Bread Thread. For Hand & Bread Machine Recipes :-)
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| 851 | bumping up for some ppl from general who were looking for bread recipes! And juliewn --- my 'car proved' bread was luffly. Have made it many more times since then, including buns, hot cross buns and focaccia. LOVE your recipe, will probably never use my bread maker again!!! (",) tinzaroo - 2009-04-18 22:23:00 |
| 852 | thank you tinz :) back to page one to read :) sp0_0kie - 2009-04-18 22:26:00 |
| 853 | up it goes .. ! jenna68 - 2009-04-23 06:29:00 |
| 854 | This message was deleted. barloo - 2009-04-24 10:22:00 |
| 855 | bumping for leftwontin Try this! Honestly, it's the bomb! I made it today, split the dough into two lots and made 6 bread rolls, and a huge big loaf of focaccia, full of sundried tomatoes and fresh rosemary. So yummy and easy!! tinzaroo - 2009-04-24 18:02:00 |
| 856 | This message was deleted. herika - 2009-04-27 10:47:00 |
| 857 | x... x jenna68 - 2009-04-29 14:23:00 |
| 858 | bump ity bump lisa7 - 2009-05-03 21:22:00 |
| 859 | Hi Everyone.. :-).. I'm glad you're enjoying the recipe Tinzaroo.. and that you're making your own delicious goodies.. it's a nice feeling making loaves and rolls - and your goodies will be very popular.. Our wonderful 93 year old friend was here for my Daughter's birthday lunch recently - afterwards she told me: "I love those rolls.. I had half of one with my lunch and I folded the other half inside a serviette and popped it into my bag and took it home to have for supper with a cuppa!" If I'd known, she'd have gone home with a bagful.. I'm going to make some for her, wrap each individually for her to freeze so she can use them when she wants.. a lovely feeling to make them for her to enjoy.. There sure is something very special about making goodies for others and seeing their enjoyment.. :-) juliewn - 2009-05-04 19:56:00 |
| 860 | Bumping for Sparkie28 and hand-made breads.. :-) juliewn - 2009-05-05 23:26:00 |
| 861 | Homemade breads Thanks for the bread recipies juliewn sparkie28 - 2009-05-06 11:02:00 |
| 862 | Homemade Breads Well I have to say the recipies you have given me worked an absolute treat, lunch was freshly baked bread. sparkie28 - 2009-05-06 14:52:00 |
| 863 | Bumping for stcky buns... For a long shot Cinnabons Post # 391 to #394 valentino - 2009-05-07 11:29:00 |
| 864 | Hi.. that's great your bread came out well.. bet it tasted great from your coal range oven.. I think there was a ciabatta recipe earlier in the thread.. I'm looking for one too.. it's sooo delicious! juliewn - 2009-05-08 23:50:00 |
| 865 | bumping this suzq62 - 2009-05-12 10:18:00 |
| 866 | Ciabatta 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. 3. Dough will be quite sticky and wet once cycle is completed, resist the temptation to add more flour. 4. Place dough on a lightly floured board, cover with a large bowl, and let rest for 15 minutes. 5Lightly flour or use parchment lined baking sheets. 6. Divide into 2 pieces, and form each into a 13x14 inch oval or long rectangular shapes. 7. Place loaves on prepared sheets, dimple surface, and lightly flour. 8. Cover, and let rise in a draft free place for approximately 45 minutes. glenj - 2009-05-12 15:07:00 |
| 867 | Ciabatta cont glenj - 2009-05-12 15:09:00 |
| 868 | Sunbeam 7800 recipe needed Hi Juliewn durack - 2009-05-13 14:22:00 |
| 869 | Any ideas/recipes for naan bread... including gluten free naan bread?? unicstudent - 2009-05-13 15:04:00 |
| 870 | Hi Durak.. I just found your thread.. could you post the recipe here please, including the instructions, so one of us can help.. I'll check back again here.. thanks.. juliewn - 2009-05-14 00:59:00 |
| 871 | Hi Unicstudent.. there's how to make Naan on the first page of this thread - using the basic bread recipe I've posted there, and then how to use it for Naan bread from post number 13. It's very easy and quickly cooked - and simply delicious.. be prepared to eat quite a lot!!! lol juliewn - 2009-05-14 01:07:00 |
| 872 | ps.. I've bumped the gluten free recipes thread to the top of the messageboard for you.. there may be gluten free breads in there.. The thread is titled "*Gluten Free Hints and Tips*" - and this is the link: http://www.trademe.co.nz/Community/MessageBoard/Messages.asp juliewn - 2009-05-14 01:13:00 |
| 873 | Sunbream recipe I make this in the Panasonic so you might like to give it a try. For Xlarge loaf, 3 tsp breakmaker yeast, 600g flour (i use mixture of white and wholemeal or white and grain (those premixed ones, ie, 300g white & 300g premixed grain), 3 Tbsp milk powder, 1 tsp each salt and sugar, 2 Tbsp oil. 400ml water. I often set it on the timer to bake at night. Put ingredients into breadmaker in order shown. Good luck. nettie14 - 2009-05-14 04:36:00 |
| 874 | Sunbeam recipe Hi everyone durack - 2009-05-14 09:46:00 |
| 875 | Sunbeam recipe Sorry durack - 2009-05-14 16:49:00 |
| 876 | Bumping for Snowboard123 and pizza recipes.. juliewn - 2009-05-15 23:12:00 |
| 877 | And to freeze dough to make pizza's: Use the bread dough recipe I've posted on the first page of this thread - make it until you're at the stage of shaping the dough as you want it to be. You can either roll out pieces to the size you want, then wrap and freeze like that, then when needed, spread toppings over the frozen dough, leave covered until the dough has thawed, then bake as usual. Or shape the dough into large balls and flatten slightly with your hand so the thickness is even - about 2-3cm thick.. Freeze, then take out at least 1/2 an hour before needed. Thaw, covered with plastic wrap so the surface doesn't dry out, then roll out and top with goodies, and bake as usual.. Enjoy.. juliewn - 2009-05-15 23:14:00 |
| 878 | Hi Sue.. thanks for replying.. Your ingredient list looks fine.. are you using water that's a tepid temperature - if you put your finger in the water, it'll feel slightly warmer than your hand temperature, when it's at the right temperature.. It's the warmth that'll activate the yeast to rise your dough. Nettie has posted a Sunbeam recipe above that you could use.. I hope this helps.. let us know how you get on.. Have a lovely weekend.. Cheers.. Julie juliewn - 2009-05-15 23:20:00 |
| 879 | Breville Icon Breadmaker I have just bought one today - i have my first loaf in there at the moment. Theres so many different recipes in the book, can't wait to try them all. sapphirez - 2009-05-16 17:35:00 |
| 880 | Measurements I have just realized that Australian measurements are different to NZ. My first loaf of bread came out good. I am making a Garlic one now - cant wait to try it! sapphirez - 2009-05-17 10:31:00 |
| 881 | This message was deleted. blackx - 2009-05-17 12:52:00 |
| 882 | Bumping for Trisha Blackx do you mean one like Rewanna (sp) Bread that uses a bug? happs1 - 2009-05-17 16:02:00 |
| 883 | This message was deleted. blackx - 2009-05-17 17:20:00 |
| 884 | Thanks - Sunbeam recipe Thanks Juliewn for that info. Yes I do use tepid water. Anyhow took the 4th breadmaker back, and am getting my old pan & paddle recoated. Made dough only in it Sunday, then cooked in oven. Beautiful bread again, but a bit more hassle. Thanks again Sue durack - 2009-05-18 15:56:00 |
| 885 | Hi Blackx.. I haven't heard of Eno.. hopefully someone will see your post that can help.. Hi Sue.. I'm glad you're getting good results from your current breadmaker - hope it can be re-coated soon for you.. let us know how you get on.. Julie juliewn - 2009-05-19 00:04:00 |
| 886 | recoating I would be interested to know where to get the recoating done as I have a paddle that would benifit from this robman7 - 2009-05-21 11:19:00 |
| 887 | Bumping so someone can help.. .. juliewn - 2009-05-22 01:43:00 |
| 888 | i have now tried to make 2 loaves of wholemeal bread, both came out really dense, the first tasted way too yeasty, the second is nicer but still yeasty, i did let it prove..heres the last recipe i used: http://www.deliaonline.com/cookery-school/how-to/how-to-make spiral21 - 2009-05-22 13:05:00 |
| 889 | oh i make it in the oven, not breadmaker spiral21 - 2009-05-22 13:06:00 |
| 890 | bump ... bump ... nettie14 - 2009-05-26 06:58:00 |
| 891 | Holiday weekend... Bumped just in case... valentino - 2009-05-30 20:06:00 |
| 892 | lbell post # 39 I made the Ham & Mayo twirls today - well my version of them. I used the dough mixture as per post # 39 in my new breadmaker and it made it great. For the filling I used some sun dried tomatoes, shaved ham, mozerella cheese and some feta and garlic mayo I had. I had a problem rolling it all up afterwards but it came out ok just not really pretty to look at. Baked them up and we had half for lunch today. In my oven I needed about 35 minutes to get them to a golden brown crusty stage. raewyn64 - 2009-05-31 13:48:00 |
| 893 | Hi Everyone.. I'm glad the thread is still going - have been away longer than expected.. Hi Raewyn.. I'd use half wholemeal flour, half white - (or 1/3 wholemeal to 2/3 white flour) or add some grains in place of some of the wholemeal quantity - kibbled wheat, kibbled rye, cornmeal - either fine or medium ground are good, soy grits, etc..etc.. Bin Inn type shops have a good range - and you can mix them together as you want. I've found a mix of the above grains gives a molenberg type result. The reason for using half and half wholemeal to white flour is that wholemeal flour on it's own gives a very dense result which can tend to be a bit gluggy once cooked.. You may need to add a little extra water - or this is easier - add the last cup of flour slowly, a little at a time, kneading the dough till it's no longer sticky, so you get the right amount of flour for the dough - this is easier than adding extra water as the water can make a sticky mix until it's blended in. I hope this helps.. let us know how you get on.. enjoy your goodies.. :-) juliewn - 2009-05-31 21:05:00 |
| 894 | Hi Spiral.. I just had a look at the recipe.. .. and my reply to Raewyn above may be of help.. I'd use ratio's of wholemeal flour to white flour as above.. and the yeast is usually about 1 teaspoon of yeast (Surebake or dried yeast) to 1 cup flour.. so the yeast amount in the recipe for 570gms flour would be lower than what is usually recommended. The combination of yeast amounts and all wholemeal flour would give a denser result. To create your own recipe, you could try this.. use the basic recipe I've posted on page 1 of this thread.. it's from post number 4, using the wholemeal quantities in post number 7. The ratio's given, using the amount of wholemeal flour in post 7, will give a result that's well flavoured and not too dense. juliewn - 2009-05-31 21:19:00 |
| 895 | You can make changes to the basic recipe - ie.. use brown sugar or honey in place of the white sugar, or substitute some grains if you want. Give your dough a good amount of time to rise in a warm place, so it's well risen - this will help reduce the stronger yeasty flavour, though home-made bread tends to have a more yeasty flavour than purchased breads. I hope this helps.. let us know how you get on.. juliewn - 2009-05-31 21:19:00 |
| 896 | Bumpety bump.. :-) juliewn - 2009-06-01 23:23:00 |
| 897 | I've been experimenting with different types of bread and ways of proving it and baking it.. using my bread dough recipe on page 1 of this thread, and adding just enough flour to form a sticky dough - too sticky to knead.. then placing half the dough on a baking paper covered oven tray, using a knife to spread it out so it forms an oval or round shape. I cover the top with another piece of baking paper, then cover that with a clean tea towel. Leave it to stand in a warm place until doubled in size. Don't push the dough down at all. Remove the top piece of baking paper - if the dough has stuck to it, leave it on and it'll come off easily once the bread is baked. Bake at 190°C till golden and sounds hollow when tapped. You could check with a skewer to ensure the dough is cooked. Place on a cake rack to cool - wrapped in a tea towel if you'd like a softer chewier crust, or without a cover if you prefer a crisper crust. Enjoy.. juliewn - 2009-06-06 03:12:00 |
| 898 | For the other half of the recipe, repeat as above, or I place baking paper inside a shallow pyrex pie dish, place the rest of the dough in and spread it to cover the dish. Place another piece of baking paper on top as above, then cover again with plastic wrap, so the wrap covers the top of the whole dish. Place in the fridge and leave till needed - up to 2 days is fine. When needed, remove from the fridge and remove the plastic wrap. Place a tea towel over the baking paper on top of the dough, and rise in a warm place until doubled in size. Bake at 190°C as above. juliewn - 2009-06-06 03:13:00 |
| 899 | Making the bread this way gives a rustic look and taste - which improves with the slow rising that occurs in the fridge... and no kneading is required. It's also an easy way to make bread dough in advance, so it can be taken from the fridge, left to rise, then baked just before a meal when needed - great when entertaining.. After placing the dough in a baking paper lined dish or tray, and before rising, you can also press a finger down into the dough all over the surface, then brush with oil - canola or olive, or your favourite oil, and sprinkle with freshly chopped herbs/olive slices/sundried tomatoes/cheese, etc.. and/or salt, and cover with baking paper and a tea towel.. Continue rising and baking as above..Enjoy.. :-) juliewn - 2009-06-06 03:14:00 |
| 900 | Geez julie, my breadmaker is stuffed and I am too lazy/busy to do it by hand, I wish I lived by you so I could come and pinch all your lovely loaves and rolls lol :o) jenna68 - 2009-06-08 19:05:00 |
