The Dogmother Posted February 5, 2008 Share Posted February 5, 2008 Remind me to bring you some Matthews next time we get together Louise. Don't waste it on your Dad though Ought to get him together with my mother - she's the same! Quote Link to comment Share on other sites More sharing options...
Louise Posted February 5, 2008 Share Posted February 5, 2008 I will get an alternative and run the machine on timer tonight The bricks are okay for toast but not sandwiches I couldn't work out what was wrong then I realised all three had come from the same bag of flour and I had never bought that one before Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted February 5, 2008 Share Posted February 5, 2008 I've had 'bad flour' before Louise! Quote Link to comment Share on other sites More sharing options...
CatsCube Posted February 12, 2008 Author Share Posted February 12, 2008 Just another qick question. What do your store your bread in? I have been reusing an old bread bag at the moment but I know thats only short term. Im guessing a normal bread bin wont keep it very fresh as its not air tight and would ge stale very quick. So looking for ideas please. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted February 12, 2008 Share Posted February 12, 2008 Don't laugh.. I use a compostable bin bag (un-used of course) I have a small pedal bin in the kitchen (we have virtually no waste) and I use one of the bin liners that I buy from that. Because home made bread doesn't have any chemical preservatives in it, it needs eating quickly. Quote Link to comment Share on other sites More sharing options...
chickencam Posted February 12, 2008 Share Posted February 12, 2008 I use a large lock and lock cost me about £10 from The Hub Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted February 12, 2008 Share Posted February 12, 2008 I wrap it in a tea towel and put in the bread bin Quote Link to comment Share on other sites More sharing options...
Guest Posted February 12, 2008 Share Posted February 12, 2008 I wrap mine in greaseproof paper, or in a tea towel if I've no greaseproof left. Quote Link to comment Share on other sites More sharing options...
Snowy Posted February 12, 2008 Share Posted February 12, 2008 I just chuck mine in the bread bin unwrapped! It doesn't hang around long enough to collect any germs! Quote Link to comment Share on other sites More sharing options...
Lesley Posted February 12, 2008 Share Posted February 12, 2008 A large plastic bag! Quote Link to comment Share on other sites More sharing options...
Charlottechicken Posted February 12, 2008 Share Posted February 12, 2008 I re-use a plastic bag with handles I can tie, and keep the loaf in the fridge as there are no preservatives. I only use it for sandwiches for work so make a loaf on Sunday and it happily keeps until the following weekend when the birds get the leftovers I once left the remainder of an old home made loaf out , forgetting to give it to the birds, and it was a fortnight old before it grew any mould Quote Link to comment Share on other sites More sharing options...
Snowy Posted February 12, 2008 Share Posted February 12, 2008 I found that - they just seem to dry out and go solid, no mould! Quote Link to comment Share on other sites More sharing options...
Lesley Posted February 12, 2008 Share Posted February 12, 2008 Ours go mouldy if we have any left Quote Link to comment Share on other sites More sharing options...
CatsCube Posted February 13, 2008 Author Share Posted February 13, 2008 Oh yeah I didnt think about using old carrier bags. Not that our bread lasts long either. I make a loaf nearly every day at the moment. Its just I didnt want to leave it sitting out on the side overnight to go hard. Quote Link to comment Share on other sites More sharing options...
Jules. Posted February 13, 2008 Share Posted February 13, 2008 I got a breadbin in the Argos sale i use an old bread bag to keep the bread in , then pop it in the breadbin. I also cut the crust slice & use it to press against the cut side of the bread to stop that part going hard. Quote Link to comment Share on other sites More sharing options...
Jules. Posted February 15, 2008 Share Posted February 15, 2008 I'm having a go at making the naan bread as I type, from Debs' recipe. I have doubled the quantities as my breadmaker is a 2lb tin size, & I thought I could freeze the extra dough. Question (if there is anyone to advise)- my dough cycle takes 1 hour 30 mins - will I have to let the dough ovals rise a bit once I have moulded them , but before I cook them? Or can I just shape them & then cook l them? Quote Link to comment Share on other sites More sharing options...
chickencam Posted February 15, 2008 Share Posted February 15, 2008 I think with naans you can cook them straight away and they willl rise a little when cooking, but I don't know for sure Quote Link to comment Share on other sites More sharing options...
Jules. Posted February 15, 2008 Share Posted February 15, 2008 Thanks Chickencam i just rolled a bit of dough around & then grilled it. Quote Link to comment Share on other sites More sharing options...
Guest Posted February 15, 2008 Share Posted February 15, 2008 They are nice aren't they Jules Quote Link to comment Share on other sites More sharing options...
Jules. Posted February 17, 2008 Share Posted February 17, 2008 mmmm I had 4 balls of dough in the freezer that will make 8 more naans Quote Link to comment Share on other sites More sharing options...
missuscluck Posted February 19, 2008 Share Posted February 19, 2008 The nann bread thing sounds great. I never thought of that. Ill write that one in by litttle book!! For anyone else out their thinking of getting a bread maker, I have a kenwood bm250. It drives me nuts as if your dough gets too heavy the tin jumps off the clips holding it in. This means I dont use the timer as I dont trust it to stay put. I think now as I use it so much I wish I had gone all out and spent a bit more. Quote Link to comment Share on other sites More sharing options...
