Bread baking.

[Yorkie]

Hi Guys.
I'm always impressed by the diversity of skills on the forum so thought i would ask.

I am going to make some bread. The book says to use block margarine or lard. Which is best?

Any other tips would be great.

Hopefully Morrisons will have all i need.

Thanks.

 

[Roedeer 1962]

DONT USE THE SALT

 

[kes]

I use a bread maker - you can add stuff like olives etc. I dont recall lard or margarine, salt, wate,r bread flour, and yeast if I remember correctly.

 

[Chris J]

Sounds more like a recipe for pastry. Not bread.

 

[Rhodesianjess]

Just asked the Great Leader, she makes soda bread for our house. For soda bread, soft not block, margarine. Don't ask me why, can assure you it's delicious though!

 

[NoIDeer]

Don't use lard or margarine. Do use salt.

This recipe is foolproof :-

 

[opticron1]

Plus one for using olive oil and a bit of salt...... tried without salt and noticed the difference with the taste. Don't use lard or margarine for bread........ unless I'm making a special healthy option lard piece!

 

[malmick]

We don't add much salt to many things we cook. We add it for baking bread but not always the full amount in recipes, I understand that it helps with activating dried yeast. Definitely prefer olive oil too.

@NoIDeer both those recipes look good, we are focaccia fans and would add the rosemary like you've noted. What's the baking instructions for that? Cheers

 

[rafael fach]

Butter and add a bit of glutten

 

[NoIDeer]

We don't add much salt to many things we cook. We add it for baking bread but not always the full amount in recipes, I understand that it helps with activating dried yeast. Definitely prefer olive oil too.

@NoIDeer both those recipes look good, we are focaccia fans and would add the rosemary like you've noted. What's the baking instructions for that? Cheers

We bin the Pecans mostly, another good recipe that works. Got these on a fish cookery course in 2006.

 

[bogtrotter]

I use a bread maker, no skill required!

 

[ChrisJB]

This is best recipe I have found. Some effort to get starter going but well worth the effort if you like a chewy bread. Starter will keep months in fridge and revive no problem.

Bread with character: Hugh Fearnley-Whittingstall's recipes for sourdough

It isn't just sourdough's superb flavour that will reward your patience; its texture will, too

www.theguardian.com

 

[glasshalffull]

Hard to better

 

[malmick]

^ Cheers @NoIDeer

Pecans have their place, make a good pie. I'd not use them either in the recipe. Substitute with olives

 

[Devon Stalker]

I have experimented with loads of bread recipes from traditional to sour dough. If you want simple, then try this, it’s simple as!

Want the Secret to Fresh Bakery Bread Every Day? A 2-Week Fridge Shortcut.

Stop buying stale loaves. This genius dough lasts for 14 days in your fridge, so you can bake a crisp, chewy, rustic artisan boule whenever you want.

leitesculinaria.com

 

[davidjakt]

Get this. It, as they say, changed my life: simple to complex, all based on the minimal knead technique: The Handmade Loaf by Dan Lepard

PS Salt essential

 

[Ade8mm]

Yeast, flour and water is all you really require. A pinch of salt if you must.

Add some warm water to the yeast. When it starts to bubble add the flour (via a sieve) and kneed it. Add more flour if it is too runny. It is best to always sieve the flour first.

Cover and leave somewhere warm (in the sunlight if outside)

Let it rise, then "knock it back" and kneed again. (this makes a big difference for some reason)

After it rises a second time, mould to shape or put in baking tin etc and bake away.

Enjoy experimenting. Great fun.



Or






I always like to bake some bread wherever I travel

Yummy

 

[Klenchblaize]

I like it nice and nobby:
K

 

[willie_gunn]

Yeast, flour and water is all you really require. A pinch of salt if you must.

Add some warm water to the yeast. When it starts to bubble add the flour (via a sieve) and kneed it. Add more flour if it is too runny. It is best to always sieve the flour first.

Cover and leave somewhere warm (in the sunlight if outside)

Let it rise, then "knock it back" and kneed again. (this makes a big difference for some reason)

After it rises a second time, mould to shape or put in baking tin etc and bake away.

Enjoy experimenting. Great fun.View attachment 189753

View attachment 189754

Or


View attachment 189755

View attachment 189756

I always like to bake some bread wherever I travel

Yummy

That travelling kit is very neat indeed

 

[sikamalc]

Some of you guys could be on master chef. The photos of the bread looks mouth watering.