handmade bread

Justamum

betony wrote: »

:rotfl:

I'm resurrecting this thread, mainly because I have my second ever successful hand made loaf sitting in the bread bid.:D I basically used the recipe on the back of the yeast packet and it is sooo tasty that I would feel hard done to if I ever have to buy bread again. And it is much cheaper than buying a loaf of even so-so quality from the supermarket.

So, come on, anyone else have any boasts about their home made bread? Share with us!

Home made bread is so much nicer than bought. I don't put sugar in mine, so when I do eat bought bread I find it horribly sweet.

I've been making my own bread for years, but the whole process, and the way it magically grows still fascinates me in a childlike way :rotfl:

northwest1965

I love making my bread. My stepkids like it for toast:)

j0nnyboy69

Has anyone got a recipe book/pdf of bread maker recipes? I also prefer the oven but with work etc I love coming back to a loaf of bread, nice and warm.

freezspirit

Recently I've started to make small batch of rolls/buns and have been gradually been getting better results. However I've notice the last couple of batches have left a salty aftertaste. The main difference from the early batches have been the flour. From Allinson flour to the lidl one that contains ascorbic acid powder so I wondering if that the weird aftertaste at the back of my mouth.

Here the recipe I'm using, if anybody can help me to refine it that would be great:

500g bread flour
1 packet of yeast (7g)
2.5ml of salt (approx 1/2 teaspoon)
10ml of sugar (approx dessertspoon)
25-35g of unsalted butter
200ml of cold water
100ml of hot water

Knead for 5mins then prove for 11/2 -2 hours.
2 knead then shaped into balls then put onto tray and proved again for an hour.

pre heat oven on gas mark 6, cooked for 15 mins at gas mark 5. Switch oven off, tray taken out, rolls turned over and place back in oven to use up oven heat.

Justamum

freezspirit wrote: »

Recently I've started to make small batch of rolls/buns and have been gradually been getting better results. However I've notice the last couple of batches have left a salty aftertaste. The main difference from the early batches have been the flour. From Allinson flour to the lidl one that contains ascorbic acid powder so I wondering if that the weird aftertaste at the back of my mouth.

Here the recipe I'm using, if anybody can help me to refine it that would be great:

500g bread flour
1 packet of yeast (7g)
2.5ml of salt (approx 1/2 teaspoon)
10ml of sugar (approx dessertspoon)
25-35g of unsalted butter
200ml of cold water
100ml of hot water

Knead for 5mins then prove for 11/2 -2 hours.
2 knead then shaped into balls then put onto tray and proved again for an hour.

pre heat oven on gas mark 6, cooked for 15 mins at gas mark 5. Switch oven off, tray taken out, rolls turned over and place back in oven to use up oven heat.

For that amount of flour I'd use 10g of salt which is about 1 rounded teaspoon - I always weigh it in a jug, then add 300ml of water into the jug and mix it to dissolve it. I think 2 1/2 tsp of salt is probably too much.

Badrick

I've finally found an easy sourdough starter recipe here, as I couldn't be bothered with the add some throw half away type recipes. I just keep it in the fridge and put a glob in a takeaway tray with flour and water for a couple of days before using in my Panasonic overnight on French bread dough setting with ingredients for small white loaf (omitting yeast),
I then tip it onto baking sheet, sprinkle with mixed herbs and a little salt and bake in oven, much tastier than bread made with bakers yeast.

betony

Just been to Tesco to stock up on bread flour, yeast and a couple of heavyweight 2lb tins, as it looks like bread making is addictive

Freezspirit, that's more or less my recipe too, but like Justamum, I wouldn't add that much salt, and I've tried with and without sugar, and can't tell the difference, so I won't bother again.

moonbrown

Hi, can anyone point me in the right direction for bread receipies please. Thanks

Pink.

Hi moonbrown,

This thread should help if you're planning to make it by hand:

handmade bread

Otherwise, try here:

The Complete Breadmaking Collection

I'll add your thread to the first link later.

Pink

krlyr

Justamum wrote: »

For that amount of flour I'd use 10g of salt which is about 1 rounded teaspoon - I always weigh it in a jug, then add 300ml of water into the jug and mix it to dissolve it. I think 2 1/2 tsp of salt is probably too much.

Slightly old post but the quote you've replied to only says 1/2 a teaspoon - 2.5ml