We have a bread machine but also make Irish soda bread as it's quick and easy and doesn't involve leaving in airing cupboards to rise! Trouble is homemade bread is so nice a loaf is gone in 5 minutes:)
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We have a bread machine but also make Irish soda bread as it's quick and easy and doesn't involve leaving in airing cupboards to rise! Trouble is homemade bread is so nice a loaf is gone in 5 minutes:)
I use a bread machine very often and really like it. I like to grind up flax seed to make a granary loaf extra nutritious. I like to make malt loaf too with dates in, that's very easy to do and you don't need the machine. Yum...might go and make some now ;-)
I like adding nuts or seeds - especially hemp seeds - to quick breads, whether or not they call for it. I'm sure this would work with rising breads too.
i read the title as making your own bed.:p
wich i could probably use some advice on...
I have a bread maker, but I have never used it. All the recipes I've seen have milk in. Anyone got any good breadmaker recipes?
Also pumpkin seed bread...what the hell do you do with it?
Well - I do all my own bread - even without a bread maker it just takes a few minutes each day - because all the work is done by the dough! I have also used a bread-maker - and it makes less mess - but i don't find it any easier really - as you are left with an odd shaped tin to clean at the end. I am surprised that there are some makers that recommend milk as the liquid- it really is not necessary - bread is just flour water and yeast really - all the additions like fat of various types, seeds and fruit are not strictly necessary but just there fore personal taste and extra nutrition etc. I suppose that doughs with fruit in are often richer - so tend to have butter, egg etc in most recipes - but I'm sure it is not needed. I just experiment. I love soda bread also and as Hemlock says - that is even easier!
Emzy,
I have used powdered almond milk for bread machine recipes and it has worked really well. Mostly I just use flour, water, salt and yeast. I did get some powdered soya milk to try but haven't got round to it yet.
My fiancée and I never buy bread from the store. I enjoy baking (in fact, some loafs are cooling right now), and she enjoys my bread so why would we spend a lot of money on something that doesn't taste half as good as what you can make yourself? :-)
I don't use a bread maker -- they look really weird to me. We do, however, have a wonderful Bosch MUM7200 that I use. It's paid for itself many times over by now. Especially since I use the blender to make soy and oat milk as well.
I would suggest that you find some recipes that you like, and that you start experimenting as soon as possible. Go nuts -- it's your bread, and you can make it any way you like it. I never use recipes anymore, simply because I like to try new things and because it's so much fun to have something new every time.
As for tips: if you make your own soy milk, use the soy bean pulp (Okara) in your bread! Incredibly healthy, and the bread will keep you full for a long time. In fact, chickpeas work very well too -- prepare them as if you were making hummus (go ahead and make it runny, of course), and you can easily sneak more wonderful beans into your diet.
[All my edits are language related, sorry about that!]
You don't need milk powder (or a vegan alternative), I believe it changes the texture, or is meant to make it last longer, or give a better crust, or something. I never bother. I also don't let my breadmaker go all the way (I'm saving myself until we're married ;)) but just put it on the dough cycle and make rolls or hot cross buns or what-have-you with the dough.
I recently broke out the bread machine and man do I love making bread. I get so creative and start throwing in all sorts of stuff. Yesterday I made some wheat zucchini bread. Oooo I spread some almond butter and plum jam on it and let me say YUM LOL.
Here is a site with some bread machine recipes (some marked vegan) for anyone interested:
http://www.fatfree.com/recipes/breads-machine/
I haven't really tried any of these cause like I said I got caught up in my own creativity. :)
More posts about making your own bread can be found in 'The Bread Making/Recipe Thread' amongst other threads.
Hi, I have a recipe that I use all the time for sun dried tomato and olive bread. My question is can I swap out half of the AP flour for WW flour or will I have to change the amount of liquid used? I really love this bread but I really think I should add some fibre to it to make it a bit healthier.
Thanks in advance,
Jaime the long-time cook but new baker:)
I tend to use whole wheat flour for anything that calls for flour and I've found that the liquid content remains pretty much the same (I like to make foccacia bread, which I'm assuming is somewhat like yr sun dried tomato and olive bread...)
Thanks so much for the recipes! I was into making my own bread a few years ago (before I was vegan) but kind of lost the habit. Now I am getting back into it and need some good vegan-licous recipes. I will try some from that website to get me started and them tinker with them to my liking. I will post any good ones:)
For a while after going vegan I started making my own bread, and it usually came out utterly vile. Seriously, I could have built a house with it. I started making jokes about my famous dwarf bread (apologies for the somewhat obscure Discworld reference). But every now and then I'd pop out a loaf that was absolutely perfect, so I kept at it for a while. I haven't done it for a long time now, but I bet I can find the recipe if I poke around my dad's kitchen a bit. It was really simple, just flour, water, baking soda, and... soymilk, I think. It probably just needed some gluten added to enfluffen it. Maybe I should try again.
PS. My passive-aggressive prick of a dad offered me my mom's old bread machine after she died. I turned it down and took the offer as a challenge.
PPS. Yes, "enfluffen" is a word. It means "to make fluffier." If you don't believe me, good, because I'm full of shit.
i make bread all the time infact i have to make some more today.
our bread maker is a tall pot thing so we have nice big bread slices.
just have to learn how to cut it better but im gettin there..
i ended up making some bread today
and burnt my hand on the handle
so make sure to use and oven mitt and not a tea towel becuase they move and u get burnt and it sucks
i just made some rolls today, 4 with nigella seeds on and 4 with dried herbs on - now i've got a 1/2 & 1/2 loaf mixing up too. we used to waste a lot of bread when we bought it but it all goes now we make it :)
I'm having a really hard time finding commercially sold bread that I like here (they just love to sneak milk into it, or LARD :eek:)
So I've decided to start making my own and was wondering if anyone had any recipes they'd be willing to share. Strictly wholewheat, and the more seeds and stuff in there, the better! Also recipes for fruit loaves would be good (ones with raisins, dates or whatever).
Please no bread machine recipes - we do have one but we've never been able to get strong bread flour here and the results have always been terrible!
Thanks. :)
artisan bread in 5 minutes a day is a revolution - check it out on you tube.
Thanks for the heads-up vava; interesting how it needs no kneading, but it takes more than five minutes :mad: (sorry, I'm being pedantic)
Also I don't like how they're pushing their book...
Thanks though, I may try it someday! (how do I know how much water to put in? Just add to the flour till I get the right consistency??)
I think they mean the bake time is only 5 minutes? :confused: [that does seem too short, I admit]
There were a few videos about this on Youtube but this is the one I watched
[YOUTUBE]JFJZPm-_2-M[/YOUTUBE]
they make it in 5 mins and then there is fermentation time and then you just stick the dough in the fridge . then just take some off each day as u need it.
Thanks for that Mahk, that makes things a bit clearer.
And thanks again to vava for the heads up!!!
But I'm looking for tried and tested recipes... anyone?
hmm dont really know what u mean - this has been tried and tested many times by me and loads of others in my family.....
What I mean is in the sense of varying the ingredients, using different types of flour, seeds, fruit... sorry, thought the question was clear.
I'm having a thing for homemade olive bread at the moment..just thought I'd share ;)
How do you make the olive bread, khadagan, please?
Just calculated that I have been regularly making my own bread (in a bread machine) for over 3 years! Must be the longest time I've done anything...I always make the same kind though.
Ooo, nice thread :p Do you have to use bread flower? I bought 100% whole grain barley flour as it was the healthiest. I got some measuring cups, steel bowl, cutting board and a thermometer. I wanted to make my own bread but I've never done it before. I was also looking for a cast iron bread pan but never found one, so I was thinking about shaping it while it's expanding(like in a bowl or something) then just cooking it on a cast iron skillet. Any suggestions?
Back-Space I don't see why that wouldn't work, although I'm not sure how much gluten barley flour contains so you might not get a very light result. I'd start off with a smallish quantity of ingredients and see how you get on - I have a simple recipe with 1 pound of flour, 1/2 pint lukewarm water, 1 teaspoon of instant yeast and a glug of oil and about a teaspoon salt. Shove them all together, knead, add more flour or water to get a good consistency. Leave it to rise for an hour or two in the bowl and then shape, put in the skillet and leave to rise again (you could, as you suggest, shape it and then transfer it, but I always worry about knocking out the air doing that). If your skillet doesn't have very high sides and that amount of dough fills it before it's risen a second time you might consider doing it in 2 batches, leaving half the dough in the mixing bowl.
Edit to add: When you say "cooking it on a skillet" do you mean on top of a stove, rather than in an oven? I'm sure it's possible but I haven't tried it myself...
I meant in the oven :p I got the cast iron pan so I could do that. It's big enough to do anything I'm going to cook, and versatile so I don't have to buy 20 different pans :p I was thinking like a basic bread(as I'd butter it anyhow) with sesame seeds since they seem to be loaded with calcium :p
And almost completely off-topic, but does anyone know why the Bible describes a meal specifically as unleavened bread? I've come across it a few times and I'm not sure why it matters/
Isn't it because the original people who had to survive on unleavened bread were stuck out in the desert and presumably only had access to basic ingredients? Urm, that's mostly random guesswork based on a vague childhood rememberance of the story, by the way :)
Lol, I've got no idea :p I've been trying to read the Bible, but can't translate the way it's written. Trying to find something else to explain all the verses, so I could read the verse and read what it means. I got like halfway through Genesis and understood almost all of it, but now I'm onto the stories of Abram and can't seem to figure the chapters out.
Anyhow... Do you need sugar in the recipe aswell? I watched one video and the yeast needs something to eat, doesn't it? Just trying for a really basic, more healthy than tasty, loaf of bread :p
If you've got instant yeast it shouldn't need sugar, although it won't hurt to put a pinch in. If you're making up dried yeast the instructions will probably call for you to activate it in water with some sugar. I sometimes use agave syrup or maple syrup instead, which also seem to work fine.
Alrighty. I might give this a try tomorrow :) Thanks
I've used a bread machine for about 5 years myself and loved the ease of it. When I moved countries last year I had to get rid of it and I have been making bread by hand here. I haven't gotten around to getting a new machine yet and so far am happy making bread by hand, I like it that you don't have to measure anything because I'm a bit lazy like that anyway. :)
So I have no exact recipe for you, but I can tell you how I make it and I've found this an excellent and quick way of making bread by hand.
For the olive bread I'll mix in a bowl:
1-2 cups wholemeal flour
yeast
salt
sugar
generous glug of olive oil
either water, or lately I've omitted the water and put in a tin of tomato veggie juice, makes a nice pinkish loaf
at this stage I'll also add 2 big handfuls of olives, about half a cup of sunflower seeds and half a cup of pumpkin seeds.
I'll have my three-year old mix this slightly watery mix up, she loves it!
I'll stick it straight in a pre-heated lukewarm oven for 30 mins to an hour
When you take it out it has doubled in size. then I mix in the amount of flour to make it into a proper dough. I like to be more unhealthy here and just use white flour at this stage. Knead it for about 10 minutes, I have a huge bowl I'm using for the entire process which is not so messy and easy and quick to clean as well.
I'll divide it into buns on a tray or a big flattish loaf, leave it to rise for at least another hour in the oven. Then bake it at about 390 degrees Fahrenheit for 20-30 mins depending on the size of the loaf or buns I've shaped.
It's absolutely fantastic. There's nothing better than homemade bread I think, especially with olives ;).
Thank you, khadagan - I don't think I'd persevere with regular breadmaking without a machine (have tried it before and didn't - might be better if I had a three-year-old human mixer ;) )
But I'll make an exception for this because it sounds lovely