No worries. Us endocrinologically challenged members must stick together!

oh..you ogt it too!!..wow..we have an endo club going..LOL :D

Hypothyroidism (crappy underactive thyroid) in my case. Diabetic cousin too.

I think thats what my SIL had... she had her thyroid removed last year and reckons it has changed her life..she much better now

Here's some recipes pilfered off the web for starters...you can basically make any bread in a breadmaker if you fiddle about with the recipes...

http://www.healthy-diabetic-recipes....d_Recipes.html

She probably had hyperthyroidism (overactive) when they need to remove the damn thing because it's out of control. Mine barely works at all, and thus I need all the help I can get!

ooo I do miss bakers delight.... especially the aforementioned turkish bread.

I'm probably not looking in the right place, but it does seem to me that British bread has hardly looked beyond france (with the exception of india), and to continue my moan, all the sliced bread I buy seems to be burnt on the top. Is that how you Brits like your bread??? Burnt on top?? lol

I think the range of breads in NZ is better but I dunno about Oz.

I think the bread thing is indicative - in many ways British (& European) food is very traditional - fusion food is much bigger in Aus & NZ (though Britain does have curry and chips!), and I think in general people are more open to trying foods from many different parts of the world (and adapting them).

In Europe it tends to be standard Italian, standard French bread, standard British etc etc - nothing wrong with that at all - often absolutely delicious in fact, but in NZ you often find things such as banana, chicken & cranberry jelly pizza! (and many other concoctions you would never think of trying...)

Thanx for the link Bundy

i have to disagree J

I not sure where you ar eliving in UK, but London is very multicultual in its cuisine.
From West Indian right through to Mongolian!!

Brilliant Megs, I should have set up my camp fire and made the tea (and damper) on the floor of the restaurant shouldn't I - stuff this £1.50 for a measly pot of tea lark.:D

Back to the bread, I agree with the comments about how good the bread is from Bakers Delight and Brumby's. In Williamstown they also have a Ferguson Plarre (some Melbournites will be familiar with them) and a Greek guy has a Hot Bake. His bread (over 20 varieties) and pies (over 10 varieties) are both unbelievably good and he does these incredible specials like 6 coffee scrolls for $2 at the weekend. Do we really want bread that is irradiated or has preservatives added so it lasts for almost a week? Just pop into one of the above every other day and have fresh, good stuff all the time.

OzTennis :)

I was going to post this morning, but did'nt have time - since then the number of posts have risen quicker than the bread on rapid setting. :D

We normal load the ingrediants late evening, set to finish a bit before we get up. Once it becomes part of the routine it get done.

One tip we have followed for white bread is to put a bit of brown flour in (say 360g/100g) - it doesnt rise as much (but still v good) and makes it easier for cutting.

I also love adding extras like dried tomatoes or tomatoe puree or poppy seeds etc

we usually have a shop bought baps in the freezer for burgers and back up it we have not bothered to make bread :)

other tips:

remember to put the yeast in - bread is not suppose to weigh and feel like a stone :D

remember to put the kneading blade back in after washing, otherwise bread is a gooey mess. :rolleyes:

I have a Kenwood. Don't use it much for bread though as I find it hard to cut in thin slices!!!!

I do, however, use the dough cycle a lot for making pizza bases and cinnabon rolls and bun dough etc.

I think there must be a lack of preservatives in the bread you buy if it is going stale quickly.

Hiya,

I have a bread maker and love it. The only problem is that I was making fresh bread everyday and put on tons of weight. :(
The ready mixed packs are the best to use, or at least that is what I found. A timer on machine is a must, set it before you go to bed and hey presto, hot bread in the morning for breccie. Yummy, mouth is watering just thinking about it.

Regards
Sarah

Hi,
I've got a Prima bread machine and go through phases of using it a lot, then ignoring it for months. It took a bit of trial and error to get the hang of it but it makes a lovely granary loaf, and more worryingly, a great raisin loaf. You have to get the temperature of the water just right and put the ingredients in in the right order. I also find it good for making wholemeal/white mixed baquettes by just using the machine to make the dough then cooking the bread in the normal oven.

I just took my yoghurt maker to the charity shop - useless. Can't you get Easi-Yo there? It's a NZ thing available in the UK and people fair rave about it.

I'm geting hungry.

OMG:scared: A life without Yogurt!!!!!!

Only joking. We eat loads of plain yougurt. Usually get through about 3 kg of plain yogurt a week as we use for meze etc and in soups etc, etc. Looks likeI will be having a big shopping bill:(