handmade bread

xrjtg

snowmaid wrote: »

The 7g usually equates to a teaspoon.

Using a proper measuring teaspoon, I find that 7g sachets contain two and a half teaspoons.

Using more yeast than recommended shouldn't ever be a disaster, although timings may change, and different rising times can affect the type of bread you get.

zippychick

Good question Northwest!

I would have guess it would be ok to add them after the first rising, but this recipe suggests adding just before popping in the oven - with an egg glaze , so I would give that a go

Let us know how it goes! You're making me hungry now!

northwest1965

I put them on after the 1st prove. Brushed with a little oil and they turned out great!

Owl

Hello fonts of all breadmaking knowledge!!

I asked this in one of the OS daily threds but got no reply..... If I want to make 57g rolls (yes, slimming world!!) do I weigh 57g of dough or is there a special little formula for doing this???

Please help... I love HM bread but it just doesn't fit with the diet at the mo....
Owl x

euripidesralph

Hiya

Just wanted to say thanks so much ladies (and gentlemen possibly ) I have made my first batch of handmade bread and am so proud of it, DH thinks I have lost the plot - although he says so through a mouthful of bread lol

I would never have considered making bread rolls before but reading this thread gave me confidence to try and I made a small white loaf and 6 bread rolls

Would post photos but they are on my phone and may have to get DH to figure out how to do that

Want to say a great thanks to all of you on this thread - oddly enough am really excited at achieveing this - even rang my parents to tell them (I know I need a life lol) and Dad was impressed

sorry to gush lol but thanks

xxx

northwest1965

euripidesralph wrote: »

Hiya

Just wanted to say thanks so much ladies (and gentlemen possibly ) I have made my first batch of handmade bread and am so proud of it, DH thinks I have lost the plot - although he says so through a mouthful of bread lol

I would never have considered making bread rolls before but reading this thread gave me confidence to try and I made a small white loaf and 6 bread rolls

Would post photos but they are on my phone and may have to get DH to figure out how to do that

Want to say a great thanks to all of you on this thread - oddly enough am really excited at achieveing this - even rang my parents to tell them (I know I need a life lol) and Dad was impressed

sorry to gush lol but thanks

xxx

Thats exactly how I was when I made my 1st batch, its great isnt it. Homemade bread toasted tastes wonderful. Well done, cant wait to see pics

Redfraggle_3

Hello Everyone- I tried out the OP receipe yesterday and then again today. Yesterdays went in the bin ...think i used too much yeast
Todays however was sensational..the whole family loved it and the smell wafting through the house ...delicious.

Thanks!!

zippychick

Owl - did you get an answer? I'm not sure there is a formula as such - maybe trial and error? If i were you i would try making a crusty loaf and cutting the required bread? Weigh your dough first, then see how much it turns out as a loaf? Sorry if that's not much help ....

Redfraggle & Euripidesralph - so glad it went well for you! I remember how exciting it can be:j:D

northwest1965

Owl wrote: »

Hello fonts of all breadmaking knowledge!!

I asked this in one of the OS daily threds but got no reply..... If I want to make 57g rolls (yes, slimming world!!) do I weigh 57g of dough or is there a special little formula for doing this???

Please help... I love HM bread but it just doesn't fit with the diet at the mo....
Owl x

I'd say just have a go, do some experimenting, its worth it for homemade bread. Weigh out dough say 45g and see what it is cooked, do 50g and so on. Good luck, let us know how it goes

narabanekeater

Ive got a poorly daughter off school today who would like to make some HM bread to go with her soup for later
Can anyone please be as kind as to share a basic bread recipe with me please?
Ive got normal and SR flour but not bread flour. As its just for a one off im hoping that I wont need strong flour
Many Thanks