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The Watercooler
Our quest for a Bread Machine
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<blockquote data-quote="Marguerite" data-source="post: 229178" data-attributes="member: 1991"><p>If you bought a commercial bread mix, there should be instructions with it. For us, our commercial bread mix has everything in it, all we need to add is the year and water. NO need to add salt or sugar. If you do add more, then no harm done really. I often add more salt or more sugar, depending on what special recipe I'm doing.</p><p></p><p>Congrats on finally getting a bread machine - I found for a while that we were baking an average of a loaf a day. Now I'm no longer eating bread, it's more like a loaf a week. However, I sometimes do special recipes such as brioche; I made four, two each on two consecutive days, over New Year. My nieces love brioche, fresh from the oven, slices and served with jam and cream. I make it by using a bread dough mix that has extra butter, sugar and eggs. Then I divide my dough into two, put each part into a silicone ring mould and let it rise. Then I glaze it with beaten egg and bake it for about two thirds (or more) of the baking time. I unmould it carefully, turn it upside down, brush it with egg again and bake the underside to crisp that up as well.</p><p>I cook brioche like this for mother in law when she has relatives coming to visit over the holidays. The relatives like to eat, the Aussie tradition it to make scones (Devonshire tea) and the freshly baked brioche seems even more special (with less effort). Because I bake two, they get to eat their fill on what is basically bread with jam and cream.</p><p></p><p>Oh yes, and brushing it with egg is optional. But it sure does impress!</p><p></p><p>Once you get the hang of it, bread baking is fun and easy with a breadh machine.</p><p></p><p>A useful tip - make sure the water you add is tepid (lukewarm) and not icy cold from the tap. I normally use tap water (certainly OK in summer in Australia) but in winter, tap water is too cold.</p><p></p><p>I store my bread mix in a special container in my kitchen. It's a big drum with a rightly fitting lid. I now store my spare flour and rice in there too. The bread slicer sits on top.</p><p></p><p>Have fun playing. When you've mastered the basic loaf, then pick our brains for the fun recipes. No longer do you have to make cakes for a school fete, now you can make buns instead! I've developed a recipe for pizza buns which should go down well for a school party.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 229178, member: 1991"] If you bought a commercial bread mix, there should be instructions with it. For us, our commercial bread mix has everything in it, all we need to add is the year and water. NO need to add salt or sugar. If you do add more, then no harm done really. I often add more salt or more sugar, depending on what special recipe I'm doing. Congrats on finally getting a bread machine - I found for a while that we were baking an average of a loaf a day. Now I'm no longer eating bread, it's more like a loaf a week. However, I sometimes do special recipes such as brioche; I made four, two each on two consecutive days, over New Year. My nieces love brioche, fresh from the oven, slices and served with jam and cream. I make it by using a bread dough mix that has extra butter, sugar and eggs. Then I divide my dough into two, put each part into a silicone ring mould and let it rise. Then I glaze it with beaten egg and bake it for about two thirds (or more) of the baking time. I unmould it carefully, turn it upside down, brush it with egg again and bake the underside to crisp that up as well. I cook brioche like this for mother in law when she has relatives coming to visit over the holidays. The relatives like to eat, the Aussie tradition it to make scones (Devonshire tea) and the freshly baked brioche seems even more special (with less effort). Because I bake two, they get to eat their fill on what is basically bread with jam and cream. Oh yes, and brushing it with egg is optional. But it sure does impress! Once you get the hang of it, bread baking is fun and easy with a breadh machine. A useful tip - make sure the water you add is tepid (lukewarm) and not icy cold from the tap. I normally use tap water (certainly OK in summer in Australia) but in winter, tap water is too cold. I store my bread mix in a special container in my kitchen. It's a big drum with a rightly fitting lid. I now store my spare flour and rice in there too. The bread slicer sits on top. Have fun playing. When you've mastered the basic loaf, then pick our brains for the fun recipes. No longer do you have to make cakes for a school fete, now you can make buns instead! I've developed a recipe for pizza buns which should go down well for a school party. Marg [/QUOTE]
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