Thread: Baking Breads

Is it available?

Got a good recipe for a heavy brown bread coming.

Have you had a look in Tescos?

I would need to go to one first.

My local Big C and Carre Fourre don't do it.

Maybe Tesco at the Mall Bang Kapi will

Recipe is being MSN'd to me rather slowly by my mother.

I will give you a complete one in a minute.

It's orignally a Delia one but modified by mummy to make it better.

1lb bread flour ( 50% Wholemeal 50% Strong bread flour)

2 teaspoons salt

12-13 fl oz hand hot water

1 teaspoon brown sugar

2 level teaspoons dried yeast (use the kind you stir through flour)

Mix dry ingredients and stir in water gradually until you have a smooth ball of dough that leaves the sides of the bowl clean.

Stretch and fold into an oblong to fit tin(s). tins should be greased. sprinkle with a little flour

Cover with damp tea towel or poly bag and leave in warm place to rise.

When about doubled in size put in pre-heated oven 200C for 30-45 mins depending on size.

Loaf should sound hollow when tapped on bottom

Beer Bread

3x7g sachets dried yeast

1oz sugar or honey

625ml tepid beer

1kg strong white flour

1oz salt (that sounds a lot)

2 teaspoons cooking oil

follow usual kneading routine and leave to rise till doubled in size. Knock it back and put in tins. Leave to rise and bake as usual.

Soda Scones

1lb plain,all purpose flour

2 level teaspoons salt

2 " " bicarb of soda

4 " " cream of tartar

1/2 pint milk

Heat girdle.

Mix all ingredients to a light elastic dough. Divide into 3 or 4 pieces and roll each thinly into rounds and cut into four. Cook on fairly hot girdle 3-4 mins each side

She is on a roll just now (no pun intended)

Taken 15 minutes for these two recipes

She says the Soda scones don't last as long as normal bread.

They are wicked, I remember them when I was little.

How do you cook on a girdle?

I think she means a rather large heavy frying pan

Potato Scones

8oz cold cooked potatoes
mashed with 1/2oz butter & little salt

2oz plain flour

pinch of baking powdre

mix all to make pliable dough

roll out very thinly on a floured bord

cut into shape

cook on a hot girdle about 3 mins each side

cool in a CLEAN tea towel

I have made two batches of bread so far with only white flour from Carre Fourre.

Was really good.

I now have rye flour and whole wheat flour and some wheat bran as well so should be able to make some good breads.


Can a mod change this title to Baking Breads please.

Originally Posted by mrsquirrel

Beer Bread

3x7g sachets dried yeast

1oz sugar or honey

625ml tepid beer

1kg strong white flour

1oz salt (that sounds a lot)

2 teaspoons cooking oil

follow usual kneading routine and leave to rise till doubled in size. Knock it back and put in tins. Leave to rise and bake as usual.

I take it the beer is for drinking while you watch someone do all the tedious cooking malarky is it? Don't know why it should be tepid though.

Tepid beer will promotoe the anaerobic respiration carried out by the yeast at better optimum rate.

I got some cooperes pale ale to try this with

^ Waste of good beer if you ask me.

Originally Posted by Gerbil

^ Waste of good beer if you ask me.

It's ok - that Coopers Pale Ale is pretty poor. Leo is far superior.

Originally Posted by mrsquirrel

Potato Scones 8oz cold cooked potatoes mashed with 1/2oz butter & little salt 2oz plain flour pinch of baking powdre mix all to make pliable dough roll out very thinly on a floured bord cut into shape cook on a hot girdle about 3 mins each side cool in a CLEAN tea towel __________________

This is very similar to Irish potato bread, its delish if you fry it up in bacon fat.

Originally Posted by Marmite the Dog

Originally Posted by Gerbil

^ Waste of good beer if you ask me.

It's ok - that Coopers Pale Ale is pretty poor. Leo is far superior.

Did I tell you that my local now has it on tap. Coopers pale ale i mean.

Originally Posted by MeMock

Did I tell you that my local now has it on tap. Coopers pale ale i mean.

My condolences.

Originally Posted by mrsquirrel

cool in a CLEAN tea towel

wow lucky you / she mentioned that bit I wass juz gonna use a dirty teatowel ? or body towel or hanky even ?

1lb bread flour ( 50% Wholemeal 50% Strong bread flour)

1Ib? can I use 450 grammes instead or 0.45 kg ??

I'm not an imperial user these days so i converetd to grams.

If you feel that you have to be pedantic would you mind doing it else where.

Originally Posted by mrsquirrel

I'm not an imperial user these days so i converetd to grams.

If you feel that you have to be pedantic would you mind doing it else where.

lighten up - it all in fun.

I apologize in advance for the non-metric measurements. I still cook in Imperial.

Bring one can of beer to a simmer in a sauce pan and stir in half a cup of corn meal. When the corn meal is good and thick add a pat (tablespoon) of butter and a little bit of salt. Set this aside to cool.

Put two packages of yeast in a few tablespoons of water along with a tablespoonful of sugar.

When the cornmeal has cooled and the yeast mixture is nice and bubbly combine the two.

Add a total of six cups of flour while mixing. Half of it should be plain white flour unless you have some gluten flour, in which case you can use less white flour and more of other grains. The other grains can include: whole wheat, graham, cracked wheat (no more than half a cup), rolled oats, rye, etc. If desired, add a tablespoonful of instant coffee for color.

You may need to add a little water depending on the humidity and the water content of the flour.

Knead the dough until you can see and feel the strands of gluten. The dough should be firm and shiny.

Form the dough into a ball, coat it lightly with oil and put in a bowl, cover with a piece of cloth and let rise for an hour or so.

Punch down and let it rise again.

Form it into two balls (or one long loaf) and put onto a board covered with corn meal. Slice a nice cross-hatch design into the top with a sharp, damp knife.

Let it rise until it has doubled in size.

Pre-heat an oven and baking pan or stone to very hot (375 degrees F or so)

Brush a mixture of egg yolk and water onto the top of the loaf.

Slide the loaf into the oven onto the pan or stone.

Cook for 15 minutes.

Reduce heat and cook for another 45 minutes, or so.

What's corn meal? Same as conr flour?