Baking (bread and stuff)

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Jeezy Creezy
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Post by Jeezy Creezy » Mon Jan 07, 2008 13:42

caramarydaisy wrote:i made the best bread on friday evening (fast becoming a weekly tradition) - it was courgette and chestnut mushroom bread, and totally amazing! i found the recipe online - it was so good i ate loads of it when i got home on saturday nite, so im going to bake some more this week :D
Hey you can't do that to us without providing the link. So go on, spill the beans.
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Post by caramarydaisy » Mon Jan 07, 2008 14:26

Jeezy Creezy wrote:
caramarydaisy wrote:i made the best bread on friday evening (fast becoming a weekly tradition) - it was courgette and chestnut mushroom bread, and totally amazing! i found the recipe online - it was so good i ate loads of it when i got home on saturday nite, so im going to bake some more this week :D
Hey you can't do that to us without providing the link. So go on, spill the beans.
http://www.bbcgoodfood.com/recipes/2889 ... -bread.jsp

There!! dead easy to make! im going to do some more this evening!
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Post by miss deepfreeze » Sun Jan 20, 2008 12:59

i made some malty rye bread yesterday, but i put some yogurt in the starter for the first time and i think it did something nice to the finished bread.

aha - dan lepard says that "yogurt adds bacteria that multiply in the fermentation, so increasing the acidity, which releases nutrients from the fibre".

my vague recipe:

about 250ml warm water
some leftover natural yogurt that was probably out of date, about 3 tblsp
1 wee packet of quick yeast cos i ran out of the normal dried stuff
wholemeal flour, enough to make a batter
2 tblsp honey

leave that for a while. i left mine for maybe two hours, and it was lovely and frothy. you can leave it overnight, if you like.

dough:
500g of half and half ish rye flour and malthouse flour (this is just a flour from dove's farm that i like to buy because it has nice bits of malted grains in it. you could just mix rye and wholemeal)
2 tsp salt
15g melted butter

mix the dry stuff in a bowl, then add the starter and mix before adding the butter. if the dough looks far too wet to knead, add more flour, but you want it fairly wet.

knead for about 10 mins by hand.

leave to rise in an oiled bowl (roll the dough around so it's coated in the oil and then pop some clingfilm over it) until doubled in size, or overnight in the fridge. i left mine for about two hours.

knock back by kneading for a tiny bit, maybe 30 seconds.

sprinkle some polenta or flour on an oiled baking sheet and stick your dough ball on it. leave it for another wee while. i left mine on top of the oven, which was on, for maybe 45 mins, by which time it had almost doubled again.

slash the top of the loaf and put it in the top of a preheated oven at about 220C. splash a bit of cold water on the bottom of the oven to make some steam. leave on that temperature for about 15-20 minutes and then lower the heat to 180C and bake for about another 20 mins, or until the underside sounds hollow when tapped.

that's it! cool on a baking tray so the bottom doesn't get soggy.
robbie can probably give some better bread baking advice, but this loaf turned out okay.

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Post by Sootyzilla » Mon Jan 21, 2008 00:14

don't listen to me, listen to dan. dan taught me everything i know.

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Post by dear rose » Mon Jan 21, 2008 13:14

making

banana and butterscotch muffins
butterfly cakes
white chocolate and lemon cake
flapjacks
rocky road
spiced apple muffins
marshmallow rice crispie cakes
brownies
and possibly also cookies.

all of these tonight for selling at my gig. yummmm. :)

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Post by Jeezy Creezy » Mon Jan 21, 2008 13:18

That sounds like my idea of a fun night in. Erm where's the gig? Cranberry, white chocolate and orange peel muffins are a great combo (spice 'em up as well if you like). Just a suggestion.
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Post by dear rose » Tue Jan 22, 2008 16:02

it was/is fun! I only ended up making the rocky road and marshmallow squares last night as I remembered quite how unprepared I am otherwise, but the proper baking starts tonight with the muffins and so on.

I can't believe I only rediscovered baking in the summer. It's easily one of my favourite activities now. I used to think myself a bit rubbish, but I've really grown and can handle fairly complex things now.

Oh, and the gig is at the good ship in kilburn - there are details in the popshows forum if you want a looksie. :)

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Re: Baking (bread and stuff)

Post by schlump » Thu May 01, 2008 11:54

i have two baking points to make, bakers:

one. dan leppard. leopard. lepard. i don't know. i think i heard of him on here, but i wasn't that kind of doughy fanboy that all you lot are until i saw his book at my friend's house. it makes me want bread like reading a bible makes you want jesus to exist. man, they're some fine breads. all the raisin-y ones? mmm.

two: muffins. some windows open up in my life and have to be seized upon: i want peanut butter like, once every two years, so if i don't sate my craving, i've missed out. i quite want some muffins, at the moment, but i am peculiar, in that i don't really want to use any sugar-y sweet stuff, and i amn't sure if a muffin without would be totally joyless. seeds and banana and stuff would totally satisfy me. does anyone know if it's do-able? and do i need a muffin-tray?

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Re: Baking (bread and stuff)

Post by annie » Thu May 01, 2008 12:02

it's a shame you don't want sweet muffins, because i tried this dan lepard chocolate muffin recipe at the weekend and they were delicious. so, err, i'm no help at all, sorry.

you'd need either a muffin tray, or silicone muffin cups.

it's just hit me how silly the word muffin sounds. heh.

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Re: Baking (bread and stuff)

Post by Jeezy Creezy » Thu May 01, 2008 12:16

I named my band at school Feedback Muffin Munchers. I was so innocent back then.

I made savoury muffins for a charity do two weeks ago. Just like normal muffin mix but only a tablespoon of sugar for a 12 batch (large) I made about 20 small and put red peppers, red onion and brocolli (all roasted) and cheese (mix of parmesan and cheddar). Sorry for the swearing in advance but fuck me were they good!
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Re: Baking (bread and stuff)

Post by schlump » Thu May 01, 2008 12:22

it's just hit me how silly the word muffin sounds. heh.
i think even moreso hedged into 'silicone muffin cups'.

thanks, though; i saw that chocolate muffin recipe in the magazine, and it perhaps kindled my muffinlust. if sainsbury's have a cheap muffin tray i might satisfy the urge and see what happens.

miss deepfreeze
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Re: Baking (bread and stuff)

Post by miss deepfreeze » Thu May 01, 2008 12:48

try woolworth's in partick for cheaper baking gear than sainsbury's, or that shop further down that sells everything.
you could get away with no sugar if you use lots of ripe bananas, for sure.

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Re: Baking (bread and stuff)

Post by Jeezy Creezy » Thu May 01, 2008 12:52

I tried to make sugar-free chocolate cake for my diabetic friend. I tried once more 5 mins after tasting it. I don't want to talk about it.
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Re: Baking (bread and stuff)

Post by schlump » Thu May 01, 2008 12:56

you could get away with no sugar if you use lots of ripe bananas, for sure
yeh: i only realised recently how great bananas are like this. i make these weird flapjack things, without sugar or honey, and they sweeten them as well as helping to smush them together. so, without the substitutions that i'll make for deducting sugar, etc, could anyone point me towards a good muffin recipe? like, one with lots of fruit and berries, or seeds or something?

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Re: Baking (bread and stuff)

Post by Sootyzilla » Wed May 21, 2008 00:02

http://mariana-aga.livejournal.com/85205.html#cutid1" onclick="window.open(this.href);return false;

it's in russian. just look at the pictures, though. that's some pretty wet dough.

i've just finished a jar of gherkins, so i'm going to use up the juice in some rye bread. dan told me to do this and i believe in dan.
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miss deepfreeze
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Re: Baking (bread and stuff)

Post by miss deepfreeze » Wed May 21, 2008 10:11

ha. why wait until you have finished bread and eat it with gherkins, when you can get the essence of gherkin in the bread?
genius.

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Re: Baking (bread and stuff)

Post by roobee » Mon Jul 14, 2008 14:58

Do any of you bread fiends have a workable recipe for chapatis? I probably need advice less on ingredients, more on method. I made some last night which were just okay - the dough was so elastic that it was near-impossible to roll them out. The dough sat for about an hour before I actually used it; should I have worked with it quicker?

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Re: Baking (bread and stuff)

Post by Sootyzilla » Mon Jul 14, 2008 18:18

What's in your dough?

The longer a dough sits around (within limits) the more the gluten will develop, making it stretchier. It's all wholemeal flour, I presume? Sounds a silly question, but I've never encountered this problem, so I'm just thinking of the possibility that you might be trying to use white flour, which would be a good deal stretchier than wholemeal.

Here's my recipe. If you can call it a recipe.
A pile of wholemeal wheat flour
Some water
Mix the flour and water together until the dough is coming together and it's firm but not sticky. If it sticks to your fingers, scrape it off and add more flour. Divide into lumps about the size of a golf ball. Roll each lump out into a circle and bake on a very hot griddle or heavy frying pan. Turn them over when the surface darkens and bubbles start to appear.
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Re: Baking (bread and stuff)

Post by roobee » Tue Jul 15, 2008 15:52

Yup, I used half white half wholemeal flour. I'll give it a go again at the weekend and ditch the white. Ta!

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Re: Baking (bread and stuff)

Post by Life on Deck » Tue Jul 15, 2008 15:59

I've just finished baking some Virginia Box Bread. It's alright actually, apart from bits of it tasting like beer.

Here's the recipe if it's not already been discussed yet:
INGREDIENTS

* 1 (.25 ounce) package active dry yeast
* 2/3 cup warm water (110 degrees F to 115 degrees F)
* 2 eggs, beaten
* 2 tablespoons sugar
* 1 teaspoon salt
* 5 tablespoons butter or margarine, melted and cooled
* 3 1/4 cups all-purpose flour

DIRECTIONS

In a large mixing bowl, dissolve yeast in water. Add eggs, sugar, salt, butter and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch the dough down. On a lightly floured surface, roll dough into a 13-in. x 9-in. rectangle. Transfer dough to a greased 13-in. x 9-in. x 2-in. baking pan. Using a sharp knife, cut dough into 14 even squares. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F for 20 minutes or until golden brown. To serve, separate into rolls.
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