UK Names?
cshenk
names for bread things?
I remember they call breadmaker flour 'strong flour'.
I know the price break to make your own USA is quite radical (even adding
cost of electric) but can't recall if we had a UK reply to that thread.
Generally USA store cost for the cheapest sort in comparison to home made,
home made will be 1/3 the cost at *most*. USA cost if you have to buy a
machine and go basics for mostly white bread level motor, 25 loaves will pay
off the machine.
Cost information here from last time i wrote it up:
---
Current cost here (cheaper food area than some of the country):
4 cups white flour = 27cents
2ts yeast (active dry)= 5cents
salt and sugar amounts= 5cents
rest is tap water
So, I end up with 37cents a 2 lb loaf. I can only assume the electric for
the ABM is about the same as heating the oven to bake it. Cheapest white
1.99.
Rye version:
2 cups white flour= 14cents
2 cups rye = 29cents
2ts yeast= 5cents
salt/sugar= 5 cents
54cents total. Cheapest rye at the stores, 3.75.
I know those prices will not match all of us. It just so happens I live in
a cheap food area. You can run a calculator and see about 1/5 cost (with
rye being even better).
-------
I seem to recall the same was true overseas, not in actual cost, but in
percentage of markup.
~misfit~
Hi Carol,
I guess it depends on what you are comparing your home made loaf with.
I estimate that, here in New Zealand a basic white loaf from my ABM, buying
the flour in 5kg bags, is $1.50 including electric. In most supermarkets you
can get a budget store-branded sliced white 'loaf' <barf> for close to that
price. Therefore here if simply saving money is your aim and you're not
fussy about your 'bread' then there's no saving. However better, more
'mainstream' [read: Advertised] brands of sliced white bread sell for ~$3
However, if you're comparing to bread from the bakery section of the
supermarket, where they sell 'artisian' bread, or from a bakery then the
equivalent of a home made white loaf will cost you from $3.50 to $5, more
than twice what you can make it at home for.
Therefore here in New Zealand the best you're going to get is a half to
two-thirds saving assuming that you usually buy whole loaves rather than the
mass-produced cardboard that 80%+ of the population buy. In fact, going by
what I see in trolleys in the supermarkets here most go for the 'name brand'
sliced stuff which is also twice the price of home made white bread. It's
only financially challenged people like me who buy [make that bought] the
store brand sliced bread.
For me an ABM is a big step-up. For what I used to pay for the nastiest
mass-produced rubbish I get nice fresh loaves of goodness and the
satisfaction of having made them myself. However, for someone on a budget
who shops wisely, isn't fussy and is pushed for time (or not into baking)
there is little saving if all they want is something to make the kids
sandwiches with.
Can't speak for the UK though.
--
Cheers,
Shaun.
"Give a man a fire and he's warm for the day. But set fire to him and he's
warm for the rest of his life." Terry Pratchet, 'Jingo'.
Mandy
> Hi, have a friend who is quietly lurking and i'd like a refresher on
> UK names for bread things?
>
That'll be me! lol
> I remember they call breadmaker flour 'strong flour'.
>
Do we? The only flour that I know you can get in supermarkets is
either plain flour or self-raising flour!
> I know the price break to make your own USA is quite radical (even
> adding cost of electric) but can't recall if we had a UK reply to
> that thread.
>
Steve (the hubby) has just said the bread he buys at the supermarket is
90p (about US$2 I think?) and he gets 2 loaves a week so is it still
worth getting a bread machine?
> Generally USA store cost for the cheapest sort in comparison to home
> made, home made will be 1/3 the cost at most. USA cost if you have
> to buy a machine and go basics for mostly white bread level motor, 25
> loaves will pay off the machine.
I'm already overdrawn at the bank and, to quote Steve "well tell them
thanks for the advice but we won't be getting one" :o(
>
> Cost information here from last time i wrote it up:
> ---
>
> Current cost here (cheaper food area than some of the country):
>
> 4 cups white flour = 27cents
> 2ts yeast (active dry)= 5cents
> salt and sugar amounts= 5cents
> rest is tap water
>
> So, I end up with 37cents a 2 lb loaf. I can only assume the electric
> for the ABM is about the same as heating the oven to bake it.
> Cheapest white 1.99.
>
> Rye version:
> 2 cups white flour= 14cents
> 2 cups rye = 29cents
> 2ts yeast= 5cents
> salt/sugar= 5 cents
>
> 54cents total. Cheapest rye at the stores, 3.75.
>
> I know those prices will not match all of us. It just so happens I
> live in a cheap food area. You can run a calculator and see about
> 1/5 cost (with rye being even better).
> -------
>
> I seem to recall the same was true overseas, not in actual cost, but
> in percentage of markup.
So it would be about 20p a loaf if I can persuade Steve to get a bread
machine?
--
Stay Safe,
Mandy
Money talks, chocolate sings
http://mandy2.bravehost.com/
Mandy
> cshenk wrote:
<snipety snip>
> I'm already overdrawn at the bank and, to quote Steve "well tell them
> thanks for the advice but we won't be getting one" :o(
>
<snip>
I've just found one for �30 (approx $60) and he's now saying "we'll
look after Christmas" Yaaaaaaaaaaaaaaaaaaay!!!
cshenk
>> cshenk wrote:
> <snipety snip>
Hehe I do that too!
>> I'm already overdrawn at the bank and, to quote Steve "well tell them
>> thanks for the advice but we won't be getting one" :o(
> <snip>
> I've just found one for �30 (approx $60) and he's now saying "we'll
> look after Christmas" Yaaaaaaaaaaaaaaaaaaay!!!
Cool! Now, check freecyle as well if that have that where you are? It
can't hurt to *ask* afterall!
Craigslist sites are also often good (not all free).
Which one is better, depends highly on the local area so I can't know if you
area has either one close enough, of which might be better. Like in my
area, freecyle is better run. Craigslist has been almost subsumed to
scammers in my area but in other areas, the reverse is true.
cshenk
> cshenk wrote:
>> Hi, have a friend who is quietly lurking and i'd like a refresher on
>> UK names for bread things?
> That'll be me! lol
Welcome aboard!
>> I remember they call breadmaker flour 'strong flour'.
> Do we? The only flour that I know you can get in supermarkets is
> either plain flour or self-raising flour!
We have a sometime poster from the UK. Pretty sure it was here. If not,
she's in rec.food.cooking (from our conversation elsewhere, you would not
like that group as it's way over your reading limits in traffic size. Tends
to 400-500 a day).
It may be you have to go to the larger markets to find it. Here, it's
called 'breadmaker flour' or 'better for bread' or 'breadmachine flour' and
what it means is the protien is higher. 12% or so per volume. This
'protien' is 'gluten' and you may well find that on the shelves. It's a tan
looking powder you can add to flour to raise it's gluten level.
Self-raising (or self-rising as it is called here) is flour with added
agents such as baking soda or baking powder. These make good spoon breads
or what the USA calls a 'biscuit' (different from yours which we call a
'cookie'). I think from all I know, this type of 'self rising bread' would
be an excellent starter project for you. The one below uses buttermilk but
i have others if that's not handy. Ones that just use milk and some that
just use water. I;m sure I can hit dairy free as well (grin).
http://www.deepfriedkudzu.com/uploaded_images/DSC00917-716234.JPG This is
a pretty normal picture of what USA/Canada folks mean when they say
'biscuit' and your self rising flour is right for them.
One of many recipes is here
http://www.foodnetwork.com/recipes/alton-brown/southern-biscuits-recipe/index.html
Note he's not using 'self rising flour' so is adding the baking soda and
baking powder. In the case of our self rising flour, they are already in
there so skip those 2 and add the rest. To cut them out, most folks just
use a cleaned out can but you can use a drinking glass or just about
anything. Oh, not sure how much 'arm strenght' you have but these are
pretty easy going to make. Very little 'kneading' and in fact, too much
kneading wil make them tough and they won't rise well. The 5 folds in that
one is so they come out with layers, almost like a croisant (but denser).
Below is for yeast breads, not self rising flour types.
>> I know the price break to make your own USA is quite radical (even
>> adding cost of electric) but can't recall if we had a UK reply to
>> that thread.
> Steve (the hubby) has just said the bread he buys at the supermarket is
> 90p (about US$2 I think?) and he gets 2 loaves a week so is it still
> worth getting a bread machine?
Depends on how much bread you make and cost of ingredients where you are.
As I recall, *time* was a critical factor for you as well but you could try
(on a weekend off day) to hand make some if your arms/hands are up to it?
If so, ask the guys here to give you their *simplest* 'Tried and true' white
to practice with and don't be upset if the first trial or so doesnt work.
(The biscuits above are different. Easy and the only difference in skill is
yours may not rise as well the first few times til you get the hang of it.
Taste will be fine).
May I make a guess? You want dairy free, and do not have a kitchen scale to
weigh out things. You dont have any fancy 'baking gear' and would not want
a recipe that means you have to buy special stuff to just see if you can.
The recipe should probably be just water, sugar, salt, flour, yeast.
Equipment should be standard measuring cups with one of us helping to
convert it to UK measuring 'cups' that YOU have already.
BTW, although we do not dwell on it here, many have physical limitations and
you will find the group very accepting of them. Just let them know what
limits you may have that you wish accomodated and they will do their best.
Like they know I have back issues that highly impact my arm usage level so
have no choice but to use a breadmaker mostly (though I can handle the
biscuits on good days or have Daughter do them while I explain what to do
from better days when I could make them with ease).
It's a combination group of the fully abled who can get really fancy
hand-made, and the ones no longer that who can help show adaption and how to
use tools effectively to help.
>> Generally USA store cost for the cheapest sort in comparison to home
>> made, home made will be 1/3 the cost at most. USA cost if you have
>> to buy a machine and go basics for mostly white bread level motor, 25
>> loaves will pay off the machine.
>
> I'm already overdrawn at the bank and, to quote Steve "well tell them
> thanks for the advice but we won't be getting one" :o(
Grin, no harm, no foul there! I'd wait too. Also, the less expensive units
work well enough for most needs. If you have a freecyle group where you
are, it's worth asking if any have a breadmachine up for offer. Many people
try them, flop the first recipe or so due to lack of advice, and then give
it away.
>> Cost information here from last time i wrote it up:
(BTW, this was just a portion of the post)
>> ---
>>
>> Current cost here (cheaper food area than some of the country):
>>
>> 4 cups white flour = 27cents
>> 2ts yeast (active dry)= 5cents
>> salt and sugar amounts= 5cents
>> rest is tap water
>>
>> So, I end up with 37cents a 2 lb loaf. I can only assume the electric
>> for the ABM is about the same as heating the oven to bake it.
>> Cheapest white 1.99.
>>
>> Rye version:
>> 2 cups white flour= 14cents
>> 2 cups rye = 29cents
>> 2ts yeast= 5cents
>> salt/sugar= 5 cents
>>
>> 54cents total. Cheapest rye at the stores, 3.75.
>>
>> I know those prices will not match all of us. It just so happens I
>> live in a cheap food area. You can run a calculator and see about
>> 1/5 cost (with rye being even better).
>> -------
>>
>> I seem to recall the same was true overseas, not in actual cost, but
>> in percentage of markup.
>
> So it would be about 20p a loaf if I can persuade Steve to get a bread
> machine?
It may well be. 'Misfit' who lives in New Zealand doesnt get quite the
savings value there. He responded to the post as well and will get with him
in a minute.
If your 70p loaf can be made with scratch ingredients for 20p there, it will
hold the same for doing it by hand. The 3 differences will be:
1- Ability to knead (I mean physical ability. I lack this).
2- Knowledge if you've never seen it done (I think the guys here can talk
you through hand made)
3-Time you have to dedicate to it
It generally takes overall about the same amount of 'hours' to hand make
(rising, punching down, baking, etc) by hand but it takes more of *your*
time to do that. If you have something that causes lack of energy etc and
can not afford to make a food that costs you 1 'hours of your time' (spread
over bits of waiting and acting) then hand made (other than the above
topmost biscuits) may not work too well for you.
People with various conditions often lack the stamina to deal with fancy
cooking and I am one of them. I can however load a breadmachine in 3 mins
flat for most recipes, turn it on, hit 2-4 buttons and walk away. 4-4.5
hours later, I unload the finished product. Don and Charlotte cut it for me
in a slicer guide (we do this often so bought one to make it easy to make
samwich even slices).
I have a lovely semi-dense 'italian white' just now. Made it yesterday
evening and Don sliced it today. Ingredients are just flour, salt, sugar,
yeast, water. It's not a super high riser but it's perfect for a samwich
for anything from open toasted ones with beef and au jus gravy to veggie
samwiches or classic American 'peanut butter and jelly'.
Yellow
news:hg5e4b$i5g$1...@news.datemas.de...
> cshenk wrote:
>
>> Hi, have a friend who is quietly lurking and i'd like a refresher on
>> UK names for bread things?
>>
>
> That'll be me! lol
>
>> I remember they call breadmaker flour 'strong flour'.
>>
>
> Do we? The only flour that I know you can get in supermarkets is
> either plain flour or self-raising flour!
Next time you are in the supermarket look again because they certainly do
sell bread flour. :-)
Mandy
> "Mandy" wrote>
> > > cshenk wrote:
>
> > <snipety snip>
> Hehe I do that too!
>
> > > I'm already overdrawn at the bank and, to quote Steve "well tell
> > > them thanks for the advice but we won't be getting one" :o(
>
> > <snip>
> > I've just found one for �30 (approx $60) and he's now saying "we'll
> > look after Christmas" Yaaaaaaaaaaaaaaaaaaay!!!
>
> Cool! Now, check freecyle as well if that have that where you are?
> It can't hurt to ask afterall! Craigslist sites are also often good
> (not all free).
>
> Which one is better, depends highly on the local area so I can't know
> if you area has either one close enough, of which might be better.
> Like in my area, freecyle is better run. Craigslist has been almost
> subsumed to scammers in my area but in other areas, the reverse is
> true.
We have a Freecycle list for my area but there is very little activity
on it! :o(
Mandy
> "Mandy" wrote
> > cshenk wrote:
>
> > > Hi, have a friend who is quietly lurking and i'd like a refresher
> > > on UK names for bread things?
>
> > That'll be me! lol
>
> Welcome aboard!
>
Thank you!
> > > I remember they call breadmaker flour 'strong flour'.
>
> > Do we? The only flour that I know you can get in supermarkets is
> > either plain flour or self-raising flour!
>
> We have a sometime poster from the UK. Pretty sure it was here. If
> not, she's in rec.food.cooking (from our conversation elsewhere, you
> would not like that group as it's way over your reading limits in
> traffic size. Tends to 400-500 a day).
>
I'll have a look online and see if I can find strong flour :o)
> It may be you have to go to the larger markets to find it. Here,
> it's called 'breadmaker flour' or 'better for bread' or 'breadmachine
> flour' and what it means is the protien is higher. 12% or so per
> volume. This 'protien' is 'gluten' and you may well find that on the
> shelves. It's a tan looking powder you can add to flour to raise
> it's gluten level.
>
Ah right! I'll ask hubby to take me to the local market at the weekend
and see if I can find it there instead of in the supermarket!
> Self-raising (or self-rising as it is called here) is flour with
> added agents such as baking soda or baking powder. These make good
> spoon breads or what the USA calls a 'biscuit' (different from yours
> which we call a 'cookie'). I think from all I know, this type of
> 'self rising bread' would be an excellent starter project for you.
Oh cool! Thank you!
> The one below uses buttermilk but i have others if that's not handy.
> Ones that just use milk and some that just use water. I;m sure I can
> hit dairy free as well (grin).
Thank you! There are only 2 of us in the house so everything has to be
suitable for both of us... I'm allergic to all dairy AFAIK :o(
>
> http://www.deepfriedkudzu.com/uploaded_images/DSC00917-716234.JPG
> This is a pretty normal picture of what USA/Canada folks mean when
> they say 'biscuit' and your self rising flour is right for them.
>
OK, cool! I'll go and have a look when I've sent this off!
> One of many recipes is here
> http://www.foodnetwork.com/recipes/alton-brown/southern-biscuits-recip
> e/index.html
>
> Note he's not using 'self rising flour' so is adding the baking soda
> and baking powder. In the case of our self rising flour, they are
> already in there so skip those 2 and add the rest. To cut them out,
> most folks just use a cleaned out can but you can use a drinking
> glass or just about anything. Oh, not sure how much 'arm strenght'
> you have but these are pretty easy going to make. Very little
> 'kneading' and in fact, too much kneading wil make them tough and
> they won't rise well. The 5 folds in that one is so they come out
> with layers, almost like a croisant (but denser).
>
Okey dokes! I'll go and have a look at this URL too!
> Below is for yeast breads, not self rising flour types.
>
> > > I know the price break to make your own USA is quite radical (even
> > > adding cost of electric) but can't recall if we had a UK reply to
> > > that thread.
>
> > Steve (the hubby) has just said the bread he buys at the
> > supermarket is 90p (about US$2 I think?) and he gets 2 loaves a
> > week so is it still worth getting a bread machine?
>
> Depends on how much bread you make and cost of ingredients where you
> are. As I recall, time was a critical factor for you as well but you
> could try (on a weekend off day) to hand make some if your arms/hands
> are up to it? If so, ask the guys here to give you their simplest
> 'Tried and true' white to practice with and don't be upset if the
> first trial or so doesnt work. (The biscuits above are different.
> Easy and the only difference in skill is yours may not rise as well
> the first few times til you get the hang of it. Taste will be fine).
>
I've had arthritis in my hands, wrists and elbows since I was a child
so Steve does most of the mixing in this house! lol
> May I make a guess? You want dairy free, and do not have a kitchen
> scale to weigh out things. You dont have any fancy 'baking gear' and
> would not want a recipe that means you have to buy special stuff to
> just see if you can. The recipe should probably be just water, sugar,
> salt, flour, yeast. Equipment should be standard measuring cups with
> one of us helping to convert it to UK measuring 'cups' that YOU have
> already.
>
I've got a set of teaspoon to cup dooberries so that isn't a problem!
> BTW, although we do not dwell on it here, many have physical
> limitations and you will find the group very accepting of them. Just
> let them know what limits you may have that you wish accomodated and
> they will do their best. Like they know I have back issues that
> highly impact my arm usage level so have no choice but to use a
> breadmaker mostly (though I can handle the biscuits on good days or
> have Daughter do them while I explain what to do from better days
> when I could make them with ease).
>
Okey dokes! I guess the short version is I was diagnosed with
jeuvenile arthritis at 10 years old and it's been getting worse ever
since... I also think I've got MS but that hasn't been diagnosed
officially yet then there is also the unsteadiness on my feet so Steve
(the hubby) doesn't let me near anything hot in case I shake too much
or my knees give way and I end up on the floor with whatever was hot
all over me!
> It's a combination group of the fully abled who can get really fancy
> hand-made, and the ones no longer that who can help show adaption and
> how to use tools effectively to help.
>
Sounds like a wonderful place to be! :o)
> > > Generally USA store cost for the cheapest sort in comparison to
> > > home made, home made will be 1/3 the cost at most. USA cost if
> > > you have to buy a machine and go basics for mostly white bread
> > > level motor, 25 loaves will pay off the machine.
> >
> > I'm already overdrawn at the bank and, to quote Steve "well tell
> > them thanks for the advice but we won't be getting one" :o(
>
> Grin, no harm, no foul there! I'd wait too. Also, the less
> expensive units work well enough for most needs. If you have a
> freecyle group where you are, it's worth asking if any have a
> breadmachine up for offer. Many people try them, flop the first
> recipe or so due to lack of advice, and then give it away.
>
There *is* a freecycle group for this area but I seem to be the only
poster there! There are a few lurkers that have taken things but other
than that I'm alone there! :o(
Okey dokes! I love the smell of bread baking so hopefully that will be
enough reason for Steve to say yes to a bread machine after Christmas!
> If your 70p loaf can be made with scratch ingredients for 20p there,
> it will hold the same for doing it by hand. The 3 differences will
> be:
>
> 1- Ability to knead (I mean physical ability. I lack this).
Been there, done that in school but wouldn't be able to any more :o(
> 2- Knowledge if you've never seen it done (I think the guys here can
> talk you through hand made)
The only time I've seen it done was while I was at school and my memory
is too bad to remember the details now! :o(
3-Time you have to dedicate to it
I'm disabled and don't work so I've got as much time as it needs! :o)
>
> It generally takes overall about the same amount of 'hours' to hand
> make (rising, punching down, baking, etc) by hand but it takes more
> of your time to do that. If you have something that causes lack of
> energy etc and can not afford to make a food that costs you 1 'hours
> of your time' (spread over bits of waiting and acting) then hand made
> (other than the above topmost biscuits) may not work too well for you.
>
I've got plenty of time and stubborness to get it right, it's just the
physical things that are the problem for me! :o(
> People with various conditions often lack the stamina to deal with
> fancy cooking and I am one of them. I can however load a
> breadmachine in 3 mins flat for most recipes, turn it on, hit 2-4
> buttons and walk away. 4-4.5 hours later, I unload the finished
> product. Don and Charlotte cut it for me in a slicer guide (we do
> this often so bought one to make it easy to make samwich even slices).
>
Sounds like the sort of thing I need too!
> I have a lovely semi-dense 'italian white' just now. Made it
> yesterday evening and Don sliced it today. Ingredients are just
> flour, salt, sugar, yeast, water. It's not a super high riser but
> it's perfect for a samwich for anything from open toasted ones with
> beef and au jus gravy to veggie samwiches or classic American 'peanut
> butter and jelly'.
I'm up for the challenge as soon as Steve says yes to the bread maker!
caroline
"Mandy" wrote
> cshenk wrote:
>
>> "Mandy" wrote
>> > cshenk wrote:
>>
>> > > Hi, have a friend who is quietly lurking and i'd like a refresher
>> > > on UK names for bread things?
>>
>> > That'll be me! lol
>>
>> Welcome aboard!
>>
>
> Thank you!
>
>> > > I remember they call breadmaker flour 'strong flour'.
>>
>> > Do we? The only flour that I know you can get in supermarkets is
>> > either plain flour or self-raising flour!
>>
>> We have a sometime poster from the UK. Pretty sure it was here. If
>> not, she's in rec.food.cooking (from our conversation elsewhere, you
>> would not like that group as it's way over your reading limits in
>> traffic size. Tends to 400-500 a day).
>>
>
> I'll have a look online and see if I can find strong flour :o)
Delurking to say-
I promise you, any decent supermarket in the UK *will* stock 'strong' white
flour.
Its just possible you didn't notice it before because you weren't looking
for it. ;-)
Caroline, in Ireland
(who used to live in the UK)
Mandy
We do all our shopping online but I'll ask Steve to get some if he can
find it! :o)
cshenk
> cshenk wrote:
>> > > I remember they call breadmaker flour 'strong flour'.
I see Caroline and and another chimed in that it's there.
> I'll have a look online and see if I can find strong flour :o)
I don't know if it's called that UK local online. Might be just called
'bread flour' (as opposed to flour used for other things). The USA is
sometimes called the 'breadbasket' because of it's wheat growth areas.
Something like 1000miles by 1000miles worth of wheat suitable lands some of
which stretch to Canada. Grin, don't be upset if the bag says something
about 'grown in the USA'. It's a major export.
>> It may be you have to go to the larger markets to find it. Here,
>> it's called 'breadmaker flour' or 'better for bread' or 'breadmachine
>> flour' and what it means is the protien is higher. 12% or so per
>> volume. This 'protien' is 'gluten' and you may well find that on the
>> shelves. It's a tan looking powder you can add to flour to raise
>> it's gluten level.
> Ah right! I'll ask hubby to take me to the local market at the weekend
> and see if I can find it there instead of in the supermarket!
Possible confusion due to my wording. You can probably find higher protien
flour (strong flour) and if not, you can probably find a separate product
called 'Gluten Powder' or Gluten something. If you have a lower protien
content to the flour, you add the gluten powder in to up it a bit to make it
rise right.
It's more critical with breadmachines than other hand made versions, to add
the powder.
>> Self-raising (or self-rising as it is called here) is flour with
>> added agents such as baking soda or baking powder. These make good
>> spoon breads or what the USA calls a 'biscuit' (different from yours
>> which we call a 'cookie'). I think from all I know, this type of
>> 'self rising bread' would be an excellent starter project for you.
> Oh cool! Thank you!
>> The one below uses buttermilk but i have others if that's not handy.
>> Ones that just use milk and some that just use water. I;m sure I can
>> hit dairy free as well (grin).
>
> Thank you! There are only 2 of us in the house so everything has to be
> suitable for both of us... I'm allergic to all dairy AFAIK :o(
I was thinking so (grin).
Most recipes for southern 'biscuits' call for milk. UK ones call for beer in
it's place. Water also works.
> Okey dokes! I'll go and have a look at this URL too!
I've exported several recipes and will post in a bit with adaptions.
>> Below is for yeast breads, not self rising flour types.
>>
>> > > I know the price break to make your own USA is quite radical (even
>> > > adding cost of electric) but can't recall if we had a UK reply to
>> > > that thread.
>>
>> > Steve (the hubby) has just said the bread he buys at the
>> > supermarket is 90p (about US$2 I think?) and he gets 2 loaves a
>> > week so is it still worth getting a bread machine?
>> Depends on how much bread you make and cost of ingredients where you
>> are. As I recall, time was a critical factor for you as well but you
> I've had arthritis in my hands, wrists and elbows since I was a child
> so Steve does most of the mixing in this house! lol
Like me, hand mixing may be out.
Tell us, what sort of electrically operated 'things' do you have now? Like
a stand mixer or anything like that?
>> May I make a guess? You want dairy free, and do not have a kitchen
>> scale to weigh out things. You dont have any fancy 'baking gear' and
>> would not want a recipe that means you have to buy special stuff to
>> just see if you can. The recipe should probably be just water, sugar,
>> salt, flour, yeast. Equipment should be standard measuring cups with
>> one of us helping to convert it to UK measuring 'cups' that YOU have
>> already.
>>
>
> I've got a set of teaspoon to cup dooberries so that isn't a problem!
Ok, so we can measure. The biscuits arent that critical on measuring. The
bread machine is a bit.
>> BTW, although we do not dwell on it here, many have physical
>> limitations and you will find the group very accepting of them. Just
> Okey dokes! I guess the short version is I was diagnosed with
> jeuvenile arthritis at 10 years old and it's been getting worse ever
> officially yet then there is also the unsteadiness on my feet so Steve
> (the hubby) doesn't let me near anything hot in case I shake too much
> or my knees give way and I end up on the floor with whatever was hot
> all over me!
Snicker, got it. No lifting bread out of the oven (grin). Hate to see your
hairdoo go 'poof'! Like me, you'd probably look odd bald.
Hand kneading pretty much out too which is why I asked what other appliances
you may have. Just because it wasnt sold as a thing that can make dough,
doesnt mean it cant do the initial mixing. Snicker, the difference between
us an animals, is we use TOOLS to make things easier.
>> > > Generally USA store cost for the cheapest sort in comparison to
>> > > home made, home made will be 1/3 the cost at most. USA cost if
>> > I'm already overdrawn at the bank and, to quote Steve "well tell
>> > them thanks for the advice but we won't be getting one" :o(
>>
>> Grin, no harm, no foul there! I'd wait too. Also, the less
> There *is* a freecycle group for this area but I seem to be the only
> poster there! There are a few lurkers that have taken things but other
> than that I'm alone there! :o(
Too bad. Do you have a craigslist as well?
(snippers)
>> > So it would be about 20p a loaf if I can persuade Steve to get a
>> > bread machine?
>>
>> It may well be. 'Misfit' who lives in New Zealand doesnt get quite
>> the savings value there. He responded to the post as well and will
>> get with him in a minute.
> Okey dokes! I love the smell of bread baking so hopefully that will be
> enough reason for Steve to say yes to a bread machine after Christmas!
Might be!
>> If your 70p loaf can be made with scratch ingredients for 20p there,
>> it will hold the same for doing it by hand. The 3 differences will
>> be:
>>
>> 1- Ability to knead (I mean physical ability. I lack this).
>
> Been there, done that in school but wouldn't be able to any more :o(
Yup, we need something for yeast breads that can do it for you.
>> 2- Knowledge if you've never seen it done (I think the guys here can
>> talk you through hand made)
>
> The only time I've seen it done was while I was at school and my memory
> is too bad to remember the details now! :o(
Hehehehe I think the guys and gals here could talk you through that, but not
relevant if you can't apply the advice.
> 3-Time you have to dedicate to it
>
> I'm disabled and don't work so I've got as much time as it needs! :o)
;-) Works fior me!
>> It generally takes overall about the same amount of 'hours' to hand
>> make (rising, punching down, baking, etc) by hand but it takes more
>> of your time to do that. If you have something that causes lack of
>> energy etc and can not afford to make a food that costs you 1 'hours
>> of your time' (spread over bits of waiting and acting) then hand made
>> (other than the above topmost biscuits) may not work too well for you.
>>
>
> I've got plenty of time and stubborness to get it right, it's just the
> physical things that are the problem for me! :o(
I understand, obviously. Others will as well.
>> breadmachine in 3 mins flat for most recipes, turn it on, hit 2-4
>> buttons and walk away. 4-4.5 hours later, I unload the finished
>> product. Don and Charlotte cut it for me in a slicer guide (we do
>> this often so bought one to make it easy to make samwich even slices).
> Sounds like the sort of thing I need too!
You may need help with the slicing. Thats the end part though. Don sliced
the last one for us all, but normally I just do it 'as needed'.
One hardware bit you will need if you do not have it, is a serrated fairly
long knife. 12 inch blade best. This fits in my case between the stand up
'bars' of the bread slicer so I don't cut my thumb off or something nasty
when trying to cut the bread.
>> I have a lovely semi-dense 'italian white' just now. Made it
>> yesterday evening and Don sliced it today. Ingredients are just
>> flour, salt, sugar, yeast, water. It's not a super high riser but
>> it's perfect for a samwich for anything from open toasted ones with
>> beef and au jus gravy to veggie samwiches or classic American 'peanut
>> butter and jelly'.
>
> I'm up for the challenge as soon as Steve says yes to the bread maker!
That one is dead easy but you may want a lighter rise. It's intended to be
a fairly dense faintly salty tasting loaf.
Ok, new thread will show with 'southern Biscuits' adapted for you.
mikeos
> cshenk wrote:
>
>> Hi, have a friend who is quietly lurking and i'd like a refresher on
>> UK names for bread things?
>
> That'll be me! lol
>
>> I remember they call breadmaker flour 'strong flour'.
>
> Do we? The only flour that I know you can get in supermarkets is
> either plain flour or self-raising flour!
Yes of course we do. Waitrose and Tesco sell bread clearly marked
"strong" flour on the packet, specifically for bread-making (not
neccessarily for machines of course)..
cshenk
> Mandy wrote:
>> cshenk wrote:
Grin, thanks Mikeos! Yes, hand made breads as well. Mandy has arthritis
pretty bad in the hands so can't knead bread. I'm checking to see what
other gear she may have that would do it for her. For now, she doesnt have
a bread machine but is interested in them so I looked over some of the less
expensive ones and made a recommendation or so. (She has to wait a bit and
save up for one).
She'll have to price them out in her area. She's also not sure of costs for
UK ingredients at this time. She just knows a UK standard loaf is about 90p
where she is and they get 2 a week. For *most* places, making your own
costs about 1/3 (or less) for 'standard stuff'. Our New Zealand friend
though gets a smaller savings than that. Sounded like his prices related
mostly to imported flour.
Meantime, she's peeking over the 'Southern Biscuit Recipes' I sent her as a
simple trial thing she may like with no need to get any fancy gear she
doesnt have. I think those might be called 'scones' sortof as the closest
name in UK for them? A relative of the scone perhaps?
Dave
> "Mandy" wrote
>> cshenk wrote:
huge snip
> May I make a guess? You want dairy free, and do not have a kitchen
> scale to weigh out things. You dont have any fancy 'baking gear' and
> would not want a recipe that means you have to buy special stuff to just
> see if you can. The recipe should probably be just water, sugar, salt,
> flour, yeast. Equipment should be standard measuring cups with one of us
> helping to convert it to UK measuring 'cups' that YOU have already.
Surprisingly, UK measuring cups are scarce on the ground. We usually end
up with metric versions because we have bread makers from the far East.
A metric cup of bread flour should weigh about 135 to 137 grammes. You
can get this if you pour the flour. Try and spoon it and it will be a
lot heavier.
If you are in the UK I would suggest you buy a Tesco digital scale for
about a tenner. When I first started with an ABM the bread was all over
the place until I got the ingredients right.
Dave in the UK
~misfit~
> Our New Zealand friend though gets a smaller savings than
> that. Sounded like his prices related mostly to imported flour.
Actually our flour is grown here. It wouldn't surprise me if the price
reflects the fact that very few people actually bake anymore. Low turnover =
higher margins.
> Meantime, she's peeking over the 'Southern Biscuit Recipes' I sent
> her as a simple trial thing she may like with no need to get any
> fancy gear she doesnt have. I think those might be called 'scones'
> sortof as the closest name in UK for them? A relative of the scone
> perhaps?
Very much so. I've looked at a couple recipes that you've posted / linked to
and yes, they're scones. I used to make them a lot when I was a young feller
living at home. However, for anyone of UK extraction scones are usually
eaten as a sweet, either with fruit added (dates, sultanas...) or served
halved with strawberry jam and whipped cream. The exception being cheese
scones.
~misfit~
> Somewhere on teh intarwebs cshenk wrote:
>
>> Our New Zealand friend though gets a smaller savings than
>> that. Sounded like his prices related mostly to imported flour.
>
> Actually our flour is grown here. It wouldn't surprise me if the price
> reflects the fact that very few people actually bake anymore. Low
> turnover = higher margins.
>
>> Meantime, she's peeking over the 'Southern Biscuit Recipes' I sent
>> her as a simple trial thing she may like with no need to get any
>> fancy gear she doesnt have. I think those might be called 'scones'
>> sortof as the closest name in UK for them? A relative of the scone
>> perhaps?
>
> Very much so. I've looked at a couple recipes that you've posted /
> linked to and yes, they're scones. I used to make them a lot when I
> was a young feller living at home. However, for anyone of UK
> extraction scones are usually eaten as a sweet, either with fruit
> added (dates, sultanas...) or served halved with strawberry jam and
> whipped cream. The exception being cheese scones.
Should have mentioned, scones are almost exclusively made with butter rather
than shortening, margarine, lard, tallow, texas crude or whale blubber. ;-)
--
mikeos
I frequently make what I call a "scone-dough" pizza, as my wife finds
yeast pizzas too hard going. Thia ia basically a mix of self-raisng
flour, olive oil, salt and warm water. Dead simple to make and gives a
nice light crisp pizza base, which I bake on a pizza stone.
Yellow
news:J4GdndUTZ7TD_7TW...@bt.com...
> cshenk wrote:
>> "Mandy" wrote
>>> cshenk wrote:
>
> huge snip
>
>> May I make a guess? You want dairy free, and do not have a kitchen scale
>> to weigh out things. You dont have any fancy 'baking gear' and would not
>> want a recipe that means you have to buy special stuff to just see if you
>> can. The recipe should probably be just water, sugar, salt, flour, yeast.
>> Equipment should be standard measuring cups with one of us helping to
>> convert it to UK measuring 'cups' that YOU have already.
>
> Surprisingly, UK measuring cups are scarce on the ground.
Every UK home with a cook will own scales so the method of measuring by
volume has never taken off here unless someone desperately wants to make
something for which they only have the recipe in cups.
> We usually end up with metric versions because we have bread makers from
> the far East.
We have been metric here since the 70s so what has the sourcing of products
from the far east got to do with anything? :-)
> If you are in the UK I would suggest you buy a Tesco digital scale for
> about a tenner. When I first started with an ABM the bread was all over
> the place until I got the ingredients right.
Indeed, scales cost buttons here so it isn't worth mucking about when the
facility to accurately measure ingredients is so readily available for about
the same price as a set of volume measuring cups.
Argos do quite a selection also.
Mandy
>
> "Mandy" wrote
> > cshenk wrote:
> >
> > > "Mandy" wrote
> >>> cshenk wrote:
> > >
> >>> > Hi, have a friend who is quietly lurking and i'd like a
> refresher >>> > on UK names for bread things?
> > >
> >>> That'll be me! lol
> > >
> > > Welcome aboard!
> > >
> >
> > Thank you!
> >
> >>> > I remember they call breadmaker flour 'strong flour'.
> > >
> >>> Do we? The only flour that I know you can get in supermarkets is
> >>> either plain flour or self-raising flour!
> > >
> > > We have a sometime poster from the UK. Pretty sure it was here.
> > > If not, she's in rec.food.cooking (from our conversation
> > > elsewhere, you would not like that group as it's way over your
> > > reading limits in traffic size. Tends to 400-500 a day).
> > >
> >
> > I'll have a look online and see if I can find strong flour :o)
>
> Delurking to say-
>
> I promise you, any decent supermarket in the UK will stock 'strong'
> white flour.
>
> Its just possible you didn't notice it before because you weren't
> looking for it. ;-)
>
> Caroline, in Ireland
> (who used to live in the UK)
You are so right, Caroline! Thank you!
Mandy
> "Mandy" wrote
> > cshenk wrote:
>
> >>> > I remember they call breadmaker flour 'strong flour'.
>
> I see Caroline and and another chimed in that it's there.
>
> > I'll have a look online and see if I can find strong flour :o)
>
> I don't know if it's called that UK local online. Might be just
> called 'bread flour' (as opposed to flour used for other things).
> The USA is sometimes called the 'breadbasket' because of it's wheat
> growth areas. Something like 1000miles by 1000miles worth of wheat
> suitable lands some of which stretch to Canada. Grin, don't be upset
> if the bag says something about 'grown in the USA'. It's a major
> export.
>
No problemo with either of us :o)
> > > It may be you have to go to the larger markets to find it. Here,
> > > it's called 'breadmaker flour' or 'better for bread' or
> > > 'breadmachine flour' and what it means is the protien is higher.
> > > 12% or so per volume. This 'protien' is 'gluten' and you may
> > > well find that on the shelves. It's a tan looking powder you can
> > > add to flour to raise it's gluten level.
>
> > Ah right! I'll ask hubby to take me to the local market at the
> > weekend and see if I can find it there instead of in the
> > supermarket!
>
> Possible confusion due to my wording. You can probably find higher
> protien flour (strong flour) and if not, you can probably find a
> separate product called 'Gluten Powder' or Gluten something. If you
> have a lower protien content to the flour, you add the gluten powder
> in to up it a bit to make it rise right.
>
Ah right! Okey dokes!
> It's more critical with breadmachines than other hand made versions,
> to add the powder.
>
Okey dokes, I'll try and remember that!
> > > Self-raising (or self-rising as it is called here) is flour with
> > > added agents such as baking soda or baking powder. These make
> > > good spoon breads or what the USA calls a 'biscuit' (different
> > > from yours which we call a 'cookie'). I think from all I know,
> > > this type of 'self rising bread' would be an excellent starter
> > > project for you.
>
> > Oh cool! Thank you!
>
> > > The one below uses buttermilk but i have others if that's not
> > > handy. Ones that just use milk and some that just use water.
> > > I;m sure I can hit dairy free as well (grin).
> >
> > Thank you! There are only 2 of us in the house so everything has
> > to be suitable for both of us... I'm allergic to all dairy AFAIK
> > :o(
>
> I was thinking so (grin).
>
> Most recipes for southern 'biscuits' call for milk. UK ones call for
> beer in it's place. Water also works.
>
Would soya milk work OK instead of cows milk?
> > Okey dokes! I'll go and have a look at this URL too!
>
> I've exported several recipes and will post in a bit with adaptions.
>
Thank you so so much!
> > > Below is for yeast breads, not self rising flour types.
> > >
> >>> > I know the price break to make your own USA is quite radical
> (even >>> > adding cost of electric) but can't recall if we had a UK
> reply to >>> > that thread.
> > >
> >>> Steve (the hubby) has just said the bread he buys at the
> >>> supermarket is 90p (about US$2 I think?) and he gets 2 loaves a
> >>> week so is it still worth getting a bread machine?
>
> > > Depends on how much bread you make and cost of ingredients where
> > > you are. As I recall, time was a critical factor for you as well
> > > but you
>
> > I've had arthritis in my hands, wrists and elbows since I was a
> > child so Steve does most of the mixing in this house! lol
>
> Like me, hand mixing may be out.
>
*nodding* Yup :o(
> Tell us, what sort of electrically operated 'things' do you have now?
> Like a stand mixer or anything like that?
>
We've got an electric hand mixer, a food processor, a set of digital
scales, a microwave and an electric cooker
> > > May I make a guess? You want dairy free, and do not have a
> > > kitchen scale to weigh out things. You dont have any fancy
> > > 'baking gear' and would not want a recipe that means you have to
> > > buy special stuff to just see if you can. The recipe should
> > > probably be just water, sugar, salt, flour, yeast. Equipment
> > > should be standard measuring cups with one of us helping to
> > > convert it to UK measuring 'cups' that YOU have already.
> > >
> >
> > I've got a set of teaspoon to cup dooberries so that isn't a
> > problem!
>
> Ok, so we can measure. The biscuits arent that critical on
> measuring. The bread machine is a bit.
>
Okey dokes!
> > > BTW, although we do not dwell on it here, many have physical
> > > limitations and you will find the group very accepting of them.
> > > Just
>
> > Okey dokes! I guess the short version is I was diagnosed with
> > jeuvenile arthritis at 10 years old and it's been getting worse ever
>
> > officially yet then there is also the unsteadiness on my feet so
> > Steve (the hubby) doesn't let me near anything hot in case I shake
> > too much or my knees give way and I end up on the floor with
> > whatever was hot all over me!
>
> Snicker, got it. No lifting bread out of the oven (grin). Hate to
> see your hairdoo go 'poof'! Like me, you'd probably look odd bald.
>
I've semi-seriously thought about getting sponsored to have it all
shaved off for charity! lol
> Hand kneading pretty much out too which is why I asked what other
> appliances you may have. Just because it wasnt sold as a thing that
> can make dough, doesnt mean it cant do the initial mixing. Snicker,
> the difference between us an animals, is we use TOOLS to make things
> easier.
>
The hand mixer has got some weird spiral shaped things that I *think*
(but could be wrong) are for making pastry... could they be used for
bread too or not really>
> >>> > Generally USA store cost for the cheapest sort in comparison to
> >>> > home made, home made will be 1/3 the cost at most. USA cost if
>
> >>> I'm already overdrawn at the bank and, to quote Steve "well tell
> >>> them thanks for the advice but we won't be getting one" :o(
> > >
> > > Grin, no harm, no foul there! I'd wait too. Also, the less
>
> > There is a freecycle group for this area but I seem to be the only
> > poster there! There are a few lurkers that have taken things but
> > other than that I'm alone there! :o(
>
> Too bad. Do you have a craigslist as well?
>
Nope, never even heard of craigslist! :o(
> (snippers)
> >>> So it would be about 20p a loaf if I can persuade Steve to get a
> >>> bread machine?
> > >
> > > It may well be. 'Misfit' who lives in New Zealand doesnt get
> > > quite the savings value there. He responded to the post as well
> > > and will get with him in a minute.
>
> > Okey dokes! I love the smell of bread baking so hopefully that
> > will be enough reason for Steve to say yes to a bread machine after
> > Christmas!
>
> Might be!
>
I hope so!
> > > If your 70p loaf can be made with scratch ingredients for 20p
> > > there, it will hold the same for doing it by hand. The 3
> > > differences will be:
> > >
> > > 1- Ability to knead (I mean physical ability. I lack this).
> >
> > Been there, done that in school but wouldn't be able to any more
> > :o(
>
> Yup, we need something for yeast breads that can do it for you.
>
Too right!
> > > 2- Knowledge if you've never seen it done (I think the guys here
> > > can talk you through hand made)
> >
> > The only time I've seen it done was while I was at school and my
> > memory is too bad to remember the details now! :o(
>
> Hehehehe I think the guys and gals here could talk you through that,
> but not relevant if you can't apply the advice.
>
My stubbornness would let me try but Steve wouldn't! lol
> > 3-Time you have to dedicate to it
> >
> > I'm disabled and don't work so I've got as much time as it needs!
> > :o)
>
> ;-) Works fior me!
>
Groovy!
> > > It generally takes overall about the same amount of 'hours' to
> > > hand make (rising, punching down, baking, etc) by hand but it
> > > takes more of your time to do that. If you have something that
> > > causes lack of energy etc and can not afford to make a food that
> > > costs you 1 'hours of your time' (spread over bits of waiting and
> > > acting) then hand made (other than the above topmost biscuits)
> > > may not work too well for you.
> > >
> >
> > I've got plenty of time and stubborness to get it right, it's just
> > the physical things that are the problem for me! :o(
>
> I understand, obviously. Others will as well.
>
I wish that no-one understood but I'm relieved you and they do!
> > > breadmachine in 3 mins flat for most recipes, turn it on, hit 2-4
> > > buttons and walk away. 4-4.5 hours later, I unload the finished
> > > product. Don and Charlotte cut it for me in a slicer guide (we do
> > > this often so bought one to make it easy to make samwich even
> > > slices).
>
> > Sounds like the sort of thing I need too!
>
> You may need help with the slicing. Thats the end part though. Don
> sliced the last one for us all, but normally I just do it 'as needed'.
>
Another thing for Steve to do... I'm only allowed around sharp things
with supervision for the same reasons as hot things! lol
> One hardware bit you will need if you do not have it, is a serrated
> fairly long knife. 12 inch blade best. This fits in my case between
> the stand up 'bars' of the bread slicer so I don't cut my thumb off
> or something nasty when trying to cut the bread.
>
We used to have one but don't know if we still do or not :o(
> > > I have a lovely semi-dense 'italian white' just now. Made it
> > > yesterday evening and Don sliced it today. Ingredients are just
> > > flour, salt, sugar, yeast, water. It's not a super high riser but
> > > it's perfect for a samwich for anything from open toasted ones
> > > with beef and au jus gravy to veggie samwiches or classic
> > > American 'peanut butter and jelly'.
> >
> > I'm up for the challenge as soon as Steve says yes to the bread
> > maker!
>
> That one is dead easy but you may want a lighter rise. It's intended
> to be a fairly dense faintly salty tasting loaf.
>
> Ok, new thread will show with 'southern Biscuits' adapted for you.
Thank you so so much!!
Mandy
> cshenk wrote:
> > "Mandy" wrote
> > > cshenk wrote:
>
> huge snip
>
> > May I make a guess? You want dairy free, and do not have a kitchen
> > scale to weigh out things. You dont have any fancy 'baking gear'
> > and would not want a recipe that means you have to buy special
> > stuff to just see if you can. The recipe should probably be just
> > water, sugar, salt, flour, yeast. Equipment should be standard
> > measuring cups with one of us helping to convert it to UK
> > measuring 'cups' that YOU have already.
>
> Surprisingly, UK measuring cups are scarce on the ground. We usually
> end up with metric versions because we have bread makers from the far
> East.
>
I got all ours from amazon.co.uk - 2 plastic sets and 3 metal sets! lol
> A metric cup of bread flour should weigh about 135 to 137 grammes.
> You can get this if you pour the flour. Try and spoon it and it will
> be a lot heavier.
>
Ah right!
> If you are in the UK I would suggest you buy a Tesco digital scale
> for about a tenner. When I first started with an ABM the bread was
> all over the place until I got the ingredients right.
>
> Dave in the UK
I got ours from Argos but it's still in it's box! lol
Mandy
> "Dave" <dave...@btopenworld.com> wrote in message
> news:J4GdndUTZ7TD_7TW...@bt.com...
> > cshenk wrote:
> > > "Mandy" wrote
> > > > cshenk wrote:
> >
> > huge snip
> >
> > > May I make a guess? You want dairy free, and do not have a
> > > kitchen scale to weigh out things. You dont have any fancy
> > > 'baking gear' and would not want a recipe that means you have to
> > > buy special stuff to just see if you can. The recipe should
> > > probably be just water, sugar, salt, flour, yeast. Equipment
> > > should be standard measuring cups with one of us helping to
> > > convert it to UK measuring 'cups' that YOU have already.
> >
> > Surprisingly, UK measuring cups are scarce on the ground.
>
> Every UK home with a cook will own scales so the method of measuring
> by volume has never taken off here unless someone desperately wants
> to make something for which they only have the recipe in cups.
>
I got the scales and all 5 sets of cups because Steve had seen a recipe
on cable that measured in cups and he's been using them ever since.
The scales I got just in case we needed them in future!
> > We usually end up with metric versions because we have bread makers
> > from the far East.
>
> We have been metric here since the 70s so what has the sourcing of
> products from the far east got to do with anything? :-)
>
> > If you are in the UK I would suggest you buy a Tesco digital scale
> > for about a tenner. When I first started with an ABM the bread was
> > all over the place until I got the ingredients right.
>
> Indeed, scales cost buttons here so it isn't worth mucking about when
> the facility to accurately measure ingredients is so readily
> available for about the same price as a set of volume measuring cups.
>
Yup! My memory is so bad that I ordered 5 different cups without
checking my previous orders! Oops!
> Argos do quite a selection also.
They do indeed!
Mandy
Okey dokes! I'll ask Steve to order some when he next does the
shopping! What other ingredients are needed to make bread?
Janet Bostwick
snip
>
> We've got an electric hand mixer, a food processor, a set of digital
> scales, a microwave and an electric cooker
Do you still have the instruction manual for your food processor? If so,
many (most?) include directions and recipes for making a loaf of bread using
the food processor. Then all you have to do is let the dough rise and after
the first rise, put the dough in a pan, let it rise again and bake it in the
oven. The swirly, squiggly thingies for your hand mixer are called dough
hooks. My hand mixer has dough hooks, but I wouldn't consider using them to
make dough. I don't think the machine is really strong enough.
Janet
cshenk
> cshenk wrote:
>> Our New Zealand friend though gets a smaller savings than
>> that. Sounded like his prices related mostly to imported flour.
>
> Actually our flour is grown here. It wouldn't surprise me if the price
> reflects the fact that very few people actually bake anymore. Low turnover
> = higher margins.
That may well be it. Just not a high production crop there I bet.
>> Meantime, she's peeking over the 'Southern Biscuit Recipes' I sent
>> her as a simple trial thing she may like with no need to get any
>> fancy gear she doesnt have. I think those might be called 'scones'
>> sortof as the closest name in UK for them? A relative of the scone
>> perhaps?
>
> Very much so. I've looked at a couple recipes that you've posted / linked
> to and yes, they're scones. I used to make them a lot when I was a young
> feller living at home. However, for anyone of UK extraction scones are
> usually eaten as a sweet, either with fruit added (dates, sultanas...) or
> served halved with strawberry jam and whipped cream. The exception being
> cheese scones.
Yeah, we load them with butter and jams too. Also we have cheese ones which
I would have added, but she can't handle any dairy so I didnt export that
one. You can see me dancing around trying to find ones that showed 'no
milk'.
That reminds me, she can do an irish soda bread too. My only 'recipe' is my
own and i'll have to adapt it to dairy free (definately NOT dairy free now!
It's loaded with Brie!)
The 'scones' and 'irish soda bread' are things she can do now with no
machine. Further, she can pace the mixing (which is minimal enough that i
am pretty sure she can do it).
Mandy, if you take the 'vegetable solid shortening' and mince in what you
can, then tuck it in the fridge, then come back and do more when ready, I
think it will work. I once was working with a biscuit recipe and frozen
butter and used a vegetable peeler. Got interupted and put the whole thing
in the freezer until I could get back to it. No adverse effect.
cshenk
cshenk wrote:
> Should have mentioned, scones are almost exclusively made with butter
> rather than shortening, margarine, lard, tallow, texas crude or whale
> blubber. ;-)
Yeah, here too but she has a dairy allergy. (not sure if true 'allergy' or
lactose intolerance, but she phrased it that way).
Thats why i hunted up ones with no milk, buttermilk, butter. Alternatives.
Even found a UK one that uses beer!
She's also on a fixed income fairly much so I kept the things simple. Didnt
want to break the piggy bank ;-)
BTW, I met Mandy in another newsgroup and i don't think she will object to
me mentioning she's a learning/developing cook in skill sets. She's overall
looking to healthier eating and reducing the food bill at the same time
while still accomodating her arthritis level of ability etc. Bread's just
one of the items.
cshenk
> cshenk wrote:
>> Meantime, she's peeking over the 'Southern Biscuit Recipes' I sent her as
>> a simple trial thing she may like with no need to get any fancy gear she
>> doesnt have. I think those might be called 'scones' sortof as the
>> closest name in UK for them? A relative of the scone perhaps?
>
> I frequently make what I call a "scone-dough" pizza, as my wife finds
> yeast pizzas too hard going. Thia ia basically a mix of self-raisng flour,
> olive oil, salt and warm water. Dead simple to make and gives a nice light
> crisp pizza base, which I bake on a pizza stone.
Ok I like the sound of that! I can't handle a rolling pin but I beat i
could manage that. Can you give me the general directions on how much? I
know it's would partly be by 'feel' but I'd like to try it.
cshenk
> cshenk wrote:
>> > Thank you! There are only 2 of us in the house so everything has
>> > to be suitable for both of us... I'm allergic to all dairy AFAIK
>> > :o(
>>
>> I was thinking so (grin).
>>
>> Most recipes for southern 'biscuits' call for milk. UK ones call for
>> beer in it's place. Water also works.
> Would soya milk work OK instead of cows milk?
Might! I've no experinece with that but can't hurt to try and see how it
comes out.
>> Tell us, what sort of electrically operated 'things' do you have now?
>> Like a stand mixer or anything like that?
> We've got an electric hand mixer, a food processor, a set of digital
> scales, a microwave and an electric cooker
SCORE!!!!
I have no experience personally with using a food processor to knead dough,
but I've seen others post here that they do it and it works well. I also
skipped a biscuit (scone) recipe called 'beaten biscuits' because it
required a special hardware to make it acceptable for your use
(specifically, a food processor).
The hand mixer (I assume a longish wand like device) can do the mixing for
the 'scones' or the irish soda breads. So can the food processor.
Sorry, I do not know what an 'electric cooker' is other than uses
electricity to cook. Could be anything there from a toaster oven to a
crockpot in my terms (except I seem to recall you have no crockpot which may
be called 'slow cooker' or several other things where you are).
>> > too much or my knees give way and I end up on the floor with
>> > whatever was hot all over me!
>>
>> Snicker, got it. No lifting bread out of the oven (grin). Hate to
>> see your hairdoo go 'poof'! Like me, you'd probably look odd bald.
> I've semi-seriously thought about getting sponsored to have it all
> shaved off for charity! lol
LOL! I'm enjoying long hair for the first time in 26 years. Was Navy and
it was just too much trouble to have long hair on a ship.
>> the difference between us an animals, is we use TOOLS to make things
>> easier.
> The hand mixer has got some weird spiral shaped things that I *think*
> (but could be wrong) are for making pastry... could they be used for
> bread too or not really>
Yes, thats for the scones. PERFECT. Bread, not really except the wet dough
types of irish soda breads.
>> Too bad. Do you have a craigslist as well?
> Nope, never even heard of craigslist! :o(
Ah well. Might be a USA thing for all I know.
>> > Okey dokes! I love the smell of bread baking so hopefully that
>> > will be enough reason for Steve to say yes to a bread machine after
>> > Christmas!
>>
>> Might be!
>>
>
> I hope so!
Meantime, since you have a food processor, we just have to hook you up with
one who does that method and you can make a trial loaf now as you have the
rest.
(Snips, on disability)
>> I understand, obviously. Others will as well.
> I wish that no-one understood but I'm relieved you and they do!
Grin, came in lima charlie (loud and clear). I feel the same.
>> One hardware bit you will need if you do not have it, is a serrated
>> fairly long knife. 12 inch blade best. This fits in my case between
>> the stand up 'bars' of the bread slicer so I don't cut my thumb off
>> or something nasty when trying to cut the bread.
> We used to have one but don't know if we still do or not :o(
I'd look about. Steve's gonna need it. Serrated for bread cutting. It's
pretty simple BTW to make your own 'bread cutting guide box' if handy with
tools but this would be a 'Steve' 'honey-do' thing. You apparently lack the
physical stability to safely run the tools required (if you folks have
them).
>> Ok, new thread will show with 'southern Biscuits' adapted for you.
>
> Thank you so so much!!
Welcome! And don't let 'notbob' bother you. nb probably forgot which group
he was in when he sent the last note.
mikeos
>
>> I frequently make what I call a "scone-dough" pizza, as my wife finds
>> yeast pizzas too hard going. Thia ia basically a mix of self-raisng
>> flour, olive oil, salt and warm water. Dead simple to make and gives a
>> nice light crisp pizza base, which I bake on a pizza stone.
>
> Ok I like the sound of that! I can't handle a rolling pin but I beat i
> could manage that. Can you give me the general directions on how much?
> I know it's would partly be by 'feel' but I'd like to try it.
OK, Imperial measurements here for a pizza large enough for two (I can't
do "cups").
I use a pizza stone. Put in the oven and heat to medium/high.
8oz self-raising flour
�oz salt
Tablespoon olive oil
4fl oz (� pint) hand-hot water
Mix thoroughly in basin with large spoon, turn out on to floured surface
and knead for a couple of minutes until smooth.
Take out stone from the oven and sprinkle with corn meal (helps roll out
the dough). Place dough ball on the stone and roll out to round, dust
the pin with flour occasionally.
As to topping, I keep home-made tomato sauce in the freezer which I make
in bulk with tinned plum tomatoes, onion, pepper and fresh basil.
Add grated cheese, sliced mushroom, stoned olives, shredded basil
leaves, indeed anything that takes your fancy.
Brush the edge of the pizza with olive oil to stop it drying too much,
bake in the oven for around 18-20 minutes.
mikeos
> 4fl oz (� pint) hand-hot water
Sorry, that's more like 5 fluid ounces.
~misfit~
> cshenk wrote:
>
>> Should have mentioned, scones are almost exclusively made with butter
>> rather than shortening, margarine, lard, tallow, texas crude or whale
>> blubber. ;-)
>
> Yeah, here too but she has a dairy allergy. (not sure if true
> 'allergy' or lactose intolerance, but she phrased it that way).
Understood.
> Thats why i hunted up ones with no milk, buttermilk, butter. Alternatives.
> Even found a UK one that uses beer!
LOL, there's recipes for just about everything in the UK that use beer!
> She's also on a fixed income fairly much so I kept the things simple.
> Didnt want to break the piggy bank ;-)
Know the feeling.
> BTW, I met Mandy in another newsgroup and i don't think she will
> object to me mentioning she's a learning/developing cook in skill
> sets. She's overall looking to healthier eating and reducing the
> food bill at the same time while still accomodating her arthritis
> level of ability etc. Bread's just one of the items.
It seems that we have similar aims then. I had been considering getting an
ABM for a while and when I finally got the money to buy one and realised how
dismal the included recipes were started reading/posting here.
--
Cheers,
~misfit~
> The swirly, squiggly thingies
> for your hand mixer are called dough hooks. My hand mixer has dough
> hooks, but I wouldn't consider using them to make dough. I don't
> think the machine is really strong enough.
Same here. My hand mixer whips cream and egg whites etc. no trouble but
there's no way it'd knead bread unless it was ultra-gloppy.
I suppose it could be worked by the hand mixer in the ultra-gloppy stage and
then have more flour added to it later. It could work I guess but it's not
something I'm in a hurry to try.
Mandy
The food processor is still in the box it came in, so I'm hoping the
instructions with it are idiot proof lol It's just something I've
wanted since I was a kid without thinking about where I would store it
when I got it... oops! lol
Janet Bostwick
"mikeos" <mik...@gmail.com> wrote in message
news:7p0r05...@mid.individual.net...
dough in the freezer, or in a pinch, a store-bought soft French loaf that I
can slice horizontally and dress as a pizza, but there are times when your
approach will be very handy. Thanks
Janet
Mandy
> Somewhere on teh intarwebs Janet Bostwick wrote:
> > The swirly, squiggly thingies
> > for your hand mixer are called dough hooks. My hand mixer has dough
> > hooks, but I wouldn't consider using them to make dough. I don't
> > think the machine is really strong enough.
>
> Same here. My hand mixer whips cream and egg whites etc. no trouble
> but there's no way it'd knead bread unless it was ultra-gloppy.
>
> I suppose it could be worked by the hand mixer in the ultra-gloppy
> stage and then have more flour added to it later. It could work I
> guess but it's not something I'm in a hurry to try.
Okey dokes, I won't attempt it then... I don't want to break it so soon
after getting it! lol
Mandy
> "Mandy" wrote
> > cshenk wrote:
>
> >>> Thank you! There are only 2 of us in the house so everything has
> >>> to be suitable for both of us... I'm allergic to all dairy AFAIK
> >>> :o(
> > >
> > > I was thinking so (grin).
> > >
> > > Most recipes for southern 'biscuits' call for milk. UK ones call
> > > for beer in it's place. Water also works.
>
> > Would soya milk work OK instead of cows milk?
>
> Might! I've no experinece with that but can't hurt to try and see
> how it comes out.
>
Okey dokey! I can't remember what cows milk tastes like but soya milk
tastes quite thick and sort of sweet?
> > > Tell us, what sort of electrically operated 'things' do you have
> > > now? Like a stand mixer or anything like that?
>
> > We've got an electric hand mixer, a food processor, a set of digital
> > scales, a microwave and an electric cooker
>
> SCORE!!!!
>
Which item is that? The food processor? It was almost top of the
range when I got it... is that OK?
> I have no experience personally with using a food processor to knead
> dough, but I've seen others post here that they do it and it works
> well. I also skipped a biscuit (scone) recipe called 'beaten
> biscuits' because it required a special hardware to make it
> acceptable for your use (specifically, a food processor).
>
Groovy! I'm glad that the food processor can be used... just need to
read the instructions for it now! lol
> The hand mixer (I assume a longish wand like device) can do the
> mixing for the 'scones' or the irish soda breads. So can the food
> processor.
>
Nope, the one we've got is... hold on...
http://www.argos.co.uk/static/Product/partNumber/4260925/c_1/1%7Ccategor
y_root%7CKitchen+and+laundry%7C14418476/c_2/3%7C15701302%7CSmall+kitchen
+appliances%7C14418587/c_3/4%7Ccat_14418587%7CFood+processors+and+mixers
%7C14418606.htm
> Sorry, I do not know what an 'electric cooker' is other than uses
> electricity to cook. Could be anything there from a toaster oven to
> a crockpot in my terms (except I seem to recall you have no crockpot
> which may be called 'slow cooker' or several other things where you
> are).
>
It's the same as a gas cooker/oven but instead of using gas, it uses
electric
> >>> too much or my knees give way and I end up on the floor with
> >>> whatever was hot all over me!
> > >
> > > Snicker, got it. No lifting bread out of the oven (grin). Hate
> > > to see your hairdoo go 'poof'! Like me, you'd probably look odd
> > > bald.
>
> > I've semi-seriously thought about getting sponsored to have it all
> > shaved off for charity! lol
>
> LOL! I'm enjoying long hair for the first time in 26 years. Was
> Navy and it was just too much trouble to have long hair on a ship.
>
I love long hair but mine is short right now as I just can't look after
long hair right now!
> > > the difference between us an animals, is we use TOOLS to make
> > > things easier.
>
> > The hand mixer has got some weird spiral shaped things that I think
> > (but could be wrong) are for making pastry... could they be used for
> > bread too or not really>
>
> Yes, thats for the scones. PERFECT. Bread, not really except the
> wet dough types of irish soda breads.
>
Ah right! Okey dokes! Thank you!!
> > > Too bad. Do you have a craigslist as well?
>
> > Nope, never even heard of craigslist! :o(
>
> Ah well. Might be a USA thing for all I know.
>
Could be! I'll have a look online if nothing comes of my Freecycle
message! :o)
> >>> Okey dokes! I love the smell of bread baking so hopefully that
> >>> will be enough reason for Steve to say yes to a bread machine
> after >>> Christmas!
> > >
> > > Might be!
> > >
> >
> > I hope so!
>
> Meantime, since you have a food processor, we just have to hook you
> up with one who does that method and you can make a trial loaf now as
> you have the rest.
>
Oh cool! I can't wait to get started!! :o)
> (Snips, on disability)
>
> > > I understand, obviously. Others will as well.
>
> > I wish that no-one understood but I'm relieved you and they do!
>
> Grin, came in lima charlie (loud and clear). I feel the same.
>
> > > One hardware bit you will need if you do not have it, is a
> > > serrated fairly long knife. 12 inch blade best. This fits in my
> > > case between the stand up 'bars' of the bread slicer so I don't
> > > cut my thumb off or something nasty when trying to cut the bread.
>
> > We used to have one but don't know if we still do or not :o(
>
> I'd look about. Steve's gonna need it. Serrated for bread cutting.
> It's pretty simple BTW to make your own 'bread cutting guide box' if
> handy with tools but this would be a 'Steve' 'honey-do' thing. You
> apparently lack the physical stability to safely run the tools
> required (if you folks have them).
>
We don't but I'm sure either my father or Steve's dad would be able to
help us out with the tools then I just need to persuade Steve to make
it for me! lol
> > > Ok, new thread will show with 'southern Biscuits' adapted for you.
> >
> > Thank you so so much!!
>
> Welcome! And don't let 'notbob' bother you. nb probably forgot
> which group he was in when he sent the last note.
I've come across a lot worse over the years! :o/
Mandy
> "~misfit~" wrote
> cshenk wrote:
>
> > Should have mentioned, scones are almost exclusively made with
> > butter rather than shortening, margarine, lard, tallow, texas
> > crude or whale blubber. ;-)
>
> Yeah, here too but she has a dairy allergy. (not sure if true
> 'allergy' or lactose intolerance, but she phrased it that way).
>
While I was in hospital I was told it was an allergy :o/
> Thats why i hunted up ones with no milk, buttermilk, butter.
> Alternatives. Even found a UK one that uses beer!
>
Thank you so so much for the ones you sent!
> She's also on a fixed income fairly much so I kept the things simple.
> Didnt want to break the piggy bank ;-)
>
I live on �250 (approx $500) a month :o(
> BTW, I met Mandy in another newsgroup and i don't think she will
> object to me mentioning she's a learning/developing cook in skill
> sets. She's overall looking to healthier eating and reducing the
> food bill at the same time while still accomodating her arthritis
> level of ability etc. Bread's just one of the items.
No probs with you mentioning it at all! My biggest problems are I
either undercook or burn everything I try and make! lol
~misfit~
Hehee! As my mother taught me when I was about 5 years old; "A pint of water
weighs a pound and a quarter". One pound is 16oz so 1 1/4 pounds is 20oz.
Therefore 1/4 pint is indeed 5 (fluid) ounces.
--
~misfit~
> cshenk wrote:
>> "Mandy" wrote
>>> We've got an electric hand mixer, a food processor, a set of digital
>>> scales, a microwave and an electric cooker
>>
>> SCORE!!!!
>
> Which item is that? The food processor? It was almost top of the
> range when I got it... is that OK?
IMO the most useful item on that list for consistent bread making is the
digital scale. I even weigh my water sometimes as it can be hard to get it
right (depending on your measuring jug). One ml of water weighs one gramme.
Of course, for your purposes having the food processor as well is handy, as
is the electric cooker / stove / oven / range. (So many versions of
"English", so confusing!)
I'm looking forward to hearing how your third loaf works out. You could get
lucky and get it right first time but in my experience the third one's the
charm (although with the research that you're doing the first two will
probably be pretty good - at least edible). It's amazing how many people
give up after one or two though.
--
Cheers,
Mandy
> Somewhere on teh intarwebs Mandy wrote:
> > cshenk wrote:
> > > "Mandy" wrote
> [snip]
> > > > We've got an electric hand mixer, a food processor, a set of
> > > > digital scales, a microwave and an electric cooker
> > >
> > > SCORE!!!!
> >
> > Which item is that? The food processor? It was almost top of the
> > range when I got it... is that OK?
>
> IMO the most useful item on that list for consistent bread making is
> the digital scale. I even weigh my water sometimes as it can be hard
> to get it right (depending on your measuring jug). One ml of water
> weighs one gramme.
>
Okey dokes! The digital scales are still in their box too! lol
> Of course, for your purposes having the food processor as well is
> handy, as is the electric cooker / stove / oven / range. (So many
> versions of "English", so confusing!)
>
Okey dokes... if I'm honest, I originally got the food processor to
tick another item off my childhood "want list"! lol I'm all up for
using it now that I've got it though!
> I'm looking forward to hearing how your third loaf works out. You
> could get lucky and get it right first time but in my experience the
> third one's the charm (although with the research that you're doing
> the first two will probably be pretty good - at least edible). It's
> amazing how many people give up after one or two though.
I've got a stubborn streak in me like you wouldn't believe... I'll keep
doing things over and over again until I'm happy with the result! lol
cshenk
>> cshenk wrote:
>> Yeah, here too but she has a dairy allergy. (not sure if true
>> 'allergy' or lactose intolerance, but she phrased it that way).
>
> Understood.
I took it to mean no milk or milk related products (butter, cheese).
>> Thats why i hunted up ones with no milk, buttermilk, butter.
>> Alternatives. Even found a UK one that uses beer!
>
> LOL, there's recipes for just about everything in the UK that use beer!
Dunno if they are any good, but added them (grin).
>> She's also on a fixed income fairly much so I kept the things simple.
>> Didnt want to break the piggy bank ;-)
>
> Know the feeling.
Yeah, been there. Might be again. If my job folds, I have a fixed income
level that if carefully managed will get me through, but there's little
extra left. My physical limits make me hard to employ in any 'basic level'
job. Like Cashier, food service (waiter or cook). I can't even get a job
with McDonalds as the jobs *requirements* even for the manager, exceed my
'ability to stand' duration.
Anyways, I've been dirt poor to middlin' poor to 'felt like well heeled to
me'. I adjust recipes based on percieved costs and the person's needs.
Thats just common sense. I wouldnt boter for example to send Mandy
'shiitake, truffle and Shallot Irish soda bread'. She might think it
interesting, but usless to her when she finds shiiitake cost alone is about
30$ (not sure of UK translation).
>> BTW, I met Mandy in another newsgroup and i don't think she will
>> object to me mentioning she's a learning/developing cook in skill
>> sets. She's overall looking to healthier eating and reducing the
>> food bill at the same time while still accomodating her arthritis
>> level of ability etc. Bread's just one of the items.
>
> It seems that we have similar aims then. I had been considering getting an
> ABM for a while and when I finally got the money to buy one and realised
> how dismal the included recipes were started reading/posting here.
Hehe that too! Some of the books are mighty thin. They also lack the human
touch of a simple, 'hey, looking for what you like in the way of (insert
recipe, may be breadmachine or not, might be breadmachine bannana bread)'.
Some animals 'dance'. Some animals 'talk'. Some animals use 'tools'. Only
Humans talk about tools then start dancing when they figure out how to make
them work best for them.
cshenk
> cshenk wrote:
>> "~misfit~" wrote
>> > Should have mentioned, scones are almost exclusively made with
>> > butter rather than shortening, margarine, lard, tallow, texas
>> > crude or whale blubber. ;-)
>>
>> Yeah, here too but she has a dairy allergy. (not sure if true
>> 'allergy' or lactose intolerance, but she phrased it that way).
> While I was in hospital I was told it was an allergy :o/
Lactose intolerance is likely it but that's ok. Means the same thing.
Don't eat milk or milk derived products. Soy products can substitute in a
lot of cases. I just do not know any who tried to use soy milk in bread
making. Tht doesnt mean it wont work, it just means i do not know if it will
or not.
>> Thats why i hunted up ones with no milk, buttermilk, butter.
>> Alternatives. Even found a UK one that uses beer!
> Thank you so so much for the ones you sent!
Welcome!
>> She's also on a fixed income fairly much so I kept the things simple.
>> Didnt want to break the piggy bank ;-)
> I live on �250 (approx $500) a month :o(
Not fun. Especially if that is before rent and electric/gas are removed.
One thing I know for sure is basic food costs in the USA are lower than the
majority of other places including for sure, UK. What I mean is 'cost of
item in percentage to income' is lower here where I am, and it's lower yet
for USA average in my particular location. Don't think that means we have a
free ride though. Other things cost far more so it generally works out
about the same.
>> BTW, I met Mandy in another newsgroup and i don't think she will
>> object to me mentioning she's a learning/developing cook in skill
>> sets. She's overall looking to healthier eating and reducing the
>> food bill at the same time while still accomodating her arthritis
>> level of ability etc. Bread's just one of the items.
>
> No probs with you mentioning it at all! My biggest problems are I
> either undercook or burn everything I try and make! lol
Grin, not to worry. This can be worked out. Breadmaking here, rest in our
normal haunt!
mikeos
> Somewhere on teh intarwebs mikeos wrote:
>> mikeos wrote:
>>
>>> 4fl oz (� pint) hand-hot water
>> Sorry, that's more like 5 fluid ounces.
>
> Hehee! As my mother taught me when I was about 5 years old; "A pint of water
> weighs a pound and a quarter". One pound is 16oz so 1 1/4 pounds is 20oz.
> Therefore 1/4 pint is indeed 5 (fluid) ounces.
I just look at the lines on my measuring jug!
cshenk
> cshenk wrote:
>>> I frequently make what I call a "scone-dough" pizza, as my wife finds
>>> yeast pizzas too hard going. Thia ia basically a mix of self-raisng
>>> flour, olive oil, salt and warm water. Dead simple to make and gives a
>>> nice light crisp pizza base, which I bake on a pizza stone.
>>
>> Ok I like the sound of that! I can't handle a rolling pin but I beat i
>> could manage that. Can you give me the general directions on how much?
>> I know it's would partly be by 'feel' but I'd like to try it.
>
> OK, Imperial measurements here for a pizza large enough for two (I can't
> do "cups").
Thats ok, I can translate well and just needed the gist of it.
> I use a pizza stone. Put in the oven and heat to medium/high.
Dont have one but I have a regular pan that will work.
> 8oz self-raising flour
> �oz salt
> Tablespoon olive oil
> 4fl oz (� pint) hand-hot water
Got it.
1 part water, 2 parts flour, salt to taste and add olive oil to smooth.
American cooks are seldom 'exactitude d00ds' (grin).
> As to topping, I keep home-made tomato sauce in the freezer which I make
> in bulk with tinned plum tomatoes, onion, pepper and fresh basil.
I grow tomatoes in containers in the yard, freeze them whole, then defrost
and the pop right out of their skins. I then make small batches (or large
ones) at need. The containers are to keep the dog from peeing on my veggies
;-)
Small side trip I hope you do not mind? I have 2 rescue pets (meaning left
abandoned). Cash-pup is now a 3.5 year old beagle mix. Vet says he's 50%
beagle and 50% best guess, 'bull mastiff'. Daisy-cat is a trim little lady
of same age. *sigh* they sleep in sin together.
~misfit~
Too easy! You need to excercise the brain! Use it or lose it. ;-)
mikeos
>
> Small side trip I hope you do not mind? I have 2 rescue pets (meaning
> left abandoned). Cash-pup is now a 3.5 year old beagle mix. Vet says
> he's 50% beagle and 50% best guess, 'bull mastiff'. Daisy-cat is a trim
> little lady of same age. *sigh* they sleep in sin together.
We had a black & white "alpha" male cat who was very territorial. He
wouldn't tolerate any dogs in his sphere of influence, and would
terrorise dogs up to twice his size. Became very embarrassing when once
he chased a dog 100 yards up the road.
Dave
> BTW, I met Mandy in another newsgroup and i don't think she will object
> to me mentioning she's a learning/developing cook in skill sets. She's
> overall looking to healthier eating and reducing the food bill at the
> same time while still accomodating her arthritis level of ability etc.
> Bread's just one of the items.
Have you come across www.lovefoodhatewaste.com It might be a good site
for her to visit, if she doesn't know about it. It's about what it says
and is a quite extensive site about cooking and saving food.
Tell her to use the tabs on the right to navigate. I only found out
about it last night. Hence, I can't give a recommendation on it.
Dave
Dave
> "Dave" <dave...@btopenworld.com> wrote in message
> Every UK home with a cook will own scales so the method of measuring by
> volume has never taken off here unless someone desperately wants to make
> something for which they only have the recipe in cups.
>
>> We usually end up with metric versions because we have bread makers from
>> the far East.
>
> We have been metric here since the 70s so what has the sourcing of products
> from the far east got to do with anything? :-)
North America use a cup of a different volume. When I first started
bread making in a machine, it didn't come out looking like a loaf. It
was flat and furrowed along the length. I was following the cup method.
A cup measure could be confused with our traditional mug/cups which are
not metric. I bought a set of measuring cups a few weeks ago and they
are metric. I have just tried them with a cup of water and the measure
overflowed, when I tried to fill it from one of our cups.
It took a lot of web browsing to find out the difference of the 3
different cup sizes and a lot more to find out what the ingredients
should weigh to make up a cup full.
Experimenting, I found that the cup that came with ABM and poured flour
into it came out at about 135 grammes. Spooned into it, it was more.
Scooped into it from the bag and it was a lot more due to the
compression of the flour. It is important to get the flour/water ratio
fairly accurate. The other ingredients are so small that they are not
anywhere near as important in weight.
English cups hold half a UK pint
Metric cups hold 250 mL
Now this is where it gets complicated, because a US cup measure is based
on a pint being 16 fluid ounces, not 20, as we use. Therefore this has
to be taken into consideration when using a recipe from North America in
the UK. Not sure about the cup size in Canada, but the rest of the
English speaking world uses the metric cup, but their spoon measures are
different to ours. Beware of this as well.
Dave
Dave
> Small side trip I hope you do not mind? I have 2 rescue pets (meaning
> left abandoned). Cash-pup is now a 3.5 year old beagle mix. Vet says
> he's 50% beagle and 50% best guess, 'bull mastiff'. Daisy-cat is a trim
> little lady of same age. *sigh* they sleep in sin together.
How many of us haven't :-)
Dave
Dave
> mikeos wrote:
>
>> Mandy wrote:
>>> cshenk wrote:
>>>
>>>> on UK names for bread things?
>>> That'll be me! lol
>>>
>>>> I remember they call breadmaker flour 'strong flour'.
>>> Do we? The only flour that I know you can get in supermarkets is
>>> either plain flour or self-raising flour!
>> Yes of course we do. Waitrose and Tesco sell bread clearly marked
>> "strong" flour on the packet, specifically for bread-making (not
>> neccessarily for machines of course)..
>
> Okey dokes! I'll ask Steve to order some when he next does the
> shopping! What other ingredients are needed to make bread?
>
salt, sugar and yeast. This is usually in sachets form. Supermarket's
own brand, or a major manufactured brand. Just make sure it is fact action.
Dave
Mandy
> "Mandy" wrote
> > cshenk wrote:
> > > "~misfit~" wrote
>
> >>> Should have mentioned, scones are almost exclusively made with
> >>> butter rather than shortening, margarine, lard, tallow, texas
> >>> crude or whale blubber. ;-)
> > >
> > > Yeah, here too but she has a dairy allergy. (not sure if true
> > > 'allergy' or lactose intolerance, but she phrased it that way).
>
> > While I was in hospital I was told it was an allergy :o/
>
> Lactose intolerance is likely it but that's ok. Means the same
> thing. Don't eat milk or milk derived products. Soy products can
> substitute in a lot of cases. I just do not know any who tried to
> use soy milk in bread making. Tht doesnt mean it wont work, it just
> means i do not know if it will or not.
>
I'm more than happy to give it a go when we've got all the ingredients
and a loaf tin to bake it in! :o)
<small snip>
> > > She's also on a fixed income fairly much so I kept the things
> > > simple. Didnt want to break the piggy bank ;-)
>
> > I live on �250 (approx $500) a month :o(
>
> Not fun. Especially if that is before rent and electric/gas are
> removed. One thing I know for sure is basic food costs in the USA are
> lower than the majority of other places including for sure, UK. What
> I mean is 'cost of item in percentage to income' is lower here where
> I am, and it's lower yet for USA average in my particular location.
> Don't think that means we have a free ride though. Other things cost
> far more so it generally works out about the same.
>
I'm lucky that my husband pays all the bills and mortgage and things
like that, I just pay for what I can when I can!
> > > BTW, I met Mandy in another newsgroup and i don't think she will
> > > object to me mentioning she's a learning/developing cook in skill
> > > sets. She's overall looking to healthier eating and reducing the
> > > food bill at the same time while still accomodating her arthritis
> > > level of ability etc. Bread's just one of the items.
> >
> > No probs with you mentioning it at all! My biggest problems are I
> > either undercook or burn everything I try and make! lol
>
> Grin, not to worry. This can be worked out. Breadmaking here, rest
> in our normal haunt!
Okey dokes... just got to try and persuade Steve to get the ingredients
and a loaf tin next time he does the shopping then you can all laugh at
how bad I screw cooking/baking up unless I have very close supervision!
Mandy
Looking good so far... I'll send the link to the cook in this house
(Steve) so that we can try creating less waste! Thank you so so much!
graham
We went metric many years ago. I doubt that you could find an American cup
set in *any* kitchen store or department store or supermarket.
Now if only I could get the newspaper foodwriters to use grams as well...
Graham
cshenk
> cshenk wrote:
>> use soy milk in bread making. Tht doesnt mean it wont work, it just
>> means i do not know if it will or not.
> I'm more than happy to give it a go when we've got all the ingredients
> and a loaf tin to bake it in! :o)
What do you have now in the way of metal pans? My most useful device is a
metal large pizza pan with a thick 'lip'. It's about 16 inches across and
can double for all sorts of breads that dont need sides up along them.
Pretzels, bread sticks, small 'rolls' (suitable for samwiches), pizzas, even
veggie roasted things oiled lightly with olive oil and seasonings then
spread out along it.
cshenk
> cshenk wrote:
> We had a black & white "alpha" male cat who was very territorial. He
> wouldn't tolerate any dogs in his sphere of influence, and would terrorise
> dogs up to twice his size. Became very embarrassing when once he chased a
> dog 100 yards up the road.
Reminds me of Bobby, a once long ago sweet cat I had. I've been told
American Bobcats do not actually breed with domestics. Dunno. Vets said he
was 1/2 bobcat. Not common, but they said it happens. (Web checks show
there is a domestic breed close enough in looks to be confusing). Named him
Bobby long before I knew what he'd develop into which was your basic
American souther 35lb bobcat but with a longer tail. Yeah, he chased dogs
and cars. His favorite buddy was a little pekinese looking thing of a
neighbor's who would take turns with Bobby at chasing one another.
Bobby went to a new home on a farm when I got orders to Hawaii and lived a
nice happy life with a family who loved dogs but wife was dog-fur allergic.
cshenk
> cshenk wrote:
Reminds me of a UK friend when I was a college student. Asked him if he
wanted to Shag and he most delightedly said yes. He did look a little
confused though when I led him to the dance floor.....
cshenk
> cshenk wrote:
>> BTW, I met Mandy in another newsgroup and i don't think she will object
>> to me mentioning she's a learning/developing cook in skill sets. She's
>> overall looking to healthier eating and reducing the food bill at the
>> same time while still accomodating her arthritis level of ability etc.
>> Bread's just one of the items.
>
> Have you come across www.lovefoodhatewaste.com It might be a good site
> for her to visit, if she doesn't know about it. It's about what it says
> and is a quite extensive site about cooking and saving food.
I like that site! I think it's a good one for Mandy as well.
I get far more detailed but they have simple starter ideas.
Grin, I can feed a family of 3 (youngest is 16 so eats adult) on 300$ a
month here with little trouble and that includes many fancy things like
steak, duck, shrimp, etc. I normally spend about 400$ a month on food
because we add some fancy things and fast foods. Food though is cheaper for
raw produce here than in UK.
mikeos
being a heavy smoker he remarked that you never find him without a fag
in his mouth!
Dave
Glad to be of help
Dave
Dave
I don't spend that much a month, but there are only the two of us now.
Dave
Mandy
We've got a pizza pan with loads of pre-made holes in the bottom of it
and another pan that is about the same size with sides and no holes so
maybe I could make a round loaf instead of a rectangular one until we
get the proper tin?
Dave
You will be as lucky as us to get the weather forecasters back to using
degrees F and inches of rain :-(
Dave
Dave
Don't do that when I have a drink in my mouth :-(
Dave
cshenk
> cshenk wrote:
>> Reminds me of a UK friend when I was a college student. Asked him if he
>> wanted to Shag and he most delightedly said yes. He did look a little
>> confused though when I led him to the dance floor.....
>>
> Reminds me of when UK comic Peter Cook was on a US TV talk show, and being
> a heavy smoker he remarked that you never find him without a fag in his
> mouth!
Did the fag escape? (wicked grin).
cshenk
> cshenk wrote:
>> What do you have now in the way of metal pans? My most useful device
>> is a metal large pizza pan with a thick 'lip'. It's about 16 inches
>> across and can double for all sorts of breads that dont need sides up
>> along them. Pretzels, bread sticks, small 'rolls' (suitable for
>> samwiches), pizzas, even veggie roasted things oiled lightly with
>> olive oil and seasonings then spread out along it.
>
> We've got a pizza pan with loads of pre-made holes in the bottom of it
> and another pan that is about the same size with sides and no holes so
> maybe I could make a round loaf instead of a rectangular one until we
> get the proper tin?
Absolutely! Barry's longish breads will do well on either one but I think
the solid one might be best due to his hydration levels? It's also right
for the southern biscuits (scones to you), pretzels and bread sticks..
The holed one is perfect for home made pizza dough. That one is easy to do
BTW. If interested in making your own for cost reasons, you can generally
do very well. Pizza dough recipes are a little different as you don't want
super rise. You oil the ball after first rise and then flatten it with
hands as much as reasonable. A roller is a nice bit but you can lift it,
and on the back of your hands, just 'knuckle it out thinner and thinner'
(twirling not required). Top with sauce and stuff you like.
Mandy
> "Mandy" wrote
> > cshenk wrote:
>
> > > What do you have now in the way of metal pans? My most useful
> > > device is a metal large pizza pan with a thick 'lip'. It's about
> > > 16 inches across and can double for all sorts of breads that dont
> > > need sides up along them. Pretzels, bread sticks, small 'rolls'
> > > (suitable for samwiches), pizzas, even veggie roasted things
> > > oiled lightly with olive oil and seasonings then spread out along
> > > it.
> >
> > We've got a pizza pan with loads of pre-made holes in the bottom of
> > it and another pan that is about the same size with sides and no
> > holes so maybe I could make a round loaf instead of a rectangular
> > one until we get the proper tin?
>
> Absolutely! Barry's longish breads will do well on either one but I
> think the solid one might be best due to his hydration levels? It's
> also right for the southern biscuits (scones to you), pretzels and
> bread sticks..
>
OK, cool! Thank you!
> The holed one is perfect for home made pizza dough. That one is easy
> to do BTW. If interested in making your own for cost reasons, you
> can generally do very well. Pizza dough recipes are a little
> different as you don't want super rise. You oil the ball after first
> rise and then flatten it with hands as much as reasonable. A roller
> is a nice bit but you can lift it, and on the back of your hands,
> just 'knuckle it out thinner and thinner' (twirling not required).
> Top with sauce and stuff you like.
Doesn't the dough break by using your hands to knuckle it??
cshenk
> cshenk wrote:
>> The holed one is perfect for home made pizza dough. That one is easy
>> to do BTW. If interested in making your own for cost reasons, you
>> can generally do very well. Pizza dough recipes are a little
>> different as you don't want super rise. You oil the ball after first
>> rise and then flatten it with hands as much as reasonable. A roller
>> is a nice bit but you can lift it, and on the back of your hands,
>> just 'knuckle it out thinner and thinner' (twirling not required).
>> Top with sauce and stuff you like.
>
> Doesn't the dough break by using your hands to knuckle it??
Nope! Just flatten it out as much as possible to a roundish shape then work
it gently out. It's pretty easy to do a deep dish one by hand. I used to
work as a pizza twirrler in the window at a Chanello's place in Clemson SC,
many moons ago ;-)
The 'knuckle out' is done from the underside, not the top. If you don't
have a rolling pin, it's ok. I bet you have something (a cleaned can of a
longish size or an empty round bottle like a wine bottle). As long as you
work fast enough that the dough doesnt litterally dry out, this is one you
can work in bits and rest between if you need to. Twirrling is fun, but not
required.
Mandy
> "Mandy" wrote
> > cshenk wrote:
>
> > > The holed one is perfect for home made pizza dough. That one is
> > > easy to do BTW. If interested in making your own for cost
> > > reasons, you can generally do very well. Pizza dough recipes are
> > > a little different as you don't want super rise. You oil the
> > > ball after first rise and then flatten it with hands as much as
> > > reasonable. A roller is a nice bit but you can lift it, and on
> > > the back of your hands, just 'knuckle it out thinner and thinner'
> > > (twirling not required). Top with sauce and stuff you like.
> >
> > Doesn't the dough break by using your hands to knuckle it??
>
> Nope! Just flatten it out as much as possible to a roundish shape
> then work it gently out. It's pretty easy to do a deep dish one by
> hand. I used to work as a pizza twirrler in the window at a
> Chanello's place in Clemson SC, many moons ago ;-)
>
You obviously haven't come across a bad baker like me then! lol
> The 'knuckle out' is done from the underside, not the top. If you
> don't have a rolling pin, it's ok. I bet you have something (a
> cleaned can of a longish size or an empty round bottle like a wine
> bottle). As long as you work fast enough that the dough doesnt
> litterally dry out, this is one you can work in bits and rest between
> if you need to. Twirrling is fun, but not required.
Neither of us drink alcohol so would a plastic 2 litre pop (soda?)
bottle work instead?
cshenk
> cshenk wrote:
>> > Doesn't the dough break by using your hands to knuckle it??
>>
>> Nope! Just flatten it out as much as possible to a roundish shape
>> The 'knuckle out' is done from the underside, not the top. If you
>> don't have a rolling pin, it's ok. I bet you have something (a
>> cleaned can of a longish size or an empty round bottle like a wine
>> bottle). As long as you work fast enough that the dough doesnt
>> litterally dry out, this is one you can work in bits and rest between
>> if you need to. Twirrling is fun, but not required.
>
> Neither of us drink alcohol so would a plastic 2 litre pop (soda?)
> bottle work instead?
Sure! Partly fill with water to make it easier to work with.
Mandy
Okey dokes, thank you!!
Barry Harmon
Take a look about a third of the way down this site and you'll see
fantastic dough! It is so developed you can read through it with no
trouble. That level of development guarantees that you can work the dough
with no danger of tearing.
http://slice.seriouseats.com/jvpizza/
Barry
Mandy
Thank you Barry! On my way over there now!
graham
We went metric many years ago. I doubt that you could find an American cup
set in *any* kitchen store or department store or supermarket.
Now if only I could get the newspaper foodwriters to use grams as well...
Graham
cshenk
> cshenk wrote:
>> What do you have now in the way of metal pans? My most useful device
>> is a metal large pizza pan with a thick 'lip'. It's about 16 inches
>> across and can double for all sorts of breads that dont need sides up
>> along them. Pretzels, bread sticks, small 'rolls' (suitable for
>> samwiches), pizzas, even veggie roasted things oiled lightly with
>> olive oil and seasonings then spread out along it.
>
> We've got a pizza pan with loads of pre-made holes in the bottom of it
> and another pan that is about the same size with sides and no holes so
> maybe I could make a round loaf instead of a rectangular one until we
> get the proper tin?
Absolutely! Barry's longish breads will do well on either one but I think
the solid one might be best due to his hydration levels? It's also right
for the southern biscuits (scones to you), pretzels and bread sticks..
The holed one is perfect for home made pizza dough. That one is easy to do
cshenk
> cshenk wrote:
>> What do you have now in the way of metal pans? My most useful device
>> is a metal large pizza pan with a thick 'lip'. It's about 16 inches
>> across and can double for all sorts of breads that dont need sides up
>> along them. Pretzels, bread sticks, small 'rolls' (suitable for
>> samwiches), pizzas, even veggie roasted things oiled lightly with
>> olive oil and seasonings then spread out along it.
>
> We've got a pizza pan with loads of pre-made holes in the bottom of it
> and another pan that is about the same size with sides and no holes so
> maybe I could make a round loaf instead of a rectangular one until we
> get the proper tin?
Absolutely! Barry's longish breads will do well on either one but I think
Stormmmee
milk which might be an option... but what i don't know is would the color of
the soy milk affect the final color of the bread>?
--
Have a great day
"cshenk" <csh...@cox.net> wrote in message
news:F5VVm.43178$kY2....@newsfe01.iad...
> "Mandy" wrote
>> cshenk wrote:
>
>>> > > I remember they call breadmaker flour 'strong flour'.
>
> I see Caroline and and another chimed in that it's there.
>
>> I'll have a look online and see if I can find strong flour :o)
>
> I don't know if it's called that UK local online. Might be just called
> 'bread flour' (as opposed to flour used for other things). The USA is
> sometimes called the 'breadbasket' because of it's wheat growth areas.
> Something like 1000miles by 1000miles worth of wheat suitable lands some
> of which stretch to Canada. Grin, don't be upset if the bag says
> something about 'grown in the USA'. It's a major export.
>
>>> It may be you have to go to the larger markets to find it. Here,
>>> it's called 'breadmaker flour' or 'better for bread' or 'breadmachine
>>> flour' and what it means is the protien is higher. 12% or so per
>>> volume. This 'protien' is 'gluten' and you may well find that on the
>>> shelves. It's a tan looking powder you can add to flour to raise
>>> it's gluten level.
>
>> Ah right! I'll ask hubby to take me to the local market at the weekend
>> and see if I can find it there instead of in the supermarket!
>
> Possible confusion due to my wording. You can probably find higher
> protien flour (strong flour) and if not, you can probably find a separate
> product called 'Gluten Powder' or Gluten something. If you have a lower
> protien content to the flour, you add the gluten powder in to up it a bit
> to make it rise right.
>
> It's more critical with breadmachines than other hand made versions, to
> add the powder.
>
>>> Self-raising (or self-rising as it is called here) is flour with
>>> added agents such as baking soda or baking powder. These make good
>>> spoon breads or what the USA calls a 'biscuit' (different from yours
>>> which we call a 'cookie'). I think from all I know, this type of
>>> 'self rising bread' would be an excellent starter project for you.
>
>> Oh cool! Thank you!
>
>>> The one below uses buttermilk but i have others if that's not handy.
>>> Ones that just use milk and some that just use water. I;m sure I can
>>> hit dairy free as well (grin).
>>
>> Thank you! There are only 2 of us in the house so everything has to be
>> suitable for both of us... I'm allergic to all dairy AFAIK :o(
>
> I was thinking so (grin).
>
> Most recipes for southern 'biscuits' call for milk. UK ones call for beer
> in it's place. Water also works.
>
>> Okey dokes! I'll go and have a look at this URL too!
>
> I've exported several recipes and will post in a bit with adaptions.
>
>>> Below is for yeast breads, not self rising flour types.
>>>
>>> > > I know the price break to make your own USA is quite radical (even
>>> > > adding cost of electric) but can't recall if we had a UK reply to
>>> > > that thread.
>>>
>>> > Steve (the hubby) has just said the bread he buys at the
>>> > supermarket is 90p (about US$2 I think?) and he gets 2 loaves a
>>> > week so is it still worth getting a bread machine?
>
>>> Depends on how much bread you make and cost of ingredients where you
>>> are. As I recall, time was a critical factor for you as well but you
>
>> I've had arthritis in my hands, wrists and elbows since I was a child
>> so Steve does most of the mixing in this house! lol
>
> Like me, hand mixing may be out.
>
> Tell us, what sort of electrically operated 'things' do you have now?
> Like a stand mixer or anything like that?
>
>>> May I make a guess? You want dairy free, and do not have a kitchen
>>> scale to weigh out things. You dont have any fancy 'baking gear' and
>>> would not want a recipe that means you have to buy special stuff to
>>> just see if you can. The recipe should probably be just water, sugar,
>>> salt, flour, yeast. Equipment should be standard measuring cups with
>>> one of us helping to convert it to UK measuring 'cups' that YOU have
>>> already.
>>>
>>
>> I've got a set of teaspoon to cup dooberries so that isn't a problem!
>
> Ok, so we can measure. The biscuits arent that critical on measuring.
> The bread machine is a bit.
>
>>> BTW, although we do not dwell on it here, many have physical
>>> limitations and you will find the group very accepting of them. Just
>
>> Okey dokes! I guess the short version is I was diagnosed with
>> jeuvenile arthritis at 10 years old and it's been getting worse ever
>
>> officially yet then there is also the unsteadiness on my feet so Steve
>> (the hubby) doesn't let me near anything hot in case I shake too much
>> or my knees give way and I end up on the floor with whatever was hot
>> all over me!
>
> Snicker, got it. No lifting bread out of the oven (grin). Hate to see
> your hairdoo go 'poof'! Like me, you'd probably look odd bald.
>
> Hand kneading pretty much out too which is why I asked what other
> appliances you may have. Just because it wasnt sold as a thing that can
> make dough, doesnt mean it cant do the initial mixing. Snicker, the
> difference between us an animals, is we use TOOLS to make things easier.
>
>>> > > Generally USA store cost for the cheapest sort in comparison to
>>> > > home made, home made will be 1/3 the cost at most. USA cost if
>
>>> > I'm already overdrawn at the bank and, to quote Steve "well tell
>>> > them thanks for the advice but we won't be getting one" :o(
>>>
>>> Grin, no harm, no foul there! I'd wait too. Also, the less
>
>> There *is* a freecycle group for this area but I seem to be the only
>> poster there! There are a few lurkers that have taken things but other
>> than that I'm alone there! :o(
>
> Too bad. Do you have a craigslist as well?
>
> (snippers)
>>> > So it would be about 20p a loaf if I can persuade Steve to get a
>>> > bread machine?
>>>
>>> It may well be. 'Misfit' who lives in New Zealand doesnt get quite
>>> the savings value there. He responded to the post as well and will
>>> get with him in a minute.
>
>> Okey dokes! I love the smell of bread baking so hopefully that will be
>> enough reason for Steve to say yes to a bread machine after Christmas!
>
> Might be!
>
>>> If your 70p loaf can be made with scratch ingredients for 20p there,
>>> it will hold the same for doing it by hand. The 3 differences will
>>> be:
>>>
>>> 1- Ability to knead (I mean physical ability. I lack this).
>>
>> Been there, done that in school but wouldn't be able to any more :o(
>
> Yup, we need something for yeast breads that can do it for you.
>
>>> 2- Knowledge if you've never seen it done (I think the guys here can
>>> talk you through hand made)
>>
>> The only time I've seen it done was while I was at school and my memory
>> is too bad to remember the details now! :o(
>
> Hehehehe I think the guys and gals here could talk you through that, but
> not relevant if you can't apply the advice.
>
>> 3-Time you have to dedicate to it
>>
>> I'm disabled and don't work so I've got as much time as it needs! :o)
>
> ;-) Works fior me!
>
>>> It generally takes overall about the same amount of 'hours' to hand
>>> make (rising, punching down, baking, etc) by hand but it takes more
>>> of your time to do that. If you have something that causes lack of
>>> energy etc and can not afford to make a food that costs you 1 'hours
>>> of your time' (spread over bits of waiting and acting) then hand made
>>> (other than the above topmost biscuits) may not work too well for you.
>>>
>>
>> I've got plenty of time and stubborness to get it right, it's just the
>> physical things that are the problem for me! :o(
>
> I understand, obviously. Others will as well.
>
>>> breadmachine in 3 mins flat for most recipes, turn it on, hit 2-4
>>> buttons and walk away. 4-4.5 hours later, I unload the finished
>>> product. Don and Charlotte cut it for me in a slicer guide (we do
>>> this often so bought one to make it easy to make samwich even slices).
>
>> Sounds like the sort of thing I need too!
>
> You may need help with the slicing. Thats the end part though. Don
> sliced the last one for us all, but normally I just do it 'as needed'.
>
> One hardware bit you will need if you do not have it, is a serrated fairly
> long knife. 12 inch blade best. This fits in my case between the stand
> up 'bars' of the bread slicer so I don't cut my thumb off or something
> nasty when trying to cut the bread.
>
>>> I have a lovely semi-dense 'italian white' just now. Made it
>>> yesterday evening and Don sliced it today. Ingredients are just
>>> flour, salt, sugar, yeast, water. It's not a super high riser but
>>> it's perfect for a samwich for anything from open toasted ones with
>>> beef and au jus gravy to veggie samwiches or classic American 'peanut
>>> butter and jelly'.
>>
>> I'm up for the challenge as soon as Steve says yes to the bread maker!
>
> That one is dead easy but you may want a lighter rise. It's intended to
> be a fairly dense faintly salty tasting loaf.
>
> Ok, new thread will show with 'southern Biscuits' adapted for you.
>
Stormmmee
Lee
--
Have a great day
"Mandy" <man...@hotmail.com> wrote in message
news:hg5e4b$i5g$1...@news.datemas.de...
> cshenk wrote:
>
>> Hi, have a friend who is quietly lurking and i'd like a refresher on
>> UK names for bread things?
>>
>
> That'll be me! lol
>
>> I remember they call breadmaker flour 'strong flour'.
>>
>
> Do we? The only flour that I know you can get in supermarkets is
> either plain flour or self-raising flour!
>
>> I know the price break to make your own USA is quite radical (even
>> adding cost of electric) but can't recall if we had a UK reply to
>> that thread.
>>
>
> Steve (the hubby) has just said the bread he buys at the supermarket is
> 90p (about US$2 I think?) and he gets 2 loaves a week so is it still
> worth getting a bread machine?
>
>> Generally USA store cost for the cheapest sort in comparison to home
>> made, home made will be 1/3 the cost at most. USA cost if you have
>> to buy a machine and go basics for mostly white bread level motor, 25
>> loaves will pay off the machine.
>
> I'm already overdrawn at the bank and, to quote Steve "well tell them
> thanks for the advice but we won't be getting one" :o(
>
>>
>> Cost information here from last time i wrote it up:
>> ---
>>
>> Current cost here (cheaper food area than some of the country):
>>
>> 4 cups white flour = 27cents
>> 2ts yeast (active dry)= 5cents
>> salt and sugar amounts= 5cents
>> rest is tap water
>>
>> So, I end up with 37cents a 2 lb loaf. I can only assume the electric
>> for the ABM is about the same as heating the oven to bake it.
>> Cheapest white 1.99.
>>
>> Rye version:
>> 2 cups white flour= 14cents
>> 2 cups rye = 29cents
>> 2ts yeast= 5cents
>> salt/sugar= 5 cents
>>
>> 54cents total. Cheapest rye at the stores, 3.75.
>>
>> I know those prices will not match all of us. It just so happens I
>> live in a cheap food area. You can run a calculator and see about
>> 1/5 cost (with rye being even better).
>> -------
>>
>> I seem to recall the same was true overseas, not in actual cost, but
>> in percentage of markup.
>
> So it would be about 20p a loaf if I can persuade Steve to get a bread
> machine?
>
Stormmmee
someone has to be punished and a beating won't do, Lee
--
Have a great day
"Mandy" <man...@hotmail.com> wrote in message
news:hgkubm$9g3$1...@news.datemas.de...
> cshenk wrote:
>
>> "Mandy" wrote
>> > cshenk wrote:
>> > > "~misfit~" wrote
>>
>> >>> Should have mentioned, scones are almost exclusively made with
>> >>> butter rather than shortening, margarine, lard, tallow, texas
>> >>> crude or whale blubber. ;-)
>> > >
>> > > Yeah, here too but she has a dairy allergy. (not sure if true
>> > > 'allergy' or lactose intolerance, but she phrased it that way).
>>
>> > While I was in hospital I was told it was an allergy :o/
>>
>> Lactose intolerance is likely it but that's ok. Means the same
>> thing. Don't eat milk or milk derived products. Soy products can
>> substitute in a lot of cases. I just do not know any who tried to
>> use soy milk in bread making. Tht doesnt mean it wont work, it just
>> means i do not know if it will or not.
>>
>
> I'm more than happy to give it a go when we've got all the ingredients
> and a loaf tin to bake it in! :o)
>
> <small snip>
>
>> > > She's also on a fixed income fairly much so I kept the things
>> > > simple. Didnt want to break the piggy bank ;-)
>>
>> > I live on �250 (approx $500) a month :o(
>>
>> Not fun. Especially if that is before rent and electric/gas are
>> removed. One thing I know for sure is basic food costs in the USA are
>> lower than the majority of other places including for sure, UK. What
>> I mean is 'cost of item in percentage to income' is lower here where
>> I am, and it's lower yet for USA average in my particular location.
>> Don't think that means we have a free ride though. Other things cost
>> far more so it generally works out about the same.
>>
>
> I'm lucky that my husband pays all the bills and mortgage and things
> like that, I just pay for what I can when I can!
>
>> > > BTW, I met Mandy in another newsgroup and i don't think she will
>> > > object to me mentioning she's a learning/developing cook in skill
>> > > sets. She's overall looking to healthier eating and reducing the
>> > > food bill at the same time while still accomodating her arthritis
>> > > level of ability etc. Bread's just one of the items.
>> >
>> > No probs with you mentioning it at all! My biggest problems are I
>> > either undercook or burn everything I try and make! lol
>>
>> Grin, not to worry. This can be worked out. Breadmaking here, rest
>> in our normal haunt!
>
> Okey dokes... just got to try and persuade Steve to get the ingredients
> and a loaf tin next time he does the shopping then you can all laugh at
> how bad I screw cooking/baking up unless I have very close supervision!
> lol
Stormmmee
have read part of this thread before responding so bear with me...
-check your thrist/second hand stores, here in the us they are very
prominant, DH's sister got a very posh one for less than five dollars us.
-put the request out on fc just in case one of those lurkers has one.
-since kneading is an issue, you might check out the archives of this group
for stretch and fold, and another one... brain cramp, don't know it it had a
name but it was a description of kneading but not just sorta squshing with
hands... might not even work for you but worth reading to see where you are.
-this is a super group of people,
-and just to let you know how great they are, i get no crap for top posting
because several on here knew immediately when i said i used a screen reader
that it mucks up where i can post...
again welcome and good luck.
Lee
--
Have a great day
"Mandy" <man...@hotmail.com> wrote in message
news:hg8ing$ro6$1...@news.datemas.de...
> cshenk wrote:
>
>> "Mandy" wrote
>> > cshenk wrote:
>>
>> > > Hi, have a friend who is quietly lurking and i'd like a refresher
>> > > on UK names for bread things?
>>
>> > That'll be me! lol
>>
>> Welcome aboard!
>>
>
> Thank you!
>
>> > > I remember they call breadmaker flour 'strong flour'.
>>
>> > Do we? The only flour that I know you can get in supermarkets is
>> > either plain flour or self-raising flour!
>>
>> We have a sometime poster from the UK. Pretty sure it was here. If
>> not, she's in rec.food.cooking (from our conversation elsewhere, you
>> would not like that group as it's way over your reading limits in
>> traffic size. Tends to 400-500 a day).
>>
>
> I'll have a look online and see if I can find strong flour :o)
>
>> It may be you have to go to the larger markets to find it. Here,
>> it's called 'breadmaker flour' or 'better for bread' or 'breadmachine
>> flour' and what it means is the protien is higher. 12% or so per
>> volume. This 'protien' is 'gluten' and you may well find that on the
>> shelves. It's a tan looking powder you can add to flour to raise
>> it's gluten level.
>>
>
> Ah right! I'll ask hubby to take me to the local market at the weekend
> and see if I can find it there instead of in the supermarket!
>
>> Self-raising (or self-rising as it is called here) is flour with
>> added agents such as baking soda or baking powder. These make good
>> spoon breads or what the USA calls a 'biscuit' (different from yours
>> which we call a 'cookie'). I think from all I know, this type of
>> 'self rising bread' would be an excellent starter project for you.
>
> Oh cool! Thank you!
>
>> The one below uses buttermilk but i have others if that's not handy.
>> Ones that just use milk and some that just use water. I;m sure I can
>> hit dairy free as well (grin).
>
> Thank you! There are only 2 of us in the house so everything has to be
> suitable for both of us... I'm allergic to all dairy AFAIK :o(
>
>>
>> http://www.deepfriedkudzu.com/uploaded_images/DSC00917-716234.JPG
>> This is a pretty normal picture of what USA/Canada folks mean when
>> they say 'biscuit' and your self rising flour is right for them.
>>
>
> OK, cool! I'll go and have a look when I've sent this off!
>
>> One of many recipes is here
>> http://www.foodnetwork.com/recipes/alton-brown/southern-biscuits-recip
>> e/index.html
>>
>> Note he's not using 'self rising flour' so is adding the baking soda
>> and baking powder. In the case of our self rising flour, they are
>> already in there so skip those 2 and add the rest. To cut them out,
>> most folks just use a cleaned out can but you can use a drinking
>> glass or just about anything. Oh, not sure how much 'arm strenght'
>> you have but these are pretty easy going to make. Very little
>> 'kneading' and in fact, too much kneading wil make them tough and
>> they won't rise well. The 5 folds in that one is so they come out
>> with layers, almost like a croisant (but denser).
>>
>
> Okey dokes! I'll go and have a look at this URL too!
>
>> Below is for yeast breads, not self rising flour types.
>>
>> > > I know the price break to make your own USA is quite radical (even
>> > > adding cost of electric) but can't recall if we had a UK reply to
>> > > that thread.
>>
>> > Steve (the hubby) has just said the bread he buys at the
>> > supermarket is 90p (about US$2 I think?) and he gets 2 loaves a
>> > week so is it still worth getting a bread machine?
>>
>> Depends on how much bread you make and cost of ingredients where you
>> are. As I recall, time was a critical factor for you as well but you
>> could try (on a weekend off day) to hand make some if your arms/hands
>> are up to it? If so, ask the guys here to give you their simplest
>> 'Tried and true' white to practice with and don't be upset if the
>> first trial or so doesnt work. (The biscuits above are different.
>> Easy and the only difference in skill is yours may not rise as well
>> the first few times til you get the hang of it. Taste will be fine).
>>
>
> I've had arthritis in my hands, wrists and elbows since I was a child
> so Steve does most of the mixing in this house! lol
>
>> May I make a guess? You want dairy free, and do not have a kitchen
>> scale to weigh out things. You dont have any fancy 'baking gear' and
>> would not want a recipe that means you have to buy special stuff to
>> just see if you can. The recipe should probably be just water, sugar,
>> salt, flour, yeast. Equipment should be standard measuring cups with
>> one of us helping to convert it to UK measuring 'cups' that YOU have
>> already.
>>
>
> I've got a set of teaspoon to cup dooberries so that isn't a problem!
>
>> BTW, although we do not dwell on it here, many have physical
>> limitations and you will find the group very accepting of them. Just
>> let them know what limits you may have that you wish accomodated and
>> they will do their best. Like they know I have back issues that
>> highly impact my arm usage level so have no choice but to use a
>> breadmaker mostly (though I can handle the biscuits on good days or
>> have Daughter do them while I explain what to do from better days
>> when I could make them with ease).
>>
>
> Okey dokes! I guess the short version is I was diagnosed with
> jeuvenile arthritis at 10 years old and it's been getting worse ever
> since... I also think I've got MS but that hasn't been diagnosed
> officially yet then there is also the unsteadiness on my feet so Steve
> (the hubby) doesn't let me near anything hot in case I shake too much
> or my knees give way and I end up on the floor with whatever was hot
> all over me!
>
>> It's a combination group of the fully abled who can get really fancy
>> hand-made, and the ones no longer that who can help show adaption and
>> how to use tools effectively to help.
>>
>
> Sounds like a wonderful place to be! :o)
>
>> > > Generally USA store cost for the cheapest sort in comparison to
>> > > home made, home made will be 1/3 the cost at most. USA cost if
>> > > you have to buy a machine and go basics for mostly white bread
>> > > level motor, 25 loaves will pay off the machine.
>> >
>> > I'm already overdrawn at the bank and, to quote Steve "well tell
>> > them thanks for the advice but we won't be getting one" :o(
>>
>> Grin, no harm, no foul there! I'd wait too. Also, the less
>> expensive units work well enough for most needs. If you have a
>> freecyle group where you are, it's worth asking if any have a
>> breadmachine up for offer. Many people try them, flop the first
>> recipe or so due to lack of advice, and then give it away.
>>
>
> There *is* a freecycle group for this area but I seem to be the only
> poster there! There are a few lurkers that have taken things but other
> than that I'm alone there! :o(
>
>>
>> > > Cost information here from last time i wrote it up:
>> (BTW, this was just a portion of the post)
>> > > ---
>> > >
>> > > Current cost here (cheaper food area than some of the country):
>> > >
>> > > 4 cups white flour = 27cents
>> > > 2ts yeast (active dry)= 5cents
>> > > salt and sugar amounts= 5cents
>> > > rest is tap water
>> > >
>> > > So, I end up with 37cents a 2 lb loaf. I can only assume the
>> > > electric for the ABM is about the same as heating the oven to
>> > > bake it. Cheapest white 1.99.
>> > >
>> > > Rye version:
>> > > 2 cups white flour= 14cents
>> > > 2 cups rye = 29cents
>> > > 2ts yeast= 5cents
>> > > salt/sugar= 5 cents
>> > >
>> > > 54cents total. Cheapest rye at the stores, 3.75.
>> > >
>> > > I know those prices will not match all of us. It just so happens
>> > > I live in a cheap food area. You can run a calculator and see
>> > > about 1/5 cost (with rye being even better).
>> > > -------
>> > >
>> > > I seem to recall the same was true overseas, not in actual cost,
>> > > but in percentage of markup.
>> >
>> > So it would be about 20p a loaf if I can persuade Steve to get a
>> > bread machine?
>>
>> It may well be. 'Misfit' who lives in New Zealand doesnt get quite
>> the savings value there. He responded to the post as well and will
>> get with him in a minute.
>>
>
> Okey dokes! I love the smell of bread baking so hopefully that will be
> enough reason for Steve to say yes to a bread machine after Christmas!
>
>> If your 70p loaf can be made with scratch ingredients for 20p there,
>> it will hold the same for doing it by hand. The 3 differences will
>> be:
>>
>> 1- Ability to knead (I mean physical ability. I lack this).
>
> Been there, done that in school but wouldn't be able to any more :o(
>
>> 2- Knowledge if you've never seen it done (I think the guys here can
>> talk you through hand made)
>
> The only time I've seen it done was while I was at school and my memory
> is too bad to remember the details now! :o(
>
> 3-Time you have to dedicate to it
>
> I'm disabled and don't work so I've got as much time as it needs! :o)
>
>>
>> It generally takes overall about the same amount of 'hours' to hand
>> make (rising, punching down, baking, etc) by hand but it takes more
>> of your time to do that. If you have something that causes lack of
>> energy etc and can not afford to make a food that costs you 1 'hours
>> of your time' (spread over bits of waiting and acting) then hand made
>> (other than the above topmost biscuits) may not work too well for you.
>>
>
> I've got plenty of time and stubborness to get it right, it's just the
> physical things that are the problem for me! :o(
>
>> People with various conditions often lack the stamina to deal with
>> fancy cooking and I am one of them. I can however load a
>> breadmachine in 3 mins flat for most recipes, turn it on, hit 2-4
>> buttons and walk away. 4-4.5 hours later, I unload the finished
>> product. Don and Charlotte cut it for me in a slicer guide (we do
>> this often so bought one to make it easy to make samwich even slices).
>>
>
> Sounds like the sort of thing I need too!
>
>> I have a lovely semi-dense 'italian white' just now. Made it
>> yesterday evening and Don sliced it today. Ingredients are just
>> flour, salt, sugar, yeast, water. It's not a super high riser but
>> it's perfect for a samwich for anything from open toasted ones with
>> beef and au jus gravy to veggie samwiches or classic American 'peanut
>> butter and jelly'.
>
> I'm up for the challenge as soon as Steve says yes to the bread maker!
>
Stormmmee
eliminate the world of dogs, Lee, lol
--
Have a great day
"cshenk" <csh...@cox.net> wrote in message
news:Y9UWm.9205$ft1....@newsfe10.iad...
> "mikeos" wrote
>> cshenk wrote:
>
>>>> I frequently make what I call a "scone-dough" pizza, as my wife finds
>>>> yeast pizzas too hard going. Thia ia basically a mix of self-raisng
>>>> flour, olive oil, salt and warm water. Dead simple to make and gives a
>>>> nice light crisp pizza base, which I bake on a pizza stone.
>>>
>>> Ok I like the sound of that! I can't handle a rolling pin but I beat i
>>> could manage that. Can you give me the general directions on how much?
>>> I know it's would partly be by 'feel' but I'd like to try it.
>>
>> OK, Imperial measurements here for a pizza large enough for two (I can't
>> do "cups").
>
> Thats ok, I can translate well and just needed the gist of it.
>
>> I use a pizza stone. Put in the oven and heat to medium/high.
>
> Dont have one but I have a regular pan that will work.
>
>> 8oz self-raising flour
>> �oz salt
>> Tablespoon olive oil
>> 4fl oz (� pint) hand-hot water
>
> Got it.
>
> 1 part water, 2 parts flour, salt to taste and add olive oil to smooth.
>
> American cooks are seldom 'exactitude d00ds' (grin).
>
>> As to topping, I keep home-made tomato sauce in the freezer which I make
>> in bulk with tinned plum tomatoes, onion, pepper and fresh basil.
>
> I grow tomatoes in containers in the yard, freeze them whole, then defrost
> and the pop right out of their skins. I then make small batches (or large
> ones) at need. The containers are to keep the dog from peeing on my
> veggies ;-)
Stormmmee
friends, Lee
--
Have a great day
"Mandy" <man...@hotmail.com> wrote in message
news:hgg16t$251$1...@news.datemas.de...
> cshenk wrote:
>
>> "~misfit~" wrote
>> cshenk wrote:
>>
>> > Should have mentioned, scones are almost exclusively made with
>> > butter rather than shortening, margarine, lard, tallow, texas
>> > crude or whale blubber. ;-)
>>
>> Yeah, here too but she has a dairy allergy. (not sure if true
>> 'allergy' or lactose intolerance, but she phrased it that way).
>>
>
> While I was in hospital I was told it was an allergy :o/
>
>> Thats why i hunted up ones with no milk, buttermilk, butter.
>> Alternatives. Even found a UK one that uses beer!
>>
>
> Thank you so so much for the ones you sent!
>
>> She's also on a fixed income fairly much so I kept the things simple.
>> Didnt want to break the piggy bank ;-)
>>
>
> I live on �250 (approx $500) a month :o(
>
>> BTW, I met Mandy in another newsgroup and i don't think she will
>> object to me mentioning she's a learning/developing cook in skill
>> sets. She's overall looking to healthier eating and reducing the
>> food bill at the same time while still accomodating her arthritis
>> level of ability etc. Bread's just one of the items.
>
> No probs with you mentioning it at all! My biggest problems are I
> either undercook or burn everything I try and make! lol
Stormmmee
inital amount might feel a lot the same dollars will go further by getting
it in bulk, Lee
--
Have a great day
"Dave" <dave...@btopenworld.com> wrote in message
news:SpidncfJG_vSt7DW...@bt.com...
> Mandy wrote:
>> mikeos wrote:
>>
>>> Mandy wrote:
>>>> cshenk wrote:
>>>>
>>>>> Hi, have a friend who is quietly lurking and i'd like a refresher
>>>>> on UK names for bread things?
>>>> That'll be me! lol
>>>>
>>>>> I remember they call breadmaker flour 'strong flour'.
>>>> Do we? The only flour that I know you can get in supermarkets is
>>>> either plain flour or self-raising flour!
>>> Yes of course we do. Waitrose and Tesco sell bread clearly marked
>>> "strong" flour on the packet, specifically for bread-making (not
>>> neccessarily for machines of course)..
>>
>> Okey dokes! I'll ask Steve to order some when he next does the
>> shopping! What other ingredients are needed to make bread?
>>
> salt, sugar and yeast. This is usually in sachets form. Supermarket's own
> brand, or a major manufactured brand. Just make sure it is fact action.
>
>
> Dave
cshenk
>i am a hidious cook, dh does most of it, the slow cooker and steamer are my
>friends, Lee
Hehe you are gonna love the SlowCooker (Crockpot) thread then! (I'll email
you a copy as it's in another newsgroup).
It's based for now mostly on things Mandy and her husband Steve eat. They
have somewhat different diets and she was looking for simple things that
seemed inexpensive yet matched both of them.
Mandy's already mentioned it here so no secret but she has artritis fairly
bad and some 'stability' problems that keep her from using a stovetop or
oven. We've been slowly going over her available kitchen gear (main items
are food processor and a slow cooker aka 'crockpot' to us) and with her
safety in mind, tossing her ideas. Anyways, the other thread is in
alt.support.chronic-pain because I didn't want to get too far off
'breadmaking' here.
If there's anything for a slow cooker you'd like to try but aren't sure how,
just let me know and I'll see if I have it. Oh, I even found some on how to
use a crockpot for breads. It's probably not as optimal as the oven but
she's not really steady enough on her feet for that it seems like.
BTW, glad to see you posting! I was getting a little worried about not
seeing you for so long!
cshenk
> and the larger the quantity the better the price, so even though buying
> the inital amount might feel a lot the same dollars will go further by
> getting it in bulk, Lee
True! But she'll need space to store it and airtight containers.
Optimally, freezer space to 'cure it' 48 hours before using the cupboards
with airtight containers. I don't know if she has the containers just yet.
She's on a limited income so trying to not stress it out.
cshenk
> and carol... somewhere i remember reading you could substitute plain soy
> milk which might be an option... but what i don't know is would the color
> of the soy milk affect the final color of the bread>?
I'm not sure and no one else here knew so she was going to try it.
Mandy, forgot to tell you. What milk does is mostly a texture thing. Makes
the bread have more smaller holes vice larger less frequent ones. No real
difference in rise.
Barry Harmon
news:gE9_m.2167$Iz5....@newsfe05.iad:
That's not exactly true.
According to McGee, "On Food and Cooking," first edition.
Both milk and eggs contribute three major ingredients: water, protein
and fat. The first must be taken into account when determining how much
liquid to add to the flour. Milk and egg proteins coagulate into solid
filaments when heated and so contribute to the structure of the baked
product. ... And eggs and milk will have the same effects as added
shortening....Milk must be scaled at 198F / 92C for one minute, or 185F
/ 85C for 7 minutes -- before being used in doughs; this heat treatment
apparently alters the milk serum proteins that otherwise interact with
flour proteins to produce a weak, "slack" dough. (the milk must be
colled to avoid damaging the yeast.)
The added shortening he refers to is his statement that adding
shortening up to the amount of 3-4.5% of the *** total dough weight ***
will increase the final loaf volume by up to 20%, with most of this
increase coming at very low shortening levels.
I think, and Dick may correct me here, that this is the reason a lot of
recipes call for dry milk and not liquid milk, as the process for drying
milk may achieve the scalding results,.
Barry
Janet Bostwick
"Barry Harmon" <john...@optonline.net> wrote in message
news:Xns9CEFD7CD2DD78jo...@209.197.15.254...
I think we had this discussion some years ago. I think Dick declared that
regular dry milk does not do the same job as scalded milk. I think Dick was
discussing a special dry milk. Maybe I'm wrong, maybe it was another
poster. Are you or McGee inferring that the fat in milk/egg is the same as
shortening fat and will also increase loaf volume?
Janet
Barry Harmon
news:lo2dnWw4Oqrz76TW...@supernews.com:
That's what he says, that the fat in milk and eggs will increase loft
compared with the same loaf without milk or egg.
I've now exhausted my knowledge of this subject. <vbg>
Barry
Janet Bostwick
I just decided to treat myself to McGee -- which I was meaning to do for a
long time. Prices at the Amazon site run from $130 something down to the
teens. I just ordered the new hard cover from Amazon for $32. I also
ordered the new(er) Reinhart. My wintertime reading is always something
bread or cooking related.. .or seed catalogs. I guess that's harmless.
Janet
graham
"Janet Bostwick" <nos...@nospam.net> wrote in message
news:8-qdnc9XNNJCjafW...@supernews.com...
Hitz. I will resist, I will resist, I will, I.......
Graham
Janet Bostwick
"graham" <g.st...@shaw.ca> wrote in message
news:9Bo_m.5692$5i2....@newsfe14.iad...
his new book. . .such a large section on quick breads. I can't imagine why
a section would be needed for something like that. The laminating section
might be interesting. I had been hoping that all the emails Amazon had been
sending me about blowout sales would apply to books that I want. :[ No
such luck
Janet
Mandy
> "Mandy" wrote
<snipety doo dah>
> > We've got a pizza pan with loads of pre-made holes in the bottom of
> > it and another pan that is about the same size with sides and no
> > holes so maybe I could make a round loaf instead of a rectangular
> > one until we get the proper tin?
>
> Absolutely! Barry's longish breads will do well on either one but I
> think the solid one might be best due to his hydration levels? It's
> also right for the southern biscuits (scones to you), pretzels and
> bread sticks..
>
Oh cool! Thank you so so much! Just need to get the ingredients now!
> The holed one is perfect for home made pizza dough. That one is easy
> to do BTW. If interested in making your own for cost reasons, you
> can generally do very well. Pizza dough recipes are a little
> different as you don't want super rise. You oil the ball after first
> rise and then flatten it with hands as much as reasonable. A roller
> is a nice bit but you can lift it, and on the back of your hands,
> just 'knuckle it out thinner and thinner' (twirling not required).
> Top with sauce and stuff you like.
Oh wow! I've always wanted to know how to make my own pizza and Steve
will be really surprised when I make it as I haven't told him about
this bit yet! lol
Mandy
We've got a grand total of 1 airtight container (a Christmas gift from
Steve's parents) and a tiny fridge freezer and no money or space for a
new one unfortunately! :o(
Mandy
> welcome,
> have read part of this thread before responding so bear with me...
Okey dokes! Thank you!
> -check your thrist/second hand stores, here in the us they are very
> prominant, DH's sister got a very posh one for less than five dollars
> us. -put the request out on fc just in case one of those lurkers has
> one. -since kneading is an issue, you might check out the archives
> of this group for stretch and fold, and another one... brain cramp,
> don't know it it had a name but it was a description of kneading but
> not just sorta squshing with hands... might not even work for you but
> worth reading to see where you are. -this is a super group of
> people, -and just to let you know how great they are, i get no crap
> for top posting because several on here knew immediately when i said
> i used a screen reader that it mucks up where i can post...
>
I didn't get any reply on freecycle so I'm waiting until I've cleared
my overdraft (�950 after buying all the gifts for both of our
families!!) then I'll see if I still need one or not! :o)
> again welcome and good luck.
>
> Lee
Thank you Lee!
Stormmmee
storing in the freezer because we just cleaned it out and there is lots of
room, but what about ziploc bags for a quick fix, Lee
--
don't like the way i post? then either block me or send a check for my net
connection... if you choose to send the check i will consider your opinion
on how i post.
"cshenk" <csh...@cox.net> wrote in message
news:2B9_m.2166$Iz5....@newsfe05.iad...
Stormmmee
its tan in hue where cows milk is bluer but i am going from meory here, Lee
--
don't like the way i post? then either block me or send a check for my net
connection... if you choose to send the check i will consider your opinion
on how i post.
"cshenk" <csh...@cox.net> wrote in message
news:gE9_m.2167$Iz5....@newsfe05.iad...
Stormmmee
in batches for three days and re bag, Lee, big beleiver in freezing it first
--
don't like the way i post? then either block me or send a check for my net
connection... if you choose to send the check i will consider your opinion
on how i post.
"Mandy" <man...@hotmail.com> wrote in message
news:hhdfsi$jmv$1...@news.datemas.de...
Stormmmee
balancing getting it in and out of the oven, if you can figure that out you
will be home free, Lee
--
don't like the way i post? then either block me or send a check for my net
connection... if you choose to send the check i will consider your opinion
on how i post.
"Mandy" <man...@hotmail.com> wrote in message
news:hhdgkc$kka$1...@news.datemas.de...
Stormmmee
friend i mentioned to you in email with another hospital stay... cat is
still sick... but i am slowly catching up.
glad to be back, i am so far behind i haven't even posted about my bread
adventures, Lee
--
don't like the way i post? then either block me or send a check for my net
connection... if you choose to send the check i will consider your opinion
on how i post.
"cshenk" <csh...@cox.net> wrote in message
news:sw9_m.2161$Iz5....@newsfe05.iad...