Breadmaker

[slowmotion]

I hope you are all wearing boots with steel toe caps. Most crushing injuries occur when food items fall off the kitchen worktop.

http://www.safetybootsuk.co.uk/safety-shoes/catering-safety-shoes

I'm not sure that an S2 rating would cope with some of the offerings posted on this thread. Can I suggest S5 industrial foot protection?

 

[glasgowcyclist]

Hi @summerdays , here's that recipe for the tea loaf.

 

[summerdays]

Hi @summerdays , here's that recipe for the tea loaf.

View attachment 149138 View attachment 149139

Thank you

 

[CharlesF]

Thank you

And a big thanks from me, love to try new recipes

 

[Poacher]

I had a go at the Bake Off recipe for Fougasse today
View attachment 149101

I think it ended up a bit too thick but I'll try it again.

Sounds like something @User would do!

 

[glasgowcyclist]

Ingredients for this afternoon's loaf :

 

[glasgowcyclist]

Here we go, walnut, stilton and stout loaf...



I'll need to let it cool a while before I can taste it.

 

[glasgowcyclist]

That only needs an apple to be a complete ploughman's.

So it does. I wish I had thought of that.

 

[JtB]

[QUOTE 4504706, member: 259"]Before I got my Panny I used to have nightmares about my nuts sinking.[/QUOTE]
No "sinky nuties" here either.

Chopped up some walnuts and placed them in the bread maker's nut dispenser last night and this is what was waiting for us this morning.

Cutting warm bread requires patience, but trust me it's worth it because this morning's breakfast tasted divine at the little "Cafe Mariachi" we've created in our kitchen.

 

[CharlesF]

No "sinky nuties" here either.

Chopped up some walnuts and placed them in the bread maker's nut dispenser last night and this is what was waiting for us this morning.

Cutting warm bread requires patience, but trust me it's worth it because this morning's breakfast tasted divine at the little "Cafe Mariachi" we've created in our kitchen.

My style of breakfast; we have a strict 20 minute wait before cutting freshly baked bread, otherwise it tends to squash down as you cut it.

 

[glasgowcyclist]

This week's bread is a six-seeded breakfast loaf(wholemeal, rye & white)


I'd also made a spelt loaf with honey and pumpkin seeds but that went too quickly to be photographed!

I'll definitely be making it again.

 

[CharlesF]

I have never tried spelt flour, are there any tricks to using it, or is it the same as normal bread flour

 

[glasgowcyclist]

I have never tried spelt flour, are there any tricks to using it, or is it the same as normal bread flour

No tricks that I am aware of but then I'm still learning!

It was a combination of 250g spelt, 100g wholemeal and 100g strong white and was a very wet dough with 340ml of water. Otherwise it was pretty straightforward.

The only time I'd used it before was on its own in the bread machine, which necessitated a different paddle (according to the instructions) although I've no idea why. The resulting loaf wasn't one I'd use for sandwiches but it was fab toasted.

 

[JtB]

My loaf this morning contained chopped pecans, mixed dried fruit and homemade pumpkin spice, absolutely delicious it was. Looking forward to finishing it off for breakfast tomorrow.

 

[CharlesF]

No tricks that I am aware of but then I'm still learning!

It was a combination of 250g spelt, 100g wholemeal and 100g strong white and was a very wet dough with 340ml of water. Otherwise it was pretty straightforward.

The only time I'd used it before was on its own in the bread machine, which necessitated a different paddle (according to the instructions) although I've no idea why. The resulting loaf wasn't one I'd use for sandwiches but it was fab toasted.

Cheers! When I get home I will look for some to try at the weekend.