I see people on here all the time saying what great recipes they have for making bread, so it's about time you all shared them I think!

Now that we finally have a kitchen again I thought I would get my breadmaker out, but I need some ideas & recipes, so come on, help me out .


I tend to use my breadmaker just for making the dough, is it just me or does anyone else find their bread made in the breadmaker to be way too heavy & have a crust that's way too thick & tough ? I'll probably cook mine in my lovely new oven(s) now that I have one (two).


Any recipes at all welcome, from plain white bread to fancy, if you've tried it & it worked well for you, please share it .

Try this recipe for pesto bread - it is really lovely - the dough is really light and moist too!!
140ml of milk (room temp not cold )
150ml of water
2tbsp of ex virgin olive oil
450g of white bread flour
1 1/2 tsp of granulated sugar
1 1/2 tsp of salt
1 1/2 tsp dried yeast
green pesto sauce

Put milk, water and oil in the bread machine pan.
Sprinkle over the flour
Add sugar and salt in opposite corners
Make a small dent in flour and add the yeast.
Set machine to dough.

Remove dough from machineand knock back gently
Cover with oiled clingfilm and leave to relax for couple of minutes
Roll out dough into rectangle
Spread pesto over dough
Roll up like swiss roll(tucking ends under)
Place in oiled bread tin with seam/tucked in ends on bottom
Cover with oiled clingfilm and leave to rise for 45 mins
Preheat oven to Gas 7
Score top of bread 3 or 4 times glaze with olive oil & sprinkle with herbs and sea salt
Bake for 25 - 30 mins.

Bloody loverrrly!!

I've put my breadmaker away because you're right, the bread is heavy. I used to use organic bread flour in the UK and would get an inch higher loaf than other flours. I've only managed to find one brand of baker's flour here (Defiance). There must be other brands somewhere because the bread I get from the bakers is very nice. If you find any, let me know and I'll be able to give you some nice recipes.

Jane

I'm a Delia bread making fan. If you go to www.deliaonline.com she has some great bread recipes. One of my favs for quick eating is her Soda bread, made with sour cream. Best eaten warm.

Had great success with her hot cross bun recipe a few weeks ago.

Whoops, logged in as other half.........

Webgum

No, it's not you. Mine is the same. What we do now is buy the ciabatta bread mixes and put them in on the dough setting and then rise them in a large bread tin before baking in the oven. Comes out just perfect like a bakery loaf only better. Dunno if you can get the same bread mixes in Oz though.

But by far the best flour to use (though I haven't tried using it myself, we just ate the results!) is the stoneground spelt flour which they produce at the Lily just north of the Stirling Ranges in WA. Don't know if anyone has ever been there but the place is just FANTASTIC and they sell their home ground flour. We had the bread made from it in our breakfast baskets when we stayed there and it was far, far superior to normal wheat bread - almost cake like in comparison. People have reported that it makes great bread in a bread maker too. More info here (scroll down to the flour bit).

The bread mixes here all contain animal by-products, so fine for all you meat-eaters, but not me. You can get spelt flour easily enough in Brisbane.

Jane

try this site for bread makers www.allinsonbaking.com
my fav tho is this
Raisin bread
to make a 2lb loaf
water 1 1/2 cups
skimmed milk powder 4tbsp
sunflower oil 4tbsp
sugar 2tbsp
salt 2tsp (i only use 1 1/4)
cinnamon 1 tsp
strong white bread flour 4 cups
fast action yeast 1 1/4
raisins 3/4 cup add fruit when beeper goes
setting basic (1 on mine)
Hope you enjoy
Mandy
Can you get allinsons flour in oz as that is what i use all the time?

Have a look at this link: http://www.allaboutbread.com.au/recipes.htm

Then click on the individual breads listed on the left-hand side. You can also sign up to their email newsletter.

Gina

Here's Jamie Oliver's Brunch Bread recipies - gorgeous

Basic Bread Mix:
3 (1/4 ounce/7 gram) sachets dried yeast
2.2 pounds (1 kilogram) bread flour, plus extra flour, for dusting.
Just over 1 pint tepid water (625 milliliters)
2 level tablespoons sea salt
1 ounce (30 grams) sugar

Savory Rolled Bread of Parma Ham, Egg, Cheese, Egg, and Basil:
10 slices Parma ham
8 large organic eggs, boiled for 8 minutes and shelled
14 ounces (400 grams) cheese (a mix of Cheddar, Parmesan, Fontina, mozzarella, or any leftovers that need to be used up), grated
2 handfuls fresh basil
Sun-dried tomatoes
Extra-virgin olive oil
Sea salt and freshly ground black pepper
Chopped fresh rosemary leaves

Sweet Rolled Bread of Chocolate, Hazelnut, and Banana:
1 jar chocolate spread
Chopped toasted hazelnuts
2 bananas, sliced

Basic Bread Mix: Mix all the ingredients together and knead into a dough. Cut the dough in half.
Roll one piece of dough out into a long rectangular shape about 1/2 inch (1 centimeter) thick, about 39 1/2 inches (1 meter) long and 12 to 15 inches wide.

Savory: Along the middle of the first piece of rolled out dough, lay out your Parma ham, eggs, cheese, basil, and tomatoes. Drizzle with olive oil and season with salt and freshly ground black pepper. Pull the dough over the filling so it forms what looks like a cannelloni shape.
Bring one end round to the other so that they join up. Pinch and pat the two ends together firmly to form a doughnut shaped bread. Brush on olive oil and sprinkle the loaf with a little sea salt and rosemary. Transfer to a baking tray dusted with flour and allow to proof for 15 minutes.
Place in a preheated 400 degrees F (200 degrees C) oven until golden, about 35 minutes.

Sweet: On the second piece of the rolled out dough use a palette knife to cover the surface with chocolate spread. Sprinkle some toasted chopped hazelnuts and the sliced banana onto the dough. Roll up into a cannelloni shape and then roll the long snake shape inside itself to form a snail shape. Sprinkle with chopped hazelnuts. Transfer to a baking tray dusted with flour and allow to proof for 15 minutes.
Bake in a preheated 400 degrees F (200 degrees C) for 35 minutes.

Thanx everyone - looking forward to trying some of those recipes, they look & sound scrummy!


WRT the flour, I thought the same as you Jane, perhaps it was either the flour or the yeast (since I use dried yeast), but let me assure you, I have a friend who makes bread & rolls here & they are absolutely fabulous! (worst thing is its a GUY - how crap do I feel being an inferior cook to a BLOKE! LOL) . I have a some bread flour in the cupboard from Tip Top, so it's not just Defiance. It's only a small packet (1.2kgs from memory) & its not called bread or strong flour its called High Grade Flour, but it may be worth looking for - I got it from Woolworths. I'll let you know what its like once I've tried it.

Havent seen allinson's flour here - havent seen much spelt flour either for that matter!

PS. Glad its not just me that has the prob with the breadmaker, think I will just stick to using it for dough & cook it in the oven .

Try getting some bread improver - they sell it in Woolies. I got bread lifting the lid on the breadmaker :scared: with it.

I use the Defiance mix now but I used to use Wallabys flour and add the butter, yeast, milk powder, bread improver etc to it and it was fabulous. I only use Defiance now cause I can't be arsed to add everything separately as I make a loaf everyday. I also use the quick program on the breadmaker - don't know if that makes a difference and use tepid water and put in 10ml extra.

Again, it has animal by-products in it.

Jane

Thanx Lesley, got some today.


Jane, what animal products are in bread improver?

I tried the soda bread last night - not sure if I should have used SR flour or plain flour , but I used plain & it was very heavy - still nice with the seafood chowder I made though .

An enzyme extracted from the digestive juices of cows. Its in most of the supermarket breads and cakes.