Plain White rolls - no fuss

[dede]

Wow that's a big tin. 2 loafs in one. I just am having no real success with bread as yet. But I will get there sooner or later. Maybe it's my stupid oven. I can't have the temp to high cause it burns the bottom of things. What temp does everyone else use? Maybe I need to get the bread maker out again.

[fundj&e]

With this loaf temp is 210 and it takes 30mins
After 20min i take the lid off, bake a further 5mins then 5 mins more out of the tin 

[dede]

If i had my temp at 210 I would end up with charcoal bread. Although that may be good for the bowles I don't thing I could get the kids to eat it. Lol.
I WANT A NEW OVEN. Boo hoo.

[Frozzie]

dede is your oven a gas oven or electrique..if its gas you need to use a lower temp and put the rack up higher

[dede]

No it's electric with a hidden element in the bottom. I have had trouble with it since I brought it. I cook everything at 160. Any higher than this then everything burns on the bottom. I cook everything on the top shelf. I should of paid a little more to get a fan forced oven. I'm kicking my self now. The oven is only about 2 - 3 years old. Do you think I could convince DH I need a new one?

[fundj&e]

Can you lie to your DH, dede

[dede]

Of course. I'm a woman. Lol

[achookwoman]

Dede,  nothing as bad as a BAD oven.  Try putting an oven tray or a roasting dish  1/2 full of water right on the floor. Put the bread as close to the top, allowing for it to rise.as suggested by Frozzie.
With the large bread tin,  screw up some foil and fill 1/2 the tin with this.  You will have 1 rough end , but the loaf will rise. Wish I lived closer so I could give you a hand. 
If you have a cast iron pot,  line this and put your bread in this , lid on for first  20/30 mins.  Still try and deal with the burning problem.
I had problems with my Chef oven,  it would turn off when it reached 200 o C.  They said it was a faulty Thermostat,  but after replacing it twice I got rid of the oven.
Judy has been cooking bread in her Weber BBQ.  Between all of us we should be able to work something out.


Judy,  put a tray on top for the first 20  mins.  You might have to put an ovenproof dish on top.

[fundj&e]

Nice ovens on grays at the moment shame its pick up only from syd, vic and sa
  http://www.graysonline.com/search.aspx?q=wall+ovens

[dede]

Thanks guys. I really want to make a successful loaf. My oven says do not place anything on the bottom. I permanently have a tray on the bottom rack that I some times put water in depending what I'm cooking. And as my oven isn't very big it does limit the area quiet a bit. I think I might bite the bullet and get a new oven soon. I talked to DH and he agrees we need one. Just have to find the funds. I could go interest free just have to do my home work what we can afford.

[fundj&e]

dede do u have a bbq with a hood we have made bread in it and pizza. pizza are really really good

[judydawn]

Mandi, have you ever had the repair man out to look at your oven?  How frustrating.  How do your cake and biscuit recipes handle it. Have you put a thermometer in there to check the temperature? 

Chookie, my largest tin is nowhere near as long as fundj's so I don't think I could get 2 lots of dough in there but will try the lid method in the smaller tin next time for a square loaf. Today's was cooked in the weber because I am waiting for my oven to be fixed - you just have to check on it to make sure it isn't getting too dark on top.  I find high is a bit too hot so it pays to start off on high then turn it down to low. It has been a great standby when the oven is unavailable.

[achookwoman]

Judy,  could you make 1 1/2 times the mix?

[judydawn]

I could but not without help from you Chookie 
How long would I need to knead it?
The first rise would have to be in a bowl other than the TMX bowl I take it.
How long would I then cook it?
Answer these questions for me and yes, I would try it.

[dede]

Mandi, have you ever had the repair man out to look at your oven?  How frustrating.  How do your cake and biscuit recipes handle it. Have you put a thermometer in there to check the temperature? 

Judy I haven't had anyone look at it cause I think its just how it works and I have learned to cope with cakes and biscuits cooking them all at around 150^o without to much problem, But things like muffins, scones, bread etc work better at a higher Temp and I just cant push the Temp up to much without having issues so try to cook it all at a lower Temp. I don't seem to have any issues cooking rolls, they seem to work really well and the muffins I turn the temp up and get a good result but have to be really careful. But Bread I have failed every time to get a perfect loaf.
I think a fan forced oven would make a huge difference.

Oh and I haven't tested the temp with a thermometer but would be interesting to see the variations in temp at different levels in the oven.