Baking...bread making etc etc
 

ok......now i give up, so nipped on here to see how others have got around not having SR flour :confused:

i bake, cook and make most of the food in our house, not just to save cash, but my son is hyperglycemic.
Followed receipe and my bread wont rise fully, even now with bread maker and my muffins (buns) flop in the middle

How do you get stuff fluffy here in canada, yeah i know i can buy it, but that would take the fun out of making it with the kids :D
Also as above i need to make sure son doesnt get high spikes in his blood sugars....so anyone who can help with this or receipes welcome

Nice girlie thread, but guys welcome :p

Re: Baking...bread making etc etc
 

We buy this brand (all supermarkets seem to carry it) http://www.robinhood.ca/product.deta...d=29&prodcid=9

Re: Baking...bread making etc etc
 

Isn't all purpose flour just the Canadian name for self raising?

Re: Baking...bread making etc etc
 

yeah that is the one that im using for bread but doesnt seem to make the bread fluffy..its good, but the women at OH work makes it fluffy and mine is well normal :blink:

Re: Baking...bread making etc etc
 

no totally different..SR is totally different to uk SR flour, wow i have tried with the all purpose and the muffin side it doesnt work, ok with with cookies though ;)

Re: Baking...bread making etc etc
 

Use their specialty bread flour, rather than the cake and pastry flour. We use a Panasonic bread machine which turns out fluffy loaves.

Re: Baking...bread making etc etc
 

I am using robin hood bread flour and it doesnt seem to make it fluffy :blink:

maybe worth trying something different, unless im using a yuk receipe, using from the bread machine receipe book, anyone fancy listing there receipe so i could try it ;)

Re: Baking...bread making etc etc
 

Are you putting enough salt in? Not enough can turn out a house-brick.

Re: Baking...bread making etc etc
 

Where are you in Alberta? There is an altitude adjustment required here in Canmore. To get nicely risen bread.

http://southernfood.about.com/cs/bre...rise_flour.htm - this link tells you how to make self raising flour out of all purpose flour.

Re: Baking...bread making etc etc
 

I shouldn't comment really usually if I'm baking anything I just go and see my good friend Betty;)

Re: Baking...bread making etc etc
 

Nope - all purpose is plain flour equivalent...

Re: Baking...bread making etc etc
 

see your having the flour prob:rofl: yip had the same when we got here. bread I just buy and making yorkshire pud, well I am like a dog with a bone and they are getting better the more I make them

Re: Baking...bread making etc etc
 

I use 3 cups of flour (usually 2 white, 1 wholemeal, or vice-versa), 1tsp salt, 2 tbl sp sugar or honey, 2 tbl sp butter, 1 tbl sp milk powder, 1 and an eighth cups of water (sorry - can't remember how to do the fraction symbols!) and then use 2.5 teaspoons of bread machine yeast in the yeast dispenser. Put it on the standard (4hr) cycle on my Panasonic bread machine. Rises fine, but noticably higher if I do 2:1 white:wholemeal, and more dense if I use more wholemeal than white :)

I use the Robin Hood flour too. The recipe book that I have states 3 tsp yeast, but if I do that it hits the top of the breadmaker!!

Re: Baking...bread making etc etc
 

i am using 3/4 cup of warm water, 2 cups of bread flour, 1 table spoon of butter, 1 1/2 tsp sugar, 1 tsp salt, 1 1/2 tablespoons dried milk and 1 tsb yeast

all in machine and bread rises but not fluffy

Re: Baking...bread making etc etc
 

Yeah am i and i cant use salt in sweet baking, soesnt taste right, so what would you put in to muffins to make it rise, apart from a bomb haha

they rise and then has a flop before the finish :rofl::rofl:
dont get me on yorkshire puddings, i am doing those saturday after we have been to see the monster trucks :blink:

Re: Baking...bread making etc etc
 

I have not tried muffins yet I cheat and buy them I tell ya a bomb was close :rofl: you know me far to well:rofl: monday night at 5pm I had visions of making my great escape I was bricking a load of it:lol:anyway . I do how ever use salt in all my cooking (did you like the change)and they turn out ok cakes yorkshires ect even my pancakes are good:sneaky: have fun at the monster truck and take ear plugs:eek: they are loud and I mean LOUD

Re: Baking...bread making etc etc
 

I am a Yorkshire woman who has never been able to make decent Yorkshire puds even when I lived in the UK!

As far as the breadmaking goes, you really need to use proper bread flour (strong flour) for it - I make bread nearly every day and never have a problem. All purpose flour can work, but it won't give such good results as bread flour does because it has less gluten in it. FWISW I use a 2:1 mix of wholemeal flour and white bread flour.

All purpose flour is not SR flour - it is more like plain flour in the UK. If you want SR flour for a recipe, you need to use the all-purpose flour and add baking powder (NOT baking soda, that is bicarbonate of soda a totally different product).

Re: Baking...bread making etc etc
 

First thing I'd try with your recipe is reduce the milk powder by half (it makes bread heavier and isn't a necessary ingredient at all, for flavour, in my opinion.) Then I'd look at whether your "warm" water is too warm, as if it is, it can kill off the yeast prematurely. Seems like an awful lot of yeast (isn't that equal to 3 tsps?) but I guess it's in some way to compensate for how little sugar you're using. Is it necessary to use so little because of your son's special dietry requirements? If not, try upping it to 1 tbsp (or even 1 and a bit.)

Hope this helps!
Alex

Re: Baking...bread making etc etc
 

I've heard that said before but I think if you have a good bread machine and recipe then that's not necessarily true. We only use ordinary Robin Hood flour now, having tried their bread flour range and seeing no difference in the end result at all, but paying more. Maybe it's more applicable to the budget machines?

Re: Baking...bread making etc etc
 

The trick to good smooth well risen bread is making sure your yeast is viable
Take your yeast of choice and get it started
I’d recommend placing your yeast in warm water, that’s water that is warm to the touch not hot, Id go with pleasantly warm to the hand on a cold day but not warm as in bath water and add in a little sugar to the yeast so it has something to feed on, when the yeast has started to produce a small head of bubbles then the mixture is ready to add to your flour

You may find that you’ll need to use a little less yeast than normal
Trial and error and some adjustment in the salt may be needed to bring your recipe into balance, as the yeast needs both the starch in bread flour as well as the minerals in the salt to feed getting it going in water means that once its mixed with the flour the yeast is fully hydrated and fully active and will start to grow straight way

Re: Baking...bread making etc etc
 

I make mine by hand every other day and have no problems. 700g flour multigrain, 25g marg, 10ml salt 10ml sugar. Dried yeast 20ml in a mixture of 400ml water (hot) and 200ml milk and 5ml sugar. If I may say so myself makes great bread. Reminds me just making some and need to check on 2nd rise

Re: Baking...bread making etc etc
 

Do you not use a bit of baking soda when baking muffins with Canadian flour? Every muffin recipe I have in Canada requires not only baking soda, but also salt. It's not about flavour, it's about chemistry. :) I've never had a problem with my baked goods not rising.

Here's a Canadian blueberry muffin recipe: http://www.canadianliving.com/food/b...ry_muffins.php

Edit: I just looked up the difference between SR flour and All Purpose flour. The difference is that self raising flour is all purpose flour with salt and baking soda already added. That likely explains why you're not getting anything to rise! :)

How to make Self Raising flour from All Purpose flour: http://southernfood.about.com/cs/bre...rise_flour.htm

Re: Baking...bread making etc etc
 

Temperatures for yeast

To get the yeast vigorous and growing you want it at about 26 deg C this is the optimum temperature for yeast growth (this is your warm water prior to mixing)

The to optimise fermentation (production of gas) the best working temperature for the yeast is 35 deg C (the ideal temperature for the dough to rise)

http://www.theartisan.net/dough_ferm...emperature.htm

Re: Baking...bread making etc etc
 

Robin hood self raising for cakes etc. Dont use SR for bread you need plain.

Re: Baking...bread making etc etc
 

Once more ignore my ignorance, what is SR flour?

Are you not doing a simply sour dough for the bread and the yeast takes care of the rising for you?
Kinda like this http://busycooks.about.com/od/yeastb...ysourdough.htm

?

Re: Baking...bread making etc etc
 

I've not tried bread.

BUT I have had success with Yorkshire puddings. An extra egg, less flour and less milk and set the oven to 375 and BINGO nice fluffy light Yorkshire puds:thumbsup::thumbsup:

As for other baking, I read on the 'net that for higher altitudes you need to set the oven at a lower temperature. I also do this when Duncan or Betty help me out and the success are such that soon very soon I will be trying my old UK recipes in the kitchen. My friend has said for a Victoria Sponge the ONLY way to make it work here is to do it properly step by step, no shortcuts.

My work colleague who moved from Ontario was complaining her bread no longer turns out well now she is in Red Deer so we wondered if bread machines here in Alberta were configured differently to Onatario ones.

Re: Baking...bread making etc etc
 

This is the best yorkie pudd recipe, works every time
http://uktv.co.uk/food/recipe/aid/514323

Re: Baking...bread making etc etc
 

The thread is really two questions
1. is why is bread not rising
2. is why are my muffins going flat as i can only get all purpose flour :eek:

ok sorted now, will try the other receipe for bread and see if that works.
i cant buy the pre-mix as it has soooo much sugar in it that it spike my sons bloods, so for him to enjoy stuff like other people i have to adapt the normal receipes to lower the sugar intake, easier to do in the uk as i knew my stuff.

the last 24hrs i have learnt so much, including my sons condition, they advised me that he would grow out of this in the uk, but here i am being advised that this is not the case, he will either grow with it or he may get full blown diabetis has he grows up, that case studys advise this.
so anything that i can do to help him and hopefully keep his bloody stable the better for him.

i didn't know that SR flour had the salt in, woo learnt something there, as i have made my own baby food i have always done low salt or no salt, so thats my learning for today

My all purpose flour comes from the guys who produce it for safeway etc as that company is the one that pays my hubbys wages and i kind of get loads as i do my own stuff, but i have gone out and bought the robin hood bread flour haha as i know its better ;)

thanks for all your tips, i will try again, the bread machine that i use is 2lb cuisinart one :sneaky:

Re: Baking...bread making etc etc
 

We cant get beef dripping here :curse:
and we cant get suet either :(

Re: Baking...bread making etc etc
 

SR flour would be plain/allpurpose flour with added baking powder to make stuff rise.

If you are trying to bake cakes/muffins etc with all purpose flour and no baking powder it is no suprise that they come out heavy and like house-bricks - there is nothing in the mix to provide the "oomph" that they need to rise.

I make all my bread "long-hand" without a bread machine (I don't like the way bread tastes done in a machine - it just doesn't taste the same and is an odd shape for slicing for sarnies too). I just use bread flour (2:1 mix of wholemeal/white bread flour, salt, yeast and water with a glug of olive oil (because it helps stop it crumbling) - no sugar, no milk powder. Takes around 5 mins or so to do the intial mixing in my Kitchenaid, then I leave it for a couple of hours, shape and put in the bread tins, leave for 30 mins or so to rise while the oven heats up and bake for around 30 or so mins..... most of the time it takes is "downtime" while I am doing other things.

I have a "no-fail" bread recipe that I can post if anyone is interested - doesn't use a machine at all and is pretty much guaranteed to work (even my non-baking friend managed to produce a decent loaf of bread)

Re: Baking...bread making etc etc
 

yes please, as i started off making bread by hand and only bought the machine to help me, so i have the bread tins at ready :thumbsup:

Re: Baking...bread making etc etc
 

Make your own ;)

It's only for cooking it, vegetable oil works just as well.

Re: Baking...bread making etc etc
 

I'll let you know after saturday if they turn out ok :eek:
used to make my own and i have grannies receipe, just looked at the one on line and nothing much different really, so cant see any problems.
All my other cooking is fine, now i know the mixture for SR flour, im off to do my muffins, well buns haha

my fussi daughter will be so happy tonight

Re: Baking...bread making etc etc
 

You can get suet. It's a frozen lump in most stores - not the nice user friendly atora we're used too.

Re: Baking...bread making etc etc
 

Piff Poff you life saver, which store as there is a few of us here and some have been asking in store with no help..i can go looking later if i knew the store...thxs for that

steak puddings, my hubby will be so happy :thumbsup:

Re: Baking...bread making etc etc
 

OK here goes - applologies because it is rather wordy.

No Fail Bread


This makes 3 x1lb loaf-tin sized loaves or 2 large bloomer style loaves

1tbsp dried yeast
1 tsp sugar (optional - it just makes the yeast start to work faster - can be left out)
3lb/1.4kg bread flour (can be all wholemeal, all white or a mix of the 2 - I use roughly half and half wholemeal and white flour)
2 tsp salt
1 tbsp vegetable or olive oil (optional - it tends to stop the bread crumbling too much)

Put the yeast in a small bowl or mug with the sugar if using and a small amount of blood temperature water (baby-bath temperature - it should just feel warm to your hand). leave to "work" while you prepare the flour.

In a bowl (or the mixer) put the flour, salt and oil. Mix until well blended.

once the yeast is frothing in the bowl, pour into the flour and mix. then add enough blood temperature water to mix to a smooth, elastic but not sticky dough - it will take somewhere between 1 and 1.5 pints of water depending on the flour you use, how dry the air is and how much water you put in with the yeast in the first place.... feel the dough regularly if using a mixer. when it is done, the mixing bowl should look fairly clean without much dough or flour sticking to it. If you inadvertently add too much water add some more flour to to the dough. With a bit of practice you will know exactly how much water to add for your flour and when it looks right.

If doing the bread by hand you will now need to turn it out of the bowl and knead it well until it is smooth and elastic (it should spring back under your hands and feel "alive"), if using a food mixer, by the time it is all well mixed it will be kneaded enough.

Leave the dough in the bowl and cover with a damp tea-towel or a piece of clingfilm and leave until the bread has risen to the top of the bowl - can take anything from 1 hour to 2-3 hours depending on the temperature in the room - to speed it up a little, try making bread while the oven is on cooking something else and leave the bread dough near the oven or on top of the stove to rise. You can also put it in a warm airing cupboard to speed it up a bit.

once the dough has risen, remove it from the bowl and knead it well - it is easiest to do this bit by hand - you may need to dust the worksurface with a handful of flour to stop it sticking but don't use too much, you don't want your bread dough to dry out too much.

If using loaf tins, divide the dough into 3 equal pieces and shape into a rough rectangle. Place each in a tin. If making bloomer style loaves on a baking sheet divide the dough in half, shape into an oval shape and place on a baking sheet (dust the baking sheet with flour first as that helps to stop the bread sticking). Cover with the damp tea-towel or clingfilm again and leave to rise while the oven heats up.

you can also shape this dough into small balls to make bread rolls.

Heat the oven to 200C/400F/Gas 6). By the time the oven is at the correct temperature the bread should have risen somewhat again. Now you can bake it in the oven as it is if you like, or you can top it with something - brushing it with milk makes it nice and brown and shiny, you can also sprinkle on oatmeal, sesame seeds, poppy seeds or anything else you want to top it with. For a bloomer style loaf, slash the top in diagonal slashes with a sharp knife .

Bake in the oven for aprox 40-50 minutes for loaves and 20-25 minutes for bread rolls.

When done the bread should be nicely browned and there should be a lovely "bread baking" smell in the kitchen. If you tap the bottom of the loaf it should sound hollow. (for loaf-tin bread, if it isn't quite done you can put it back in the oven for a few minutes without the tin - this will also make the bottom nice and crusty).

Cool the bread on a wire rack if you want a crisp crust. If you want a softer crust wrap the bread in a tea-towel while still warm.

Re: Baking...bread making etc etc
 

I have found it in Safeway, Sobey's and Save On. I once asked for it in Save On, the girl I asked was about 20 and I got one of THOSE looks:rofl: She asked someone much older who understood what I was asking for and directed me to it, once you see it you'll wonder why you've never spotted it before. I found frozen minced lamb last week:blink:

Re: Baking...bread making etc etc
 

I agree with the above, I posted this a couple of days ago as Lottew was also looking for suet it might help you find it in your Safeway. :)

http://britishexpats.com/forum/showp...3&postcount=50

Ground lamb makes yummy lamb-burgers. :thumbup:

Re: Baking...bread making etc etc
 

Damn, I meant to buy an aubergine of the veggie stall today, Moussaka!

Re: Baking...bread making etc etc
 

Don't ask the clerks where the aubergine are they won't have a clue. :p:D