Bread

[NormanV]

I have been making my own bread for the last couple of years. Finally I have got it just right. It is easy to make bread that is OK but now I feel that I have perfected it. My last batch was chillie bread, this I can recommend if you like chillies. Todays batch was even better, not chillies but sunflower seeds. The texture is the best I have achieved.
I know this is nothing to do with engineering but as I live alone I wanted to share my happiness.

[awemawson]

Well Norman my wife says it is sort of engineering !

I'm happy for you - enjoy your bread

[vtsteam]

I think that's great!

My wife works as a copy editor for Cook's Illustrated and they make quite a big deal about the science of cooking, and particularly baking.

[dsquire]

Norman

Sounds good and now your making me hungry. I used to make my own bread but haven't for a while. Maybe it's time to start again. Care to share your recipe? 

Cheers 

Don

[Manxmodder]

I have been making my own bread for the last couple of years. Finally I have got it just right. It is easy to make bread that is OK but now I feel that I have perfected it. My last batch was chillie bread, this I can recommend if you like chillies. Todays batch was even better, not chillies but sunflower seeds. The texture is the best I have achieved.
I know this is nothing to do with engineering but as I live alone I wanted to share my happiness.

Hi Norman, your post brought a smile to my face as I also bake my own bread,and it sounds like you have been using the same flour mixes as I use.

I agree the sunflower mix is really good. The loaf I baked yesterday was a 50/50 mix of the sundried tomato and chili flour mixed equally with a white crusty bread mix.

I've had bacon butties with it this morning  and a couple of doorstep corned beef and seed mustard sarnies this evening. I intend to start a sourdough culture and give that a try soon....OZ.

[AussieJimG]

I'm always ready to share somebody's happiness Norman, and this is a good place to do it. Thanks for sharing.

Jim

[NormanV]

Don, I am happy to share the recipe, it is very basic.
Add one packet of dried yeast to tepid water with a spoonful of sugar, leave for 20 mins.
500g bread flour
lump of fat (marg or lard) 1" cube
1/2 teaspoon of salt
mix in food processor until fat is incorporated
Add 300ml of water with yeast whilst still mixing
Continue until it forms into a single lump of dough.
Leave for one hour to prove.
Knead by hand for 5 mins.
Place in loaf tin, leave until risen to top of tin
Bake 35 mins at 220 degrees C
I always make 4 loaves at a time. I mix 2 batches with white flour and 2 batches with wholemeal.
I knead, by hand, the sunflower seeds approx. 200 gms. into the white batch before proving.
The second kneading mixes the brown and white dough to give a marbled effect.
For a variation I sometimes use 1 teaspoonful of hot chillie powder per loaf in the original mix and leave out the sunflower seeds to make a delicious hot chillie bread.
Has anybody any interesting variations that I could try?
Norman

[raynerd]

yummmmmm Chili Bread - madmodding to the extreme! 

[Arbalist]

Well done Norman, thanks for posting. I'm rubbish at making bread but I still keep trying every now and then!

[BaronJ]

Hi Norman,

Many years ago, I remember, as a child, my Mum used to keep back a portion of the bread dough and then use it in the next mix !  Not that I've any clue why she did that.  Your recipe reminded me of it.

[Meldonmech]

Hi Norman
                        My Favourite uses a mixture of brown malted, country grain, and white flour. Two chopped garlic cloves, and the freshly chopped leaves off a 5inch rosemary stem. For a 1.1/2 lb loaf I use 2.1/2 Tbs of brown sugar, 1tsp salt, 1.1/4tsps dried yeast, and 2.1/2 Tbs olive oil. plus the usual water and 2Tbs milk powder.
                                     
                                         Makes a tasty loaf.
                                                                                      Cheers David

[DavidA]

I buy mine from Morrisons.  Much easier. And quicker.

Dave

[Arbalist]

"L-Cysteine – an amino acid used to prolong shelf-life in products such as commercial bread – can be found in duck and chicken feathers and cow horns, but most that's used in food comes from human hair. It has been reported that most of the hair used to make L-Cysteine comes from China, where it's gathered from barbershops and hair salons. You can avoid L-Cysteine by buying fresh bread from a local baker, as it is not an additive in flour. Steer clear of fast food places such as McDonald's, Dunkin' Donuts and Burger King too, who all use L-Cysteine as an additive."

Yum yum!

[DavidA]

Considering the amount of bread used every day I suspect that there not enough people getting hair cuts to do this. I get mine cut once a year ,  so you don't need to worry about me.



Dave.

[NormanV]

But, the bread you buy in Morrison's is rubbish!
Of course I don't know what's been added to the flour but at least I know everything else is OK.
All I do know is that my bread tastes better.

[DavidA]

Next time I get  across to you're part of the world I must try it.

On a different subject,  and definitely off topic.

Have you noticed any Earth tremors recently ?

There is a lot of seismic activity showing for the Market Rasen area. Been going on for a few week.

Here is the link. Select the Market Rasen detector. (LMK)  click 'View'.

http://www.earthquakes.bgs.ac.uk/helicorder/heli.html

Dave.

[NormanV]

Hi David, can't say I have noticed any earth tremors. I thought that the world had stood still in Lincolnshire.

[Bluechip]

It was that fault that moved in 2008:

http://www.earthquakes.bgs.ac.uk/earthquakes/UKsignificant/20080227005647.html#page=summary

Caused a few £million of improvements to Hull IIRC ... 

DBC

[DavidA]

Bluechip,

These are real-time recordings.  Happening right now.

I wondered if there are any exploratory drilling s going on in the region. or, (let it be whispered) fracking.

Dave

By the way,  I did feel that movement back in 2008. Shook the house.

[Fergus OMore]

Hi Norman,

Many years ago, I remember, as a child, my Mum used to keep back a portion of the bread dough and then use it in the next mix !  Not that I've any clue why she did that.  Your recipe reminded me of it.

It's fairly simple really. What your Mum was doing was keeping the yeast or some of it back for another time.

Two things come to mind- sourdough of the old pioneers and fermenting to make alcohol.

I'd better sign as Fergus OMore because the name comes from the near the River Spey and- the Whisky Trail.  And no, I don't drink whisky.

[awemawson]

Blimey Norman - powerful stuff your bread if it's causing earth tremors 

It's a long time since the earth moved for me . . . . . 

[dsquire]

Don, I am happy to share the recipe, it is very basic.
Add one packet of dried yeast to tepid water with a spoonful of sugar, leave for 20 mins.
500g bread flour
lump of fat (marg or lard) 1" cube
1/2 teaspoon of salt
mix in food processor until fat is incorporated
Add 300ml of water with yeast whilst still mixing
Continue until it forms into a single lump of dough.
Leave for one hour to prove.
Knead by hand for 5 mins.
Place in loaf tin, leave until risen to top of tin
Bake 35 mins at 220 degrees C
I always make 4 loaves at a time. I mix 2 batches with white flour and 2 batches with wholemeal.
I knead, by hand, the sunflower seeds approx. 200 gms. into the white batch before proving.
The second kneading mixes the brown and white dough to give a marbled effect.
For a variation I sometimes use 1 teaspoonful of hot chillie powder per loaf in the original mix and leave out the sunflower seeds to make a delicious hot chillie bread.
Has anybody any interesting variations that I could try?
Norman

Norman

Thanks for sharing this receipe with us. There is nothing better than home made bread. 

Cheers 

Don