HomePortalFAQRegisterLog in

altText
altText
altText
altText
altText
altText

Share | 
 

 Fresh bread

View previous topic View next topic Go down 
Go to page : Previous  1, 2, 3, 4
AuthorMessage
Cumbrian
Senior user
Senior user


Posts : 120
Join date : 2009-10-11

PostSubject: Fresh bread   Thu Dec 03, 2009 12:27 am

First topic message reminder :

Since the recent floods and collapse of local bridges, I havn't been shopping until last night.
What used to be a 10 minute, 5 mile round trip has turned into a 3 hour, 36 mile expedition.
Can't exactly pop out for a loaf of bread or a bottle of milk.
So our recently-ordered Christmas pressie to us, a breadmaker, was delivered (early) today.
Of course, having opened it to check it's OK, we decided to try it, using a 500g bag of malt grain flour given to us as a promotion at a craft fair in August and a sachet of Hovis dried yeast 2 years out of date.
Just as an experiment to see if it worked.
Just dump all the ingredients into the container, put it in the machine, press a few buttons, walk away, and 4 hours and a lovely aroma later an alarm tells you it's all been converted into a nice hot loaf.
Don't even need to wash it, it comes out clean.
What a revelation, beautiful, really lovely bread, so easy.

Does anybody use one of these machines?
Back to top Go down

AuthorMessage
Equinus
Super user
Super user
avatar

Posts : 697
Join date : 2012-06-17

PostSubject: Re: Fresh bread   Tue Oct 22, 2013 5:18 pm

Hi Phil. I am only talking a gram or two extra. But if you use too much in your breadmaker you will hit the top again. Out of interest how much weight of actual flour do you use? As I've said before basic white uses 7g to 500g. If you are finding your wholemeal too heavy try a little more yeast but try it in small increases till you get what you want.

_________________
Failing to plan is planning to fail.
Back to top Go down
Equinus
Super user
Super user
avatar

Posts : 697
Join date : 2012-06-17

PostSubject: Re: Fresh bread   Tue Oct 22, 2013 5:19 pm

bgbazz wrote:
I carried out a 'user taste test' on Mrs Eqs bread today..11 out of 10 on all counts!!! Mmmmmmmmmm. H

Aww thanks Bazz, you'll make me blush!

_________________
Failing to plan is planning to fail.
Back to top Go down
justbazz1
Moderator
Moderator


Posts : 1161
Join date : 2012-07-20

PostSubject: Re: Fresh bread   Tue Oct 22, 2013 5:40 pm

Credit where credits due..it was amazingly good!
Back to top Go down
Phil-H
Super user
Super user
avatar

Posts : 381
Join date : 2013-01-26
Age : 69
Location : West Midlands, UK

PostSubject: Re: Fresh bread   Tue Oct 22, 2013 6:01 pm

When I weighed the flour with the supplied cup it = 1 cup = 145g.
So for the 11/2lb setting I have been using a mix of:-
1 cup Strong Wholemeal Bread Flour (145g)
plus
2 cup Strong White Bread Flour (290g)
(3cup which = total of 435g

ie:
LOAF SIZE 1.5LB
Water 270ml
Margarine 2 tbsp
Salt l tsp
Sugar 1 1/2 tbsp
Strong Wholemeal Bread Flour 1cup (145g)
Strong White Bread Flour 2cup (290g)
Dry yeast 1 1/2 tsp
(plus either 30g of Almonds or Walnuts)
and now also 2tsp of Lemon Juice.

Although last time I did also increase the water slightly than previous attempts, from 270ml to 300ml
and as said the result was far better than any previous attempt.
Also I didn't bother weighing the ingredients as a cupful is a cupful. (not compressed either)

*****************************
Credit where credits due..it was amazingly good!
OK, rub it in, I really kneed it. T

_________________
If it ain't broke, then I think I can soon fix it!
Back to top Go down
Sponsored content




PostSubject: Re: Fresh bread   

Back to top Go down
 

Fresh bread

View previous topic View next topic Back to top 
Page 4 of 4Go to page : Previous  1, 2, 3, 4

 Similar topics

-
» Savory Tomato Bread Pudding
» Banana Bread
» crock pot sour dough bread
» Something I found while searching for recipes using fresh ground flour
» Fresh Air article - How Industrial Farming 'Destroyed' The Tasty Tomato

Permissions in this forum:You cannot reply to topics in this forum
 :: Food and Recipes-