UK Amazon Kindle Forum discussion
Craft and Cooking (Recipes)
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In praise of the breadmaker
http://www.lakeland.co.uk/content/vid...The above is a link to Lakeland's newest bread slicer - I have the old one which I used to use a lot until I got the hang of gauging the slices without help.
Pat (Scorpio) wrote: "OK I am back with the breadmaker! Lunch now and then to try it out."Send us a pic of your first time ;-)
Vanessa wrote: "Oooh that looks nice Rob. Is that one from a mix?I'm coming towards the end of my first loaf and it's still fresh. I thought it might have gone stale by now without all the preservatives in it th..."
Yes, it was a mix - it's very soft and tasty too 99p from Waitrose.
Practice makes perfect when it comes to slicing. My older sister is a real star at slicing (It might have something to do with bringing up 4 kids).
Sharp serrated knives work for me but without doubt the softer the bread the trickier it is.
That's the problem, the bread is so soft, even though it's a few days old. I am using a proper bread knife.Can't wait to see and hear about Pat's first loaf. Hope she'll be pleased with it.
I don't let the OH 'slice' bread because he's rubbish at it. He's banned! He flattens it into submission or he cuts the crusts off on all sides and the top to eat with butter and leaves me to struggle to slice what's left. Have you thought of freezing half Vanessa. I do and its OK.
I would freeze it if it went stale quick but I'll have eaten it before it does. My first loaf is 3 days old now and still lovely and soft.I've still got half of my sundried tomato & parmesan loaf left that I made yesterday and that seems to taste even better today.
I love the crusts too lol.
OK I have lift off. Started with the rapid white, (well I get the results sooner) should be finished by 4.30. Finger crossed. I also used milk in place of water and olive oil in place of butter.Thanks Lynne I was wondering if it would freeze ok
Back at 4.35
Edit to correct the time
Oooh can't wait Pat. You've got me clock watching now lol. You're brave swapping ingredients around for your first go! Hope it turns out great for you.
Rob wrote: "R.M.F wrote: "Has anybody experimented with sour dough? It's surprisingly good to eat. The bread, not the dough!"I did buy some (ready made) a few months ago but I didn't find it that appetising -..."
It's better for your stomach (so I'm told) than normal dough. Something to do with gluten.
Where's Pat?...I want to know how it turned out lol.
Vanessa wrote: "Where's Pat?...I want to know how it turned out lol."Yes, she's 3 minute late ;-)
I'm here it's out and it's ok. I chose light for the crust and that is a little too paleI also put too much oil in it as I confused the recipe size(bad me). Just waiting for it to cool so I can cut and eat
Photo to follow soooon #:-D
Pat (Scorpio) wrote: "I'm here it out and it's ok. I chose light for the crust and that is a little to paleI also put to much oil in it as I confused the recipe size(bad me). Just waiting for it to cool so I can cut a..."
If there's a photo all will be forgiven.
Hope it's ok Pat. Can't wait to see it.I was going to do a fruit loaf today but realised I haven't got any cinnamon and I'm not going to traipse down to the shops in the rain lol.
Vanessa wrote: "Hope it's ok Pat. Can't wait to see it.I was going to do a fruit loaf today but realised I haven't got any cinnamon and I'm not going to traipse down to the shops in the rain lol."
I'll give you some cinnamon Vanessa. I buy a big bag off the spice stall and share it out.
Sorry for the delay here it is[IMG]http://i296.photobucket.com/albums/mm...
I havent done this for so long I cant remember how to post the photo in here
http://d.gr-assets.com/photos/1362768...
It tasted fine no problems there
That looks good Pat. Glad it came out alright. Are you pleased with the machine?
Going to write a few recipes out now so I don't make the same mistake again.Cider Apple Bread
Spicy Fruit Loaf
Rapid Brown Loaf
Cheese and Bacon Loaf
Onion Loaf
Tomato and Parmesan
That should keep me quiet for a whole long time.
Pat (Scorpio) wrote: "Sorry for the delay here it is[IMG]http://i296.photobucket.com/albums/mm...
I havent done this for so long I cant remember how to post the photo in here
http://d.gr..."
Loaf looks good! To place an image diectly in a post you need to put
[img] http:www.yoururl...[/img]
Vanessa wrote: "That looks good Pat. Glad it came out alright. Are you pleased with the machine?"I certainly am Vanessa,and I am surprised to say Gerry was keen on it too! One thing I have to note is not to shake the loaf out onto the wire rack, it left wire marks on the top!
Pat wire marks are OK - Tigger's teeth marks aren't.
It's very easy just dumping all the ingredients in and the bread comes out of the tin and off the paddle so easily.
Lynne (Tigger's Mum) wrote: "Pat wire marks are OK - Tigger's teeth marks aren't."#:-D
How did you get on Pat. It is my top purchase for 2013 at the moment.
I got on just fine Simon, except I did add too much oil to the mix. It made the bread a bit dense but it still was edible. I say was, as most of it has gone now.
I think it is very sensitive to the ingredient mix. I added cheese to the first one and it went dense.
Indeed, I have just started the second one going. This time I used 100g wholemeal and 300g white with 1 tsp oil and milk in place of water. I want to do a cheese and onion one but not sure how much oil to use if I add the cheese.Perhaps I should just do onion and see how that is first. Yes, I think that would be wise.
Why didn't you lot get all excited about making bread a few months ago when I still had my machine?Sigh.
Oh, thanks for reminding me Patti. Must go and start yummy breadmaker cheese and onion bread. Mmmmmmm. You Must get a machine Patti. All the hip group members have one.
I'm back. Whipped the packet open. Stuffed it in. Added water. Switched on. I think I am getting the hang of this home cooking lark. Under 1 minute. :-)
I've got a fruit loaf in at the moment. I found the jar of cinnamon I needed hiding in the cupboard lol. I've got two and a half hours til it's done.I think the quick loaves tend to be a bit denser than the ones that take longer. I suppose it's a bit trial and error when you first get a machine. I've found following the recipes exactly, in the book that came with it, is pretty foolproof so far.
What difference does it make using milk? Do you use the same amount?
Simon (Highwayman) wrote: "What difference does it make using milk? Do you use the same amount?"Yes, same amount. It is supposed to be more nutritional and adds flavour. See page 8 under dairy products.
The second one is out now and looks fine, awaiting cooling to cut.
Vanessa wrote: "I've got a fruit loaf in at the moment. I found the jar of cinnamon I needed hiding in the cupboard lol. I've got two and a half hours til it's done.I think the quick loaves tend to be a bit dens..."
That one sounds so good!
Perhaps the proving time is longer on the slower ones, giving the dough longer to rise and be less dense. Will try it out on the next one.
I only ever used a mix once as it was too problematic to get mixes to the island.Was a brioche mix. Was okay but a recipe I found online was much nicer, if I recall correctly.
Who is going to be the first to use the machine to make dough then finish it by hand?
I used to make a beautiful focaccia that I'd shape by hand and stick olive halves into before baking.
Simon (Highwayman) wrote: "Oh, thanks for reminding me Patti. Must go and start yummy breadmaker cheese and onion bread. Mmmmmmm. You Must get a machine Patti. All the hip group members have one."Bread here is so incredibly cheap that it'd take years for a machine to pay for itself. My favourite loaf is 30 cents. My second favourite is 30 cents.
A loaf of really heavy black rye bread here is 30 cents.
You seeing a pattern?
Just finished a loaf of my favourite M&S cheese bread. It cost more than 30p though. If I got a bread machine I would soon be looking like a beachball! I have seriously thought about it though.
Not sure mine will ever pay for itself but then most of the things I have come in that category.
You'll just have to live to be 200 then Simon. Anything less is no longer economically viable.
I love the bread with crunchy cheese on top.
Just cut the second loaf, it is much lighter than the first. So the oil made a big difference to the bake.
Simon (Highwayman) wrote: "I love the bread with crunchy cheese on top."Yes - I use it to dip in soup so the cheese, butter and soup tastes all mix together. Fabulous!
Patti (It's a grape life) wrote: "I only ever used a mix once as it was too problematic to get mixes to the island.Was a brioche mix. Was okay but a recipe I found online was much nicer, if I recall correctly.
Who is going to be..."
I think I will use it to make hot cross buns maybe.
I used to do all sorts with the pizza dough.Took about an hour for the dough to mix and rise, then I'd dump it out and roll and shape it.
I'd put herbs in before it mixed, garlic...
Made cheese straws, bases for appetisers, pushed circles into muffin tins then filled the bread cups with all sorts after they'd baked.
I really must start entertaining again. I miss it.
But it's so easy just going to restaurants here...
I must try cheese straws and pizza base too.
Oh god. Torture. Cheese and onion bread smell taking over the living room. 34 minutes to go.
Does it beep when it finishes? I am usually..... Out.
I'm coming towards the end of my first loaf and it's still fresh. I thought it might have gone stale by now without all the preservatives in it that you get with bought bread.
Might try a fruit loaf later today.
The only problem I have is slicing the bread. I do it either too thick or too thin. I'm thinking of getting one of those bread slicing guide things. Has anyone used one?