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jimness - 2008-08-18 17:33:00

Hi Jimness.. I sometimes add rolled oats to my bread dough - about 1 & 1/2 cups in place of the same amount of flour. Once cooked, you can't see the oats at all.. so maybe trying that with a 1/2 cup of wholemeal flour would be worth trying..

juliewn - 2008-08-18 23:43:00

ps.. my favourite bread recipe is on page 1 of this thread.. I replace the white flour in that as above..

juliewn - 2008-08-18 23:44:00

and.. bumping for Michelle145 :-)

juliewn - 2008-08-18 23:45:00

and for pizza dough.. :-) hope this helps..

juliewn - 2008-08-21 00:49:00

Juliewn...thanks for your recipes... you and the other's are awesome bread making legends...I was sick for awhile, didn't cook and didn't reply to you in the thread, sorry about that...but just thought you'd like to know am now making at least a loaf or two a day in my breadmaker. Had to adjust the recipe on thread page one to fit my breadmaker, but going good...woo hoo...my hubby is happy!

seaside_gifts - 2008-08-21 17:29:00

Hi..Seaside.... thanks so much:-) ... that's great you're enjoying making your own breads.. :-)

juliewn - 2008-08-22 21:29:00

Up it goes .. :o)

jenna68 - 2008-08-24 10:03:00

Hiya Tracey.. :-).. This might be of help to anyone wanting to save a page of a thread.. To make a quick save of the pages of the thread, have a page of the thread on your screen.. at the top left, click on the word 'File' - then 'Save as' - a box will pop up.. type the name of the thread - use the page number too if you want.. ie: "Home-made thread 1" or any other name you want to use, in the 'File name' part, and at the top of the box, click on the little down arrow at the right end of the 'Save in" box. A range of options will come up.. choose where you want to save the thread too - ie.. to your desktop, so you have it readily accessible.

juliewn - 2008-08-24 21:16:00

Now click on 'save' at the bottom right of the box, and your computer will take a few moments to save that page of the thread (or any internet page you want to save like this) so you have it readily accessible to read through as and when you want.. Hope this helps..

juliewn - 2008-08-24 21:17:00

bumped for kiwigal751 :-))

245sam - 2008-08-25 14:40:00

great thread bumping for after dinner when i`ll have time to finish reading all these yummy recipes.

m41 - 2008-08-25 16:31:00

yip great thread want to look it through might take a while. Love the smell of fresh homemade bread.

janepaul - 2008-08-28 22:09:00

Hi.. I hope you both find recipes you'll love in the thread.. Hi M41.. I hope the plum cutting tips are of help.. and that you get a tree growing there.. Cheers.. Julie

juliewn - 2008-08-29 01:20:00

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angie461 - 2008-08-29 07:21:00

I make a wholemeal just by substituing one cup of plain flour to one of wholemeal, check as its stirring to see if not too dry, sometimes I need to add a tabs of water until it looks moist enough, but its delicous, even the grandkids like it. Not sure on the vegemite rolls they are always very crunchy when bought from a shop.

kiwiscrapper1 - 2008-08-29 07:39:00

Bumping for julie, maybe you can help angie with her question? :o)

jenna68 - 2008-08-31 08:53:00

Hello breadmakers, I'm new to this and I wanted to make the Olive & Olive Oil Bread in today's Herald on Sunday (Peta Mathias.) I don't have a breadmaker so it's all by hand.
The recipe says 2 tsp (heaped) dry yeast - I have Edmonds Surebake but is this the same as regular granulated yeast? Obviously there are some sort of "improvers" - ? - in Surebake which must reduce the amount of actual yeast so do you use the same amount of Surebake as you would with regular dried yeast? Are they interchangeable or should I use something else?
Sorry if this has already been covered way back in the thread but your comments would be appreciated. Also are there recommendations as to particular brands of flour (apart from using high grade bread flour? Thanks!

patsprat - 2008-08-31 12:39:00

Bumping for you patsprat... julie will prob be able to help you with your ques and she will be back on here soon! :o)

jenna68 - 2008-09-02 06:30:00

Thanks, Jenna, I made the recipe using an extra teaspoonful of Surebake and it rose beautifully, smelled gorgeous, etc etc but I must have cooked it wrongly - came out as 2 loaves with a very hard crust & not quite cooked enough inside. Next time I think I'd try putting it into loaf tins but that wasn't the look I wanted. Should I use fanbake or regular for baking?

patsprat - 2008-09-03 10:54:00

Hi Ladies.. :-) Hi Pat.. I find a ratio of 1 slightly rounded tablespoon of Surebake Yeast to 3 cups of flour gives a good result.. As you've mentioned trying it another time in tin's, I'm guessing that your bread flattened out this time as it cooked???.. if so, I'd try adding a little more flour, so that the dough is firm and not sticky at all when you finish kneading it.. Could you post the recipe please.. and hopefully I can help you further.. Cheers.. Julie

juliewn - 2008-09-04 02:57:00

ps.. Pat.. I'd use the oven on fan-bake.. ..

juliewn - 2008-09-04 03:01:00

Hi Angie.. I find that using the bread dough recipe I've included from post 4 of this thread, gives a good result for vegemite/marmite pinwheels/scrolls (some grated cheese and finely chopped onion is nice added too!).. To make the bread softer, once you've rolled your dough out, spread it with the filling, then rolled it all up, then have sliced it into scrolls and placed them on a tray (on baking paper is easiest), cover them and leave them to rise in a warm place until doubled in size - at this time of the year that can be anytime from an hour to 1 & 1/2 hours.. then bake them in a hot oven - 220°C to 230°C. Rising them well at this stage will give a softer result.. I hope this is of help.. let us know how you get on.. Cheers.. Julie

juliewn - 2008-09-04 03:06:00

AAAgh! I've tossed out the newspaper with the recipe in (Herald on Sunday,Peta Mathias, Olive & Herb Bread)but now that I have everyone's advice I'll trawl this thread for my next recipe. As for the loaves 'flattening out' - they did to some extent although the dough was lovely and 'together' and elastic, not really too soft, I thought. Obviously I need practice at this - I do love the kneading and the gorgeous smells of yeast & bread baking! Got a longsuffering husband who'll eat anything too, which is just as well!

patsprat - 2008-09-04 14:02:00

Hi Pat.. I just checked the Herald website.. though it's a different name - is this the recipe??? Olive and olive oil bread: 2 tsp (heaped) dry yeast
Pinch of sugar,
1 1/4 cup warm milk,
4 cups flour,
2 tbsp fresh mint, chopped,
2 tbsp shallots, finely chopped,
1 tsp sea salt,
4 tbsp black olives, pitted and chopped,
1/3 cup extra-virgin olive oil.

juliewn - 2008-09-04 23:17:00

.....
Put the yeast, sugar and milk together in a bowl and wait for the magic - things will start foaming in about 10 mins.

Put the flour in a large bowl and make a well in the centre. Into this well, drop the mint, shallots, salt, olives, olive oil and yeast mixture.

Mix together with your hands until a ball is formed.

Transfer this to a floured bench and knead for 10 mins.

Shape the dough into a ball and place in a large, oiled bowl. Cover with plastic cling film or a damp tea towel and leave in a warm place until it has doubled in size (about two hours).

juliewn - 2008-09-04 23:17:00

..... Punch down the dough and knead a bit on the bench. Divide it in half and shape both bits into tapered, oval loaves, wide in the centre and pointy at the ends. Make a deep cut down the centre of the loaves and place on a floured baking sheet.

Cover with a damp tea towel and allow to rise again in a warm place for two hours.

Preheat the oven to 230C. When it's reached that temperature, put the loaves in and reduce to 200C.

Bake for half an hour. The crust should be quite tender.

Allow to cool on a wire rack and break open to find the moist interior. Eat dipped in olive oil.

juliewn - 2008-09-04 23:18:00

As it has herbs too, I wondered if it's the same recipe.. if not, it sounds rather good!!

juliewn - 2008-09-04 23:19:00

And.. while I'm checking out bread recipes in the Herald site.. this sounds good too: Manuka honey and kawakawa bread sticks: Makes approximately 20 .
1 tbsp dried yeast,
2 tsp sugar,
1/2 cup warm milk,
1 tbsp grapeseed oil, plus extra for oiling the bowl,
2 cups of flour, plus extra for kneading,
2 tsp dried kawakawa,
Warmed manuka honey to drizzle over before eating,

Put the yeast, sugar, milk and oil together in a bowl. Stir, then leave for 10 minutes in a warm place.

juliewn - 2008-09-04 23:21:00

.....
In a large bowl place the flour and kawakawa, mix then make a well and pour in the frothy yeast mix.

Tip on to a floured bench and knead for at least five minutes until the dough becomes soft and smooth.

Oil a bowl, put in the dough, cover and leave in a warm place for one hour.

Preheat the oven to 220C.

Punch down the dough and shape into sticks by rolling small pieces between your palms then putting them on the bench and rolling out into a stick shape.

Bake for 15 minutes or until golden. Drizzle with warm manuka honey before eating.

juliewn - 2008-09-04 23:22:00

If you don't have the Kawakawa.. I'd substitute another herb - or leave it out..

juliewn - 2008-09-04 23:22:00

Yes, that's the one, Juliewn, it did taste good but I didn't manage the 'tender crust'. We ate one of the loaves and then I let the other go a little hard and crunched it up for breadcrumbs (very yummy sprinkled over things as a topping with all those herbs & olives). So how do I get a higher, softer bread? Your expert comments appreciated!

patsprat - 2008-09-05 12:39:00

Hi Pat.. I'd hoped to make the recipe today.. it sure sounds good.. will post here when I've made it and hopefully will be able to help.... Have a lovely weekend.. Julie

juliewn - 2008-09-06 14:45:00

bread thread bump

misterperfect - 2008-09-08 14:06:00

can someone tell me can the "block" of yeast be used just the same way as you can use the "red top" surebake..anyone got a recipe thats easy and uses the fresh yeast?...(dont know what else to call it)

weezil - 2008-09-08 14:36:00

upwards for help.....bump ...

weezil - 2008-09-08 21:31:00

Hi Weezil.. you can use the fresh yeast in a similar way to using yeast granules - not the Surebake - the other kind - I think it has a tan-coloured lid. You can make any recipe with fresh yeast.. to activate it, place the tepid water/milk/or milk and water in a bowl, with the sugar/honey and salt. Stir to dissolve the sugar or honey and the salt. Crumble the fresh yeast over the top, and cover the bowl with plastic wrap to keep the warmth in, and leave until the yeast is bubbling and frothy on the surface. Add this mix to 2 cups of the flour from your recipe, and stir in, then proceed with your recipe as per the instructions. I haven't used fresh yeast in a while - so am not sure of the amount to use in comparison with the granules - hopefully your packet will give a guide, or there's a phone number or website addy on it that you could use to contact the maker. I hope this is of help.. enjoy making your goodies.. :-)

juliewn - 2008-09-10 00:29:00

is there a recipe for the breadmaker cheese sticks or something snacky i can make for the kids lunchboxes and after school

bogeyi - 2008-09-10 12:11:00

lol, the yeast comes in kilo lots....not that I need that much...will try and give some away...its only about 3 dollars for that much so no biggy if I have to bin some....got a recipe from Paul Hollywoods site and its supposed to be easy so tomorrow im giving it a crack!...thanks for help..

weezil - 2008-09-10 16:12:00

Hi Weezil.. 1 kg is more than I was thinking! - I remember my mother using it - and that it then came in a type of foil wrapped package that held about 120gms or so of the yeast.. I haven't seen it available for a while now.. Enjoy your goodies.. :-)

juliewn - 2008-09-11 02:30:00

Hi Bogeyi... you could use the bread recipe in post 4 of this thread for handmade bread - or a basic white / wholemeal / grain loaf recipe for a breadmaker.. and once the dough is ready to be shaped, you could use the info in post 12 to make individual pizza's, post 15 to make Naan bread, Post 18 to make filled breads - individual breads work well for these, and the Ham and Cheese twists in post 39. There may be others that might be of interest to you in the thread.. Rolls also work well - they can be filled with cold meat or other protein and lots of salad veges, or for an after school treat, pop a little tinned spaghetti or baked beans on top of halved rolls, add a little grated cheese and zap, or place under a grill, till the cheese is melted and golden.

juliewn - 2008-09-11 02:58:00

To make breadsticks, use your choice of bread dough recipe, and when you're ready to shape them, cut the dough into pieces about the size of 1 & 1/2 size 6 eggs - or bigger or smaller to your preference.. Hold the dough in between the palms of your hands, and rub it back and forth between your hands, so a longish stick is formed. Once you've finished shaping them like this, cover with a cloth and prove about 30 minutes, then bake as per the recipe. For crisper sticks, bake at a little lower temperature - 190°C - and cook a little longer till as crisp as you want. Cool without covering, as that will make them less crisp. You could add grated cheese, chopped ham or bacon, finely chopped onion, etc., to the dough when making it.. and make as above, and you can also brush the tops of the sticks with a little milk and then sprinkle over some sesame seeds, before leaving the sticks to prove, and bake as above.

juliewn - 2008-09-11 02:59:00

Dough can also be rolled out to form a long rectangle shape.. spread with marmite or vegemite, grated cheese, chopped onion, chopped ham or bacon or salami, sliced tomatoes, capsicum, etc.. then dampen the long side of the rectangle that's away from you, and once the filling is spread over, roll the dough up, so the filling and the dough forms scrolls. Press the dampened side to the dough to form a circle, then cut into individual scrolls/pinwheels, and place onto a greased or baking paper lined oven tray. Leave till doubled in size in a warm place - about 1 to 1 & 1/2 hours at this time of year, and bake at 230°C until they're golden and cooked through. These freeze well too. You can use the same method for sweet scrolls - spread the rectangle with some brown sugar and sprinkle mixed spice or cinnamon over that, then sprinkle some sultana's, chopped dates, currants, raisins, or other dried fruits, add some nuts too if you want.. and roll up as above.. I hope this is of help.. :-)

juliewn - 2008-09-11 03:00:00

thanks juliewn the scrolls are one i want as well daughter loves the vegemite scrolls at bakers delight, however i dont like the price lol.

bogeyi - 2008-09-11 08:59:00

bumping for ultravioleteyes

bunny51 - 2008-09-12 09:27:00

You're welcome Bogeyi.. Have a great weekend everyone.. :-)

juliewn - 2008-09-13 00:02:00

well handmade bread is fun to make!. first time using fresh yeast and the more I tried the better the bread was...theres something very satisfying watching yeast work then hoping the bread dough will rise..(had to peek several times....lol) by the third batch im getting pretty good at it....well its either satisfying or I have a very dull life!...lol....and I shared the yeast and have some in the freezer to see what its like later on....

weezil - 2008-09-14 16:09:00

Good for you.. and yes it sure is satisfying.. and rewarding to see the dough you've shaped and created with your own hands rise and then make delicious loaves and rolls when they're baked.. I'm proud of you.. have fun making your own breads..

juliewn - 2008-09-15 02:55:00

Bumping for Rye loaves.. ..

juliewn - 2008-09-17 02:03:00

I saw a different way of making bread with beer yesterday on Fresh, the Australian Women's Weekly cooking show on Prime at 4pm.. the dough was made, and cooked among the ashes of a fire, however the recipe would work in an oven also.. It was: A small bottle of beer - leave in a warm place so it is luke warm in temperature, so the yeast in the beer will activate to raise the dough. You could take the lid off the bottle then place it in a bowl or jug of hot water for a few minutes to warm the beer.

juliewn - 2008-09-18 01:30:00