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Messages - meganjane
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3616
« on: October 14, 2009, 08:59:30 am »
I've made another 5 seed loaf with only 450g water this time. Still too heavy for my liking. Will reduce to 400g next time.
It toasts really well and tastes delicious, but isn't a light bread the same as the breakmaker does.
3617
« on: October 12, 2009, 02:56:50 pm »
Most wheat free recipes use guar or xanthan. If you're using wheat flour, you won't need the gum.
Sounds like a nice recipe.
3618
« on: October 12, 2009, 02:54:09 pm »
How long do you bake yours cookie? Mine was in for 40 minutes, but maybe it did need longer....
I haven't had a chance to try again today, but will have a go after work tomorrow if I get some time to myself.
3619
« on: October 12, 2009, 07:42:30 am »
They sound fantastic! I can see some variations that could be done with these, such as adding Thai spices and lemongrass etc to make Thai Chicken Nuggets to serve with sweet chilli sauce.
Hmm....think I'll be trying these soon.
3620
« on: October 11, 2009, 05:00:41 pm »
Well, I'd say probably 4/5 for taste, but only 2/5 for texture and lightness. Not sure if I cooked it long enough because it's quite doughy and heavy. I cooked it at 220 for about 20 minutes until I realised that it should have been only 200, so turned it down for the final 20 minutes. It didn't have that hollow sound when I tapped it, but was getting quite dark, so I took it out. Tastes superb, but still not what I'm after. I'm going to try it again with less water.  
3621
« on: October 11, 2009, 01:10:59 pm »
Thanks Gert!
I have a silicone mat, but didn't ever think to use it for kneading dough or pastry making!
As I type, the Five Seed Bread is proving on the stove, while a roast lamb is cooking in the oven. YUM!
I didn't have all the seeds, so used almond meal as a replacement. I'm out of pumpkin seeds and don't like sesame seeds in my bread, only on top.
Boy, that dough is sloppy! More like a cake batter.
Will let you all know how it goes.
3622
« on: October 11, 2009, 03:28:53 am »
I've not heard of a Romertopf before, so I went to the website. Sounds fascinating! I must look out for one.
3623
« on: October 11, 2009, 03:24:37 am »
Thanks for the tip TMixer!
I'd still only give this bread a 3.5 out of 5. Not quite right yet. I'll definitely try the Five Seed Bread today, I'm sure it's having more liquid that does it.
I haven't had to use heat on the TMX as it creates it's own heat from working the dough... Yesterday, I left it for 11 minutes and it was showing 37 degrees on the temperature buttons.
Gert, I haven't seen the silicone mat. What's it used for?
3624
« on: October 10, 2009, 09:48:58 am »
I cook them in a pretty hot oven. When I say 'fan forced', I mean I put my super fan on, which is a high heat one for my oven. I'm guessing the temp is more likely to be about 200 C
Only cook on high heat if filling pans to nearly full - then you'll get the high peaks. If using an ice cream scoop to fill pans, then cook at 175 - 180C only.
3625
« on: October 10, 2009, 09:46:39 am »
Ceejay, can I ask where you got your clay pot? What size and shape is it?
3626
« on: October 10, 2009, 09:43:48 am »
Hi Gert! I'm certainly not giving up - far from it! I'm going to keep experimenting with my bread mix and the TMX until I get the bread that I want. The 5 Seed Bread sounds great! I buy Bread mix, though, as it's more convenient. I may just try this recipe with my regular Lauke Bread Mix and see how it goes. It has a lot of water to flour, so that my be the difference. Here's the result of experiment 1:  
3627
« on: October 10, 2009, 07:50:55 am »
I'm not happy with the bread that I've made in the TMix so far, so I'm experimenting. I believe bread needs a long, slow process for it to be at its best in texture and lightness. This is my recipe number 1 that I normally use for my breadmaker: 355g water 600g bread mix (I use Lauke and blend 400g white with 200g multi-grain) 1 1/4 tsp yeast Add to TMix and blend for 5 minutes on  setting Rest for 10 minutes Blend 5 minutes and rest for 10, then blend for 5 minutes more. The rest in between is important. If allowed to mix for a full 10 minutes, the TMix heats the dough up. Allow to rise in machine for at least 30 minutes. Turn out and place into bread tin. Cover and allow to rise for another 30 minutes. Bake at 220 degrees for 45 minutes. Mine is baking now, so I'm only guessing at the time. This is the baking time used for the breadmaker. Will post an update in 40 minutes or so!
3628
« on: October 07, 2009, 06:58:17 am »
You couldn't hear yourself think with the TM21. It sounded like a washing machine, grinding away even at slow speeds.  I just didn't use it at night time, because you'd have to turn the TV up, then when it was finished, the TV would blast us away!
3629
« on: October 06, 2009, 01:59:54 pm »
Oh, no it doesn't!! Finally, the small picture came up!
3630
« on: October 06, 2009, 01:51:26 pm »
Oh, I love Come Dine With Me!! But I just can't believe how they go through people's houses! They even look in their bedrooms and check out their bedside table drawers!! Horrors
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