Quick questions on bread making

Mistral001

Just try it and see what happens. I cannot think of a problem either way, but why do you want to do it this way? Why use the bread maker at all? All the breadmaker will be doing is mixing the ingredients and that can be done in second in a bowl.

Justamum

Lip_Stick wrote: »

Hi all.

I've a bread maker that has two 1lb compartments. I'd like to make the dough in the bread maker and finish it off in a 2lb tin in the oven. If I did this, would the two 1lb dough bind together in the 2lb tin or would I have to knead them together or something? Can I knead them together once the dough has risen?

Sorry if they seem daft questions. As you may have gathered I'm a novice with bread making!

TIA for any answers.

You could knead them together briefly if you want, it won't need much, but the other day I made marbled bread - white dough and wholemeal. I didn't knead the two together, just rolled them up like a swiss roll, and they blended together when they were baking.

Lip_Stick

Thanks for the replies.

The reason I wanted to use the break maker for the dough, was a mixture of a desire to not have flour everywhere and pure laziness.

I might do it the traditional way and get ds involved this time since I'm not in a rush to go anywhere this morning. Info is still useful though if I'm ever too busy to it old style.

maphil

I've recently been signed off work & looking for something to do I started making bread. Fancy bread makers are NOT essential. I've been using my umpteen years old Kenwood Chef with dough hook & my results are truly fab. Any mixer will do but having the dough hook takes away all of the muscle power required to knead.
I've used both strong white/wholemeal flours & sometimes a mixture of both with great results.

Basic recipe;

500 grams strong bread flour
12 fluid ozs tepid water,
1 teasp sugar
1 teasp salt
2 teasp yeast (or fresh equivalent)
1 tablespoon olive oil.

Bung all dry ingreds in the bowl, make a well in centre & add water & oil.
Using the machine knead for 5 mins.

Cover dough with cling film & put in warm dry place for 40 mins to prove.
After proving (it should have doubled in size) mould it into any shape you want or put in 2lb loaf tin. Prove again for 40 mins (it will again double in size) brush with milk (optional) bung into a hot oven (gas 6) for 30 mins.
It will sound hollow when cooked.

This may sound a lot of work but it's not & the results are so satisfying.
Happy baking.

maphil

Hi LIP_STICK.

I can't think of any reason why making the dough in the BM & transferring to a separate bowl shouldn't work. I think if you spent a few moments kneading doughs together that would be fine. I've had my best results by NOT putting it in a tin but using the nice round shape that naturally occurs on second proving. I just brush it with milk & put it straight into the oven. It looks like a huge roll/bap & tastes divine.
I also reckon that each 2lb loaf costs about 30-40p.
Best thing is to relax & enjoy it instead of worrying about mistakes. You can throw the odd mistake away & just bash on with the next attempt. My Granddaughter & I have endless fun making weird bread shapes.

Happy baking

Justamum

maphil wrote: »

Basic recipe;

500 grams strong bread flour
12 fluid ozs tepid water,
1 teasp sugar
1 teasp salt
2 teasp yeast (or fresh equivalent)
1 tablespoon olive oil.

Bung all dry ingreds in the bowl, make a well in centre & add water & oil.
Using the machine knead for 5 mins.

Cover dough with cling film & put in warm dry place for 40 mins to prove.
After proving (it should have doubled in size) mould it into any shape you want or put in 2lb loaf tin. Prove again for 40 mins (it will again double in size) brush with milk (optional) bung into a hot oven (gas 6) for 30 mins.
It will sound hollow when cooked.

This may sound a lot of work but it's not & the results are so satisfying.
Happy baking.

Just to say that sugar is absolutely not needed in bread making. I've got so used to not using sugar that if I do eat bought bread it tastes horribly sweet. Also for 500g of flour you only need 1 tsp of the instant yeast, so that should save money in the long run!

For anyone who doesn't know what gas 6 is (I don't ) I cook my bread at 200c (not sure what it is in fahrenheit, but do they still exist anyway?) for 40 minutes.

Ashnook

Has anyone tried using the yeast residue from home beer making as the yeast/liquid for bread making? I think it is worth trying ???

Brian