Today I murdered some yeast!!! - Page 4

lostkat · 19-03-2008, 18:31

Quote:

Originally Posted by BBelle

Wow! That bread is Hooooge!

your buns look delicious Kate

Where did you get the yeast from? I have a pasta maker and I think you need 'special' flour or yeast for that? But Asda is (obviously) pants.

BB x

No yeast in pasta

You need "Type O" pasta flour, which you can certainly get from Tesco or Morissons because I bought my pasta flour from Tesco and I saw it in Morissons yesterday. There are so many people making their own bread/pasta etc. nowadays that you shouldn't have any trouble finding it

The stuff I have is this

vix · 19-03-2008, 20:09

Quote:

Originally Posted by lostkat

I'm making Chelsea buns next

I was going to do some tonight, but couldn't be bothered going in the cold to the shops for some eggs... and I don't think the neighbours would appreciate me sneaking into their garden and squeezing their hen for another one

Go squeeze the hen!!!

I love proper eggs

BBx · 19-03-2008, 20:53

Quote:

Originally Posted by lostkat

No yeast in pasta

You need "Type O" pasta flour, which you can certainly get from Tesco or Morissons because I bought my pasta flour from Tesco and I saw it in Morissons yesterday. There are so many people making their own bread/pasta etc. nowadays that you shouldn't have any trouble finding it

The stuff I have is this

Cool thanks Kate

I meant flour... dur.

I was thinking suet for making dumplings, Asda deffo don't have pasta flour

Sainsburys might though

thanks for the advice!

BB x

Feek · 19-03-2008, 21:36

I've just put some hot cross buns in for dough, didn't check beforehand to see how long it'll take though and flapped a little when I saw it's 2:20 in the maker - Good job I wasn't planning on an early night!

Feek · 20-03-2008, 00:55

They came out looking more like hot cross rolls rather than buns because I didn't flatten them enough before baking but I can't help feeling the sugar glaze was a bad move - Pure sweetness on top and perhaps just a tad too sugary.

I shall make some more over the weekend and put an egg glaze on before baking instead methinks.

lostkat · 20-03-2008, 07:13

Yeah, my sugar didn't look that great when it had dried really and cracked off when the buns were moved. You're supposed to have a sweet covering for them as that's what makes them sticky. Good Food suggests brushing with golden syrup after they come out of the oven.

Also, if you want more perfect crosses, put your flour mix into a plastic bag, cut off a tiny bit of one of the corners and pipe the mixture into crosses. Gets a more accurate result.

phykell · 02-03-2009, 16:18

Sorry to drag this thread up - just a quick note to say I bought a Panasonic SD255 based on what's been said in this and other threads here. I made my first loaf with it last night and woke up to freshly baked bread this morning

I used half very strong white flour and half ordinary wholemeal flour. The result was a bit heavy as though it needed more yeast but I think that's down to the wholemeal flour not being "strong". I'm going to try some live yeast in my next one - I'm used to making my own bread and that's the only obvious difference so far, that there's less of a "yeast flavour" using the breadmaker. Personally, I really like the yeasty taste - it's nice to spread the live yeast onto freshly made bread instead of butter plus it's free from bakeries or supermarkets

Glaucus · 02-03-2009, 16:25

Love fresh bread and find kneading stress relieving. Don't see the point in a bread maker.

Trouble is a fresh loaf of bread lasts about 2 minutes. Bit of butter on fresh hot bread and I don't stop eating till it's gone.

phykell · 02-03-2009, 16:47

Quote:

Originally Posted by AcidHell2

Love fresh bread and find kneading stress relieving. Don't see the point in a bread maker.

Trouble is a fresh loaf of bread lasts about 2 minutes. Bit of butter on fresh hot bread and I don't stop eating till it's gone.

That's what I've alays said TBH

I do like making my own bread - the idea of waking up to the smell of it, ready to eat, is what swayed me plus with a breadmaker, it's more likely I'll use it to make all my bread. Making it by hand tends to become a bit of a chore if you want to have it all the time.

Glaucus · 02-03-2009, 17:01

Losley bread related, but this reminded me of something I use to eat as a kid on the occasional Sunday.

Cinamon rolls with golden syrup on the bottom of the baking dish and a simple icing on top. Served with a large bowl of fruit salad.

19-03-2008, 21:36	#34
Feek ex SAS Join Date: Jun 2006 Location: JO01ou Posts: 10,062	I've just put some hot cross buns in for dough, didn't check beforehand to see how long it'll take though and flapped a little when I saw it's 2:20 in the maker - Good job I wasn't planning on an early night! __________________

20-03-2008, 00:55	#35
Feek ex SAS Join Date: Jun 2006 Location: JO01ou Posts: 10,062	They came out looking more like hot cross rolls rather than buns because I didn't flatten them enough before baking but I can't help feeling the sugar glaze was a bad move - Pure sweetness on top and perhaps just a tad too sugary. I shall make some more over the weekend and put an egg glaze on before baking instead methinks. __________________

20-03-2008, 07:13	#36
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	Yeah, my sugar didn't look that great when it had dried really and cracked off when the buns were moved. You're supposed to have a sweet covering for them as that's what makes them sticky. Good Food suggests brushing with golden syrup after they come out of the oven. Also, if you want more perfect crosses, put your flour mix into a plastic bag, cut off a tiny bit of one of the corners and pipe the mixture into crosses. Gets a more accurate result. __________________ Oooooh Cecil, what have you done?

02-03-2009, 16:18	#37
phykell Vodka Martini Join Date: Sep 2007 Posts: 833	Sorry to drag this thread up - just a quick note to say I bought a Panasonic SD255 based on what's been said in this and other threads here. I made my first loaf with it last night and woke up to freshly baked bread this morning I used half very strong white flour and half ordinary wholemeal flour. The result was a bit heavy as though it needed more yeast but I think that's down to the wholemeal flour not being "strong". I'm going to try some live yeast in my next one - I'm used to making my own bread and that's the only obvious difference so far, that there's less of a "yeast flavour" using the breadmaker. Personally, I really like the yeasty taste - it's nice to spread the live yeast onto freshly made bread instead of butter plus it's free from bakeries or supermarkets __________________

02-03-2009, 16:25	#38
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	Love fresh bread and find kneading stress relieving. Don't see the point in a bread maker. Trouble is a fresh loaf of bread lasts about 2 minutes. Bit of butter on fresh hot bread and I don't stop eating till it's gone. __________________

02-03-2009, 17:01	#40
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	Losley bread related, but this reminded me of something I use to eat as a kid on the occasional Sunday. Cinamon rolls with golden syrup on the bottom of the baking dish and a simple icing on top. Served with a large bowl of fruit salad. __________________