La Colombe Posted April 8, 2017 Share Posted April 8, 2017 Life is too short to make bread. Link to comment Share on other sites More sharing options...
quilp Posted April 8, 2017 Share Posted April 8, 2017 There's always Shortbread... Link to comment Share on other sites More sharing options...
dilligaf Posted April 8, 2017 Share Posted April 8, 2017 There's always Shortbread... and Tesco. Link to comment Share on other sites More sharing options...
2bees Posted April 10, 2017 Share Posted April 10, 2017 Breaking news from the bread house, my bread affair is over. I made onion bread which was really tasty but it went hard after a couple of hours and then it broke my tooth The hint I was looking for (and forgot again on Sunday - day of the broken tooth) was putting a bowl of water in the oven. Maybe I'll try again on Friday or something. Link to comment Share on other sites More sharing options...
woody2 Posted April 10, 2017 Share Posted April 10, 2017 Try a breadmaker if you can't be bothered to do all the kneading and mixing. The best one I can recommend is a Panasonic breadmaker. I can set it up the night before and wake up to freshly baked bread in the morning. +1 Link to comment Share on other sites More sharing options...
John Wright Posted April 10, 2017 Share Posted April 10, 2017 Breaking news from the bread house, my bread affair is over. I made onion bread which was really tasty but it went hard after a couple of hours and then it broke my tooth The hint I was looking for (and forgot again on Sunday - day of the broken tooth) was putting a bowl of water in the oven. Maybe I'll try again on Friday or something. That is what the dried, skimmed, milk is for. You will end up with a softer, fluffier, richer tasting bread with a longer shelf life. Don't use fresh milk (unless you boil it first) as it contains an enzyme which interferes with the gluten so your dough loses strength and wont rise properly Link to comment Share on other sites More sharing options...
llap Posted April 10, 2017 Share Posted April 10, 2017 When it comes to kneading, rub a knob of butter/lard or a splash of olive oil over your hands and onto the bread-board, rather than using flour, even if the dough is very sticky, resist the urge to lash it over the dough and board. Um, lash what onto the dough and board? I find that the best bread is literally just wholemeal flour, water, mix it, then cook it on a medium heat covered in olive oil. I don't mess about with all this yeast and other stuff. Link to comment Share on other sites More sharing options...
Donald Trumps Posted April 10, 2017 Share Posted April 10, 2017 Think that's a biscuit Link to comment Share on other sites More sharing options...
llap Posted April 10, 2017 Share Posted April 10, 2017 No, if you use Laxey Glen Mill wholegrain flour it's really light, soft and yummy. Link to comment Share on other sites More sharing options...
mojomonkey Posted April 10, 2017 Share Posted April 10, 2017 No, if you use Laxey Glen Mill wholegrain flour it's really light, soft and yummy. Sounds interesting. What's the basic measures/ratio for each ingredient? How long do you let it prove? What temperature and for how long do you bake it? Link to comment Share on other sites More sharing options...
llap Posted April 10, 2017 Share Posted April 10, 2017 No, if you use Laxey Glen Mill wholegrain flour it's really light, soft and yummy. Sounds interesting. What's the basic measures/ratio for each ingredient? How long to you let it prove? What temperature and for how long do you bake it? About a quarter of a mixing bowl About ten seconds 150 degrees fan assisted oven for about 25 minutes, followed by 200 degrees for 5 to 10 minutes. Link to comment Share on other sites More sharing options...
mojomonkey Posted April 10, 2017 Share Posted April 10, 2017 No, if you use Laxey Glen Mill wholegrain flour it's really light, soft and yummy. Sounds interesting. What's the basic measures/ratio for each ingredient? How long to you let it prove? What temperature and for how long do you bake it? About a quarter of a mixing bowl About ten seconds 150 degrees fan assisted oven for about 25 minutes, followed by 200 degrees for 5 to 10 minutes. Eh, equal measures of flour and water? That can't be right. Link to comment Share on other sites More sharing options...
John Wright Posted April 10, 2017 Share Posted April 10, 2017 That's a flat bread, unleavened. Like Pitta or Naan Link to comment Share on other sites More sharing options...
Donald Trumps Posted April 10, 2017 Share Posted April 10, 2017 No, if you use Laxey Glen Mill wholegrain flour it's really light, soft and yummy. It's still a biscuit - or 'hard tack' when fully dried out Link to comment Share on other sites More sharing options...
the stinking enigma Posted April 10, 2017 Share Posted April 10, 2017 Stick to the same recipe and use the loaves to purpose build a bakery in the back garden bees. it will save a fortune on concrete blocks and dentist bills Link to comment Share on other sites More sharing options...
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