Bread Thread. For Hand & Bread Machine Recipes :-)
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| 501 | Hey Julie!! Sorry I've been away for the week! I've done a rapid rise white which was delish, a white french loaf which was yum... and 2 fruit loaves which were to die for. The first one I felt didn't have enough fruit, so I put 4x the amount in the second and it was amazing. Today though I want to cook ciabatta using the breadmaker for the dough portion... have looked all through here and cannot find a recipe!! oz4uk - 2008-04-28 10:40:00 |
| 502 | :)... Right now I have my ciabatta dough mixed... I forgot that the breadmaker 'proves' it too! D'oh! Got out there with 30mins left to go. It's on the baking tray all shaped... and now just waiting for it to prove for a further 45mins before baking it :) If it turns out yum, I'll post the recipe! oz4uk - 2008-04-28 12:26:00 |
| 503 | Yum.. bet that tastes good.. .. would you like to share the recipe please.. I like ciabatta bread with winter soups.. thanks :-) juliewn - 2008-04-29 01:32:00 |
| 504 | Ciabatta Recipe Ingredients ** 1 1/2 cups water * 1 1/2 teaspoons salt * 1 teaspoon white sugar * 1 tablespoon olive oil * 3 1/4 cups bread flour * 3 teaspoons Surebake yeast *** Directions.... 1. Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. 2. Select the Dough cycle, and Start. oz4uk - 2008-04-29 11:08:00 |
| 505 | Ciabatta cont. 9. Preheat oven to 220 degrees C. 10. Dimple dough for a second time, and then place loaves in the oven, positioned on the middle rack. 11. Bake for 25 to 30 minutes. 12. During baking, spritz loaves with water every 5 to 10 minutes for a crispier crust. oz4uk - 2008-04-29 11:08:00 |
| 506 | This message was deleted. kaiasmum - 2008-04-29 19:29:00 |
| 507 | This message was deleted. kaiasmum - 2008-04-29 19:32:00 |
| 508 | look at post 449 that is a full seed loaf, sooo yummy! I only eat this bread... and am currently baking one in my breville breadmaker right now :) oz4uk - 2008-04-29 21:10:00 |
| 509 | This message was deleted. kaiasmum - 2008-04-29 21:21:00 |
| 510 | yup Only use high grade white flour for baking with bread (obviously when using wholemeal flour that's different). I don't use the gluten flour... and have omitted it from all my recipes with no ill effect. Improver is a hard one... but if you buy Edmonds Surebake Yeast... that has improvers in it. So it's approx. 1 tsp of Surebake per 1 cup of flour. In this recipe though, it's 3 tsp of surebake yeast. With milk powder, you can use skim milk powder if you want to. oz4uk - 2008-04-29 22:14:00 |
| 511 | Bumping for alana16 Ideas on bread & Rolls valentino - 2008-04-30 15:03:00 |
| 512 | breville breadmaker - doughy bread rather new to bread makeing. been making basic white loaf and brown flour loaves. always turn out bit doughy. have cut back on sugar as recipe which came with machine was too sweet for us. also less oil. misterperfect - 2008-05-01 13:24:00 |
| 513 | Getting down that list... up she goes :o) jenna68 - 2008-05-04 10:27:00 |
| 514 | Hi Misterperfect.. could you post the recipe please.. there may be something different that someone could recommend.. maybe a little less liquid??? juliewn - 2008-05-04 20:55:00 |
| 515 | Bumping for Dreamyeyez :-) juliewn - 2008-05-04 21:07:00 |
| 516 | julie... been trying 2 recipes.. misterperfect - 2008-05-06 13:27:00 |
| 517 | julie...cont prev should read 1-3/4 tsp yeast.. misterperfect - 2008-05-06 13:33:00 |
| 518 | Are you using high grade white flour? Is it freshly bought flour? And is your yeast fresh?? They are all the reasons for crappy loaf! Also are you weighing out the flour? Or just using the cups? As I find I get a much nicer loaf if I weigh it all out. Also, is it from the breville book? That is the Oz tbsp of 20ml... the NZ Tbsp is only 15ml, so you have to add more.... oz4uk - 2008-05-06 13:40:00 |
| 519 | Have never made bread before, but do you have to use a bread maker for the premixed bread ingredients that you can buy, or can you mix them by hand an cook them in the oven? e_ka_ka - 2008-05-06 14:38:00 |
| 520 | you can mix them by hand and bake in the oven I used to bake all my bread by hand... but got a breadmaker to make life a bit easier! oz4uk - 2008-05-06 14:52:00 |
| 521 | Cool, Thanks for that e_ka_ka - 2008-05-06 15:01:00 |
| 522 | so is any one of you wonderful breadbakers going to put together a trade me bread making booklet with all these great recipes. I know it was done with the crockpot and slow cooker recipes a while back. kiwi_gal1 - 2008-05-06 15:27:00 |
| 523 | Hi Misterperfect.. With bread doughs that I make that include wholemeal flour, I use a ratio of about 4 cups white flour to 2 cups wholemeal flour, as the result can be heavy if all wholemeal is used. The recipe I hand-make is on the first page of this thread.. I always use 2 tablespoons of Surebake yeast to 6 cups of flour, so it may be that more yeast is needed. The red top you've written of is the Surebake yeast, so that is the correct one.. so I'd suggest changing 3/4 of the wholemeal flour to white flour and making the recipe using 1 & 1/2 tablespoons of Surebake yeast for the amount of flour in the recipes... I hope this is of help.. let us know how you get on.. juliewn - 2008-05-07 01:13:00 |
| 524 | Hi Kiwi... thankfully all the recipes are saved in Fetish's TrademeCooks website and available for anyone to view or copy there.. this is the link if you'd like to check it out: http://trademecooks.11.forumer.com/viewtopic.php?t=128 juliewn - 2008-05-07 01:15:00 |
| 525 | Hi E_ka_ka.. I've been working on this to post in here.. so it's easy to make up your own bread packages, just ready to add yeast, warm water and oil to.. so these may be of help to you too..: juliewn - 2008-05-07 01:18:00 |
| 526 | When I had a breadmaker, I used the sandwich sized snap-lock plastic bags, and weighed up the amounts of dry ingredients (not the yeast though) needed for each recipe, and placed them in labelled snap lock bags. I wrote on the outside of the bag which type of loaf it would make, and the ingredients and quantities needed when baking it - water, yeast, etc.. I made up about 15 or so bags at a time, and kept them in a large sealed container - and could then pick out a bag of what I wanted to make, and place the bag contents into the breadmaker, with water and yeast, and oil in place of butter. Rather than using milk in a recipe it's included in, I added skim milk powder as part of the dry ingredients and adapted the water content by adding water to the same level of milk - ie.. if 1/2 cup milk in recipe, add 1/2 cup water to the water. juliewn - 2008-05-07 01:19:00 |
| 527 | The dry ingredients were as follows: White Bread: the quantity of these that is in your basic breadmaker recipe: flour, salt, sugar, milk powder. For the following, use the same ingredients and quantities for the above white bread, substituting some of the white flour as follows: Wholemeal bread: replace 2 cups white flour for 2 cups wholemeal flour. For Molenberg type bread: replace 2 cups white flour with 1 cup wholemeal flour and one cup of a mix of kibbled wheat, cornmeal (either fine or medium ground), and kibbled rye. Corn bread: replace 1 to 1 & 1/2 cups white flour with 1 to 1 & 1/2 cups cornmeal. juliewn - 2008-05-07 01:23:00 |
| 528 | cont'd.. Rye bread: replace 2 cups white flour with 2 cups rye flour, or one cup rye flour and one cup kibbled rye. Grain bread: replace one and a half cups white flour for 1/2 cup wholemeal flour, 1/2 cup kibbled rye, 1/2 cup kibbled wheat. Grain and seed bread: Replace 1 & 1/2 cups white flour with 1/2 cup wholemeal flour, 1/2 cup kibbled wheat and 1/2 cup seeds - either one, some or all of the following: linseeds (flaxseeds), sunflower seeds, sesame seeds, pumpkin seeds. juliewn - 2008-05-07 01:24:00 |
| 529 | I kept the snaplock bags as the ingredients were used - snapped them shut again and kept them in the container with the packs of dry ingredients. I could then use the bags for the next time I made up packets of ingredients - and didn't need to re-lable them as the name, ingredients and what was needed were all on the front.. juliewn - 2008-05-07 01:24:00 |
| 530 | These pre-made packages can also be used for making hand-made bread.. make the parcels up as above, leaving 2 cups of white flour out, and leaving that to use when making the bread. So the method for this would then be: Place 1 & 1/2 cups white flour in a large bowl. Add 2 tablespoons Surebake yeast, 1 tsp salt and 1 tablespoon sugar. Stir together to combine. Add 2 cups warm water and whisk through well. Cover and leave for a few minutes for the yeast to begin working - this is a good time to prepare your tins or trays as below. Add the contents of any of the above packages to the bowl, and stir in, changing to mixing with your hands and kneading as the ingredients come together. Add some or all of the last 1/2 cup of white flour if needed. juliewn - 2008-05-07 01:34:00 |
| 531 | Cont'd Knead the dough till smooth and it bounces back when pressed with a finger. Shape the dough into rolls or loaves. Place onto baking paper lined trays, or into greased and baking paper lined tins, and cover with a cloth and leave to rise in a warm place till doubled in size. This takes between 1 and 1 & 1/2 hours. Bake till golden at 230°C - or when a finger nail tapped on the top causes a hollow sound. You can also test with a skewer to check your bread is cooked. And....... Enjoy your goodies... :-) juliewn - 2008-05-07 01:34:00 |
| 532 | bumping so we're back at the top... would hate to lose this great thread! Oh I make wonderful fruit bread... but with 5x the dried fruit it recommends in the recipe! :) It's sooo yummy oz4uk - 2008-05-08 20:56:00 |
| 533 | This message was deleted. minniemouse5 - 2008-05-08 23:02:00 |
| 534 | misterperfect... It doesn't sound like you are using enough yeast - I think I read your yeast content correctly. We have a sunbeam and the recipie for white loaf is pretty much the same but requires 3 tspn of yeast for a 1kg loaf and 2 1/2 tsp for a 750gm loaf. Hope that helps. k.vwright - 2008-05-09 19:02:00 |
| 535 | Bumping for you Minnie.. hopefully someone will have a gluten free recipe.. juliewn - 2008-05-11 00:51:00 |
| 536 | bump bump for kizzier's question. natcat2104 - 2008-05-11 08:37:00 |
| 537 | This message was deleted. tiggy2u - 2008-05-11 13:04:00 |
| 538 | bump.... :o) tishie - 2008-05-12 17:11:00 |
| 539 | Hi.. cold nights mean that sometimes we have soup and a pudding for dinner.. with delicious freshly made bread.. this makes for easy and different meals.. juliewn - 2008-05-13 00:44:00 |
| 540 | Am I just hard to please...? Bought a Breville breadmaker (off TradeMe of course) and have made the French bread and basic white loaf. They came out fine and looked as they should, but I didn't think they tasted that great. They got eaten, but nobody was overly impressed. How do I make a loaf that tastes like the Bakers Delight white block or like the Foodtown tiger rolls? lalah - 2008-05-13 23:01:00 |
| 541 | Hi Lalah.. Is there any salt in the recipe you're making? Salt helps to bring out the flavour of the bread/rolls, etc.. Also, if you make the dough in your breadmaker on a bread roll setting , then when it tells you to (usually it beeps) remove the dough, continue on from there and bake the rolls or bread in your oven. This will give a more handmade bread quality and texture, which I think would give something closer to the Tiger rolls than making the bread in your bredmaker. . juliewn - 2008-05-14 01:36:00 |
| 542 | Also, (if I'm thinking of the right Tiger rolls) they tend to have a chewier texture.. which you can create by brushing your rolls with warm water as they are put into the oven to bake, plus having a dish of hot (not warm or cold) water in the oven, on a shelf below the rolls, will help get that chewier texture. A roasting dish is good for this. Once the oven has reached the temperature you need (I bake rolls at 230°C) bring a kettle full of water to a boil. Place the rolls into the oven, then place the roasting dish on a lower rack. Carefully pour in the just boiled water. Shut the door quickly and leave it shut until the rolls are ready to be checked juliewn - 2008-05-14 01:36:00 |
| 543 | Once they're cooked, place them on a cooling rack and brush the tops with warm water. Cover the rolls with a clean tea towel and leave the rolls to cool under that - you'll end up with chewier rolls. If wanting a crispy type texture, once you've brought the rolls out of the oven, brush the top with warm water, and leave them uncovered to cool. Another thing you can do to achieve extra texture as well as extra fibre, is to replace 1/2 to 3/4 cup of flour with the same quanity of rolled oats, when placing the ingredients in your bread maker. The oats will be absorbed by the dough, so you won't be able to see them - the rolls will be slightly firmer in texture, and you'll know that extra goodness is in them. Enjoy your new machine - and your rolls.. :-) juliewn - 2008-05-14 01:36:00 |
| 544 | Thanks juliewn... I will try your suggestions. There was salt in both recipes. The French bread wasn't too bad except that the crust made a real mess! I will try your trick with the water and tea towel on that. I like the rolled oats idea. Will try that too. Thanks. lalah - 2008-05-14 16:40:00 |
| 545 | Hi Lalah.. I hope the suggestions will help.. let us know how you get on.. It could also be worth having a look at the ingredients list of your favourite breads.. there may be something included which helps with finding the taste and texture you want.. juliewn - 2008-05-15 22:52:00 |
| 546 | Tried again.... Made the French bread again and was a bit more careful with measuring, especially the salt. Did the water and tea towel trick which improved the texture of the crust. It was pretty good! Never thought of reading the ingredients list of breads I like. Will do so. Thanks again for another good idea. lalah - 2008-05-15 23:48:00 |
| 547 | surebake..... This was told to me by a baker friend( (she works in a test kitchen)Don't keep it in the refrigerate,store in a cupboard sunflowers28 - 2008-05-17 14:46:00 |
| 548 | Made my first batch of bread today from the recipe in the Oily Rag book - feasting off the smell of an oily rag. Absoulutely gorgeous. Did the basic bread recipe and added 2 tspns of chopped fresh rosemary. Crust was a bit tough for my liking (forgot to put in the small dish of water while the bread was baking). Will definitely have to start buying my flour in bulk. lw007 - 2008-05-18 18:49:00 |
| 549 | Good for you.. I bet you're feeling delighted with your delicious bread.. :-) take care though.. making breads can become addictive! Have fun trialling recipes, adding bits and pieces and making your own creations.. juliewn - 2008-05-18 20:13:00 |
| 550 | Bumping for 1ferg :-) juliewn - 2008-05-19 23:56:00 |
