moondevil

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

PaulandNikki

Make your own

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

moondevil

I'll let you know after saturday if they turn out ok
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

Piff Poff

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

moondevil

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

LotteW

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.

Piff Poff

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 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

Steve_P

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.

Piff Poff

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

Steve_P

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

fledermaus

Silly beggar, you think pork would make yummy lamb burgers?

Steve_P

It would?

Who knew?

So how do you get pork to taste like lamb?

But then I'm not the cook in our house.

Piff Poff

Ooh! I even got that one right when talking to a customer in our store that had bought a cucumber from the veggie stall. Eggplant innit????

moondevil

a good one to ask for is a swede

lovely names they give everything here

Piff Poff

Custard powder is also a goody.