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Bread Making
Wed 18-Jan-12
8:45 am
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JoannaS
Latvia

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That reminds me that one recipe I have for a cake takes so little time to prepare and is at least as quick as a packet cake to mix. cheers Having said that, in some cases it is not the actual preparation time that is time consuming it is waiting for things to cook or rise. A few minutes here and there makes the process seem less of a chore. One technique I used to use was to stick the dough in the fridge overnight to slow it down and that helped to make it more convenient for me to fit in with family duties. cheers

Wed 18-Jan-12
9:37 am
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paperman
Saxmundham, Suffolk

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If you have a bread machine of course it will take maybe 10 minutes to add the ingredients and then switch it on  and it will burble away happily in the corner for 3 hours whatever. OK the total time is long maybe but the actual time you are involved is about 10 minutes. Sometimes if I am going out that is what I do although usually these days I just use it to get everything to the dough stage (I am very messy when it comes to bread making if I don't) and then take it out and carry on from there.

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

Wed 18-Jan-12
3:16 pm
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Aly
Normandy France

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Lakeland just delivered my ceramic dish for cooking my sour dough bread in. Another loaf due tomorrow!
Actually Lakeland via DHL didn't deliver it as they couldn't find our house so they left it at the bar in our village who phoned us to say they had it! Bit worrying the bar knows us so well and our phone number

Trying to enjoy life as it is

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Sat 18-Feb-12
10:44 am
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Hattie
Bucks/Oxon Border

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I thought I would add a link to Azelia's latest article as it is very interesting. It arrived in my inbox this morning & as I had added some left over mashed potato to my dough mixture yesterday, I was fascinated by her explanations. I had gotten the highest rise on that loaf I have ever achieved (so far in this bout of baking). In the past, at the restaurant I always used potato in the bread because the customers loved the softer texture with the crusty outside. It used to have it's first proving over night in the cool larder area.

 

http://www.azeliaskitchen.net/blog/problems-with-y.....st-doughs/

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Thu 5-Apr-12
8:24 am
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Hattie
Bucks/Oxon Border

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I came across this unusual recipe for Swedish Rye Bread so I thought I would post it here as it is not a sourdough recipe (although I am pretty sure that in years gone by it probably was).  I have worked a lot in Scandinavia & was impressed by the wonderful selection of breads available in all the bakeries. Also a lot of people bake their own bread, especially at the weekends or up in their mountain huts. I noticed that a lot of the breads had very different tastes. This one has the zest of orange peel & anise seeds as well as the caraway.

 

http://foodblog.paulchens.org/?p=5722

 

This is a wonderful blog by a Viennese woman & is just full of great recipes so have a good look around it.

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Thu 5-Apr-12
8:21 pm
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mike.
Coventry

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The use of honey in the recipe is a bit like some spelt flour recipes I've seen. I actually used rye flour for the first time ever tonight (to make the orange and turmeric recipe mentioned on the sourdough thread) and the two flours do look a bit similar.

Visit my blog for food, drink, photography and hamsters.

Thu 10-Jan-13
1:14 pm
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eileen54
Somerset

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JoannaS said:

That reminds me that one recipe I have for a cake takes so little time to prepare and is at least as quick as a packet cake to mix. cheers Having said that, in some cases it is not the actual preparation time that is time consuming it is waiting for things to cook or rise. A few minutes here and there makes the process seem less of a chore. One technique I used to use was to stick the dough in the fridge overnight to slow it down and that helped to make it more convenient for me to fit in with family duties. cheers

i have a book of bread recipes you put in the fridge overnight to rise. I will dig out some of the recipes and post them when I get back to reigate

Never give up Tomorrow is another day.

Thu 10-Jan-13
5:01 pm
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JoannaS
Latvia

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That sounds good cheers

Wed 13-Feb-13
10:22 am
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eileen54
Somerset

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OAT BRAN BREAD

This is a really quick substitute if you run out of bread. Makes 2 small thin slices

2 tbls oatbran

1tbls wheatbran

1tbls natural yoghurt

1egg

11/2 teasp baking powder

1/2 teasp xanthan gum (optional )

mix well and pour into a greased straight sided dish, I use a very small rectangular pyrex dish

cook in the microwave 100% for 21/2 to 3 mins, I turn it over half way through. leave to cool and then slice down the middle and toast. make your sandwich as normal

Never give up Tomorrow is another day.

Mon 3-Jun-13
6:24 pm
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Tristar
Bolton

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Hi all, back after an enforced break due to my wifes health, as an avid bread maker, and a Rayburn user, which cant just be switched on to make a loaf, as anyone tried making bread in an Halogen Oven? wold love to hear experiences

Keith

Mon 3-Jun-13
6:31 pm
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Toffeeapple
North Bucks

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Hi Keith, good to have you back.  I don't have such an oven but I did find this on line.

I'll try that again!

Mon 3-Jun-13
6:38 pm
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Aly
Normandy France

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I have a wood burning Esse so invested in a bread machine. I would now not be without it. I load it up every other night for a lovely loaf the next morning. I also have a halogen oven but have not used it for bread. I make cakes in it which come out fine. There may be an issue with the density of the loaf and cooking it through. So far I have found pastry does not cook well when done as a pie or flan. The bottom is uncooked when the top is overdone. I am a novice with the halogen though! There are others who may have done bread in a halogen.

Trying to enjoy life as it is

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Mon 3-Jun-13
9:02 pm
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eileen54
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I have often baked my bread in the halogen, it bakes well. If it is a large tin I would use the extension ring , otherwise I just put it on the low rack on 200deg after preheating for a couple of mins, I bake it for about 25 min then tip it out of the tin and place it upside down on the rack for a further 10 to 15 mins. These are about the times I use, I can't give exact as I am terrible for just using guess work.

Never give up Tomorrow is another day.

Mon 3-Jun-13
9:07 pm
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eileen54
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Aly said:

 So far I have found pastry does not cook well when done as a pie or flan. The bottom is uncooked when the top is overdone.

Aly try baking your pie bottom blind as you would for a flan case, then make your quiche or fill and top your pie. I have not tried this but if you think about it that would cook the bottom, and it should not burn as the heat does not seem to reach it when the rest of the pie is there.

Never give up Tomorrow is another day.

Tue 4-Jun-13
6:07 am
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Aly
Normandy France

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Thanks Eileen. I did a blind puff pastry case and froze it for the future. I will try your method with some short crust as I want to do some chicken pies for the freezer.

Trying to enjoy life as it is

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