Bread Making

Hi Steve
I've seen several variations on the Tiger bread recipe, which include the addition of sugar, nutmeg, allspice etc. with a rice paste glaze added before baking. The overiding flavour though, I think you'll agree, is of sesame oil.

Regards
MT

We have made almost all our own bread for ages, making 75% in the bread machine-although often just using it for the dough stage. The best tip is to experiement. Lots of books around will give you a bit of background but in the end making bread is pretty simple.

Try various flours. Adding a tablespoon of malt gives great texture-and better keeping properties. We add handfuls of various seeds sometimes. Olive oil and a bit of strong cheese or chopped chilli. Brioches made with melted butter, plain white flour with a an egg for a nice rich loaf that makes great toast. Just give it a go. Really easy soda bread is worth a try-I've a super simple recipe with yoghurt that is excellent.

Home made bread is a real pleasure.

Bruce

And a nice side effect is the delicious aroma. I was advised by an estate agent that either that or the aroma of fresh coffee are very positive sales aids when showing a property to prospective buyers.

We've been using a bread-making machine for years. Don't use it as our exclusive bread supplier though; it just smells & tastes so good we're inclined to sit down & scoff the lot!

Incidentally, does anyone know if you can make sour-dough bread in a machine?

I wouldn't be too sniffy about the breadmakers unless you really have too much time on your hands. I started doing it all by hand, but found enthusiasm waning after about a year. Been using a breadmaker for all our bread ever since (about 10 years). I believe the convenience is well worth any minor compromises in the bread.

An overworked doc speaks?!

We started off with a breadmaker,
but the traditional method does make a much better loaf,
so I say avoid breadmakers if you have time to make bread properly.

My tip is be as accurate as possible with measures.

Bread makers can be quite good for kneading, but I've never been happy with their built in bake function.

deleted-oops, just realised sour-dough not soda bread!

I find that a Kenwood with a dough hook is the best option. I find that with a bread making machine you do not have enough control over the process. Get a copy of English Bread and Yeast Cookery by Elizabeth David (if still in print) a wealth of information and fund of ideas.

Hey guys, thanks for your input!

I've just knocked up another loaf using -

650g-premium white very strong bread flour.
5g-sea salt.
1oz of Butter.
2 tps natural sugar.
1 tbsp sesame oil.
7g easy bake yeast.
200ml whole fat milk.
200ml water/part hot.

Put all into a bowl, mixed in slowly the liquid until i couldn't mix anymore, took it out the bowl and kneaded for five minutes.

Placed dough in lightly oiled tin, covered with a wet carrier bag sealed and placed in the fridge till the morning( never done this before )

I have no idea how it's gonna turn out, will let you know i'm sure.

David: I will check out the Kenwood with dough hook and cookery book you suggest.

Also, thanks to everyone for the pointers, much appreciated.

P.S I suppose experiment and try to find a dough one likes and then hone it from there with some of the advice that you guys have given, is a sound way to go.

I'm finding this good fun!

Warm regards, Steve

Away from the original question but still mostly on-topic, I'd recommend this place for your flour. They have a great selection, prompt delivery and good customer service. But you do need to order in bulk to make the postage cost worthwhile.

www.wessexmill.co.uk/

Steve, thanks for the link, this is great.

I can understand that the best quality of ingredients must be key. I will certainly start to visit some specialist shops once i start to get the hang of things with the mediocre ingredients at hand so to speak.

I had no idea where to purchase fresh yeast.

much appreciated,
Steve

I am just about to set the bread maker for a Cheese loaf for about 8 o'clock tomorrow morning makes wonderful toast!!

Bread came out abit to heavy, probably to much fat, will cut fat in half and try again.

Did'nt taste like tiger bread either

What is rice paste by the way?

regards Steve

What yeast did you use?
What was the temp' room & how long did you let the dough rise for Stephen?

Found this recipe after wilkipedia-ing tigerbread. It appears they think it is originally Dutch (and I thought the supermarkets were just at it , lovely though)http://www.megaheart.com/kit_dutchcrunch.htm
Hope this helps.

quote:

Originally posted by 555:

What was the temp' room ?

The crucial question. That's another reason why I like the breadmaker, the yeast gets to work at its optimum temperature throughout. Out in the open I have to keep checking the rise, with the machine I can switch on and go to bed.

We put our dough above our coal-fired Rayburn to rise,
& use a Kenwood with dough hook like David McN.

However a breadmaker is certainly much better than no fresh bread.
AAMOI do you have a breadmaker to recommend Rockingdoc?
I was disappointed with the one we got 5 or 6 years ago;
I'm wondering if they've improved.

Your better to use fresh yeast if you can get it from your local bakers or Health Food shop.

I am the Sales Manager for a Bakers or at least that is what I pretend to be.

I am not usually a fan of Tesco but if you go to the bakery in our local Tesco they will give you some fresh yeast - and its free! I do not know if this applies generally. David

IME this is the case whether asking in a supermarket bakery,
or a traditional bakers.

I've been using a breadmaker to make the dough too and found this place last week when out for a blast last week: http://www.tuxford-windmill.co.uk/ and got a supply of their in house wind-milled flours - massive improvement from Allinsons/Bero etc. Nice coffee and cakes in their cafe too

However been having trouble to get the wholemeal mixes to rise using 1.25 cup water/3 cups flour, 1tsp salt, 2 tsp sugar, 1 tbspn butter, 1/2 sachet dried yeast

Any suggestions?

Without making it myself be careful of the amount of salt you use as it impedes the activation of yeast. Try using slightly less and see what happens.

Are you using warm or cold water? Some recipes work best on certain water temperatures.
Slightly warmer works best for a lot of recipes.

You also don't use an improver. I don't make bread at home so not sure what most people use.

Is your room warm and preferably steamy?

Now if I was making it I would have an idea.

quote:

Originally posted by 555:
We put our dough above our coal-fired Rayburn to rise,
& use a Kenwood with dough hook like David McN.

However a breadmaker is certainly much better than no fresh bread.
AAMOI do you have a breadmaker to recommend Rockingdoc?
I was disappointed with the one we got 5 or 6 years ago;
I'm wondering if they've improved.

A good question. Of course we actually buy Rayburns and Agas and call them flats in this part of the world. We have trouble finding room for a breadmaker. Coal? What's that?

Anyhoo, the best breadmakers by far (IMHO) are the zojirushi. Sadly, no longer imported into the UK, but the old importers have kept ours going with left over spare parts from their cupboard, all supplied free. Now that's what I call after sales service.

quote:

Originally posted by Rockingdoc:
Of course we actually buy Rayburns and Agas and call them flats in this part of the world.

LOL!

Thanks for the BM info' - what a shame the zojirushi is no longer imported.

I used to live in Maidstone & London so I know what you mean about space Doc.
Are airing cupboards are a good place for dough raising?