CatieB Posted January 21, 2013 Share Posted January 21, 2013 No way to alter size mid flow. I do now have the instructions on my kindle, its only me that appears to do destruction! Well for bread anyway. What a donkey Quote Link to comment Share on other sites More sharing options...
Lavenders_Blue Posted January 21, 2013 Share Posted January 21, 2013 Bingo! That's obviously what's been causing havoc with your bread At least you will know for next time! (We do destructions here too) Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted January 21, 2013 Share Posted January 21, 2013 Hannah, you have to try the pizza dough; it's amazing we make it into a long rectangle on a baking tray and all put our favourite toppings on a section. Quote Link to comment Share on other sites More sharing options...
CatieB Posted January 21, 2013 Share Posted January 21, 2013 Hannah, you have to try the pizza dough; it's amazing we make it into a long rectangle on a baking tray and all put our favourite toppings on a section. Very very true, that's why my dad gave me the breadmaker in the first place. We've used it for pizza dough many times successfully, just the bread I need to master now. Quote Link to comment Share on other sites More sharing options...
CatieB Posted January 21, 2013 Share Posted January 21, 2013 Ooooo I have lovely scrummy far too delicious bread. Needs some tweaking but its nice. its a bit over done from being on the wrong size and still a little lopsided but is very nice. I will do it again on the right setting adding a little more water. Thank you DM. How does everyone store it? Quote Link to comment Share on other sites More sharing options...
Lavenders_Blue Posted January 22, 2013 Share Posted January 22, 2013 I will definitely have a go at the pizza dough I love home made pizza, as I can put all sorts of toppings on that you can't get on on a shop bought pizza like artichoke hearts - yummy! Someone bought me a pizza stone a few years ago too, so I can even bake it authentically! CatieB - I store my bread in my tummy! It doesn't hang around long. Seriously, it's probably best in a paper bag or bread bin, something where it's not going to go sweaty and soft. Mine is in a plastic bag (no room for a bread bin in my kitchen) but I have punched air holes all over it. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted January 22, 2013 Share Posted January 22, 2013 I store ours in the fridge or freezer in a plastic bag; we're not massive bread eaters and it saves it from going off. Don't forget that it doesn't contain all the synthetic preservatives that you find in shop bread, so will go off quicker. Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted January 22, 2013 Share Posted January 22, 2013 Hannah, you have to try the pizza dough; it's amazing we make it into a long rectangle on a baking tray and all put our favourite toppings on a section. DM, if it's a particularly successful dough recipe, why not post it on the "Eating well quickly or cheaply" thread? I'm sure it could be made in any breadmaker or even a Kenwood or similar, and since Sainsbury's currently has their "maxi" packs of buffalo mozzarella at £1.00, I'd say a pizza big enough to stuff a family of four to capacity should come in easily under the £3.00 mark, even with a bit of meat in amongst the toppings. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted January 22, 2013 Share Posted January 22, 2013 I'll try to remember Major - need to do it at home when I have the recipe booklet in front of me though. Quote Link to comment Share on other sites More sharing options...
Saronne Posted January 22, 2013 Share Posted January 22, 2013 I make lovely brioche loaf in my Panasonic. It's great for using a few eggs (when they're abundant, that is )and makes a slightly more nourishing slice of toast in the morning. More 'ordinary' homemade bread is stored in my bread bin; If it's not eaten quickly, then I find it still makes excellent toast - and/or croutons or breadcrumbs for other recipes. I keep a bag in the freezer for the crumbs. Quick recipe for garlic croutons: cubed stale bread olive oil minced or grated garlic (as much or little as you like) salt and pepper to taste Heat a tablespoon or two of olive oil in a large fry pan. add the cubed bread and garlic. Stir until bread slightly toasted and garlic cooked. Season with salt and pepper to taste. Add to home made soup! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted January 22, 2013 Share Posted January 22, 2013 You can also make an excellent (if rather fattening!) Brioche bread and butter pudding - it's divine! Quote Link to comment Share on other sites More sharing options...
Saronne Posted January 22, 2013 Share Posted January 22, 2013 Very true . Also scrummy (and similar) is Brioche 'French toast' or eggy bread. Dipped in egg and milk and gently fried until golden. It's great with maple or golden syrup or jam. Quote Link to comment Share on other sites More sharing options...
Lavenders_Blue Posted January 22, 2013 Share Posted January 22, 2013 Oh good Lord, I am going to have to stop reading this thread - pizza, brioche, brioche bread and butter pudding... I am getting tubby just thinking about all these bready delights! Quote Link to comment Share on other sites More sharing options...
