Author Topic: More Dough for Jo!  (Read 9469 times)

Offline Maryak

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More Dough for Jo!
« on: October 25, 2012, 12:52:52 AM »
Hi Jo,

Some where there was a brief discussion about making your own bread.

To follow on a bit.................my wife Galina is, as most of you know, Russian. She is of the firm opinion that only one country has commercial bakeries capable of making good bread, that being of course Russia. Personally I would add one other and that is USA.

Galina makes all our breads and even if she were not my wife, IMHO they are top notch.

TRY THIS:

White bread recipe.

500g crusty white bread flour
40g soft butter i.e. not a hard lump straight from the fridge.
1-1/2 teaspoons of yeast.
1 teaspoon of salt.
1 to 1-1/2 tablespoons of sugar.
140ml full cream milk
200ml good water i.e. not tap water with fluoride and or chlorine added.

The breadmaker should be placed on the French Bread setting.

Hope you try it.

Best Regards
Bob
Если вы у Тетушки были яйца, она была бы Дядюшкой

Offline mklotz

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Re: More Dough for Jo!
« Reply #1 on: October 25, 2012, 12:59:39 AM »
Teaspoons, tablespoons and grams and milliliters - a truly English recipe!
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Offline Maryak

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Re: More Dough for Jo!
« Reply #2 on: October 25, 2012, 01:13:48 AM »
Marv,

I only take dictation  :ROFL:

1 teaspoon = 5g or 5ml
1 tablespoon = 15g or 15ml

except apparently UK where they are both smaller by 1g.

Thankyou Mr google
Если вы у Тетушки были яйца, она была бы Дядюшкой

Offline Captain Jerry

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Re: More Dough for Jo!
« Reply #3 on: October 25, 2012, 01:24:57 AM »
Bob

You forgot to list the preservatives!  I guess you have to just eat it quick.

Jerry
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There are things that you can do and some things you can't do. Don't worry about it. try it anyway.

Offline steamer

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Re: More Dough for Jo!
« Reply #4 on: October 25, 2012, 02:49:16 AM »
Did somebody say home made bread?!

Ymmmmmmm!

When I was 5 I would walk up the street to my Grandfathers house on Saturday mornings, walk in and sit down at the kitchen table of the 250 year old "Salt box" which is a very famous style of house here in the Northeast.    The wood burning kitchen stove would be going and the smell of fresh bread was in the air.....on the window sill with the open window would be a pitcher of Goats milk...cooling....because it was fresh...from the goat!

That and home made butter!   YUMMMMMM!


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Offline Jadecy

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Re: More Dough for Jo!
« Reply #5 on: October 25, 2012, 02:51:28 AM »
I for one am definitely going to give it a try! Looks like a good project for me and my daughter.

We were in Europe in August and the bread I had while there was top notch. IMO (in my opinion) US grocery store white bread is pretty lousy. I prefer the thick crust outside with the nice soft inside without all the preservatives etc but that is me  ;)

Offline Maryak

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Re: More Dough for Jo!
« Reply #6 on: October 25, 2012, 03:00:21 AM »
CJ,

No preservatives and it lasts around 3 days, well that's as long as we've gone before it's all gone ;D

Jadecy,

Hope you and your daughter like it and have fun making it.  :ThumbsUp:

Best Regards
Bob
Если вы у Тетушки были яйца, она была бы Дядюшкой

chuck foster

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Re: More Dough for Jo!
« Reply #7 on: October 25, 2012, 03:08:29 AM »
thanks bob  >:( i just started a diet and you had to post this  :slap:

man i like home made bread, but i eat it almost as fast as it is made  :LittleDevil:

oh well you only go through life once (but sometimes once is more than enough)  :Jester:
 
thanks for the recipe bob

chuck

Offline zeeprogrammer

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Re: More Dough for Jo!
« Reply #8 on: October 25, 2012, 03:25:23 AM »
I'm  lucky (or unlucky depending on which way the weight scale goes) that my wife likes to make bread. All kinds. The daughters have also taken an interest. Sour dough, banana, zucchini, all kinds.

T and I go to France every so often. Love the bread. She's been trying to duplicate it here. Ain't going to happen. For one, I'm convinced the flour is different and you can't get the kind the French use because of our funny/stupid USA laws. But more importantly...I don't think we have the right oven. She got close though the last few times.

And semmel rolls! From Bavaria. I grew up on those. With a slab of real European butter.

Excellent Broetchen.
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Online Don1966

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Re: More Dough for Jo!
« Reply #9 on: October 25, 2012, 03:37:59 AM »
That brings back memories of my Mom when she would make home made bread. There were five of us and we could smell it when she was baking it and all of us would run to the house to put our dab in for the corners of the bread. With fresh milk from the cow in the frig and a thick layer of cream on the top man were we in heaven. That bread wouldn't last a day. We would hollow out the corners of the bread eat it then put the crust back in the oven to get it crispy. Oh! Yea, we always had preserves to eat with it. Momma would can anything that would can.

Don

Offline tel

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Re: More Dough for Jo!
« Reply #10 on: October 25, 2012, 06:06:07 AM »
That's about exactly the recipe I use for bread and roll. You doan need no steenkin' preservatives in it! ;D
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Bogstandard

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Re: More Dough for Jo!
« Reply #11 on: October 25, 2012, 07:31:16 AM »
Tel,

I suspect Don was on about putting preserves ON the bread, not preservatives IN it. :wallbang:


John


Online Jo

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Re: More Dough for Jo!
« Reply #12 on: October 25, 2012, 07:38:05 AM »
TRY THIS:

500g crusty white bread flour
40g soft butter i.e. not a hard lump straight from the fridge.
1-1/2 teaspoons of yeast.
1 teaspoon of salt.
1 to 1-1/2 tablespoons of sugar.
140ml full cream milk
200ml good water i.e. not tap water with fluoride and or chlorine added.

French Bread setting.

Strong White Bread Flour, normal levels of yeast, salt, a little more sugar. Thats twice as much butter as normal... a third of the water replaced with milk. Mixed/cooked for six hours so it will have a light texture with a good crust.

Thanks :DrinkPint: I have just made a loaf but on Saturday I will need to make another, so I will give it a go.

Jo
Enjoyment is more important than achievement.

Offline tel

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Re: More Dough for Jo!
« Reply #13 on: October 25, 2012, 08:39:31 AM »
 ;D Yeah John, it was Jerry asking about preservatives.
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Offline Bezalel

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Re: More Dough for Jo!
« Reply #14 on: October 25, 2012, 09:25:34 AM »
Teaspoons, tablespoons and grams and milliliters - a truly English recipe!

Can't be an Ozzie recipe - not one oz measurement in there
 
Bez   :happyreader:
Queensland - wet one day, humid the next

 

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