Bread Thread. For Hand & Bread Machine Recipes :-)
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| 901 | Hiya Tracey :-).. hope you're not too long without a breadmaker.. Want an easy way to make great no-knead bread? Make my basic dough on page one of this thread, adding the last cup of flour only until you can still mix the dough with a wooden spoon (or use a food processor or mixer with a dough hook). Once that stage is reached and the flour is all mixed in, you'll have a very thick batter. Pour that into 2 greased and baking paper lined loaf tin's, or 2 baking paper lined pie-dish's, or into two oval shapes on a baking paper lined tray. Place a piece of baking paper over the top of the mixture to cover the dough, then cover with a clean teatowel and leave in a warm place until doubled in size. juliewn - 2009-06-11 23:16:00 |
| 902 | Bake at 190°C, leaving the baking paper on top (as the dough will have stuck to the top piece of baking paper as it rises). Bake till golden - test with a skewer. You can take the top baking paper off when it's able to be removed without sticking to the dough. The recipe will make two loaves a little smaller than a purchased Vienna Loaf. juliewn - 2009-06-11 23:17:00 |
| 903 | Alternatives: Use half the dough to rise and bake once it's made, and place the other half of the dough in a tin or dish, cover with baking paper and then with plastic wrap so the wrap covers the dish completely. Place in your fridge, and bake when you're ready to... remove the dish of dough from the fridge and leave in a warm place until doubled in size. Bake as above. The dough can be kept in your fridge for up to 2 days before baking. Enjoy.. :-) juliewn - 2009-06-11 23:32:00 |
| 904 | Alter the mix by substituting 1 cup of the flour with 1 cup of another type of flour or grains.. wholemeal flour, rye flour, rye meal, kibbled wheat, cornmeal, etc..etc.. For variety, add one of more of the following into the mix, or on top of it: some grated cheese and some finely sliced onion, a teaspoon or so of mixed spice and/or cinnamon and a little extra sugar, chopped olives, or some chopped bacon or ham, or some pineapple pieces, chopped sundried tomatoes, 1/4 cup or so of a favourite pickle or relish, etc..etc.. make your own custom-made goodies by making the bread just as you'd like it to be. juliewn - 2009-06-11 23:42:00 |
| 905 | And to make filled breads with the no-knead dough: Spread out a little of the batter into a dish or onto a tray - use baking paper as above. Spread your choice of filling over the dough.. chopped bacon or ham, sliced mushrooms, sliced onion, gherkins, tomato, courgette, sundried tomatoes, sunflower, sesame or pumpkin seeds, nuts - walnuts, pinenuts, etc.. olives, pesto, drained pineapple pieces, tomato pasta sauce, etc..etc.. Then top with another layer of dough. Repeat if you want, ending with dough at the top. Cover with baking paper then a clean teatowel and rise in a warm place till doubled in size. Bake at 190°C until cooked when tested with a skewer.. enjoy.. a delicious goody, served in slices.. juliewn - 2009-06-11 23:49:00 |
| 906 | Bumping for owl32 :-) juliewn - 2009-06-12 19:14:00 |
| 907 | Bumping :-) ......... juliewn - 2009-06-15 04:03:00 |
| 908 | ..... :-) juliewn - 2009-06-18 03:02:00 |
| 909 | .... :-) juliewn - 2009-06-21 05:29:00 |
| 910 | ..... .. juliewn - 2009-06-25 06:34:00 |
| 911 | bumping again .... robman7 - 2009-06-26 12:38:00 |
| 912 | ................ ............ :-) juliewn - 2009-06-28 01:49:00 |
| 913 | juliewn, I have read thru some of these pages, and saved your recipies. I hve been making bread for some years now, slacked for a little while asI was eating to much bread, (gaining to much weight)but are going back to baking bread my self, due to cost,but homemade is also so much healthier as no preservatives have been added. skippie1 - 2009-06-28 10:03:00 |
| 914 | Hi Skippie.. it sure is tempting! Enjoy making your own goodies.. and share recipes here too if you'd like to.. Cheers.. Julie juliewn - 2009-06-28 17:52:00 |
| 915 | bumping.. .. juliewn - 2009-07-01 00:12:00 |
| 916 | I am sure this is here somewhere I want to make some bread in my breadmaker which I am loving at present but want to turn the dough into little rolls to have with soup. raewyn64 - 2009-07-01 08:11:00 |
| 917 | Hi Raewyn.. You can make the rolls whatever shape you'd like.. I do this.. have a piece of dough in one hand, then use the thumb and middle finger of the other hand to fold the edge of the dough over and underneath, turn the dough, fold over and under again, repeating till you have a smooth looking roll shape you want. Place the rolls on a greased or baking paper lined tray - or in muffin pans gives a nice shape too, with a golden outside where the roll is against the metal. Cover with a teatowel and leave in a warm place to rise till doubled in size - about 3/4 hr to an hour.. Bake at 220°C until the rolls are browning, and they sound hollow when tapped with a finger nail.. juliewn - 2009-07-01 21:32:00 |
| 918 | Remove from the oven and place on a baking cooling rack. For crispy crusts, cool uncovered... for a chewier crust, cover with a teatowel and leave to cool covered with that.. You can also brush the tops with water or milk before placing them in the oven - sprinkle sesame seeds, rolled oats or poppy seeds too, or some grated cheese - use any variation you'd like to.. A nice shape is three small balls of dough placed into muffin pans and risen and baked that way.. looks great.. and enjoy.. :-) juliewn - 2009-07-01 21:32:00 |
| 919 | ps.. the rolls will take about 12-15 minutes to bake for rolls that are about the size of two eggs... juliewn - 2009-07-01 21:33:00 |
| 920 | thanks I made them in the breadmaker then divided the dough into the 12 muffin tins I had. Set it in the sun in the lounge for an hour and then baked them for about 15 minutes. raewyn64 - 2009-07-02 14:12:00 |
| 921 | Hi.. that's great.. thanks for letting us know.. they sound delicious.. :-) juliewn - 2009-07-04 02:57:00 |
| 922 | bumping up the line . elleyh - 2009-07-06 20:47:00 |
| 923 | juliewn I've been using your excellent bread recipe at the start of this thread for a while now, and have just tried your no-knead method posted recently. Yummmm! I love the 'rustic' texture & flavour, especially the chewey crust - so much nicer than the fluffy white loaf my breadmaker turns out. And it toasts beautifully. Thanks so much for posting it. :) kaddiew - 2009-07-06 23:18:00 |
| 924 | Hi Kaddiew... I'm delighted you're enjoying the recipes - I'm enjoying the rustic way too - especially when I make the dough the night before and leave it in a dish covered with plastic wrap in the fridge, then rise it to room temp. then bake it the next day - easy to have the bread ready without any work on the day it's eaten.. I'm all for that!! :-).. The recipes make it easy to vary them to however you want too - have fun creating your own goodies.. Cheers.. Julie juliewn - 2009-07-07 01:11:00 |
| 925 | juliewn .. I put half the dough in the fridge just like you said, so looking forward to finishing that one off today. Cheers :) kaddiew - 2009-07-07 08:33:00 |
| 926 | This message was deleted. westernstar61 - 2009-07-07 18:36:00 |
| 927 | Sour dough in the breadmaker? Anyone successfully made a SD loaf in the bread machine? janny3 - 2009-07-07 19:17:00 |
| 928 | Hi Kaddiew.. I hope you enjoyed your loaves.. and.. bumping for a sour dough recipe for you Janny - there's a separate thread about making sourdough, I'll bump that to the top for you in case it's of help.. It's titled: Sour dough - Success at last." - and this is the link: http://www.trademe.co.nz/Community/MessageBoard/Messages.asp juliewn - 2009-07-07 23:39:00 |
| 929 | This message was deleted. westernstar61 - 2009-07-08 12:43:00 |
| 930 | Bin Inn I buy my bread mix from Bin Inn - a bit of a cheat I know but it makes a lovely bread - anyway they are having a 21st birthday sale and the breadmix I use is on special from $4.50/kg to $2.50/kg raewyn64 - 2009-07-08 12:59:00 |
| 931 | up it goes .. x jenna68 - 2009-07-10 15:35:00 |
| 932 | Hiya Tracey.. :-) and bumping for Elesha.. juliewn - 2009-07-10 20:23:00 |
| 933 | bumping for firebird plenty of information onbread and help for breadmaker machines glenj - 2009-07-11 07:51:00 |
| 934 | rolls and rolls I want to make some more bread rolls using the dough option on my bread maker. They came out great last time so want to make more. I use a pre-bread mix of country grain/wholemeal. raewyn64 - 2009-07-11 09:09:00 |
| 935 | Hi Raewyn - yes you can use the same dough for the roll-up goodies - and once you've rolled them up, place them on the tray as you would the rolls, cover and rise till doubled in size and bake as you would the rolls. You can either make the filled roll as one long roll, to slice once baked, or cut that roll into slices and place on the baking paper covered or greased tray, rise and bake.. and.. enjoy.. juliewn - 2009-07-12 21:00:00 |
| 936 | Bumping for Paul756 and no-knead bread recipes.. :-) juliewn - 2009-07-15 04:01:00 |
| 937 | .... have dough resting in hot water cupboard. It was quite hard to knead though. Should I have added a little more water or a little less flour though ?? lizab - 2009-07-16 09:36:00 |
| 938 | Hi Liza.. the dough will feel fairly firm after being kneaded the first time - a way to tell when it's been kneaded enough and has the right flour/water ratio, is to push a finger tip down into the dough about 1-2cm's - and the dough will bounce back up after being pressed like this. If the dough is sticky, a little more flour is needed. It's a sticky job if a little more water is needed... it helps to add the last cup of flour (in the recipe) slowly, using just enough till that stage is reached when you press the dough down with your finger tip. Cover and leave in a warm place till doubled in size, then shape as you want and rise again and continue with the recipe.. I'd guess that your bread came out fine after you left it to rise.. let us know how you got on.. I hope you enjoyed it.. juliewn - 2009-07-17 03:09:00 |
| 939 | thx juliewn I made a second batch, but added a wee splash more of water and added only three cups of flour (used most of the fourth cup while kneading) and it turned out great. Trial and error is good fun :) lizab - 2009-07-18 10:56:00 |
| 940 | I am wanting to make a loaf of bread in the oven - more vienna loaf like with cheese on top. I have the dough in my bread maker on the manual cycle, but not sure the best way to shape and cook it. I was thinking that I could put it into a loaf tin to cook it. Do I shape it, let it rise, put cheese on top and then bake? Also do I have to do anything to the loaf tin before I put the dough in. Thanks very much for your help for a bread novice. PS - I think this thread is amazing!! cherrylane1 - 2009-07-19 08:34:00 |
| 941 | loaf for cherrylane yes use a bread tin or cake tin or a cast iron frying pan. You can pretty much use anything. Just grease it first. i had a friend who used little terracotta flour pots with a hole in the bottom. I thought they were great. Put the dough in the pan and leave to rise. Then sprinkle over the cheese and bake. evorotorua - 2009-07-19 08:47:00 |
| 942 | bump , sumstyle - 2009-07-20 19:19:00 |
| 943 | Hi Lizab.. that's great.. :-) bet it tasted good.. Hi Cherrylane.. as Evorotorua has posted you can bake the bread in a dish/tin/pan of some kind - or place some baking paper on a baking tray and shape the dough into an oval shape (or any shape you prefer) on that. Rise, sprinkle the cheese over (add chopped bacon, ham, onion or seeds or nuts too if you want) and bake as usual.. The baking tray way will give you a similar shape to Vienna loaves sold in bakery's etc.. and the dish/tin way will give a more contained loaf as it will bake to that shape without spreading. Enjoy your goodies.. juliewn - 2009-07-21 00:49:00 |
| 944 | Hi Evorotorua - I hadn't thought of using a cast iron pan - is the crust crunchy after being cooked that way? I'm guessing it would taste delicious too.. Thanks for your help.. juliewn - 2009-07-21 00:49:00 |
| 945 | On Masterchef last night, when looking back at previous dishes made by the contestants, one had made a seafood chowder, and served it in a hollowed out sourdough roll.. it looked amazing.. I'm going to do that sometime soon using my basic bread recipe made into rolls.. The rolls on the programme had been baked, then the top had been cut off (I'd leave them till they were cool so the crust is firmer than when straight from the oven), the bread inside removed, then the chowder placed inside, and the lid returned placed on an angle - and served.. would be a popular dish to serve for guests I'd guess.. juliewn - 2009-07-21 00:54:00 |
| 946 | Now that's a great idea and of course one that can be expanded upon. Just think Pumpkin soup in pumpkin rolls, Tomato soup in tomato flavoured rolls, soda bread dumplings in Irish Stew (not quite the same), There must be a number of great combination out there. buzzy110 - 2009-07-21 13:37:00 |
| 947 | Have been ploughing through this thread at a rate of about 1 page a week for a while now. Jules, you are obviously an inspiration and I'd like to ask a question if I may. I am currently finding out how great sourdough is. This is my first ever real success with breadmaking. I have tried several times to make a pizza base with leftover sourdough but find that it just keeps rising up and shrinking in (as in the dough is pulled inward as it rises) as I try to shape it. I can't spin it sadly. How do you spread out the pizza dough to achieve a thin crust? Can I use a rolling pin? buzzy110 - 2009-07-21 13:43:00 |
| 948 | Hi jules. Ignore my last post. I was out today and visited my 'other friend', the library and discovered that I can, indeed, use a rolling pin. In fact the author (a 3 star michelin chef) had pictures in his book which showed him using a rolling pin and gave a very helpful tip on how to stop the dough from shrinking back inward once it had been shaped to size. So thanks anyway. buzzy110 - 2009-07-21 16:50:00 |
| 949 | .... buzzy please share the tip on stopping the dough shrinking back when rolling it out - I'm intrigued!! :) Thanks lizab - 2009-07-21 20:38:00 |
| 950 | Oh dear. When I read it I thought it said to make the underside of the dough damp, once it was to size and sort of stick it to the baking stone or dish. However, on re-reading he suggests something quite different to what I thought I'd read. His recipe calls for the dough to be kept slightly sticky. Roll it out on a floured surface then roll round the rolling pin. Transfer the dough to your stone or cooking sheet, ensuring you put the top, more wet side is face down. When it shrinks back, push it back to its original shape with fingers dipped in flour. Basically, the dough will sort of 'stick' to the stone. buzzy110 - 2009-07-22 13:25:00 |
