This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Messages - patsycate
1
« on: January 22, 2013, 05:37:22 am »
I've made this cake twice now - the 1.5x quantity in a kugelhopf tin - and it's been perfect both times. (I find some banana cake recipes go heavy in the Thermomix; perhaps some recipes can't tolerate being over-mixed.) Looking forward to trying some of the variations when Mum's next bunch of bananas is ripe 
2
« on: October 12, 2011, 08:11:49 am »
Thanks again for everyone's tips... I will try the Tang Zhong and I also came across a milk bread recipe I'd like to try.
I've been having more success by increasing the water in my recipe... I use organic flours and ~30% wholemeal and I think they just take a lot more water. I think my doughs were too tight before so they didn't rise; since adding more water (until the dough is almost sloppy but still forms a ball when being kneaded in the TMX) I'm having a lot more success; the loaves are nice and tall and look good.
The only thing I'd like to improve is how fine the bubbles are... I think this is where the softness comes in to it. I've overcome the 'heavy' with extra water... now I'm just working on getting it softer!
3
« on: October 12, 2011, 08:05:58 am »
I bake anywhere between 200-220c and leave it in the oven until I start smelling toast in the house and remember to take it out  I haven't timed it but I reckon it would be 30mins plus, perhaps 40mins even... just leave it in until you start smelling toast smell! (Uh-oh, I reckon more experienced bread-makers are going to have a field day with that!  ) I just find it's only then is it ready to come out of the oven... but it's not burnt on top at all. I make sure I put the loaves right at the bottom of the oven, furthest away from the element on the top. Hope that might help?
4
« on: September 13, 2011, 12:27:39 pm »
I'm the same as many others here; I bake my loaves then, when completely cold, slice with electric knife. I then pop the whole loaf into a large-size snap-lock bag and pop the whole thing in the freezer. No problem getting slices apart so long as I ensure the loaf isn't squished when freezing so the slices stay square.
I use frozen bread straight into the toaster, or make lunches with the frozen bread (easy to spread the butter without tearing!) and it stays cool in the lunch box as a bonus. For lunches at home I just get it out the required number of slices in advance and thaw on the bench/sink or microwave if in a hurry. (Only get out what you need; if you thaw and re-freeze you'll begin to have problems with the slices sticking together.)
Bread rolls just go into another snap-lock bag and treated as per above.
Will look into those lock and lock boxes; thanks for the tip.
5
« on: September 13, 2011, 12:33:38 am »
Wow, really appreciate everyone's thoughtful answers With the Bible Bread I make the dough in TMX but it's very sloppy so I scrape it into the tin and when it rises to the top it goes into the hot oven and bakes. This is what we use for our 'toast bread' as we know it's heavier with all the fabulous ingredients and it has a fantastic crunch. This one isn't too heavy really but we don't use it for sandwiches because we actually find it tears. As the TMX bowl is sticky from making the Bible Bread dough I follow-up with a different recipe for a sandwich loaf as it picks up all the sticky dough from the Bible Bread and cleans the bowl out for me! I usually make the 'No Fuss' recipe but have adapted it to have roughly 70/30 wholemeal/white flour and usually a small scoop of grains/add-ins (whatever I have to-hand) to make the loaf more wholesome than just plain white. I have experimented with adding 20g macadamia oil but haven't really noticed the difference. Again I've just been popping it straight into the tin after kneading for about 6mins. After reading everyone's comments, and knowing that this dough is very taut, perhaps I need to increase the water as the dough is so taut to compensate for the addition of the wholemeal flour? I have read somewhere that wholemeal needs more water. I take it from everyone's comments that I should be knocking it down after the first rise, knead again and let it come up again... however I have done this sometimes when making another batch for bread rolls and haven't noticed much difference either. If I experiment with adding more yeast, should I also increase the amount of sugar/honey/molasses or whatever the food is for the yeast? I should add a postscript to note that I quite like the heavier bread now! I did buy some store-bought rolls last week for my lunch and while at first I enjoyed the lighter texture I was afterwards disappointed at how 'empty' they tasted and how I was still hungry after eating them! What's wrong with my DH not appreciating my efforts in the kitchen
6
« on: September 12, 2011, 04:40:16 am »
Hi all, since I got my TMX about a year ago and started baking my own bread I'm pleased to say that I have not bought a single loaf or bun as my own efforts have been so successful I find the trick to keeping the home-made effort sustainable whilst being a busy working Mum is baking three loaves at a time (I invested in three tins) then slicing and freezing so I have a constant supply. Only problem I have: DH complains that my bread is too heavy. It doesn't matter which recipe I use, he says they're all too heavy and not light and soft like shop-bought bread. He loves my bread toasted (Cyndi O'Meara's Bible Bread gives The Best crunch) but he doesn't like the home-made bread fresh for sandwiches/rolls. As I don't want to use any store-bought bread improvers because I have some question marks over the ingredients I wonder what other people do/use to help bread to be lighter/fluffier/airier? Thanks in advance for any hints
7
« on: June 26, 2011, 07:56:14 am »
I knead for about 6 minutes. I've also been increasing the yeast to about 1.5-2 teaspoons instead of the 1 in the recipe... but that could be just because I'm too impatient for the bread to rise in winter! I am using about 140g super mix, and then increase the weight of flour to compensate. I use about 140g wholemeal flour and the rest white. It's still the BEST toast bread; can't beat that satisfying crunch and it fills you up until lunchtime
8
« on: February 09, 2011, 04:39:10 am »
For regular makers of this bread, for the flour are you using white or wholemeal, or a combination? I've been using regular white bakers flour and the loaves have been delightful but recently I found an online supplier and got a sack of wholemeal bakers flour. I replaced all of the bakers flour in the recipe with the wholemeal instead and the loaves didn't rise much and were very heavy. (DH has not-very-subtly hinted that I shouldn't abandon my original recipe!) So... any wholemeal users out there? Should I maybe try 50/50 white/wholemeal or 70/30 white/wholemeal? Or perhaps I should use more yeast instead? I've got to make a couple of loaves this afternoon so I'll experiment with a couple of combinations but if anyone has any experience already to share I'd appreciate it
9
« on: January 13, 2011, 06:23:41 am »
Good luck! With quinoa I normally buy the whole grains and grind to a flour. For the besan flour you could grind whole dried chickpeas but so far I've been using bought flour. Let us know how you get on
10
« on: January 13, 2011, 06:04:40 am »
I don't mill the seeds, just the almonds from memory... I'm due to make another batch of super mix now, actually
11
« on: January 13, 2011, 04:16:23 am »
I've enjoyed the same help here too Still making this bread all the time. I have two bread tins now so, while the machine is tacky with the sticky dough, I might as well make a couple of loaves. Then, to clean out the machine, I make a batch of pizza dough or something that drops out cleanly and it takes the residue of the Bible Bread with it. Have also found that if you want the loaf a bit firmer, reduce the amount of super-mix and replace with plain flour. I usually run the super mix at about 150g now instead of 180g and it just makes the consistency of the loaf a bit firmer and easier to slice.
12
« on: November 03, 2010, 12:33:50 pm »
Hi, made these tonight. They're brilliant except they do taste overpoweringly like raw beetroot.  Will certainly pre-cook the beetroot next time. Delicious otherwise! And the receipe method is spot-on.
13
« on: October 27, 2010, 02:07:12 pm »
I made this recently for the first time - direct from the EDC - and frankly we were a bit disappointed in it. I think it's the technique of chopping before cooking... the texture wasn't at all smooth... it was all textured and not at all smooth & creamy. Has anyone tried pureeing it after cooking? I thought about doing it then realised it could be a bit dangerous if the hot liquid were to spurt out the top at all? I've made lots of variations of pumpkin soup before but never with carrot in; we did enjoy this part of the recipe
14
« on: October 27, 2010, 02:00:30 pm »
Hi Judy, I made this the other week and it was very tasty. The only variation I made was I added in a little diced ham I had leftover in the fridge and this worked really well. I did have some dramas with the method though! Next time I make this I will prepare the pastry first so it can chill in the fridge and then will probably be able to plop the potatoes in to cook without washing the TMX. Making the pastry after was awkward because I had to wash up the hot dish and the pastry wasn't very happy to be worked with immediately. I also couldn't fit anywhere near 1.25kg of spuds into my TMX? Is mine smaller than yours? lol I think I only got about 800g in. They probably should have been cooked on reverse as well because they were mush by the time the cooking time was up and I couldn't drain any water out as they were already mashed! Apart from those dramas it was a lovely hearty and wholesome meal I only mention those issues I had in case it helps someone who tries it in the future. It's a very big pie; we ate it for days after! Thanks again
15
« on: October 27, 2010, 01:47:07 pm »
Thanks for your replies, I did use the smaller 180g can of tuna and it was just right. This was an amazingly hearty meal - you'll certainly get your quota of vegetables for the day from eating a slice of this! Photos attached
|
|
Show Posts