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Post by mrgrimsdale on Sept 21, 2008 19:36:43 GMT
Tried it in my panasonic bread machine. No fat of any sort. Just
flour, water, yeast, salt. You need about 10% more water than the
normal recipe.
Result - excellent 'rustic' tasty bread. A bit more chewy than usual
and more crusty. White especially improved, and wholemeal good too.
Er - so why fat in all the recipes?
cheers
Jacob
PS I never put sugar in - it rises too much.
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Post by sainty on Sept 21, 2008 20:00:08 GMT
Sounds interesting.
We had a breadmaker once, but I couldn't ever get it to work properly. I was so disappointed because I was sold on the idea. The loaves of bread were so small that I'd eaten them by the time that I had taken it out and cleaned up. They had holes in too.
Rgds
Stu
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Post by jfc on Sept 21, 2008 20:02:08 GMT
I think it helps bond the bread together . Although you will be able to say if yours is falling apart or not when you slice it .
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Post by mrgrimsdale on Sept 21, 2008 20:31:11 GMT
Sounds interesting. We had a breadmaker once, but I couldn't ever get it to work properly. I was so disappointed because I was sold on the idea. The loaves of bread were so small that I'd eaten them by the time that I had taken it out and cleaned up. They had holes in too. Rgds Stu It's totally brilliant. Haven't bought bread in 2 years. If anything it's tougher and chewier. The fat makes it softer and more cake like. Figures really - chewy french baguettes have no fat either. |
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Post by jake on Sept 21, 2008 21:48:10 GMT
Figures really - chewy french baguettes have no fat either. I'll ask my dad - bread-making is one of his many obsessions. From the above, maybe it is about shelf-life - a proper baguette isn't very edible by evening. |
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Post by jfc on Sept 21, 2008 21:57:54 GMT
I agree the bread makers are great . Problem for me is my local shop doesnt stock the special bread making flour  Can you use other flour rather than strong white /brown bread flour ? |
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Post by mel on Sept 21, 2008 22:41:40 GMT
mr grimsdale and JFC
you pair of ponces
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Post by mrgrimsdale on Sept 22, 2008 6:46:04 GMT
mr grimsdale and JFC you pair of ponces You haven't seen our knitting yet ;D cheers Jacob |
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Post by jfc on Sept 22, 2008 8:30:36 GMT
Of course i prefer the modern synthetic wool while Jacob opts for that itchy trad stuff . ;D
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Post by mrgrimsdale on Sept 22, 2008 9:06:24 GMT
And I'm just knitting some stripey underpants for jfc  |
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Post by Dave S on Sept 22, 2008 13:25:11 GMT
And I'm just knitting some stripey underpants for jfc made to measure.....?? |
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Post by Dave S on Sept 22, 2008 13:27:01 GMT
From the above, maybe it is about shelf-life - a proper baguette isn't very edible by evening. I understood fat to make bread stay fresher for longer |
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Post by jfc on Sept 22, 2008 17:35:46 GMT
Dont forget to add the wings for my spindle moulder nappy  ;D |
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Post by tusses on Sept 22, 2008 21:57:34 GMT
Grim I always find a small amount of oil/butter (fat) makes the bread less crumbly. JFC Soda (irish) bread is made with plain flour (with baking soda ! ) It's nice and tasty as a sweet bread with jam on !. but just as usefull for mopping up gravy  Soda bread need to be cooked in the oven really. can still mix in the bread maker . |
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Post by jaco on Sept 23, 2008 16:51:10 GMT
Dont forget to add the wings for my spindle moulder nappy ;D Bread and Jason's smelling genitals ............... what a combination!  |
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chill
Full Member
Posts: 130
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Post by chill on Sept 24, 2008 13:48:16 GMT
made to measure.....??
Bespoke ;D ;D
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woodchucker
New Member
Known to my family as 'His Bungleness'.
Posts: 34
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Post by woodchucker on Nov 16, 2008 13:10:06 GMT
I found a breadmaker. I married her!
I don't ever remember her putting any kind of fat in the mix. Is this a 'machine made bread' thing?
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Post by Keith on Nov 16, 2008 18:08:24 GMT
I put olive oil in the bread mix, helps the bread keep, I think?
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Can you use other flour rather than strong white /brown bread flour ?
;D
