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  1. #1
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    PAG's Avatar
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    19-01-2024 @ 11:31 PM
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    Just Loafing Around.

    Making bread has always been something of a black art for me, but undeterred, time for another go. First thing, make it as simple as possible.

    Flour onto a worktop, formed into a well.



    Yeast had been dissolved in some tepid water for about 5 minutes, with a small amount of sugar added to it. Gradually poured into the well of the flour, using a fork to mix it.





    Once everything combined, I put the sticky mix into a mixer armed with a dough hook and processed for about 7 or 8 minutes. The dough was then put into an oiled bowl, covered with cling film, and allowed to prove for a couple of hours.



    After which, it had doubled in size.





    On a floured surface, punched the air out, and cut in half (enough for two loaves).



    Put one half into a loaf tin, and covered with a damp tea towel to prove again for an hour.



    Its now risen again, and ready for 30 minutes in the oven.



    Definitely one of my better efforts. As I'm dieting, M'Sahib will be enjoying this for the next few days, though most of it will be frozen.




  2. #2
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    Good effort PAG, how the hell you can resist carving off a 2inch slice of oven warm goodness and laying a slab of butter on and getting it all over your face is beyond me. I had to give away my bread machine as the bread always went crumbly in day 2 but the real problem was eating half of it with butter before it got used for sandwiches. I may have to try again and test my resolve.

  3. #3
    Thailand Expat
    PAG's Avatar
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    ^

    Must admit, the smell alone is enough to make me want to wrap my hand in with the diet. This is the second one just out of the oven (only got 1 loaf tin - to be remedied by Lazada within the next couple of days).


  4. #4
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    17-03-2024 @ 06:11 PM
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    This is the receipe for Challah that I used both to bring as a braided loaf to gatherings and in loaves for everyday toast.
    Yeah, I know that white flour and sugar are evil and oil is not so good for your either, but...


    Challah (from Uncle John's Original Bread Book)
    In large mixing bowl (warmed) ix together and let stand until 'foamy'
    For: one lg. braided loaf 2-3 sm. pan loaves
    Dry Yeast 1-pkg 1/2-pkg (1 1/4 tsp)
    Water (warm) 1-cup 1/2-cup
    Sugar 1-tsp 1/2-tsp
    Just Loafing Around.-p1000686-jpg
    In the meantime melt and save wrapper from):
    For: one loaf 2-3 sm. pan loaves
    Margarine 1-stick 1/2-stick
    or veg. oil 1/2 cup 1/4 cup
    Add:
    Salt 2-tsp 1-tsp
    Sugar (white) 1/4 cup 2 tbsp

    Beat and then add eggs (reserving some in the cup for later)
    Eggs (large) 3 2
    Stir all of the above into the yeast/water in the mixing bowl
    Just Loafing Around.-p1000685-jpg
    Mix in unbleached all-purpose or bread flour until too stiff to stir.
    About 5 cups 3 cups
    Just Loafing Around.-p1000687-jpg
    Turn out on floured board and begin to knead - push the ball away from you with your palms. Just Loafing Around.-p1000688-jpg
    Fold back into a ball, give it a quarter turn, repeat. Continue adding small amounts of flour and knead until no longer sticky (~10 minutes). Just Loafing Around.-p1000689-jpg
    Place back in the mixing bowl after rinsing it out, and put it covered in a warm place, such an oven with a pilot light. Let it rest (you and the dough) for at least an hour - the ball should be noticeably larger. Just Loafing Around.-p1000691-jpg


    Re-flour the board and pull into either three equal portions for either one braided loaf or 2-3 small loaves. For a braided loaf roll out into long 'ropes' of around 15-inches until you have three more-or less equal strands. For 2-3 small loaves form into oblongs and then fold over the ends into the middle and then the fold over the middle so the 'seam' is underneath and put in loaf pans (either non-stick or greased). Just Loafing Around.-p1000694-jpg
    For a braided loaf pinch the three strands together and braid one over the other until you get the end - pinch this together. Move to a greased baking sheet, cover, and back into the oven to rise again - this time around 45-minutes. [IMG]file:///C:/Users/Stephen/AppData/Local/Temp/msohtmlclip1/01/clip_image016.jpg[/IMG]
    Remove from the oven and pre-heat the oven to 350o. Brush with reserved beaten egg. For a braided loaf sprinkle with poppy seeds, for 2-3 small loaves that are going to the toaster, leave off the seeds as they make for a messy kitchen and breakfast table. Just Loafing Around.-p1000700-jpg
    Bake for about 45-minutes until well browned and 'thumps' hollow. Remove from oven, and transfer to rack to cool, covered with a tea towel (you do have tea towels, don't you). Just Loafing Around.-p1000701-jpg
    Last edited by mudcat; 10-09-2021 at 07:02 PM.

  5. #5
    Thailand Expat Saint Willy's Avatar
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    30-04-2022 @ 02:44 AM
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    Might want to edit your own name out? H

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