Super Kitchen Machine's One Minute Bread

[Wonder]

Just had a piece toasted with my bacon and eggs.

I found the bread quite heavy and while I really liked it I prefer the Vienna loaf recipe but cooked in the same way, I found that loaf to look the same but much lighter and still with the great crust. I find cooking the breadth is way in an already hot cast iron pot gives a great look to the bread and great crunchy crust which I love.

[meganjane]

Lucky you courton!

Gorgeous looking Bread, Wonder. Yes, I found it a little heavy, but the taste is wonderful. Where's the Vienna Loaf recipe?

[achookwoman]

Looks great Wonder.  As you have already discovered, you can bake most bread  using this method.  The long first rise does develop the flavour.  You also need not put it in a hot pot for a similar result.

[deedub]

Another success story! I actually like my bread a bit heavier, and the crispy crust is to die for. I'll definitely be making this bread again and again.

[Wonder]

DH and I ave both just had some with butter and Vegemite and while we like the flavour it's a unanimous decision that its too easy fr us so I'll go back to other recipes we have like much more.

MJ I don't know how to link from my ipad to a recipe but I generally use either  Hally's high bread or the "one large or two small Vienna" recipe and use the same method of cooking and they come up great.

[judydawn]

MJ, here's Cookie's Vienna loaf - it is a great recipe.

[obbie]

just abut to get this out of the oven..

[Wonder]

Thanks Judy. We aren't big bread eaters in this house but that's our a outtie recipe.

[obbie]

Yummy, will post photo Monday

[Cuilidh]

Made this at the weekend and, like everyone else's, it was a great success and I am really pleased with it.  Mine had more of the consistency of a sourdough loaf and the crust was great.  As I had a slightly larger dutch oven I took Judy's suggestion and made 1 1/2 times the quantity and all went well - although I don't know what I did that was different, but the dough didn't go particularly 'bubbly and gooey' during the long rise period but that didn't seem to be detrimental to the end loaf. 

Had a friend over from NZ and she said she had heard of a similar loaf, but called it a "100 stir" loaf.  Apparently it doesn't need the long first rise, so when she sends me the recipe I'll see how that goes.

[gertbysea]

Found leuke rye sour dough in the pantry and used this method.


Gert

[obbie]

looks great Gert

[cookie1]

I think I have some of that in the pantry Gert. It looks good.

[Jamberie]

I just remembered I have that one in my pantry too... Think that's a good excuse to try this method - oh and using my Mum's Miele oven is a great excuse too,  it makes fabulous bread.

[Kimmyh]

Success too. Cooked it in my Pyrex (old smokey color) casserole dish. Forgot to heat lid. It's not as brown as everyone else's but not game to turn oven up anymore than 220c.  Love the flavour and crust.  Thanks for sharing the link Gert. Will be making again. Sorry about the photo. It's all I could manage before we ate more!