yip I have been doing half white half wholemeal. And making a fairly good sourdough when hubby is home, he likes that. I just want a real health loaf of bread. So the next step was to change to the organic flours. love making bread, dont do alot of other baking, but bread is enjoyable

shiyo - 2013-09-04 11:30:00

http://images.trademe.co.nz/photoserver/full/282768029.jpg
Added a few spoons of gluten flour and it turned out fantastic...

Edited by shiyo at 9:51 pm, Fri 6 Sep

shiyo - 2013-09-06 21:48:00

This message was deleted.

cookessentials - 2013-09-06 22:09:00

This message was deleted.

elliehen - 2013-09-15 23:50:00

juliewn wrote:

Thanks for those posts Uli.. yum! Would you post the recipes for us all please.. would be great.. and.. Caroline66 is looking for a Rye Sourdough recipe..

Thanks Juliewn for all your time to give us all those delicious bread recipes,. We must keep this thread alive!!

glasshalfull - 2013-09-27 10:46:00

this is an orsum thread thank u

zionsouljah - 2013-09-27 11:27:00

shiyo wrote:

http://images.trademe.co.nz/photoserver/full/28
2768029.jpg
Added a few spoons of gluten flour and it turned out fantastic...

Yep. Gluten sure helps to make great bread.

buzzy110 - 2013-09-27 15:07:00

Bump ...

sarahb5 - 2013-10-18 21:47:00

Bumping for summer-time bread making.. it's easy.. and very rewarding :-)

juliewn - 2013-11-30 21:23:00

This message was deleted.

cookessentials - 2013-12-06 11:09:00

For Megd1 and a hot cross bun recipe.. page one of this thread.

juliewn - 2014-03-08 12:23:00

I've got a tefal bread maker & it doesn't seem to have a non yeast option for banana or ginger breads.. have emailed manufacturer, just in case I'm missing something?? there are a few recipes I shall be trying from this excellent thread..

I used to bake my weeks bread in a champion woodburner & loved broaching the warm newly baked loaf. I used large coffee tins to bake the bread as the cut slices fitted in a toaster [toasted freshly baked bread - yum], usually baking 6 at a time & to fit them all in I would have them standing up at first until the tops were browned, then I would stack 5 with the darkest at the bottom [with the bottom of the tins pointing to rear of oven], & one still standing [lightest ], they would all get turned gently & swapped around [the ones on the top of the stack would cook quicker] on a regular basis & the standing would get laid down & gently rolled.. did this for many years & mainly used basic white bread recipe with kibbled grains, ground corn etc..

have been using the same scenario with the bread maker recipes, but since we have a walnut tree & partner doesn't like them [but they are good for arthritis] have been whizzing a couple handfuls for each loaf & they seem to make the bread a lot darker & I like them..

urbanrefugee54 - 2014-03-16 11:01:00

Found it! Now for saving recipes!

mybooks - 2014-05-16 21:58:00

Hi Urbanrefugee.. that bread would have tasted amazing.. and the walnut bread too.. :-)

juliewn - 2014-05-16 22:38:00

bumping

nabbed - 2014-06-08 11:49:00

Does anyone know of a carrot loaf (no yeast) baked in a bread maker on the bake mode.

glasshalfull - 2014-06-17 15:02:00

Hi.. no I haven't heard of a recipe like that.. could you make a date or fruit loaf, substituting grated carrots for the dates or fruit in the recipe, and give that a try.. let us know how you get on...

juliewn - 2014-06-26 22:44:00

Hmmm, this needs a bump upwards :)

unknowndisorder - 2014-08-18 22:44:00

This message was deleted.

us109 - 2014-08-26 14:28:00

Love your little symbol.. :-) ʕ•ᴥ•ʔ

juliewn - 2014-08-28 15:11:00

Hi has can someone please provide a bread receipe for basic WHITE loaf for bread machine please?
Also what type of yeast is used
(breadmaker newbee)

teap - 2014-09-07 18:48:00

The member deleted this message.

unknowndisorder - 2014-09-30 21:06:00

Bump

wendalls - 2014-11-09 16:36:00

Hope you've found a recipe Teap..

juliewn - 2015-03-12 22:25:00

teap wrote:

Hi has can someone please provide a bread receipe for basic WHITE loaf for bread machine please?
Also what type of yeast is used
(breadmaker newbee)

2 Tlb milk powder
2 Tlb butter or oil or coconut oil
1 tsp salt
1 tsp sugar
300 mils water
450 grams flour (I use Gilmores Bakers Flour from Trents)
3 tsp Surebake yeast
In that order.

Edited by jelly-plane at 2:54 pm, Fri 13 Mar

jelly-plane - 2015-03-13 14:49:00

shiyo wrote:

http://images.trademe.co.nz/photoserver/full/28
2768029.jpg
Added a few spoons of gluten flour and it turned out fantastic...

I lost my origanum bread maker in the EQ and my friend loaned me one she wasn't using, it makes the same shaped loaf as in your picture, what I find strange is, I have yet to find a toaster that can take a slice of it. Seems funny a company produces a bread maker that's slice won't fit in a toaster. What do you do?

jelly-plane - 2015-03-13 15:06:00

dibble35 wrote:

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

I didn't know that, I have never kept my Surebake yeast in the fridge, after all its sold on the supermarket shelf. I've never had any problems with it either.

jelly-plane - 2015-03-13 15:21:00

deanna14 wrote:

I lost my origanum bread maker in the EQ and my friend loaned me one she wasn't using, it makes the same shaped loaf as in your picture, what I find strange is, I have yet to find a toaster that can take a slice of it. Seems funny a company produces a bread maker that's slice won't fit in a toaster. What do you do?

Cut the slices into a shape that does fit.

One of my pans was the same when I was making sourdough, at first I cut slices in half so they fitted the toaster than I relented and bought a new pan ;)

No longer baking as I live on a strict diet. One day I will get into it again, when I get down to my goal weight.

beaker59 - 2015-03-13 15:40:00

beaker59 wrote:

Cut the slices into a shape that does fit.

One of my pans was the same when I was making sourdough, at first I cut slices in half so they fitted the toaster than I relented and bought a new pan ;)

No longer baking as I live on a strict diet. One day I will get into it again, when I get down to my goal weight.

Same, I only make bread for the men here. The 'Mr' cuts a slice in half to toast. I am stubborn and turn it over half way through lol.

jelly-plane - 2015-03-13 15:43:00

Bump

buzzy110 - 2015-05-19 15:00:00

Make your own.. yeast..

Yeast:
1 oz/25gms hops
2 medium potatoes thinly sliced
3 pints water
2 tablespoons sugar
1 cup plain flour

Boil hops, potatoes and water for 20 minutes
Strain, then add sugar
Allow to get cold.
Mix flour with a little of the liquid from the potato water
Add to rest of the mix
Bottle, using a jar that has a little of the previous mixture of yeast in it.. never wash it, always keep that little amount of yeast minimum in the jar
Cover lightly
In Summer, the yeast requires 8 to 10 hours to ripen
In Winter, 20 – 24 hours
~~~~~

To use this yeast to make bread:

The night before bread is to be baked
In a large bowl place 3lb – 1.5kg flour
Make a well in the centre
Add just over 1/3 cup yeast mix from above, and 1/2 cup warm water
Mix to a batter, sprinkle with flour and stand in a warm place overnight

Next morning:
Sprinkle 1/2 tablespoon salt (correct amount) over the flour and add sufficient warm water to make a light dough, knead till smooth
Cover with a cloth to prevent crusting and stand in a warm place until doubled in size
Knead again to make the bread an even texture, kneading till bubbles disappear and dough is elastic to touch
Shape into loaves or rolls
Cover with a cloth and leave till doubled in size
Put into oven heated to 230C, and immediately reduce temperature to 200C, cook till crust is uniformly brown and hollow sound is heard when tapped

juliewn - 2015-06-20 21:25:00

Cream of Tartar Yeast

Mix together:
1 tablespoon cream of tartar
1 tablespoon sugar
1 tablespoon plain flour
2 cups warm water
Mix to a smooth paste with a little of the warm water, then add the rest of the warm water
Stand in a jar in a warm place about 4-6 hours till able to be used

This is sufficient for 10 loaves of bread
~~~~~
Cream of Tartar Yeast Bread
4lb flour
1 tablespoon salt
1 cup cream of tartar yeast
1 cup warm water

Mix flour with salt, make a well in the centre and add cream of tartar yeast and warm water.
Stir in sufficient flour to make a thick paste then lightly sprinkle with flour.
Stand in a warm place 6 hours
Add sufficient warm water to make a firm dough, knead well, cover with a cloth then stand overnight in a warm place
Punch down, allow to rise till doubled in size
Knead till spongy and put into warm tins to double in size
Bake at 230C and reduce heat to 210C and bake till browned and sounds hollow when tapped

juliewn - 2015-06-20 21:30:00

To make a bread batter into 'English Muffins'

Use your favourite bread recipe as a base, and once the yeast has activated the warm water/yeast/sugar mix, add an egg (at room temperature) and 25gms melted and cooled butter.

Add flour, (use some wholemeal if you want) adding enough until a thickish batter has formed - like a pikelet batter. Mix very well till smooth.

Cover and leave to double in size. Heat an electric frypan, griddle, etc.. and make the same way as pikelets..

As they're ready, place under a tea-towel and guard it with care.. they're delicious with butter and jam.. or your favourite topping.. :-)

Edited by juliewn at 10:15 pm, Sat 20 Jun

juliewn - 2015-06-20 22:14:00

Adding chickpeas to a bread dough..

1 cup cooked chickpeas, strained and cooled until at room temperature - not cold in the fridge.

Make your favourite bread dough, and as you're kneading it before shaping the bread/rolls, etc.. add the cooked and lightly squashed chickpeas into the dough a few at a time, kneading the dough lightly so you leave some of the chickpeas in small pieces.

Shape and bake as usual.

Works great with pizza dough or focaccia type bread dough too.. makes a rustic appearance too..

juliewn - 2015-06-20 23:02:00

Is there a yeast recipe without sugar [non sugar diet] apart from sugar replacements?.

5425 - 2015-06-21 14:50:00

bumped for chris313. :-))

245sam - 2015-07-24 14:15:00

5425 wrote:

Is there a yeast recipe without sugar [non sugar diet] apart from sugar replacements?.

Hi.. you could use honey,.. or a teaspoon of sugar is enough in a recipe to activate the yeast..

juliewn - 2015-07-24 21:16:00

juliewn wrote:

Hi.. you could use honey,.. or a teaspoon of sugar is enough in a recipe to activate the yeast..

Malt extract is nice in bread too, I use it instead of sugar in my Wholmeal/rye bread.

Edited by nauru at 7:54 pm, Sat 25 Jul

nauru - 2015-07-25 19:53:00

bumped for stefw. :-))

245sam - 2015-09-04 17:28:00

Bumped for flat bread baker

wendalls - 2015-09-29 15:42:00

The NZ Bread Book...by Simon and Alison Holst gives recipes, with breadmaker and hand-made instructions for each. Theres gluten free, no knead, and baking powder recipes. Worth a look.

rovertniloc - 2015-10-04 13:49:00

Juliewn just wanted to say thanks for such a great recipe. I went to make bread on Friday, using the lazy way, a bread machine with a recipe off the net, as the book that came with the machine was all but useless. And I ended up with a pile of useless dough I had to toss out. So yesterday I decided to get my hands a little dirty and do it the old fashioned way with your recipe, and wouldn't you know it, it worked out just fine :) your recipe is nice and clear, and I would imagine fairly forgiving for us novice bread makers, and all the different options are enough to get anyone's mouth watering ! So thanks for such a wonderful recipe that stands the test of time, and no doubt is in use in many many kitchens :)

fetish - 2015-11-29 05:00:00

bunny51 wrote:

Cliff, here is the recipe I use most of the time and don't usually have any problems with it.
1 1/2 cup water, 3 cups plain flour, 1 cup wholemeal flour, 2 tablespoon milk powder, 1 1/2 teaspoon salt, 1 1/2 teaspoon sugar, 2 tablespoon oil, 4 teaspoon surebake yeast. I just shove it all in the bread pan and use the basic cycle, dark crust or I bake it in the oven.

bump

gunnab1 - 2015-12-01 18:10:00

Hello Fetish.. :-)
I was thinking of you and the amazing Trademe Cooks site that you created.. and that is still asked about here in the recipe messageboard.. then just read your post.. hope all is well for you..
Thanks for your lovely words.. I'm glad you like the recipe.. good that it can be used as a base for many breads and buns too..
Take care, and it's lovely to see your post.. :-)

juliewn - 2016-03-16 21:39:00

bump

uli - 2016-04-22 18:35:00

Yum - just made the recipe from the first page - very nice and easy. Added some poppy seeds and linseeds. One question please.....how to you store your bread? I find that after a day it really is only good for toast :-(

n.c - 2016-07-09 17:05:00

We had pumpernickel bread sandwiches at a Hamilton café yesterday, does anyone have a recipe for pumpernickel bread please? TIA.

mybooks - 2016-08-18 11:34:00

Unsure where this came from.

German Pumpernickel Bread
3 cups wholemeal flour, 1 cup rye flour, 1/2 cup mashed potato, 2 cups hot water, 2 tsp caraway seeds, 1 tbsp salt, 3 tbsp polenta, 3 tbsp bran, 3 tbsp molasses, 2 tbsp kibbled rye, 1 tbsp Surebake yeast, 1 egg beaten for glazing.

Place all the dry ingredients in a bowl, stir together then add the hot water. Mix to a sticky dough and knead well, using only as much flour as necessary to handle the dough.
Since the dough is naturally sticky, avoid adding too much flour while kneading.
When the dough is smooth, shape it into a round ball and place in a greased bowl.
Cover and allow to rise about 2 hours in a warm place.
Push the dough down with your hand, then remove the dough from the bowl and knead briefly.
Shape the dough into a round ball and place on a baking paper lined tray, or place in a greased loaf tin.
Cover and rise in a warm place till doubled in size. Brush with the beaten egg.
Bake at 190°C for 40 minutes and cool well on a wire rack

valentino - 2016-08-18 14:14:00

I'm sorry to take so long to reply to your post valentino - thankyou for the recipe and will make it.

mybooks - 2017-01-08 16:41:00

Hmmm - will make some.of the page one bread.

summersunnz - 2017-01-09 00:30:00