Bread making

Oh I know I do too! My dad used to bake fantastic bread when I was a kid - I think the aromas bring back the memories Will let you know how I get on

 

There is nothing like homemade bread is there.

I make some from time to time, using both my bread machine, and my Kitchenaid mixer also had a bread hook to do all the hard work for me,.

 

Home made bread Mmmmmmmmm

 

MMMMMMMMMM must get out my bread maker.

Hi Lyn how are you pm me soon.

 

Hubby & I bought a breadmaker just before Christmas. Our most favourite is the fruit bread.

my sandwich bread comes out quite "doughy" instead of being fluffy & airy :( I tend to use Allinson's or Hovis strong bread flour. Anyone know where I'm going wrong? I follow the recipe to the letter :(

 

Hi Snowbaby... shame about your sandwich bread and I shall try to help you with it.
Its one bread I never got around to baking when I used the bread machine.
What I used to do was put in less water then the recipe says to start with then watch as the dough mixes and add more water or flour to produce a dough that just releases from the side of the bowl and maybe leaves a tad of flour in the bottom of the bowl towards the end of the mix time.
Believe it or not it also depends where in the world you are and at what altitude you are at. They all have an affect on the process.
Second suggestion: Most machines allow you to increase cooking time duriing the cooking process. If thats possible with your machine then add at least 10 minutes to the cooking time.
I used to add up to 20 minutes to mine when I used the machine.
Another way for you to proceed is to maybe just use the machine to do the dough mix and use your oven with a suitable loaf tin to cook the bread...
Hope this helps.

 

yummy yummy. that bread look delish.
ill tell ya one thing. you cant beat the smell of fresh baked bread. we like making cheesy top bread.

 

Wow those look wonderful. Do you mind me asking if they were nice and light? I make all my own bread but have never managed rolls to be really soft. Yours look amazing.:thumb:

 

I am not intending to blow my trumpet here. I am by no means an expert at bread making but I do make all my own bread. I have a bit on my blog with a bit of a tutorial and some tips if anyone is interested.

http://teandwheatenbread.blogspot.com/2009/10/oatie-wholemeal-bread-and-some-bread.html

 

Good posting granny. I shall be checking your blog later. Thankyou

 

Yes, they are really soft.
But, the strange thing is I used the same recipe the other day and they turned out rubbish!.
They seemed to shrink during baking and ended up rather hard.
I believe I allowed them raise to quickly by putting them in the conservatory which was a bit hot on the day and in the sun!
Just goes to show, once you get it right, stick to that method.

 

My bread maker is certainly in use lately because I'd rather eat that breat then the shop bought pappy bread. It's just Mum and me now so bit even then, I make the loaf, and if it comes to it, I just freeze half and use half.
works fine.
I'm going to get brave and try the pizza dough and rolls as well.

The flour I find that works best for me is Marriages strong bread flour. Costco sell it and i think I have seen it in Waitrose.

 

Did this recipe make the loaf AND the rolls??

Do you still stand by the recommendation of the Dove's Organic Flour? I can't get it here but I can buy it online at a reasonable price. And am willing to pay for it if it makes delicious bread.

I'm so so sorry, I see you replied to my post but I obviously forgot I had posted as I never came back to read it

 

This was posted 6 years ago on Nov 25, 2008 since when I have never baked any bread.

So I decided to have another go. Also bought a new breadmaking machine just to do the kneading as my hands/wrists aren't up to that any more.

Anyone else into serious breadmaking? If so, what are your methods, tools and recipes?

 

Hello

I make pretty much all of our bread. Here are two of my basic recipes which I hope will help.


White Bloomer Loaf

• 500g strong white bread flour, plus extra for kneading
  
  
• 1 ½ – 2 tsp sea salt
  
  
• 2 teaspoons of Quick Acting Yeast
  
  
• 300 ml warm water (100 ml boiling water, add 200 ml cold water, then stir)
  
  
• 1 tablespoon of good vegetable oil
  
  
• 1 teaspoon runny honey (optional)
  

Half and Half Loaf



250g strong white bread flour

250g wholemeal/brown bread flour

1 ½ – 2 tsp sea salt

2 teaspoons of Quick Acting Yeast

300 ml warm water (100 ml boiling water, add 200 ml cold water, then stir)

1 tablespoon of good vegetable oil

1 teaspoon runny honey (optional)



Whatever flour mixture you choose, then:


Put sifted flour into bowl.

Put water into jug, add yeast and whisk to mix

Add water/yeast mix to flour.

Add sea salt and oil.

Bind to a dough.

Knead for 10-15 minutes.

OR

Mix on the dough setting of a breadmaker, mine takes 30 minutes I think and works well.

Let rise at room temp in an oiled bowl with cling film seal for about 2 hours or until trebled in size.

Turn out onto lightly floured surface, and lightly knead quickly for a minute, handle with care.

Shape and put into well oiled non stick loaf tin and let rise for an hour. Or split into two for two small loaves (this way is best I think). Slash the top of the loaves if you like at this stage with a very sharp knife. Cover the pans with loose clingfilm.

When properly risen (it should look the size of the finished loaf), spray lightly with a spritzer of water and sprinkle any seeds you want on top (sesame or poppy for instance)

Put in prewarmed oven and bake at mark 6 for approx 25-30 minutes.

Hope that gets you started. Good luck.
GG