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Bread Making
Tue 4-Jun-13
1:03 pm
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mike.
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Both times I made a pie with a 'wet' filling, the pie base stayed a bit undercooked too. Emma suggested baking the base blind too but I haven't tried that yet. I was curious how well the top will crimp onto the base if the base is already cooked. I'd like to hear from anyone who has tried this.

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Tue 4-Jun-13
3:49 pm
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eileen54
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Tristar said:

 has anyone tried making bread in an Halogen Oven? wold love to hear experiences

 

I made my bread in the halogen today, so I could get the exact timings etc.  I baked it with the extension ring for 25mins at 200 deg and then turned it over and cooked for another 15 mins. I have taken photos but don't belong to photo bucket so can't put them on here, so I will put the recipe i used and photos on my blog later , it will be late though after 11pm.

Never give up Tomorrow is another day.

Sat 22-Jun-13
8:25 am
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Hattie
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Gosh these Swedish crisp-beads look good, I must have a go at these.  I used to feast on them when I worked over there. Don't worry there's an English translation of the recipe.  wave

 

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

from Les Miserables

Sat 22-Jun-13
9:04 am
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Sooliz
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No link, Nadine ponder

learning to love veg…..except celery :-O

Sat 22-Jun-13
3:40 pm
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Hattie
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Whoops !! Here's the link to the Swedish crisp-breads.  ok  embarassed

 

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

from Les Miserables

Sat 22-Jun-13
4:02 pm
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Sooliz
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Nadine, do you know what the 'dl' measurement is?  I suppose I could stop being lazy and google it......

learning to love veg…..except celery :-O

Sat 22-Jun-13
4:06 pm
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Sooliz
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ok, done it......apparently a dl is a decilitre, one tenth of a litre or 100 mls.

That being the case, it seems an awful lot of seeds.....eeek

learning to love veg…..except celery :-O

Sat 22-Jun-13
8:35 pm
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Hattie
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Must be very crunchy......but I would love that & it would be very good for me......but of course expensive to buy.  wave

 

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

from Les Miserables

Sun 23-Jun-13
3:24 pm
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irist
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I tried making a fruit malt loaf today for the first time in my breadmaker.  Haven't cut it yet but it looks as though the dough rose quite high in the tin but sank back down.  It smells delicious but is quite crusty around the outside and looks rather dense in the centre.  I've trawled through this thread and noticed that Chris (Paperman) spoke of experimenting with a malt loaf recipe in the early days of CSH.  Was this a fruited loaf?  If so, could I have the recipe?  Thanks in advance.

Sun 23-Jun-13
3:29 pm
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Toffeeapple
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He hasn't been around for ages Iris.  Why not do a search in the recipe section of the blog?

I'll try that again!

Sun 23-Jun-13
5:59 pm
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irist
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Thanks, TA.  Will have another look.  I did look on the net before embarking on my malt loaf endeavour but there seem to be two distinct types of recipe - one using bicarb and the other yeast as the raising agent.  In the end I used a recipe for a handmade dough but chanced my luck by cooking it in the breadmaker.  Obviously not a good idea in this instance.  I'm trying to make a sticky, chewy loaf along the lines of the commercially made Soreen one.  

Sun 23-Jun-13
6:17 pm
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Toffeeapple
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Good luck in that endeavour Iris.

I'll try that again!

Sun 23-Jun-13
7:04 pm
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eileen54
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Haven't tried it , but here is a recipe for sticky malt loaf

Never give up Tomorrow is another day.

Sun 23-Jun-13
8:32 pm
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mike.
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eileen54 said:

Haven't tried it , but here is a recipe for sticky malt loaf

I was planning on trying Paul Hollywood's recipe from his last tv series but haven't got around to doing it yet. His uses a lot less malt extract and the photo looks a bit more cakey ans less squidgy than commercial malt loaf but I guess it's hard to tell without trying and comparing them. 

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Sun 23-Jun-13
9:48 pm
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eileen54
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paperman said:

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.

is this the recipe you are looking for?

Never give up Tomorrow is another day.

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