Bread making machines

Oops, sorry guys, I hadn't look back into this thread since

Ok, it's basic, but its tasty. A sweeter dough could be used or a richer dough, but for economy and speed I just use a basic dough.

Mum's Cinnamon Rolls

Make a basic dough in the bread machine. When it is done, punch it out and stretch it out into a long rectangle.

Brush the top with melted butter and then sprinkle over sugar and cinnamon. Now, roll it up like a swiss roll (from the longest end) and cut into slices. You should have a set of "chelsea bun" shapes. Now it's simply a case of putting them on an oiled baking sheet, leave them to rise for about 20 minutes; glaze with some more melted butter (or not) and bake. I cook on gas, so it's Gas Mark 6 equivalent.

They can be iced with a water icing, or, just sprinkle with a bit more cinnamon, or (as is usual here) eated when just cooled enough not to burn your tongue.

This is the same principle as "Stromboli", which is a great dish to serve up with a home grown, homemade salad (which reminds me, that could be tomorrows dinner sorted!)

For Stromboli, do the same as you would for cinnamon rolls up to the point you have your large dough rectangle, now you add your "filling": begin with spreading some tomato puree/paste over the dough and add a sprinkling of cheese (a mix of grated cheddar and grated mozzarella works perfectly), add herbs/seasoning, chorizo/bacon/leftover meat, finely chopped veggies ... any combination of anything you fancy really. Do not cut into slices until *after* it is baked. What you are basically making is a savoury pizza swiss roll style bread. It is delicious either hot as part of a meal; or cold, as a packed lunch, picnic (or if you have teen boys, a "snack" )

Use a basic bread dough to make Calzones: fabulous for using up left over sauces such as bolognaise or chilli. Simply make circles from basic dough, add a filling (could be similar to the Stromboli filling if you have no leftover sauce), fold over like a cornish pasty, allow to rise, sprinkle the top with some fine polenta and bake.

 

Fabulous!

 

Thanks for the sums FC. Bread - the staff of life, is still good value for money. Especially as us breadmakers know, it's what goes into our loaves that make them worth every penny. It will be interesting to review these prices in six months time. The bread plains of mid America and Canada have not had good harvests and we import a lot of their grain.

 

I've only got a bit of flour left, so need to stock up. I think I'm going to do a cranberry and raisin bread next, just to try to see what it tastes like. Our little lad loves raisins and cranberrys!

 

Please bear in mind that certain little critters love the flour just as much as you do. So, its a really good idea to store it in a sealed, plastic container.
Jenny namaste

 

1/2whole meal, 1/2 white, with olive oil, hazelnuts, walnut, raisins and cranberries!

I'll take a pic once it's cooked!

 

can't wait ,
breadsaw, butter knife, butter and jam at the ready al n !!
Jenny

 

Is there a secret to making the bread a bit more fluffy, with a crusty outer? I'd like one that makes my gums bleed

 

Not made it before, so it's a guinea pig!! Added a lit bit more oil, yeast and water than I did when I made the hazelnut and walnut, so the dough is a bit "wetter" to balance the amount of fruit and nuts! It should be ready at about 9.15 to neet!!

 

Taken from an Italian bread making site:-


If you want really crusty bread, great for dipping in olive oil or marinara sauce, place a pan of water in the bottom of the oven. The steam will keep a skin from forming too fast, giving the bread more time to rise. It will also make the crust crisper.

 

Only thing is, that wouldn't work, in a bread machine....