| Re: [I] Bread machine [message #250306] |
Di, 04 April 2006 11:23 |
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"
>>>esmi <esmi [at] lspace.org> wrote:
<snip>
> I even use a food processor for making pastry as rubbing the fat into the
> flour is just too painful. I used to knead bread by hand, a few years
> back, and found that I tended to get the best results if I was in a
> temper. These days, I just have to compensate by shouting a lot.:-)
I use a processor to make pastry too,quick and just as good in my opinion.
Not that I don't enjoy kneading pastry or dough- I really do- but time is
always a factor.
>
<snip again>
> Crusts are no problem with my machine. The French bread is particuarly
> nice and, given that this is a bread that is very crust-dependant and that
> Son No.2 is something of a French bread aficionado, the machine must be
> doing something right. There's even an option to increase the baking time
> slightly if you want a dark crust.
>
I make my dough in the machine and cook it in the oven, for the doubters out
there I have to say that previously I always hand kneaded and proved my
bread but since I have started using the machine (adapted the recipe I was
using) results have been more consistent and I have trouble keeping up with
demand! Extremely popular bread, as table bread. I only make bread cooked
in machine as sandwich/toast loaves.
<snip 1 last time..>
>
> [1] With the notable exception of very fresh hot cross buns.
OTOH I have tried with absolutely NO success to make hot cross buns...:)
am
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| Re: [I] Bread machine [message #250402 ] |
Di, 04 April 2006 20:46 |
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on 04/04/2006 10:23 Craig/Amanda said the following:
<snip>
> OTOH I have tried with absolutely NO success to make hot cross buns...:)
HOT CROSS BUNS
For a 1.5lb machine.
Warning: I've found that the risen dough fills the bread pan completely,
so, if in doubt, reduce the amount of dough you make the first time -
just in case...
1 cup milk
1/4 cup melted butter (approx 2ozs)
1/3 cup sugar
1 large egg, beaten
1tsp salt
3 3/4 cups bread flour
1 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp nutmeg
2 tsp dried yeast
1 cup raisins or dried mixed fruit*
* Add 20 mins into cycle
Use dough setting.
Knead dough lightly and split into 12 pieces.
Shape each piece into a round, slightly flattened, bun.
Place 2" apart on a baking sheet.
Leave for 30 mins or until doubled in size.
Brush with:
Beaten egg diluted with 1 tsp water OR
Milk and sprinkle with sugar
Slash tops to form a cross.[1]
Cook at 190C/Gas Mk5 for 15 mins
OPTIONAL TOPPING*
3/4 cup icing sugar
1 tbsp milk
2 drops almond flavouring (optional)
Mix and drizzle onto warm buns.
I tend not to add the topping as my lot like toasted hot cross buns. If
you like a plain soft crust, try painting the hot buns with a little
milk as soon as they come out of the oven.
HTH
esmi
[1] I use a *really* sharp knife but my brother uses a razor blade.
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| Re: [I] Bread machine [message #250586 ] |
Mi, 05 April 2006 17:25 |
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On Tue, 04 Apr 2006 21:23:25 +1200, Craig/Amanda wrote:
> I use a processor to make pastry too,quick and just as good in my opinion.
> Not that I don't enjoy kneading pastry or dough- I really do- but time is
> always a factor.
I also enjoy kneading pastry - quite a lot actually! I usually knead my
loaf every Saturday morning though, so there's time for it to prove
thoughout the day, and cook just before dinner time - I'm practically
slobbing around, relaxing, and doing nothing all the way through it!
All the best
Sofie
--
Please visit my deviantART page: http://sofen.deviantart.com/
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| Re: [I] Bread machine [message #250946 ] |
Fr, 07 April 2006 09:36 |
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"esmi" <esmi [at] lspace.org> wrote in message news:e0ufof$13gl$1 [at] mud.stack.nl...
> on 04/04/2006 10:23 Craig/Amanda said the following:
> <snip>
>
>> OTOH I have tried with absolutely NO success to make hot cross buns...:)
>
> HOT CROSS BUNS
<snip>
Thanks so much for the recipe, will try it and hopefully have more success!!
Just in time for easter too
thanks again,
am
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