3.6m Omlet Chicken Run for sale, Brand New in Boxes, Milton Keynes (MK19)

[bluekarin]

Just browsing in Waterstones today, just to have a look at this book.......turns out it was on the sale rack for £14.99 instead of £25! Had to be done I have to say it seems an amazing book and I am already planning on working my way through it. Thank you for showing me this food writer/baker

[bluekarin]

Currently have recipe number one on the go - a basic loaf of bread. Very odd just kneading for a short while then resting for 10 mins. Also, not putting sugar into bread dough is strange as well. The proof is in the pudding as they say, or in this case, the bread

[Goosey Lucy]

I promise you, his stuff works. At least it has for me. And I know what you mean about the reduced kneading but again you still get great results.

 

I hope your bread came out ok. I'm making his naan bread today. What doesn't get eaten goes into the freezer and reheats beautifully.

[Daphne]

I'll be interested to know how you get on, as I have a couple of older books of his (breads and cakes) and I have managed to make some of the nastiest things ever from them. I remember some muffins that had to go straight in the bin. It has put me off, even though it was probably user error

[bluekarin]

I think I didn't let it prove for long enough as it didn't rise very much. It was, however, a very tasty loaf, with a really crusty crust. I did think it lacked a bit of sweetness but that might be due to the lack of proving. I will give it another go though. It can't have been too bad as it is all gone - after school snacking plus YD had it instead of rice with the pork chilli con carne

I have also started a blog about this, so as not to fill up the Omlet board with my mutterings. The link is in my sig

[Daphne]

I've been for a looksee - you started yesterday Lovely

[Goosey Lucy]

Love your first blog entry.

 

Lucy x

[chickencam]

I have just read your blog too, just one comment, I think that maybe you need to take into account the room temperature, bread takes a lot longer to rise in a cool room at this time of year.

 

Good luck with your baking and I will read along with interest.