. Ham, turkey ham, Prosciutto or Finnebrogue ham with mustard. Cottage cheese with pineapple or watermelon chunks.