MY "VERY NORMAL" BREAD

[RosieB]

After very good results with Isi's Easy bread I decided to try Isi's Normal Bread.
Another great result,  Tho my TC found the dough a bit hard going and I had to finish kneading by hand.

[achookwoman]

Rosie, I have been thinking about the TC and bread making.  I think that it might be best to knead half the flour with all the liquid and yeast,( as Nola suggests), and then finish the kneading on the bench ,  incorporating the rest of the flour.  You have come to this solution via another problem.  You need to develop the gluten or you will not get the best result.  All the recipes on the Forum have been developed for the TMX,  and the process is different to the TC.  So although you are getting a good result ,  as seen from your photo,  you might like to try what I have suggested.  Let me know how you go as I am keen for you to get the best result.

[RosieB]

Thanks ACW.
I have always enjoyed kneading bread by hand so it has not been a problem really,  But I do find poor TC does struggle a bit.
Today I wanted a quick result as my faithful Breville breadmaker died after many years and the cheapie I bought to make do til I can get a proper replacement makes the most awful bread.
TC is great to get everything to the right temperature etc.  I will just go back to hand from there.

[cookie1]

I've always found kneading dough to be relaxing. Though it is great to have the TMX to do it in the warmer weather.

[Mrs KK]

I only found this recipe a few weeks ago and I have never made soo much bread. This would have to be the best recipe I have found so far for bread. I have made it as rolls and loaf and is has been excellent every time. I have been doing a combination of both wholemeal and bakers flour. I also add all the seeds when  rather than roll at the end. When I bake as a loaf, I cook for 25 mins on 200. Thanks for a great recipe.

[cookie1]

It's exciting to have a great bread isn't it?

[judydawn]

I made this one today and substituted some of the white flour with my soy & linseed flour.  A lovely loaf.

[Amy :-)]

Thanks for posting on this thread and bringing it to my attention Judy. I must have missed serveral times while browsing! I must give this recipe a go, it looks very yummy and easy

[judydawn]

Amy, Isi was the person who first got me going with my breadmaking so every now and then I like to return to one of her recipes and do it again.  This is a lovely loaf (or rolls) - with the rising parts, especially in this colder weather, I don't worry about time so much as waiting for the dough to push the MC up on the first rise then for the dough to rise to the top of the tin for the second rise. I use my biggest bread tin for this recipe.

[Amy :-)]

Thanks Judy, I will keep those things in mind
Hopefully will make these tomorrow or Tuesday for lunches during the week. How many days do they stay fresh for?

[judydawn]

With all bread or rolls, I only keep out what I want for the day and freeze the rest Amy.

[Lisel]

I want to try this tomorrow, but I don't have a bread tin (yet, simply no knead are having a sale in a few weeks, will check out what they have then) so should I try free form or use 2 Pyrex loaf pans, the small ones I've always used for banana bread and lasagne?  Does bread behave the same in glass?  I would make rolls but I always have so much trouble making time to make bread I know I would never get them shaped and in the oven.

[judydawn]

I don't know Lisel, I've always used tins for my bread.  Someone will know though.

[gertbysea]

Lisle why not just shape in into a cob loaf. Easy as  I have some very food bread tins but like the free form much better. Of course you can use Pyrex  or cake tins or any container that is oven proof.

Gert

[fundj&e]

if u have a muffin tray u could make rolls, if i find me little green book i will let u know what weight they should be

or like gret said shape like a cobb loaf and after the 1st rise pat down and with a pizza cutter cut it into 8 panini

i forgot to say i do the 1st rise in the same tray that i bake them in, see pic #3