Author Topic: Why I don't make bread. (Read 8989 times)

tim · « **Reply #20 on:** April 25, 2005, 12:06:28 »

And naan bread, Gavin?

westsussexlottie · « **Reply #21 on:** April 25, 2005, 12:19:18 »

Tesco will give you free fresh yeast if you ask at the bakery counter...

tim · « **Reply #22 on:** April 25, 2005, 13:02:22 »

Some do!

aquilegia · « **Reply #23 on:** April 25, 2005, 13:06:09 »

Tim - yes also naan. (although I must admit I haven't made it yet!)

I will never eat shop bought or takeaway pizza again - the machine's dough is devine. Also foccacia, french sticks, ciabatta rolls...

I love my bread maker. Use it every day. One small loaf is enough to make four rounds of thick sandwiches, with crusts left over for toast and jam... enough for one day for the two of us.

I never have time for making bread by hand (only managed it a few times in the winter!) I normally hate gadgets!

NattyEm · « **Reply #24 on:** April 25, 2005, 13:17:26 »

ooo and lovely brioche. mmmmm...brioche......

might have to go put some broche on for tomorrows breakfast now :)

Doris_Pinks · « **Reply #25 on:** April 25, 2005, 13:20:20 »

Got my wholemal kneading itself downstairs as I type!
The naan bread works brilliantly, must try pittas.
My next new recipe to try is raisin bread, wonder if I have any raisins lurking! :-\

aquilegia · « **Reply #26 on:** April 25, 2005, 13:21:56 »

Natty - brioche? I don't remember seeing that in my recipe book. What's the recipe?

looooove brioche.

NattyEm · « **Reply #27 on:** April 25, 2005, 13:31:43 »

well theres two different recipes I've used one is:

(for 1.5lb loaf)
3 floz water
3 eggs
3.5oz butter (must be softened to room temp not melted)
1.5tbsp sugar
.75 tsp salt
1lb2oz flour
2.25tsp yeast

set for white bread medium crust.

That is nice but the recipe I prefer isn't actaully called brioche, but its a similar bread:

Portuguese Sweet Bread

3 eggs
4floz milk
3tbsp butter
4.5tbsp sugar
.75tsp salt
1.5tsp vanilla
1tbsp grated lemon peel ( think i left this out last time i made it as I had no lemons!)
.75tsp grated nutmeg
1lb2oz flour
2.25tsp yeast

set on white bread light crust. Its important to set for light crust (if you can) as the fairly high sugar means it burns really easily on the outside.

aquilegia · « **Reply #28 on:** April 25, 2005, 13:34:47 »

THanks! I'll give the first one a try. (we don't eat much sugar!)

Sarah-b · « **Reply #29 on:** April 25, 2005, 14:57:14 »

And cheese brioche is also delicious.
Made it with cheddar and it all went before it had cooled down. Must try it with Roquefort – but that might be just plain dangerous!!
Sarah.

gavin · « **Reply #30 on:** April 25, 2005, 21:10:52 »

Quote

And naan bread, Gavin?

Why not!

I don't - but that's only because I remember so well the taste of fresh-baked naan straight from the Yemeni tanoor oven --- a huge clay pot, fired by wood; the bread dough gets "slapped" to the inside of the pot. Aaaah, now that's bread :)

They had another bread in Yemen - soldier's bread, it was called; the cheap (authentic) version was made with (iirc) 12 different flours - sorghum, millet, wheat, barley and various bean flours. Solid as a rock but lovely stuff!

All best - Gavin

Tulipa · « **Reply #31 on:** April 25, 2005, 21:18:19 »

All this talk is making me so hungry! Like you Gavin, I really miss the bread from Oman and Qatar, there is nothing like it here.

littleweed · « **Reply #32 on:** April 26, 2005, 22:26:34 »

I made bread (by hand) for the first time in ages over Easter with daughter, Eleanor (8) mine was like a house brick and hers looked like it had been bought in a shop, I don't think I'll ever live it down. OH bought me a bread maker for Christmas a couple of years ago, my only complaint is the dough hook ends up embedded in the bottom of the loaf, does everyones or is this a unique peculiarity of my machine or, more worryingly, me ! :)

Doris_Pinks · « **Reply #33 on:** April 26, 2005, 23:32:40 »

Mine occasionaly does, but I just dig it out when cool! made raisin bread today, smells delicious, had to dig out the paddle thingy, but it didn't make too much of a hole ;D

NattyEm · « **Reply #34 on:** April 27, 2005, 08:17:28 »

Our paddle always gets stuck, doesnt make too much of a hole though.

Mrs Ava · « **Reply #35 on:** April 27, 2005, 18:32:22 »

All this talk of bread! Number one son and I could and probably would, live on bread, but so bad for the waistline!

aquilegia · « **Reply #36 on:** April 28, 2005, 09:48:11 »

My dough blade had only once got stuck (touch wood!)

Had my first bread disaster on Tuesday. Got in and Mr Aqui had already taken the bread out (as he'd got home first). It had risen, but the collapsed. I was looking for someone to blame when I found half the flour still on the scales. (it was a loaf that combines white and wholemeal flour).

Oops - I weighed it out carefully in the early morning. but then just left it!

NattyEm · « **Reply #37 on:** April 28, 2005, 15:24:54 »

oops ;D

did you try the brioche yet?

aquilegia · « **Reply #38 on:** April 28, 2005, 15:33:39 »

Em - not yet. Might give it a go this weekend (as long as I remember to get some eggs!) I try to save special bread for the weekend and try to be healthy by having wholemeal during the week.

Doris_Pinks · « **Reply #39 on:** April 28, 2005, 19:27:25 »

Maybe we should ask Dan for a spot on the Recipes4All site that we can post our favorite bread machine and regular bread recipes? (I made Foccacia today, was yummy with homemade chicken soup!)

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Author Topic: Why I don't make bread. (Read 8989 times)