Lazy arse method of making bread (if you don't have a breadmaking machine) Lazy arse method of making bread (if you don't have a breadmaking machine) - Page 2
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  1. #11

    Contractor Among Contractors

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    Quote Originally Posted by DealorNoDeal View Post

    combined into a wet dough.
    Making a lot of "dough" is what us contractors are (were) famous for.

  2. #12

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    Quote Originally Posted by DealorNoDeal View Post
    I've been making bread this way for several weeks and the results are pretty consistent. The loaf produced is a bit of an odd shape (round and squat) but, if you can live with that, it's fairly decent bread.

    Benefits
    No kneading or fannying about. No flour or mess everywhere. Only cleaning up is a wipe of the knife and a quick scrub of the cake pan.

    Equipment
    Approx 7" diameter by 2" deep silicon cake pan eg.
    SILICON CAKE TIN MOULD: Amazon.co.uk: Kitchen & Home
    Cutlery knife
    Metal baking sheet
    Scales (obviously)
    Wire rack (eg. from grill pan)

    Ingredients
    250g bread flour (I've been using 50/50 wholemeal/white)
    1 level teaspoon fast acting bread yeast
    180g hot water (I use half boiling, half cold)

    Oven
    210°C conventional, 200°C fan

    Method
    Put flour and yeast in cake pan, and mix a bit with the cutlery knife.
    Add water and mix with knife until all the flour and water are combined into a wet dough.
    Use the knife to level it out.
    Cover pan with the baking sheet (to prevent dough drying out) and leave to rise for about 1 hour.
    Place pan on baking sheet, and whack it in pre-heated oven for 30 mins.
    Turn loaf out on to rack to cool.
    You can make herb bread with a slight modification

    Add 50gr of Dill to the dough
    you then knead the dill-dough
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  3. #13

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    Quote Originally Posted by Pogle View Post
    I’m making a lot of Japanese milk bread (Hokkaido milk bread) at the moment. It is wonderfully soft and is supposed to last well as it’s made with a roux (tangzhong). However it gets eaten too quickly to test that theory out!
    It does require a bit of faffing but is really, really worth it. I’ve started adding things like dried wild garlic and herbs to it now and it’s worked well.
    Next thing to try is to make sweet rolls with it with either an almond or cinnamon paste filling.

    I can also heartily recommend Japanese cotton cheesecake too. It’s like nothing you’ve ever tried before.

    I had a load of dried yeast in before lockdown and have bought a 16Kg bag of flour, which made me very popular with the carers and neighbours as I was happy to give lots away!
    Sounds interesting - have a suggested recipe link?
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  4. #14

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    Quote Originally Posted by Paddy View Post
    You can make herb bread with a slight modification

    Add 50gr of Dill to the dough
    you then knead the dill-dough
    Oh bravo, sir, bravo!
    Quote Originally Posted by Bean
    I admit that I'm a lazy lying cretin, but so what?
    25 June 2018

  5. #15

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    What's wrong with this stuff?


  6. #16

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    Lots of yeast on Fleabay.

    hic

  7. #17

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    Quote Originally Posted by DimPrawn View Post
    What's wrong with this stuff?

    It's protectionist. Bugs, rodent hair and poop: How much is legally allowed in the food you eat every day? - CNN
    Quote Originally Posted by Bean
    I admit that I'm a lazy lying cretin, but so what?
    25 June 2018

  8. #18

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    Quote Originally Posted by Halo Jones View Post
    Sounds interesting - have a suggested recipe link?
    This is the bread https://www.theflavorbender.com/japa...ido-milk-bread
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  9. #19

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    Quote Originally Posted by Paddy View Post
    You can make herb bread with a slight modification

    Add 50gr of Dill to the dough
    you then knead the dill-dough
    Remember some herbs require Decarboxylation before cooking. 50g sounds about right for a loaf of bread.

    On a separate note, it makes me want to scream when I hear American's say 'herb'. Obviously I am not accusing you of being american Paddy.

  10. #20

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    Quote Originally Posted by clearedforlanding View Post
    Remember some herbs require Decarboxylation before cooking. 50g sounds about right for a loaf of bread.

    On a separate note, it makes me want to scream when I hear American's say 'herb'. Obviously I am not accusing you of being american Paddy.
    Don't let it get you down. I like that basil and oregano are two herbs pronounced differently in US English.
    Quote Originally Posted by Bean
    I admit that I'm a lazy lying cretin, but so what?
    25 June 2018

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