My loaf has a smile ! It’s crusty on the outside, soft and springy on the inside. I had a slice with a bit of butter and honey. I’m really pleased as my loaves usually turn out a bit dry and heavy. I tried to balance the liquid content and the stickiness and this time I tried to knead it a bit more.
I decided to make a loaf today. Its just gone in the oven for half an hour, gas mark eight. Today’s loaf is half a packet of ready mixed linseed oil bread and half strong white flower. To make sure I had the right amount of flour I tipped flour from the big bag of strong flour into the small half full one till it was filled (I don’t have scales). Then as the strong flour didn’t have yeast I added a level teaspoon of dried yeast. I mixed it with about half a pint of luke warm water and a teaspoon of honey. I should perhaps have added a bit of oil and salt, but I decided not to.
The photo is the dough after it had risen, doubling on size, then it was knocked back and allowed to rise again. I’m happy with how much it has expanded. I hope the loaf that comes out will be light and fluffy… We will see. X
How do you make it? Raisins and currents between slices of bread with a mixture of egg and milk and nutmeg and sugar somehow added to it? The outcome is a sticky, stiff, yummy lump of slightly crispy pudding.
Problem 1, I have no currents or raisins or even sultanas..
2, I have no sliced bread
3, I don’t eat sugar because of diabetes.
4. I have no recipe to work from and don’t know what temperature to cook it on.
Solution…just make it up as I go. So I sliced some slightly stale brown bread. Buttered it and placed it butter side down into a pyrex glass shallow oblong tray. Added a layer of sliced banana and some sliced pear. Then a few more bits of bread and dots of butter. Finally more banana and pear and a bit of a crust of bread on top. I then whisked up six eggs?! With milk, sugar substitute and a bit of cinnamon (I don’t have nutmeg).
Poured the liquid over the bread slowly so it soaked in.
What heat? I chose gas mark 5 (medium heat) and set the oven for forty minutes. It might be horrible. It might be OK. For future reference does anyone know a recipe?
Hubby’s made a loaf today. Linseed and oat. It was a ready mixed flour with added yeast.
He likes experimenting with bread so he diced up a small pear and banana and added them to the mix with water to moisten the dough.
Let it rise, knock it back and let it rise again, then into a baking tray and on gas mark eight (high heat) for thirty minutes. It was a tasty result. I had a slice with butter and a banana. Delicious.
Anyway I didn’t want to spend a long time preparing a meal, we have had simple food today.
This meal we had a mixed vegetable omelette with Stilton and coleslaw to go with it.
Ingredients and method
I fried up a whole chopped red onion. Then I added a handful of chopped olives to the pan. Then cut up three flat large mushrooms and added them. Then I added a couple of chopped celery sticks to the meal. I added a pinch of salt and pepper to the pan. While this mix was softening over a low heat I whisked up a few eggs and a bit of milk (depends on how hungry you are). I poured the eggs over the vegetables. As it cooked I moved the egg around so it didn’t burn on the pan. Eventually it was cooked through so then I took some Stilton cheese and crumbled a layer onto the omelette. Once it melted a bit I plated the food up with a spoonful of coleslaw and a hunk of chunky bread. Tasty..
It’s looking OK. Bread made from a kit, added a few rolled oats and a bit of bran.
I used oats on the outside once it had proved and been knocked back. When I took it out of the bowl to put into a Pyrex flan dish it had trebled in size. It only shrank slightly when I put it in the dish. The kit I had used contained yeast and had mixed seed in it. It was cooked on gas mark eight (high heat) for twenty five minutes. Now it needs to cool. The loaf needs turning ouf of the flan dish but it’s too hot at the moment. I don’t have any oven gloves so will use a tea towel. Will have a bit later on with bread and cheese if it’s OK?
Made a couple of years ago… Now flour is never on the shelves in the supermarket, or if there is there is no yeast!
I think the photo shows we had brie with it, on burleigh ware plates.
It had a very good rise, probably because my hubby used flour and yeast separately. The problem with ready mixed bread making kits is that they don’t always rise well and you have to get the amount if moisture and temperature right so that it is soft enough to rise but not too squidgy. But you can always add extra flour if it’s too wet. The dough needs kneading to stretch it and get the gluten in it working. Obviously this doesn’t work with gluten free flour.
Making not made! I found some rye flour and half a pack of yeast in the cupboard. Hubby and I both worked on it. Really tough to knead. We added porridge oats because it was too squidgy and I’d run out of flour. It’s taking time to rise but hopefully it will be OK… X
Update, cooked OK its a bit doughy in the middle. Not bad. Had some hot with butter.
I did the drawing as today’s challenge was something you’ve made for the urban sketchers new challenge. It’s black ink pen in my A5 cartridge paper sketchbook.