Breadmaking at home

2cvbloke

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I made some bread today, first time in a very long time (as in, the last time, I was in infant's school!!!), and it turned out pretty good... :)

Makes a mean bacon sandwich too... :D
 

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Machine, or grubby mitts alone?
 

2cvbloke

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Tivù said:
Machine, or grubby mitts alone?

Hand made, haven't got a breadmaker yet... :D

It's good exercise though, 10 minutes of kneading by hand gives a you a good workout, especially followed with emptying & loading the dishwasher, doing some vacuuming and then washing up some stuff in the sink... :D

(gawd!!! That makes me sound like a bleedin' housewife!!! :-rofl2 )
 

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I know the feeling ............... Sheer drudgery while SWMBO goes out to earn a crust (That's a Bread related quip)!

I used to do it by hand (Haven't heard from Sonnetpete recently) and found it very useful for deep-cleaning worksurfaces, tables and mitts. Added flavour, too.
 

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Tivù said:
and found it very useful for deep-cleaning worksurfaces, tables and mitts. Added flavour, too.

Yuck!!! :eek:

I made sure to clean the glass thing I was using thoroughly before starting, didn't fancy bits of Special Byriani and chicken wing juice in my bread... :-rofl2
 

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Tivù said:
I used to do it by hand (Haven't heard from Sonnetpete recently) and found it very useful for deep-cleaning worksurfaces, tables and mitts. Added flavour, too.

Makes one wonder why people resort to vacuum cleaners when dough can lift most of the stuff out of the carpet.
 

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IMG_0237.jpg

The sourdough finally came out right - result
 

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Looks great! Can you Fax me a chunk?
 

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Can't be bothered with bread. My dough goes into pizzas.
 

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Huevos said:
Can't be bothered with bread. My dough goes into pizzas.

But what do you put your bacon into??? :eek:
 

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That'd be a Calzone.
 

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We tried spelt flour last night (an ancient grain - I tried spelt beer in Amsterdam 7 or 8 years ago and it was lovely)

The spelt bread is delicious - very nice indeed. I was a bit dubious when it came out brown as Im not a fan of brown bread but this will become one of our regulars
 

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Bung up a brief recipe, please Ross.

I can then compare it with the suggestion in our own destruction manual and give it a go soon.

I've been trying various Grain blends recently and find yer actual Hovis best by far - but the Allinsons with Bits varieties do make a nice change.

I brought half a kilo of Spelt back from Puglia a couple of years ago (Husks, not Flour) and we really like it pre-cooked (You've got to boil it like bu**ery!!) then added in small quantities to other grain like Cous-Cous or Bulgar Wheat: Some is then had hot with eg Goulash and the rest retained for a lunchtime Salad the following day. A sort of Taboulleh, if you will.
 

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It was a bit of a mix as we used what we had:

420g spelt flour
80g strong white flour
310mls water
1tablespoon veg oil
1 tablespoon lemon juice (we ignored this as we had run out so Carol added a bit more water to get the liquid levels right)
4 teaspoons milk powder
2 teaspoons salt
1 tablespoon sugar
a good shake of sesame seeds
a good shake of sunflower seeds
a good shake of pumpkin seeds
yeast

then use a wholemeal programme on the breadmaker
 

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Our Tesco seems to have stopped doing our usual Allinsons white with seeds flour so we picked up the spelt instead for a change.
 

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I've a packet of that ready to try!

Shall I fax you some?
 

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Still using our Breadmaker three or four times a week.

Haven't experimented for a while, and have settled upon using cheap strong white flour alone, or mixed in a rough four-to-one ratio with Allinsons Seed and Grain, Country Grain or Wholemeal Seed and Grain.

All very nice.
 
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