Bread making machines

We are baking tonight, apparently ...

 

We use ours (Morphy Richards) a couple of times a week for mixed grain bread and for pizza dough, both with Olive Oil.

 

shop bought bread doesn't hold a candle to your own, they are so much healthier (no additives, preservatives ect) & the taste is far superior imo...it just doesn't compare! we very rarely have any going to waste either, about twice a week i make a 1.5 lb bread, it stays fresh for three days & anything after that gets toasted! yum!

for well over a month now i haven't been allowed to make anything other than "Honey Raisin Wholemeal Bread" i thought they'd be sick of it by now but apparently not

 

For those who are still wondering if a bread machine is a good investment :-
Did you know that you can freeze bread dough?
When making dough for pizzas, after the first rising I portion up the dough into the correct sizes. Those bases that I don't need get wrapped in cling film and popped into the freezer. I make them fairly flat, so that they defrost in less than an hour. Which means that we are always just 70 mins away from a delicious home made pizza!

 

A Tomato, pepper, olive and spring onion Ciabatta almost plump enough for baking:

Baked- the spring onion bits have burnt a bit but the rest is OK. Will be cut up and eaten with spicy pumpkin and carrot soup tonight.
Jenny

 

That looks absolutely scrumptious. Enjoy!

 

Enjoy it, Jenny, looks very more-ish to me

 

...Awww what did you have go and show that for Jenny....

I looks delish

 

We know you do, Loli ... but, what did you think of the loaf?

 

Agreed

 

...my finger nails are too long... i missed the 'T'...

 

anyone ever used sour milk in baking? i used milk that was ever so slightly 'off' in yesterdays loaf & although the bread turned out great....i've a bit of an upset tummy today & am not sure if it was the bread that's to blame i have used 'out of date' yogurt many times & thats never been a problem

 

@honeybunny ...i've never used actual sour milk for baking...but have made sour milk by adding a bit of lemon juice...i'd have thought it might be ok after all that's how they used to make curd