handmade bread

Penelope_Penguin

narabanekeater wrote: »

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

Plain flour is better, but I'd have a go with the SR There are lots of handmade bread recipes in this thread; I'll add thi later, to keep ideas together.

Hope your DD is loads better soon :A

angeltreats

Do you have any yeast?

If you weren't bothered about it being yeast bread, you could always make soda bread, that only needs plain flour and bicarb as a raising agent.

Erme

right currently I'm doing experiments in compact food processor bread having sold the breadmaker last week (cos it takes up too much room)...

this is this ams recipe (so far) since about 3.30am or so



Bread recipe (magimix) - 2lb loaf x 1

Need
1 compact FP (mine is a 400w)
1 2lb bread tin (pound land)
1 large plastic bowl (anywhere)
Cling film

Ingredients
10oz (?9oz = 250g) flour (or 8 depending - still to test) x2
1 tsp dried yeast in hand hot water/luke warm doesn't make a lot of difference I find. (250ml)
1 tsp salt
1 tsp sugar (just under)
1 tbsp sunflower oil


Method
Tip flour, oil, salt and sugar into the bowl fitted with metal (large) blade
Switch on (if you two speeds play but be warned - could jam when ball starts to form later)
During this time mix the yeast with water and a little sugar, stir until small balls form
Slowly put down feed tube until mix forms ball or is thoroughly mixed and in big lumps (you can shove it together later)
Put in plastic bowl

Repeat x 1
Kneed together (2 balls of dough in plastic bowl) for a few minutes to mix (add a little flour if necessary to make it dry otherwise it's rather sticky)
Put in loaf tin with cling film over - allow rise


I'm still to fathom exact quantities of flour...I find 12oz a disaster in a 2lb loaf tin so obviously it needs to be more than that but is 20z too much? I figure I might be able to get away with 18 seeing as that's 500g. I mean with 12oz or less you can leave it all night to rise and yes it doubles but it's only half a loaf!

Anyhow to be continued

Half - 1/3 risen in 1/2 hour so far in room temp room. I think I'm going to put these loaves in a mid hot oven (so that's 200c for folk like me..don't know the other conversions sorry) for 1/2 hour min or till I think it's done..

Am using poundland loaf tins with old lakeland liners (cos they fit fab)...
The second one I made using 20oz of flour is looking just champion right now...here's hoping

E
PS. You could make this cheaper by 1/2-part subsituting strong bread flour with the cheap stuff. Learnt off my frugal board

PPS. thanks for the tip on soda bread...if it makes good lemon curd sandwiches am happy :j...bicarb is way cheaper than yeast

northwest1965

Erme wrote: »

)


Method
Tip flour, oil, salt and sugar into the bowl fitted with metal (large) blade

Dont you need to use the plastic dough blade? Not sure what the difference is using the metal one, perhaps someone can advise?

Erme

northwest1965 wrote: »

Dont you need to use the plastic dough blade? Not sure what the difference is using the metal one, perhaps someone can advise?

Can't afford a plastic dough blade right now so making do with the metal one...just getting it ball like in the FP and then like semi kneeding in the plastic bowl (to be satin like) with extra flour as needed

hannahO_2

I love baking my own fresh bread in my toaster oven (that's all I've got!). I don't bother kneading the dough either so it only takes about 10 mins to knock up a dough and I don't even measure as I know the consistancy I need to achieve. I wonder why people buys BM!???? WHY need it!???

Just a small tip but it's worthwhile experimenting with different flours because texture would be different from one make to the other. For example, I've made rolls from Tesco's organic plain and strong flour, Dove's farm organic pizza flour, conventional Italian Farina (very fine 0 or 00 flour) and other small holder's strong organic pizza flour. They all produced different bread. Have fun!

PS- BTW I make a small batch in a pan with a lid or pyrex dish with a lid and keep the dough for upto about 3 days in a fridge (less to develop) or in room temperature so I have ready made dough for everyday. The flavour increases as each day goes by which makes it tastier. If you get hooch (greish water on top) around 2-3 days, just mix it back in the dough. It's OK.

andygb

I have baked bread for the last few years, and it is really tasty, with a good crust.
However, enough of praising my breadmaking, because all is not well.
I cannot produce a soft roll (no crust), suitable for burgers.
Should I be using milk, or maybe cooking at a lower temperature, or maybe less time in the oven?

northwest1965

andygb wrote: »

I have baked bread for the last few years, and it is really tasty, with a good crust.
However, enough of praising my breadmaking, because all is not well.
I cannot produce a soft roll (no crust), suitable for burgers.
Should I be using milk, or maybe cooking at a lower temperature, or maybe less time in the oven?

I presume you have tried covering with a tea towel as soon as they come out?
Mrs E is pretty well clued up on bread, perhaps she can help. I am sure I have read something about milk

http://www.ehow.co.uk/how_4514571_super-soft-bread-rolls.html

hannahO_2

andygb,

It's because it requires a slightly different ingredients. Think of a hot cross bun (without sugar in it). So yes, butter and milk are key to producing softer rolls compared to usual crusty rolls. As per previous poster, covering with a tea towel will help and also after baking, don't leave rolls in the oven as this will make your bread more drier hence more crust. On the other hand, nice shiny crusts are deliberately developed buy steam baking (as in professional bakers oven) so spraying the dough before baking and steam during the baking.

I haven't got a recipe at hand but I'm sure someone will come along with the perfect burger bun recipe. Alternatetively, try googling 'burger bun recipe' ?

northwest1965

northwest1965 wrote: »

I presume you have tried covering with a tea towel as soon as they come out?
Mrs E is pretty well clued up on bread, perhaps she can help. I am sure I have read something about milk

http://www.ehow.co.uk/how_4514571_super-soft-bread-rolls.html

Oops I meant thriftlady, her recipe uses milk and is on page 1 of this thread