Bread machine recipes

Latest Articles

Bread machine recipes
Page Previous 1, 2

Downsizer Forum Index -> Recipes, Preserving, Homebrewing

Author

Message

whitelegg1

Joined: 05 Apr 2005
Posts: 409
Location: Woodford Green

Posted: Tue May 10, 05 2:31 pm Post subject:
nd to press start!

tahir

Joined: 28 Oct 2004
Posts: 45440
Location: Essex

Posted: Tue May 10, 05 2:34 pm Post subject:
I'd definitely try spelt flour we use it in our hand made loaves nowadays, makes great toast. We use 1/4 spelt flour to 3/4 normal flour.

Blue Peter

Joined: 21 Mar 2005
Posts: 2400
Location: Milton Keynes

Posted: Tue May 10, 05 2:40 pm Post subject:
What is spelt flour? Peter.

Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Tue May 10, 05 2:44 pm Post subject:

It's flour from a grain related to wheat, but not wheat.

You can't use all spelt flour in a bread machine, can't remember exactly why, but it collapses, because spelt won't take such a long proving...like Mr T says it's nice in a mix (we do 1/2 and 1/2 in the bread machine) or makes a nice loaf on its own, done by hand. More discussion/info here: https://forum.downsizer.net/about2017.html&highlight=spelt

tahir

Joined: 28 Oct 2004
Posts: 45440
Location: Essex

Posted: Tue May 10, 05 2:46 pm Post subject:
Spelt is a relative of wheat, apparently quite popular in Germany, less carbs and more protein than wheat flour. It gives a nice crunch to your toast, it's now our loaf of choice.

Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Tue May 10, 05 2:47 pm Post subject:
And it looks like wholemeal flour.

tahir

Joined: 28 Oct 2004
Posts: 45440
Location: Essex

Posted: Tue May 10, 05 2:48 pm Post subject:
Maybe a little less brown than wholemeal?

Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Tue May 10, 05 2:52 pm Post subject:
Yes, perhaps, or a bit less "bitty" I think. How dark is the loaf from 1/4 mix you use? I shall give that a go too.

tahir

Joined: 28 Oct 2004
Posts: 45440
Location: Essex

Posted: Tue May 10, 05 2:57 pm Post subject:
It's like a very pale wholemeal, seems to have a slightly pinky tinge to it

SparklyWellies

Joined: 24 Mar 2005
Posts: 88
Location: Oxfordshire

Posted: Tue May 10, 05 3:22 pm Post subject:
Thanks everyone. I'm going to try to getta hold of some spelt flour. Meanwhile, I chucked in some oregano, marjoram, garlic and tomato puree. Smells nice, anyway.

tahir

Joined: 28 Oct 2004
Posts: 45440
Location: Essex

Posted: Tue May 10, 05 3:23 pm Post subject:
Sainsburys sell Doves spelt flour

Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Tue May 10, 05 3:27 pm Post subject:

I've not tried many varied loaves, not crazy on bread with bits in, but walnut bread is scrummy, especially with watercress, or a selection of cheeses.

The recipe I use is from a general bread book and I make the dough in the machine these days, although I've done it by hand before. It's quite a rich dough and more solid than normal bread so I'm not sure how it would come out in the machine.

I have a little paper back called er...something...by Annette Yates...about bread machine recipes, and I like it because it doesn't have you adding sugar and milk powder and other nonsense. Has some variations in that and it's a very cheap book or you could find it in the lbrary.

SparklyWellies

Joined: 24 Mar 2005
Posts: 88
Location: Oxfordshire

Posted: Tue May 10, 05 3:49 pm Post subject:
Bugs, if you get a spare few minutes, would you mind giving me the walnut bread recipe? Sounds yum and it would be a useful tool to use when I need to get in the Prof's good books

sally_in_wales
Downsizer Moderator

Joined: 06 Mar 2005
Posts: 20809
Location: sunny wales

Posted: Tue May 10, 05 6:47 pm Post subject:

Himself was very anti me buying a (v cheap) breadmaker- as he's a professional medieval baker I do understand why- but he never turns his nose up at the occasional loaf I do in ours to go with lunch on busy days. I usually use 2/3 spelt flour 1/3 gluten free flour and a few oats as I'm a bit sensitive to modern wheat (blistering headaches and all that) and I often add a big spoonful of pesto or equivalent which is very nice. Plenty of olive oil is a good move in machine bread in my opinion

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Tue May 10, 05 7:55 pm Post subject:

This is the best hot x bun recipe I've found - so much so that I now buy mixed spice in catering quantities! its from a waitrose recipe card

175mls milk
3 tsp yeast
1 tsp salt
350g strong white bread flour
50 g butter
50 light brown muscavado sugar
1 tsp ground cinnamon
2 tsp mixed spice
1/2 tsp grated nutemeg
100 g mixed fruit

It's not a breadmaker recipe, so there is a method, but I use the following. Throw ingridients into bread maker, start on rasin dough programme, remove and shape into 8 - 10 buns when finished, leave to rise for a hour or so, bake in 200 degrees or GM6 oven for 20 mins, eat.

I'm too lazy for crosses, but they're ony flour and water. Soemtimes I'm too lazy for buns, and I make fruit loaf, but the advantage of buns is I can split them and throw them in the freezer, and they make a great quick snack, just chuck them straight into the toaster.

I've never quite got round to making this, but I do like the sound of it

cheese and oat loaf

3/4tsp of yeast
400 strong white flour
1 tsp of sugar (i never bother with this)
15 g butter
1 1/2 tsp salt
1 egg
100g porridge oats
50 cheddar cheese
50 gruyere cheese
40g parmesan cheese
1 tsp mustard powder
330 mls water

use the wholemeal bake programme. I wonder what cheeses are in the fridge......

Have a look at clarks flour - they do some lovely intersting flours, that you chuck in the breadmaker as per normal, but get more interesting bread out. We like softgrain, onion was too strong on its own, but half and half with white would be good, ditto for wessex cobber (granary) tomato and garlic was lovely for cheese on toast, and the oat flour is fantastic. I've got some six seed, but haven't tried it yet. the other different ones I think I would make into rolls and freeze, as there is nothing more annoying than finding you've only go tomatoe and garlic bread, when you'd planned on toast and jam for breakfast! I think they do a malt bread flour too (I might even have some, I'm not really in baking mode at the moment!)

https://www.clarksflour.sagenet.co.uk/default.htm

	Downsizer Forum Index -> Recipes, Preserving, Homebrewing	All times are GMT Page Previous 1, 2
Page 2 of 2

View Latest Posts