UK Amazon Kindle Forum discussion
Craft and Cooking (Recipes)
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In praise of the breadmaker
Wash the pan? Oops. I have just been dusting the crumbs out.
Now I'm hungry! And I just had lunch...
The cheese might stick to the pan, Simon.I've got to get dressed. Dave is taking me out for dinner tonight for Women's Day as I felt too crappy to go out last night.
Starving.
When you say the bread is dense that's when the flour improver helps. I use my Kenwood + oven - I haven't got a machine (yet)
Enjoy! And don't forget to send Geoff a photo of the meal.
He seems to now be watching stupid rugby.If I was getting to many loaves in a row that seemed too dense, I'd just add a pinch of baking soda to the flour.
What is flour improver made of, I wonder?
Its organic wheat flour, flour treatment agentE300, ascorbic acid, enzymes and vegetable oil.
Basically it lightens bread especially wholemeal, or
those with lots of seeds but you can add a pinch of vitamin c powder (ascorbic acid) on its own as an extra and that seems to works like your bicarb.
Oh right.First I've heard of flour improver was when you mentioned it a couple days ago.
Isn't vitamin c citric acid?
Oops. I stand corrected. Good old Wikipedia
I've just got back indoors and my fruit loaf has been ready for a few hours. The breadmaker has kept it warm. Opened it up and it's perfect. Have just had a slice and it tastes lovely. I very lightly dusted my fruit with flour and put it in the dispenser and it worked well, nothing stuck to the machine.Coming to the end of my first loaf, the basic white, which was made on Tuesday, and surprisingly it's still fresh.
Nearly finished the sundried tomato & parmesan loaf which tastes really good as well.
Here's a picture of my fruit loaf...
http://www.goodreads.com/photo/group/...
Vanessa wrote: "I've just got back indoors and my fruit loaf has been ready for a few hours. The breadmaker has kept it warm. Opened it up and it's perfect. Have just had a slice and it tastes lovely. I very light..."Looks delicious!
Looking forward to hearing about the Sunday loaves you lot will be baking today!
I've been lazy today and have just got up. I'm going to have a look through the recipes and see what one I'm going to do now. Might be a basic white again or maybe the French.I thought my first loaf would have gone stale by now as it's five days old but the little bit I've got left is still fresh. If I'd bought a fresh loaf from the supermarket, still warm from the oven, it would have gone hard in a couple of days, yet there's no preservatives in mine!
Going to make a cottage loaf with my children in a bit, was planing on making some cheese bread as well, but alas no cheese.
I'm not baking today, I've a half and a bit left. I am twitching already, so I may weaken. Off to dish up Roast beef now.
Haven't had time to make bread in a while. I will need to make a loaf sometime this week.
I weakened, I'm baking a Sundried Tomato and Parmesan loaf from a mix by James Martin .
You'll have to tell us and show us how it turns out. I've eaten all mine now. I'll definitly make that one again.
Yay!Karen and I can tell you lot how great the art of bread making is.
I'm really missing mine but I'm glad I left it behind. It's where it's needed.
Vanessa wrote: "You'll have to tell us and show us how it turns out. I've eaten all mine now. I'll definitly make that one again."I would but son came around with a big box of chocolates for mothering sunday and had to try a slice, then another, and another. Now it is all gone.
What was it like, Yummy! Crunchy outside and really soft and fluffy inside.
Will bake another for sure.
Right, ready to back some more today or even bake some more. Two I think will work. One tomato and cheese and one white.
I've got to do a loaf today as I didn't do it yesterday.The only thing I've got left at the moment is a bit of fruit loaf but that's going to be disappearing very shortly I think.
That mix sounds good Pat. Where did you get it and how much was it? I made my own as I had a jar of sundried tomatoes in the cupboard. I've still got some left and enough parmesan to make another loaf but might use a mix in future if it works out cheaper.
Do these new breadmakers make chocolate croissants? If they do, I'll take back everything I said about them!
R.M.F wrote: "Do these new breadmakers make chocolate croissants? If they do, I'll take back everything I said about them!"I dont know but croissants aren't strictly bread are they - true they have yeast but its more of a flaky/puff pastry technique than kneaded bread dough. It will be interesting to hear from a machine owner on that.
My one does the dough for croissants. There's a recipe in the booklet that came with it. Once the dough is made you have to dot butter over it and fold, roll and repeat. So it doesn't do much more than a mixer really.
We can put a man on the moon, but in 2013 we can't even make a bread maker that produces chocolate croissants? This country is going to the dogs!
Vanessa wrote: "I've got to do a loaf today as I didn't do it yesterday.The only thing I've got left at the moment is a bit of fruit loaf but that's going to be disappearing very shortly I think.
That mix sounds ..."
It's a James Martin mix from Tesco and cost 98p
Here is a photo
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a bit lopsided on top but looks good apart from that.
Next loaf comes out at 5.20 it's a half and half wholemeal which I liked.
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."I'm obviously not a hip group member.
Jay-me (Janet) ~plum chutney is best~ wrote: "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 on..."But you could be.
Mmmm that looks nice Pat. I've got a basic large white in at the moment and it'll be ready in an hour. I've gone for the darker crust this time. Can't wait to see how it turns out.
I want to make more bread now, I wish I ate more bread
Jud (Disney Diva) wrote: "I want to make more bread now, I wish I ate more bread"I suppose you could make it and freeze it. I would but I haven't any room in my freezer.
Jud (Disney Diva) wrote: "I want to make more bread now, I wish I ate more bread"Ye I don't eat bread that much.
I make it - he eats it.Whispers "I hate crusts". I had to eat them as a kid before I could leave the table. Sunblest white bread going stale on Sundays. Horrible, I'm still traumatised.
My Gran always said to eat the crusts and your hair will go curly and I always was cheeky and replied "But I want straight hair!"
Don't ever make the mistake of buying a bread maker from Amazon. This is tantamount to signing up to weekly email alerts about "The Artisan Breadmaker" - still getting them despite buying the breadmaker several years ago.
I can relate to both of those!I am inclined to eat the crusts first even now just to 'get rid' of them, then I can enjoy the rest in peace. My Gerry will often leave the crusts, but I was brought up not to waste good food and it has stuck.
I didn't leave the table until I had finished everything.
I love the crusts. To me it's the best bit especially if it's still warm.
Crusts are definately the best bit! - I do like bread that you have to chew on (but not hard and dry). When we were young I used to have regular fights with my 2 sisters over who got the crust.Made up my first rye bread yesterday. 250gm of rye and strong bread flour, teaspoon each of: dried yeast, sugar, salt and oil. Mixed it all up dry and then into the breadmaker with 320ml of water. It worked well - soft but quite dense (makes awesome toast).
"Crusts are definately the best bit!" Rob, depends on the crust. I hate those soggy crusts of supermarket sliced loaf.
My mum freezes the crusts and when she has gathered a sizeable collection she blitzes them into bread crumbs and makes stuffed bacon... Mmmm... stuffed bacon...
*homer moment*
Sara wrote: ""Crusts are definately the best bit!" Rob, depends on the crust. I hate those soggy crusts of supermarket sliced loaf."But even if the bread was poor the crust would still be the best bit of it ;-)
Rob wrote: "Sara wrote: ""Crusts are definately the best bit!" Rob, depends on the crust. I hate those soggy crusts of supermarket sliced loaf."But even if the bread was poor the crust would still be the be..."
Mhh... Depends on the crust ;-)
On bbc 2 monday 8.30 is Paul Hollywood all about bread. Might be worth watching.
Rob wrote: "On bbc 2 monday 8.30 is Paul Hollywood all about bread. Might be worth watching."I'd love to see that!
I'll try to remember that. I think I saw it advertised the other night.
Rob wrote: "On bbc 2 monday 8.30 is Paul Hollywood all about bread. Might be worth watching."Will try to remember for next week!
He liked the first slice, the heel, warm and slathered with jam.
Do be sure to not immerse the bread pan in water when you clean it. Lucky ruined two of my bread pans by doing that. Just let it cool enough to handle then wipe it all over with a damp sponge.
Also, if you've not finished eating your loaf within a couple days, slice what's left and freeze the slices. Straight from freezer to toaster, yum.
I'd whizz the leftover crusts in the food processor, add dried herbs and bits and use that for stuffing for chicken and pork. Saved having to drag Paxo around in my suitcases.