Breadmaker

[Arjimlad]

The tin of our Panasonic wore out after about 8 years of making 3 loaves a week or more. A new one cost £55 - but we heard of friends whose machines began to conk out too, elements, motors etc at about that age. I secured a nearly new complete Panasonic machine on Ebay for £55 instead and it's been brilliant not to have to work a spatula round to loosen the loaves. The loaves are in far better shape as well.

 

[oldwheels]

I just use a Kenwood Chef and dough hook in evening and leave to rise in cool cupboard overnight. Into oven when I get up in the morning and that is it ---easy.
A scullery is a room off the kitchen for washing vegetables, dishes, dogs and anything else not wanted in the kitchen where cook is in charge and can scuff the scullion anytime.

 

[hopless500]

I love my Panasonic but there's something therapeutic about doing it by hand. It's nice too, to be able to vary the shape and size of the loaf.

Here's yesterday's work:

Jalapeño, Red Leicester and Cheddar and bread
View attachment 339903

and


Sundried tomato & black olive

View attachment 339904

I want to marry you

 

[hopless500]

Oh lordy - another porn thread! Missed this first time round --- and no, I haven't stopped making bread . Finally getting rid of the breadmaker though - it started me off, dunno, six or seven years ago, but has sat unused for at least five. It's going to a good home - to start daughter #1 off on her bread-making .

As good a time as any to ask - anybody got a good recipe for malt loaf? Eeeh - I'd not dream of replicating Soreen. But I'd like to get somewhere close!

I've got a recipe somewhere but never tried it.

 

[growingvegetables]

Tried Potato Pizza this afternoon. Yup - that's "Hot Pot" potatoes and onions (one of THE great tastes), on a pizza (another of THE great tastes), with potatoes cooked to crisps on top. SOOO simple - and good.

From here. Just be careful to put the potatoes right up to the very edge of the pizza dough, and layered a bit thicker round the edge.

 

[glasgowcyclist]

I want to marry you

Wow, my first proposal!

If only I'd known the allure of a tasty loaf while I was single...

 

[snorri]

It's all gone a bit quiet in here, has everyone stopped making bread?

Yes, the supermarkets have cottoned on and make it now, they even slice it for no extra charge.

 

[glasgowcyclist]

Yes, the supermarkets have cottoned on and make it now, they even slice it for no extra charge.

Apt use of the word 'cottoned' there, that's what shop loaves are like - cotton wool.

Supermarkets use an industrial-scaled, chemical-laden process to produce millions of loaves a day, as cheaply as possible. If you consider how they are made and the endless list of additives, they bear no resemblance to real bread.

This article is worth a read : http://www.independent.co.uk/life-s...es/the-shocking-truth-about-bread-413156.html

Here's an excerpt...

The Chorleywood Bread Process (CBP) produces bread of phenomenal volume and lightness, with great labour efficiency and at low apparent cost. It isn't promoted by name. You won't see it mentioned on any labels. But you can't miss it. From the clammy sides of your chilled wedge sandwich to the flabby roll astride every franchised burger, the stuff is there, with a soft, squishy texture that lasts for many days until the preservatives can hold back the mould no longer. If bread forms a ball that sticks to the roof of your mouth as you chew, thank the Chorleywood Bread Process - but don't dwell on what it will shortly be doing to your guts.​

 

[JtB]

It's all gone a bit quiet in here, has everyone stopped making bread?

I'm using my Panasonic breadmaker every weekend. It's programmed to wake me up in the mornings with its aromas wafting around the house. I get up, take the bread out and then return to bed for 30 mins while it cools. I'm perfecting the technique ready for when I retire and the alarm clock gets chucked in the bin.

 

[growingvegetables]

..... If bread forms a ball that sticks to the roof of your mouth as you chew, thank the Chorleywood Bread Process - but don't dwell on what it will shortly be doing to your guts.

I used to get into SUCH trouble for rolling such bread into table tennis-sized balls and bouncing them off the walls/ceiling. Oh ... she'd give me hell for "teaching the kids disrespect".









Hasn't stopped me yet . Revolting stuff.

 

[doughnut]

As good a time as any to ask - anybody got a good recipe for malt loaf? Eeeh - I'd not dream of replicating Soreen. But I'd like to get somewhere close!

Here's my mums old recipe for 'bran loaf'. As kids we always begged her to make this if we ever got Soreen on the table. Dead easy to make. I've made it a few times in the last decade or so and its always turned out well and I haven't got a clue what I'm doing in the kitchen.

Ingredients

• 1 mug of Kellogg's All-Bran
• 1 mug of either currants, mixed dried fruit or sultanas
• 1 mug of milk
• 1 mug of self-raising flour
• A generous half-mug of caster or soft brown sugar

Method

1. Put everything except the flour in a large bowl and leave the mixture to stand for about an hour.
2. Grease and long-strip-line a standard size loaf tin and pre-heat the oven to approximately Gas Mark 3 (160 C)
3. Sift the flour into the soggy mixture, stir it in well and pour the whole lot into the loaf tin, spreading it evenly up to the sides.
4. Bake in a cool oven for about an hour and a half, until a skewer or sharp knife inserted into the middle of the cake comes out clean.

 

[growingvegetables]

Here's my mums old recipe for 'bran loaf'.

Oh my lord - how could I possibly have forgotten bran loaf!

My gran used to make it, and she's been gone over 35 years. Eeeeh - that brought back memories; thank you.

Goodness - that's back in the days. My job as a young lad, when we visited her, was always to take the butter pats (?) and form the butter into neat little serving-sized balls for tea. Butter pats - don't remember if that was what they were called - flat corrugated wooden tools for rolling the butter neatly. Or curl the butter ... she had a special tool for that too. A proper Scots "tea". None of this high-falutin' "dinner" muck (just carbs, sugar, and fat, washed down with strong tea . Jam and ketchup - 2 of your five-a-day ).

Aye - and thanks for the recipe. Shopping trip tomorrow .

 

[growingvegetables]

Here's my mums old recipe for 'bran loaf'......

And it worked. Delicious - thank you

 

[CharlesF]

I take it that it has a fairly long resting time then?

Sorry for the delay in replying. No, normal times, 1 to 2 hours depending how warm the kitchen is.

 

[glasgowcyclist]

Sorry for the delay in replying. No, normal times, 1 to 2 hours depending how warm the kitchen is.

It's just you who has the long resting time then?!