Bread Thread. For Hand & Bread Machine Recipes :-)
| # | Post |
|---|---|
| 1101 | You need strong flour to make bread. Champion High Grade is good. Don't worry about the semolina. davidt4 - 2011-02-07 10:03:00 |
| 1102 | jc_cw wrote:
Semolina is preferable but ordinary flour will do. Remember that the word here is 'dust' not as in keep piling flour onto the kneading surface to stop the dough from being sticky, kneading should do that, but merely to 'help' the kneading process along. Edited by buzzy110 at 10:57 am, Mon 7 Feb buzzy110 - 2011-02-07 10:55:00 |
| 1103 | Bumping for Cucine.. juliewn - 2011-04-15 02:34:00 |
| 1104 | Ooops, haven't looked for a while. yes that should have been 1 tsp. Tbsp !!! Lol! Would have risen to the ceiling!!! 1 tsp for sure. lythande1 - 2011-04-15 07:30:00 |
| 1105 | Hello all I am new to this thread i have been making bread for a little while now.. i use the breville white loaf and a wheatmeal loaf that a friend gave me i now am going to try a few loaves from off here....especially the soy linseed...just love the home made breads...:).. ali178 - 2011-05-01 10:05:00 |
| 1106 | Hi Ali.. I agree with you.. the taste is so much nicer.. feel free to add any recipes here if you'd like to.. :-) juliewn - 2011-05-12 00:34:00 |
| 1107 | Bumping for djpablonz juliewn - 2011-05-12 00:34:00 |
| 1108 | juliewn wrote:
Thank you djpablonz - 2011-05-12 15:48:00 |
| 1109 | I have long searched for a recipe for a Vogels-like bread and recently adapted Jim Lahey’s no knead white bread to come up with a loaf that is just like vogels, moist and chewy with a great crust. It is baked in a pre heated cast iron dutch oven with a lid, but a pyrex or ceramic container can also be used. I have also cooked it in a bread tin covered with an oven tray. No kneading required, just mix up ingredients and let time do the kneading for you. The long slow rise is what gives the bread a chewy texture. Only requires a few minutes hands on time, but requires forward planning as can take up to 22 hours before ready to bake. peterbk - 2011-05-16 17:09:00 |
| 1110 | Sounds delicious Peter.. :-) and bumping for Jeeza1 juliewn - 2011-05-25 01:39:00 |
| 1111 | Bumping for Jetxr8 :-) juliewn - 2011-05-27 23:21:00 |
| 1112 | thanks Julie for the great recipe, I have been making yummy rolls for a while Does anyone have any suggestions as to how to keep the buns fresh for longer? I use them with filling in my kiddies' lunchbox but even the day after baking they are not quite fresh. I guess they would be fine just warmed up in the oven but obviously it isn't an option at school Edited by fortuna_i at 4:58 pm, Fri 3 Jun fortuna_i - 2011-06-03 16:45:00 |
| 1113 | bunny51 wrote: I used this one but put it in a different order . It turned out the best ever bread I have made . I add 1 cup of sultanas in it and half a cup of chopped dried apricot after the first pause. Got a plain one in now . So thank you to you and Korbo as I used there order . happs1 - 2011-06-13 10:57:00 |
| 1114 | fortuna_i wrote: Maybe frezze some of them as soon as the cool . Make the lunch in a semi frozen bun. happs1 - 2011-06-18 14:51:00 |
| 1115 | bumping:) lx4000 - 2011-07-03 08:38:00 |
| 1116 | fortuna_i wrote:
My apologies for not seeing your post earlier.. Yes.. I'd do the same as Happs.. and freeze them when just cooled. I'd cut them in half, and freeze with the halves back together.. then depending on the filling you want to use, fill the rolls while they're still frozen, wrap and the roll will thaw during the morning - and they'll be fresh at lunchtime.. juliewn - 2011-07-04 02:40:00 |
| 1117 | Bumping for Moreorless :-) juliewn - 2011-07-16 02:06:00 |
| 1118 | Thanks Juliewn, great will have a read. moreorless - 2011-07-16 10:20:00 |
| 1119 | You're welcome.. hope you've found the thread helpful :-) juliewn - 2011-07-30 02:53:00 |
| 1120 | Hi all. can you replace the liquid with some yogurt? Was going to try but though I better ask first. Its is for the breadmaker. I have googled but it hasnt been my friend today. thanks shiyo - 2011-08-03 17:54:00 |
| 1121 | Hi Shiyo.. my apologise for not replying earlier.. just catching up with the thread.. Yes you can do that.. as it's thicker than water/milk, you may need to add some of either of those as well to get the right balance of wet to dry ingredients.. And.. bumping for Louisen juliewn - 2011-08-23 03:08:00 |
| 1122 | Bumping this one too wron - 2011-08-30 17:51:00 |
| 1123 | Bumping for Craig04 juliewn - 2011-08-30 23:19:00 |
| 1124 | Thanks juliewn - wow, this is an awesome thread but I have no idea where to start!! So many yummy sounding recipes and so many talented breadmakers. Since I like to contribute, I have a delicious recipe for English Muffins which I made on the weekend and which my kids and hubby couldn't get enough of so here goes: English Muffins 4c flour Mix flour, yeast, salt and sugar. Melt butter and add milk - heat until warm but not hot (I test with my finger - if I can't feel the temp then it's too cool, if it hurts to leave my finger in for 10secs then it's too hot). Pour egg and milk mix into a well in the dry ingredients, stir through and then knead dough briefly on a floured surface (about 2mins). Place in a greased bowl to rise. When doubled in size, roll out until approx 2cm thick and cut into rounds (I use a little round deli container). Reknead and reroll dough until all is used. Place on baking trays and bake for 6-7mins each side at 190deg until lightly brown. Not too brown if you like yours toasted. Cut in half and toast as usual or bake a bit longer and use as rolls for lunch. craig04 - 2011-08-31 12:41:00 |
| 1125 | Well done all just going through all the bread thread got bread maker out of cupboard though much slower in the the long run than real hands on, bumping for all mistie-blue - 2011-08-31 19:39:00 |
| 1126 | Thought I would post this yummy wholegrain bread recipe of my SIL's. I've made this a couple of times but yesterdays batch came out so fantastic thanks to some expert tips from some lovely ladies on this MB. Check out my two gorgeous loaves - and I can tell you they are soft and have a lovely chewy crust, DS and I had some for lunch today. http://images.trademe.co.nz/photoserver/79/185719279_full.jp Ruth's Wholegrain Bread 1c kibbled wheat The honey and milk gives this bread a wonderful wholesome flavour - my kids love it craig04 - 2011-09-02 13:47:00 |
| 1127 | bump buzzy110 - 2011-10-10 14:58:00 |
| 1128 | Hi Craig.. thanks for posting your recipes.. when I've made English Muffins and they're ready for baking, I've cooked them in my preheated electric grill.. they cook quickly, and end up with the lines from the grill on them.. taste great too.. Your wholegrain loaves look fabulous.. yum! juliewn - 2011-11-22 02:24:00 |
| 1129 | Bumping for summer bread making.. juliewn - 2012-01-22 20:32:00 |
| 1130 | This message was deleted. elliehen - 2012-01-23 13:15:00 |
| 1131 | bumped :-)) 245sam - 2012-02-14 20:19:00 |
| 1132 | Bumping for Munrotti :-) Edited by juliewn at 5:56 pm, Sat 18 Feb juliewn - 2012-02-18 17:55:00 |
| 1133 | bump so I can keep reading it - geez its long :-) dibble35 - 2012-03-03 11:16:00 |
| 1134 | b dibble35 - 2012-03-06 08:42:00 |
| 1135 | Hi Dibble :-) A quick way to look for a recipe or thread, making it easier to find any thread or posts in a thread that you're looking for.. juliewn - 2012-03-19 22:55:00 |
| 1136 | Made a bread from the breadmaker in the weekend, to test a recipe it turned out perfect. having used 6 tspns of breadmaker yeast. I gave it to the M.I.L hubby said what did you do that for shes got more money then us, we cant afford to waste food and give it away i said dont worry it was used up flour from a year ago. donna_jo29 - 2012-03-20 00:23:00 |
| 1137 | Found it. Bumping to the top. floralsun - 2012-03-24 16:23:00 |
| 1138 | Hot Cross buns. thanks miffycat1 - 2012-03-24 18:44:00 |
| 1139 | Where do you guys buy all your diff bread flours from? Just from the supermarket? I had a look the other day and its all so expensive if you want to get into the rye and kibbled wheat type flours. Is Bin Inn any good? are there flours fresh/cheaper? I started off with a 5kg of homebrand High Grade flour and that has worked fine, but ran into an older lady in the supermarket that swore by high grade champion flour - best for bread she reckons. Has anyone else found this to be true? dibble35 - 2012-03-25 09:20:00 |
| 1140 | and have been meaning to ask - keeping yeast in the fridge, surebake brand has wriiten on the label to keep in the fridge where as Tasti brand doesn,t..... so do I as have just bought Tasti brand to try next, TIA dibble35 - 2012-03-25 09:22:00 |
| 1141 | bumped for stephanos. :-)) 245sam - 2012-04-03 14:22:00 |
| 1142 | bumped for rose7. :-)) 245sam - 2012-04-23 17:04:00 |
| 1143 | Anyone used vat milk in place of water and milk powder the breadmaker recipe calls for? Do I still need to add the same amount of oil? Cheers for all replies queenmaeb - 2012-04-23 18:58:00 |
| 1144 | dibble35 wrote:
Hi Dibble :-).. I use whatever high grade flour is on special and have found they all work well. For the different grains, I buy them at Bin Inn.. and once home, place them in glass jars with lids to store them. Rolled rye and rolled barley are two favourites here.. I label them as some can look similar to others. I've found the kibbled grains are best soaked in some hot water for about 10-15 minutes before using them.. the end result will be chewy in the bread, whereas if left as is, they can be a little hard in the bread. If there's 1/2 cup of a kibbled grain in the recipe, I place it in 1/2 cup of just boiled water from the kettle, and leave to soak. The grain will absorb all the liquid and you won't need to adjust the recipe liquid or dry amounts at all. Hope this is of help.. juliewn - 2012-05-21 16:25:00 |
| 1145 | dibble35 wrote:
I keep any yeast in my fridge.. I'm using the Tasti brand too, and like it better, somehow seems fresher. I've gone back to using yeast granules rather than the Surebake type yeasts that have 'improver's' added.. I make in the same way as I did with Surebake.. as in my next post.. juliewn - 2012-05-21 16:36:00 |
| 1146 | Bread Recipe: - the way I make it now.. so updated from how I made it on page one of this thread.. In a large bowl mix 2 cups flour, 1 tsp salt, 5 level tsp's yeast granules, 3 tsp sugar. Add 2 cups water that is slightly warmer than your hand temperature, so it feels a little warmer than your hand. Cover and leave to stand about 7-10 minutes until swelling and going slightly frothy. Add around 4 cups more flour and mix with a wooden spoon until it's too thick to mix that way, then use your hand, mixing then beginning to knead as it gets thicker. Add the last cup of flour slowly as it may need more or less.. keep kneading, adding a little at a time, until the dough is smooth and not sticky. At this stage, most recipes say to cover and prove till doubled in size. Bake at 230°C until lightly browned, and they sound hollow when tapped with your finger nail. Place on a rack.. cover with a cloth to cool if you want a chewier top, or leave uncovered for a crustier top. This can be altered using any of the suggested methods on page one of this thread.. Enjoy.. :-) juliewn - 2012-05-21 16:37:00 |
| 1147 | queenmaeb wrote:
Hi.. the vat milk would be fine in place of the water and milk powder.. If there's one tablespoon of milk powder in the recipe, replace that with 1 extra tablespoon of flour or another dry ingredient.. wheat-germ, a grain, etc.. Use the vat milk to the same quantity as the water in your recipe. You could either leave the oil out or use it, whichever you prefer.. maybe give both a try to see what you like best.. juliewn - 2012-05-21 16:42:00 |
| 1148 | Am trying out OPs bread recipe for the first time as I love bread especially home made. Having a nice Steaka dn Kidney casserole tonight which is cooking in the slowcooker and will have home made bread to dunk in the gravy. Friggin awesome! family007 - 2012-06-09 14:02:00 |
| 1149 | This message was deleted. mwood - 2012-06-10 14:49:00 |
| 1150 | Bumping for Andree3 :-) juliewn - 2012-07-02 19:53:00 |
