Quick questions on bread making

wyebird

I noticed that they were bringing in a new one last week, so bought some of the old ones that were left as I knew it worked.

Chell

I've made the quick herby bread recipe that is in the grocery challenge recipe index.

I used the exact amount of cheese stated but wasn't sure how much a cup of liquid was.

It tastes delicious but is a bit like an unrisen yorkshire pudding. I cooked it for an hour, it is brown on the outside (perhaps a little too brown) but a bit squidgy on the inside.

The oven was set at the right temp but it had been on for over an hour as I baked cakes first. My oven isn't great so perhaps the temp was wrong or I used too little/too much milk.

Any ideas?

Thanks,
Michelle

Penelope_Penguin

Do you have a link to the recipe? We'll then be able to take a look and suggest what might have gone wrong.

Penny. x

angelnikki

Pennypinchingmum’s Herb Quick bread

Penelope_Penguin

chelltune wrote: »

I used the exact amount of cheese stated but wasn't sure how much a cup of liquid was.

My oven isn't great so perhaps the temp was wrong or I used too little/too much milk.

An American cup is 240ml. How much liquid did you use?

Penny. x

zarazara

sounds like the oven was a bit too hot.

Chell

Penelope_Penguin wrote: »

An American cup is 240ml. How much liquid did you use?

Penny. x

I've just filled the cup and then poured it into a jug to see, it was 240ml. How the heck did I manage to get it right?!

Sounds like it must have been the oven temp then.

Thank you.

Biggles

The oven was definitely not too hot, if anything 180C (350F) sounds nowhere near hot enough. I do a herb bread (foccacia) and start at 230C (450C), as with most breads.

Also, I suspect there's too much liquid; I use around 250ml or 1 cup for that amount of flour which works out well, but you are using 1/2 cups water + 1 cup milk + 140g cheese.

There's an absolutely horrendous amount of sugar in that recipe, 50g is about 12 teaspoons, that's gross!! I use none at all, the most I use in any recipe is a teaspoon to start the yeast. I don't know if that causes the problems but it certainly won't help the taste (or your teeth!).

Chell

PPMs pic makes it look fantastic so it must work for her.

http://forums.moneysavingexpert.com/showpost.html?p=10730349&postcount=616

It didn't taste sweet, it tasted really nice. Dh finished it off today despite the texture being wrong.

mummyjane

Hi,

Does using value flour make much of a difference to homemade bread? Do you need to add anything else? Complete novice breadmaker here

Thanks,

Jane x