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panbiker
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Posted -
20/01/2008
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12:37
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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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belle
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Posted - 22/01/2008 : 09:59
Now that would be good, no crumbs, we are often under a sea of them...I need to invest in one of those dinky little hoover things...imagine if I kept it just for the bread crumbs i could re use all the crumbs I'd hoovered up into sauce and bread pudding etc.....as if!
Life is what you make it |
Stanley
Local Historian & Old Fart
36804 Posts
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Posted - 22/01/2008 : 15:49
Worst thing for making crumbs is the old fashioned saw bread knife. try using a really sharp carving knife..... But it has to be like a razor!
Stanley Challenger Graham
Barlick View stanley at barnoldswick.freeserve.co.uk |
belle
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Posted - 22/01/2008 : 16:03
They don't let me have those!
Life is what you make it |
panbiker
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Posted - 23/03/2008 : 14:15
Family round for tea today so another couple of handbaked loaves on the go. I am planning a break off garlic bread round and it would seem now, a plain cob as Sally used my mixed seeds in her museli. I might turn it into some sort of cheese bread though.
The basic dough mix has been crafted with a rather eclectic mix of Django Reinhardt, Edith Piaff and the Mills Brothers playing in the background. I doubt that this will have any effect on the end result but nice and relaxing for the kneading process. The dough mix is the same as the last time. I will add the extra ingredients after the first rising when I knock the dough back. Dough is rising in the bowl, method and pictures to follow.....
Ian |
panbiker
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Posted - 23/03/2008 : 16:27
The basic dough has risen well in the bowl. The first picture shows this along with the crushed garlic to be added to half of the dough. I crushed 4 or 5 cloves in the hand press for the mix. The bread will be arranged and baked in a 10" flan tin well greased with butter.
I have divided the dough into two. Half will be used for the garlic bread and the other half a plain cob.
The crushed garlic has been kneaded into half of the basic dough mix. The dough has then been divided into 16 pieces. Just keep halving the dough until you get the number of bits you need.
The sub divided garlic dough is arranged in the flan tin as shown in the picture below.
Next picture shows the dough pressed down in the tin, it will keep it's segmentation when it rises and goes in the oven for baking. The remainder of the dough has been formed into a basic plait and chucked in a tin rather than bake on a tray as we need the room in the oven for other stuff cooking.
The dough is now set aside to rise for a second time before final glazing and baking.
Ian |
panbiker
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Posted - 23/03/2008 : 17:57
Here are the loaves after the second rising, glazed with a warm butter and milk mix ready for the oven.
Last picture, 25 minutes later, end result. The other dish is Sally's creation for afters, Almond and Blueberry Tart.
Time to enjoy...
Ian |
Stanley
Local Historian & Old Fart
36804 Posts
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Posted - 24/03/2008 : 06:18
Ian, a credit to you both. Nice to see that proper cooking and baking is still alive and well. Even more important, any kids served food like this and seeing it being prepared will pick up the skills and pass them on.
Stanley Challenger Graham
Barlick View stanley at barnoldswick.freeserve.co.uk |
panbiker
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Posted - 24/03/2008 : 10:42
Thanks for the comments Stanley. Funny you should mention the kids, daughter Carla asked for a recipie for pizza dough, maybe we'll get a treat next time we go round to her house. Th Almond and Blueberry Tart was very, very, yummy good. It was one of those with guessed ingredients and a bit more of this an a bit more of that. Probably impossible to repeat but excellent, while it lasted!
Ian |
Stanley
Local Historian & Old Fart
36804 Posts
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Posted - 24/03/2008 : 18:12
Those sort are always the best. Bit like my five day stews...... a moveable feast.
Stanley Challenger Graham
Barlick View stanley at barnoldswick.freeserve.co.uk |
belle
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Posted - 24/03/2008 : 18:13
Ian that all looks very good, i realise I owe you an apology as D has never got back to you re the gluten free bread, i did ask him a couple of times but he is a perfection ist and feels his loaf is not quite there yet, so you will have to wait for him to pass on the recipe when he feels it's ok!
Life is what you make it |
panbiker
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Posted - 24/03/2008 : 19:39
Thanks for that Belle and no need to apologise, it was actually Gus who asked for the gluten free recipe, for his wife Mary.
Ian |
Stanley
Local Historian & Old Fart
36804 Posts
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Posted - 25/03/2008 : 06:40
I got some gram flour from Chaudris last week and tried my hand at onion bhajis. They were good, point is that gram flour is gluten free.....
Stanley Challenger Graham
Barlick View stanley at barnoldswick.freeserve.co.uk |
Gugger
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Posted - 25/03/2008 : 08:26
Stanley,
Thinking to much about your stew keeps you away from the shed.
Walter
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belle
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Posted - 25/03/2008 : 12:50
Yes, i make them from them time toi time, corn flour is also gluten free, so taco's are ok too.
Life is what you make it |
A.J. Richer
Werebeagle
24 Posts
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Posted - 25/03/2008 : 19:35
Funny, Stanley, how you remark about the skills being passed on for baking.
Daughter and her boyfriend were over for Easter dinner. The bread brain cell had fired and I decided to do up a batch of crescent rolls to go with the ham and all the vegies.
I ran up the dough in my KitchenAid mixer (I can;t get a good knead on bread with my arthritis) and stuck it in the oven at 100F for its first rise (I was in a bit of a hurry). Daughter's boyfriend was fascinated by the fact that I baked bread or rolls - turned out he'd never seen it done or had home-baked bread.
I was to put it mildly shocked. What is this world coming to?
Now I will confess I don't have time to do it on a daily basis but I still know how and have recipes for all sorts of baked yummies. Gee...
Alan
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