Simple Bread Recipe

[jaiyenyen]

Here's a PP Presentation for a bread recipe. I use this with my high school students, and up til now it's never let them, or me down.

As a little bonus there's a sausage roll recipe on it as well.

[cooked]

Maybe we need a PP presentation on opening non existent links? Meanwhile http://www.thefreshloaf.com/forum gives many, many recipes.

[jaiyenyen]

Yes, sorry about that. I tried to attach it to the post but it didn't work. I'll have another go.

Or, can anyone tell me how to attach a PPP that's on my desktop, to here.

[jaiyenyen]

Okay, I've tried to attatch the PP file several times, but I keep getting an error message 'No file selected'.

The thread is pointless without it, so if a mod would like to delete this thread, please go ahead.

[cooked]

Get it on to Youtube and give us a link

[T_Dog]

Here's a good one for banana bread . Never fails to please.

http://allrecipes.com/Recipe/Banana-Banana-Bread/Detail.aspx?event8=1&prop24=SR_Thumb&e11=banana%20bread&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i4

[jaiyenyen]

I've tried uploading to youtube, but it won't accept the file.

I changed the file to pdf but It still won't upload to TV or youtube.

I've now decided that life is too short.

To make up for this disaster I'm going to start another thread about making some cheese (No PP or photos)

[ozsamurai]

In the mean mean time here's my never fail ready in 1hr bread (works for Raisin Bread too)

200ml Warm Water (above 43degC below 59degC, 48 works for me)

¼ Cup Oil

1/8 Cup Sugar

1 TBSP Yeast (sometimes I get away with 3/4)

(Fruit Loaf Options)

1 TSP All Spice

½ Cup Mixed Fruit

Put all this is a bowl and leave to activate for 15-20 mins, then add (this is proving the yeast)

1 Egg

½ tsp Salt

3 Cups Bread Flour

Mix to a dough (slightly sticky is good) , shape/cut if needed, let rise in a warm place till doubled in size. Bake @ 200 degC for 10 min (Rolls) 20 min (Loaf)

Oz

[jaiyenyen]

That sounds good.

I'm going to try that. Have you tried it with allspice and raisins? What was it like?

[ozsamurai]

I only very rarely make it plain, just for rolls..... I use it for making these:

[cooked]

Where did you find allspice? What is it called in Thai?

[stevo2]

You could make your own "allspice".

An equal measure of cloves, cinnamon and nutmeg should do it.

[cooked]

so now you tell me where to buy cloves. not all of us llive near a Tops. I would guess that if I could buy clives I could buy allspice allso.

[ozsamurai]

Cloves are everywhere, Chinese shops in the village, Tesco. The Cinnamon also, the nutmeg may be the hardest one to find, but if you have a Daiso they have it in there sometimes.

http://www.food.com/recipe/allspice-substitute-258672

I've also been tempted to try a Chinese 5 spice with a bit of cheese maybe, juts never got around to it, and the kids love sweet things

http://chinese.food.com/recipe/chinese-five-spice-powder-24232

Oz

[billd766]

Where did you find allspice? What is it called in Thai?

I found it in Foodland so I guess most western foodshops may carry it. 64.50 baht.

I couldn't find a translation so here is a picture.

[stevo2]

so now you tell me where to buy cloves. not all of us llive near a Tops. I would guess that if I could buy clives I could buy allspice allso.

It is my understanding that you live in Buriram. I live there too. I too live nowhere near Tops.

I do, however, live near to Makro (have cloves) and the local fresh market (have cloves too).

I have never seen allspice in Buriram. That is why I make my own substitute.

[billd766]

In the mean mean time here's my never fail ready in 1hr bread (works for Raisin Bread too)

200ml Warm Water (above 43degC below 59degC, 48 works for me)

¼ Cup Oil

1/8 Cup Sugar

1 TBSP Yeast (sometimes I get away with 3/4)

(Fruit Loaf Options)

1 TSP All Spice

½ Cup Mixed Fruit

Put all this is a bowl and leave to activate for 15-20 mins, then add (this is proving the yeast)

1 Egg

½ tsp Salt

3 Cups Bread Flour

Mix to a dough (slightly sticky is good) , shape/cut if needed, let rise in a warm place till doubled in size. Bake @ 200 degC for 10 min (Rolls) 20 min (Loaf)

Oz

Well I tried your recipe this morning using raisins instead of mixed fruit.

Here is the result.

However as the proof is in the eating and for a measure of quality control I was able to use my western food taster (me) to check it out.

It was grrrrrrrrrrrrreat as Tony the Tiger says. Still warm and with lashings of butter I enjoyed it.

Thanks Oz

[Turkleton]

I've tried uploading to youtube, but it won't accept the file.

I changed the file to pdf but It still won't upload to TV or youtube.

I've now decided that life is too short.

To make up for this disaster I'm going to start another thread about making some cheese (No PP or photos)

Try this, to convert it into a "real video".

Not everybody uses Powerpoint, or more important: wants to open ppt files from an unknown source...!

http://office.microsoft.com/en-001/powerpoint-help/turn-your-presentation-into-a-video-HA010336763.aspx

[jaiyenyen]

http://youtu.be/s2aIisNXphI

Thanks Turkleton, and all others for the advice.

It's now on you tube, I just hope it was worth the effort.

[ozsamurai]

<script type='text/javascript'>window.mod_pagespeed_start = Number(new Date());</script>

In the mean mean time here's my never fail ready in 1hr bread (works for Raisin Bread too)

200ml Warm Water (above 43degC below 59degC, 48 works for me)

¼ Cup Oil

1/8 Cup Sugar

1 TBSP Yeast (sometimes I get away with 3/4)

(Fruit Loaf Options)

1 TSP All Spice

½ Cup Mixed Fruit

Put all this is a bowl and leave to activate for 15-20 mins, then add (this is proving the yeast)

1 Egg

½ tsp Salt

3 Cups Bread Flour

Mix to a dough (slightly sticky is good) , shape/cut if needed, let rise in a warm place till doubled in size. Bake @ 200 degC for 10 min (Rolls) 20 min (Loaf)

Oz

Well I tried your recipe this morning using raisins instead of mixed fruit.

Here is the result.

However as the proof is in the eating and for a measure of quality control I was able to use my western food taster (me) to check it out.

It was grrrrrrrrrrrrreat as Tony the Tiger says. Still warm and with lashings of butter I enjoyed it.

Thanks Oz

That looks good, I think I go a bit heavier on the spices by the color you got, it will be all about building that to your taste anyway. I get a 1kg bag of raisins and sultanas from MAKRO if you have one handy, lasts ages then.... nothing beats a fresh loaf, ours never makes it to the second day.

As an aside, I use this also for hot-cross buns when the season is in.....

butter....mmmm

Oz

[ozsamurai]

<script type='text/javascript'>window.mod_pagespeed_start = Number(new Date());</script>

http://youtu.be/s2aIisNXphI

Thanks Turkleton, and all others for the advice.

It's now on you tube, I just hope it was worth the effort. alt=laugh.png>

Nice to finally see the vid , will give it a go when I have some time.

The sausage roll recipe was nice too, may I suggest that if you don't want as much 'puff' in your pastry, that you give it a roll first. I gather you are buying the pre-made puff sheets from MAKRO @150bht? I roll them out to about 1.5 times their size first. This means the kids don't get covered in flake pastry crumbs and can get their mouth around them....

Oz

[T_Dog]

The video is very nicely done and very clear. Thanks!

[billd766]

<script type='text/javascript'>window.mod_pagespeed_start = Number(new Date());</script>

In the mean mean time here's my never fail ready in 1hr bread (works for Raisin Bread too)

200ml Warm Water (above 43degC below 59degC, 48 works for me)

¼ Cup Oil

1/8 Cup Sugar

1 TBSP Yeast (sometimes I get away with 3/4)

(Fruit Loaf Options)

1 TSP All Spice

½ Cup Mixed Fruit

Put all this is a bowl and leave to activate for 15-20 mins, then add (this is proving the yeast)

1 Egg

½ tsp Salt

3 Cups Bread Flour

Mix to a dough (slightly sticky is good) , shape/cut if needed, let rise in a warm place till doubled in size. Bake @ 200 degC for 10 min (Rolls) 20 min (Loaf)

Oz

Well I tried your recipe this morning using raisins instead of mixed fruit.

Here is the result.

However as the proof is in the eating and for a measure of quality control I was able to use my western food taster (me) to check it out.

It was grrrrrrrrrrrrreat as Tony the Tiger says. Still warm and with lashings of butter I enjoyed it.

Thanks Oz

That looks good, I think I go a bit heavier on the spices by the color you got, it will be all about building that to your taste anyway. I get a 1kg bag of raisins and sultanas from MAKRO if you have one handy, lasts ages then.... nothing beats a fresh loaf, ours never makes it to the second day.

As an aside, I use this also for hot-cross buns when the season is in.....

butter....mmmm

Oz

It tasted good with marmelade this morning as well. My problem is that I am the only one who eats it so it lasts longer than a day.

The hot cross bun season is ALWAYS in.

Giant hot cross bun.doc

Hot cross buns v02.doc

[jaiyenyen]

Thanks for the tip about the pastry, I'll try that next time.

[billd766]

I must try to make some puff pastry next week when the kids are at school but as I don't have a/c it may not work.

[T_Dog]

Made jaiyenyen's bread today and it worked out well. I would suggest letting the yeast, water, sugar, and salt sit in a bowl for 20 minutes to kick off first as the dough took 3 hours to rise mixing the flour in straight away. Used the same Perfect brand of yeast.

[AnotherOneAmerican]

Here is the result.

DSCF4110 resized.jpg DSCF4111 resized.jpg DSCF4112 resized.jpg

However as the proof is in the eating and for a measure of quality control I was able to use my western food taster (me) to check it out.

It was grrrrrrrrrrrrreat as Tony the Tiger says. Still warm and with lashings of butter I enjoyed it.

Thanks Oz

Your photos show an under-cooked inside, needs another 5-10mins in the oven.

[Morakot]

In the mean mean time here's my never fail ready in 1hr bread (works for Raisin Bread too)

200ml Warm Water (above 43degC below 59degC, 48 works for me)

¼ Cup Oil

1/8 Cup Sugar

1 TBSP Yeast (sometimes I get away with 3/4)

(Fruit Loaf Options)

1 TSP All Spice

½ Cup Mixed Fruit

Put all this is a bowl and leave to activate for 15-20 mins, then add (this is proving the yeast)

1 Egg

½ tsp Salt

3 Cups Bread Flour

Mix to a dough (slightly sticky is good) , shape/cut if needed, let rise in a warm place till doubled in size. Bake @ 200 degC for 10 min (Rolls) 20 min (Loaf)

Oz

Well I tried your recipe this morning using raisins instead of mixed fruit.

Here is the result.

DSCF4110 resized.jpg DSCF4111 resized.jpg DSCF4112 resized.jpg

However as the proof is in the eating and for a measure of quality control I was able to use my western food taster (me) to check it out.

It was grrrrrrrrrrrrreat as Tony the Tiger says. Still warm and with lashings of butter I enjoyed it.

Thanks Oz

Looks great, but when I read "simple recipe" I though of something like: flour, water, salt.

[billd766]

Here is the result.

DSCF4110 resized.jpg DSCF4111 resized.jpg DSCF4112 resized.jpg

However as the proof is in the eating and for a measure of quality control I was able to use my western food taster (me) to check it out.

It was grrrrrrrrrrrrreat as Tony the Tiger says. Still warm and with lashings of butter I enjoyed it.

Thanks Oz

Your photos show an under-cooked inside, needs another 5-10mins in the oven.

Thanks for the info. I am always open for advice.

It was a first try and not too bad and about 20 minutes cooking time.

One test I make is when I cut the bread/rolls whatever with the bread I look at the blade afterwards to see what if anything sticks. If it is sticky then I use less water in the mix next time.

It is a quick rough and ready check and it works.

Also my table top oven is not the best and I have no thermometer to record the temperature. My last one failed the floor drop test.

[AnotherOneAmerican]

Thanks for the info. I am always open for advice.

It was a first try and not too bad and about 20 minutes cooking time.

A loaf that thick usually takes 30-35 minutes to cook through.

First 5 mins at 225c then down to 190c for another 25-30 minutes will give you a better top crust.

Reducing the water content gives less of a rise, and you get more of a brick.

Generally a wetter dough gives a better (lighter crumb) result, with less proving time needed.