Bread Thread. For Hand & Bread Machine Recipes :-)
| # | Post |
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| 251 | so long.. and thanks for all the fish. arthurdent - 2007-09-28 07:50:00 |
| 252 | deafening silence in this thread -where is everyone? arthurdent - 2007-09-29 17:13:00 |
| 253 | Time for a ...... bump up.... susieq9 - 2007-10-03 14:54:00 |
| 254 | Hi... Sorry if I missed it but for the machine bread do I just put it all into the maker for a loaf of bread? SOrry if you have explained it and I missed it k-l1 - 2007-10-03 17:57:00 |
| 255 | Do yo have the manual? I just put the ingredients in starting with liquids then the dry ingredients. Some breadmaker instructions say to do it the other way, then select the cycle you want then press start. (Different breadmakers might also have different options for each cycle such as the darkness of the crust or the size of the loaf) What type of bread maker do you have? bunny51 - 2007-10-03 20:24:00 |
| 256 | Breville Yes I have those options. I have the manual but it was doing my head in with all the ingredients Id never heard of. Ok I'll give it a go thanks. I have trid a new one it was a bet better but still didnt rise as much as it should have. Its driving me crazy!!! k-l1 - 2007-10-03 20:59:00 |
| 257 | k-l1.... I see in your other thread you left the sugar out. This is a main part as the sugar activates the yeast in the bread making. I have a Panansonic bread maker and the yeast goes in first and the water is the last to go in. Never had any problems. I now do most of my bread making by hand. Get a lot of enjoyment out of it and is just a quick. susieq9 - 2007-10-03 22:21:00 |
| 258 | I tired one lot woithout Salt and sugar then added it in. I put the yeast in last maybe I'll up it in first. Thanks k-l1 - 2007-10-04 08:02:00 |
| 259 | I used to have a breville bread maker Did you get the NZ suppliment when you got your bread maker? Because the surebake yeast (and the bread maker yeast by tastie) have the improvers in you don't need to worry about that ingredient in the recipes If you haven't got the suppliment really the difference in the recipes is that all tablespoons are 15 ml in the suppliment and they use the breadmaker yeast (so no improvers added) (The tablespoons are 20 ml in the Australian manuals ) bunny51 - 2007-10-04 08:38:00 |
| 260 | No I didnt So if I get the surebake or the tastie yeast I wont need to get any improvers? Is that right? k-l1 - 2007-10-04 08:48:00 |
| 261 | That's right the improvers are in the yeast. Oh and it is 1 teaspoon of yeast per cup of flour bunny51 - 2007-10-04 08:59:00 |
| 262 | Great thanks. I hope like anything it works this time hehe thanks again :) k-l1 - 2007-10-04 09:12:00 |
| 263 | What's the oldest machine anyone has that's being used regularly? How long would you expect them to last? Mine's about 5yrs and still going strong - Panasonic - only makes small loaves, no auto nut / fruit hopper. wron - 2007-10-04 20:14:00 |
| 264 | I think mine would be about 3 or 4 years old I had a breville before this one It was about 5 years old when it was replaced. (It stopped cooking the bread properly, funny thing is, with this bread maker I mainly use it to make dough and cook it in the oven- could have hung onto the old one a bit longer if i knew that was going to happen hehe) bunny51 - 2007-10-04 20:20:00 |
| 265 | bump ...... chab - 2007-10-08 15:34:00 |
| 266 | Thanks for bumping Here I was asking about breads in a different thread. I'll have to print off the first page and give pita bread making ago as we buy so much wholemeal pita bread. satisfied - 2007-10-08 16:12:00 |
| 267 | I can't resist.. hope you'll be Satisfied with the results.. Cool Trademe name you have there.. the nicest I've seen on Trademe.. I hope you enjoy the bread.. it's delicious.. juliewn - 2007-10-08 22:54:00 |
| 268 | This message was deleted. mikedeb - 2007-10-09 16:42:00 |
| 269 | Hello to you from New Zealand.. :-) Which part of Canada are you messaging from? Hope you're enjoying being there.. My Son has fallen in love with Vancouver - and a lovely young woman there :-) - has been there 18 months now and is coming home with his girlfriend for three months in January to show her New Zealand. We're really looking forward to meeting her. juliewn - 2007-10-09 23:17:00 |
| 270 | I have a Panasonic that is about 15 years old at least and it is still going. Has only had a rest of a couple of years. I know of another panasonic that is proberly 17 years old and only just giving in. it looks like the bottom has finally burn out around the element. And yes have heard they are not availble in NZ now. What other brands are top of the list. shiyo - 2007-10-10 16:54:00 |
| 271 | Hi Everyone.. I've just posted these in another thread, and will add here also: Uncooked yeast based bread dough juliewn - 2007-10-11 23:43:00 |
| 272 | For garlic bread - if using your own bread dough for this, I would bake the dough in the shape(s) you prefer, until browned and cooked through. Remove from the oven and leave till completely cold - cover with a clean tea towel as it cools for a softer chewier-type crust - or leave uncovered for a crisper crust. Once cold, slice almost through to the bottom in slices as thick/thin as you want it, place garlic (or herb) butter inside the slices, wrap the whole loaf firmly in foil then in plastic wrap and freeze. Make sure the foil is wrapped with the join of the foil on top of the loaf - otherwise when the loaf is heated, butter is likely to drip through the join if it's at the bottom of the loaf. Doesn't make for an easy to clean oven my Partner found when he did this recently! To use your garlic bread - remove the plastic wrap and place the tinfoil surrounded loaf in your oven and heat through. For a crusty top, unfold the top of the foil for the last 10 minutes or so of heating - leave covered for a softer crust. Enjoy your goodies... :-) juliewn - 2007-10-11 23:44:00 |
| 273 | Your can also have some uncooked bread dough, shaped into a ball, in your freezer, well wrapped with plastic wrap. When needed, remove a piece or pieces of dough from the freezer and place onto a plate or similar. Cover loosely with plastic wrap to give room for rising, and leave to thaw at room temperature. Once the dough has thawed, and has begun to feel warmish, and is beginning to rise, knead lightly, shape as you want for bread, buns, pizza, etc.. then leave to rise till doubled in size. Bake as usual.. and enjoy! :-) juliewn - 2007-10-11 23:45:00 |
| 274 | bump ......... chab - 2007-10-14 13:18:00 |
| 275 | bump . sumstyle - 2007-10-15 12:50:00 |
| 276 | Bumping.. Hope this helps.. juliewn - 2007-10-18 00:14:00 |
| 277 | Attention Fluffykiwi re your thread #227- you say your breadmaker has seized up. Before you biff it in the bin get hold of a pair of pliers or grips and gently try rotating the spindle in the base of the breadmaker and /or the breadtray. I have similar problems now and again and all it is are baked crumbs which go hard and stop the spindle from turning. As it loosens keep rotating till it moves freely. swallowstitch - 2007-10-20 18:05:00 |
| 278 | Thanks Swallow - that's going to be of help here too - thankyou for posting what to do. floralsun - 2007-10-23 23:51:00 |
| 279 | Crockpot Bread - posted by 245sam in another thread: "Joan Bishop's Batter Bread: 3 tsp sugar, 1/2 cup boiling water, 1/2 cup plus 2 tbsp cold milk, 2 tsp dried yeast, 3 cups white flour, 1 tsp salt. Preheat crockpot on HIGH for 1/2 hour. Put sugar into a large bowl. Add boiling water & stir to dissolve. Add cold milk & stir again – liquid’s temperature should be comfortably warm. Sprinkle yeast over surface of liquid - do not stir. Leave in a warm place for 10 minutes. Combine flour & salt. Grease a cake tin or straight-sided soufflé dish (7-cup capacity) which will fit into the crockpot. When yeast liquor is frothy, stir it gently to mix thoroughly. Tip dry ingredients into yeast liquor. Beat well with a wooden spoon. Spoon the mixture into prepared tin - it should be no more than 1/3-1/2 full. Leave tin to stand on the bench for 1/4 hour. Cover tightly with foil, & place tin on a trivet or preserving jar ring in the crockpot. Cover with lid & cook on HIGH for 2&1/2-3 hours." juliewn - 2007-10-26 02:09:00 |
| 280 | YUM! Ok, I'm all geared up and choppin at the bit to bake some bread after reading part of this thread! Ok, I've never made bread, and don't have a breadmaker (yet). Does anyone have a nice simple receipe that I could try? Also, can you recomendation a good breadmaker. (sorry if this has been asked before) Thanks alot for your time. YUM YUM YUM...... angiemc - 2007-10-26 11:23:00 |
| 281 | Bump ...... chab - 2007-10-26 16:32:00 |
| 282 | Hi Angiemc.. I've posted a great recipe in post #4 of this thread.. and then lots of alternative goodies you can use that recipe for.. please ask if we can help further.. and enjoy making your own delicious breads! Let us know how you get on.. juliewn - 2007-10-26 17:33:00 |
| 283 | thanks Juliewn just another question, what yeast should I buy? I had a look in the supermarket yesterday and there were a couple of different ones, I was unsure which one to purchase. Thanks!! angiemc - 2007-10-28 06:51:00 |
| 284 | What I mean is I saw yeast (surebake i think) that was flaky and another that was tiny round bits..like poppy seeds? If you get what I mean haha. angiemc - 2007-10-28 09:12:00 |
| 285 | Hi Angie.. the Surebake type Yeast works more quickly and gives a great result.. The granules work slower and by a slightly different method - I've copied next a reply I gave in another thread about using yeast granules in a bread maker - the same applies to making bread by hand: juliewn - 2007-10-28 17:27:00 |
| 286 | Iif you wanted to use the granules in a bread maker, I would place the liquid that's in the recipe (whether it's milk or water) in a bowl - and heat it very slightly so the liquid reaches luke warm temperature - about the same temperature as your hand. Add the sugar from the recipe to the liquid, then sprinkle yeast over the top - I would double the yeast quantity that's in the recipe - ie - if 3 tsp Surebake Yeast is in the recipe, use 6 tsp of the yeast granules. Stir the mix once, then leave it, without stirring, to stand covered in a warm place for about 10-15 minutes, until it's starting to foam and expand - which means the yeast has started to work. Place the dry ingredients from the recipe into your bread maker, and add the slightly foaming yeast mix, and set your machine to operate as usual. I think this will work well - if you'd prefer a lighter end result, increase the yeast quantity slightly the next time. Enjoy your goodies.. juliewn - 2007-10-28 17:29:00 |
| 287 | ps.. for handmade bread using the yeast granules, do as in my previous post for the yeast mix, then place about 2 cups of flour from the recipe into a large bowl, add the foaming yeast mix, and mix together - then add enough flour, mixing then kneading as you add the flour, to form a firm and not sticky dough - which will form as you knead it.. hope this helps.. Cheers.. Julie juliewn - 2007-10-28 17:31:00 |
| 288 | That's wonderful Juliewn Thank you for your help. I'll let you know how I get on. It might be a few days before I get a chance to make it now, but will post when i've made my first loaf!! angiemc - 2007-10-28 17:40:00 |
| 289 | Need Turkish bread recipe for breadmaker - Help! Love turkish bread but too lazy to make it over 4 days. Is there any easy recipe for the breadmaker. I know someone out there will have one - I hope. cheers!!!! dixiechic - 2007-10-29 12:13:00 |
| 290 | Hi Angie.. hope you've enjoyed your goodies.. Hi Dixie.. hopefully someone will have a recipe for you.. juliewn - 2007-10-31 23:05:00 |
| 291 | Bumping for Karma07.. hope this helps.. juliewn - 2007-11-02 23:12:00 |
| 292 | Thanks so much juliewin. I have jotted down alot of your recipes so will be trying them all. But i need to go back a bit to find a bread recipe for my Gourtmet breadmaker. Not to sure if all breadmakers have the same recipes karma07 - 2007-11-03 02:40:00 |
| 293 | Hi Karma.. most recipes will be fine in different breadmakers - if your bread maker needs say 5 cups flour - then any recipe using the same quantity of flour will work in your machine.. You can adapt recipes to your taste also - ie.. find a recipe that makes the bread you prefer, then substitute about a cup of white flour for a cup of grains or other flours - wholemeal flour, wholegrain or whole wheat, soy flour, rye meal or rye flour, cornmeal - either the finely ground or medium ground, etc.. etc.. so you create your very own preferences.. I hope this helps.. juliewn - 2007-11-03 23:06:00 |
| 294 | And.. bumping for grandadjim :-) juliewn - 2007-11-03 23:06:00 |
| 295 | Ciabatta Bread? Does anyone have a good recipe for Ciabatta bread? My boys love the stuff. Really dear to buy though. banty - 2007-11-04 08:13:00 |
| 296 | Hi Julie Made my bread today - wow, pretty good for my first attempt, however, I had the oven too hot so the outside crisped up before the middle was cooked, and I only noticed it wasn't cooked properly because I couldn't wait for it to cool and sliced the end off (yum). I had to put it back in the oven and it was fine. I wasn't sure how long I had to bake it for. Apart from that, it was really easy and fun!! What a satisfying feeling!!! YUM, thankyou so much for your help! I will be trying different variations now. This is fabulous thread. :0) angiemc - 2007-11-04 13:06:00 |
| 297 | Hi juliewin Yes thanks it helps alot. you have a great day karma07 - 2007-11-04 13:14:00 |
| 298 | I mean't to say that I could hardly get my bread knife through the VERY crisp shell, but it was easy to pick off, no harm done and I have a very fluffy loaf of bread underneath....which is devine, and I gorged myself on it...with melted butter!! I think I'll have to do a few extra kilometres on my morning walk this week!!! I'm so chuffed!! LOL angiemc - 2007-11-04 13:15:00 |
| 299 | Hi Angie.. good for you for making your very own bread :-).. Exciting isn't it.. and it's so delicious too! To test whether it's cooked.. for a loaf or rolls, you can either use a skewer and push that into the centre as you would when checking to see if a cake is cooked. If it comes out clean, it's cooked.. if there's a little dough on the skewer, cook a little longer and test again. Or another way is to tap the surface with your finger nail - if it sounds hollow, it's cooked - if not.. cook a little longer and check again. There are various ways to create the type of crust you prefer. 1/ Place a roasting dish of hot water on a lower rack in the oven when you turn it on - as your bread bakes, the steam from the water will keep the crust softer - and you'll have a softer, chewier type crust. Cover the goodies with a teatowel as they cool, so they stay softer.. juliewn - 2007-11-04 16:18:00 |
| 300 | 2/ A similar effect can come from baking the bread or rolls without water in the oven - then as your goodies come from the oven, use a pastry brush and quickly brush the top and sides of the loaf with warm water - then cover with a teatowel and leave to cool. This also helps the crust be softer and chewier. juliewn - 2007-11-04 16:19:00 |
