advice please

[lez]

Hello all. This may have been asked elsewhere but if so I can't find what I am looking for. I would like advice on breadmaking. My first question is, Do I cook granary bread on the wholemeal cycle or the basic one?. Secondly, How do you get soft rolls rather than hard crust? They are lovely inside but a bit to crusty for me. Pizza, is this a normal breadmix or is it a special mix?. I am not htat computor literate thogh learning at a very fast rate. I asked a question on google about bread and was a little suorised at what came up, I couldn't get my hat on. Please any help and advice or point me in the right direction would be most gratefully received. Thankyou.

[Polly Fouracre]

Prepare it in the bread maker, cook it in the oven. That way you'll get the crust you want!

[Two_Sheds]

Do I cook granary bread on the wholemeal cycle or the basic one

Granary is wholemeal, so yes... wholemeal cycle.

I guess you haven't got an instruction book? (or are a bloke and refuse to read it )

[lez]

thanks for the advice. Use the wholemeal cycle for granary. got it. I did use the breadmaker to mix the dough and used the oven to bake. My timings might be subject to question. I do read the instruction leaflets and do find the one supplied with the machine sadly lacking. I have an inquisitive mind and like full instructions. I do question what when and why. It may be to do with my training in the aviation industry that I do like to know the ins and outs and being a twenty first century man who has practiced it since the twentieth century apart from computors feel that though I may not be perfect I am close as anyone is going to get. YOO HOO I bet that will bring some comment. Joking aside thanks to all and I will try the advice as it explains some of my (I admit I am a man) shortcomings and lack of knowledge. I have no doubt that more questions will be forthcoming so please be gentle. Thankyou I really do appreciate it more than I can say.

[Nicos]

well- I hope your loaf turns out yummy!

[Hilary B]

For softer crusts on rolls, use a bit more milk in the mix, and/or place a dish of water in the oven while baking. Dusting the rolls with flour just before baking might help as well. I haven't tried the dish-of-water trick (I want crusty rolls) but it ought to work. If your recipe is SUPPOSED to be for crusty rolls, just reducing the temperature a bit may make all the difference (one gas mark, or 25 degrees C/50 degrees F).


PS. I make a sort of pizza with ordinary bread dough, but I am unorthodox in these things. I do a 'monster pizza'with a very basic ingredient list.....

[Flummery]

Can't add to this really ads although I never buy bread I make it all the oldfashioned way. I do use a Kenwood with dough hook to mix it due to arthritic hands, but not a machine.

I also use bread dough for pizzas. I roll them very thin (take a bit of doing, it's VERY stretchy!) and of course, your topping is exactly your choice! I love the mexicana type cheeses - really kick back - and goat's cheese too.

[kirsty b]

I have found that using olive oil instead of butter works for me to keep the rolls soft.

The recipe I use is 1.5 oz butter or 4tbsp oil. Using the oil, the rolls stay softer for longer.

[Flummery]

I use olive oil in all my bread. It distributes well too, unlike the hard fats you have to rub in.

[lez]

how interesting. do you use milk instead of water? olive oil instead of marg or butter. see I said I would learn. I will try of these ideas. I must say the bread I have cooked so far is very nice and my oh likes the granary. Thanks to all but please keep all the tips coming as I am not the only one who will pick up this. Thanks to all.

[kirsty b]

If you search the forums for Bread Making you will find a thread that was started a while back, I got loads of help off that.

EDIT: found it http://www.growfruitandveg.co.uk/gra...ing_14065.html

[TonyO]

I sometimes bake my own bread - but do it by hand, as I dont do it often enough to buy a breadmaker.

i use a brilliant book called "Dough" by Richard Bertinet, his basic recipes uses just salt, yeast flour & water he does everything by weight, not by volume. he does wheatgerm, rye, Pizza dough etc its a book i would recommend.

I'm trying to find the elusive recipe for Asdas Tiger Bread - its the best bread i've ever tasted, & although with my attempts I can get it to look like it, the tastes just not the same.

Fresh tigerBread, with a strong mature cheddar cheese & home grown spring onions - heaven

[kirsty b]

Blimey TonyO, I've just had a nibble of something and thinking abot Tiger Bread has got me drooling. It really is something lovely.

[Hilary B]

I sometimes bake my own bread - but do it by hand, as I dont do it often enough to buy a breadmaker.

i use a brilliant book called "Dough" by Richard Bertinet, his basic recipes uses just salt, yeast flour & water he does everything by weight, not by volume. he does wheatgerm, rye, Pizza dough etc its a book i would recommend.

I'm trying to find the elusive recipe for Asdas Tiger Bread - its the best bread i've ever tasted, & although with my attempts I can get it to look like it, the tastes just not the same.

Fresh tigerBread, with a strong mature cheddar cheese & home grown spring onions - heaven

Our nearest ASDA is 15 miles away, and I have moral objections to the place, but every time we have an excuse to be in the area, we end up buying a tiger loaf (and sometimes tiger-tail baguettes as well). I think the biggest difference from their other 'bloomer type' loaves is the coating/glaze. Must include egg, but what else????

[lez]

got a loaf on cook now as I type this. Followed two sheds advice and put it on wholemeal. It may rise better this time. Not so sure about the oil in the mix but will try. It is difficult to move from known success to probable. I am gaining a lot of confidence and thanks all for the help. Keep it coming.