Well I followed this chef's advice this morning and wasn't having such good luck. Dough kept trying to do its own thing. So I wet my fingers and gently spread a sheen of water all over my dough and turned it damp side down, onto a sheet of baking paper and rolled out my dough to paper thin with relatively little fuss. I then put the filled pizza onto my hot oven stone, baking paper and all. Worked brilliantly and didn't stick to anything. Highly recommended.

buzzy110 - 2009-07-23 12:54:00

Vogels style breadmaker bread please - does anyone have one? Also I've tried to get kibbled wheat, but a lot of places don't have it, and there's no Bin Inn close to us either.

rupps - 2009-07-23 12:58:00

I got my kibbled wheat from the health shop. ALso I have seen it in the bulk section of pac n save.

bunny51 - 2009-07-23 13:31:00

I accidently got my pizza base to not shrink. I rolled it out like normal then when it was the right size I put it in the pizza tray (And it shrunk like normal) When I had finished rolling/fitting in tray I covered it with oiled glad wrap as I wasn't making the pizza then. I covered it tightly then I noticed that when I smothed the dough/ spread it out to the sides it stayed there and it was still there when I went back later to make the pizzas.

bunny51 - 2009-07-23 13:34:00

952 I purchased a 1 kg bag of Kibbled wheat at New World the other day. The brand was Sunvalley if that helps

pearl_girl - 2009-07-23 23:47:00

Thanks danielvds will look in my local New World

rupps - 2009-07-24 13:49:00

Hi Julie I missed this thread over the last few days sorry. yes the cast iron pan makes a lovely crust. My pan has a wooden handle with a metal rod running through it that srews the handle to the pan. I just unsrew it and use that. Makes a lovely size round dome loaf. Nice with soup. Erica

evorotorua - 2009-07-24 17:18:00

Hi Erica.. now I've clicked who you are.. sorry! I've been used to you as a different name.. how are you? I hope all is well for you.. Your cast iron pan sounds great.. I'd guess the bread is rather moreish.. Take care.. warm thoughts.. Julie

juliewn - 2009-07-25 01:06:00

Hi Rupps.. I've copied the following from post 449 in this thread.. the recipe is very popular.. "This is what was used in a breville breadmaker
This was sooo delicious.... almost cake like, I couldn't get enough of it, I'm about to have a go mixing it all by hand and cooking in the oven! This is adapted from the breadmaker recipe book..* Water 375ml * Oil 3 Tbsp * Salt 2 tsp * Sugar 3 Tbsp * Bread flour (high grade) 2 cups * Wholemeal flour 2 cups * Gluten flour 2 Tbsp * Bread Improver 1 tsp * Milk Powder 2 Tbsp *Sunflower Seeds 3 Tbsp * Kibble wheat 3 1/2 Tbsp * Whole linseeds 3 Tbsp * Sesame seeds 3 Tbsp * Pumpkin seeds 3 Tbsp * Poppy Seeds 2 Tbsp *Yeast (active dried) 2 tsp * All into the breadmaker! oz4uk"

juliewn - 2009-07-25 01:11:00

continued: " Well, I baked this from scratch this afternoon! I omitted the bread improver and the gluten flour and milk powder, I put in 1tsp of milk instead. It made a loaf and 3 large rolls. It is devine! Turned out it only needed 20 mins in a 220C oven. Though next time I'll cook it at 180 or 200C. Everyone is currently tucking into fresh seed bread! Yum yum! It proved for 3hrs, 2hrs initially, then an hour once in loaf tin and rolled into balls.
oz4uk" - I hope this helps..

juliewn - 2009-07-25 01:12:00

Hi Buzzy.. I use baking paper to roll the dough out too - using a piece of baking paper on top of the dough also. I've also used plastic wrap as Bunny has posted.. both work well.. have a lovely weekend Everyone.. :-)

juliewn - 2009-07-25 01:15:00

Hi Rupps.. I forgot to add before.. .. you can alter the types of seeds and grains in a recipe, keeping the same quantity of the total weight of seeds and grains in the recipe.. ie.. in Oz4uk's recipe above, she used a total of 17 & 1/2 tablespoons of seeds and grains - you can alter those to use 17 % 1/2 tablespoons of whatever grains and seeds you want - or just use one kind.. For a Molenberg type loaf, I've found that equal quantities of kibbled wheat, kibbled rye, soy grits and medium ground cornmeal work well.. Enjoy trying the recipe to make it just as you want it to be.. :-)

juliewn - 2009-07-25 01:21:00

neat - thanks juliewn will try that. Thanks so much

rupps - 2009-07-25 09:32:00

a roll question I am thinking of making some bread rolls where they get to the stage before baking where they are sort of touching each other so you break them apart after baking - so the inner ones have no outer crusts on them.
So my question is (using the breadmaker to make the dough) when I put them on the tray to do the final rise in the warm do I place them so they are touching then or do I wait until I am about to bake them and then make them touch? If I do it before the final rise won't the rolls in the center get squashed and not rise enough?
Thanks for tips/suggestions as always - they are invaluable.

raewyn64 - 2009-07-25 12:00:00

I'm no expert but am currently having a wonderful time making all sorts of things with my sour dough starter. I made buns last and cooked them this morning for breakfast. I left biggish gaps between each bun and by this morning they'd increased in bulk and were touching so I'd leave then apart. They should roughly double in size when proofing so use that as a rough guide to how far apart you put them.

buzzy110 - 2009-07-25 12:35:00

buzzy excellent thanks. That sounds just right - leave teh gaps and let them grow into them ha ha

Thanks so much

raewyn64 - 2009-07-25 12:54:00

This message was deleted.

sea-salt - 2009-07-27 09:01:00

That is pretty much a hard ask # 967. commercial breads come out of factories that are bursting at the seams with food technologists. Their flours are probably really processed to the hilt. They use special yeasts and additives such as oxidising ingredients, dough conditioners, emulsifiers, enzymes, L-cysteine, etc. They have special proofing ovens and ovens that deliver measured amounts of steam at correctly timed intervals. One of the additives is vitamin C which is toxic when cooked at high temps so most commercial bread is not that great for your health anyway. I'll get off my soap box now and leave more temperate people to contradict me and defend commercial bread. There are yeasts sold in the supermarket with all the additives if you are really keen.

buzzy110 - 2009-07-27 10:27:00

Hi Sea-salt.. sadly most purchased breads are not good copies of the quality of breads that can be made at home.. Adding extra yeast will create a yeasty-flavour, and add little extra volume to the dough. The best ways to obtain a lighter bread naturally are to ensure the dough is left to rise until doubled in size.. at both the initial stage of rising the dough, and at the stage of rising the shaped buns/rolls/breads, before they're baked.. Some recipes include milk, or milk powder, and / or eggs - and recipes with these in tend to be heavier and a little more 'cakey' type in texture and density.. using water will give a lighter result. I hope this is of help..

juliewn - 2009-07-28 00:58:00

and.. bumping for Greerg :-)

juliewn - 2009-07-28 00:59:00

and for beetroot chutney ..

juliewn - 2009-07-30 02:14:00

oops.. wrong thread! :-)

juliewn - 2009-07-30 02:14:00

Modified grain recipie for Breville bread maker I'm new to bread making and wasn't too chuffed with the recipies in the book that came with the bread maker so decided to have a bit of a play. Firstly I made a 1.25kg loaf but it was way to large and nearly popped out the top of the machine. I have now cut the ingredients back to make a 1kg loaf which is working very well IMO. Here goes - 360ml warm water, 2T raw sugar, 4t surebake active yeast. Leave in a warm place to active for about 1/2 hour. Then add 1 1/2t salt and 3T rice bran oil. In a plastic bag mix 4 1/3 high grade white four, 2T milk powder, 3T Rye wholegrain flakes, 2T flax seeds, 3T pumpkin seeds. Add to yeast mixture and pop in the bread maker on light/medium, 1kg, basic settings. If anyone more experienced than me can see any room for improvement on this recipie, I would appreciate feedback.

pearl_girl - 2009-07-31 16:15:00

bumped for willis3

pearl_girl - 2009-08-02 02:06:00

Hi Danielvds This oounds really nice. Thanks. I have never used rice bran oil before but I would guess other oil works well too.

evorotorua - 2009-08-02 06:52:00

Hi.. it sure sounds good Danielvds I bet it tastes good too.. *Hi Erica :-)*

juliewn - 2009-08-03 23:52:00

re #973 - a question for danielvds In your recipe can it be assumed that the "4 1/3 high grade white four" is 4&1/3 CUPS high grade white flour? TIA. :-))

245sam - 2009-08-05 10:05:00

Yes that is correct Sorry. I forgot to put that it was 4 1/3 CUPS of high grade white flour. I premix all my flour, milk powder and grains for the week in plastic zip lock bags. a 5kg bag of flour makes about 8 bags. Another post recommended this and it works very well if you make alot of bread like I do. I find that mixing them in the bag before putting them in the bread maker results in a more even distribution of the grains also.

pearl_girl - 2009-08-05 12:07:00

Bumping.. :-)

juliewn - 2009-08-08 23:39:00

filling bread I was at a luncheon where someone had made some wholemeal bread. It was very much like a cross b/t German pumpernickel & vogels but had sunflower & pumpkin seeds in it. The lady told me her Swiss hubby made it w/ rye, kibbled wheat, wholemeal & plain flour. It also had honey & yoghurt in it. I missed the recipe but would love to be able to make this healthy style bread. Does anyone have any idea?

janny3 - 2009-08-09 10:03:00

Bumping for you Janny.. hopefully someone has a recipe to help..

juliewn - 2009-08-11 21:54:00

for the weekend :-) ..

juliewn - 2009-08-14 04:10:00

:-)

juliewn - 2009-08-19 00:50:00

bumped for roiri

pearl_girl - 2009-08-19 23:08:00

bumping..

juliewn - 2009-08-23 02:30:00

:-)

juliewn - 2009-08-25 00:07:00

..... :-)

juliewn - 2009-08-27 00:37:00

Raspberry buns Hi does anyone have a good recipe for making raspberry buns? Ideally the dough and a great icing recipe - thanks!

shaneandsarah - 2009-08-30 15:48:00

Hi Shane.. you could use the basic dough recipe from post 4 in this thread.. add a little more sugar if you'd like a sweeter result.. shape as you want, rise and bake as per the recipe.. cool, then ice them.. I'd use 1 teaspoon butter, melted, 1 to 1 & 1/2 cups icing sugar (depending on how much you need), raspberry essence if you want, food colouring.. them mix with milk (not water) to give the consistency you prefer - milk gives a creamier finish and still keeps well. Alternatives.. you could add some sultana's to the dough recipe.. and this is really nice - instead of using raspberry essence for the icing, add some raspberry jam to your taste and mix it into the icing once it's at the consistency you want.. it tastes very good with the jam..

juliewn - 2009-09-01 20:39:00

bump for someone

lilyfield - 2009-09-02 14:09:00

Not sure if it has been said in this thread but I make my pull apart bread in a cake ring tin. Pull dough pieces off flour well and place in the greased ring tin. Once cooked they pull apart easily. Great for soup and very impressive to take out for a pot luck tea or plate.

shiyo - 2009-09-05 16:08:00

Yum.. that sounds good.. Do you make them with cheese, bacon, etc..??

juliewn - 2009-09-05 20:34:00

not allowed cheese...grrr but bacon, sundried tomato, or chopped olives and sprinkled with rock salt. Love it, people think you have spent hours in the kitchen. I use the dough setting then do the rest. And it only takes 10 minutes or so and its cooked. Lots of good ideas in this thread, thanks all

shiyo - 2009-09-05 20:57:00

Thanks Shiyo.. I have a special lunch to make coming up soon and will make them for that.. thanks for sharing.. :-)

juliewn - 2009-09-06 23:23:00

Good morning Julie I love pull apart bread and I also make mine in a ring tin(or any other shape too) but instead of flouring them all, I roll mine in grated cheese. I know Shiyo can't have cheese (that would kill me quicker than the impending heart attack will). It is hard to get the cheese to stick so I kind of press it on and spinkle it around as well when assembling the loaf. It sounds fiddly but it's not. HAve a great day and thanks for keeping this thread going so strongly. Erica

evorotorua - 2009-09-07 06:21:00

Hi Erica.. :-) I was just thinking of you and here's your post.. I do hope all is well for you there.. That sounds very good rolled like that.. might have to have a few trials before my Partner's birthday! I don't think I'd have anyone saying no! Take care.. x

juliewn - 2009-09-08 02:55:00

Wow.. I'm almost early tonight! Hope everyone is enjoying the recipes from all who have added them here..

juliewn - 2009-09-11 00:39:00

Kibbled wheat used in bread recipe, is it necessary to soak this first ?

sooseque - 2009-09-11 21:38:00

I soak it first otherwise it seem to chewy. Many posts ago I asked about cooking bread on top of a fireplace. Well I have done a cooker pressure bread (it could be done in camp oven or any heavy based straight sided pot) and it has turned out beaut. Will be great to cook at the batch. http://images.trademe.co.nz/photoserver/33/105567133_full.jp
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shiyo - 2009-09-12 18:34:00

oooh I have never had the 1000 post before. Yay me!!!!

evorotorua - 2009-09-12 19:24:00