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Post by onlyMark on May 30, 2020 2:43:05 GMT
Ahh, just the thing thanks.
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Post by cheerypeabrain on May 30, 2020 11:21:10 GMT
Anybody got a simple recipe for naan ?
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Post by onlyMark on May 30, 2020 12:17:53 GMT
The variations are endless Cheery, as you've probably seen. With yeast or not, with baking powder or not, yoghurt and which kind and/or milk or not, sugar maybe, salt etc. If I want them soon I won't add yeast and use baking powder but they aren't as puffy/thick and using yeast takes longer to prepare them. I tend to just mix flour, salt and baking powder then add olive oil and full fat milk until I get the right consistency to knead for five minutes or so. Rest ten minutes or so then split the dough up, roll thin and cook in a hot frying pan. Don't have a recipe as such. Just do it by eye.
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Post by cheerypeabrain on Oct 22, 2020 17:19:51 GMT
A favourite wholemeal bread recipe. I'm baking this once or twice every week because a) 1/12 of it is only 178 calories b) everybody loves it...even my picky lot.
ingredients
500g strong wholemeal bread flour 7g or 8g dried fast acting yeast 1 & 1/4 teaspoons salt 50g butter 1 tablespoon black treacle 325ml warm water
method
Melt 50g butter in a saucepan gently..don't burn Cool a bit then stir through 1 tablespoonfull black treacle. Set aside.
Put the wholemeal flour, salt and dried yeast (yeast opposite side to the salt) into a mixing bowl then mix gently. Tun on your mixer (if using) and gradually add the 325 ml warm water and cooled (still warm) butter-treacle mix Mix everything together and work into a smoothish elastic dough. I use a dough hook and mix for about 5-10 minutes on a low setting..if kneading by hand it will take longer. If it's too sticky I add a bit of strong white bread flour...altho you could use strong wholemeal bread flour.
Once you're happy with the dough Place dough in a large, clean, well oiled bowl. Cover with cling film with the inside well oiled (I just wipe the bowl and cling film with olive oil on a paper towel) Put the bowl somewhere warm for 45 minutes to rise.
After this first rise, take the bowl and knock back the dough. Give a little knead then put back in the bowl, cover with cling film and put somewhere warm for another 45 minutes for a second rise.
The dough should have roughly doubled in size. Line a large baking tray with non stick baking paper. Put your dough on a floured surface and press gently into a rough rectangle Fold the outer long edges to the centre, flip over and place on the baking sheet (on the tray) shape into a rough bloomer loaf shape. Cover loosely with oiled cling film and place somewhere warm for another 45 minutes for its final rise.
Preheat the oven to 220°C (200°C fan) gas 7
With a sharp knife make three slashes in the top of the loaf
Bake for 35 - 40 minutes until cooked...knocking on the base the loaf should sound hollow.
Yummy. The loaf can end up quite squashed looking but it really is delicious, quite sweet. I guess if you don't like your bread sweet then you could reduce the amount of treacle...altho some is essential. The double rise means that this loaf isn't as dense as a lot of wholemeal bread can be sometimes.
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Post by onlyMark on Apr 15, 2024 8:25:34 GMT
I'm into these at the moment. A cheat. Pre-mixed flour and stuff and you just add water, mix and let rise, knead a couple of minutes and shape into a loaf or roll, let rise again and then bake. I often bake my own bread from scratch but it can be quite a bit of work and especially getting to know a good recipe that is consistent. I've scanned over these normally in the supermarket flour section and never noticed the price but for what it costs and the work needed, in effect I can be doing other stuff whilst it is rising and don't need to faff around measuring and making sure I have the right ingredients and so on. So a bit of a cheat but worth it for quick method when I'm busy. The left one is a sourdough, the right one is full corn as they put it. There are lots of others like normal white loaf, full corn with nuts or seeds, other 'peasant bread' and various other mixes. Cost for 500g mixed flour and you add generally about 340g water is 0.79 Euros/$0.84/£0.67. Far, far cheaper than buying a normal loaf, but you do need to put a bit of time and effort in but not as much as making from scratch -
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Post by onlyMark on Apr 15, 2024 10:41:01 GMT
Yep, I think that's fine -
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Post by bjd on Apr 15, 2024 10:55:26 GMT
Looks good, Mark.
Vollkorn means whole wheat in German. I imagine corn is the old Saxon word for wheat. It posed problems for me in high school when we had to learn about the British corn laws of the 19th century (1830s?). Didn't realize for years that they meant wheat.
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Post by kerouac2 on Apr 15, 2024 11:26:26 GMT
Doesn't corn mean "grain" more broadly?
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Post by onlyMark on Apr 15, 2024 11:53:24 GMT
To me Volkorn means whole wheat or whole grain, sometimes wholemeal. Corn is wheat, barley, or oats and latterly corn as in corn on the cob/maize and wheat is the whole plant whereas the grain, corn or kernel is the bit we use as far as I understand it.
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Post by bixaorellana on Apr 15, 2024 19:45:59 GMT
It certainly looks as though it comes out nicely. The price seems more than fair for those better type loaves. I think I mentioned a while back that I got a bread machine because I'm so dissatisfied with the bakery bread where I now live. It's an inexpensive and fairly basic machine, but functions nicely. What doesn't function in my opinion are the many bread machine recipes that yield a very crumb-y loaf. I know this isn't just happening at my house, as many blogs and sites show photos bragging about their recipes and I can see in the picture that the bread is crumb-y. After trying & failing to get around that problem, I've come to believe that the kneading done by the machine simply can't develop gluten the same way that hand kneading does. So yesterday I made a more hands on loaf that appears to bear out my theory. I put the ingredients in the pan and set the machine. After the first kneading cycle (9 minutes), I stopped the machine, erased the program, and removed the dough, which I then thoroughly kneaded by hand. I replaced the dough in the pan & started the program from the very beginning. Now the extra thing I've done all along is to add up all the cycle minutes right to the last rise, then set that amount on my phone timer. This is so I can remove the dough, take the paddle out, give it a brief knead, then form & slash it & put it back in the machine. I can report that the initial hand kneading really made a difference, resulting in a loaf with a nice elastic crumb and good flavor.
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Post by onlyMark on Apr 15, 2024 20:17:34 GMT
I had the same problem with the bread machine I had. If I made any during the day I'd also hand knead for a while but when I used to put it on a delayed timer overnight to wake up to in the morning I didn't.
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Post by bixaorellana on Apr 15, 2024 23:08:24 GMT
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