Discussion in 'CycleChat Cafe' started by glasgowcyclist, 19 Dec 2017.
I’m in the process of baking a Lemon Drizzle cake. Standby.
Ready for the oven. Sausage (vegetarian), potato and lentil pie(s). As usual, it was meant to be one big one but, too much was prepared.
Also going in are some chocolate chip biscuits.
I made some double chocolate cookies. Unfortunately they all got eaten before I could take a photo. Sorry.
This cheered me up after a down weekend; porage loaf. It's from one of my wife's magazines so if anyone wants the recipe I'll type it up. (By the way it's a no-knead loaf.)
That looks really good
You'll have to wait until my wife gets home from work as she's tidied the magazine away and I don't know which one it was in (she has dozens of them).
No worries, there's enough bread here chez Casa Reynard for the moment. I shan't go hungry
Looks great. Can you take a pic of the inside please?
Tighter crumb, very soft texture that still springs back when pressed. Great for holding any filling and great toasted (esp with Brussels pate, as I had for lunch).
A good all-round sandwich loaf.
I prefer a tighter crumb as stuff does have a tendency to fall through the holes otherwise
Yum. I'll definitely try that when you dig the recipe out
Thankfully the recipe is from one of her Sainsbury's magazines so I don't have to type it out, just give you the link https://www.sainsburysmagazine.co.uk/recipes/bread/no-knead-porridge-bread
I used less yeast, put 8g of salt into the mixture instead of in the porage, and I used a 350g white and 50g wholemeal mix of flour.
That's easy enough. I'll definitely have a crack at that.
It'll probably end up fairly similar to my "sneakily healthy loaf" where I replace part of the flour with porridge oats.
Mini cheese and chorizo rolls.
Best loaf yet.
I got a tip from someone to let the dough rise in a cold oven with a mug of just boiled water on the bottom shelf. Since I did that I've had dough that rises much better. It takes on a bit more moisture though, so is stickier than usual when you take it out and shape it for the tin.
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