Fast and Easy Cooking p.168 Bread loaf

[JuliaBalbilla]

Hi

This is the book that came with my TM and wonder if anyone has made this recipe to the book.  I find it odd that the only rising is in the tin.  I normally do a minimum of one and usually two risings before the one in the tin, so is the fact that the dough is kneaded in the TM the reason for just one rising?

Thanks
JB

[Cornish Cream]

I use Cookie's No Fuss Bread recipe for my loaf of bread,never had a failure yet
http://www.forumthermomix.com/index.php?topic=4253.0
I sometimes use the Fast and Easy bread recipe to make bread rolls but you get better results if you do a double rise.

[achookwoman]

I use Cookie's No Fuss Bread recipe for my loaf of bread,never had a failure yet
http://www.forumthermomix.com/index.php?topic=4253.0
I sometimes use the Fast and Easy bread recipe to make bread rolls but you get better results if you do a double rise.

    I have had not a good result,  well not as good as it could be, with a similar recipe in the EDC Book which is the Australian version.  One rise and into a cold oven for a loaf is not satisfactory,  also I think that a hot oven is best for a loaf.  You can get away with one rise and cold oven with rolls ,  but these need a bit more yeast to get max. results.  Let us know how you go.  All grist to the mill.

[JuliaBalbilla]

I shall be making Cookie's No Fuss Bread this morning as it seems reliable, unlike the one in the book, which uses an abnormally large quantity of yeast (30g fresh to 400g flour).  I may increase the water content slightly to 315g as I use Canadian bread flour which needs more water than the softer British flour.  I will let you know how I get on!

Thank you for your replies.
JB 

[achookwoman]

Yes,  a bit more water is ok,  you can always knead a bit more flour in if needed JB.

[JuliaBalbilla]

Have made it now and looks fine but still cooling so not tasted yet.  I added 320g water in the end.  If you are prepared to tackle a very wet dough, see my blog http://juliabalbilla.blogspot.com/2011/08/pan-de-agua-water-bread.html .  120% hydration    I don't put recipes on it but add them to Cookipedia.co.uk and you need to click on the link in the text to get to the recipe.  When I add anything made from the forum recipes I will do the same by just creating a link from the blog.

Have spent a lot of the morning trying to adapt Jamie Oliver's basic risotto recipe which I adore and will experiment with it tomorrow.

JB

[meganjane]

How did your risotto go JuliaBalbilla? I'd be interested to try your high water bread recipe as I do find that wet dough makes a great soft loaf.

[JuliaBalbilla]

Sorry meganjane, seems all the notifications from the forum went into my junk box    Yes, the risotto was fine thanks.  If you make the Pan de Agua do let me know how you get on.  It is not easy to get it just right everytime, but it is worth a try.

JB

[bickie]

I am making this bread now and waiting for it to rise. Not too confident given the other comments. I should have stuck to the forum recipe.

[JuliaBalbilla]

Let us know how it turns out Bickie.  I have never made it as I didn't like the look of the recipe and made Cookie's No Fuss bread instead which was perfect.  Now off to adapt a recipe for Antequera muffins as have never made them in the TM before - they are easy to make, but not as No Fuss as Cookie's recipe 

JB 

[achookwoman]

Bickie,  i think the ingredients are OK but the process does not give a good result. Good to try different recipes.

[bickie]

Not a success . Very heavy bread with quite bland flavour. Ok for toasting.