Thanks for that ILB. I'm going to see an elderly friend next week and she used to make all her bread. So I'm going to ask her if I can buy her bread tins from her as she doesn't do it anymore. Hopefully none of the grand kids have them or great grandkids.
We had our pasta with pesto last night and feta stirred through it and beetroot in tiny squares on the top. It was from the British Good Food magazine. At the time I was worried that not everyone would like it but we loved it. The only thing the TMX was used for was the pasta and pesto was done a while ago.
Phew, I did think I was losing it for a minute. I have a bit of a science background and you'd got me really confused. I didn't know if I was Arthur or Martha-but then I've realised I'm neither.
Glad to see everyone's thoughts on the 5 Seed Bread. We really enjoyed ours. I went to try and buy a proper bread tin today but couldn't. I ended up putting mine into a 10 inch round tin. If I can't get a bread tin I'll probably make it in a couple of loaf tins. Judy, a baking dish would probably be fine.
I'll still keep making the Cape Seed bread as we love that too.
Five Seed Bread replacing the Cape Seed Bread in the book.
This makes quite a large 'piece' of bread. I put it in a 20cm square tin but as it was rising I put it in a larger tin. Next time I will make it in a true bread tin. I didn't have any poppy seeds so used extra of the other seeds. The mixture was quite sloppy, but the cooked bread texture is nice.
I don't like most grain/seed breads as I find the grains far too hard for my crappy teeth. The seeds in this are lovely and soft. It has a good crust on the finished bread.
I didn't cook it quite as long as suggested but I usually find this happens with my oven.
All in all we enjoyed this bread and I will definitely make it again.
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That was when we got 2 batteries in the car. 