Yummy Sleepless White Bread :)

mariesnowgoose

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Sleepless White Loaf.jpg
 
I may just give that a try, been a while since I have made bread.

Recipe was recommended to me as one of her favourites by a women I garden for, and she's a damn good cook.

She swears by it, and I reckon it could be a good one for wild camping, depending where you are and what kit you have with you - could even be cooked on an outdoor fire, I reckon.
 
Just one problem with it Marie. It takes far longer to make than it would to eat.1:tongue: I bet the long standing makes it extra tasty.
 
Just one problem with it Marie. It takes far longer to make than it would to eat.1:tongue: I bet the long standing makes it extra tasty.

Yeah, made the way PROPER bread should be, not the 'Chorleywood' way :)

"A major change {in bread making} was the development in 1961 of the Chorleywood Bread Process. This used the intense mechanical working of dough, and control of gases touching dough, to dramatically reduce the fermentation period and the time taken to produce a loaf at the expense of taste and nutrition. The process, whose high-energy mixing allows for the use of inferior grain, is now widely used around the world in large factories. In total contrast, traditional breadmaking is extremely time-consuming, as the dough is mixed with yeast and requires several cycles of kneading and resting in order to become ready for baking, and to produce the desired flavor and texture."
 
Ah, bless.

Here's Neil 10 mins ago having a go at making beery bread buns with black treacle.

Earlier this morning he made a batch of Mamade! What the hell is going on?!!! :confused:

And if he thinks he can get round me that easily after all this time he's gonna have to make a whole bakery full of loaves and branch out into jam-making too! :p :hammer:

And don't you lot DARE feel any sympathy for him! :lol-061::lol-061::lol-061::lol-053:

He always works in a strew compared to me {sigh} - and guess who gets to do the washing up!

At least he's making the effort :)

Neil bread making 6 July 2018.jpg
 
So apparently the beer & black treacle bread buns are now in the oven, and there's a plain white loaf gone in with them.

They look OK. Not bad Neil :)

Beer Black Treacle Buns.jpgBeer Black Treacle Buns2.jpg

Now I know why he's been so busy. It's England vs Sweden this afternoon I think...

These are a peace offering so he can chill out for the rest of the day and watch footie instead of working!
 
It's tomorrow

So apparently the beer & black treacle bread buns are now in the oven, and there's a plain white loaf gone in with them.

They look OK. Not bad Neil :)

View attachment 65192View attachment 65193

Now I know why he's been so busy. It's England vs Sweden this afternoon I think...

These are a peace offering so he can chill out for the rest of the day and watch footie instead of working!


The England game is tomorrow. 3pm kick off.

The bread and rolls look good.
 
and.... out

Well done Neil :)

Or, as they might say up here in authentic posh Geordie, wey ya bugha ma, who'd a thowt it?! :)

Bread 6 July 2018.jpg
 
I wouldn't mind having a go at that but I'd have to cut the ingredients down by half as well.What do the beery treacle buns taste like?
 
I wouldn't mind having a go at that but I'd have to cut the ingredients down by half as well.What do the beery treacle buns taste like?
The beery treacle bread buns turned out fine.

Had one with some butter & cheese after they cooled but still warm and they're quite tasty.
 
Yeah, made the way PROPER bread should be, not the 'Chorleywood' way :)

"A major change {in bread making} was the development in 1961 of the Chorleywood Bread Process. This used the intense mechanical working of dough, and control of gases touching dough, to dramatically reduce the fermentation period and the time taken to produce a loaf at the expense of taste and nutrition. The process, whose high-energy mixing allows for the use of inferior grain, is now widely used around the world in large factories. In total contrast, traditional breadmaking is extremely time-consuming, as the dough is mixed with yeast and requires several cycles of kneading and resting in order to become ready for baking, and to produce the desired flavor and texture."

I hate white bread and there is no goodness in it as all washed out with chlorine ,much better a good dark loaf with lots of roughage to clear one out. :scared:
 
I wouldn't mind having a go at that but I'd have to cut the ingredients down by half as well.What do the beery treacle buns taste like?

Yes, had another today & still good.

500g seed & grain flour, 7g yeast, 300ml pale ale or stout, 1tbsp sunflower oil, 1tpsp treacle (we used black treacle) 1tsp salt.

After kneading cut into 8 rolls & leave to rise - then oven at 200/220 for 10 mins then turn down to 180/200 for another 10mins.
 
Yes, had another today & still good.

500g seed & grain flour, 7g yeast, 300ml pale ale or stout, 1tbsp sunflower oil, 1tpsp treacle (we used black treacle) 1tsp salt.

After kneading cut into 8 rolls & leave to rise - then oven at 200/220 for 10 mins then turn down to 180/200 for another 10mins.

He's only being allowed on the macbook because it has a virus.
 
You wait till the goose finishes watching the football she has a list of jobs for you to do.

Will be cooking the tea as I always do - then time for match no.2.

Yes, she likes to make out I'm generally useless but if it wasn't for me it would be nothing but cake going down the ole cake hole...
 
Will be cooking the tea as I always do - then time for match no.2.

Yes, she likes to make out I'm generally useless but if it wasn't for me it would be nothing but cake going down the ole cake hole...

Dangerous talk, you know the goose will read this later !
 
Trying my luck with the Sleepless loaf at the moment, but I dont understand what 560g of water is real terms.
Our measuring jug has grams for flour and sugar but ml or ounces for liquids. Any help please.
 
Trying my luck with the Sleepless loaf at the moment, but I dont understand what 560g of water is real terms.
Our measuring jug has grams for flour and sugar but ml or ounces for liquids. Any help please.

A pint of water or half a litre
 

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