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bread
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I saw the question from barmyarmy, and wonder if anyone knows why home made bread NEVER tastes like shop bought bread. what do they do that we don't do?
and why does my wholemeal bread come out like high density concrete slabs? and, has anyone noticed, that when you try to feed home made bread to the ducks, they won't eat it? ( mind you, no body in my house will eat it either) BUT, I can make good nan bread, but you can't make sandwiches with that.
doristhundercrack.
and why does my wholemeal bread come out like high density concrete slabs? and, has anyone noticed, that when you try to feed home made bread to the ducks, they won't eat it? ( mind you, no body in my house will eat it either) BUT, I can make good nan bread, but you can't make sandwiches with that.
doristhundercrack.
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My wife has been making bread at home for about 30 years, with wholemeal flour. I find any other bread relatively tasteless and textureless. I think the main difference is that she uses fresh yeast bought from a local baker, but I've heard that supermarkets with their own bakery will give you a few ounces for free. If you want her recipe let me know and I'll ask her to post it.
recipe for pashwari nan:
same as white 2lb loaf EXCEPT;
make up the fluid with a 50g satchet of pataks creamed coconut and 250ml of plain yoghurt.
add a finely grated peeled apple.
add a teaspoon of red chilli pepper
add a few sultanas if you wish
1 tablespoon ground almonds
use butter not oil.
mix together well, the longer the better.
after kneading shape into round or pear shapes. flatten them down well,use a rolling pin, if they are too thick, when they rise they will look like rolls.
leave to rise in a warm place for an hour.
bake in a hot oven on the top shelf for about five mins.
then, if you wish, you can sprinkle with more chilli pepper,ground black pepper and paprika,( a teaspoon of each,mixed)place under a hot grill for a few seconds to give that burnt appearence.(I prefer mine from the oven, as they are softer)
some recipes advise to put under a hot grill to cook from the start, but this usually burns them on the outside and leaves them soggy in the middle.
after you have made the first batch, you can adjust the ingredients to suit your taste.
this is a nice creamy bread with only good ingredients.
happy baking.
doristhundercrack.
same as white 2lb loaf EXCEPT;
make up the fluid with a 50g satchet of pataks creamed coconut and 250ml of plain yoghurt.
add a finely grated peeled apple.
add a teaspoon of red chilli pepper
add a few sultanas if you wish
1 tablespoon ground almonds
use butter not oil.
mix together well, the longer the better.
after kneading shape into round or pear shapes. flatten them down well,use a rolling pin, if they are too thick, when they rise they will look like rolls.
leave to rise in a warm place for an hour.
bake in a hot oven on the top shelf for about five mins.
then, if you wish, you can sprinkle with more chilli pepper,ground black pepper and paprika,( a teaspoon of each,mixed)place under a hot grill for a few seconds to give that burnt appearence.(I prefer mine from the oven, as they are softer)
some recipes advise to put under a hot grill to cook from the start, but this usually burns them on the outside and leaves them soggy in the middle.
after you have made the first batch, you can adjust the ingredients to suit your taste.
this is a nice creamy bread with only good ingredients.
happy baking.
doristhundercrack.
Sorry to have been so long in posting this recipe,have had a problem signing in.
BREAD.(in imperial measures)
1lb7ozstrongplain flour(white or wholemeal)
1/2tsp salt
1 sachet dried yeast(easy blend)
1tablespoon soft margarine(heaped)
1tspn sugar
3/4pt lukewarm water
Mix dried ingredients add water knead .This makes one loaf(in a 2lb loaf tin) and three rolls.Or one large loaf if you prefer.
Prove for about 1 hour bake at 180(fan oven) or 200 ordinary oven.
Loaf.....30mins rolls approx 10mins.
I use 2 thirds wholemeal to one third white.
Happy Baking.
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