whats the best breadmaker

[buttons-and-bows]

Oaky Doaky Kim I will wait for you to stock it, at least i know I will be getting to correct one if I get it from you.
You do realise I will be pestering the life out of you when i am making it

[bykimbo]

Oaky Doaky Kim I will wait for you to stock it, at least i know I will be getting to correct one if I get it from you.
You do realise I will be pestering the life out of you when i am making it

Oh cripes, gosh, yes, right... I'll put my money where my mouth is, or something. I really didn't mean to turn this into a plug, but that's fine. And you are welcome to pester, I'm always happy to talk about cooking and baking!

[buttons-and-bows]

Well it's not really a plug as I was thinking of being cheaky and asying you to get me some last night

[bykimbo]

Well it's not really a plug as I was thinking of being cheaky and asying you to get me some last night

*grin*

[tonyreddevil]

TO MAKE WHITE BREAD DOUGH

900 grammes/2 lb strong plain flour.
3 teaspoons of salt.
75 grammes/3 oz margarine.
3 level teaspoons dried yeast or40grammes/1.5 oz fresh yeast.
1 teaspoon sugar.
300ml/0.5pint tepid water.
300ml/0.5 pint tepid milk.
this quantity makes approximately1.4kg/3.25lb of risen dough.

1.)mix together the flour and salt and rub in the margarine.
2.)mix the dried yeast and the sugar into the water.
leave it in a warm place until quite dissolved and beginning to froth.
if using fresh yeast mix it and the sugar into the water stirring to dissolve the yeast.
it is now ready for use.
unlike dried yeast it is not neessary to wait untli the mixtures froths up.
3.)add the yeast mixture with milk to the flour mixture.
4.)mix to a pliable dough and turnon to a floured board.
5.)knead well until the dough is no longer sticky,and
is smooth and shiny.if the dough is a little soft,
extra flour may be added whilst kneading(up to 50gms/2 oz)
but it is difficult to add water if too firm.
6.)lightly grease the bowl and place the dough in it.
cover, or place inside a large polythene bag,
keep away from draughts,
and leave to rise(or' prove') until doubled in size.
7.)turn on to a floured board and knead lightly to let out air,
and to make dough more pliable again.

the dough at this stage is referred to as 'risen dough'.
cut off quantity required for the following.

Standard 450 gm./1ib.loaf.
Approximately 450 gm/1lb. risen dough
1.)grease a 450 gramme/1lb.loaf tin with a little lard
2.)lightly shape dough to fit into the tin,
cover with muslin or light cloth,
or place in polythene bag and leave to rise to the top of the tin.
3.)bake in a hot oven,gas 7, 425 F .electicity oven 220 C. for 40 minutes.
reduce heat to moderately hot, gas 6 400 F, electricity oven 200 C.
if it browns too quickly.

cheers Tony.
This taken from "The Complete Farmhouse Kitchen Cook Book"Yorkshire Television.
cheers Tony

[billsstamps]

I've made some very acceptable German style bread (my sister-in-law christened it "brickenbrot" when visiting us in Germany) using bread mix from Lidl. I love the one with sunflower seeds in it.

I love sunflower bread. I kibble 80 gm sunflower seeds in a chopper briefly, and then fry them until brown in sunflower oil with a little salt. Then I toss them into my breadmaker after it has already done its first mixing so the water flour and yeast are already mixed. It comes out light and tasty.

[billsstamps]

TO MAKE WHITE BREAD DOUGH

This looks like the farmhouse bread my mother-in-law used to make.

Live yeast is certainly a help. It makes the bread taste a little more yeasty, but I like that, and it is supposed to be richer in B vitamins.

My taste has changed since the old days and instead of 3 teaspoons of salt in 900gm of flour I would use half a teaspoon. I do not use sugar as there is enough free sugar in the flour and if I was doing a really long rise I would add malt as it works and lasts better than sugar. Finally I replace margarine with olive oil as it makes the bread softer.

It all a matter of taste however. Experiment until you find what you like!

[tonyreddevil]

My late Mum used to bake a stone.(14 lb.) of bread in a coal oven when she was 6, instructed by her mum.A long ,long time ago.Bet it was good though.dough.lol
cheers Tony

[buttons-and-bows]

I don't like the taste or the smell of the yeast, I think that was one of the problems the bread I made stank

[bykimbo]

I don't like the taste or the smell of the yeast, I think that was one of the problems the bread I made stank

What you need is some nice, dried, fast-acting... oh, wait.