handmade bread

elf06

well i have bitten the bullet and chucked the dough in the oven and it has started to rise although not as much as i would have hoped for. To be taken out at 2.15 so fingers crossed

Penelope_Penguin

elf06 wrote: »

well i have bitten the bullet and chucked the dough in the oven and it has started to rise although not as much as i would have hoped for. To be taken out at 2.15 so fingers crossed

Did you not give the dough a second rise?

Penny. x

elf06

Penelope_Penguin wrote: »

Did you not give the dough a second rise?

Penny. x

Nah ran out of time - had someone coming to pick me up so just bunged it and and hoped for the best :rotfl:Havent tasted it yet but it looks ok

[Deleted User]

thriftlady wrote: »

Soft bread rolls -makes about 15

Mix in a large bowl

1½ lbs white bread flour
½ lb wholemeal bread flour
you can use all white flour if you want white rolls
2 tsp sugar-optional
2 tsp salt
4 tsp easy-blend yeast Have since found 3 tsp is perfectly adequate. Might even be worth trying with less.

Stir in

½ pint hand-hot milk
½ pint hand-hot water
I generally use milk from the fridge and then top it up with just-boiled water

Mix together to form a dough.

Knead the dough for about 4 mins, until smooth and elastic.

Cover with a damp cloth and leave to rise for 1½ hours.

Knock back (give it a good thump all over to knock the air out) and knead again a few times.

Shape into rolls about the size of a cricket ball. Place them on greased baking trays (I get 15 on one very large tray, they spread a bit and join together so you have to tear them apart when baked).

Leave covered with the damp cloth for 25 mins.

If you want flattish bap-like rolls then press them down with your floured palm before putting in the oven.

Bake at 210-220 c for 15-20 mins.

If you want the tops to remain soft then cover the tray with a clean dry cloth as soon as they come out of the oven. Allow to cool.

Rolls freeze well.

Thanks so much for this recipe. I used 1 and half ounces of fresh yeast because dried just doesn't work for me I had to add an extra 1/2 pint of warm water to my rolls so one and a half pints of liquid altogether. HOWEVER, my rolls turned out completely wonderful. I hardly kneaded the dough for more than a couple of minutes. 10 rolls are now in the freezer along with a loaf and a half of bread made from another recipe on here. I must find the person's post so I can thank them too! Awesome:j

Oh! I've just realised why I had to use so much extra liquid. I read one and a half pounds of wholemeal flour by mistake. Silly me. Anyway, I was very chuffed with the result so I'll continue with my, (ahem) adapted recipe.

p00

I bought some silicone loaf 'tins'. Anyone made their loaves in these please.

xxp00

Soubrette

Well my morphy richards gave up the ghost over christmas and as it was the second one I had had I felt it was time to have a go at hand baking.

It's taken me a few goes but using thriftlady's soft roll recipe, I have managed to bake two very reasonable 4lb loaves every few days.

The highest compliment was from my daughter who asked why we were having white bread now, even though it is still 3/4 white and 1/4 brown flour (perhaps a hint I could increase the brown a bit more ) - I wanted a softer loaf because they tend to leave the crusts otherwise and that was always the big complaint about the breadmaker.

The only slight disadvantage is how physically small the slices are compared to the shop bought or bread maker loaves but I've told the girls to treat each sandwich as a half sandwich and make two.

Thanks Thriftlady :T

Sou

flowerfish

thriftlady wrote: »

Soft bread rolls -makes about 15

l.

I think I love you Thriftlady, I just made these and they are gorgeous!!! My first attempt so thank you so much.

I used half the dough to make a loaf which has come out really well too.

I have thanked. :beer:

zippychick

caveman38 wrote: »

After posting on wrong thread.
With our Panny 254 we have had success making both white and wholemeal loaves.
The 2 questions that we would like the answers to are.
Why is our bread grey and not white like say, Warburtons. Also why does our bread not smell like bakers bread both when freshly cooked and even after standing.
The consistency, shape and appearance are great but would like to know those answers if you can please

Caveman - just to let you know this is a Handbaking thread. There is a thread specifically for Panasonics - here so you might get a better answer in there

andygb

zippychick wrote: »

Caveman - just to let you know this is a Handbaking thread. There is a thread specifically for Panasonics - here so you might get a better answer in there

You should at least have tried to convert him, I mean there he was, strutting his stuff in our "hood", with his newfangled "pannysonical nucular" bread maker device, and you just let him go!

We could have shown him the error of his ways, introduced him to brown crispy crusts, heavenly texture, smells which you only find in "Artisan Boulangers" in the heart of France.

We have to try much harder next time!;)

zippychick

andygb wrote: »

You should at least have tried to convert him, I mean there he was, strutting his stuff in our "hood", with his newfangled "pannysonical nucular" bread maker device, and you just let him go!

We could have shown him the error of his ways, introduced him to brown crispy crusts, heavenly texture, smells which you only find in "Artisan Boulangers" in the heart of France.

We have to try much harder next time!;)

Ah but he has only bought a Panny , and didn't want the newly paid for gadget to be resigned to the cupboard already:rotfl: