[CarraghsBorderCollies]

wanted.. bread recipes and ideas that dont require a bread-tin or breadmaker..

we are making round loafs using just self-raising flour mixed with cream flour, butter, eggs and milk and seasoning.
they are yummy but id like to have a bit more variety to liven things up a bit!
im cooking them in a cast iron pan in my stanley range.

[OhLaLa]

Take a look at the post for Bread Cones. I made them, very nice.

 

[Hermit]

I make two loaves every two days this way

2LB bread flour
4 tsp salt
2 sachets of instant dried yeast
2 tsp sugar
A good swish of olive oil
8ooml of warm water
 

Just add the dry ingredients and mix well , then the glug of oil and mix well in. Add the water and stir in and then tip onto a well floured board and knead well for ten minutes. Divide into half in a bloomer shape, snipped with scissors to do a hedgehog effect onto two trays. Leave for twenty minutes to double in size and then bake in an oven at 210 degrees. Two loaves in an hour! One to eat warm and one for tomorrow.Simples

ps you can add what you want ie grated cheese or courgette to make them different.

[oldwolf]

I bake bread and rolls most days by hand, the following makes a good loaf or slit up makes 8 rolls:
500g strong flour
11/2 teaspoons salt
11/2 teaspoons of sugar
15mils roughly of olive oil
7g dried yeast (1 packet)
Mix all the dried ingredients then add together 200mils milk plus 100mils boiling water, so 300mils liquid
knead hard for 10 mins then cover with a damp towel till it has doubled (sometimes an hour) puch it to knock it back, reknead for abot 5 mins on a floured surface then shape cover with the damp towel again and let it double again.
Pop into 210 oven for thirty mins...hey presto

Some times I use cider or porter instaed of milk or add cheese, garlic seeds etc.

[OhLaLa]

Ta oldwolf - I've just jotted that down and am about to make your rolls with our youngster.......

Will let you know how we do.   

[oldwolf]

The secret is in the kneading, once you have got the ingredients right its all about the hard work, do it by the clock as you tend to think you have done your time early.  kneading stretches the gluten, without the proper time and hard your bread wont rise properly and you will be able to sink ducks with crusts.