Plain White rolls - no fuss

[*suzanne*]

I don't, Lily doesn't and nor does DH  but my boys do for school.

 I was just curious if I made  a loaf on Sunday would it still be fresh enough for sandwiches on Monday?

[fundj&e]

days without bread 

i am missing my bread ATM    its been about 10 days since my last bread fix 

[Halex]

Suzanne, yes my ds often has a sandwich from sundays bread for his school lunch

[*suzanne*]

Thanks Hally, helpful as always 

[CreamPuff63]

days without bread 

i am missing my bread ATM    its been about 10 days since my last bread fix 

whys that uni - are you going GF or is it to do with your teeth?

[fundj&e]

my teeth CP

[achookwoman]

I make bread a couple of times a week.  I also make it when we have visitors as they seem to expect it.   When we have visitors I usually make an 'experimental' loaf.  When i make it just for us,  if a loaf,  i cut it in 1/2 and freeze 1/2 and use the other.  If the moisture content is right it should stay fresh for a couple of days.  I usually wrap the loaf we are using in foil.
Once you get good at making a basic loaf,  you can experiment,  like Hally does.  This is good fun.  I love making other peoples recipes as i learn each time i try something new .  I have been reading about Julia Child as she tried to master the art of making a French baguette.  I felt quite good after reading the trouble she had.

Uni,  I hope your teeth soon get better,  as days without bread are simply awful.  I know how you enjoy making it. 

Hally,  won't hurt CP and DH to have bought bread,  they will really appreciate the trouble you go to to make it for them.

I sometimes buy a bread roll from Bakers Delight, just to remind me of the difference.  I hate to pay 70 cents for such insubstantial rubbish.

[*suzanne*]

Thanks so much, another question how do you know if the moisture content is right?
I will master the art of bread if it's the last thing I do 
Again thanks so much, your help is very much appreciated xx

[achookwoman]

At a recent bread making lesson I held,  I was trying to teach the class ,  by the feel of the dough when it was right water content and texture.  One of the class said that it felt like a Silicon Breast.   
Suzanne I hope this helps.    Keep at it and you will get it right.   Better to have the dough a bit too wet than too dry.  You can always add a little more flour.

[*suzanne*]

  that made me laugh, thanks for the tip but I will have to imagine that one, I'm going to try some bread tomorrow and see how we go

[cookie1]

Good luck Suzanne, not that you will need it.

We have found that we now really dislike bought bread, even Baker's Delight which is what we buy if necessary. Our usual loaf is Chookie's  Rustic Agrarian Loaf or Isi's with seeds in it. I love trying new breads too Chookie's.

[Wonder]

Used this recipe with my new tins. The kids thought it was great as it expanded everywhere when it proved for the second time and I realized I had bought way too much dough in the tins.

[fundj&e]

looks good wonder, did u get a fancy tin thingy 

[Wonder]

Uni I bought the set of three small tins that a few others from the forum got and put up on the shopping thread. DD has asked if we can cut the bread thinly coat in garlic butter and cook until crisp so I think I'll give it a go tomorrow.

[astarra]

They work well as garlic bread Wonder...