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Non-Cattle Specific Topics
Recipes & Cooking
Bread Fail
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<blockquote data-quote="regolith" data-source="post: 1170130" data-attributes="member: 9267"><p>Should be way easier than that recipe. This is what I did yesterday, since the freezer was out of store-bought bread:</p><p>1 lb plain flour, pinch salt, one sachet dried yeast. Used dough hook in food processor, added warm water while it was mixing till it formed a dough, let the mixer beat it up for half a minute, sit for twenty, beat it up again and press into 1lb loaf tin, let it rise for twenty minutes again then bake moderate oven, might have been thirty - forty minutes.</p><p>Texture is fine which I put down to beginner's luck since it's been a while. Completely tasteless... it was organic flour, guess if I want taste should use wholewheat or add sugar?</p><p>Now I've made some bad loaves before but never had one that looked like yours when cut - that looks like it hasn't been cooked yet.</p><p>Dried yeast should be kept in fridge. Mine is way out of date, but it's still good. One sachet does about 2lb flour.</p></blockquote><p></p>
[QUOTE="regolith, post: 1170130, member: 9267"] Should be way easier than that recipe. This is what I did yesterday, since the freezer was out of store-bought bread: 1 lb plain flour, pinch salt, one sachet dried yeast. Used dough hook in food processor, added warm water while it was mixing till it formed a dough, let the mixer beat it up for half a minute, sit for twenty, beat it up again and press into 1lb loaf tin, let it rise for twenty minutes again then bake moderate oven, might have been thirty - forty minutes. Texture is fine which I put down to beginner's luck since it's been a while. Completely tasteless... it was organic flour, guess if I want taste should use wholewheat or add sugar? Now I've made some bad loaves before but never had one that looked like yours when cut - that looks like it hasn't been cooked yet. Dried yeast should be kept in fridge. Mine is way out of date, but it's still good. One sachet does about 2lb flour. [/QUOTE]
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