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What are you baking?

astral said:
I made Bourbon, Bacon, Maple and Pecan cookies. They're so unbelievably good.

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I am totally making these for Mr K's birthday later in the month. He will be my slave forevermore. Thanks astral :)
 
My daughter and I have spent the whole day baking for the freezer...

Apricot and white chocolate flapjacks...

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Banana and strawberry oaty muffins..

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Portugese custard tarts....

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Pear and almond pudding cake...

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...and a carrot and coconut cake with a lime drizzle icing

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:cool: .....*falls over*
 
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tufty79 said:
listen to it crackle and hiss as it cools down :cool:
lookin' good!
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It did crackle! Unfortunately I didn't wait long enough...I just couldn't :facepalm: So it was a bit more moist than I'd prefer in the middle. A lesson learned :rolleyes:

I'm off to buy some better flour in a bit to make another loaf tomorrow. This one was made with the cheapest plain white flour that Morrisons sell. I'm going to buy some proper strong wholemeal shit. And maybe some seeds for the top. :cool:
 
i'm getting some nice wholemeal in from the caff over the road (i'm trying their plain french bread flour out this aft), and lidl do relatively cheap pumpkin/sunflower seeds. gonna stick some poppies in, i think :cool:
woo breadjoy!
 
tufty79 said:
i'm getting some nice wholemeal in from the caff over the road (i'm trying their plain french bread flour out this aft), and lidl do relatively cheap pumpkin/sunflower seeds. gonna stick some poppies in, i think :cool:
woo breadjoy!
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Pics please! :mad:;)
 
Nowt wrong with eating bread hot out the oven, dripping in butter. It has to be done. :cool:

Looks good for the first ever loaf. If you like granary bread then the granary flour from Allison's (think that's the company) is good stuff. Just add more oil and a lot more sugar than the recipe to get a lovely crust on it. :)
 
farmerbarleymow said:
Nowt wrong with eating bread hot out the oven, dripping in butter. It has to be done. :cool:

Looks good for the first ever loaf. If you like granary bread then the granary flour from Allison's (think that's the company) is good stuff. Just add more oil and a lot more sugar than the recipe to get a lovely crust on it. :)
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Oil? Sugar? Not in my loaf, sir :mad:

Water, flour, yeast and salt only! ok, and the tiniest, tiniest pinch of sugar to activate the yeast

:p

Thanks btw :) I'm quite proud of it.
 
Fez909 said:
Oil? Sugar? Not in my loaf, sir :mad:

Water, flour, yeast and salt only! ok, and the tiniest, tiniest pinch of sugar to activate the yeast

:p

Thanks btw :) I'm quite proud of it.
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I sometimes use butter, but oil is much easier (I use extra virgin, of course!). The more sugar you put in it the nicer the crust. Within reason obviously - it would be odd if you put a pound of sugar in!
 
Rutita1 said:
That look's great! :cool: How does it taste? :hmm:
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Tastes good. I've err, scoffed the lot :oops::facepalm::D

More salt next time, I think (I halved the recommended amount to be healthier, but I reckon it would have improved it a fair bit). And some better quality flour as mentioned above. I don't usually eat white bread, but I had some white flour in so thought why not? If this wholemeal one turns out OK then I might make a huge batch of dough and freeze it as I'm doing the no-knead method which means 12 hours+ of waiting time. Too long to wait if I'm doing it regularly.

Here's the recipe if anyone is interested.

farmerbarleymow said:
I sometimes use butter, but oil is much easier (I use extra virgin, of course!). The more sugar you put in it the nicer the crust. Within reason obviously - it would be odd if you put a pound of sugar in!
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Why do you need any of that though? I don't like sweet bread and don't see what the oil is for?
 
Fez909 said:
Why do you need any of that though? I don't like sweet bread and don't see what the oil is for?
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The sugar doesn't make the bread sweet at all - it just helps it prove and makes a better crust. The oil (or butter) is often called for in recipes too, and makes it nicer. We all know that all foods are improved by the addition of fat, after all. :)
 
farmerbarleymow said:
The sugar doesn't make the bread sweet at all - it just helps it prove and makes a better crust. The oil (or butter) is often called for in recipes too, and makes it nicer. We all know that all foods are improved by the addition of fat, after all. :)
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I used to have a breadmaker* that called for sugar in the recipe. The first one I made I followed it to a tee and it was sweeter than anything. I halved it for the next one and that was pretty sweet, too. I think in the end I reduced it down to a quarter of what the recipe said and it was passable.

This one had no sugar in it but the crusts were proper crusty! I'm curious to see what it would taste like with oil in, but I've been trying to eat healthily lately** so gonna keep this oil/fats free. You don't miss what you don't know about, eh? :)

*This means I told a little white lie earlier. It's the first non-breadmaker loaf I have ever made. I think this still counts because you're not really doing anything with a breadmaker, are you?

**Apart from eating a whole loaf of bread in about 45 minutes :facepalm:
 
Fez909 said:
I used to have a breadmaker* that called for sugar in the recipe. The first one I made I followed it to a tee and it was sweeter than anything. I halved it for the next one and that was pretty sweet, too. I think in the end I reduced it down to a quarter of what the recipe said and it was passable.

This one had no sugar in it but the crusts were proper crusty! I'm curious to see what it would taste like with oil in, but I've been trying to eat healthily lately** so gonna keep this oil/fats free. You don't miss what you don't know about, eh? :)
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I tend to use brown sugar which might explain why mine don't taste sweet if you were using white sugar. And olive oil is healthy, so you can use as much as you want without any health issues or weight gain. :)

Fez909 said:
*This means I told a little white lie earlier. It's the first non-breadmaker loaf I have ever made. I think this still counts because you're not really doing anything with a breadmaker, are you?
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LIAR!!! :mad: I feel like I've been duped. :(

But I'll let you off. ;)
 
farmerbarleymow said:
Nowt wrong with eating bread hot out the oven, dripping in butter. It has to be done. :cool:

Looks good for the first ever loaf. If you like granary bread then the granary flour from Allison's (think that's the company) is good stuff. Just add more oil and a lot more sugar than the recipe to get a lovely crust on it. :)
Click to expand...

Sainsburys Taste the Difference multigrain bread flour is amazing and dead cheap considering. :)
 
kittyP said:
Sainsburys Taste the Difference multigrain bread flour is amazing and dead cheap considering. :)
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There do seem to be a better range of decent flours these days - probably as a result of the endless tv shows about baking. I sometimes use those all in one little packets as they're quite cheap and really easy. :)
 
I made a birthday cake for my husband yesterday. I had all sorts of elaborate ideas (football or guitar cake) but ended up just making a chocolate fudge cake. The ganache is really rich so we just had a tiny piece.

e7ygany4.jpg


Then Christine went and made a brilliant guitar cake on bake off and I felt guilty for not making the effort. Mine would have been a right state.
: D

Sorry for the crap picture, my dining room is really dark with a pink light that makes it look really seedy. : D
 
Cheesypoof said:
Lasagne and garlic bread.

today however, I purchased Wheat flour, buttermilk and bicarbonate of soda for the brown bread i'll be baking later in the week:cool:
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the brown bread was a bit of a fail....:( + tears in the heart....i followed Rachel Allens recipe and the thing went....flat. The mid bit was too moist and my Dad cut the whole caboodle into 'slivers' which we ate with a fry up earlier....it wasnt bad but i will get my Mam to show me her definitive secret recipe over the weekend :cool:

in other news i have purchased the ingredients for my first cake.....a RED VELVET CAKE!!!!:eek:

i know its massively ambitious but i am gonna attempt dis recipe on Saturday for a big reunion wit the fam dem. Please pray for me!!!:D

http://divascancook.com/2009/11/the...-easy-homemade-moist-with-southern-flair.html
 
spanglechick said:
just ordered the supermarket delivery to make my christmas cakes at the weekend.
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I was wondering if it was time yet, it is isn't it! :cool:

Do you have a favourite recipe? I made my first Christmas cake ever last year using Nigel Slater's recipe and it went quite well considering I had no clue what I was doing, especially with the icing bit. :oops:
 
Umm. I also made my first one last year. If you google "Paul Hollywood Christmas cake" there's a daily mail (spit) webpage with the recipe I used last year. It makes enough for two cakes (although it says one).

But then I take out all the fruit I don't like (peel, prunes, too many sultanas and raisins) and replace it with nicer stuff (dried strawberries, dried blueberries etc).

It works out much, much more expensive than just buying two Christmas cakes, but I suppose I'm paying to entertain myself this weekend and the weekend I ice them.
 
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