homemade bread

0 Kudo

Started By	Comment
bobiesgirl	homemade bread	Lead	[-]
Posts: 326 (21/01/2008 22:27:02) Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts Report Post	Tags : None I have just recently bought a breadmaker but it says i have to use tepid water,it's very important i get everything right as i dont want to spoil the bread,does anyone know where i can get a thermometer from to make sure the water is not too cold and not too hot...please,will one of the thermometer's people use for testing beer or home made wine be ok to use? Or should i just leave some water out overnight to reach the room temp of 21'C Any help much appreciated Marian xx
pauline penfold	re thermometer	#1	[-]
Posts: 162 (21/01/2008 23:56:05) Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts Report Post	Marian, good luck with the bread machine, a cheap thermometer for testing sweets will do the job, put the machine on a timer so that u wake up in the morning to the beautiful smell of home baked bread, watch the calories as u will be eating a lot more of it ha ha Pauline
pew		#2	[-]
Posts: 1627 (22/01/2008 08:45:03) Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts Report Post	tepid water. if you can put fingers in and it feels just warm, you will be fine. Good luck with the machine. I used to have one but couldn't get on with it. Now make it by hand, and get good results. Pauline [North Yorks]
FionaBee		#3	[-]
Posts: 657 (22/01/2008 15:36:03) Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts Report Post	My bread recipe calls for 1½ cups water. I use water from the kettle : when it starts to 'sing' (not boil) I use it for the ½ cup, then add 1 cup of cold. Honestly, the exact temperature isn't critical! Too hot will kill the yeast, too cold means it won't rise as much, but if you can put your finger in comfortably it's OK. I don't bother to use warm water in the summer because the air temp is warm enough. Keep the yeast and salt apart when you add them to the mix because salt will kill the yeast too, but if you follow the instructions you'll be fine. I used to make all our bread by hand but have had a machine for several years and now use it all the time. Going back to the temperature thing,this mat reassure that it isn't precise to a fraction: when making bread by hand it is usual to put the dough in a warm place to rise ( in the airing cupboard for example), but it will also rise if you put it in the fridge - it just takes longer!
bobiesgirl		#4	[-]
Posts: 326 (24/01/2008 22:53:54) Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts Report Post	Thank you everyone,i did my 1st loaf yesterday and i was pleased with it,as i wasn't able to get a thermometer i put some cold water from the cold tap into a container and left it overnight to get it to room temp,which doesn't take long in my flat because i have no kitchen window it gets warm in there,i have a little temp thing on my fridge door that tells me it's between 60 and 70.Anyway i thought,"lets give it a try" and it seemed to work,so no more getting stressed out over little things eh!! Marian xx
Wiggybear		#5	[-]
Posts: 332 (01/02/2008 20:44:18) Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts Report Post	I've got a breadmaker haven't used it for ages ......I'll dust it off and give it another go. I have made a nice cake in it, if you want the recipe let me know and i'll be happy to share it with you.(the recipe came with the breadmaker) Good luck Marian thanks for posting this Luv Wiggybear xx
FionaBee		#6	[-]
Posts: 657 (06/02/2008 17:56:03) Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts Report Post	One thing I didn't mention - I'm sure you know to use what is called 'Strong flour' for bread making - it's plain flour that has a high gluten content which absorbs more water which in turn makes the bread lighter. If you are not very happy with your loaf, try changing the make of flour. I found that Waitrose Canadian strong flour gives a much better result than their ordinary strong flour, and the ordinary is better than McDougalls.
YuYu2008		#7	[-]
Posts: 6 (20/02/2008 07:41:23) Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts Report Post	My husband bought this as a gift for me since I LOVE CUPCAKES! I have never baked anything that didn't come from a box, so I was excited to try it. We have tried a few of the recipes and the only suggestion I have is to use cake flour instead of the flours they recommend. When we followed the recipes exactly, the cupcakes didn't seem to be as fluffy as boxed cakes. However, once someone told me to try the cake flour, it made a huge difference. I recommend this book because of the varieties and its is cute too
oldbee		#8	[-]
Posts: 874 (10/03/2008 17:11:37) Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts Report Post	Also the higher the protein value on the strong bread flour the better the flour for breadmaking. I've dusted mine off and it's lovely to have fresh bread again. oldbee
bobiesgirl		#9	[-]
Posts: 326 (10/03/2008 22:37:01) Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts Report Post	Hi wiggybear, i would like a copy of the cake recipe please Marian x Yuyu would that be cake flour as in a box? marian x Last Edited By: bobiesgirl 10/03/2008 22:40:38. Edited 1 times.
murchison		#10	[-]
Posts: 4190 (08/04/2008 17:19:53) Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts Report Post	FionaBee wrote: One thing I didn't mention - I'm sure you know to use what is called 'Strong flour' for bread making - it's plain flour that has a high gluten content which absorbs more water which in turn makes the bread lighter. If you are not very happy with your loaf, try changing the make of flour. I found that Waitrose Canadian strong flour gives a much better result than their ordinary strong flour, and the ordinary is better than McDougalls. i use canadian flour to it is the best

<< Previous Topic Next Topic >>

Add Reply

Yuku free message boards

homemade bread

homemade bread

Quick Reply

www.joannasheen.com