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Bread Making
Wed 29-Dec-10
7:05 pm
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Terrier
York

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I've never been that good at making bread, (or pastry for that matter), it always comes out quite tough, tasty enough, but tough..anyway a friend offered me the use of her breadmaker to try it out as I'd been talking of getting one.

Have made a white loaf and a half&half, both very good, today I made a stollen on the 'dough' function, you then have to take it out, roll it out, put the marzipan in, leave to prove, then bake in normal oven - however, and this is my point...yes I know, a bit long winded, but I'm getting there...the book said you could prove in the microwave - stick in a pyrex dish and do 10 second blast, then 10 mins rest, then 10 second balst and 10 mins rest, then bake - wow, it's brill, and when you have a bit of a cold kitchen, a lifesaver. Has anyone else tried it...or, on another point, anyone got any good recipes for me to try out in the breadmaker

Wed 29-Dec-10
8:19 pm
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mike.
Coventry

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That's a brilliant tip. If it's a cold day, and dough is taking ages to rise, I'll have to give that a go.

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Thu 30-Dec-10
6:13 pm
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Terrier
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Let me know how it goes, my stollen was a definite success

Sun 2-Jan-11
11:10 am
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paperman
Saxmundham, Suffolk

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Does anyone have a good recipe for Malt Loaf please ? Have downloaded one from internet but just wondered if anyone had one of their own ?  Many thanks etc.  Oh and Happy New Year

I have reached an age where my train of thought often leaves the station without me...

Sun 2-Jan-11
11:29 pm
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mike.
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Terrier said:

Let me know how it goes, my stollen was a definite success


 

Tonights pizza dough was rising a bit slowly so I gave it a quick 10 seconds in the microwave and it did warm up the dough slightly and help it rise. Cheers. i_am_hungry

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Tue 4-Jan-11
10:57 pm
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paperman
Saxmundham, Suffolk

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Janet, regarding bread makers, I was interested in buying one and the more I looked into it the more everything pointed to the Panasonic, everything that is apart from my wallet !! Sadly I don't know anyone who could loanme one to have a try, so I bought the cheapest one I could find, £28.00 in the sale in Sainsburys (it is their own brand machine) and unbelievably it is brilliant and rather than as a stop gap it will be a permanent fixture. The only downside is that the recipe book is only a small leaflet but there are plenty of recipes on the Internet and I have bought a recipe book now anyway. I went to buy another machine as a Christmas present for a friend to find they had gone up by £10.00, even so at £38.00 it is still a great buy.

I have reached an age where my train of thought often leaves the station without me...

Tue 4-Jan-11
11:04 pm
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Terrier
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still waiting for recipes from anyone - or good suggestions to try out

Tue 4-Jan-11
11:13 pm
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brightspark
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paperman said:

Does anyone have a good recipe for Malt Loaf please ? Have downloaded one from internet but just wondered if anyone had one of their own ?  Many thanks etc.  Oh and Happy New Year


 

Not sure how this compares with your recipe Chris, but perhaps give this one a try!

Malt Loaf

550g plain flour

1 tspn salt

50g soft brown sugar

125g currants

125g sultanas

25g mixed peel

25g fresh yeast

250ml warm milk

50g butter

4 tablespoons malt extract

2 tablespoons clear honey to glaze

 

Place all dry ingredients in a bowl.

Cream the yeast with a little of the milk and set aside.

Add the fat and malt extract to the remaining milk and heat
until melted.

Cool slightly, then add to the dry ingredients with the
yeast.

Beat to a soft dough, cover with a damp cloth and leave to
rise in a warm place until doubled in size.

Turn out and knead for 5 minutes until smooth.

Divide in half and place in two 500g greased loaf tins.

Bake in a preheated moderately hot oven - 190°C / 375°F /
Gas Mk 5, for 35 to 40 minutes until the bread sounds hollow when tapped.

Turn onto a wire rack, then brush with honey.

Cheers !

brightsparklystuff

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
Wed 5-Jan-11
8:48 am
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paperman
Saxmundham, Suffolk

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VAL: Many thanks. I guess they will all be similar, here is the one I used from the Internet:

 

MALT LOAF - makes 2 x 1lb loaves (450g)

8oz/225g sultanas
8oz/225g raisins
3oz/85g butter
half pint/290ml water
12oz/340g self-raising flour
half teaspoon bicarbonate of soda
pinch of salt
8oz/225g soft dark brown sugar
2 large eggs, beaten
2 tbsp malt extract

1. Preheat oven to 180c/350f/gas 4. Grease and flour 2 x 1lb loaf tins.

2. Put the sultanas, raisins, butter and water together into a large saucepan. Bring to the boil and simmer for 5 minutes. Allow to cool a little.

3. In a large mixing bowl, sift the flour, bicarbonate of soda and salt together. Stir in the sugar.

4. Pour in the warm fruit mixture and add the beaten eggs and malt extract. Mix well with a spoon.

5. Pour into the prepared tins and bake in the centre of the oven for 30 minutes, then move to a lower shelf and bake for a further 30 minutes or until a skewer comes out clean. Allow to cool in the tin for five minutes.

 

The changes I have since made to this recipe are:

1  I use mixed peel

2  I use muscovado sugar

3  Rather than bring the dried fruit to the boil I let them soak overnight and I replaced 25% of the water with Drambuie and next time I am going to replace the rest of the water with cold tea

4  Have played around with glazes and am working on something using marmalade next time

 

I have been experimenting also making Bara Brith and I will probably end up with a hybrid mix of ideas from both breads, interesting that neither of my recipes uses yeast but has bicarb.

Many thanks Val will let you know hjow I get on.

I have reached an age where my train of thought often leaves the station without me...

Thu 6-Jan-11
5:08 pm
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Limemint

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I found a nice recipe for Spelt bread on the Dove Farm website.  You need to search for Spelt flour on their recipes page and read the comments below re: doubling the amount of salt and baking on a gluten free setting.  (If you don't have a gluten free setting, use a Basic Fastbake setting).  Good Luck!  We love this bread.

Thu 6-Jan-11
5:11 pm
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Toffeeapple
North Bucks

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wave Hello and welcome Susan!  I take it that you made the bread in a machine?

 

Linky here to the site and recipe.

I'll try that again!

Mon 10-Jan-11
6:38 pm
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Limemint

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Hello toffee apple and thank you for the welcome. Yes, this particular loaf was made in a bread-maker.  (Father Xmas was very kind this year!)  My daughter also tells me that if you add some grated apple to the dough it helps to bind the loaf together, as Spelt bread can be a bit crumbly, but I am still learning.

Mon 10-Jan-11
6:44 pm
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Toffeeapple
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Grated apple eh?  You live and learn don't you?  I've not used a bread maker or spelt.  In fact I haven't made bread for a while as I get a smashing small loaf from a local baker which last a week for me.

I should experiment more though.

I'll try that again!

Mon 10-Jan-11
7:32 pm
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mike.
Coventry

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We have spelt flour in the cupboard, but no bread maker. We made cookies a while ago and since spelt has less gluten than normal flour, they didn't come out as soft and gooey as normal cookies. If the flour is still ok, I might have another go at the cookies but with some grated apple in to see what that does.

Edit: apple and cinnamon cookies... or apple and a spoonful of mincemeat... yeah, I think I'm talking myself into a new recipe. Pity I've already had dessert tonight

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Mon 10-Jan-11
8:52 pm
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Toffeeapple
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Make it for tomorrow...

I'll try that again!

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