Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: cookie1 on February 09, 2012, 07:50:35 am
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Vienna Loaf
Makes 1 very large one or 2 smaller ones
Ingredients
430g bakers flour
2 teaspoons salt
1 teaspoon bread improver
1 teaspoon soft butter
3 teaspoons yeast
310g warm water.
Method
1. Put flour, salt, improver, and yeast into bowl. Add butter, and water.
2. Mix at speed 4 for 2 seconds.
3.Then :: for 5 minutes and turn into a greased bowl.
4. Place a bowl of boiling water into the bottom of your oven. Put the dough in the bowl on the shelf above and leave for 30 minutes.
5. Put dough onto a mat and pat or roll out to 30cm x 30cm.
6.Fold from top 2/3 the way down, back over dough. Then from left side fold 2/3 over towards the right, then fold right side over to left. Press down after each fold. I practised with a bit of paper first
7.Starting at the thick end roll up towards the thin end, pressing on sides as you go.
8. Place on tray and prove for 30 minutes as before. (use fresh boiling water)
9. Place marks across the top.
10. Bake at 200 for 30 minutes. This will be less if you make 2.
This is adapted from the Beechworth Bakery book
(http://i255.photobucket.com/albums/hh142/birdsam/Thermomix%20recipes/P1020307.jpg)
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Cookie, this is great, you have inspired me to have a go. I have never cooked a Vienna loaf.
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Just lovely Cookie :-*
Your loaf takes me back to the days of eating lunch with my Opa on a Sunday, eating pan fried John Dory on sliced Vienna bead with real butter....mmmm, I still remember it clearly after 20 years :)
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Looks great Cookie. Tell me, how does a Vienna loaf differ from an ordinary white crusty loaf?
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Looks gorgeous Cookie :)
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maddy, you are making my mouth water. :-)) :-)) :-))
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Ooh nice bread cookie 😊
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I have no idea how a vienna loaf differs from others. It's simple to make and a different shape??? I love the book and can't wait to try more.
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I don't know how I stumbled across this recipe this morning. I wasn't even thinking of making a loaf of bread :-))
Oh Cookie, this loaf is amazing - come on guys, you must make this one. The rising in the oven with the boiling water (I used a whole kettleful) worked wonders as it wasn't exactly warm here this morning. It rose exactly in the time Cookie stated, 1/2 hour each rise and was just like the bread I love when we go to the Eagles Club here in the western suburbs of Adelaide. I am not even going to freeze any of this, there is quite a bit missing already and I'm sure tomorrow I won't be able to resist it either.
Thanks so much for this recipe and method Cookie :-* :-* :-* :-* :-* :-* :-* :-* :-* :-*
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I have to admit that I have the book and haven't made anything from it.
Was going to make a loaf of bread today, and then saw Cookie.'s adaption and then Judy's excellent result. I just can't be left out!!!!!! In the oven now, very easy, a bit sticky to get out of TMX bowl, but easy to handle. With less flour and more yeast I am expecting a light crunchy loaf with a fine crumb. We will see.
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Mine was a bit sticky too Chookie but I just tipped it onto my floured silpat mat and sprinkled the top with more flour, floured my hands as well. No worries, a lovely loaf.
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(http://img.tapatalk.com/d/12/11/15/y2azetyq.jpg)
Brushed with egg wash, WOW.
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Have you cut into it yet Chookie? A delight awaits you ;D
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Thank you both. I love that book. Mine was enormous, now I know to make 2 smaller ones.
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Judy, when I cut it I will give 1/2 to our neighbor who brought us 6 pots of day lillies.
Cookie, I couldn't believe how large it grew.
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Me either. DH kept making comments about taking the door off the oven. I now make it into 2 loaves. I must get back to that book and try some more.
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Tell them I will give them 1/2 of mine if they bring me some day lillies too Chookie ;D
I didn't mind the big loaf but how long would you cook the 2 smaller loaves Cookie?
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How do you prove in oven then bake at 200'
Do you preheat oven or use cold oven?
Not sure I have enough ovens ...LOL
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DJ, I removed the tray/dough, turned the oven on and put the tray back in when it got to 200oC. I wasn't sure whether to leave it in there and turn the oven on but the way I did it, it turned out perfectly.
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I have 2 ovens, so used the larger one to prove the bread. My small oven takes 20 mins to heat to 200. could improvise and put boiling water in baking dish, stand cake rack over this, place bowl with dough on rack, place 4 bottles around the bowl and cover with plastic cloth. It would be necessary for there to be a gap between the top of bowl and the plastic cloth. Can do a similar thing using the kitchen sink.
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I take the bread out when I turn the oven on for cooking the bread. Then put it back when the oven to cook.
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Made 8 Dinner rolls and a small Vienna Loaf. Next . Will try Hamburger rolls.
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I will but am stocked in freezers with loaves and rolls.
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This bread was as fresh this morning as it was when first made - it seemed a shame to toast nice fresh bread but I had to do it and it was delicious.
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How dd I miss this ???
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(http://img.tapatalk.com/d/12/11/16/3egejema.jpg)
Cookie's Vienna Bread.
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Chookie, wonderful bread ;D
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Hally, you must try this one. I would like to know how it compares with your high bread.
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I would think it was very similar Chookie. I was thinking of it this morning whilst cutting my loaf for toast and I remember both you and Hally saying the High Loaf was just as fresh the next day. Hally will try it I'm sure and give her opinion. The rolls and smaller loaf is a great idea - best of both worlds.
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Judy, the little rolls are crisp and the big loaf is soft, on the crust.
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Yes, my loaf had a soft crust too but it was delicious. How long did you bake those rolls and the smaller loaf Chookie?
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OOPS, Judy. I knew someone would ask. I think it was 25 mins. I baked the rolls in a tin that was oval in shape. Think will be making lots of rolls. Will probably use your method , used in your cheats SD rolls for the next lot. I find the rolls easier to handle than the big loaf.
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I'm making this today, thanks Judy for bumping this recipe.
I'm making the big loaf, it's in the oven now doing its second rise.
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(http://img.tapatalk.com/d/12/11/16/ajetyjys.jpg)
This is the tray that I baked the rolls in. It is 11 cm long bad 4 cm wide. Non stick.
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Haven't seen one of those Chookie, would love one ;)
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It is very nice to use and controls the shape of the rolls. It was designed for some sort of custard filled buns. I have not used it for these.
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Looks really great girls.
Great tin!
Nearest I can get is this http://www.lakeland.co.uk/15812/Perfobake-Oval-Pastry-Tray
Too expensive as only 6 spaces and would need 2!
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I would love one of those tins too Chookie - I might have to see if I can find one somewhere.
I made this bread today and it's delicious! Soft and light and so easy to eat! We had it for dinner with some chilli chicken tenderloins and a greek salad. My DH and I both really enjoyed it.
I took a photo of the bread on my iPhone, but my DH has taken my iPhone to install a large software update I've been avoiding - so I can't post the photo at the moment.
A really easy and great recipe, thanks Cookie ;D
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I'm so glad you are all enjoying it.
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Chookie, will make this next week :)
H :)
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We had this for lunch today and it was still lovely and fresh and made great sandwiches.
My photo from yesterday(http://img.tapatalk.com/d/12/11/17/apa4yzuj.jpg)
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Katie, great photo . does the loaf have some seeds in it ?
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No Chookie no seeds.
I forgot to eggwash or even spray the top with water before I baked it, so some of what you can see on the top is flour. I'm not sure what the other spots that look like seeds are :-))
Chookie that tray you baked your rolls in - do you know what brand it is, or where you bought it from? I've never seen a tray like it (and now of course, I want one!) ;D
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The tray for the rolls is made by Chicago Metallica. I bought it from a local shop in Woodend. I went there today to ask about it. The lady in the shop said they are very popular. She didn't have any but said she could order them in, but wouldn't get them until after Xmas. I am going to Melb on Wednesday and will see if I can find some. At the shop she had just had a delivery of some new bread tins. I had to have one!!!! They are called ! Hearth Bread Pan. Made by USA PAN $35.00. I will try and post a photo.
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(http://img.tapatalk.com/d/12/11/17/4egehasy.jpg)
Thought this was a good shape for slicing.
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Thanks Chookie ;D
I love your new bread tin. You must have an amazing collection of bread tins and other baking pans, tins etc.
I have the Chicago Metallic baguette tray and their mini loaf tins already. I like their products.
My DH are going into the Adelaide CBD tomorrow to do some shopping, so I'll have a look around. I doubt I'll find either in Adelaide though.
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I love the bread tin Chookie.
I 'think' I have seen the tin you made the rolls in and it was called an eclair tin. I'm not sure though.
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I think it is an eclair tin too cookie.
But in this country they are much shallower. I looked today in several cookshops, and saw nothing.
Just as well as only buying essentials. ;D
We are eating very well, thanks to encouragement from here. ;D
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I think it is an eclair tin too cookie.
But in this country they are much shallower. I looked today in several cookshops, and saw nothing.
Just as well as only buying essentials. ;D
We are eating very well, thanks to encouragement from here. ;D
The eclair tins in the shop were different, Much shallower and made of lighter metal. That said, you could bake eclair's in this tin.
DJ, I think it is best to keep out of these cookware shops. Yesterday I bought a pie bird,(can't find mine), a star to stamp out shortbread, and a bread tin.
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LOL chookie.
I only bought jars and bottles for my hampers, labels to handwrite, paper cases for the individual panettone, some heavy duty sink magic stuff as the drains smell here even after washing soda, and two new baking trays. One was half price, they should last 10 years. After it took me longer to take the Foccacia out of the old tin, last month, than make it I knew it was time for new trays, but worth spending a little more and they will last. I waited for a special offer and got two for £20. I was expecting to work tomorrow, which would have helped but got cancelled. They'll be something else soon.
My 4 flat baking sheets are over 30 years old, they were French and very heavy but still fabulous.
I tend to go round these shops laughing and saying gosh I never knew I needed that!!! LOL.
Actually it was good to go in person as several things I thought I'd get from the catalogue weren't as good when I saw them. Like paper cases.
Just forgot the cellophane bags for fudge etc.
I also bought two new pinnies On sale. One for cooking, and one for nannying.
Most my aprons are so old. Two have fallen apart in recent weeks, both 25 to 30 years old. The other 3 I have are just as old.
Another is still ok but too stained even after a boil wash to wear on a nanny job. It is only 7 years a lovely present from my late ma in law. I think of her whenever I wear it.
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Have made this today but had to use half laucke rye sourdough flour because I ran out of normal bread flour. It didn't rise as well as I was expecting so thinking that's the rye flour. Not out of the oven yet and have to go and pick DS up from basketball practice, I'm hoping DD will hear the timer and remember I asked her to take it out.
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Heavens Wonder, I wonder haw you manage t cook anything. yes the rye would not rise as well. tell us how it tastes.
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Well DD remembered to take it out and it's one on the nicest loaves I've made. It's so light, not a crispy crust but tastes fantastic. Had a quick couple pieces before rushing back out to take DD to pick up the last few things for her trip to Cambodia.
Thanks for the recipe cookie, I might make another one later in the day but put in a read tin.
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(http://img.tapatalk.com/d/12/11/18/ezene7u4.jpg)
(http://img.tapatalk.com/d/12/11/18/by9ega4e.jpg)
Forgot the pictures.
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Chookie or Cookie - why do you think the crust isn't crisp on this recipe. I love it and love the way the rises are so quick but it would be even better if it was crisp I think. Having said that, it is not enough to stop me doing it again.
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Made another one this afternoon for sandwiches and its risen really well. I bought a small packet of Laucke bread flour and used 180grams the Rye and the remainder white. Will be interesting to see the texture of this one.
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Judy, i think the crust is soft because of the proportion of water to flour. If you pop it in a hot oven for a few mins. it will give you a crisp crust.
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One of the reasons we love it is because of the softer crust. DHLikes crisp crusts but he is out voted.
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Well the second one turned out great and rose very well. I didn't worry about freezing and it's beautiful and soft today. I'm very fussy with day old bread and would normally freeze straight away or only use for toast but this was great for a sandwich.
(http://img.tapatalk.com/d/12/11/19/ravenuvu.jpg)
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Well the second one turned out great and rose very well. I didn't worry about freezing and it's beautiful and soft today. I'm very fussy with day old bread and would normally freeze straight away or only use for toast but this was great for a sandwich.
(http://img.tapatalk.com/d/12/11/19/ravenuvu.jpg)
Wonder, couldn't agree more.
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DH and DS just used this for toasted sandwiches and proclaimed it the best bread they have ever had!
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Looks fab... Well done.
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I made this yesterday one loaf, and 8 rolls and it was amazing, we liked the rolls more I think because it was crispy on the outside and so soft in the inside, plus we are more of a roll family ;D. To make the rolls I used my Cream Canoe Pan which worked really well, Katie if you look on amazon they have them, not sure if its like cookies but close, hope this helps :)
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Would you believe I am getting a real thrill out of everyone liking this bread. Thanks. :-*
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I made this today as two small loaves and DIL came in just as they were coming out of the oven. Mmmm she said, something smells good are one of these to go to our house. I now only have one loaf instead of two. Oh well I'll just have to make another one tomorrow.
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It has sure taken off Cookie, that's the beauty of recipe reviews. I can understand you being so pleased. :-* :-*
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Cookie, just made another one. I think what I like about it is that it is totally predictable. It takes 1 hour and 40 mins. You know you have 1/2 an hour between each task. Thanks a million. ;D ;D ;D
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(http://img.tapatalk.com/d/12/11/20/y6epytan.jpg)
Love this recipe and love this bread pan.
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I made this today and really liked it. It produces a very soft bread with a beautiful flavour. I brushed mine with melted butter just prior to baking. I'd like to try making this into rolls next time. (http://img.tapatalk.com/d/12/11/20/tu8enyte.jpg)
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Brumington, the rolls are great. I will make hamburger buns next. Love the look of your loaf.
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Brumington, the rolls are great. I will make hamburger buns next. Love the look of your loaf.
Thank you! It made great toast this morning too!
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We have really enjoyed this bread fresh and for toasted sandwhiches. DH asked if I was able to replicate this morning as normally most things are different every time I make them. I've still got a lot of the Rye flour over so might keep making this loaf with part Rye until it's used up. The only problem I've had each time is that my dough has been very soft and I don't think it would free form or make rolls very well, I also have a lot of troubles with the flattening and rolling - maybe if the dough is a bit stiffer I would have less trouble.
Chookie or Cookie - what makes this bread so light?
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I have no idea. I simply converted a recipe that I thought looked good. Chookie may be able to help.
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My guess is the higher ratio of yeast to flour. Plus the improvers if you use them.
I haven't made it yet, but am looking forward to it.
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My guess is the higher ratio of yeast to flour. Plus the improvers if you use them.
I haven't made it yet, but am looking forward to it.
Partly agree. Like commercial bread, water and yeast are cheaper than flour. So I think the ratio of, water/yeast improver/ to flour , produces more gas and therefore a lighter a, softer and larger loaf. If you look at a slice of this bread you will notice it has a lot of air holes.
Wonder, I baked my rolls in a pan that provided shape to the rolls. When I bake the hamburger rolls , I will put them in Muffin Top trays.
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This morning I made these into rolls for a bacon and lettuce lunch (promise to my 4yo!). They took 20 mins to cook. (http://img.tapatalk.com/d/12/11/23/a7ymubut.jpg)
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They look great Brumington
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Brumington, love the different sizes.
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Brumington, love the different sizes.
I know!!! There's a story behind that. I was working with a two and four year old. It was quite difficult to keep them all the same size. They were so yummy though.
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Brumington, love the different sizes.
I know!!! There's a story behind that. I was working with a two and four year old. It was quite difficult to keep them all the same size. They were so yummy though.
I love making bread with the little ones. They love to eat what they make.
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Agree ;D
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Finally got round to making this. Very delicious, soft on the inside & crusty crusts. Didnt rise as much as my high bread, but of course didnt have a long 2nd rise. A little fiddly taking in & out of oven for rises. Great bread, will be gone today or tomorrow, depending on my boys.
(http://img.tapatalk.com/d/12/11/26/e3u4ury6.jpg)
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Looks good Hally.
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Lovely Hally.
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(http://img.tapatalk.com/d/12/11/15/y2azetyq.jpg)
Brushed with egg wash, WOW.
Chookie, how do you make the markings like yours. I tried with a spatula but they just popped back.
Cookie, the flavour & texture of this bread us fantastic.
Thank yiu both for your nice compliments :)
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Nice loaf Hally, love this bread. Maybe Chookie cuts deeper to get a pattern like that. I have trouble cutting a decent groove myself :-))
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Im sure i already replied to this thread.. Weird things going on with my posts...
Chookie i asked where you got that tin from??? The one with the mini oval loaves?
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Hally, brush with egg wash, then slash 1 cm. deep. You may have to cut twice to get it this deep. The browning of the egg wash shows up the cuts.
Frozzie, this tin is very hard to find. I bought it from a small country cook type shop. I have searched the Internet and they are unavailable.
I think it is called a Cream Canoe Pan. Made by Chicago Metallica. It is worth trying to purchase as the non stick coating is amazing. The coating is guaranteed to last the life of the tin. The shop where I bought it is going to try and get some more in. I will let you know if this is successful.
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There are hard to find - I've looked online and all over Adelaide for one.
I thought it was called Chicago Metallic Easy Eclair Pan? I'm probably wrong, but that's the description I found online and it looks the same. I didn't find it at many places and those places that have it are out of stock.
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Have you tried here
http://www.chicagometallicbakeware.com/
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Thanks Hally :D
Yes I have tried there, I couldn't see it listed in their product range.
My DH spent ages looking for it one night, as he was determined to buy it for me as part of my Xmas gift. We found it at Amazon and a few other places, but all out of stock.
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Nw ?i need to make more bread to et "the score" right. Saw a u tube & they used a razr blade, too dangerous here but will try the knife again with the egg wash. There will be so much bread in my freezer ???
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Thanks chookie pls let me know.. Will also keep a look out online 😊
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Hally I use a blade that is retractable for slicing my bread. I usually forget to do it though. It is a craft knife but I only use it for bread.
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Can't wait to get back home to make this one you all have inspired me!!!
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Trudy, its truly scrumptious ;)
Cookie, thanks :)
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Thanks for the link Frozzie. No good for what we want. I looked at several other brands but they weren't as good.
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That was hally who posted the link chookie.. The chicago metallic are quite cheap.. I was surprised how cheap they are... So you say they are quite good???
Let me know if your country cook shop can get them in .. 😁
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Frozzie, they are quite heavy. about $35 a couple of years ago.
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The website hally posted had really cheap prices however being from the us i imagine they kill u on postage especially if they are heavy or perhaps just the older pans are.. In amy case looks interesting amd will be looking out for one..😊
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I have to say this bread is fantastic toasted :)
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Made this again yesterday, the boys love it for toasted sandwiches. I've been adding half Rye flour to the mix just so I can use it up so will be interested to make a fully white loaf to see if there is a difference.
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8) This is my new favourite bread recipe. Made it twice over the weekend - Saturday it lasted about 30 minutes (had visitors), and Sunday might have made it to 2 hours (just us). Too yummy.
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I made this for the first time today, lovely bread the kids are going to love it! I didn't use a tin and the dough sort of spread outwards more than upwards, but it is sooo soft & light. Didn't think to take a pic until I was halfway through slicing it up.
(http://img.tapatalk.com/d/12/11/27/nurabuqu.jpg)
Looks like a 'shop' one doesn't it? Sooo excited!
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Great looking bread Deedub :D
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Oh deedub definitely like a shop one. Well done.
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Great looking bread Deedub. I find my dough is too soft to do a free form loaf, I would be interested to hear how light others find this dough.
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Fantastic bread Deedub :)
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Deedub, love the look of this. Does need to have something to hold it in. It will still rise, but may be a better shape for what you want. It just needs a little support while it rises.
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I wonder if I can call on your expertise? I want to buy a decent loaf tin. So far I've only used one from woolies and it's beginning to age. Any recommendations for size, material etc would be great.
Also, when you cut the bread, do you do that at the start of the second rise or just before putting it in the oven?
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I think others would be better at answering the one about tins as most of mine have come from OP shops or handed down. However buy the very best you can afford.
With the slashing on top of bread, I have read that you should do it 2/3 of the way through the second rise. However I do it just before it goes into the oven. I think that the first suggestion is so that if the bread deflates with the slashing, it then has time to recover.
Also recommended is that you should use a blade, as Cookie does, I use a small serrated knife.
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Why does it have to be slashed Chookie, can it be left unslashed?
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Thank you for answering. There are so many sizes of tin I'm a bit confused as to what would be best. I just want a plain shape but don't know what size. Do I go deep? Lip or no lip? Big tin or standard??? It's a mine field when you start looking!
In regards to slashing I was doing it at 2/3 the way through but my knife tends to pull the dough and I worry it ruins the rise. I'm using sharp global knives so surely it's not a knife quality thing. I also tried a brand new craft knife as suggested above but it pulled. Is serrated better? I've never used serrated as I presumed that would pull more.
Thank you for replying and helping me out with some excellent advice.
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For slicing its much better to use a blade.. You can buy them cheap howevera razor blade would do exactly the same thing as its just a curved razor blade on a handle .. I found most knives always drag the dough..
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For size i dont remember what mi e was but roughly 30cm i think seems to be standard and mine had a slide on lid so i could do a square loaf or raised loaf if i wanted.. It doesnt really matter brumington but like chookie said get the best you can afford which is a general rule with all things kitchen imo...
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Brumington, I have the large and small bread tins from here. I bought mine about 15 years ago from this same shop (it's a 5 min walk from my house) and at the time the ones they stocked were black on the outside, but I'm sure these are the same quality. In the 15 years it's had steady use and has never faulted, it's quite heavy and every know and again I brushed the insides with canola oil. I've never washed it just wiped out with paper towel if it needs it but generally i find the bread slides out beautifully when cooked.
I also have a few other shapes of their tins but generally use the loaf tins.
http://margandmarees.com.au/products-page/bread-tins/ (http://margandmarees.com.au/products-page/bread-tins/)
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Finally able to post a picture of Saturdays loaf.
(http://img.tapatalk.com/d/12/11/28/aryse5ep.jpg)
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Lovely pics.
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Thank you wonder. I think I know what I'll be asking for Santa! Your loaf looks beautiful.
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And thank you Frozzie. I think I'm going to buy myself a razor blade and see how it goes.
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I find that brushing the loaf with egg wash before you slash prevents the drag to some extent. Also some recipes are easier to slash than others.
Brumington, Have a look in your local OP shop for tins. Also I find Canola oil best for brushing in the tins. Though to be sure, line them.
Judy, it allows the bread to rise evenly and not split around the sides. On a cob load you can make a nice pattern by cutting in a circle around the dough.
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Thanks Chookie, thought there had to be a reason for it.
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I've read somewhere on this forum (if I'm not losing my mind) that if you spray oil on the knife that it stops the knife dragging the dough when making the slits. Haven't done it for a while so I'm not 100% sure I'm remembering this correctly. I have a feeling it may have been a tip from Isi ??? Maybe somewher on the portugese rolls thread ??? Can't be sure, but worth a shot !
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When I remember to slash the loaf I spray the blade with oil.
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Excellent tip. I'll try the oil next time. And yes, I'll be scouring the op shops too!
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I thought I'd try Uni's method of reducing the yeast in breadmaking so that it could rise overnight and be cooked first thing in the morning. Uni uses Chookie's no-fuss recipe so I thought I'd give this loaf a try. As it uses 3 tspns yeast I reduced it to 1 tsp and this morning it had risen to just above the lid of the pan. It did deflate a bit when I slashed it but I decided to go ahead and bake it with just the 1 rise anyway. This is the result, a rather flat looking loaf but the texture is almost like sourdough bread so I am not unhappy with the smaller slices as I think they would be great for bruschetta or open sandwiches.
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Thanks for experimenting Judy. It sounds ideal for bruschetta.
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Judy, is this your new tin?
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Yes Chookie, thought I'd christen it ;) I believe you have one like this?
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Made this today. The lazy way.
Did first 30 min rise in the bowl.
2nd rise in the oven with the boiling water for 30 mins.
Heated oven with bread in & cooked for 25 mins from the time I turned the oven on.
I do have rapid heat function on my oven
(http://img.tapatalk.com/d/12/12/10/7yjana8e.jpg)
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Nice loaf Hally.
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Ditto
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Yes so easy only having to fiddle with the hot water once :)
Tastes great too :)
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KatieJ recommended this bread to me, and we tried it over the weekend. As everyone else has found, it is a beautiful light bread that is just as good the day or two after baking! So far I have only made the freeform loaf, and find the dough a little moist and sticky, but OK to handle with well floured hands. Next time I will try a tin ......
Question: after the second rise, do you leave the container of water in the oven while you are baking, or do you take it out when heating up the oven??
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I take it out Karen, don't know what everyone else does.
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As I do mine the lazy way, the water pan stays in until the bread has cooked :)
But as I have moisture plus I should really use that :)
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I have moisture plus in my oven too Hally, but I rarely use it :-[ Easier to put a pan of water in the bottom ;)
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I'm very lazy. First rise in the bowl, second rise in a loaf pan in the oven. Leave water and loaf in as oven heats up and keep water in while loaf is cooking. I time 40 mins from the time I turn the oven on. Never failed!
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I take mine out but I'm sure that there is no real difference.
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Must try this recipe. Thanks
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Made this in my two tins.
24 mins on pizza stone at 200' my one is FF but not hot.
Had with salad for lunch, another hit. Thanks cookie.
(http://i1255.photobucket.com/albums/hh621/Droverjess/b383ddcd1bf93f8f8c57143a6f4b5a6d.jpg)
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Came across this thread this morning and will try on the weekend, seeing this recipe was adapted from the Beechworth Bakery book can anyone tell me if this book is just recipes or recipes and technique ? I am looking for a bakery/Bread book that will make my homemade goodies look like the real deal.
Dee
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I don't know the book myself but there are plenty of shaping technique videos on u tube and so many recipes on here that work and have been tried and tested by so many.
Chookies no fuss
Sour cream posted by JulieO
Cobb loaf by JulieO
Hallys high loaf etc
Good luck
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Deeau it is mainly recipes from the Australian almost famous Beechworth Bakery.
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DJ it looks lovely and soft and fluffy.
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I have just made this recipe, using a lightly seeded bread flour. I think the putting of a pan of boiling water in the oven whilst the dough is proving is a brilliant idea. I shall use it all the time now.
The loaves (I made two) are cooling now but will be eaten for lunch with the carrot,honey and coconut soup just made. Will report back. Thanks again for the tip about the boiling water. Such a brilliant idea.
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Well, lunch now over and the bread was wonderful and soooooooo easy to make. When I make it again, I will cut the salt by a tiny bit, but apart from that, the recipe is superb.
The soup was yummy too. If you are a fan of coconut, you'll love it.
I shall be making these two things on a regular basis, without a doubt.
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I'm pleased that you like it. I always use that method to rise my bread in the winter months. So easy. Just don't spill it over your hand, I hurts. ;) ;)
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I love this bread. I try other recipes but time and time again come back to this one. I use the basic recipe and add whatever goodies are in the cupboard. Today this was oats, linseeds, sunflower seeds, coconut oil (instead of butter) and chia. (http://img.tapatalk.com/d/13/05/13/yqesuhy2.jpg)
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Looks good Brumington. Do you have to adjust the water content because of adding seeds, oats etc?
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I've always done 450g flour and 300g water as that is what works for me but use this ratio for all of my vienna loaves whether it has seeds in it or not. I'm sure the more seasoned bread makers would say that the water content should be adjusted though!!!!!
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Thanks Brumington. I'm actually getting to the stage where I can judge if the dough is right, did that at the weekend when I tipped the flour in and the scales hadn't gone back to zero :o :o Thought I was pretty clever to end up with a perfect loaf after that little mishap ;D
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That is cleverJudy. :D
I made this again tonight with chia seeds, and replaced 130g of flour with a lovely Clare Valley whole grain durum wheat flour. It is a great recipe.
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I made this into rolls to have with soup last night and added some pizza herbs and chopped bacon. They were enjoyed by all.
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I love the variations everyone is doing. I must try them.
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Love this mixture, it is so easy to make. Today I halved the dough and left one plain. The other I used chopped sun dried tomatoes and sage in it. DH commented that it was very tasty.
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This would be my favorite loaf, I usually make 2 small ones, but decided to make one large one. Love it :)
(http://img.tapatalk.com/d/13/06/19/a8eqe2yt.jpg)
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It looks lovely.
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This would be my favorite loaf, I usually make 2 small ones, but decided to make one large one. Love it :)
(http://img.tapatalk.com/d/13/06/19/a8eqe2yt.jpg)
It's my favourite too.
Yours looks yummy.
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Was about to leave in van for holidays and DH not well so decided to bake instead. I have made this recipe many times before as its our favourite bread at the moment and this time I split it in half and made two loaves. They joined together a bit and when I pulled them apart the texture of the bread was so beautiful and soft and I have two good sized loaves. I used spelt flour and cant praise this recipe enough. I think it will be our favourite for a long time to come.
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That's great, I'm glad you like it.
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This is my favourite bread recipe too. In fact, I have made 3 batches of this today - two loaves in tins and a batch of rolls. I must try it as a loaf without a tin next
(http://img.tapatalk.com/d/13/09/01/devu2upa.jpg)
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Need to find the time to make this one. Have read all 9 pages, and it sounds/looks good!
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BZB it is yum. Let me know how it goes when you make it.
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Must try this once I renew flour and yeast. Because nothing else is working.
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Made this loaf this morning for the first time.Must get a proper knife to slash the tops of bread.Mine sort of spread sideways :D DH took one look and said "that looks good,what shape do you call that?" :D :D
(http://i950.photobucket.com/albums/ad348/Cornish_cream/9b849a47bbf36ce61b1408f947e3b167.jpg)
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And what was your answer CC ;D Bet they loved it though. Do the guys have razor blades in the house or a Stanley blade, they work quite well. I wish now that DH didn't give his Dad's cut throat razor to his son, it would have made a great bread slasher.
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I said that it will taste delicious whatever shape it's called :D :D :D It's cooling at the moment Judy,I'll report back after lunch to what they thought of it ;)
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It looks yum. CC. I have trouble slashing my loaves too. I'd love a razor blade. Can you still buy them?
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Update: DH and I loved the bread.Great recipe Cookie :-*
I'd forgotten about a razor blades but DH and DS use those ones that click into place. I might buy a scalpel from a craft shop and try that ;)
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I don't know cookie, mine are very old stock.
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Great loaf CC.
Cookie, would a Stanley knife do the trick?
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I read somewhere to use a bread knife that has been sprayed with oil.
And don't hesitate, one straight confident slash!
I've had the most success doing it this way.
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Thanks Katie, never heard of that one so must give it a try.
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Great looking bread CC. I find the best slashing is with the tip of my bread knife and as katie says you must do it quickly. I've also got a razor type knife from when I used to do a lot of fondant cakes and that also works well. A stanley knife will be good as long at the blade is sharp.
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Thanks for the slashing hints. I think I am too careful. I'll try the bread knife with oil and be confident in my slashes. :-))
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Thanks for the ideas on slashing girls. :) I was way too careful reading your tips. :D
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I always slash before the second rise. Works great for me.
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I do the same BT
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OMG the best bread I have ever made but it was extremely large LOL.
(http://img.tapatalk.com/d/14/02/14/eve6e3es.jpg)
(http://img.tapatalk.com/d/14/02/14/erysajum.jpg)
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Big is beautiful when it comes to bread kyton ;)
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It was so lovely to eat. Will be interesting to see how it is in the morning.
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Cookie I am loving this loaf cooked in sc. Is it strange to have no sugar? I always believed you needed sugar for the yeast to feed off.
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I hardly ever put sugar in my breads Bedlam. If any it is a tiny pinch. I think there is enough sugar in the flour for the yeast to feed off.
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It is so nice to be able to make our own bread, especially when I have read that some Supermarket bread in Australia , is made and par cooked, and quick frozen in Ireland. The final bake is done here. Talk about food miles. !
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I heard that some of it is par cooked several months ago too. Thank goodness it is so easy to make our own.
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I have this rising at the moment. I was in a rush and think the dough might be a little two wet, I'm planning on just shaping in to two cobb loafs so will see how I go.
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I made this for DD a couple of days ago but left before they cut into it. It didn't look anything like how it looks when I make it at my place so I was thrilled when she raved about it. They ate it over a 2 day period and enjoyed it down to the last slice. I did leave the print out for her just in case she might like to try bread making herself - she's had her machine as long as me and has never made bread. She obviously read through it as she asked me tonight what bread improver was LOL.
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Going to make this tomorrow. Never tried it before, but I read somewhere on Facebook that someone made a Vienna loaf and I thought I would have a go. Just want to clarify: you can only do one proof in the oven with boiling water, because during the second proof the oven is on and warming up therefore most people have been doing the 2nd rise on the bench?
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DJ, I removed the tray/dough, turned the oven on and put the tray back in when it got to 200oC. I wasn't sure whether to leave it in there and turn the oven on but the way I did it, it turned out perfectly.
I think I'll do this
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CP, I do 2 proofs in the oven - refreshing the boiling water for the second proof and then leaving on the bench whilst the oven heats up for cooking. I think I prove in the bowl for the first one then in the bread tin for the second.
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Thats what I ended up doing JD, but I did a freeform loaf. It was cooked but very hard to cut as it was so soft. Just taking it off to a bbq but have tucked in some garlic bread just in case it hasn't worked out.
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I hope it worked out for you CP.
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I had to cut in half lengthways, and slice into pieces as it was too soft to slice as one whole loaf. Tell you what tho it was really yummy and whole loaf eaten and not a crumb left. Am now home and I'm going to make recipe again but try the two loaves. ;D thanks cookie x
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I normally make two or even three loaves - as it's much easier to cut that way as you said CP.
And it's easy to store some in the freezer for another time. It's a great recipe, you can vary the flour types, add grains etc. We love it.
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Two worked just fine. Maybe I'll try a half and half wholemeal and plain bakers flour next and see what happens
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Made this today I made 2 smallish loaves, next time going to try just the 1.. Best bread ive made so far :) (http://tapatalk.imageshack.com/v2/14/11/19/d4f6ea4ce203c28051f20c853c199f91.jpg)(http://tapatalk.imageshack.com/v2/14/11/19/38f87605d2e82ea0c2f5b9e1d052ccbd.jpg)
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Wow, lovely loaves SS. Congratulations.
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Thanks cookie, I gave a loaf to a friend and she used it for burgers (http://tapatalk.imageshack.com/v2/14/11/20/3debbc9e52f769ef0cffb7e5d19e966d.jpg)
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Your bread looks good SS.I like your friends idea of using the loaf for burgers ;D
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Love this recipe. I sometimes make 3 bread sticks from the basic recipe.
SS yours looks very good.
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Haven't cut it yet. Looks very rustic to say the least. Have read all the comments about slashing.
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When you cook this recipe in a bread tin, do you still need to do the folds?
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I think the folds are just to shape it Mich.
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Michele, l like the rustic look. Great loaf. I don’t do the folds. I just treat it like all my bread. Makes lovely bread sticks, 3. It is the proportions of yeast to water to flour that make it special. This is not one that I muck about with, just make to the recipe.
If I want to add some seeds or grain , I use the No Fuss recipe. Usually replace 100 grams of what ever.
To get a round loaf, stretch the dough over the top by pulling the sides down and under. Pinch together underneath. Play around with it.
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Thankyou both for the advice. :D