additions to bread in the uk
BigGirlsBlouse
load from Allinsons ... its was basil and tomato... are there any other
"ready made" additives I can buy to give a different range of flavours to
your standard white.
I use a Panasonic breadmaker.
Apologies in advance if this has been asked recently...
Mary Fisher
"BigGirlsBlouse" <b...@tesconet.com> wrote in message
news:48de5...@mk-nntp-2.news.uk.tiscali.com...
Basil and tomato are just for flavouring.
I don't like it but ymmv :-)
Mary
>
RsH
450 grams of dough and have a pepper bread.
You can add fresh or dried oregano in whatever amount you like to the
dough to get a different flavour
You can use fresh or dried garlic, onion, ginger, cinnamon, and so on
as you choose. The full range of spices and herbs can be used as you
want.
I know of people who add curry powder or some of the spices that are
typical of curry to get a different flavour.
In other words, if you like a particular spice you can use it to add
to the dough and create something you enjoy eating. If you are making
an east Indian type of meal, a bread with curry powder or cumin or
other similar spices added works well, instead of an east Indian
bread. If you are making a fish meal, a bread with fresh horseradish
in it works. If you are making pepper steak, a pepper bread works, and
you can always use a pepper bread with cold cuts, or leftover meat.
John Savage
>In the UK Morrisons supermarket did have some additions to a standard white
>load from Allinsons ... its was basil and tomato... are there any other
>"ready made" additives I can buy to give a different range of flavours to
>your standard white.
>I use a Panasonic breadmaker.
cheese and spinach. You can cut down on the oil when you add cheese as
it contributes its own fat.
I must try cheese and olives. Cheese and finely chopped onion might go
well, too.
I've used mashed pumpkin and poppy seeds, but cut down on the water
since pumpkin is mostly water.
Two teaspoons of molassas or treacle will give a nice golden colour,
and add flavour. Cut back on the sugar if you do.
There are plenty of nuts you can add: sesame, poppy, sunflower, and
even the small pumpkin seeds -- the knife slices clean through them.
I include half a teasp of ground ginger in every loaf (I make a grain
loaf) as I like the tang of ginger.
I did try adding garlic (two packaged cubes) into a loaf, but all
evidence of garlic flavour disappeared during the baking cycle! So I
can recommend only adding it to the butter that you will spread onto
the warm slices after baking.
The possible additions are limited only by your imagination!
--
John Savage (my news address is not valid for email)
Bumper
Mary Fisher
"Bumper" <bobe...@bellsouth.net> wrote in message
news:1iocbny.j5bxt81ixvle4N%bobe...@bellsouth.net...
Look for Wrights bread mixes, there are all sorts of combinations, they're
good and they work. Even I occasionally use them. I think Morrison's have a
big range.
http://www.wrightsflour.co.uk/en-GB/stockists.aspx
Mary
KingOfGlop
Well, I make a small range of "flavoured bread" but, from my point of
view a lot of commercial bread (I obviously can't speak for yours) has
to be helped out by strong flavour additions because the basic loaf is
so boring that, if you eat it regularly, the will to live just slips
away a little more with each anodyne slice.
Hell, if you want basil and tomato with your bread a basil and tomato
salad eaten with, and therefore presenting a contrast to a plain but
tasty artisan bread is far, far bettter than a bread which is ALL
tomato and basil. Contrasted and layered flavours are very important
in arousing appetite but all contrast is sacrificed by mixing
flavouring throughout the bread. I have a similar aversion to those
cheeses mixed with all manner of unlikely "Taste additions".
Basically, bread should be well enough flavoured, in itself, to be
eaten pleasurably with minimal accompaniment, butter or olive oil
being all that is necessary and, with particularly fine bread, not
even those simple items.
And yes, I am being perfectionist.
Let the bread speak for itself.
Love
John
Mary Fisher
"KingOfGlop" <wcs...@aol.com> wrote in message
news:e4f6590f-ed3a-4da7...@y29g2000hsf.googlegroups.com...
I agree, especially with tomato and cheese flavours.
My use of Wrights pre-mixed breads have been almost always when I haven't
had time or equipment or space to make proper bread, even a pizza base (such
as when camping with very limited resources)
Sometimes even perfectionists must compromise, sadly :-(
Mary
back from the Arctic but off to Wales soon (in our 10' caravan with two
propane hobs and no space), you're not forgotten though!
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> Love
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> John
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