handmade bread

helzbelz_57

oh dear, i think i might have done something wrong. mine has been on for about 2 hours now and only got about 3 mm of froth. i think the radiator is too hot as you say.

do you think it can be saved or should i start again?

thriftlady_2

helzbelz_57 wrote: »

hello all.

this is my first ever attempt at making bread. i am using the op recipe. i have used easybake yeast and no sugar as suggested and i have mixed it with 1/2 pint of warm water. it is now sittting on top of the living room radiator waiting for an inch of froth. how long should this take? ds is itching to get making some bread.

I think by easybake yeast you might mean easyblend. You don't need to reactivate it in water. You add it straight to the flour with any other dry ingredients, then mix in the warm water.

I posted a link to a breadmaking tutorial in post 526. Might help ;-)

There are pics of different yeasts here

Penelope_Penguin

As this has fallen from the front page of OS, I'll add it to the existing thread

Penny. x

helzbelz_57

thriftlady wrote: »

I think by easybake yeast you might mean easyblend. You don't need to reactivate it in water. You add it straight to the flour with any other dry ingredients, then mix in the warm water.

I posted a link to a breadmaking tutorial in post 526. Might help ;-)

There are pics of different yeasts here

yes, the sachet does say easy bake but the picture of the easy blend is the same as what came out of the sachet.

so do i just miss out the yeast in water and wait for the froth bit? do i just put it all in together?

thriftlady_2

Yes, put your flour, salt and easyblend yeast in a bowl, mix together then add water

sukimia

budgeteer wrote: »

Home-made bread is a little heavier and denser than shop-bought and is much more filling - not sure if this is what you got. We usually eat a couple of rolls while still hot, put a couple in a sealed bag for later. The rest, I put in a freezer bag and freeze. I get a couple out as required, leaving them to thaw for 10 minutes before cutting and toasting, or a little longer before buttering and spreading.

Thanks budgeteer.
I made the rolls and they were good when they were hot, once they had cooled I put them in a bag and the next day they were quite tough. :rolleyes: third day (today) my husband said he could build walls with them. :eek: They certainly didn't have a light and fluffy texture when freshly made, in fact I think they were too dense, not many bubbles!. Do I need to leave the dough to rise for longer?

helzbelz_57

thank you. so i have mixed it all and set it on the radiator to prove. how long should that take?

thriftlady_2

helzbelz_57 wrote: »

thank you. so i have mixed it all and set it on the radiator to prove. how long should that take?

It doesn't need to go on a radiator to rise. Just leave it in a covered bowl on a kitchen counter for a couple of hours. After it has doubled in size, knock back and place in tins if using them. Then prove (you are proving the yeast is working) for about 30-40 mins before baking. The dough should rise again to the top of the tins. See my pics for details.

andygb

budgeteer wrote: »

Home-made bread is a little heavier and denser than shop-bought and is much more filling - not sure if this is what you got. We usually eat a couple of rolls while still hot, put a couple in a sealed bag for later. The rest, I put in a freezer bag and freeze. I get a couple out as required, leaving them to thaw for 10 minutes before cutting and toasting, or a little longer before buttering and spreading.

I have found home made bread to be much lighter, and softer, with a more open cellular structure. It does not seem to be gooey, and stick to your teeth, and it makes lovely light, crispy toast.
The other advantage is that it never goes mouldy, just dries out after a couple of days.

MegandNicsmum

I was wondering if anyone had ever tried to make HM bread in the slow cooker...ie, do all the normal stuff and then put it in the slow cooker in a loaf tin so that it's ready for the morning?!?! My kids would love to wake up to some nice warm soft bread in the morning but not too sure if the slow cooker would make it wet and un-cooked?!?!?!