janewilliams20: (Default)
 So let me make a note here for future reference, since I got exactly the result I wanted - a dense even loaf with a good taste of rye and so on, and a crisp but thin crust.
200g water (yes, g, a baking book pointed out that you can get a lot more accuracy by weighing than by using a measuring jug)
1 tbsp olive oil
3/4 tsp salt
2 tsp Xylitol
Flours: 150g brown bread flour, 100g rye, 50g buckwheat
1/2 tsp yeast (no, not the whole sachet)
About 1 tsp caraway seeds (that was all I had left), 2 tsp onion seeds, 2 tsp fennel seeds
Bread maker program 3 (wholemeal), small size.

The shape was a little odd, as if there wasn't enough mix to cover the bottom of the pan. I might do a larger loaf in the same proportions next time.

It's very nice to spread goat's cheese on. But too solid (and too small) for sandwiches, but that was never the intention. I@ll have to try it with pate, too.
janewilliams20: (Default)
I've just upgraded to one that will do a 2lb loaf, not just 1.5. The older, smaller one has absolutely nothing wrong with it (last used yesterday), but is surplus to requirements. You could probably purchase something similar for £25 or so, so not worth posting or travelling long distances for, but would any of my friends like it before I put it on Freecycle?

Update - taken!

janewilliams20: (Default)
I have bratwurst left, I fancied having them in rolls, I only have sliced bread and can't face going round the shops for one item. I could make them....

OK, so I used the breadmaker to make the dough, but it was "real" ingredients, not a packet mix, and one experiment worked: using Xylitol instead of "real" sugar does activate the yeast. I can have low-sugar bread.
Second step foward is working out where to put the result to rise. Turn on the top oven. While it's heating up, put the rolls to rise on their tray, covered in a cloth, at the bottom of the bottom oven. Time and temperature - perfect.
Haven't yet tasted them, but it looks good. Two long ones for sausages, three round flat ones for burgers.


May. 14th, 2013 06:54 am
janewilliams20: (Default)
 I don't often remember my dreams, but I remember two from last night.
The final one was about making another veg-based soda bread - courgette and carrot this time, using carrots from a pre-prepared salad that chops them julienne, not fine enough for bread. Not all that interesting, though I may try that mix at some point.

The penultimate dream was about queueing to buy tickets for four for a show, and making the most of vouchers and specials deals to get them with minimum queueing. Pretty boring really, until I woke up and remembered what the show was. Wallace and Gromit, live.
Yes, live.
I'd pay quite a lot of money to see that for real.

janewilliams20: (Default)
This is the latest experiment, aimed at France , when I'll need to produce gluten-free bread from the basics found in a small French shop plus whatever I take with me on the train.

It's just gone in the oven, so let me note down what went into it before I lose the list
Celeriac, grated, 155g
Instant mash, 125g bag
Cottage cheese 300g tub
3 eggs, beaten
Bicarb, 2 tsp
Xanthan gum, 1 tsp

Mix the lot, and form into a ball. Put on a small baking sheet, and put in the oven.

Tools needed:
big mixing bowl
bowl to beat eggs
grater for celeriac
measuring spoon for tsp
small baking sheet and means of greasing it

It had nearly an hour at 180° and was still doughy. Looked like it had risen better than I expected, just not cooked.

Gluten-free soda bread raw

30 min:
Gluten-free soda bread 30 min

55 min and cooling:
Gluten-free soda bread done

It then went back in the oven. Once I'd decided that I really couldn't let the crust go any darker, it came out again, and was cut

Gluten-free soda bread cut That's still rather doughy, but tastes wonderful, and is lighter and more airy than the potato scone recipe it was based on. The soda must have done the trick. More next time, I think. I've been advised that Xanthan gum does tend to make things hold moisture more.
janewilliams20: (Default)
I should stop making that celeriac and bue cheese soda bread. It's far too nice, and bad for diets.
Abel & Cole, any weight-gain this week is all your fault!

We went to the farmers' market at Frosts In Willington on Sunday, and left there with lots of lovely bread, too. Each loaf has been halved, so I can use half and freeze half, but that's still a lot of bread, and very hard to resist.

janewilliams20: (Default)

Quite unusual for me, but I saw a nice recipe for a savoury "bread" (no yeast) and thought I'd try it. I spotted it in the Sainsbury's mag as a means of using up fresh sweetcorn, since it's in season, but what I had to use up was a bag of frozen that had been sitting around way too long. Since then I've found it on their website, too. "Corn, chive and parmesan loaf"

pic and details under here )

It's gorgeous! Very moist, no need for butter on it.


janewilliams20: (Default)

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