handmade bread

eilidh_s

I started using honey in my bread instead of sugar one day when I had run out and I haven't looked back. I think it somehow preserves the bread a bit too as it doesn't seem to go stale as quickly. I can get a whole extra day out of big loaf which is quite good! Also do not skimp on the salt, I know we are all meant to be cutting down but a good loaf needs it. Just find a really basic recipe and then experiment, tweak the ingredients until it works for you.

zippychick

I've merged this with our handmade bread thread so you can see what others do

GetRealBabe

rinabean wrote: »

Replace some (up to half I'd say) of the liquid in a recipe with oil,n

Hi

I've never seen a bread recipe that does that. Would it rise ok? The most oil I've used is 2-3 tsb.

Swan_2

rinabean wrote: »

Replace some (up to half I'd say) of the liquid in a recipe with oil, and make sure there's enough salt in it. That's what separates terrible homemade bread from the good stuff in my opinion

LittleLauz wrote: »

Doesn't all that oil make it hugely calorific though!!!
I'm trying to be healthier by baking my own.

GetRealBabe wrote: »

Hi

I've never seen a bread recipe that does that. Would it rise ok? The most oil I've used is 2-3 tsb.

LL & GRB & anyone else who sees rinabean's post,

please don't try randomly replacing up to half the liquid with oil :eek: it simply won't work, your bread definitely won't rise properly, if at all

a bit of oil does make bread keep better & gives it a nice texture & flavour, but it needs to be kept in reasonable proportions in relation to the rest of the ingredients

Justamum

rinabean wrote: »

Replace some (up to half I'd say) of the liquid in a recipe with oil, and make sure there's enough salt in it. That's what separates terrible homemade bread from the good stuff in my opinion

That would be horrible bread! If you use 500g of flour and 300ml of liquid, you think 150ml of that should be oil? Sounds foul to me. I don't put oil in mine at all and it's lovely. A long initial rise is what gives it a really good flavour. I make my dough in the evening, then next morning put it in the tins.

Mimi_Arc_en_ciel

Sorry to ask - but does anyone have a fabulous home made break recipe? (by hand - not machine) or can some one tell me what im doing wrong? I used to make lovely bread but lost the recipe. Tried a few i've found online. First one - even the birds wouldnt have it! Just made some more using different recipes and whilst middle is nice and soft, crusts are solid. Have wrapped it in a tea towel to cool to see if it softens it

Thanks in advance x

Mister_aaa

650g bread flour
15g oil (butter or olive oil)
10g salt
5g sugar
1 sachet of yeast (12g i think).
400ml of hand warm water
herbs (whatever you like)

In big bowl put all ingredients, and mix in water with a wooden spoon until you have a dough(ish) constistency.

Turn out onto a floured surface, knead for 10 mins adding more flour if its soggy, or more water if its dry.

After the dough is kneaded, put into a floured/oiled bowl, cover with a tea towel, and put in a warm place for 2 hours.

After 2 hours, knock air out of dough, shape into a preferred shape or tin, place on top of pre-heating oven (gas mark 8), for 30 mins, again covered with a tea towel.

After 30 mins, bung it in the oven, cook for around 30-40 mins.

Mimi_Arc_en_ciel

oo fantastic thank you! will try tomorrow and let you know how I get on! x

Pink.

Hi mimi,

This thread has lots of recipes and advice that may help:

handmade bread

I'll add your thread to it later to keep the replies together.

Pink

got-it-spend-it

I highly recommend this one http://www.cheap-family-recipes.org.uk/recipe-breadofheaven.html?opt=rsnack.