Bread making machines

I am quite excited that one of my clients is going to share her Mother's Ukrainian recipe book with me. I've had some their breads and would really like to duplicate them

@andrews like you, I bake my breads in the oven. I let the maker do all the hard work of mixing and beating the dough and the first rise, then I pull it out to shape before the second rise. I also like to make lots of rolls as well so this way I can use half the dough for bread and the other half for rolls.

I still have 4 makers on the go every Sunday morning and I've maintained my weight fairly well by foisting loaves and rolls on my family and friends each Sunday afternoon My friends sometimes call me the Breadlady …

 

My wife is known to the local farmer as duck lady. We would get bails of straw delivered to put on the duck house floor and keep the farmer sweet by popping the occasional box of duck eggs up there. Ducks have now given way to chickens but the duck lady name sticks.

 

Our first bread maker (another Panasonic) decided to jump off the kitchen work surface and end its working days.

I was making a loaf and can only assume that the motion generated by the bread maker kneading the dough 'walked' the machine over the edge. I was in the kitchen and heard a load of clattering. Turned round to see what was left of the bread maker on the floor.

 

I gotta say, that looks delish

 

Thank you Freddy but it's all down to the LUMIX FZ45 and the dried egg yolk and milk glaze,
Jenny

 

I still use my Panasonic on a regular basis, only using ‘bought’ if I have to @Jenny namaste . There’s no comparison imo. I know I should experiment more, but I use Sainsbury’s Wholegrain Seeded and Canadian White, 75% - 25%, respectively. Always good and tasty

 

love this flour . Along with USA wheatland stuff, I don't think French or British wheat can match either of these,
Jenny
@CanadianLori may have an opinion of bread flours?

 

Yes. I have a great deal of respect for regional offerings. However, for the bulk of my breadmaking, I use store brand affordable flour. I go through 10 kilos a month so for basic recipes where the flavour differences are mainly additives such as hot peppers or such, I feel there is no point in buying Waitrose when Tescos would do.

Yes, I did do my homework whilst visiting. It's not all about history and old buildings, it's about finding out what it would be like to live there. Call me Curious Lori... but I refuse to miss out on experiences that I find fun and interesting.

I only came to England with a carry on bag so I had to limit what I could carry, so grains were off limits.

I really feel badly that I landed up eating cello wrapped sandwiches for most of my visit. The Shineys, JWK, ArmandII treated me to two nights of lovely meals but after that, oher circumstances drained my discretionary funds. Oh, and what's this business of putting niblet corn in a sandwich?

And I still don't regret a moment of my visit with the current GC ambassadors

I think this coming year, I will experiment more ... and HELP. Could someone plesse show me how to make sourdough bread... still can't get that one

 

A couple of my previous sourdough loaves. I use the River Cottage bread book recipe with Marriages Canadian strong white flour - works every time. I just need to allow a lot more time for the rise in cooler months. I dumped my sourdough starter last summer. Need to start a new one soon as I love the flavour.

 

@andrews would you be willing to share the recipe for that delicious looking bread?
many thanks
Lori

 

Hi Lori

I have a PDF with the recipe and steps but its too large to attach. PM me an email address and I'll mail it over

 

I’ve never tried sourdough bread. Dumb question, what’s it like?

 

I'll do that. Thank you!

 

It should have a really open texture with lots of big holes inside (1/4 to 1/2") where the gasses have formed bubbles

It has a taste that is slightly tart.

The crust should be really crispy (the sort that scratches your gums)

Its great for sandwiches or toasted

 

@Freddy it's hard to describe the taste. It has an earthy taste and a teensy bit sourish. It is a fairly heavy bread. At least all the bakery bought ones I've had.

Mine so far weren't worth breaking a tooth on...