Good for you Erica :-).. hope all is well for you. Hi Shiyo... our mouths are watering from seeing your bread - yum!

juliewn - 2009-09-14 22:49:00

Hi all I'd like to know if I can freeze bread dough? In particular a pizza dough. Your advice would be most welcome. TIA

chloedancer - 2009-09-15 10:55:00

Yup!!!! I vacuum sealed one and defrosted it yesterday and cooked, no problems!

amourette - 2009-09-15 11:02:00

This message was deleted.

pancakesrus - 2009-09-15 11:54:00

Awesome thanks heaps I don't have a vacuum seal thingy, but I only need to freeze them for a couple of days (daughters birthday on Sunday and homemade pizza is loved by all our family hehe).

chloedancer - 2009-09-15 12:16:00

Hello all bakers... ...I didn't realise there was a bread thread here and asked a question relating to the use of barley flour in my loaves elsewhere.The result is beautifully moist,but the loaf sinks.Help please ! More yeast required?With thanks.

suziedd - 2009-09-15 14:47:00

Bumping for you Suzie.. I haven't used barley flour, so hopefully someone will be of help for you..

juliewn - 2009-09-18 02:54:00

Bumping for Nesh1.. :-)

juliewn - 2009-09-18 22:10:00

:-)

juliewn - 2009-09-22 00:10:00

Thanks so much Juliewn I made the basic white bread recipe on Fri and it came out perfectly. I think your recipe beats the Edmonds one hands down and its soooo easy!

nesh1 - 2009-09-24 16:38:00

Hi Nesh.. and thanks for your lovely comments.. I'm glad you like the recipe.. enjoy making your own goodies.. Julie..

juliewn - 2009-09-24 22:01:00

Bumping..

juliewn - 2009-09-28 00:14:00

Bumping for No-knead bread recipes.. hope this helps..

juliewn - 2009-09-30 23:24:00

bumping for samsnan Hope this helps and you soon start making delicious bread.

bunny51 - 2009-10-02 13:23:00

bump Love this thread, am bakin bread again in this house.

pilgrim2 - 2009-10-04 16:26:00

That's great Pilgrim.. share some recipes if you'd like to.. and enjoy your goodies..

juliewn - 2009-10-07 22:37:00

NO KNEAD BREAD
I use to make this recipe all the time when the kids were little and I didnt have time for much....
750gms flour , I used a mix of white and wholemeal Put in a bowl and
add 1 tbsp sugar
1 tbsp yeast
1 tbsp salt
add 600mls warm water, mix
mixture should be wet and sticky, grease 2 tins pour in and leave to rise. Cook for about 45mins at 350. I havent made it for 15-20 years so hope I have got it right I didnt have it written very clear. I use to cook it in the coal range. ummmm maybe I should have tried it before posting??????

Edited by shiyo at 7:25 pm, Thu 8 Oct

shiyo - 2009-10-08 19:25:00

Hi Shiyo..

It sounds delicious.. and I bet it tasted great in your coal range..

books4nz - 2009-10-09 02:12:00

going to make it today so will let you know later if it is still as good as I remember

shiyo - 2009-10-09 09:00:00

Just put it in the loaf pan.........think I use to make 2 small loaves. My loaf tins are larger now, so have just squeezed it into one tin. Not sure if it is 2 much for one and not enough for 2 large. Will let you know the results later. Its all in the eating!!!

shiyo - 2009-10-09 09:48:00

Hi Shiyo..
How did your bread come out.. hope it went well for you..

juliewn - 2009-10-12 00:47:00

Over the weekend I did some experimenting with bread. I was trying to replicate a box of "cheese bread" I bought at the food show. For all intents it smelled and tasted like it had that artificial cheese in it like from instant macaroni cheese (the bright orange one). So I tried to replicate it and added a packet of that powder to the bread. Once baked, it tasted like ordinary bread!!! (Now, once I have an idea I don't like to stop....) So I tried a packet of dried cheese sauce with same result. Lastly I doubled the mac cheese powder and a only hint of the flavour came through. However, the bread rose incredibly for all of them. I wonder why???? I know I could use grated cheese but thats not the flavour I am looking for. I also know about all the additives and extras in this artificial mix so it's not something I necessarily WANT to do but I just got this idea!!!!!!!! What else could I try to get that commercial cheese flavour and why did they rise so well?

evorotorua - 2009-10-12 06:29:00

Hi Erica :-)

I hope all is well for you there..

I wonder if adding some mustard powder or chicken stock powder to the mac n cheese powder would enhance the flavour for you - I use mustard powder in my cheese scones to enhance the flavour so it might help with your recipe too.
Salt will also help enhance the flavour.. and as the packet mix is being added to the bread recipe, the seasonings would probably be too little in comparison with the amount of flour, so may need to be increased, which would bring out flavour too.
Re the dough rising well, this is a guess.. is there some kind of acidity regulator or similar in the packet mix - which could cause a chemical reaction with the yeast, causing the dough to rise well. It could be as vinegar or acidity regulators, etc.. can have a chemical reaction like that - like vinegar and baking soda do.
Let us know how you get on with your cheese bread..
Cheers..
Julie

juliewn - 2009-10-15 04:13:00

Hi Julie. We are all good. Looking forward to our daughter coming home after here first year at uni. Luckily she has been fed there in the halls all this year and next year we will see what she has learned from her mother's kitchen when she goes flatting!!! Thanks for the suggestions about the flavours. I didn't add any salt, sugar or butter to the dough because I figured there would be enough "stuff" in the cheese mix. It is a lttle scary to see it rise so much just with what was there already!!! It's not really something I would do a lot but I just wanted to see if I could, if you know what I mean. Incidently the bread made fantastic toast. Mustard powder would be a good idea. I bet it would make a nice pizza base if I could stop it from rising so much. Erica

evorotorua - 2009-10-15 06:24:00

Hi, please can someone lend advice..........I have a recipie for chocolate bread I want to make for my kiddies, but it said to bake on the sweet cycle & my machine doesn't have that, I just have a cheapie cascade. What cycle would I bake it on then? I have these settings.......Basic - Quick - Rapid (which says for the preperation of sweet levened dough in my manual) - Whole Wheat - Cake - Dough & lastly - Bake. I thought maybe the rapid cycle because of what the manual said? The instructions are very basic :( Also I have other recipies I'd like to try that say to bake on the "white " cycle which I don't have either so maybe would I bake them on the basic cycle?? Any advice much appreciated, thanks! =O)

jimi9 - 2009-10-16 09:22:00

Hi Jimi
I would go with the basic cycle. It should cover all the bases. i will interested to see how this turns out. I have tried chocolate bread before but not successfully. Alternatively you could put it on "dough" and then leave to rise in a bread/loaf tin and bake in the oven to keep an eye on it as it bakes. All the best and please share the results with us.

evorotorua - 2009-10-16 16:42:00

Hi Erica
That's great all is well there.. it'll be lovely to have your Daughter home soon.. will be us this time next year after Jenni is away studying..
Sounds like the dough rose a lot!
I made some bread yesterday - my recipe from the first page of this thread, added flour till I could only just mix the dough with a wooden spoon - didn't knead it at all - piled it onto baking paper in the bottom of a large roasting dish. I spread the dough out to fully cover the bottom of the dish, brushed it with a little canola oil and sprinkled it with coarse salt, then left it to rise - ended up being a bit longer than usual - the dough was up to the top of the dish - about 10cm deep! Baked it, and the top and bottom both cooked so they were crunchy and crusty - rather nice! I had intended to pick some rosemary from my garden, wash it then crumble it over the top - forgot to - still tasted great though..
Have a great week Erica.. nice to catch up with you here.. cheers.. Julie

juliewn - 2009-10-19 00:03:00

Bumping for Natural_juse :-)

juliewn - 2009-10-24 21:50:00

Bump

maggie62 - 2009-11-07 20:47:00

Bumping for grain bread recipes... hope this helps..

Edited by juliewn at 11:03 pm, Thu 26 Nov

juliewn - 2009-11-26 23:03:00

Wow, a must for this time of year, there are some real great recipes in here and I bet not many of you know of them all...LOL...

See for yourself, really surprising but then again ???

Must read though..

Cheers

valentino - 2009-12-02 16:18:00

What an amazing thread! I have to admit, I have only read three pages but hopefully, sometime I will get the time to go through more thoroughly.

I have a question about yeast. When I wanted to try a no knead recipe using wholemeal/highgrade mixed flours, I was confused by the three types of yeast on the shelf in the supermarket and didn't really know which to choose. One ruled itself out for some reason (think it was for breamaker machines only and I am using tins and oven) but of the other two, I plumped for Edmonds Surebake Active Yeast mixture (ideal for Breadmakers). When it says "Ideal for Breadmakers" - this is what I found ambiguous...... did it mean breadmaker machines or people who like making bread?!!! Anyway, the loaf I have just made with it has been disappointing. Didn't rise really before I baked it, and has not risen in the baking. So disappointed - I have never baked bread successfully and this was my first attempt for about 25 years! I SOOOO wanted it to be good!

Edited by trah at 12:36 pm, Wed 6 Jan

trah - 2010-01-06 12:35:00

"No knead" breads are often unsuccessful. If you tell us the recipe and exactly what you did someone can probably help.

davidt4 - 2010-01-06 12:38:00

It is "Easy Little Bread" from the book, Dulcie's Kitchen.

1c P Flour (I used Highgrade)
1c Wholemeal flour
1c rolled oats
1 and a half teaspoons salt
1 and a quarter c warm water
2 tsp dry yeast
1 tb honey
Oil and butter for brushing

Mix tog the first three ings. Mix together the water and yeast and stir till dissolved. Stir in the honey (I warmed this slightly first as it was not liquid honey).

Pour wet mixture into dry ingredients, mix very well together.
Turn dough into tin that has been brushed with oil and butter mixture, and brush top of mixture with same.
Cover tin with damp teatowel and leave in warm place for 30 mins to rise.
Leave in tin and bake 35-40 mins at 180C.

First of all, I would not describe it as a dough, when mixed. Too sloppy to be called dough, in my opinion.

I set it outside in the sun on the deck with damp teatowel over (hot day in Auck today) for 40 mins and then put it into the oven, but it had not risen when I put it into the oven.

Any clues here about what went wrong?

Edited to say that the yeast has a use by date of Feb 2010 and I have stored it in the fridge before using.

Edited by trah at 1:55 pm, Wed 6 Jan

trah - 2010-01-06 13:54:00

The recipe is similar to a wartime no-knead bread called Grant Loaf, which was made with 100% wholemeal flour. I can't comment on the use of Surebake because I have never used it, but I think the problem is not enough yeast and too much salt. The Grant loaf involved a large quantity of yeast, partly because it is necessary if the bread is to rise very quickly and partly because of its food value.

Salt retards yeast activity, and this quantity is not appropriate for a quick bread.

If you want to try this kind of bread again I suggest changing the quantities to 1 rounded tablespoon of active yeast (not Surebake) and 1/2 tsp salt. The dough does need to be very sloppy or it has no chance of rising quickly.

If you really want to make a simple loaf of bread I can give you a straightforward recipe, but it requires kneading. Let me know if you want it.

davidt4 - 2010-01-06 14:24:00

Thanks so much davidt4. I might try this one again using your suggestions re salt and yeast quantities, but may not now get time until next week. My yeast is actually Surebake Active Yeast. Are you saying that is not suitable? It says recommended for home breadmaking and breadmaking machines.

If that doesn't work for me, I'll get back to you with a request for your Kneady recipe.

Edited by trah at 4:16 pm, Wed 6 Jan

trah - 2010-01-06 16:14:00

Surebake is yeast plus "dough improvers" that speed up the action of the yeast and soften the crumb of the bread to make it more like fluffy mass produced commercial bread. It is primarily used in automatic breadmaking machines.

Just use ordinary DYC Active Yeast.

davidt4 - 2010-01-06 16:21:00

Hi davidt4. I tried the recipe making the changes you suggested, and using Edmonds Active Yeast granules instead of the other one (couldn't get DYC). It did rise higher, but I guess it is just meant to be a "dense" loaf. It was OK, but not really what I was looking for.

Would you mind posting your simple recipe as volunteered above?

trah - 2010-01-10 19:15:00

Plain Household Bread

Ingredients

• 1kg strong bread flour
• 625m tepid water
• 30g fresh yeast or 21g dried yeast
• 1 tablespoons sugar
• 1 level tablespoon fine sea salt
semolina for dusting.

Makes 2 loaves.

Mix water, yeast and sugar, leave 10 min to start working. Mix flour, salt, add liquid and mix to a soft dough, add more water if neccessary. Knead by hand or with a dough hook in a food mixer until very elastic - about 10 minutes. Return to bowl, cover and leave to rise at room temperature for 3 - 4 hours or until doubled in bulk OR in the fridge overnight. If refrigerated allow to return to room temperature. Punch down, cut in two and shape each into a loaf by folding edges into centre over and over until it forms a bouncy evenly shaped loaf. Dust with semolina and either place in loaf tins or on an oven tray. Leave to rise about 45 min at room temperature, bake at 200C for about 45 minutes or until dark golden brown. Cool COMPLETELY before cutting. You can use half fine wholemeal flour, or a mixture.

davidt4 - 2010-01-10 19:59:00

trah wrote:

Hi davidt4. I tried the recipe making the changes you suggested, and using Edmonds Active Yeast granules instead of the other one (couldn't get DYC). It did rise higher, but I guess it is just meant to be a "dense" loaf.

The Grant Loaf is not necessarily dense as far as wholemeal bread goes, but does have a very critical rising time - if you let it go too far it will collapse. The reason for this is that the dough hasn't been kneaded and therefore the gluten hasn't been developed to contain the bubbles that the yeast produces.

davidt4 - 2010-01-10 20:01:00

Well, your Plain Household Bread is in the fridge to sit overnight, davidt4. I enjoyed the kneading, although my hands and wrists were getting sore after 5 mins, then I recalled that you push the "heel" of your hand into the dough - at least that is how they taught us at school many years ago. Is it supposed to rise in the fridge? I don't understand how that works, as I thought it needed warmth to prove.

trah - 2010-01-11 19:23:00

Once the yeast gets going it will grow at fridge temperature, but a lot more slowly than when warm. The flavour of the dough will develop much more with a long cool or cold rise.

Let us know how your bread turns out?

davidt4 - 2010-01-11 20:05:00

I'm so excited! I made REAL bread! It's just out of the oven davidt4 and I am having great trouble following your "Let it cool COMPLETELY" instructions! It looks like it should look, and certainly smells like it should (heavenly!) and I am hoping it tastes like I remember those home made breads from childhood tasted! Will let you know. Thanks for your help and advice.

trah - 2010-01-12 12:25:00

Success!! It is yum! A lovely texture, and great for sandwiches. Thanks david4t! Wish I could share some with you as thanks for your advice!

trah - 2010-01-12 18:23:00

Oh that's great news trah. Thank you very much for the feedback - a rare and much appreciated thing.

davidt4 - 2010-01-12 18:36:00

Bumping for Jrc10 :-)

juliewn - 2010-01-25 21:23:00

what is a good recipe for bread (breadmaker) that i dont have to get bread flour, can i use a ordinay floour
and could anyone sugest some good recipes.
cheers peter

oldie - 2010-01-31 13:10:00

Peter, I have tried making bread with all-purpose/plain/standard flour but I prefer to use High Grade flour although I have occasionally read of others who happily use the all-purpose/plain/standard flour.

There are lots of good recipes in this thread but do you have a particular type or flavour of bread that you'd like to make e.g. Sesame Yoghurt; Pesto & Pine nut; Oatbran & Sunflower - these are just some of the recipes that I have in the breadmaker recipe book but they, together with the basic white bread and 50% wholemeal bread, are the recipes that I have made many times so I can assure you that they are all successful.

As a matter of interest what type of breadmaker do you have and what size loaf is it able to make. My/our breadmaker is a Panasonic and I find that the best sized loaf to make in it, is one that uses about 450g flour. :-))

245sam - 2010-01-31 13:29:00

hi 245sam. i have a sunbeam and it makes 750 or 1kg i enjoy grain bread rather than plain white bread, and i put all sorts of "stuff" in it. dried apricots to a variety of seeds eg pumpkin and i like to put nuts in it aslo.
variety is awesome. and and ALL recipes would be great, i dont have a recipe book so it is what i pick up from any avenu i can. cheers peter ak oldie

oldie - 2010-01-31 15:04:00

pity this isnt a thread on its own. Years ago the recipe thread was nonexistant, it was previously "the americas cup" thread, i then started the recipe thread, but TM would give us our own thread, so i asked people posting their recipes to put them in the Americas cup thread (it was not getting any posts) so we did, that is how the recipes thread started. (notice no americas cup thread exists)

oldie - 2010-01-31 15:10:00