Bread where I live (Buff NY) is awful. Di Camillo's in Niagara County is really good but its 30 miles away so no go there. So me and my wife started baking it. Problem is, its too fluffy, and the crust doesnt harden at all. We tried egging it, putting ice cubes in the oven with it to steam it, loads of things. I'd much prefer to buy it but thats not possible. Help me!!!
So the question is, does anyone have any really good bread advice?
Tried a bread machine? I used to use mine alot but with 5 of us it got to be a pain to do every day. I now buy bread from a wholesale Costco type place called BJs which is the best I've found. Best brown bread I found (and I use the word 'best' loosely here) is Nature's Own wholemeal.
We have a BJ's too, the bread is ok. I have tried a bread machine but we dont have one right now. Maybe I'll get one. Thought id try all you lot first!
What recipe is she using. You seem to have the opposite problem to me. Mine turns out a bit too heavy at the moment, but I'm homing in on the right recipe slowly!
The french sticks at BJs are ok and fine to freeze too. The kaiser rolls or whatever they're called are borderline.
I had the same problem with jim with the bread machine, the bread came out really dense.
I've been making my own for a while now and it's lovely!
1.5 lbs white bread flour
2.5 teaspoons dried yeast
2 teaspoons sugar
2 teaspoons salt
15floz hand-hot water
2 tablespoons olive oil
Mix the dry ingredients together then add the water and oil all at once. Bring together then turn out onto a floured surface and work dough until it is smooth and elastic. Use a "pulling apart" motion rather than just a kneading motion - I find it makes the dough rise better. Place into an oiled bowl and cover with plastic wrap. Put the bowl somewhere warm until the dough is well risen. I find if you put it on top of the tumble dryer while it is on, is OK.
Prepare 2 1lb loaf tins and turn out dough onto a lightly floured board. Press down on the dough quite firmly to knock out the air bubbles then divide into 2, shape quickly and place in the tins. You can mark a pattern on the top or sprinkle with sesame seeds etc at this stage. Cover with cling wrap and leave to rise until dough is at least 1" above level of tin. Heat oven to 380f and place in the centre. Bake for about 30 minutes until golden brown on the surface. Do not overbake as this will make your bread tough.
Works for me! grin
Debs x smile
I use a jamie oliver recipe called "The perfect bread recipe" now i use my bread machine to make the dough then I transfer it to a baking tin and bake it(in my oven that is) .It works better that way, lovely crusty bread smile also the Atlanta bread company do a really nice french bread smile
Thanks everyone, im trying Jamie Olivers and DEwsowersby's recipes.
Great mrbungle, let us know how you get on.
By the way, I was born in Peterborough too.
If when using a bread machine you have a recipe book, use the recipe for french bread, it comes out like English bread then, lovely texture, a lot lighter and custy too smile
Oh, and the difference in size between a US loaf and a french loaf out of the same recipe book....The french loaf is about twice the size of the US loaf!
Myasibe
<font size=-1>[ This Message was edited by Myasibe on 2003-02-20 1503 ]</font>
Made bread...both great, I prefer DEws over Olivers. Mmmmmmmm.
Probably crazy I know, but I get my bread shipped by http//www.expatessentials.co.uk
They sell Tesco Longlife bread (Guaranteed to last seven days or more) and if you do express shipping it arrives in two to three days.
My last bread order actually took about nine days to arrive in Canada so I thought the bread would be a write off, but I checked it and it was fine. I put it in the freezer straight away and had a real treat of lovely English toast every so often and believe me it was really nice to have. I have ordered three loaves this time and can't wait for it to arrive!!! Beats American/Canadian bread and is well worth the cost.