| Posted By |
Discussion Topic: bread
|
|
 Teresa |
09-09-2008 @ 8:37 PM
|
Member
Posts: 1
Joined: Sep. 08
more info
|
Hey Diane!
It's been a long time since we've emailed. I hope all is well with you! Mom is doing well despite age and a few physical problems.
I see you are still baking lots and the site looks great.
Take care,
Teresa Casella
|
| Irene |
07-26-2008 @ 6:30 AM
|
Member
Posts: 71
Joined: Aug. 03
more info
|
Hi Maga,
Hope you find this recipe useful
Sandwich Loaf
Ingredients
210 ml cold water
27 gm / 2 tbsp butter / shortening
1 tsp salt
340 gm high protein bread flour
1 tbsp milk powder
1 1/2 tbsp sugar
2 tsp instant yeast
Method
Add all ingredients into the bread pan in the order listed above /stand mixer
Using Bread Machine
Knead the dough in the bread machine using the Dough cycle for 1/2 hour. After 1/2 hour take the dough from the bread machine and put it in a bowl, cover with a plastic film, let it proof in a warm place for 50- 60 minutes, or until it is double its size.
Using Stand Mixer:
Dough may be mixed and kneaded in a bowl of a stand mixer using the flat beater for mixing the dough ingredients, and using the dough hook attachment for kneading ( knead the dough for 1/2 hour )
Place dough in a large bowl, cover with plastic film and let it proof in a warm place for 50 to 60 minutes or until it has doubled in size.
Note: The best place to proof the dough is in the oven without switching it on. Put two cups of hot water in the oven to provide some heat and water vapour.
After the dough has doubled in size, turn it out onto a floured surface and knead lightly, knocking out any large air bubbles.
Divide dough into 3 equal portions and shape each piece into a ball. Let them rest for 10 minutes. Flatten them and roll each of them up like a swiss roll .
Place the 3 rolls into a greased sandwich loaf tin with a lid (L18 cm x W 10 cm x H 10 cm ) Cover it with the lid and leave it to proof (in the oven with 2 cups of hot water) for 45 minutes or until it has risen to about 3/4 full.
Bake for 30-35 minutes at 210 C or until golden brown. Remove bread from loaf tin immediately when baked. Let it cool on wire rack.
Happy Baking,
Irene
|
| SanLim |
07-13-2008 @ 7:30 PM
|
Member
Posts: 7
Joined: Sep. 05
more info
|
HiMaga,
How is your bread getting on? I had tried making bread and finally I got this recipe which I'm happy to share with you. I hope it's not too late.
Ingredients:
500 gm high protein bread flour,35g sugar, 10g salt, 10g dry yeast, 35 gm butter, 50g egg, and 250g water.
(I used milk instant of water. It gave a better taste.)Bake at a temperature 200 degree for about 15-20 mins.
I usually roll the dough into about 20 smaller pieces and fill it with tuna fish or scamble eggs or sausages. My children loved to bring them to school.
Hope to hear from you soon.
Sanlim
Enjoy Baking!
This message was edited by SanLim on 7-13-08 @ 7:41 PM
|
| maga |
05-26-2008 @ 7:57 AM
|
Member
Posts: 1
Joined: May. 08
more info
|
I know this is a desserts area but need I started to make my own bread because of the prices 5.00 a loaf but my bread ( machine ) is not real moist any ideas 
maga
|
