Bumping for Strange.. :-)

juliewn - 2008-02-03 02:13:00

and for Hotcross Bun recipes.. 'tis the season soon.. and they're available already in the shops..

juliewn - 2008-02-06 01:56:00

For Pita breads..

juliewn - 2008-02-07 01:40:00

has anyone made a ... vogel/burgen type loaf in their breadmaker?

lb1 - 2008-02-07 19:08:00

Hi.. When I had a bread maker, I made loaves that followed the white bread recipe, and I substituted 1 cup of mixed grains for one cup of white flour, 1/2 cup wholemeal flour for 1/2 cup of white flour and 1/2 cup of soy flour, or soy grits, for 1/2 a cup of white flour. So the 2 cups of flour were replaced by the grains, wholemeal and soy flour or grits, and I used white flour for the rest of the flour needed in the recipe. For the grains, I used a mix of kibbled wheat, kibbled rye, and coarsely ground cornmeal. This made a loaf that was about half way between Molenberg bread and Vogel/Burgen breads. I hope this helps..

juliewn - 2008-02-09 01:13:00

Bumping for lb1.. How did you get on with the recipe.. I hope it's of help..

juliewn - 2008-02-11 23:56:00

Bumping for home-made goodies.. ..

juliewn - 2008-02-17 01:03:00

... bump

kennymac - 2008-02-19 13:43:00

Our Favourite Bread Recipe I use the recipe supplied in the Breville book, although using a George Foreman breadmaker, and replace 1 cup of flour with 1 cup of bakers bran, and add 4 tablesps of mixed grains.
Have tried many recipes but this one works for us, not too heavy but still makes crunchy toast, and the bread is still fresh after 2 days.

surasak - 2008-02-20 15:07:00

Yum.. that sounds delicious.. I like adding sunflower or pumpkin seeds to breads too - for lovely crunchy bits!

juliewn - 2008-02-23 01:54:00

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fly04buy - 2008-02-23 23:10:00

Bumping for Carterne.. :-)

juliewn - 2008-02-25 00:09:00

bump... bumping again

misterperfect - 2008-02-27 11:52:00

... and for delicious breads and the great recipes shared throughout the thread..

juliewn - 2008-02-27 23:34:00

Good pizza base.... in here.

susieq9 - 2008-03-04 15:22:00

Hi Everyone.. I noticed in another thread that Linseed (flaxseed) meal can be purchased - has anyone tried this in their bread making at all? I've used the whole linseeds - and haven't seen or tried the meal - linseeds are good for us that it would be interesting to see how the meal went when making breads..

juliewn - 2008-03-06 01:24:00

Thankyou for all these great recipes - I'm learning a lot from you all - thankyou for sharing.

summersunnz - 2008-03-08 23:03:00

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ciannz - 2008-03-09 01:18:00

Panasonic Bread Maker... 3tsp yeast, 450gm flour, 1tblsp sugar, 2tblsp butter, 2tblsp milk powder, 1tsp salt, 300-320ml water. In that order. Also you can reduce the sugar to 1tsp if you wish, with no change in the bread.

susieq9 - 2008-03-09 14:00:00

Bumping for pumpkin bread.. :-)

juliewn - 2008-03-12 00:59:00

flaxseed wheat bread have a recipe for this but haven't tried it if anyone wants it

jan2242 - 2008-03-12 09:21:00

Hi.. yes please Jan.. that would be great.. I've been including flaxseeds when making a variety of things lately, as they're so good for us.. Bran Muffins are especially good with them in. I'll look forward to trying your recipe.. thanks.. :-)

juliewn - 2008-03-12 16:10:00

For those who don't have a manual with an appliance, including bread machines, manuals are sometimes available on this site: http://www.kitchenmanuals.com/

juliewn - 2008-03-12 16:12:00

For making bread dough the night before needed: I've sometimes made a dough the night before needed, and have found it's best to leave it in a bowl, covered firmly with plastic wrap, and place it in the fridge. It won't rise as much overnight as it will if left out of the fridge. Next morning, remove the plastic wrap and push the dough down with your hand so you're pushing the air out of the dough. Turn onto a lightly floured board, and knead lightly to form a smooth dough. Shape as you want for rolls, or place in a tin for loaves, cover with a cloth and leave in a warm place to rise till doubled in size.. usually about an hour to an hour and a half. Bake as usual..

juliewn - 2008-03-12 16:13:00

ps.. as the dough takes a little while to warm
again from being in the fridge, it will do that as it's rising, so you'll have delicious home made goodies..

juliewn - 2008-03-12 16:14:00

To make Hot Cross Buns with chocolate replacing the dried fruit in a recipe.. you can use any hot cross bun recipe, substituting chocolate chips, melts or buttons in place of the sultana's, currants or raisins that are usually in a recipe. Rise and bake as per the recipe.. and enjoy..

juliewn - 2008-03-12 16:15:00

And.. Melted chocolate or white chocolate would make a delicious cross on Hot Cross Buns - leave the buns to cool, then drizzle or use an icing piper to make the cross. Sound decadent??!!

juliewn - 2008-03-12 16:16:00

What model is it? Mine is quite old and only makes one size (I have a new one still in a box -waiting for the original to die!) Basic loaf from memory in this order 2 tsp of surebake yeast 2 1/4 cups High grade flour 1 tsp salt 1 tsp sugar 1 T butter or oil (I use grapeseed or rice bran) 1 T milk powder add small handful of seeds if desired, add just under 250 mls water. Good luck

wron - 2008-03-12 22:10:00

Flax Seed Wheat Bread Flax Seed Wheat Bread-
makes 1 one pound loaf-
200g bread flour,
50g whole wheat flour,
1 teaspoon salt,
100g flax seeds,
2 teaspoons malt powder,
150 grams water,
1 teaspoon instant yeast.

Combine the flours, salt, seeds, malt, and yeast in a bowl. Stir in the water and mix until thoroughly combined. This dough is not a terribly moist one: it should be slightly tacky but not sticky. When shaped into a ball it should easily hold its shape.

jan2242 - 2008-03-13 10:11:00

cont... The seed and bran from the whole wheat prevent a high level of gluten development in this dough, so extensive kneading is not necessary.
Once all of the ingredients are thoroughly combined, place the ball of dough in a greased bowl. Cover with plastic wrap and leave to rise for an hour to an hour and a half.
Shape the dough into 1 large or two small loaves, cover the loaves with plastic, and give them another hour to rise. In the meantime, preheat the oven and baking stone to 425 degrees.

jan2242 - 2008-03-13 10:11:00

cont.... Brush the top of the loaves with water, score the loaves, and place them in the oven. Bake them at 425 for 20 minutes, rotate them 180 degrees, then bake them another 20 to 25 minutes. When done, they will be nicely browned on the outside, make a hollow sound when tapped upon, and register approximately 205 degrees in the center when measured with an instant read thermometer.

jan2242 - 2008-03-13 10:12:00

Yummm.. that sounds very good Jan,, :-) thanks for sharing your recipe here.. I've been adding other seeds and grains also to baking and rolls lately - pumpkin, sesame, flax and sunflower seeds.. rolled oats, wheatgerm, oat bran, etc.. it's nice to be able to have a change while still having lovely healthy goodies..

juliewn - 2008-03-14 02:24:00

thanks heaps for your ideas i have a breadmaker and every time i try and make bread it never works out!! might try "by hand" and see if that makes a difference, thanks again.

rambo24 - 2008-03-14 09:22:00

Juliewn Yum - rolled oats. Now that is different. How did that come out?

jan2242 - 2008-03-14 09:30:00

Hi Rambo.. let us know how you go.. and enjoy your delicious goodies.. Hi Jan.. I used a cup of rolled oats in place of one cup of flour when I added the rolled oats to the bread roll dough I was making. I expected to see the oats inside the rolls once they were cooked.. and they weren't even the slightest bit visible! I checked several rolls to believe they weren't showing! I quite like them sprinkled on top of rolls too, as they are in some purchased rolls. Have a lovely weekend everyone.. Cheers.. Julie

juliewn - 2008-03-15 03:44:00

Juliewn Well I will be trying that one for sure. Love adding things to my breads too.

jan2242 - 2008-03-15 09:22:00

Bumping for timturtle... Post Number 385.... Cheers

valentino - 2008-03-15 13:23:00

Bumping for Ellyoop.. and Hot Cross Buns..

juliewn - 2008-03-16 16:19:00

#429 - thankyou for your recipe and will try it soon.

books4nz - 2008-03-18 02:19:00

Bumping for Indigojo :-)

juliewn - 2008-03-19 18:16:00

Hot Cross Bun day tomorrow.. friend's coming to stay.. Hot Cross Buns for afternoon tea.. yum!

juliewn - 2008-03-21 22:53:00

bumping so I can find it later

lol

iamkat - 2008-03-22 11:19:00

hi... Just wondering if you can use the same recipe for a breadmaker but bake in the oven? The reason I ask is a mate baked a wicked seed loaf in the bread maker, but I don't have one... and she's given me the recipe! I wanna make it though

oz4uk - 2008-03-22 12:06:00

In the breadmaker I made a standard white loaf and added the fine zest of 2 lemons and a cup of poppy seed - devine!

nzb1 - 2008-03-22 13:39:00

Hi.. yes you can make the dough in your breadmaker, then when it's about to begin proving and rising the bread, take it out. Your machine may well beep at that stage - and there may also be a dough making option in the control panel of your machine. Once out of the container, knead the dough lightly on a lightly floured surface until it's smooth. Shape it as you want and place in a greased tin - or tin's, or as rolls of any shape, on a baking paper lined oven tray. Cover with a tea towel and leave to rise until doubled in size. Bake at 220°C until golden and the loaves or rolls sound hollow when tapped with a finger nail or spoon. And enjoy...

juliewn - 2008-03-22 13:41:00

Hi NZb1... that sounds a delcious combination.. anything lemon is going to be popular here.. thanks for posting.. :-)

juliewn - 2008-03-22 13:43:00

Thanks Julie My problem is that I don't have a breadmaker, so will have to do it from scratch... I remember that once upon a time you added 1/2 the flour with all the liquid ingredients to make a runny batter almost, then add the yeast... but this has to be left for a while? And then add the rest of the ingredients, knead, leave to rest, knead, rest and then oven?? Oh, and what is bread improver? I couldn't find it at all in the shops today, or gluten flour!?

oz4uk - 2008-03-22 15:20:00

oz4uk could you post your recipe as I am trying to find a really good seeded loaf recipe .... lol I may have to make several different ones before I find "my" loaf - sad huh - NOT

iamkat - 2008-03-22 15:54:00

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 - 2008-03-22 16:00:00

:)... 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 - 2008-03-22 22:25:00