Re: Bread & Butter

Me too, of course the cook has to try them to make sure they are cooked inside

Re: Bread & Butter

I have tried so hard and failed so hard to leave my Walnut bread to cool before eating.

It looks so lonely steaming alone and just cries out to be smothered in butter and lovingly eaten. That's my excuse and I am sticking to it

Re: Bread & Butter

T'was one of the things I used to do when Dragon (my mother) was making mince pies before Xmas - she used to make 2 dozen at a time and NEVER got save any of the first batch for Xmas - they were scoffed invariably piping hot straight out of the oven by George and I long before Xmas arrived.

Re: Bread & Butter

I used to make home-made bread with a bread machine but we eat so little bread we used to have to throw most of it away. Now we buy a seeded wholemeal loaf and keep it in the freezer taking out a slice or two as and when needed.

Re: Bread & Butter

Never quite got on with the bread maker method Alan. Knocking up a loaf or two is simple enough and the end results are far better than something that resembles a brick and often taste like one.

Re: Bread & Butter

I'm with you Solo and nice to find a fellow bread making enthusiast. It's one of my hobbies if not obsessions. I trained up at one of the best Artisan Food schools and then cut my teeth properly by volunteering to work in a couple of real Artisan bakeries for a week. Great fun but hard work !

Here are some of my creations:

An overnight fermented white loaf


A Dark Rye Sourdough Loaf


A Tartine style loaf


Some Auvergne Rye Baguettes


Making bread is so easy and can take so little of your actual time that I think everyone should make their own if possible.

Re: Bread & Butter

I eat a lot of bread. I keep 2 slices more or less permanently on the go in the toaster for snacking. I used to make my own but haven't done for years. When I think back to when I did make bread a lot of it came out nice enough from the oven - softish - but when cooled became as hard as a door stop. Never did quite get the hang of it all.

Re: Bread & Butter

For me I do love many varieties, but nothing is better than fresh biscuits right out of the oven!

Re: Bread & Butter

Your biscuits are our plain or cheese scones. They were brought to America by the Scots/Irish immigrants and then given a fancy French name bis cuit (meaning twice cooked). You have a lot to thank us for

Re: Bread & Butter

Actually our Maritime biscuits are very different they have no sugar added and the leavening agent is baking soda rather than baking powder.