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panbiker
Senior Member


2301 Posts
Posted -  20/01/2008  :  12:37
It just struck me that we don't have a thread for the most basic of foodstuffs, so here it is. I know that there are a number of members who bake their own bread be it by hand or machine. I love breadmaking and am just setting about a hanbaking batch for tea tonight. Nothing like the smell of homebaked bread. Post your triumphs and disasters here.


Ian
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gus
Regular Member


704 Posts
Posted - 20/01/2008 : 21:07
Eat your heart out Ronnie Sainty,


Gus

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Doreen
hippies understudy


429 Posts
Posted - 20/01/2008 : 21:19
Did you know that  PANBIKER in Spanish translates to BREADBIKER.


Dordygail

always the one to make the best of things.

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Callunna
Revolving Grey Blob


3044 Posts
Posted - 20/01/2008 : 21:23
Ooh - it looks right grand, that. No wonder I keep calling you Panini...

I used to have a Panasonic breadmaker which purported to do gluten-free bread. Tried it once, and the result was like a crumbly sponge cake, only totally tasteless. I'd taken the loaf with us on a weekend in Whitby and even the seagulls wouldn't touch it.

As I reckoned both space and lecky would be at a premium on a boat, I found it a new home for the machine c/o Stanley, whose previous machine had just baked its last. 

I would love to have the patience and stamina to bake a loaf by hand but I fear the result would be a disappointment. You just cannot beat the aroma. However, when we had an Aga it kept all the smell inside so you forgot you had a loaf on the go and 3 days later when you opened the door there was a little black cinder sitting there.

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Rossie
Regular Member


847 Posts
Posted - 20/01/2008 : 23:15
Calluna, you leaving the loaf in the Aga reminds me of many years ago when we first moved here, I decided to make a nice rice pudding in the Aga for Geoff by the 'slow cooking method', ie. you put it in the bottom oven for most of the day, which should have resulted in a wonderful rich and yummy pudding.  Several days later I was out in the garden and got a distinctive wiff of burnt rice pudding, and remembered...................
It took me days and days of soaking and brillo-padding to get the charred remains of the rice pud. off the dish.

This is a scenario I have repeated many times over the years - and not only with rice pudding.

Gill


Kalh mera oi filoi mou
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panbiker
Senior Member


2301 Posts
Posted - 20/01/2008 : 23:29
Question: How many of the mass produced loaves available in the supermarkets and accepted as proper bread pass the basic test for a properly cooked loaf?

Answer: Hardly any, try it next time you are in the supermarket.

(Bread should sound hollow when you tap the bottom of the loaf)

A good 95% of anything on offer will be squishy and more akin to rubber, It is produced for longevity on the shelf and maximum profit however that can be achieved, usually by adding extra ingredients above and beyond the basic requirements of flour, water and yeast. Most mass produced bread will bounce if you drop it.

Don't get me wrong, I'm no purist and enjoy covenience as much as the next bloke but some of the stuff out there, readily accepted as bread should not really be described as such. I suppose as long as the basic ingredients are part of the recipe it fits the definition.

Anyone reading this thread who has never tried hand baked bread should have a go. It's not difficult and the results are nearly always far superior to anything you can buy. Basic ingredients and recipes for a standard mix are always on the flour bag and also on the dried yeast packets. Once you have the ingredients sorted you can produce a loaf in the same time as it takes in a breadmaker, it does take a little more effort but what you produce will be unique.

Thanks for all your comments, who's next with their creations?

Edited by - panbiker on 20/01/2008 23:31:18


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Stanley
Local Historian & Old Fart


36804 Posts
Posted - 21/01/2008 : 05:49
I used to bake a stone of flour every Thursday when we were at Hey Farm.  Trouble was they ate it too quickly!  I use a breadmaker now and have no complaints, good bread every time, steamed or not.  Commercial bread is not bread at all, like bacon it has metamorphosed into a different product.  Gus, No gluten = sad btread.  If you want gluten free make pumpernickel or similar rye bread and get used to it.  You need less and it has its own advantages, great with cheese or pickled herring.


Stanley Challenger Graham




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Big Kev
Big


2650 Posts
Posted - 21/01/2008 : 07:48
I haven't made any bread for ages, as my sons keep reminding me.

I like to make "Breakfast Bread", one of Jamie Oliver's recipe's. Make the dough with 1 kilo of flour, handful of sugar, hand full of salt, pint of tepid water and two of the little sachet's of dried yeast. Once you've made the dough roll it out, as though you were making a swiss roll, and put cooked sausages, boiled eggs, grilled bacon and mozzarella cheese at one end. Roll it up (swiss roll style) and then bend it round to join the ends together, bake it (don't bother proving it) and then serve it warm. Works equally well with chocolate spread and bananas.......


Big Kev

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belle
VIP Member


6502 Posts
Posted - 21/01/2008 : 08:37
Oh Dear, you had to spoil things didn't you!? i have been avoiding this subject,  as it is an obsession with someone in our househould, and whilst it seems an innocent and healthy pastime it can take over your life!!!! However there are some benefits to this obsession and one of them is.... WORRY NOT, GUS! I know someone who makes a very acceptable gluten free loaf. My son is gluten free and even he eats it! (well you know how fussy teenagers are!) I will get our resident expert to talk you through the process. But please don't engage in long diologues regarding the best methods of baking bread , as it has taken us years to get him to converse upon another topic, I fear a relapse now could cause everyone to have a break down!


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gus
Regular Member


704 Posts
Posted - 21/01/2008 : 10:59
Stanley, Belle, Imust tell you that I am not the one on gluten free bread, it is my dear wife Mary who is coeliac, and of course she is allergic to all wheat products, at present she gets bread on prescription, which has the consistancy of rubberised sponge cake, toasted, it is not too bad, and she makes "do" by giving it a blast in the microwave to bring some life to it. My initial idea was to make a loaf of bread at home from gluten free flour that would be acceptable for both of us, but, this was a disaster, since then someone told me of a substitute for gluten to add to the flour , but,  for the life in me I can`t remember the product, so if there is anyone out there who can point me in the right direction, I may start kneading again


Gus

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belle
VIP Member


6502 Posts
Posted - 21/01/2008 : 11:11
Will get my expert on to it tonight, hopefully you can wait that long...in the meantime have you ever thought of making Mary gluten free unleavened bread, bit like a naan or chapati...i do these for my teenager when they are in a hungry hurry! Just put some gluten free flour in a bowl, add a pinch of salt, a little olive oil and enough water to bind into a dough...in the meantime heat a flat frying pan over a medium heat...do not oil it or grease it in any way. Form the dough into small balls and work these flat in your hands using the heel of one hand aginst the palm of the other (takes a little practice but not too long before you get the hang of it.) once formed into a pancake shape, slap it onto the hot pan and form the next one to go beside it...when the underside is easliy moved ( just like pancakes) it is ready to turn, cook both side s and put in a clean  tea towel to keep warm and soften, serve warm with either sweet or savoury spreads.


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gus
Regular Member


704 Posts
Posted - 21/01/2008 : 12:05
sounds easy , and would be excellent with chilli or curry. I would think, thank you Belle, i will certainly try this one


Gus

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mporter
Regular Member


978 Posts
Posted - 21/01/2008 : 13:22
We have a fairly decent commercial bakery franchise over here called Brumby's.  They do not add preservatives to their bread and I have to say it is not bad.  I buy our bread every Saturday Morning and freeze it, it is just as good when it has thawed out. Or better still I go after 5pm when I can get 3 loaves for $5.00 (about 2 pound in your money) I usually buy the Swiss seed loaves cheaper as they are normally about $4.50 each.  I di have a bread maker that dad gave me before we moved but it gave up the ghost and I refuse to buy one because the bread would not last 2 minutes with katie, Laura and Mick.


Margaret Porter
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Stanley
Local Historian & Old Fart


36804 Posts
Posted - 21/01/2008 : 17:37
They eat you out of house and home.......


Stanley Challenger Graham




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stanley at barnoldswick.freeserve.co.uk Go to Top of Page
Another
Traycle Mine Overseer


6250 Posts
Posted - 21/01/2008 : 18:18
Mags, you sound a bit like Cath who doesn't bake because everyone eats the results.....logic??? Nolic


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Stanley
Local Historian & Old Fart


36804 Posts
Posted - 22/01/2008 : 07:24
You've all just reminded me, I need to put a loaf in the BM.  I'm only eating about a loaf a week under the present regime to get down to racing weight by June.  I've lost about 8lbs since end of November......  Nice thing about my bread is that I put it in a plastic bag hot from the machine and it stays frsh and soft for a week.  I've never had a home baked loaf from the machine go mouldy and it cuts with a sharp knife without leaving any crumbs.  No waste at all.


Stanley Challenger Graham




Barlick View
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