Bread Thread. For Hand & Bread Machine Recipes :-)

Hi davidt4.I tried the recipe making the changes you suggested, and using Edmonds Active Yeast granules instead of the other one (couldn't get DYC).It did rise higher, but I guess it is just meant to be a "dense" loaf.It was OK, but not really what I was looking for.

Would you mind posting your simple recipe as volunteered above?

Hi davidt4.I tried the recipe making the changes you suggested, and using Edmonds Active Yeast granules instead of the other one (couldn't get DYC).It did rise higher, but I guess it is just meant to be a "dense" loaf.It was OK, but not really what I was looking for.

Would you mind posting your simple recipe as volunteered above!

Plain HouseholdBread

Ingredients

• 1kg strong bread flour
• 625m tepid water
• 30g fresh yeast or 21g dried yeast
• 1 tablespoons sugar
• 1 level tablespoon fine sea salt
semolina for dusting.

Makes 2 loaves.

Mix water, yeast and sugar, leave 10 min to start working.Mix flour, salt, add liquid and mix to a soft dough, add more water if neccessary.Knead by hand or with a dough hook in a food mixer until very elastic - about 10 minutes.Return to bowl, cover and leave to rise at room temperature for 3 - 4 hours or until doubled in bulk OR in the fridge overnight.If refrigerated allow to return to room temperature. Punch down, cut in two and shape each into a loaf by folding edges into centre over and over until it forms a bouncy evenly shaped loaf.Dust with semolina and either place in loaf tins or on an oven tray.Leave to rise about 45 min at room temperature, bake at 200C for about 45 minutes or until dark golden brown.Cool COMPLETELY before cutting.You can use half fine wholemeal flour, or a mixture.

The Grant Loaf is not necessarily dense as far as wholemeal bread goes, but does have a very critical rising time - if you let it go too far it will collapse.The reason for this is that the dough hasn't been kneaded and therefore the gluten hasn't been developed to contain the bubbles that the yeast produces.

Well, your Plain Household Bread is in the fridge to sit overnight, davidt4.I enjoyed the kneading, although my hands and wrists were getting sore after 5 mins, then I recalled that you push the "heel" of your hand into the dough - at least that is how they taught us at school many years ago.Is it supposed to rise in the fridge?I don't understand how that works, as I thought it needed warmth to prove.

Well, your Plain Household Bread is in the fridge to sit overnight, davidt4.I enjoyed the kneading, although my hands and wrists were getting sore after 5 mins, then I recalled that you push the "heel" of your hand into the dough - at least that is how they taught us at school many years ago.Is it supposed to rise in the fridge!I don't understand how that works, as I thought it needed warmth to prove.

Once the yeast gets going it will grow at fridge temperature, but a lot more slowly than when warm.The flavour of the dough will develop much more with a long cool or cold rise.

Let us know how your bread turns out?

Once the yeast gets going it will grow at fridge temperature, but a lot more slowly than when warm.The flavour of the dough will develop much more with a long cool or cold rise.

Let us know how your bread turns out!

I'm so excited!I made REAL bread!It's just out of the oven davidt4 and I am having great trouble following your "Let it cool COMPLETELY" instructions!It looks like it should look, and certainly smells like it should (heavenly!) and I am hoping it tastes like I remember those home made breads from childhood tasted!Will let you know.Thanks for your help and advice.

b b b b bumping along

Cheese Rolls or loaves Makes 12 rolls or 2 small loaves.230 ml water, 5 tbsp oil, 450 gm flour, 1 tsp sugar, 1 tsp salt, 2 tbsp milk powder, 3 tsp breadmaker yeast (red top surebake).Put on dough cycle in breadmaker.Once out divide into 12 long rolls or two loaves and let sit rise for 30 mins.Sprinkle with cheese and bake at 180 for between 15-20 mins or until golden.Yummo!

Hi. sounds delicious. :-) hope you enjoy your delicious goodies.

Success!! It is yum!A lovely texture, and great for sandwiches.Thanks david4t!Wish I could share some with you as thanks for your advice!

Success! It is yum!A lovely texture, and great for sandwiches.Thanks david4t!Wish I could share some with you as thanks for your advice!

Oh that's great news trah.Thank you very much for the feedback - a rare and much appreciated thing.

Bumping for Babytears :-)

sanyo sbm 20 breadmaker has anyone got one of these,and do you have the recipe book.

Thank you juliewn After years of just flicking the switch on my breadmaker I decided to get back to basics and handmake some bread using your wonderful recipe & instructions at the beginning of this thread. I made the grains & seeds variation in a large round cake tin and it was fantastic.Took it to a potluck meal last night where it received huge praise. Thanks again!

Bumping for Johnross :-)

Hi Kaddie. it's lovely to read your post. I'm guessing you're feeling very proud of yourself. Go You. :-). It sure is a rewarding process to make our own bread. and just delicious too. Cheers. Julie

Soy and linseed bread I've checked everywhere for a recipe that resembles the commercial variety. Does anyone out there make it! Thanks, Rose

Bumping for Soda bread. .

Bread Thread. For Hand & Bread Machine Recipes :-)

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