Is breadmaking in a conventional oven any cheaper

weezl74

squeaky wrote: »

Do the old trick of using water saved from boiling potatoes as your liquid, and it helps (because plain flour is slightly lower in gluten than strong flour) if you then bake it on the whole wheat program. This gives it more time to rise and to form the proper chains for nice bread.

Hi squeaky,

What a great tip!
I'm using instant mash at the mo, to save money, d'you think I'd be able to use that very diluted to create the same effect as the starchy potato water?

Thanks,

Weezl x

kev1n3

Hi All.

My wife and I have been following this thread with great interest. We thought we'd let you have a few ideas for for the more daring bread makers out there, and Great for the summer months.

Apart from the conventional loaf she also makes: Apple bread - Apricot Nut Bread - Banana Bread - Buttermilk Bread - Honey Bread - Irish Soda Bread to mention a few.

Try this one.. its our favourite.


Banana Bread

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2 1/2 cups of all-Purpose Flour
2 ts Baking Powder
1 ts Baking Soda
1 ts Cinnamon, ground
1/2 cups Apple sauce
1 c Granulated Sugar
3 Egg Whites
4 Bananas, ripe, peeled and mashed
1 ts Vanilla Extract

Preheat oven to 350 degrees. Spray a 9 .5 loaf pan with
non-stick cooking spray.

Mix flour, baking powder, baking soda and cinnamon and set aside. In a larger bowl, whisk together apple sauce, sugar, egg whites, banana and vanilla. Add the flour the mixture all at once and stir gently to blend. Pour batter into prepared loaf pan and bake for 50 - 60 minutes or until inserted knife comes out clean. Cool bread completely before slicing.

we’d be more than happy to post more if anyone want to try some new idea’s.

enjoy.

ampersand

ZCC72 wrote: »

Well well well.....made the bread - it rises much quicker with fresh yeast, and smells GORGEOUS!!! I let it rise twice, and sprinkled the top with sesame seeds (great minds, ampersand!). It is the best bread ever! I felt so proud when it had finished, and started thinking about how 3 basic ingredients can become bread. I know it's not magic, but it comes close! I will be experimenting often, so will post back my findings in due course! First one, prosciutto bread.....mmmmm....

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HelloZCC72 - much as I'd like to claim Cerebral Greatness with you, I put seeds IN my bread(pumpkin, lin-, sesame, sunflower, poppy), not on top.
My loaves burst with them, so it's prob. v.similar, i.e. YUMMY:D

ampersand

danz0l wrote: »

Off topic slightly i know but how do you make that tiger bread topping ? Anyone know ?

############
Not off topic at all danz01.
No. I don't, but will ask Mr T its constituent parts...but then someone here probably knows already:T .

danz0l

Many thanks ampersand, i'd really appreciate it. Tiger bread has to be my all time favourite loaf and the smell is just to die for

carriebradshaw

I finally got round to making some bread by hand today

here it is

ampersand

carriebradshaw wrote: »

I finally got round to making some bread by hand today

here it is

SUPERB, CARRIE - WONDERFULLY WELL DONE!
and gorgeous smell pervades partout, sans doute!

ampersand

danz0l wrote: »

Many thanks ampersand, i'd really appreciate it. Tiger bread has to be my all time favourite loaf and the smell is just to die for

############
Not forgotten danz0l - just haven't seen my helpful man in Mr T of late.
Am still on the case.

carriebradshaw

thanks ampersand, I would love to know the secret of tiger bread too please when you find out

ampersand

An update on the 'Tiger' topping from Mr T - spoke again to nice mgr, Alan who took an em addy from me and passed the request for info to a.n.other.
No reply yet, but he gave me another potful of the lovely stuff(it keeps well in fridge - haven't tried freezing, but don't see why it wouldn't work).
He further suggested this route to 'the friends' I mentioned, who were also interested to know its source.
So, please collar one of your local Mr T mgrs - seems to be the only sure way.....
Good luck to all - hope you have someone as helpful as Alan at your store.