What can I cook tonight ?

[Arch]

My Mum has a bread curse. Back in the 70's we lived in Belfast, and quite often there was a bread shortage because the bakery workers were always going on strike. So my Mum decided to try and make bread. She consistently produced small flour based bricks. My Dad made a label for one once, it said "Mother's Cried. Fine White Dread".

Couple of years back, she bought a bread maker. It blew up. It's replacement never turned out bread that wasn't quite doughy. Edible, but heavy. I tried once, and it wasn't great, although she said it worked better for me than her.

She does do great pastry though. I gather many people can do one and not the other, something to do with the temperature of the hands.

My B-i-L did a bread course, and makes their bread, sourdough style. I probably ought to try it myself, but I'm too lazy....

 

[Arch]

Mmm, yes, that sounds good! I usually make a faux risotto with long grain rice, but the arborio is very filling.

 

[661-Pete]

Bread is EASY! I find it puzzling that folks are having failures, unless they've got the recipe totally wrong! We've been home-baking for years now and it always comes out right.

A recent diversion for us is now and again to make soda bread instead. This is very quick and easy although the ingredients aren't always ready to hand, usually you'll find buttermilk in the supermarket alongside the cream and stuff. This recipe is more elaborate than some but seems to work out well. Sorry about the mixture of metric/imperial!

Makes 2 loaves.

500g plain wholemeal flour
225g plain white flour
3 (level) tsp bicarbonate of soda
2 tsp cream of tartar
1-2 tsp salt.
1 tsp sugar
60g butter or marg.
1 pint cultured buttermilk
milk.

Pre-heat the oven to 180C and have two greased & floured baking sheets ready.

Mix all the dry ingredients and rub in the butter with your fingers until it's well mixed in and granular feel. Stir in the buttermilk and just enough ordinary milk to rinse the remaining buttermilk out of the carton. Mix the dough up in a bowl with your hands, when it holds together in a sticky lump turn it out onto the worktop and knead, adding extra flour as necessary to stop it sticking, but not for too long or too vigorously (about 1 minute is enough). It will stick to your fingers somewhat. Divide into two pieces and form into round flat loaves, put them on the baking sheets and cut a deep cross* in each loaf. Put in the oven immediately (no waiting to rise!), bake for 40-45 minutes. Cool on wire rack.



*the cross is very traditional. Some say it's to ward off the Devil, others say it just makes the bread rise more evenly.

 

[wafflycat]

Bread is very easy - especially with my new best toy: a breadmaking machine. Excellent. No faffing about with rising times, kneading times.. measure out appropriate quantities of flour, water, yeast, a little salt, sugar... pop in breadmaker, switch on. It does the hard work and the bread is delicious and perfect and in the meantime, I had time to prepare the evening meal & put together and stain a hen ark. Most excellent. Over a relatively short space of time, the breadmaker pays for itself and the ingredients to make a loaf work out far cheaper than a 'decent' shop-bought loaf.

 

[Lisa21]

MMMMMMM, PIES!!!!!!!!

 

[Piemaster]

MMMMMMM, PIES!!!!!!!!

The CC Pie Appreciation Society roll list.

 

[threebikesmcginty]

Yes how do you join and are there complimentary pies?

 

[Piemaster]

Go to your CC 'My account' and its under the 'Social groups' in the 'networking' section

 

[wafflycat]

I agree. It even makes a good go of 100% wholemeal and rye loaves. We also use ours to make pizza dough and dough for rolls etc.

My 'everyday' loaf is one I make 50% wholemeal, 50% white. Rises beautifully. And with WCMinor being home from university for the summer, much bread is being consumed. Must make another today..

 

[Lisa21]

The CC Pie Appreciation Society roll list.

Yummy, count me in!!!!!!!!!!!!!!!!!!!!