impulse buy bread tins
Hi, i bought on impulse today two bread tins 9" (23cm) by 4.5" (11.5cm) by
2.25" (6 cm) deep and a 1.5 Kg ( 3 lb) bag of whole meal self raising flour. Could anyone give a novice some reference to simple bread making instructions please? Many thanks |
impulse buy bread tins
jw 1111 wrote:
> Hi, i bought on impulse today two bread tins 9" (23cm) by 4.5" > (11.5cm) by > 2.25" (6 cm) deep and a 1.5 Kg ( 3 lb) bag of whole meal self raising > flour. > > Could anyone give a novice some reference to simple bread making > instructions please? Many thanks There are a number of good bread recipes, using various flours and ingredients, one of the simplest is ordinary French bread.It is possible to approximate, though not duplicate, the crusty country bread of France using American flours and home ovens. The classic recipe calls for 4 ingredients only -- yeast, four, salt and water. To thicken and crispen the crust as the bread bakes some authorities suggest setting a large shallow baking pan of water directly on the floor of the oven ---the steam generated is claimed to be critical to the bread's texture. I do not bother with this. Pain Ordinaire - plain French bread ----------------------------------------- 1 & 1/2 tbs. active dry yeast 3/4 cup warm water (105 - 115 F) 1/2 tsp. salt 2 & 1/4 cups sifted all purpose flour Glaze ------ 1 egg white beaten with 1 tbs. cold water ------- Sprinkle the yeast over the water and let stand about 5 minutes, or until completely dissolved. Stir in the salt, then pour mixture into a large mixing bowl, with one cup of flour (this mixing and kneading can be done in a food processor much more quickly and easily) mix well and add another cup of flour, mix and add the remaining 1/4 cup of flour, mix well and thoroughly. Examine the texture of the dough. If it seems soft and sticky (as it may if you attempt to make the bread in rainy or humid weather), add another 1/4 cup or so of sifted flour. Remove dough to a clean, floured bread board or other flat surface upon which to knead the dough, knead well by hand at least 3 - 5 minutes. Adding flour to the work surface as needed to prevent the bread from sticking. When finished kneading transfer the dough to a greased mixing bowl, turn dough in bowl so that it is lightly greased all over, cover with a clean, dry cloth, set in a warm place away from drafts and allow to rise until double in bulk between 1 & 1/2 - 2 hours. Punch the dough down, turn onto a lightly floured board and knead briskly for 2 - 3 minutes until dough feels soft and springy. Using the palms of your hands, roll the dough back and forth on the floured surface to form a chunky rope about 14 inches long, 3 inches wide by 2 inches high (can be placed in ordinary loaf pans). Ease onto an ungreased baking sheet, cover with a clean, dry towel and allow to rise until double in bulk -- about 1 hour. Set a shallow baking pan on the oven floor and pour in water to a depth of 1 inch. Preheat oven to very hot (450 F); this will take about 10 minutes. Meanwhile, brush the bread well with the egg white glaze. Set it, on the baking sheet, on the middle rack of the oven and bake uncovered, for 1/2 hour, or until loaf is richly browned and sounds hollow when thumped with ¥ø¨r fingers. Remove the bread from the oven and cool to room temperature on a wire rack before cutting. Actually, this bread, like so many rustic breads,. tears better than it cuts. Simply tear into chunks and enjoy with a ripe camembert or brie and dry red wine. --- There are 'quick' breads made without yeast or a period of 'rising' and other more elaborate breads with oils, milks, butters, eggs, herbs & spices, cheeses, fruits, veggies etc. etc. in them. Let us know if you are interested in any of these more complex breads. A Brioche is very nice but a real 'pain' to make, however i use a food processor and that makes it a lot easier. --- Joseph Littleshoes |
impulse buy bread tins
jw 1111 wrote: > Hi, i bought on impulse today two bread tins 9" (23cm) by 4.5" (11.5cm) by > 2.25" (6 cm) deep and a 1.5 Kg ( 3 lb) bag of whole meal self raising flour. > > Could anyone give a novice some reference to simple bread making > instructions please? Many thanks Everybody, Sorry if this is posted twice. I posted it, but it's not showing up on my reader. So I'll post it again and see what happens. Ken JW, Since it seems that you want something simple, and you bought self rising flour, I'm going to give you the easiest bread recipe I know. I'm a Yank, so measurements will not be in metric, sorry. And I don't know what whole meal flour is. If that's what we call whole wheat, you'll need to get some more stuff. Even if bread is called whole wheat, it's only partially whole wheat, so you'll need to get some regular white self rising flour. You can add in some whole wheat for a heartier texture. I'm not experienced enough with breads to tell you how to adjust. Self rising flour is also used for what we call biscuits, which is not the British biscuit, which is what we call a cookie. Sorry, I don't know England's word for biscuit. The U.S. and England: Two countries separated by a common language. (I have no idea where you're from, but since you're using the word tin and metric measurements, I'm assuming you're more familiar with British than American English.) Beer Bread: 3 cups self rising flour (This is just regular white, self rising flour.) 3 tablespoons sugar 1 can beer at room temp. (In the U.S., a can of beer is twelve fluid ounces.) Mix together put dough in a greased loaf pan. Bake 350 degrees for 40 minutes. This will make a tasty, hearty bread. (Not too many air holes. It's been a while, but if I remember correctly, it's about half way to corn bread consistency.) Not what you'd want for sandwiches, but great heated with butter, or with a plate of cheese and fruit, or to go with a green salad, or a bowl of stew or soup. Hope this helps, Ken |
impulse buy bread tins
jw 1111 wrote: > Hi, i bought on impulse today two bread tins 9" (23cm) by 4.5" (11.5cm) by > 2.25" (6 cm) deep and a 1.5 Kg ( 3 lb) bag of whole meal self raising flour. > > Could anyone give a novice some reference to simple bread making > instructions please? Many thanks JW, Since it seems that you want something simple, and you bought self rising flour, I'm going to give you the easiest bread recipe I know with that type of flour. I'm a Yank, so measurements will not be in metric, sorry. And I don't know what whole meal flour is. If that's what we call whole wheat, you'll need to get some more stuff. Even if bread is called whole wheat, it's only partially whole wheat, so you'll need to get some regular white, self rising flour. You can add in some whole wheat for a heartier texture. I'm not experienced enough with breads to tell you how to adjust. Self rising flour is also used for what we call biscuits, which is not the British biscuit, which is what we call a cookie. Sorry, I don't know England's word for biscuit. The U.S. and England: Two countries separated by a common language. (I have no idea where you're from, but since you're using the word tin and metric measurements, I'm assuming you're more familiar with British than American English.) Beer Bread: 3 cups self rising flour (This is just regular white, self rising flour) 3 tablespoons sugar 1 can beer at room temp. (In the U.S., a can of beer is twelve fluid ounces.) Mix together put dough in a greased loaf pan. Bake 350 degrees for 40 minutes. This will make a tasty, hearty bread. (Not too many air holes. It's been a while, but if I remember correctly, it's about half way to corn bread consistency.) Not what you'd want for sandwiches, but great heated with butter, or with a plate of cheese and fruit, or to go with a green salad, or a bowl of stew or soup. Hope this helps, Ken |
impulse buy bread tins
On 3 Jan 2006 21:09:49 -0800, "Ken" >
wrote: >Self rising flour is also used for what we call biscuits, which is not >the British biscuit, which is what we call a cookie. Sorry, I don't >know England's word for biscuit. >Ken > Your biscuit is called a scone, in England (and NZ, and Oz). Kathy in NZ |
impulse buy bread tins
Ken wrote:
> jw 1111 wrote: > > Hi, i bought on impulse today two bread tins 9" (23cm) by 4.5" > (11.5cm) by > > 2.25" (6 cm) deep and a 1.5 Kg ( 3 lb) bag of whole meal self > raising flour. > > > > Could anyone give a novice some reference to simple bread making > > instructions please? Many thanks > > JW, > > Since it seems that you want something simple, and you bought self > rising flour... So much for my reading skills! i did not even see that "self rising" aspect of the request. --- JL |
impulse buy bread tins
Kathy in NZ wrote: > On 3 Jan 2006 21:09:49 -0800, "Ken" > > wrote: > > > >Self rising flour is also used for what we call biscuits, which is not > >the British biscuit, which is what we call a cookie. Sorry, I don't > >know England's word for biscuit. > >Ken > > > > Your biscuit is called a scone, in England (and NZ, and Oz). > > Kathy in NZ Kathy, Thanks. I was thinking that, but when people here make what they call scones, it's something different. Similar but different. Our biscuits are often very light and airy. And it's traditional for them to be short cylinders about an inch-and-a-half high (4 cm) cut from the dough with a round cookie cutter. Although home made ones are often little lumps. Can you tell me what whole meal flour is? Thanks again, Ken |
impulse buy bread tins
On 4 Jan 2006 06:11:11 -0800, "Ken" >
wrote: >Can you tell me what whole meal flour is? > >Thanks again, > >Ken > Whole meal flour is wholemeal (one word) in NZ (and probably other Commonwealth countries) and is known as whole wheat elsewhere. Just different names for the same thing. Kathy in NZ |
impulse buy bread tins
Kathy in NZ wrote: > On 4 Jan 2006 06:11:11 -0800, "Ken" > > wrote: > > > >Can you tell me what whole meal flour is? > > > >Thanks again, > > > >Ken > > > Whole meal flour is wholemeal (one word) in NZ (and probably other > Commonwealth countries) and is known as whole wheat elsewhere. Just > different names for the same thing. > > Kathy in NZ Kathy, That's what I thought. I hope the o.p. reads a little of this thread because if he tries to make bread from 100% wholemeal or whole wheat I would guess he'll end up with more of a brick than a loaf. Thanks again, again, Ken |
impulse buy bread tins
"Ken" > wrote in
ups.com: > > Kathy in NZ wrote: >> >> Your biscuit is called a scone, in England (and NZ, and Oz). >> >> Kathy in NZ > > Kathy, > > Thanks. I was thinking that, but when people here make what they call > scones, it's something different. Similar but different. Our biscuits > are often very light and airy. So are good scones. And it's traditional for them to be > short cylinders about an inch-and-a-half high (4 cm) cut from the dough > with a round cookie cutter. Although home made ones are often little > lumps. > Sounds like scones <g>. From biscuit recipes I've seen I think plain scones are very much like biscuits. Pumpkin scones or sultana or date scones are a little different, but not a lot. This is a fairly typical sort of plain scone recipe - some recipes use just milk, recipes for a richer plain scone might include an egg. 2 cups self-raising flour 1/2 tsp salt 2 tbsp butter 1/2 cup milk 1/4 cup water extra milk Sift flour and salt into bowl. Rub in butter till mixture resembles breadcrumbs. Combine milk and water, pour into bowl and mix to a soft dough with a knife. Knead very lightly on floured surface until dough is smooth on the outside. Pat out to a round about 2 cm thick. Cut out scones with cutter, pressing sharply and evenly, without twisting the cutter in the dough. Arrange the scones close together, but not touching, on a greased oven tray. Brush the tops lightly with milk and bake in a hot oven for 10 to 15 minutes or until golden on top. Rhonda Anderson Cranebrook, NSW, Australia |
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