MY "VERY NORMAL" BREAD

[Gralke]

That is exactly what I do. In Portugal you have many bakeries and they sell the fresh yeast for quite a good price, better that the little individual packages one buys in the big supermarkets and much cheaper than dehydrated yeast

[achookwoman]

isi,   made your rolls today and they are fab.   What i realized was just how versatile this method is.    I made whits rolls,  10 from the mix.   they were very large, and cooked them for 25 mins.  They ( the tray) needed turning half way through.   They have a nice crust and soft crumb.  What I am most pleased about is that I could cook them in a large muffin pan,  then when cool could cut the top off,  scoop out the soft center, and fill with curry mince or bol sauce,  or tuna in white sauce or any thing tasty.   When needed pop back in the oven, and what a tasty snack or lunch.   I think the bigger rolls would make excellent "bowls" for chowder.  Also,  I didn't add the sugar or salt as I used the Lauke premix.   Think I might also look at the Basic Bread recipe in EDC and see what happens if I leave it in the bowl for the first rise.  Let you know how it goes.   Thanks again isi.

[isi]

Hi achookwoman 
I am very glad you madethe rolls and of course liked them!
I am very curious about your changes for snacks - I think I'll have to try these versions because they seem very different and delicious!
Await news....
isi

[cathy79]

How would this go as a loaf?  My girls love their toast in preference to rolls.

[Thermomixer]

Should work well in a loaf.   

[cathy79]

I'm curious, what does having a pan of water in the bottom of the oven achieve?
I have my loaf in the oven now, it's almost done.  Can't wait to try it!

[Thermomixer]

The steam provides a better crust.

[judydawn]

How was your loaf Cathy?  How long did you cook it?

[achookwoman]

This would go really well as a loaf.   I toasted a roll for lunch today,  and it was very good.   It toasted evenly       (unlike some sour dough), was crisp with out being dry.   This was a white version,  same process,  plus an extra 100g white flour. As one loaf, I would probably cook 200 to 220 for 40 mins ,may need another 10 mins out of tin in oven at same temp.  The water in the bottom,  as Thermomixer states gives a crisp crust but it also assists in the rising.   

[judydawn]

So are you saying 750g white flour Chookie?  I find homemade bread always toasts unevenly for some reason, nice to know someone who actually knows what they are doing has the same problem    Thanks for that info Chookie.

[cathy79]

Well I have just sliced up my best home made bread ever, and by far.  The water must help with rising as chookie mentioned.  The bread is light and fluffy, instead of being very dense like a cake. 

I used all wholemeal and it was still light.  I thought my previous heavy attempts were because of the flour, but obviously not.  A much easier recipe than previous ones I've tried.  I did't think anything was happening, and then noticed that the measuring up was slowly lifting.  Very Cool!

I did the second knead as Julie0 suggested, popped it in the tin and let it sit on the bench until it doubled in size.  Which didn't take long today, maybe 20mins.

I baked mine for 20mins at 200deg, and an extra 5 minutes turned upside down in the tin.  Could have used another 5 or 10 without doing any harm.  I suppose it's natural that a loaf would take longer, I'm always nervous I'll over cook it as the top looks nice and brown.

Isi, thank you so much for my new bread recipe.  Easy enough to do every day.

[judydawn]

That's great news Cathy.  It might become the bread recipe for lots of us    I am going to try it with white as DH is not a lover of wholemeal bread.  Isi has done well to introduce us to this easy recipe.

[cookie1]

I'm off to make some rolls for dinner tonight.

[JulieO]

It might become the bread recipe for lots of us   

  Let's hope!   

[isi]

You can not imagine how much I'm glad they both enjoyed this recipe!
I look forward to more variants of it.
The best recipes are made from our own adaptations and that is fantastic.
Good Weekend