handmade bread

radiohelen

I saw this in the BBC Good Food mag this month.

Sheila Dillon's version of the Doris Grant Loaf

2Tspn oil
1lb/700g wholewheat flour
8oz/200g oatmeal (or white bread flour, oatflakes, spelt flour or polenta)
1 1/2 tsp salt
7g sachet or 2 tsp fast acting yeast
850ml/1 1/2pts warm water

Grease two large loaf tins with oil. Mix the flour and oatmeal, salt and yeast in a large bowl, make a well, then pour in the water and 2 Tbspns oil. Mix well - the dough will be a lot wetter than normal bread dough - like very thick porridge. Divide between the two tins, cover with a damp tea towel and leave for 30 mins until doubled in size.
Heat oven to 200c bake for 40 mins....

Sounds ridiculously easy and I might have a go later!

SailorSam

Penelope_Penguin wrote: »

Do you allow the bread to cool before you slice it Warm bread can have a tendency to crumble.

We have an exisiting thread with loads of recipes for handmade bread; I'll merge this thread so that you can take a look

Penny. x

When i get my bread out of the breadmaker it smells to nice to allow it to cool. I have'nt got the will power, it shouts at me to eat it right away.

beautiful_ravens

RE: The 1 hour bread - Its actually an emergency bread recipe from an old BeRo cook book, good for making quickly and not faffing with proving and stuff, I quite like it and its easy. I use another recipe for proper yeast bread, but it takes about 2-3 hours depending on where I leave the dough to rise.

EDIT - I wondered why people were 'answering' me and just realised why - I was responding to the post above :

I'm not too keen on bread, but my son and daughter have sandwiches and I'd love to make homemade bread with them. However, when exhubby and I had a breadmaker the bread used to come out with a thickish hard crust and very crumbly, half would fall to pieces when he cut it.

I need a bread that's going to be easy to make into 'normal' sandwiches for the kids, is that possible? I don't have a breadmaker at the moment, so it'll have to be 'freehand' although if it helps I'll keep my eyes open on freecycle!

But since I replied, that thread has been put in with this one, so it looks like Im asking a question!

competitionscafe

There is a recipe for soda bread rolls here: you can make up the dry mix in bulk in advance so it's really quick to make some rolls whenever you want - no kneading or proving required.
http://www.danlepard.com/forum/viewtopic.php?t=2274

http://www.bbc.co.uk/dna/mbfood/F2670471?thread=6279694

thriftlady_2

My household finds that hm bread slices much better after it has been frozen.

I have been asking them if they can tell when they are eating bread that has been frozen or not. They can't. I make a half and half wholemeal/white loaf which is quite dense and fairly moist.

flissh

:eek: Am making Count Rostov's bread and quatermouse (sp?) has taken over my kitchen. The dough had spilled over the sides of the tin and ooozed everywhere. An absolute bu@@er to clear up.

But have just taken it out of the oven and it looks good. So am going to have egg on toast for tea. Yummy.

Followed by Chelsea Buns. My mum used to make these and I have been wanting to try them for ages, so really glad to have found this thread.

thriftlady, made your rolls the other day and they were great. Thanks all for posting the great recipes.

clutterydrawer

Was just doing this since I no longer have a bread maker....it says "leave in a warm place to rise" - but where?

the house is pretty chilly and I can't really justify turning on heating or oven jsut to rise the bread.

MRSMCAWBER

Hi there

I make by hand..and I don't put it anywhere warm (unless Im desperate and in a hurry) -then its by a window in the sun (but without draughts)
I cover the bowl of dough with a carrier bag like a tent and leave until doubled in size... the longer and slower the proving is the better the flavour and texture

Bobbykins

I'm with Mrs M on this one. The longer and slower it proves the better the bread. You can put it anywhere to prove, as long as it isn't in a draught.
I'm not sure it's recommended but I've actually proved dough overnight in the fridge when I had an emergency part way though breadmaking....(just stuck it in the fridge out of the way and forgot about it ) ...it was fine!

MRSMCAWBER

Bobbykins wrote: »

I'm with Mrs M on this one. The longer and slower it proves the better the bread. You can put it anywhere to prove, as long as it isn't in a draught.
I'm not sure it's recommended but I've actually proved dough overnight in the fridge when I had an emergency part way though breadmaking....(just stuck it in the fridge out of the way and forgot about it ) ...it was fine!

:T My mum was always so busy on a weekend when we were kids that she would make the dough and put it in the fridge over night then take it out first thing in the morning , shape and allow to prove whilst she did dinner then straight into the hot oven..-it did take a while to warm up and rise, but heck did it taste great .. I sometimes do this when I know Im going to be busy