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Thursday, March 19, 2015

Homemade Organic Bread

I was looking at a post by Josie the other day when she was reviewing her Kenwood breadmaker that she had bought on EBay for only £11!   Amazing, what a bargain.   My breadmaker cost considerably more than that!  I bought this model last year and it is my second machine from Morphy Richards (due to natural wear and tear) and each one has given excellent service (No, I'm not being paid to say this!).  They have modified/improved the model over the years and it is now easier to place and remove the baking tin from the machine.  Both the bread or the dough are very easy to remove from the non-stick baking tin and the mixing paddle no longer gets stuck in the baked bread as it used to with earlier models.

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I make Organic Malted Wholegrain bread and it's amazingly light - as Josie said about hers  - and so tasty!   I've never costed my bread out so Josies figures made very interesting reading.  I make about 2-3 loaves from one bag of flour (1.5 kg)  so I don't worry too much about the cost because I know my bread will be nicer and cheaper than shop bought bread and more importantly I also know exactly what goes into it.  I find that unless you can get to a decent real bakery it's impossible to buy quality wholesome bread.

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We like our bread cooked in the oven as it gives a very crusty finish, so I set the machine for mixing and kneading only and when it has done this I take the dough out and give it an additional manual kneading.  Next I place it in an oiled tin, covered with cling film (which has also been lightly oiled), and then cover this with a teatowel and put it in a cool oven to rise.  I heat the oven at 100 degrees C for 10 minutes, then turn the heat off and place the covered dough in the oven to rise for 30 minutes.  Then I remove the risen dough from the oven, heat the oven to 190 degrees C, and remove the teatowel and cling film and cook the risen dough for half an hour.

The Flashing Scissors
The Flashing Scissors
The Flashing Scissors
It has not always been a success but on those occasions it has been due to operator error, i.e. rushing too much, which had caused me to forget to add the yeast.

It can be a bit of a chore, but when we are eating the bread I am glad I spared the time.

It is really lovely to get fresh bread out of the oven.  You can't beat that homely smell of just cooked bread which drifts around the house and it is just so delicious!

Until next time I take my leave of you.

Thank you for popping by, hope to "see" you again soon, when I will air some ideas about stitching problems.

3 comments:

  1. We had a bread machine several years ago and finally opted to get rid of it because we didn't like the mixing paddle getting stuck in the baked bread. Of course we weren't smart enough to think about simply using it to mix and then bake it in the oven. Duh!! Now I'm hungry for bread!!

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  2. We have quite a cold house as we rely on a wood-burning stove in the lounge for our main heating and the kitchen stays cool, so I am careful not to open the lid of the bread machine in winter. In the summer though it is warm enough to whip out the paddle when the machine has about 1hr and 25mins left on the timer. The rise is knocked out of the dough but it returns to its full height and it only leaves a tiny hole from the spindle in the base of the loaf.

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    1. Hi Josie, Never thought of doing that! But when I used to leave the bread in the machine to complete its cooking the crust was not crunchy enough for our liking. Barbara xx

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