crusty bread

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Mrs Fiddlesticks

Joined: 02 Nov 2004
Posts: 10460

Posted: Wed Jan 12, 05 2:23 pm Post subject:
i notice that the old bread machine advocates milk powder in the recipe ( i usually forget!) what would that do? I've tried adding an egg in the liquid, not a bad loaf but a bit cakey in texture and dries out quicker.

Sarah D

Joined: 28 Oct 2004
Posts: 2584

Posted: Wed Jan 12, 05 2:30 pm Post subject:
No idea. I'm a bread Luddite..........

Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Wed Jan 12, 05 2:33 pm Post subject:
Supposed to make it store longer, can't see why, I think it makes it sweeter and don't like it so never use it. The Hamlyn All Colour Cookbook (the old one) has a recipe for baps...and I dare say like me you have a million in your bookshelves too, perhaps there are some ideas and tips there?

Mrs Fiddlesticks

Joined: 02 Nov 2004
Posts: 10460

Posted: Wed Jan 12, 05 3:03 pm Post subject:

Bugs wrote:

The Hamlyn All Colour Cookbook (the old one) has a recipe for baps...and I dare say like me you have a million in your bookshelves too, perhaps there are some ideas and tips there?

doh! ( could have been a pun....!!) I've got that book ( who hasn't!) off to look at it now! Its usually the simple answers isn't it?

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Wed Jan 12, 05 4:33 pm Post subject:

If you leave the bread in the machine to cool it goes softer. You have to store it somewhere airtight though! My bread machine has a sandwich programme for a softer crust, but I like it crusty, so I've never used it. I'll try it tommorow and see what happens.

It said in the book that milk powder was to increase the nutritional value of the bread. I didn't have any milk powder, so never bothered with it (seems to be fine up to now) the flour people said not to put sugar in, so I don't, and yesterday we ran out of butter, so I left that out as well. Apparetnly it's supposed to improve the keeping qaulities, but our bread lives on the breadboard (cut end down) and gets eaten within about 12 hours, with may be a bit left overnight for toast in the morning, so I wouldn't know about keeping it!

Sugar is supposed to make it crustier, so if you leave that out it might help. clarks say not to put sugar in it anyway.

Sarah D

Joined: 28 Oct 2004
Posts: 2584

Posted: Wed Jan 12, 05 5:45 pm Post subject:
( who hasn't!) I haven't, that's who.

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Wed Jan 12, 05 6:08 pm Post subject:

wellington womble wrote:

We've experimented with butter, sugar, different yeasts, milk powder, all manner of things like that in the bread machine. A bit of sugar does indeed help the crust, but the milk powder doesn't seem to do a thing. Butter doesn't seem to produce a better loaf than using a bit of vegetable oil does, and adding some oil or butter certainly helps the bread keep without going stale.

I find that I get a crustier loaf from the bread machine by taking it out hot and wrapping it in a teatowel, rather than keeping it anywhere airtight. It crusts as it cools. A bit less oil in also helps.

Mrs Fiddlesticks

Joined: 02 Nov 2004
Posts: 10460

Posted: Wed Jan 12, 05 6:29 pm Post subject:
i tend to use oil in mine as the recipe calls for a tablespoon and I'm too lazy to scrape butter in and out of a tablespoon, so I just measure out the oil instead. Tend to reach for the olive oil too as its handiest! And the Hamlyn all colour cook book is a classic of its time - apart from the chicken in aspic recipe!!

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Wed Jan 12, 05 6:30 pm Post subject:

Sarah D wrote:

( who hasn't!)

I haven't, that's who.

Nor I.

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Wed Jan 12, 05 6:31 pm Post subject:

sean wrote:

Sarah D wrote:

( who hasn't!)

I haven't, that's who.

Nor I.

You can add me to the list too... (I'm not saying it's not a good book though, we've got a Mary Berry one in that vein)

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28234
Location: escaped from Swindon

Posted: Wed Jan 12, 05 6:51 pm Post subject:

Fiddlesticks Julie wrote:

apart from the chicken in aspic recipe!!

We tried something like that once

I said no way immediately on tasting OH persevered a little longer

jema

Mrs Fiddlesticks

Joined: 02 Nov 2004
Posts: 10460

Posted: Wed Jan 12, 05 6:55 pm Post subject:
this book - an updated version I fear.. https://www.amazon.co.uk/exec/obidos/ASIN/0600575292/qid=1105555970/ref=sr_8_xs_ap_i1_xgl/202-3855342-5588626 (and if anyone knows how to shorten a link I'd be grateful! )

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Wed Jan 12, 05 6:58 pm Post subject:

Fiddlesticks Julie wrote:

(and if anyone knows how to shorten a link I'd be grateful!

)

have you downloaded mozilla firefox yet? If you have you can install an extension called TinyURL that does it for you, if not you can visit this site:

https://makeashorterlink.com/index.php

Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Wed Jan 12, 05 7:27 pm Post subject:
And they're nice people, the makeashorterlink bunch...

Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Wed Jan 12, 05 7:30 pm Post subject:
And the updated Hamlyn isn't a patch on the original...thai fish cakes and double choc brownies, very 90s...my mum's has been "borrowed" by my brother, so when I spotted one at the station bookswap (on which I shall elaborate in a separate thread sometime) I leaped on it. Well worth 40p

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