Author Topic: Sour Cream Sandwich Loaf - adapted from a Dan Lepard recipe (Read 82497 times)

droverjess · « **Reply #75 on:** January 20, 2013, 10:06:59 pm »

No GF no worries am safe there... LOL

JulieO · « **Reply #76 on:** January 21, 2013, 10:12:09 pm »

Great looking loaves DJ.

Halex · « **Reply #77 on:** January 27, 2013, 11:05:27 pm »

Have this on the rise atm. Its great being able to make bread on holidays.

cookie1 · « **Reply #78 on:** January 28, 2013, 07:41:23 am »

Sure is Hally. It beats the other horrid stuff you pay a fortune for.

droverjess · « **Reply #79 on:** January 28, 2013, 01:26:11 pm »

Making this again just with yogurt, on first rise now.

Edited.
Three more good loaves for this week. Sorry no pic this time.

Jamberie · « **Reply #80 on:** January 28, 2013, 09:38:55 pm »

Thanks for a fab recipe! It was my best loaf ever- even with my rubbish oven!

Halex · « **Reply #81 on:** January 28, 2013, 11:34:32 pm »

Quote from: cookie1 on January 28, 2013, 07:41:23 am

Sure is Hally. It beats the other horrid stuff you pay a fortune for.

Sure does cookie, it didnt rise as much as normal as I didnt have a bread tin, so it was wider, but lovely bread, we used 1/2 the loaf with our friends with evvo & balsamic vinegar.

droverjess · « **Reply #82 on:** February 05, 2013, 01:53:12 pm »

Another double batch on the go.

droverjess · « **Reply #83 on:** February 05, 2013, 05:35:35 pm »

Here they are

Made with 20g fresh yeast, 15 g ground oats, left from my breakfast, 150 g stoneground wholemeal and remainder strong organic unbleached white per mix.
Double quantity, made with two bowls.
3 in freezer already. Light as feathers.
NO bread improver used.

Think I must buy a bigger loaf tin for one batch loaves.

judydawn · « **Reply #84 on:** February 05, 2013, 10:00:33 pm »

They look good DJ, just a nice size for 2 people.

droverjess · « **Reply #85 on:** February 06, 2013, 04:09:54 am »

Sure are JD.
Keep fresher that way.

cookie1 · « **Reply #86 on:** February 06, 2013, 06:29:33 am »

Great looking bread DJ.

droverjess · « **Reply #87 on:** February 06, 2013, 09:25:48 am »

Thanks cookie, just made toast for DH breakfast.
Lovely soft tender loaves.

A keeper for sure.

Tasty · « **Reply #88 on:** February 06, 2013, 02:45:32 pm »

Thought I'd make this today to use up some sour cream. Happy with how it turned out but think I should've left it to rise longer the second time round. Will definitely try again. Thanks for converting this Julie

droverjess · « **Reply #89 on:** February 06, 2013, 07:33:03 pm »

I do make it with a few DJ tweaks.
3 mins knead, 15 mins rest then ADD the sugar and salt, then 3 mins knead and rise as per recipe.
It has a big rise both in first rise and proving.
Proving is 2.5 times original size and still some oven spring.

Author Topic: Sour Cream Sandwich Loaf - adapted from a Dan Lepard recipe (Read 82497 times)

droverjess

Re: Sour Cream Sandwich Loaf - adapted from a Dan Lepard recipe

JulieO

Re: Sour Cream Sandwich Loaf - adapted from a Dan Lepard recipe

Halex

Re: Sour Cream Sandwich Loaf - adapted from a Dan Lepard recipe

cookie1

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droverjess

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Jamberie

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Halex

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droverjess

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droverjess

Re: Sour Cream Sandwich Loaf - adapted from a Dan Lepard recipe

judydawn

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droverjess

Re: Sour Cream Sandwich Loaf - adapted from a Dan Lepard recipe

cookie1

Re: Sour Cream Sandwich Loaf - adapted from a Dan Lepard recipe

droverjess

Re: Sour Cream Sandwich Loaf - adapted from a Dan Lepard recipe

Tasty

Re: Sour Cream Sandwich Loaf - adapted from a Dan Lepard recipe

droverjess

Re: Sour Cream Sandwich Loaf - adapted from a Dan Lepard recipe