handmade bread

[Deleted User]

You all mke me feel awful I bought a breadmaker about two years ago and it's still sitting in it's box. To this day I havn't a clue as to what made me buy it and as I live alone I really can't see me using it .I think I may offer it on freecycle as it's just wasting away up on top of my cupboard .:o

looby-loo_2

I've just made Chelsea buns using my Kenwood Chef. I did it whilst cooking Sunday lunch and it seemed to take no time. They were so good my daughter has taken them back to uni! Oh well, good for the diet! I love making sweet yeast recipies

9 buns cost lees than 50p as the oven was on anyway.

I bought a bread maker because I just can't do plain bread but after the first month I never used it for baking as my results were still useless. I'm off to try the OP's recipe now. Wish me luck!

HariboJunkie

looby-loo wrote: »

I've just made Chelsea buns using my Kenwood Chef. I did it whilst cooking Sunday lunch and it seemed to take no time. They were so good my daughter has taken them back to uni! Oh well, good for the diet! I love making sweet yeast recipies

9 buns cost lees than 50p as the oven was on anyway.

I bought a bread maker because I just can't do plain bread but after the first month I never used it for baking as my results were still useless. I'm off to try the OP's recipe now. Wish me luck!

Can I have a recipe for the buns please? I've been meaning to try them for ages. :A

oldMcDonald

HariboJunkie wrote: »

Can I have a recipe for the buns please? I've been meaning to try them for ages. :A

Ditto Haribos post

I am a recent convert to 'hand made' bread. I used to have a Panasonic BM, which I loved, but when it died I replaced it with a MR Fastbake one which we don't like so much. I find the bread 'cakey'.

Recently I was given a Kenwood Chef and now use that to make my bread. I get 4 loaves plus a batch of rolls made and rising in 25 mins. The only hard work is weighing the ingredients!!

I would never go back to using the BM now and will be freecycling it on to someone else very soon.

looby-loo_2

HariboJunkie wrote: »

Can I have a recipe for the buns please? I've been meaning to try them for ages. :A

Old_McDonald wrote:

Ditto Haribos post

I am a recent convert to 'hand made' bread. I used to have a Panasonic BM, which I loved, but when it died I replaced it with a MR Fastbake one which we don't like so much. I find the bread 'cakey'.

Recently I was given a Kenwood Chef and now use that to make my bread. I get 4 loaves plus a batch of rolls made and rising in 25 mins. The only hard work is weighing the ingredients!!

I would never go back to using the BM now and will be freecycling it on to someone else very soon.

Just finished! I've made somemore Chelsea buns as DS2 complained at my having given the first lot to DD1. Then I made bread using the OPs recipe and both are in the oven as I type. (I did other stuff as well - I'm not that slow)

The sweet dough recipe is here. (It is the one I was taught at school by my cookery teacher who retired when I left in early 70's and she said it was her mums so it must be very old but I've never found an easier or more reliable one)

Dough
8oz strong white flour
1 oz butter or marg
1/2 oz sugar
1/2 oz fresh yeast (sorry I don't know what that is for dried)
1/8 pint milk (2 1/2 fluid oz)
I egg

Filling
1oz butter
1oz brown suger
sprinkle of cinnamon
2oz dried fruit

Glaze
1oz sugar
2 tbl spoon water

If using dried yeast use it as the normal instructions - my method is for fresh yeast as that is what I have

Mix the yeast with the just warm milk.
Rub the butter into the flour, stir in the sugar, stir in the milk/yeast mixture and the egg. Mix to a dough till elastic texture. It should be moist but should come away from the sides of the bowl when pulled up.
Cover with a plastic bag which does not touch it and leave to double in size

Knock back and knead for seveal minutes until smooth and velvety. It should not now be sticky. Knead on the table for a few more minutes then roll our to a 9" square. (If it is sticky use a little flour, but careful, use as little as possible)
Spread with the butter, sprinkle on the brown sugar, cinnamon and dried fruit
Roll up like a swiss roll.
Cut into 9 x 1" pieces with a very sharp knife. Turn the pieces on to their ends
Arrange in a well greased and floured 8" or 9" sandwich tin. Put on in the middle and the other round the outside
Leave to double in size, or so they all ouch each other
Back for about 15 mins in a hot oven (7 gas, 190 C)

Glaze
Just before they come out of the oven, heat the water and the sugar in a small pan until half the water is gone. Just at this point it starts to go thick. (Careful or you will make caramel and a burnt pan!) Get the buns out of the oven, out of the tin and 'paint' the sugar mixture on the surface. It will just be sticky.
Cool

The mixture can be used for fruit buns, hot cross buns, Easter tea ring, etc

Off to do my glaze now

count_rostov

kate83 wrote: »

How do you do it with the easy blend yeast?
Is it just mix all dry ingredients and add about 1 1/4 pint water all at once - then continue as recipe?

I normally use a bread maker but will give this a go and see if it comes out any different, just noticed there's no fat in your recipe, doesn't it need any? - just most have butter or oil to keep bread moist, wondered if it made a difference

Yes, put all the dry ingredients in a bowl then add the (warm) water a bit at a time, stirring as you go. You may need less or more water. I don't put any fat in the bread - the oil in the nuts/seeds keep it moist and also I use more water than most recipes I think.
Happy breadmaking!

ubamother

serious kneading is not necessari - google dan lepard's (bread guru!) guardian guide to baking and see the techniques section. I gave up on mi breadmaker a long time ago, and use the sponge technique - the bread is awesome, quick (not the whole process, but the bits u do urself!). His trick for soft bread is to use milk, but boil it first as there is something in the milk that inhibits rising, or softness, can't remember exactli - but it realli works. For posh soft bread I use his delicate milk loaf recipe.

looby-loo_2

I tried the OPs recipe and it made a lovely loaf. So easy and absolutely no mess, in fact, I didn't touch it at all until I tapped it on the bottom to see if it was cooked!
Thank you

oldMcDonald

looby-loo wrote: »

<snip>

The sweet dough recipe is here. (It is the one I was taught at school by my cookery teacher who retired when I left in early 70's and she said it was her mums so it must be very old but I've never found an easier or more reliable one)

<snip>

I made these this afternoon and the kids went mad over them!!

Thanks for shareing this, it has now been copied into my recipe book to make again

Fozz

I too am a fan of handmade bread, I bought a breadmaker at a car boot sale, but never got on with it, & didn't like the noise it made!
I now make bread by hand, and it's much better. It did take me a bit of practice, I threw away several "bricks", but now know the recipe by heart and can make nice bread quite quickly.
I don't bother to knead the dough for as long as it says in recipes, I use the Dan Lepard method previously mentioned (knead 10 seconds, leave 10 mins, repeat this 3 times) and it works a treat. The long kneading was one thing which always put me off making bread before.
I do buy shop bought as well, because I find I have to be in the right mood to make bread or it won't turn out nice!