Trish, are you using a bread machine?
We get the Laucke bread mix, Coles have it (the larger stores) in a very handy 10 Kilo calico sack. Crusty white...
I find it is a bit mroe expensive but still give us loaves of bread for under a dollar each.
I make up a bread dough for rolls, I might do a foccaccia type recipe and use it for pizza base. I've made foccaccia by patting the dough out into a non-stick baking dish. Sprinkle it with mixed herbs and rock salt, ten bake. Fabulous! We cut it into six and then cut each of those pieces open and fill with various things, finishing them off in a sandwich press.
I also use the dough to make a savoury Chelsea bun. I roll it out flat (into a rectangle) and spread it with various fillings (like a pizza - any pizza toppping). I then roll it into a long sausage shape enclosing the fillnig inside the tube, cut rounds off the tube and nestle the rounds together so I have a row of concentric circles of dough all tucked into a round cake tin or similar. They should be touching. Let it rise and bake in a hot oven. Sprinkle it with grated cheese if you want, or anything else similar.
I've also use a brioche dough recipe and made sweet Chelsea buns (recipe in this month's Better Homes & Gardnes, I think - or last month). Or I use a silicone ring mould and divide the brioche dough in half, making two ring brioches. I glaze them with beaten egg then when baking is almost done, I unmould them, turn them upside down, glaze the underside and bake that too. Serve sliced with jam & cream, Devonshire tea style. Whenever husband's great-uncle comes down from Brisbane, we always make this for him. I bake it in mother in law's oven so she can pretend it's her doing and impress her brother in law. While one is baking, the other is rising in the (very warm from the sun) laundry. I just slide one out right onto a serving platter (an old pizza tray) and slide the next one in. By the time the first one has been demolished, the second one is ready to come out of the oven.
Much easier and healthier than several batches of scones!
I have also used the brioche recipe to make croissants, but it's tricker, you have to spread the flat sheet of dough with butter then fold it, roll it out again and keep chilling it to stop the butter from melting and being incorporated into the dough. But if you time it right, you do the final rise stage in the fridge overnight, so first thing in the morning you shove the croissants into the oven for the final bake.
I LOVE my bread machine!
Marg
You can never have enough good bread.
