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Author Topic: TAIWAN BREAD  (Read 34950 times)

Offline droverjess

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Re: TAIWAN BREAD
« Reply #30 on: July 04, 2012, 09:09:06 pm »
Loaf 2
Made in kenwood as comparison, while  *: had first loaf in.

This one had 60 grams of Flahavans multiseedded oats http://www.flahavans.com/product/new.htm ground first in  *: ( left from my breakfast grinding) in placed 60 g of flour.

I had to add a LOT  more water. Kneaded 10 mins in kenwood. Rested 15 mins added 6 g salt and 20 g butter. Kneaded 5 more mins then added 1T linseeds, 1T poppy seeds and 1 heaped T chia gel. I then kneaded by machine briefly then finally worked in seeds by hand.
( If seeds are added too soon they cut the gluten and prevent a good rise.)

Put in bowl to rise. Again rising took longer. Again I only used 1 teaspoon -5 gms - old fashioned dried yeast ( not fast acting)



Then shaped and put in tin, Again proving took longer.





Cut loaf and brushed with milk.
Baked and DH said very good, he had a crust tonight with his supper.





Lovely loaf thanks Isi
« Last Edit: July 04, 2012, 09:15:06 pm by Droverjess »
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Offline gertbysea

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Re: TAIWAN BREAD
« Reply #31 on: July 04, 2012, 10:39:52 pm »
Good job Jess. Love the photos. Helps so much to show and tell.

Gert
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Gretchen in Cairns, Australia

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Offline droverjess

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Re: TAIWAN BREAD
« Reply #32 on: July 05, 2012, 08:33:37 pm »
This is so good. Had bread and cheese and ham for lunch - with a wee bit of salad.

Fab bread, with the ground up oats. Just hope I can do it again. will let you know
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Offline droverjess

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Re: TAIWAN BREAD
« Reply #33 on: July 18, 2012, 10:03:37 pm »
Made this again. Now our current ( not currant!) favourite loaf.

Used ground up porridge oats as flour. 60 gms substitution added in at beginning.

Added seeds in final knead.



Did use kenwood as made double quantity of recipe and too much for  *: in one go.
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Offline EmeraldSue

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Re: TAIWAN BREAD
« Reply #34 on: July 11, 2014, 11:51:56 am »
I replaced 175g of white flour with wholemeal durum flour and only put in 25 g of sugar. My loaf took much longer than half an hour to prove (about 1.5hrs) as it's the middle of winter. It's a lovely soft loaf- I think the kids are going to love it.
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Offline Cornish Cream

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Re: TAIWAN BREAD
« Reply #35 on: July 11, 2014, 11:57:00 am »
Great loaf ES 8)
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Offline cookie1

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Re: TAIWAN BREAD
« Reply #36 on: July 12, 2014, 07:58:52 am »
It looks lovely ES.
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Offline meganjane

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Re: TAIWAN BREAD
« Reply #37 on: July 12, 2014, 11:41:40 am »
Yummo! Looks like another loaf I have to try!
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Offline CreamPuff63

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Re: TAIWAN BREAD
« Reply #38 on: July 12, 2014, 11:46:02 am »
Looks lovely ES, as does all your cooking
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Offline EmeraldSue

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Re: TAIWAN BREAD
« Reply #39 on: July 12, 2014, 01:17:02 pm »
Aw thanks CP

It was a yummy loaf of bread
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Offline fundj&e

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Re: TAIWAN BREAD
« Reply #40 on: July 13, 2014, 02:33:45 am »
was not thinking and made rolls instead  :-))
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i don't need a recipe i'm italian

Offline judydawn

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Re: TAIWAN BREAD
« Reply #41 on: July 13, 2014, 03:37:56 am »
Bread is bread Uni, rolls/loaf/scrolls - it doesn't matter.
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Judy from North Haven, South Australia

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Offline fundj&e

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Re: TAIWAN BREAD
« Reply #42 on: July 13, 2014, 04:42:23 am »
so true JD  ;D
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i don't need a recipe i'm italian
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