Bread-making Help Please [Flour & Yeast]

[AkenMahaf]

Mrs Beeton's Teacake recipe

Interesting, never tried that recipe... will try it at some point Thanks

[AkenMahaf]

Look Aken...I've found you a recipe for hot cross buns

I used to make 'teacakes' in a totally different way... my own recipe including Glacè cherries, candied peel, sultanas and raisins (not too many of each, just enough) and use a standard sweet dough and a few spices - bliss.
For a cold winter in Britain, a bit of added stem ginger/crystallised ginger ('very' finely chopped) is nice with a bit of cinnamon too It's the balance of flavours that's important for me and obviously ALL of the above would end up being more like a fruit cake

I tended to stick to nutmeg and a *good* mixed spice as they make for a nice semi-fruity and moderately spiced teacake. Ginger AND Glacè cherries AND candied peel don't make for such a nice teacake I find

I don't drink alcohol at all but Cointreau, Gran Marnier or Cherry Brandy make for a very different, delicious teacake if the sultanas and raisins are soaked in it and they remain fairly juicy even after baking the cakes.
Mrs Beeton will be spinning in her grave at all of the above!

Hot cross buns are fabulous loaded with some nutmeg and 'plenty' of mixed spice - but I have to warn you LL that I add a lot of spice - I like the strong flavours.

I've got sultanas but only ever seen raisins in Luxor on two occasions - any idea where I can get them here anyone please...?

[AkenMahaf]

AKM - Is there anything on Countessa's recipe that you want me to bring back with me.

Golden syrup, Glacè cherries, candied peel and maybe a couple of miniatures of Cointreau, Gran Marnier or Cherry Brandy would be fabulous if you're able to fit them in LL, thanks!!!

[BBLUX]

You do realise that all this information about your baking expertise is going to cause a lot of us with good noses to search you out on baking day
:mice:

Good luck with your quest to find the Khamira Beera

[AkenMahaf]

This is wonderful!

Welsh Clay Pot Bread

350g (12oz) Strong White Flour
150ml (¼ pint) Milk, lukewarm
120ml (4 floz) Water, lukewarm
110g (4oz) Wholemeal Flour
15g (½oz) Fresh Yeast (or equivalent Dried Yeast)
1 Egg, beaten
4 tbsp Butter, melted
2 tbsp Onion, grated
1 tbsp Fresh Chives, chopped
1 tbsp Fresh Parsley, chopped
1½ tsp Salt
1 tsp Sugar
1 tsp Fresh Sage, chopped
1 Clove Garlic, crushed
Fennel or Sesame Seeds


Pre-heat oven to 200°C; 400°F: Gas 6.
Dissolve the sugar in a little of the milk and use to mix the yeast into a smooth thin paste, then add to the remaining milk.
Cover bowl and leave in a warm place for 15 minutes or until the mixture is frothy.
Sieve the white flour, wholemeal flour and salt together into a large bowl and make a well in the centre.
Make a well in the centre of the flour and pour in the yeast mixture.
Add the water, butter, onion, herbs and garlic to the mixture.
Mix together well and then knead for at least 5 minutes, until it becomes a smooth, elastic dough.
Shape into a ball and place in a warmed lightly greased bowl, cover and leave in a warm place for 60-75 minutes to allow it to rise.
Turn out on to a lightly floured surface and knock out all of the air, kneading lightly.
Divide the mixture into two portions, shape and place in the prepared flower pots.
Cover with lightly oiled cling film and leave in a warm place for 30-45 minutes, to rise.
Pre-heat oven to 200°C; 400°F: Gas 6.
Brush with beaten egg, and sprinkle with seeds (if used).
Bake for 35-40 minutes or until golden brown.
Turn out on to a wire rack to cool.

Note:
Two new and unused 15.25cm (6 inch) terracotta flower pots are needed for this recipe.
They need to be 'seasoned' before use.
Wash thoroughly and oil inside and outside.
Heat in a pre-heated oven at 190°C; 375°F: Gas 5, for 25-30 minutes.
Repeat the process two or three times.

[AkenMahaf]

This is wonderful!

Ditto!

Herb Bread

12oz (350g) Strong White Flour
225ml Lukewarm Milk
1 large Egg
¾oz (20g) Fresh Yeast
1 tbsp Vegetable Oil
3 tsp sugar
1½ tsp salt
1 tsp Dried Herbs (Tarragon, Marjoram, Thyme or a mixture)
Herb Seeds (Fennel, Poppy, etc)

Combine the milk with the beaten egg and use a little of the mixture to mix the yeast into a smooth thin paste.
Add the remaining mixture, sugar, oil, and herbs.
Add the salt to the flour and sieve three quarters of it into the liquid mixture.
Beat well with a wooden spoon for 4 - 5 minutes until a smooth, creamy dough is produced.
Stir in the remaining flour and mix thoroughly.
Divide the dough in half and place into two well-greased 1lb (450g) loaf tins.
Cover the tins and place in a warm place for 30 - 35 minutes to allow the dough to rise.
Preheat oven to 180°C: 350°F: Gas 4.
Sprinkle the tops of the loaves with seeds.
Bake for 25-30 minutes.

[BBLUX]

Interesting, my father-in-law used to make bread in flower pots. It was a little heavy for my taste though

[Connie Tindale]

I think that I have a full squeezy bottle of Golden Syrup in the fridge in Luxor. I shall chase up keefy to have a look.

[Countessa]

Aken...have you ever thought about opening a bakery here in Luxor? You'd make a fortune!!!!

[AkenMahaf]

I'm posting in here and I KNOW I should be in Kitchen Corner but it seems to follow-on from my last posts

I think GOOD spices, herbs etc., are critical for flavours and I'm the 'type' that will refuse to bake if the ingredients are poor... for example, how many of us use vanilla essence as opposed to fresh vanilla pods or vanilla extract? OK, the extract is expensive at £12+ a bottle but it's worth it in my opinion - the same with almond essence versus extract... thankfully some friends brought me both extracts last summer. It's decadent but when you want a flavour you have to get the best surely?
I don't make any of these things *often* at all but when I do I want the best flavour possible and essence just doesn't cut the mustard, as it were

Almond Biscuits & Battenberg, Vanilla Biscuits & Bakewells are so much better when extract is used as opposed to the essence - a bit like in perfumes EDP versus EDT!

In my opinion food should smell almost as good as it tastes

LL.... if you see orange extract and/or lemon extract and Allspice I'd be very grateful too - but at this rate you'll need an extra baggage allowance!
I'm pushing my luck if I ask you for a small 'medium-cut oatmeal' but...

[AkenMahaf]

You do realise that all this information about your baking expertise is going to cause a lot of us with good noses to search you out on baking day

Oh, sorry.... I'm no expert AT ALL but I like flavours and will mess with them until I find a combination that tastes good for me.
I've had many failures over the years but I used to enjoy baking so much - the lack of some ingredients in Luxor frustrates me...

You bring good coffee and I'll provide afternoon 'tea'!

[AkenMahaf]

I use fresh yeast, locally known as Khamira Beera, get it from a friendly bread shop

Mad Dilys, I'm using the standard bread flour (and it's OK) but I wondered if you also know where to get *strong* bread flour from please...

Thanks again so much for the yeast name... I'm still memorising 'Khamira Beera' for tomorrow... if you see a taxi driver looking very 'hassled' visiting all bread shops in Luxor you know I'm in the back and shouting "lowsamat, andak Khamira Beera minfadlak?!"

[BBLUX]

You do realise that all this information about your baking expertise is going to cause a lot of us with good noses to search you out on baking day

Oh, sorry.... I'm no expert AT ALL but I like flavours and will mess with them until I find a combination that tastes good for me.
I've had many failures over the years but I used to enjoy baking so much - the lack of some ingredients in Luxor frustrates me...

You bring good coffee and I'll provide afternoon 'tea'!

I have to say that the smell of baking bread is one of the most mouthwatering especially if you are hungry
I'll have to see if we have any space left in our groaning cases for some of those hard to get ingredients.

Maybe the lack of familiar ingredients in Luxor means you have to do some more experimenting with different local ingredients

[AkenMahaf]

I think that I have a full squeezy bottle of Golden Syrup in the fridge in Luxor. I shall chase up keefy to have a look.

B L E S S Y O U !
)

Tea time is going to be fun LL!!


I hope the British weather isn't driving you to drink

[AkenMahaf]

I'll have to see if we have any space left in our groaning cases for some of those hard to get ingredients.

Maybe the lack of familiar ingredients in Luxor means you have to do some more experimenting with different local ingredients

Thanks very much BBLUX!!

The problem with spices and herbs in Luxor (as most cooks/chefs here will tell you) is that they're fairly 'weak' and I have a consignment of most dried herbs & spices coming over and still have some limited supplies left The curry powders for example are just so poor - even garam masala! but UK supplies are sufficient there because I don't cook as such.

I'm crap at cakes & savoury baking generally but I've 'sort of' specialised in fruit cakes e.g. Rich Fruit Cake, 'strong' (heavy) Barabrith (similar to Brack or Harvo Loaf) and other tea-fruit cakes e.g. Boiled Fruit Cake which I have made very successfully in the past but they're just not that possible here because of the dried fruit requirements e.g. Dundee Cake.

Thanks!

[AkenMahaf]

Aken...have you ever thought about opening a bakery here in Luxor? You'd make a fortune!

I don't think so... I'm no expert... I'm no cook.

If I did I would then HAVE to bake and the pleasure would be no more

I'd love to have time to do more baking and I'm quite happy about the idea of preparing an 'afternoon tea' for those who have so kindly offered to bring small supplies - plus a rather large bag to take away of course
:

I'd hate to think I was having 'English afternoon tea' in the middle of Egypt but I can't help wanting to!! Scones anyone...? :cuppa:



If there were enough ingredients I'd be in the kitchen now and not sat behind the PC!

[JOJO]

AHH you are making me hungry-you can't beat a thick wedge of bread with lashings of Lurpack butter on

[JOJO]

Well i have been on a diet for 3 weeks with no bits inbetween meals and i have just devoured a thick slice of bread with the lurpack on It was a slice of soya and linseed bread though so perhaps it is not that bad

[AkenMahaf]

Well i have been on a diet for 3 weeks with no bits inbetween meals and i have just devoured a thick slice of bread with the lurpack on. It was a slice of soya and linseed bread though so perhaps it is not that bad

I'm sorry jojo

Console yourself with the fact that an average slice (40 grams or about 1.5 oz) of Soya & Linseed bread has 110 calories in it - not bad eh?
http://www.weightlossforall.com/calories-bread.htm


Well done with the diet - three weeks is good going, keep it up )

[JOJO]

I feel alot better now