Bread
Oct 27th 2007 | 8:43 am
#31
Joined: Apr 2002
Posts: 35,082
Re: Bread
Mister Manly Man loves the breadmaker here at home. He'd kick your azz for calling him metrosexual!
Oct 27th 2007 | 9:12 am
#32
Thread Starter
You're all mugs!
Joined: Feb 2007
Posts: 442
From: San Antonio, USA
Oct 27th 2007 | 9:13 am
#33
Lost in BE Cyberspace
Joined: Jan 2007
Posts: 11,253
From: NW Chicago suburbs
Re: Bread
Any scientist that can't handle that one....
Do however, get a recipe, do not call what I put above a recipe
and no picking in the sugar guys - I think there has to be a little bit in there for the yeasties to eat. But the recipes will tell....
Oct 27th 2007 | 9:18 am
#34
Lost in BE Cyberspace
Joined: Oct 2003
Posts: 5,270
From: Avon Lake, OH
Re: Bread
This is my favourite white bread recipe, I have made it here with US ingredients and it does turn out fine. For wholewheat use wholewheat bread flour, skip the milk and just use 15fl oz of water
15g/half oz dried yeast
2 teaspoons sugar, you need this so the bread rises
300ml/10fl oz warm water
150ml/5fl oz warm milk
675g/1.5lbs strong/bread flour
1 teaspoon salt
25g/1oz butter
beaten egg to glaze
2lb loaf tin or cookie sheets for rolls
1. Do whatever the yeast says to do, either dump it in the liquid or the dry
2. Sift flour and salt into a big bowl
3. rub butter into flour
4. Add liquid and mix until you have the dough
5. Turn it out onto a floured surface and knead until smooth and elastic. At least 15 minutes, I usually do 20.
6. Oil a bowl and put it in. Cover with tea towel or something similar and leave it in a warm place for 90 minutes.
7. Turn back out onto a floured surface, punch the air out and knead for another 10 minutes.
8. Put it in the tin and shape it, cover with oiled cling film and put it in the warm place for another 60 minutes. If you are doing rolls, divide them up and shape them and put them on the trays.
9. Remove cling film, brush with egg and bake at 450F/230C for 30-40 minutes (20-25 for rolls). If you're feeling fancy you can slit the top for that authentic, down the corner shop on a Sunday morning "Loaf of white please" feeling.
10. Take it out of the tin, give the bottom a knock. If it sounds hollow then its done. If not then put it back in the tin and bake another 5 minutes.
11. Cool on a wire rack. Leave it for at least 20 minutes, then have a slice.
Best bread you'll ever taste is the one you make. I have tested recipes for soda, pita and naan bread if anyone wants them.
Oct 27th 2007 | 9:20 am
#35
BE Forum Addict
Joined: Feb 2007
Posts: 2,212
From: USA
Re: Bread
I was shocked when I looked at the sell by date on some bagels.... 17th of NOVEMBER!!!!!! How does that work???
I buy HEB honey and wholewheat, something or other bread, and its not got any corn syrup and although I'm not sure how long it would last, (cos I eat it in a week) it tastes nice.
I also make my own, and have a great recipe for fruit loaf if anyone fancies it!
Amanda
I buy HEB honey and wholewheat, something or other bread, and its not got any corn syrup and although I'm not sure how long it would last, (cos I eat it in a week) it tastes nice.
I also make my own, and have a great recipe for fruit loaf if anyone fancies it!
Amanda
that bread machine on amazon looked quite neat! I might try that one!
Oct 27th 2007 | 9:21 am
#36
Lost in BE Cyberspace
Joined: Jun 2005
Posts: 9,909
From: Oz -> UK -> San Diego
Re: Bread
Oct 27th 2007 | 9:21 am
#37
Lost in BE Cyberspace
Joined: Jan 2007
Posts: 11,253
From: NW Chicago suburbs
Re: Bread
Real men make their own bread by hand!
This is my favourite white bread recipe, I have made it here with US ingredients and it does turn out fine. For wholewheat use wholewheat bread flour, skip the milk and just use 15fl oz of water
15g/half oz dried yeast
2 teaspoons sugar, you need this so the bread rises
300ml/10fl oz warm water
150ml/5fl oz warm milk
675g/1.5lbs strong/bread flour
1 teaspoon salt
25g/1oz butter
beaten egg to glaze
2lb loaf tin or cookie sheets for rolls
1. Do whatever the yeast says to do, either dump it in the liquid or the dry
2. Sift flour and salt into a big bowl
3. rub butter into flour
4. Add liquid and mix until you have the dough
5. Turn it out onto a floured surface and knead until smooth and elastic. At least 15 minutes, I usually do 20.
6. Oil a bowl and put it in. Cover with tea towel or something similar and leave it in a warm place for 90 minutes.
7. Turn back out onto a floured surface, punch the air out and knead for another 10 minutes.
8. Put it in the tin and shape it, cover with oiled cling film and put it in the warm place for another 60 minutes. If you are doing rolls, divide them up and shape them and put them on the trays.
9. Remove cling film, brush with egg and bake at 450F/230C for 30-40 minutes (20-25 for rolls). If you're feeling fancy you can slit the top for that authentic, down the corner shop on a Sunday morning "Loaf of white please" feeling.
10. Take it out of the tin, give the bottom a knock. If it sounds hollow then its done. If not then put it back in the tin and bake another 5 minutes.
11. Cool on a wire rack. Leave it for at least 20 minutes, then have a slice.
Best bread you'll ever taste is the one you make. I have tested recipes for soda, pita and naan bread if anyone wants them.
This is my favourite white bread recipe, I have made it here with US ingredients and it does turn out fine. For wholewheat use wholewheat bread flour, skip the milk and just use 15fl oz of water
15g/half oz dried yeast
2 teaspoons sugar, you need this so the bread rises
300ml/10fl oz warm water
150ml/5fl oz warm milk
675g/1.5lbs strong/bread flour
1 teaspoon salt
25g/1oz butter
beaten egg to glaze
2lb loaf tin or cookie sheets for rolls
1. Do whatever the yeast says to do, either dump it in the liquid or the dry
2. Sift flour and salt into a big bowl
3. rub butter into flour
4. Add liquid and mix until you have the dough
5. Turn it out onto a floured surface and knead until smooth and elastic. At least 15 minutes, I usually do 20.
6. Oil a bowl and put it in. Cover with tea towel or something similar and leave it in a warm place for 90 minutes.
7. Turn back out onto a floured surface, punch the air out and knead for another 10 minutes.
8. Put it in the tin and shape it, cover with oiled cling film and put it in the warm place for another 60 minutes. If you are doing rolls, divide them up and shape them and put them on the trays.
9. Remove cling film, brush with egg and bake at 450F/230C for 30-40 minutes (20-25 for rolls). If you're feeling fancy you can slit the top for that authentic, down the corner shop on a Sunday morning "Loaf of white please" feeling.
10. Take it out of the tin, give the bottom a knock. If it sounds hollow then its done. If not then put it back in the tin and bake another 5 minutes.
11. Cool on a wire rack. Leave it for at least 20 minutes, then have a slice.
Best bread you'll ever taste is the one you make. I have tested recipes for soda, pita and naan bread if anyone wants them.
Oct 27th 2007 | 9:22 am
#38
Lost in BE Cyberspace
Joined: Jan 2007
Posts: 11,253
From: NW Chicago suburbs
Re: Bread
Seriously, it does sound good.
Oct 27th 2007 | 9:23 am
#39
Lost in BE Cyberspace
Joined: Jun 2005
Posts: 9,909
From: Oz -> UK -> San Diego
Oct 27th 2007 | 9:28 am
#41
Lost in BE Cyberspace
Joined: Oct 2003
Posts: 5,270
From: Avon Lake, OH
Re: Bread
I'll put them in there, can't guarantee it will be fast though! Maybe I'll put the recipes for jam doughnuts (more bready though) , bourbon biscuits and the greatest chocolate dessert ever created it there too.
Oct 27th 2007 | 9:28 am
#42
Lost in BE Cyberspace
Joined: Jun 2005
Posts: 9,909
From: Oz -> UK -> San Diego
Oct 27th 2007 | 9:29 am
#43
Lost in BE Cyberspace
Joined: Jun 2005
Posts: 9,909
From: Oz -> UK -> San Diego
Oct 27th 2007 | 9:29 am
#44
Thread Starter
You're all mugs!
Joined: Feb 2007
Posts: 442
From: San Antonio, USA
Re: Bread
Wicked, thanks for that................I'll pass it on to the missus! 
Oct 27th 2007 | 9:33 am
#45
Thread Starter
You're all mugs!
Joined: Feb 2007
Posts: 442
From: San Antonio, USA
