Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: judydawn on February 12, 2011, 10:44:55 am
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I am just so proud of this milk loaf that I had to post a couple of photos to show it off.
Keep browsing and you will come to the 2 recipes that came with this tin.
If you don't have a tin like this, a small loaf tin will do the job superbly.
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oooh looks lovely!!
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Judy you will soon be challenging chookie as the master of the bread dough - what a great result!!! :) :D :D
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Looks very professional! Where did you get the pipe tin from I am still waiting for a price from a online store
Ciao
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I had trouble sourcing one on the internet so a friend overseas sent me mine fundj - how lucky was I ?
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Oooh, it looks really lovely. Well done :)
Nik
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JD that looks fantastic. The picture instantly took me back
40 many years to when mum would buy a loaf like this as a special treat while we were on holidays. Superb effort :-* :-*
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Looks lovely JD which country was it sent from (the tin that is :P)
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Judy, just love the look of this loaf. Cooked perfectly. Very clever as you can't see it cooking.
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It came from the UK Meagan. Both Chookie & I tried to source it here in Australia but could only find one which made 4 loaves for commercial production on the net. I even emailed one of the on-line homeware suppliers and they couldn't help me. They must be available somewhere here though. As Chookie has an old tin, she was able to give me some hints with the loaf but the recipe is for only 350g flour so I converted the recipe that came with the tin comparing that to what Chookie had told me.
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Judy is it a mermaid brand tin?
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Yes it is Meagan.
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Judy how clever are you? Well done. I love the fact that we can come on here and post a photo of our success and everyone understands. You must be so proud. I can just taste the bread, crusty on the outside and lovely and soft inside. Memories. Like VHJ we had them (when they came out) as special treats.
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Oh that looks lovely. Well done JD! :)
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Yes it is Meagan.
Thanks JD :) a friend of mine is coming to Perth from London next weekend. I emailed her and she is bringing me one yippee ;D ;D
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Lucky you Meagan, you'll love it.
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Judy, how about a fruit loaf? Could try the Hot x Bun recipe. what do you think?
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The second recipe that came with the tin is called a Honey vanilla milk roll Chookie so I will be trying that over the next couple of days - it has sultanas in it too.
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congrats JD :)
here are two links that have them...dont know about amazon but the other site sends internationally but surely some of the cooking sites in oz must have them...
http://www.headcook.co.uk/mermaid-milk-loaf-tin.html
http://www.amazon.co.uk/Mermaid-Milk-Loaf-Tin/dp/B004DVEKEO/ref=sr_1_3?ie=UTF8&qid=1297678101&sr=8-3
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That first link is where I ordered mine from ;D
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This is the recipe for the above loaf if anyone is interested.
MILK LOAF
350g strong plain white flour - I used baker's flour
1/4 tsp salt - I used 1 tspn
1 x 6g sachet dried yeast
1 tbspn full-fat dried milk powder (opt) - I didn't use any but I did use 1 tspn bread improver
220ml warm milk
2 tbspn sunflower or mild olive oil
a little oil for greasing - I used canola spray and sprinkled the tin with sesame seeds (thanks Chookie)
Place the flour, salt, yeast and milk powder or bread improver (if using) into the TM bowl. Stir 5 sec/speed 5 to combine.
Add all the liquid and knead for 3 minutes.
Lightly and thoroughly grease the milk roll tin and sprinkle with sesame seeds.
Shape the dough into a cylinder, the same length as the tin.
*Place the dough in the base of the tin, engage the tabs and clip the tin together. Set the tin aside in a warm place to allow the bread to rise inside the tin. Watch for the dough through the vision hole in the tin top. This takes 30-40 mins.
Heat the oven to 220oC. As soon as the dough can be seen rising towards the hole, place the closed tin in the oven and bake for 25 mins fan-forced or for 30 mins non-fan forced.
Set the tin aside for 2-3 mins before unclipping it and turning the bread out onto a cooling rack.
This recipe can be made in a normal small bread tin - I used my 11 x 25cm for this experiment so that I could share this recipe with non-pipe tin owners. It is so quick with just the one rise and perfect if you only want a small loaf which is so easy to cut.
The loaf on the left hand side is the milk loaf and the other one is a honey vanilla milk roll, recipe to follow.
HONEY VANILLA MILK ROLL
350g strong plain white flour (bakers flour)
6g dried yeast
1 tbspn full-fat dried milk powder (optional) I left this out but did use 1 tspn bread improver
75g sultanas (you could use mixed dried fruit)
50g unsalted butter (I used salted)
200g warm milk
2 tbspn runny honey
1 egg yolk
1-2 drops vanilla extract
a little oil for greasingin the previous recipe
Place the flour, yeast and milk powder or bread improver (if using) in the TM bowl, add the dried fruit and mix 5 sec/reverse/speed 5.
Place the butter, milk and honey in a small saucepan and heat gently until the liquid is just warm and the butter melted. I used the microwave. Make sure the liquid is not too hot.
Whisk the egg yolk and vanilla into the liquid and add all of it to the dry ingredients.
Knead 3 minutes.
Shape the loaf into a cylinder the same length as the tin and place it in the base of the tin and follow the above directions from *.
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Judy, I like the look of the sweet loaf. Will give it a try. Thanks for posting both recipes.
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Wow JD. Do you feel like shipping some of those yummo breads to WA? :-* :-* They look fabulous ;D
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Great photos Judy,what superb results you are getting with your bread. :)
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They look lovely Judy. Well done.
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Judy, Dan Lepard, (my bread making hero), says that if you bring the milk to the boil, you get a finer crumb.
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Do you mean bring it to the boil then let it cool to warm Chookie?
VHJ I would be happy to give anyone a loaf of this bread and next time we are invited somewhere for a meal I intend taking a freshly baked loaf for our hosts along with the usual bottle of wine.
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VHJ I would be happy to give anyone a loaf of this bread and next time we are invited somewhere for a meal I intend taking a freshly baked loaf for our hosts along with the usual bottle of wine.
Hope it's Brown Brothers Judy ;) :-))
Wow your loaf looks amazing! Mum used to buy them like that when I was little too. It certainly brought back memories. Ohhh I'm so proud of you!! You put a lot of us to shame (well speaking for myself anyway...) :-* :-* :-*
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Isn't it nice that we all have pleasant memories of these loaves? Yes, my friends do like it when I rock up with a bottle of BB.
When you are my age ILB you will have a lot more time to spend in your kitchen too but I won't wish that on you just yet :-* :-*
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What's this Judy?.......a tin I don't have!
Completely J.E.A.L.O.U.S!!! :D
Your bread looks beautiful....bet it tasted just as good :P
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yes Judy, just leave it to cool. Mine took about 20 mins. If you lift it off the base and ten put ot back on, it will show the temp
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Thanks Chookie, will try it next time to see if there is a difference. I would describe the crumb as fine anyway but then I'm only new at this bread game and describing things like that is foreign to me. All I know is that the sandwiches I just had for lunch were delicious (yes, couldn't stop at just one). Even after freezing the loaf sliced, the crust was still crisp and delicious.
Maddy ;D ;D I'm sure with your skills you will be able to locate someone in Australia who can supply you with one of these tins (2 preferably). Try your heart out as I know you will love it too. The bread is great and the crust is to die for, it tastes sooo good 8) 8)
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http://www.themixingbowl.com.au/
The above site has a pipe tin listed on their pricelist. I don't know if it is the one that you are looking for
Take care
Stacey
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Pity there are no pictures but the pipe tin is just one half by the sound of it (pricewise too). Anyone live near this place who could check it out without going out of their way for those on here wanting one? Thanks for the link Stacey.
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You might check on eBay for a Pyrex Bake A Round (http://www.pyrexlove.com/pyrex-bake-a-round/glassware/) which was made up until the early '90s.
I know they can be found in Australia because my friend in Victoria has two.
Here's the listing for the item in eBay USA (http://shop.ebay.com/items/bake%20a%20round%20pyrex?_dmd=1&_sop=12&rvr_id=210908911030&MT_ID=69&crlp=5018039046_1&tt_encode=raw&geo_id=1&keyword=bake+a+round+pyrex&adgroup_id=774312486).
I have a couple and have used them for breads and even for a sponge cake (to make sandwiches with lemon curd filling).
They are not all that expensive.
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Stacelee, thanks for the link to The Mixing Bowl. I rang them this morning and got some very interesting answers.
They have 2 shops in Melb, and will mail out products.
They are closed Mondays.
The tin we are interested in to make a Pipe Loaf is as Judy suggested, in 2 bits. Not attached. Anne, the shop owner, said they use Bulldog clips to hold the sides together. While I don't think this is as good as the welded on clip, it probably is satisfactory.
They are 12 inches long and cost $12.They are black.
She runs Bread baking classes. Not hands on, $10. Good value, but not TMX.
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Thank you to Andie and Chookie for the above advice. Your knowledge and the research you both pass onto the forum is much appreciated.
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I have been looking through all of our supplier catalogs and can't find anyone who imports a single pipe/tank loaf tin. Mackies do the standard 3/4 loaf ones that are supplied to commercial bakeries but not the single ones. I will keep my eyes open for them if suppliers send new catalogs but so far...nothing. Matfer who are imported by Eurochef do a long skinny one but it is not a true pipe loaf.
Take care
Stacey
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Thanks stacelee, looks like the 1/2 tin from themixingbowl is the nearest thing to it at this stage. Strange that it is so hard to find here. I do like the ridges these tins leave on the bread, it makes it so easy to slice.
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Yes Judy, and the slices are not too large.
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.............so that we can't have one slice ½ inch thick and call it one slice of bread in our losing weight plan. :'(
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:D :D :D You got it Cookie.
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I found this one, nd them seem to ship internationally. The only problem is that it is a 3 loaf tin. It seems quite cheap! Maybe it wouldn't be any good???
http://www.bakingfrenzy.com/3-in-1-milk-loaf-tin-p-444.html?osCsid=f8d8c532b1a251e5d0bdf15f4f5cd9d3&pID=444¤cy=AUD
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Thanks Lisa, that looks great. The are based in Malaysia and the price does seem cheap but I can't see anything wrong with it. It does make a smaller loaf than my tin from the UK which is also non-stick but it would be a great buy for someone wanting this type of tin. The length is the same but mine is fatter. I certainly can recommend this type of loaf.
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Bread tins are traditionally pretty thick, and heavy.I think mine in iron.
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I recently bought one of these tins at the All About Bread Shop in Greenwood in WA…still planning what I mite use it for…your recipe looks so stunning! :P
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Thanks Tenina, here is the link for you lucky Perthites http://www.allaboutbread.com.au/index.php
How I would love to browse in a shop like that and I am seriously considering buying a bread crock now for storage after having a good read of that site.
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I recently bought one of these tins at the All About Bread Shop in Greenwood in WA…still planning what I mite use it for…your recipe looks so stunning! :P
Hmmmm I was going to call them. Oh well I will have it soon enough. How much was it Tenina ??
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Oh thank you Tenina, I am going there today as they are literally just around the corner from my parents. They also have this huge rectangular Pizza stone that I want ;D
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Thanks Tenina. It looks like I'll be going for a little sojourn out to the northern suburbs soon.
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Thanks Tenina. It looks like I'll be going for a little sojourn out to the northern suburbs soon.
I can't miss out so shall we go together?
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:'( :'( :'( :'( :'( :'( They don't have them!!!
apparently they no longer make them for domestic use :'( :'( :'( :'( :'(
My aunty is about to head over to the UK to see my cousins so I might just be making a phone call. :D
On another note I bought a large square pizza stone while I was there. I was eyeing it off last time I was there ;D
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You might inquire at this home baking site (http://www.basicingredients.com.au/)
if they know of a source for specialty bread-baking tins.
My friend has ordered proofing baskets (brotforms) from them and some specialty flour as well as sourdough starter.
It might be worth a phone call.
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How disappointing for you Kathryn and others who were planning to make the trip.
I have written to the link andie put up as I couldn't download their catalogue to see if it was in there.
Will advise when I receive a reply. The UK seems the best place at the moment though so make that phone call Kathryn.
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Oh blip! :'( :'( :'(
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I was in there the other day and asked about them and she said they didn't have them. Apparently they are going to have a thermomix amongst them soon. I was talking to a girl that works there and raving about TMX (as you do) and she said her friends mum? Has one and her friend who can't cook made a beautiful risotto the other day. I think she said they are having one on loan for a while or something.
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This is my tin http://www.mermaidcookware.com/whats_new/milk-loaf.asp
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You might inquire at this home baking site (http://www.basicingredients.com.au/)
if they know of a source for specialty bread-baking tins.
My friend has ordered proofing baskets (brotforms) from them and some specialty flour as well as sourdough starter.
It might be worth a phone call.
Had a reply back from the above link with the comment that 'the closest they can supply is a set of 3 and from memory the last one sold for $80 - $90'. This supplier calls it a ' tank loaf '.
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JD did they say what size they were....only asking as they have tins similar in france but with a pin on the side and the loafs are much smaller than yours/mermaid tin and more for mini toasts for aperitif etc which is quite popular here for patés, fois gras ou other spread type things??? might be worth mentioning the size of the loafs just incase???
:)
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The chap is getting a firm price for these for me at the moment - they are not something normally kept in stock so I will ask sizes when he gets back to me, waiting times, postage etc. Don't know if anyone would be interested in the 3 section tin - OK if you have the room to store excess baking I guess or a large family ;) I'm happy with my single one.
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I have now been given a link to this set of 3 pipe loaf tin, the supplier is in Brisbane and has now sourced it and placed it on his website. I have told him I doubt too many people would want the triple tin, we are more looking for a single one but you never know, it may interest someone. http://www.basicingredients.com.au/catalog/product_info.php?cPath=64_95&products_id=744
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This looks fab JD! I've tried to find the loaf tin, but the only supplier on Amazon doesn't ship internationally.
Oh well, may be with all the enquiries going on, someone in Australia might decide to stock them.
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I think that part of the problem is that these tins are known by different names in different countries.
Here's a page from a blog by an eGullet member (http://www.thefreshloaf.com/node/17927/crimped-round-bread-tins)
who lives in Canada.
And here's one of the 4-loaf tins (http://cgi.ebay.com/Commercial-CRIMPED-ROUND-4-LOAF-BREAD-PAN-10-1-2-Loaf-/150566057994?pt=LH_DefaultDomain_0&hash=item230e6fb80a) being offered on eBay with the same name.
I've heard and seen them described as linear tube pans, round pullman pans, Boston brown bread pans and others I don't at present recall.
One suggestion when it came up in a discussion on eGullet some time back was that in some countries it was called a "Yule Log" pan.
I thought this was a bit too far out, but one never knows.
Oh yeah, I just remembered one guy I know called it a "radiator roll" pan. To me this was totally off the charts, but he is a bit of a nut case anyway. And he thinks I am a nut case for owning all these "weird" kitchen appliances. However, his wife is a very dear friend and works at the local library, so I put up with his remarks for her sake.
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This looks fab JD! I've tried to find the loaf tin, but the only supplier on Amazon doesn't ship internationally.
Oh well, may be with all the enquiries going on, someone in Australia might decide to stock them.
Perhaps we should "target" one Australian bread tin supplier. If a supplier received 5 or 6 (or more) emails in a week asking for pipe tins they should take notice. :)
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A friend suggested that we contact 'Can we Help", TV programme. What do you think?
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I only watch an hour of TV a day Chookie so have never heard of that programme. Go for it though if you think it will help. I just find it unbelievable that it is so hard to find a tin - I love my tin to bits and will now probably be making more bread than rolls whereas it used to be the other way around. Maybe some enthusiastic entrepreneur might like to import some and supply forum members??!!
Andie you are right, in the bit of research I did the name varies from country to country which makes it even harder to find out any information if you aren't calling it the right name.
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JD did they say what size they were....only asking as they have tins similar in france but with a pin on the side and the loafs are much smaller than yours/mermaid tin and more for mini toasts for aperitif etc which is quite popular here for patés, fois gras ou other spread type things??? might be worth mentioning the size of the loafs just incase???
:)
Frozzie in my search for this tin I found some tins for mini toast but now have no idea where. They were round and flower shaped I think ???
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Those are called canape bread molds (http://www.amazon.com/Norpro-Piece-Canape-Bread-Mold/dp/B0000VLYP4) here in the US.
I have seen them on ebay listed as bread or cracker "sleeves" and some other odd notes.
There are smaller commercial tins similar to the ones in my last post - I think there are 6 fixed in a "rack" and those too are made by Chicago Metallic - they manufactures hundreds of baking pans types, both for commercial and consumer sales and some are under other "brand" names.
Some are "custom" pans (http://www.bakingpans.com/custom_pans/BuyingGuide/RoundBread.html) like this one.
When I had my Blodgett commercial oven, I had stacks of the full size sheet pans, bun pans and etc., as they are made to slide into the oven on the side rails, as it had no racks. And I had one of these pans that had five sections and was welded into a heavy wire frame that also slid on the oven side rails. I gave everything to the guy who bought my oven, except for the newest sheet pans, which I use on the wire shelves in my pantry. They are way too large for the ovens I have now.
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Hiya all, I've been watching this thread with interest. I found a lady on ebay selling other Mermaid cookware and I've emailed her with the link that Judy put up of the mermaid milk loaf tin and have asked her if she can get hold of them and that there are quite a few people wanting them here in Australia. The other tin she has on ebay is only 7.66 GBP international postage which is quite reasonable. Here is a link to her other listing :
http://cgi.ebay.com.au/MERMAID-NON-STICK-BROWNIE-TIN-TRAY-cookware-bakeware-/260738668392?pt=UK_HomeGarden_Kitchen_Cookware_GL&hash=item3cb53c5768
She has a kitchenwares store on ebay so maybe it might be a go. I'll let you know when she gets back to me.
BTW, Judy, that bread looks really yummy.
Debbie
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Thanks Debbie, someone, somewhere must be able to supply Australians with this tin - hopefully your lady will come up with the goods.
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Yes Judy, I'm not sure whether to get one or not but will see what she comes back with. I just realised the link I put in above was the wrong one, I've fixed it now.
Debbie
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And the response is ............
Hello Debbie, thank you for your enquiry. We have just ordered the milk loaf tins which will be online on Monday. The cost will be £19.99 excluding postage abroad and we will be getting twelve of them. Hope this is of help. Bdest regards Lynda
- vennerking
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Good Show, Debbie!
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I have now been given a link to this set of 3 pipe loaf tin, the supplier is in Brisbane and has now sourced it and placed it on his website. I have told him I doubt too many people would want the triple tin, we are more looking for a single one but you never know, it may interest someone. http://www.basicingredients.com.au/catalog/product_info.php?cPath=64_95&products_id=744
so its 3 large loafs then? and not canape size mini loafs x 3...
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At $108.95 it certainly would be full sized Frozzie. I did ask the gentleman to add the size to his posting but I see he hasn't so I won't push it any further. Thanks to Debbie we now have 2 links to this sort of tin so I will leave it at that.
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true true...just curious JD and have been flat out with visitors so hadnt had the time to read through much of hte comments lately..or links
if people are having alot of trouble getting them ie dont sent internationally and the person on ebay doesnt have them soon I could always order them and send them over working something out via pm..i know the site i posted a while back on this thread sends internationally for the same tin as you JD but i imagine like always postage is excessive..
:)
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Hiya all, Well they've listed one on ebay, it is 20.99 GBP and 5.50 GBP for postage. Thru ebay's exchange rate calculator (which is a guide), this converts to $33.53 and $8.79, but of course can change daily with the exchange rates.
http://cgi.ebay.com.au/Mermaid-Hard-Anodised-Milk-Loaf-Tin-Pan-M4719-/260743456431?pt=UK_HomeGarden_Kitchen_Cookware_GL&hash=item3cb58566af
What do you think Judy ? Do you think it's a reasonable price for the quality etc ? Frozzie, if you were wanting one I think the postage would be the same, it's just a flat rate international postage.
P.S. IF ANYONE BUYS ONE, PLEASE, PLEASE PAY VIA PAYPAL. IT DOESN'T STATE ON THE SHIPPING THAT INSURANCE IS INCLUDED, HOWEVER IF YOU PAY BY PAYPAL AND IT DOESN'T ARRIVE, YOU CAN CLAIM YOUR MONEY BACK THRU PAYPAL, INSURED OR NOT. IN OTHER WORDS THE SELLER SHOULD INSIST ON INSURANCE AND IT'S KINDA TOUGH LUCK FOR THEM IF THEY DON'T.
Debbie
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Umm, some people would think it is expensive but I think it is worth it. I don't know how much mine was because my friend and I are using the barter system, she sent me this and I am going to send her something she wants. Let's just say that I would pay this price on ebay for one if I didn't already have mine. It is not a heavy one like Chookies but it does a wonderful job.
I am just so pleased we have finally found a couple of different types for our members - now the choice is theirs as to whether they want it or not. If anyone buys one or the other, I'm sure they will let us know in due course.
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I think I paid $30 for mine , many years ago.
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Well, I just bought one from the eBay store and it worked out to be around AUS $43. I'm looking forward to getting it and I'm sure my husband will be wondering what he has bought via Paypal (that is, when he next checks his emails) ;)
Thanks Debbie
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Good for you virgo9, hope you love it as much as I do mine. It will look small when you get it but somehow the loaf seems to be a lot bigger than the tin in the end ??? ??? Hope there are many more buyers out there.
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No problem whatsoever Virgo9, happy to help and glad you paid with Paypal. I get so much out of this forum so happy to help, don't always post heaps but I read and search heaps. I did see that someone had bought one and wondered if it was one of us. They've listed 4 more now so I need to decide whether to get one now hmmmmm.
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have ordered my milk loaf tins from headcook in the UK today - can't wait to make a loaf of bread in them.
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Virgo and CP63, you will have a great time with your new tins. have fun ;D
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And now eBay UK have sold out.... >:(
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MJ, there's still some there ........... here's the link:
http://cgi.ebay.com.au/Mermaid-Hard-Anodised-Milk-Loaf-Tin-Pan-M4719-/260743888507?pt=UK_HomeGarden_Kitchen_Cookware_GL&hash=item3cb58bfe7b
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Just went to check the mail before I pick the kids up from school, and sitting near the lettterbox on the garden wall was my bread tin :). How exciting!!! It didn't take very long at all to arrive from the UK to here (Perth, WA) - a little over a week.
So I know what I will be doing tomorrow, or maybe even later tonight after the kids are in bed. I'm looking forward to making tank (pipe) loaves now. It was always my favourite type of bread growing up, especially for sandwiches and toast. My kids also love 'round' bread too!!! I will let you know how it turns out :) :) :)
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This is great , Virgo9. You will find the texture fine, so the kids will love it. Mine is a bit larger and needs to bake for at least 40 mins. Judy has one like yours, I think, so take notice of what she does. Have fun.
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How exciting. I think forumthermomix should get group discounts everywhere.
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definatley a posibility for the aussie members...there are so many of you lol (the ones in oz obviously!) ;D
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Just went to check the mail before I pick the kids up from school, and sitting near the lettterbox on the garden wall was my bread tin :). How exciting!!! It didn't take very long at all to arrive from the UK to here (Perth, WA) - a little over a week.
Mine arrived today as well but I've got too much work tomorrow to be able to play. Oh well - maybe the weekend.
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My tin should be arriving any day now too. ;D I found this review of the tin on one of the sites listed and have also included the link for the recipe that the reviewer used (for a slightly bigger loaf) should you need it.
http://www.headcook.co.uk/review/product/list/id/20004297/
http://www.cookipedia.co.uk/wiki/index.php/English_milk_loaf
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This review seems a bit odd to me Julie as the recipe that comes with the tin does rise to fill the bread pan within 30 - 45 minutes. You just leave it until you can see it (quite clearly, you don't need a torch or anything) just below the hole, it may take longer depending on where you are allowing it to rise. You don't open the tin to see how it is going. On a cold day I pop it into a 40 - 50oC oven but on a warm/hot day I pop it outside in the sun. As you can see from my photo, there are ridges all the way round. I'm sure you will all have success with this recipe - leftovers toast really well.
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Yes, I was thinking that maybe the reviewer lived in a cold climate and had trouble with the dough rising enough? not sure either but thought just in case anyone does have trouble there's an option.
I can't wait for mine to arrive to give it a go, have fond memories of this bread used in doorstops (where the bread is sliced quite thickly 1-2 inches thick, and toasted on one side, then sliced toms, put on the un-toasted side followed by cheese and some finely chopped bacon and then put under a grill for it to all cook and melt!) I don't know why but they always tasted better using this shape loaf. Haven't had one in years, but I'll sure be trying one. :D
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So that's what a doorstop is :P :P Have heard of them but had no idea what they were - I've even made them. They were a popular supper when we used to go to cabarets back in the 70's, cut into bite sized pieces and eaten cold. I'll be having these for lunch tomorrow with my small piece of leftover pipe loaf - thanks Julie for bringing this subject up. :-*
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W...e..l....l. :D Yippee, whoopee and hurray. I'm getting a pipe loaf tin too and it's on it's way. When I heard about them I asked DH what he thought as I was trying to be very strong about it. His opinion was 'well why not, you have every other shape tin there is'. So I will be able to make pipe loaves too. It will probably arrive while we are away but as soon as I get home.....yum.
;D ;D ;D ;D ;D ;D ;D ;D ;D
Thank you.
:-* :-* :-*
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Also nice dipped in eggy mixture and cooked in a smear of oil in a pan. Eat with home made tomato or spicy plum sauce.(TMX of course) Good way to us up any stale bread.
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Another good idea, thanks Chookie. :-*
You sound a little excited Cookie ;D ;D Hopefully your tin will arrive before you go away though.
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You sound a little excited Cookie ;D ;D Hopefully your tin will arrive before you go away though.
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Then I would have to make one loaf before I went. That would be ok though. I could fit it in. :D
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(http://i950.photobucket.com/albums/ad348/Cornish_cream/th_825bfd3d.png) (http://s950.photobucket.com/albums/ad348/Cornish_cream/?action=view¤t=825bfd3d.png)
In my new bread tin,I made a milk loaf using Judy's instructions today.Thanks Judy it worked like a dream. :-* :-* Excuse the bread baps they just happen to be there when DH took the photo for me.
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CC , this looks fab.
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That does look good CC. I'm still waiting on my tin. It was ordered on the 26th Feb so I'm hoping it's not too much longer. :-\
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Great going CC - hey, this is your first photo isn't it? Hopefully a lot more now you have the hang of it.
I've also made another loaf this morning, put it outside in the sun for 45 minutes and when I checked on it, it hadn't risen enough so I left it and got on with other things. Oops, forgot all about it for probably 1/2 hour by which time it was oozing out of the sides and through the hole. I just scraped those bits off with my finger and it cooked up as normal so is a very forgiving recipe.
Never heard of rolls being called Baps. They look like what we would call hamburger rolls, softer than a normal roll - is that what you are going to use them for? What recipe did you use for them CC?
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CC that looks really wonderful. Well done.
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Great going CC - hey, this is your first photo isn't it? Hopefully a lot more now you have the hang of it.
I've also made another loaf this morning, put it outside in the sun for 45 minutes and when I checked on it, it hadn't risen enough so I left it and got on with other things. Oops, forgot all about it for probably 1/2 hour by which time it was oozing out of the sides and through the hole. I just scraped those bits off with my finger and it cooked up as normal so is a very forgiving recipe.
Never heard of rolls being called Baps. They look like what we would call hamburger rolls, softer than a normal roll - is that what you are going to use them for? What recipe did you use for them CC?
It must be a Cornish thing to call hamburger rolls Baps :D :D I used the recipe from the F&E Cookbook page 168,I get 6 rolls weighing about 110g each.DH had two for his lunch,the remainder got put in the freezer for another day.They're great to use for hamburgers.Chookie's No Fuss Rolls are also a favourite in this house as well. ;)
Lots of help posting the photo,but I'll get here! ;D
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I have three tins coming. One for each of my daughters and one for me. I asked for the VAT to me taken off as it's an overseas order which they have done This has made my airmail freight charges only 8 pounds.
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That's worth knowing Trudy, how many others have done that? Lucky DD's.
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I can't wait for mine to arrive to give it a go, have fond memories of this bread used in doorstops (where the bread is sliced quite thickly 1-2 inches thick, and toasted on one side, then sliced toms, put on the un-toasted side followed by cheese and some finely chopped bacon and then put under a grill for it to all cook and melt!) I don't know why but they always tasted better using this shape loaf. Haven't had one in years, but I'll sure be trying one. :D
You are definitely right there Julie, we had them for tea and they were delicious. I didn't have enough leftovers so baked another loaf just so that I could try them ;D
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CC, we all needed, and still do need lots of help when we post photos. That is why we enjoy them so much when someone post them.
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Good on you Judy, :D
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Great going CC - hey, this is your first photo isn't it? Hopefully a lot more now you have the hang of it.
I've also made another loaf this morning, put it outside in the sun for 45 minutes and when I checked on it, it hadn't risen enough so I left it and got on with other things. Oops, forgot all about it for probably 1/2 hour by which time it was oozing out of the sides and through the hole. I just scraped those bits off with my finger and it cooked up as normal so is a very forgiving recipe.
Never heard of rolls being called Baps. They look like what we would call hamburger rolls, softer than a normal roll - is that what you are going to use them for? What recipe did you use for them CC?
It must be a Cornish thing to call hamburger rolls Baps :D :D I used the recipe from the F&E Cookbook page 168,I get 6 rolls weighing about 110g each.DH had two for his lunch,the remainder got put in the freezer for another day.They're great to use for hamburgers.Chookie's No Fuss Rolls are also a favourite in this house as well. ;)
Lots of help posting the photo,but I'll get here! ;D
CC is the F & E cookbook the Englsh version of our Every Day Cook book ? My husband is Scottish and loves baps, would you mind if you get a chance posting the recipe, he'd love these. Or do you know if they're on the UK site at all ?
Many thanks
Debbie
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Debbie I will PM you the recipe so you can have a look.Our Fast and Easy Cookbook is different to your EDC.
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Thank you so much CC, my husband will love you for these. I will make them when he's at home so they're fresh out of the oven. I'll let you know how we get on.
Thanks once again.
Debbie
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Judy, I think Baps are Scottish bread rolls, made with 1/2 milk and 1/2 water. I think it has to do also with the round shape, which has a indentation made with finger before they are cooked.
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Thanks JD for asking what the rest of us were thinking. Thanks to achookwoman for explaining. Now we all know.
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Twitterpated, I always think when someone asks a question (which they often think is a silly one) there are others out there wondering the same thing - you just proved it ;D So don't hold back everyone, if you want to know something just ask.
Thanks Chookie.
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Sorry Judy, I didn't answer about what baps are, ahhhh cause I wasn't sure what to say. Interestingly though, there isn't any milk in the recipe chookie, hmmmm. I wonder if I should do the liquid measure as half milk and half water. Milk makes it softer doesn't it ?
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Debbie, milk does make it softer, and for a hamburger bun this would be good. CC , does your recipe have any milk?
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There isn't any milk in the recipe chookie. I can post it if you like ? Is it ok to do that ?
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Yes please DEb.
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Hope it's ok with CC, here tis ........
Hi Debbie,
I call them Baps but the recipe is a simple bread recipe.Growing up in Cornwall it's what us locals called flattish bread rolls or if they were smaller and more domed shaped they were called "splits"
400g strong bread flour(white,brown,granary or a mixture)
1 sachet of dried yeast or 30g fresh yeast( I used 11/2 tsp)
1 tsp sugar
1 tsp salt
200g warm water
50g olive oil
1. Mix all ingredients 20sec/ speed 3 to combine.The mixture should form a ball and the dough should begin to clean the sides of the bowl.If too dry add a little more water.
2. Knead on dough setting, for 2 minutes.
3.Remove the TM lid,turn the TM bowl upside down and tip out the dough.Gather the dough together into a ball.Press lightly into a bread tin or shape into rolls and place onto a baking sheet lined with baking parchment.Brush lightly with olive oil,cover with a clean tea towel and leave to rise in a warm place until double in size.
4. Bake the loaf 20-30 minutes or the rolls 10-12 minutes @220c.
I find I get a better result with a double rise,so after the 2 minute kneading I leave the dough in the TM bowl put it in a warm place until doubled in size.Give it a 30sec to knock it back.This is when I get a little "annal" as I weigh the dough and divide by 6 It's usually between 110g-115g per roll,shape into the bap shape and put the 6 rolls for a second rise in a warm place,when doubled in size, cook.
These are proably not what your DH remembers as Baps but I hope you enjoy them.
xx Denise
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my tin has arrived just now...off to the kitchen ;D
(time lapse) okay, have cut it and it is wonderful ;D just having some soup tonight for dinner, so will have this on the side
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OK OK OK OK - enough! That does it! I have been resisting this tin for long enough now, and that last photo just finished off my last resistance. I am off to order one too .......
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The power of the photo :D :D :D
Good one CP63, it toasts well too.
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way to go CP... :)
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Looks fantastic CP63. It's a great recipe & tin. Love the single rise. I'll be making another loaf this weekend. Between the sourdough, this and Isi's rolls bread in this house is sorted. ;D
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You didn't waste any time VHJ, I still haven't decided whether to get one or not. For those of you who bought them are you happy with them ? At this, rate they'll be sold out by the time I make my mind up lol ? The thing that's holding me off is I'm not sure it would be big enough for our family of 5. What do you all think ?
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I love mine to bits Debbie and haven't cooked anything else since I received it. I will but for the time being I am just so wrapped in it I just want to keep making it when needed. Obviously I don't need to bake bread anywhere near as often as you would with a family of 5 as yours would probably eat this whole loaf in 1 sitting but if you like to vary your bread cooking, it is well worth the money and it is so quick with just the one rise.
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Yippee! My tin just arrived! Have to go out this morning and I have a busy weekend, but will try to fit in making one, can't wait.
Great photo CP ;D
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JD I think I'll get one, or maybe 2 lol. Maybe then I have the option of making an extra loaf especially if my parents are here as well. Thanks for your help, once again. You're a gem !!
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I am crossing my fingers that mine arrives in the mail today - I so want to play over the weekend ;D
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I couldn't help myself and made one in between going in and out today. I did end up leaving it to prove just a bit too long as it was starting to poke through the little viewing hole, looked funny but the end product turned out great. I used poppy seeds instead of sesame seeds.
I now can't work out why that person who left a review of the tin said it needed a bigger recipe to work. ???
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I'm waiting for my tin to arrive also. I've made this loaf twice now in a cake tin, so can't wait to have to try it for real :)
I wonder how many tins they sold of the back of this forum? Quite a lot that's for sure!
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Just goes to show Katie, when us forum members want something we do something about it and the supplier must be rubbing her hands with glee at the number of orders placed. Good on her for responding to Debbie's request.
I had to laugh at you making a pipe loaf without the tin - talk about being keen :D :D
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this morning I basically made the No Fuss (http://www.forumthermomix.com/index.php?topic=4253.0) recipe however I added 20g olive oil and about 20g more warm water. Did one rise and then knocked it back, and took off about 150g as I was not sure if there was going to be too much dough for the tin and cause an overflow. Oiled and seeded the tin as per earlier suggestion. As soon as I saw the dough near the hole I whacked it in the oven and 25 mins later out came this lightly golden crusty loaf. OMG the texture is the same as a bought tank loaf ;D ;D ;D dee lighted! (not going to bore people with any more photo's of every loaf I bake from now onwards tho)
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Good one CP, another happy customer :D :D
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Great loaf CP63. I certainly don't find the photos boring so keep posting them I say :D :D
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think I am going to have to get myself another tin lol..slight problem I am seriously running out of space and am now storing alot of pans etc in my oven ??? :-\
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My tins have just arrived!!!!! Have to get to work now and make one, which I hope will look as good as the pics that have been on this link.
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still waiting for my tins - wish they would hurry up!!!!! :'( :'(
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think I am going to have to get myself another tin lol..slight problem I am seriously running out of space and am now storing alot of pans etc in my oven ??? :-\
I store some bulky and odd-shaped baking pans - bundt pans and such that don't stack easily in the Ziplock "Big bags" heavy plastic storage bags. I hang them from hooks up near the ceiling in the hallway behind my kitchen. It's not much used as a passage and is rather dark so used mostly for storage.
I'll post a photo tomorrow to give you an idea of what I mean. I have basket "brotforms" that have to be stored dust free and other odd items that don't fit well anywhere else.
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Hey for those of you that asked for the Vat to be removed, how much did they cost without the VAT ?
Debbie
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I bought from headcook and they didn't take the VAT off. I wouldn't recommend them as a first choice if there was another as their personal service I found to be non-existent
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I brought mine from headcook UK. I asked for the VAT to be removed as this was an overseas purchase. They did this and deducted it from the postage as I had asked them to airmail the tins (3). My postage was reduced by quite a bit bringing the total down to 8 pounds 79 pence for the postage. So the total for the three tins plus postage was 56.72 pounds. As you can't place Australia on the country for postage I contacted the customer service dept. They then handled everything. Good luck!!
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Thanks for that, I think I might order 2 from Headcook. The place on ebay only has one listed now. Will let you know how I get on.
Debbie
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Goodluck Debbie. I found them quick to respond to my enquiry, so hope they look after you.
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CP63 your tank loaf looks wonderful. Mine was here when I got home but as I seem to have caught a cold on the plane I haven't felt up to using it. I'm feeling better today so hopefully tomorrow will be the day. I didn't think I was feeling too bad until I couldn't be bothered to use the TMX. Not only does it cook, but it gives you a guide to how sick you really feel. :P :P :P
I couldn't even be bothered coming on here. :P :P
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poor cookie, you maybe need to get DH to make you some chicken soup now that he knows how to use it ;)
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I hope you feel better soon Cookie. (http://www.freesmileys.org/smileys/smiley-sick005.gif) (http://www.freesmileys.org/smileys.php)
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Nice to have you back Cookie, hope you had a great holiday. Take your time, put your feet up and just take it easy until you feel better. I agree with CP, get stuck into some chicky soup if someone will make it for you.
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Get well soon Cookie. :-* :-*
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Oh cookie thats no good that you are unwell. When I was sick I overheard DH tell his mother that I must be sick as I hadn't touched the TMX for days. You are correct Cookie - it is a gauge on how unwell we are. Hope you are feeliong much better soon.
How did DH's TMX dinner with friends go while you were away?
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Get well soon Cookie!!
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I hope you are feeling better soon Cookie. :-* :-*
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Thank you all, I'm mending.
VHJ, DH's dinner went ok as far as I know. He was very proud of himself he made his creamed rice and did pasta in it.
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Thank you all, I'm mending.
VHJ, DH's dinner went ok as far as I know. He was very proud of himself he made his creamed rice and did pasta in it.
well kudos to him doing it. My DH wouldn't even consider having anyone over if he had to cook ;)
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My tin arrived today but will have to wait for the weekend to use it :(
Hope you are feeling better now Cookie
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oh faffa... :'( ...thats a long wait
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havent been reading many posts lately and just saw this one ..hope your feeling better cookie..its horrible when your sick..hope yourbetter now and through the worst of it! :)
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Feeling brighter today and may even use the TMX tomorrow. Just have a fit of 'can't be bothered.' That's what comes from being utterly waited on in Singapore for a week.
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And they're very good at it in Singapore. Barely need to lift a finger for yourself and it's really hard to get back in the swing of things after that sort of treatment.
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Well I have finally ordered two, couldn't resist any longer. Trudy I didn't order from Headcook in the end, it was going to cost 52 pounds for 2, and they wouldn't remove the VAT. I may have got hold of someone different to you at Headcook. I ended up going with Ebay and it cost $73.65 for two including postage (and they removed the VAT). So now, just to wait !
Cookie, hope you're feeling better soon. When we came back from our NZ cruise, I just couldn't get back into it at all. I was sick with a really bad cold / flu that I am still trying to get rid of the tail end of now even. I so know that, just can't be bothered feeling ! I hope it passes soon. Book another holiday, that always helps lol !!
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I bought from headcook and they didn't take the VAT off. I wouldn't recommend them as a first choice if there was another as their personal service I found to be non-existent
doesn't surprise me one bit Debbiebillig as they were like that with me, and I really don't like businesses who are like that to benefit from such easy sales like we have been giving them. Once I made my order on-line and gave my credit card details they wouldn't answer any emails and processed my order with extra charges even though I had queries relating to my order. Why Australia doesn't appear on their order submission is queer to say the least.
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With hard to find items, I have found alot of UK sites limit their sales to the UK only as do the US ....I usually have to search around to find a site of the item im after that will also send to france and im justnext door...so im not surprised that Australia for example would not be on the international list as apart from this tin Im not sure there are alot of people willing to pay the postage costs to oz!
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I have made 2 pipe loaves with my lovely tin. The first I used the recipe that came with it, but we found it a little sweet. I have no idea why. The second time I used Chookie's Rustic loaf.
http://www.forumthermomix.com/index.php?topic=4234.0
I put half the quantity into the pipe tin and half into a square lidded tin. I'm thrilled with the results.
(http://i255.photobucket.com/albums/hh142/birdsam/Thermomix%20recipes/P1010320.jpg)
(http://i255.photobucket.com/albums/hh142/birdsam/Thermomix%20recipes/P1010321.jpg)
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Looks good Cookie, must try some variations myself.
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I have been really pleased with the tank loaves, and yes I think I am going to experiment with some seeded variety next.
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Great looking loaves of bread Cookie. :)
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Absolutely beautiful crumb, Cookie.
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Looks fabulous Cookie
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Hope it's ok with CC, here tis ........
Hi Debbie,
I call them Baps but the recipe is a simple bread recipe.Growing up in Cornwall it's what us locals called flattish bread rolls or if they were smaller and more domed shaped they were called "splits"
400g strong bread flour(white,brown,granary or a mixture)
1 sachet of dried yeast or 30g fresh yeast( I used 11/2 tsp)
1 tsp sugar
1 tsp salt
200g warm water
50g olive oil
1. Mix all ingredients 20sec/ speed 3 to combine.The mixture should form a ball and the dough should begin to clean the sides of the bowl.If too dry add a little more water.
2. Knead on dough setting, for 2 minutes.
3.Remove the TM lid,turn the TM bowl upside down and tip out the dough.Gather the dough together into a ball.Press lightly into a bread tin or shape into rolls and place onto a baking sheet lined with baking parchment.Brush lightly with olive oil,cover with a clean tea towel and leave to rise in a warm place until double in size.
4. Bake the loaf 20-30 minutes or the rolls 10-12 minutes @220c.
I find I get a better result with a double rise,so after the 2 minute kneading I leave the dough in the TM bowl put it in a warm place until doubled in size.Give it a 30sec to knock it back.This is when I get a little "annal" as I weigh the dough and divide by 6 It's usually between 110g-115g per roll,shape into the bap shape and put the 6 rolls for a second rise in a warm place,when doubled in size, cook.
These are proably not what your DH remembers as Baps but I hope you enjoy them.
xx Denise
CC, I finally got around to making your baps today - mine have a lot more colour than yours but I am very happy with them. Read this thread again after I made them from my print out but would have put finger impressions all over the top as Chookie suggested. Will do that next time and maybe add half milk and half water to see what the difference is. Happy at the moment though - grilled chicken/bacon burgers for tea tonight.
Just had one with soup for lunch so on second thoughts, wouldn't change a thing CC - maybe some 'dimples' for something different ;)
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Great looking Baps Judy,so pleased that they were a success.I'm making some more today and will try Chookie's tip of half milk/ water. :)
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Love the way you girls are experimenting with the bread recipes. I found the fruit loaf good, although would add some of the fruit at the end so that larger pieces appear when sliced.
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I am so upset with myself. I have made the milk loaf twice now and it has failed!! I have no idea why and my yeast is fine as all my other breads are working wondefully. The only difference to the recipe I am doing is to tip out the flour etc after mixing and heating the milk to 37o in the TMX then adding the flour etc back in and kneading :'( :'( :'( Help me please ladies and gents my family have been waiting and waiting for this bread and I have failed them twice now and failures are so rare now a days thanks to this forum ??? ???
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Kathryn, I warm my milk in the microwave but if you don't want to do that, perhaps heat it first in the TMX, remove and wipe the bowl clean and start from the beginning. I can't really see that it would make much difference but if you follow my recipe earlier in this thread, I can't see how you can go wrong - you seem to be the only one who has had a failure so it is odd. Good luck with your next try :-* :-*
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I've made the milk loaf recipe 3 times now but cooked it in a regular tin (have ordered tins and waiting for them to be sent). I too microwave the milk. Made one yesterday and it's been raining here so I put it in the oven to rise on 60 degrees and it rose fine. Also made the honey, vanilla one yesterday too and took it out of the oven too soon and it wasn't cooked right through. I think the sweet ones seem to get darker before they're ready. I feel better about failures if you can have troubles with all your experience Faffa :P, sorry that you're having problems with it though. I wonder if I find once the tins arrive if they're turn out differently. Ohh also I put the milk powder in both loaves, but didn't put bread improver in.
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I have two jugs JD so will try that - though for the life of me I can't see how it would change things. I don't have a microwave any longer it died and we aren't replacing it!! When you heat the milk in the microwave how hot do you think it is when you use it? Maybe 37 isn't hot enough ??? ???
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I just make it luewarm Kathryn, stick your finger in to test it :D
I have also been adding the milk powder lately too (skim milk variety though) and always use bread improver Debbie so whether one or the other makes a difference I can't say. I have done it without the milk powder but not without the improver. Don't think Kathryn would be having trouble with enough warmth for the rising though with the temperatures they have been having in the West ;)
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Got my tin in the mail today (happy dance happening here) and am planning on trying my first loaf tomorrow. Fingers crossed I get results even half as good as other people have!
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Faffa, we just have to sort this. ;D ;D ;D I have been a bit busy packing for our trip next week , so have missed a bit of this post. If the yeast is working in other loaves then it may be too hot or too cold. Too hot and you kill the yeast, too cold and it just takes longer to rise, (like in the fridge over night). As Judy says warm to the touch, like a babies bottle.
Too much salt will also retard the rising, it will work but will be slow. Too much sugar, in fact added sugar will give a browner crust as observed. Can you just warm the milk on the stove and just put everything in and give it a knead? Let us know how you go. Sometimes recipes are more complicated than they need be. Good luck.
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Thanks Chookie I am having another go tomorrow while DD's birthday cake is cooking. I didn't use sugar and only used the 1/4 teaspoon of salt. I did only warm the milk to 37o (which by the way I warm all my liquids too for ALL my doughs!) so I am really not sure what it is. The first one I did put in the fridge over night after it hadn't risen in time to be cooked before bed but it still only filled half the tin - just like the second time ??? ??? I will fix it - TRUST ME!
Can you just warm the milk on the stove and just put everything in and give it a knead?
ahem :-[ :-[ due to such bench space shortage in my kitchen and the fact that I NEVER use my stupid slow old electric stove it now houses a lovely cover over it which supports my lovely jarrah chopping board that DS1 made me ;D ;D ;D
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for the record, I only use warm water and have never bothered to warm the milk. Perhaps sometimes the warmer water will compensate for the cooler milk straight from the fridge.
I think the water is better to be on the cooler side than warmer, as you are really just waiting for the dough to double in size etc. My white bread mix that I have been putting into my tank loaf tin has been really moist and extemely sticky but they have been superb once cooked. Don't worry about being too technical, remember in the olden days they did not have access to thermometers etc so it was just trial and error -- relax, bread is very forgiving and it is fun to make.
(Also, if you stuff up this time --what has it cost you...50c to $1 ??? if that)
I have been using my Wallaby Bread Flour (thereabouts measures): 5g at least equals a teaspoon
Bakers Flour: 500g
Salt: 6g
Bread Improver: 6g
Sugar: 6g
Dry Yeast: 6g
Canola Oil (EVOO): 20g
Water (25C): 310 -320g
Spray your tin with oil and throw some sesame seeds around the tin.
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Correct me if I am wrong but doesn't yeast need a bit of sugar to activate it? Try adding the sugar in your next batch Kathryn and see if you have success.
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Thanks JD -ieven though the recipe has no sugar as such, is this a sweetish loaf with the milk though? My lot don't really like sweet bread unless it is a sweet bread if you know what I mean. I wouldn't want to over do it! I would have no idea how much to add. My regular loaf only has 35g to 750g of flour but also has LSA and chia seeds in it ??? ???
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Ahhh, stupid me - it doesn't have any sugar in it so forget I said that Kathryn :-)) :-)) Maybe, as you said, the milk gives it a certain sweetness but it is not too sweet for me. It is all a matter of taste though. You can but try and see what the family think - good luck with your next one.
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I think without the sugar it will be fine :D
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Correct me if I am wrong but doesn't yeast need a bit of sugar to activate it?
From memory I think it may be the salt that activates the yeast. I seem to recall TMXR also saying that he used to leave the ingredients (water, salt, yeast, etc) sitting there for a couple of minutes whilst the yeast activated (it then starts to bubble abit) and then he mixed it together. I don't think that was a necessity tho ???
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Thé salt can never touch thé yeast as it burns it or something.. Hang on ill go check m'y bread book (thx one)... Yep it wont rise or ferment if the salt touches thé yeast ... Just dies ... So maybe thats thé problem faffa?? The thx people hère say its also better to use fresh yeast known as bakers yeast here as thé rise is much quicker but dry or fresh thé two are valable... Hope this helps :)
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Frozzie is correct about never having the salt and yeast together. Someone somewhere has told me this, or I read it somewhere.
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Other little pointers .... Watch thé rise in Times of storm as the dough has a tendance to rise quickly so reduce normal rise times
Also avoid areas where there is a breeze or irregular temp in thé air
Thé dough should never pass twice its original size as once cooked Will have reduced in size.
Voila.
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Even before thé thx i remember recipes stating to put thé yeast and salt in différent corners before mixing as they couldnt touch... Just knew it was about some unfavourable chemical reaction but now in m'y new french bread thx book they havé a couple of pages of thé bakers tips for each step!
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well there you go - I'm going to make sure I never let them touch. thanks Frozzie :-*
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All correct, yeast feeds on the sugar and salt retards it. Yet salt is necessary so that the yeast doesn't get out of control. Hove to be careful when adding olives because of the salt.
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Not just salt has a retarding effect on yeast.
Cinnamon can kill it!
If you make cinnamon rolls, have you noted that when you roll the dough around the cinnamon/sugar filling, when the dough rises again, it doesn't rise as high next to the filling - that is what makes the "pillow-like" poof. The reason is that where the yeast is in contact with the cinnamon, it dies.
Often novice bakers will mix cinnamon in with the dry ingredients and then be mystified when instead of light tender rolls, they get hockey pucks.
I learned this in baking school fifty-some years ago.
That's also why cinnamon pull-apart bread works. When the balls of dough are dipped in butter and rolled in cinnamon, that creates a barrier across which the dough cannot grow and stick to the bit next to it.
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You are an absolute wealth of knowledge Andiesenji and thank you so much for sharing it. I didn't know about cinnamon killing yeast and I have learnt many, many other things from your posts. :-* :-*
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Faffa, how did it go this time ? Did you end up making it ? Was just checking in here to see if you had success this time. I hope it went well !
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:-[ :-[ :'( :'( :'( :'( :'( :'( :'( :'( :'( :'( :'( :'( if it wasn't for everyone else having success with this and also the support on the forum I would have given up on this by now!!!
3rd failed attempt!!!! I have come to the conclusion that it must either be the tin - have just given it another really good wash in hot soapy water and dried it off or it is the rice bran oil spray that I am using to grease the tin (personally I think this is it) as they are the only variables compared to my other loaves and I have had 3 other successful doughs today.
Tomorrow when no one is around I am going to have another go (could not face another failure in front of the family :-[ :-[) and just lightly oil the tin with the sunflower oil and see how that goes ??? ???
Today I heated the milk to 37o in one jug and then mixed the four etc in the other jug as per the recipe and then followed on from there as per the recipe ...
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Keep at it Kathryn. You will win. :D
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Persevere Kathryn. You are too good a cook to let this get the best of you. :-* :-*
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Let us know how you get on Faffa. I've been making it in just a regular rectangular loaf tin and have been spraying the tin with olive oil spray and it's been ok. You've got me wondering whether it will work for me when I get the tins (hopefully they'll arrive this week). When they do arrive I'll make a loaf and let you know. Good on you for perservering though, I'd have given up by now (no patience). Hey what if you try making Chookies no fuss bread recipe and cooking in the tin to give that a go ?? I think someone did try that in the tins too didn't they ? Just an idea ??
I just checked CP63 has made it with the no fuss recipe. If you look on the bottom of page 9 of this thread, you'll see her post and adjustments she made for the size of the tin.
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Are you anywhere near Cookie Kathryn? She has had success so maybe you could get together and see how it goes. Are you using bakers flour, silly question I know but just trying to work out what is wrong here. I admire your guts and determination, I would have given up after all those tries.
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I have had my tin for ages but haven't actually made a loaf with it :-)) 8) had been flat out leading up to Dubai, then injured and now recovering from the knee op. I am going to give it a go either tomorrow or Tuesday and will let you know how I go Faffa ;) good luck and let us know how it works out for you :)
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I had a failure the first time I used my new tin too ??? I tried the honey vanilla milk loaf, and lightly greased the tin with butter. It stuck so badly to the tin that when I opened the tin it pulled the loaf into 2 pieces, and I had to pick it out of the tin in lots and lots of small pieces. Will have to try again, but greasing or oiling the tin in a different way. I was so looking forward to my first loaf too :(
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You will have better luck with your oil, no matter what kind, if you add some liquid lecithin to it. This is how commercial non-stick sprays are formulated.
To each 100 ml of vegetable oil - it's best to use an oil that has the highest "smoke" point (safflower oil at 266°C is excellent)
add
50 ml of liquid lecithin
You can brush it onto the interior of pans and molds or use an oil sprayer.
This site has a chart of oil smoke points. (http://www.cookingforengineers.com/article/50/Smoke-Points-of-Various-Fats)
I've used the tube pans for rye, which sticks to everything so I spray or brush the insides with oil and then dust with cornmeal, fairly thick - I put almost 1/4 cup in each section, close it, invert and shake it so the cornmeal is evenly distributed and then step outside the back door to dump the residual stuff.
This way the loaves do not stick but there is some cornmeal left in the pans but it comes free with hot water or I can fit the pan in the dishwasher if I remove the top rack.
This is the way commercial bakers keep the sticky rye dough from sticking and why most rye bread has a generous coating of cornmeal on the bottom.
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you can also oil it with whatever oil (i rub it on with a bit of paper towel to evenly coat the pan im using) and just use ordinary flour to coat as andiesenji does with the meal..put in a tablespoon or so and turn the pan around to coat all sides and tip out the rest that doesnt stick and voila works a treat..i do that with bread, cakes etc and it never fails and is much easier and cheaper than all sorts of non stick this and that ..its also very common practice in France :)
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My really good bread tin I don't even oil, just coat it with flour and it never sticks. I really wanted to get the sesame seeds to the outside of the tank loaf, but just might try flouring the tin first and then everything is really the same as my daily loaf except for the tins. Off to do that now - wish me the best of luck :)
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Good luck Faffa, look forward to hearing how you get on.
Debbie
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Kathryn I find that loaf is better with 1 tsp salt and by spraying the tin (I used canola oil) and sprinkling with sesame seeds, not only does it give the crust so much flavour but it obviously helps with the sticking issue. My loaves have never stuck.
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The tins have arrived, so I'm off to try a loaf now. I think I'll follow Judy's lead and spray the tin and then line with sesame seeds. How did you get on Faffa ? I'll let you know how it goes. I can't post a pic, I can't find the camera, it's hidden somewhere safely away from the kids lol.
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Well the loaf turned out really lovely, just had it straight out of the oven with butter and blackberry jam (a favourite in my family when we have fresh bread). Only thing was I didn't know when it was ready as you can't see it of course, but I went by the smell. When the smell of hot bread wafted thru the house I checked it and it was ready. I'll have to make another one tomorrow when my husband's home. Only me and my 2 yo today.
Thank you all ...... very yummy.
Ohhh and the sesame seeds went really well on the loaf, but I will try tomorrow without because the kids will make a hell of a mess everywhere. I'll be finding them for the next year !
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I mentioned on other threads that you can check the internal temp of a loaf with a probe thermometer
Isn't there a hole in the end of the tin that would admit the probe?
The temp should be 95° C.
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Hi, felt the need to reply as I have lurked for a long time and like faffa my milk loaf did not rise. I was doing exactly as faffa, including the rice bran oil. Yesterday, made it again but used olive oil on the tin and success. I did not think i was ever going to be able to see anything through that little hole. Now to find out what rice bran oil does to yeast?
I have not ever felt the need to post as someone else has always either asked or answered the question before me. I have had my tmx for 2 years and we love it and could not imagine life without it.
J
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andiesenji, I don't think it would fit, it's only a tiny hole, but I'll check with the probe I have tomorrow.
Hmmm that's really interesting C2jm, when I made the loaf today I used olive oil in the dough and olive oil spray to spray the tin. Before getting the tin, I was actually using rice bran oil in the dough and olive oil spray for the tin. So you'd think I would have had a problem with the loaves because of the rice bran oil. Maybe it's only the rice bran oil spray that's a problem ?? hmmmm
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its probably something in the oil spray as a guess or some reaction between the tin, the ingredients in the spray and the yeast?? ..i really dislike sprays as you have no idea what extras they are putting in them like any aerosol really..in my opinion the more basic or whole the ingredient the better..i have never seen them in shops here either just for info..gimicky items generally arent popular in france anyway...put a bit of oil in the tin and rub it around with some paper towel or clean cloth or even piece of baking paper..does exactly the same job and your just using your pure (depending on brand, type etc) oil :)
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oh and faffa perservere..you will get there dont worry and find out what the hell is causing the problem..just a process of elimination!
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Welcome c2jm. I was about to use rice bran oil yesterday and thought I wouldn't. I wonder what it is in it.
I had my first successful TMX sour dough loaf yesterday. I was thrilled. I knew what I had done wrong before and fixed it. It all comes down to reading the recipe correctly. :D :D
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Sounds lovely Cookie. Was the recipe off here ?
I made two loaves using Judy's milk loaf recipe today. Mixed two loaves together in the TMX then weighed the dough and halved it and put it into the two tins. This time I oiled the tins with olive oil using a piece of paper towel, after looking at the tin of spray olive oil and what's in it hmmmm. Interesting Frozzie ! I still put some sesame seeds in but not as many as yesterday (think I put way too many in). Both loaves turned out great.
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Glad to hear you have sorted out the sour dough bread Cookie.
Wondering how Kathryn is going with her round loaves - I'm sure she would have been back on giving us the good news if she had success. You there Kathryn? Well done Debbie, nice to hear.
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I thought the same ing JD :( I hope it worked out. I still haven't done one....maybe today.
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No Debbie the sourdough wasn't from here.
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I have a friend going to the uk next week. Where would she go to get me a tin and what is the best size? I think she's going to Macclesfield??
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Hools I have been looking like a mad thing trying to see where your friend could buy you a Mermaid Milk Loaf Tin but it looks as though the only place you can get them is on line.A lot of the shops carry the Mermaid Brand but not the actual tin.
http://www.hartsofstur.com/acatalog/Mermaid_Cakes__Pies___Loaf_Tins.html
http://www.headcook.co.uk/mermaid-milk-loaf-tin.html?source=googleps
http://www.whatscookingshop.co.uk/2208/Mermaid/Mermaid-Milk-Loaf-Tin/?utm_source=froogle&utm_medium=cpc
These would be OK if you could have it delivered to where your friend is staying.
You could email Mermaid and ask them whether someone in Macclesfield carry the tin in stock.
http://www.mermaidcookware.com/contact.asp
Unfortunately "Lakeland" which is a High Street chain store doesn't sell them anymore.
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Thanks so much for the info CC. I've just emailed mermaid. Hopefully they will get back to me asap!!! Waiting waiting waiting!!
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I can imagine they must be scratching their heads wondering why there appears to be a mad rush on these tins lately ;)
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Yehh I wondered that too Cookie and especially since many are coming to Australia lol.
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I found mine here (http://www.amazon.co.uk/Mermaid-Hard-Anodised-Milk-Loaf/dp/B004DVEKEO) at amazon.com.
The place in the UK has sold out. I haven't been on the forum for a while and thought I'd check out this thread. After reading about doorstops, I simply have to make them, so simply have to buy this tin!!
Will update when it arrives and I have a chance to use it.
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;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D
HOOOOOOORRRRRRRRAAAAAAAYYYYYYYYYYYYYYY
Sorry it has taken so long to get back folks, have had one of those weeks but finally go to try my loaf again last night. It isn't quite a full loaf at the ends, I think I cooked it a little early, but I was just so excited to FINALLY be able to see the dough through the hole that I chucked it in the oven!! *phew*
so... the rice bran oil spray has made it to the bin! This time I lightly oiled the tin with sunflower oil and I also floured the tin. During the week I did make this recipe in my small bread tin and got a beautiful loaf so I knew it wasn't the dough but the tin. I flour my bread tins (no oil) so thought I would stick with that but just added a little oil because of all the ribs on the tin :D :D
the rice bran oil spray was only a stop gap until we had found an oil spray bottle we liked and was usable by us all - I guess the search is on in earnest again - means I get to haunt the kitchen shops with regularity again ;)
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I've been hanging out for this posting Kathryn. Sounds like you are almost there but it should fill the whole tin without any problems. I wait until the dough is almost to the hole before putting mine in the oven and when I have left it too long have even done it when it was oozing out of the hole. I use canola oil on mine with the sesame seeds because Chookie said somewhere it is the best oil for this purpose - she's a great breadmaker so I just go with her suggestions often.
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So glad you've had success Faffa. Isn't that interesting about the rice bran oil huh. Unfortunate that you had this happen, but at least you (and all of us too) know for future. I have an oil pump spray that we fill with olive oil, I bought it a while back through one of those catalogues they put on your doorstep and then come back and collect, so keep your eye out in one of those (not sure of the company name sorry).
Debbie
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Thanks everyone :D
Debbie your oil spray, is it one that you pump up or just spritz. We don't want one that you pump up as we can just see disasters when the kids decide to play or the older ones forget to release the pressure etc - just want a spritzing bottle that looks nice and is easy to hold etc - but that seems to be asking a lot ???
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Faffa, I have one of these and it works really well. Doesn't get blocked, you just pump it a couple of times and spray. If it broke, I would buy another one. :)
http://www.everten.com.au/product/Prepara-Oil-Mister.html
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JulieO, you always seem to come up with something just in time for Mothers' Day - this looks great and any recommendation from you is enough for me. I had an el cheapo one which didn't last too long before it ended up in the bin but I have sent this link onto DD2. Thank you. :-*
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You will love it Judy. I've had mine for about a year now with no problems whatsoever. :)
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This is the one I saw this morning at howards storage.It has a glass base.
How fine is the spray JO?
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Quite fine Meagan but obviously not as fine as the aerosol tinned ones. :)
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Faffa, the one I have is a pump one. It's stainless steel and black. I just searched on oil misters and it came up with several different ones, and some pages have reviews of them. The one JulieO is recommending is on there too. Have a bit of a look. Many say they get clogged, but mine doesn't.
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Kathryn, I am so pleased you have had success, I had been holding my breath.
Thanks for the link MeganJane, I've just orderd one, sigh, I am such a sucker for a crusty loaf :)
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faffa so happy for you that you finally got your loaf...hopefully next time it will rise to the hole!! perseverence perseverence!! :) :)
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Wel, I'm finally getting around to making this! I have my tin - took only a week to arrive from UK, opened by customs, too, but have not been home!
I wasn't sure how much yeast, as the recipe says a 5g sachet. I used 1 1/2 teaspoons. It's sitting on a window sill rising right now. Can't wait to bake it. I've also got another loaf rising, a plain white one that I made using a 'biga' or pre ferment. This will hopefully be a crusty Italian loaf.
I got the biga idea from B I Homebread (http://www.basicingredients.com.au/Recipes.htm). Scroll down to the list on the right for the pre ferment download.
I left my biga for a full 24 hours and then popped it in the fridge overnight and used it this morning. I took it out of the fridge to warm up first.
Will post photos if successful!!
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Well, Milk Loaf unsuccessful as it stuck to the tin! I oiled it with sunflower oil too.
I think it got too hot on the window sill as the sun was belting in the window when I went to check it.
Italian Loaf was much better:
(http://farm6.static.flickr.com/5149/5624110126_a7288c506f.jpg) (http://www.flickr.com/photos/megantuffley/5624110126/)
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Oh meganjane,
That looks divine ,I can just imagine it warm with butter YUUUUUM :) :) :) :)
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MJ did you also flour thé tin or coat with seeds??
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Italian Loaf was much better:
Mama mia! itsa bewdiful MJ :-*
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MeaganJane, love the look of the Italian loaf, it looks perfect. Have you posted the recipe on here anywhere? :)
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Thanks everyone! ;D
I'll pop the recipe on here in a few minutes. It wasn't quite as light and feathery as I'd like, probably because it only had one rise. I'm waiting on my love banneton basket so I can do the second rise in that.
I only oiled the pan, didn't flour and seed it. I missed that bit when reading. Is that essential? I didn't want to have seeds on it, so can I just oil and flour? Actually, now I think of it I have some Wilton's Cake Release which is flour and oil in one and works brilliantly for cake tins. I'll try that next time.
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Thanks everyone! ;D
I'll pop the recipe on here in a few minutes. It wasn't quite as light and feathery as I'd like, probably because it only had one rise. I'm waiting on my love banneton basket so I can do the second rise in that.
I only oiled the pan, didn't flour and seed it. I missed that bit when reading. Is that essential? I didn't want to have seeds on it, so can I just oil and flour? Actually, now I think of it I have some Wilton's Cake Release which is flour and oil in one and works brilliantly for cake tins. I'll try that next time.
Just one or thé other mj but alot use thé seeds ... But i préfèr just oil then flour... Seeds are a Nice change if you can havé them.
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Thanks Frozzie!
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A baker on another forum sent me a note about some problems he was having with baking Boston brown bread (made with dates and raisins and quite sticky) in his round tins - the 4 section, like I pictured earlier in this topic - and said he had to resort to lining the sections with parchment.
His loaves were not only sticking, they were splitting in half when he opened the tin, or big chunks were separating.
He also tried one section lined with Reynolds "Release" aluminum foil and it worked okay but not as cleanly as the parchment.
Hey, parchment is cheap enough that it is worth a try.
I'm sure that with multiple uses, the tins will acquire a "patina" that will make them less inclined to stick. That, however, takes time.
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I think you're right there, andie, about the patina developing over time.
My loaf broke in half too. I haven't tried again, been too busy. I'll do the Wilton's release and if that doesn't work, the parchment paper. Trouble is, with parchment, you probably won't get the lovely tank shape.
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I forgot to say that he damped the parchment - he probably sprayed it with a water bottle - on a tray before lining the pans. That would make sense, it would form to the shape of the tin more easily.
I should have thought of that myself. (Knocking head on counter.)
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Yay I'm so happy. My tin has just arrived at my door about 10 minutes ago. This arvo thermie will be very busy making curries for Saturday and now I'll have to try out my milk loaf tin!!!
I was going to get my friend to get one from the uk as she is on holidays but I'm a bit impatient and wanted it sooner, I ended up finding one on eBay and I think they have about 6 listed if anyones interested. It was $33.99 with $8.50 postage I think. Yay yay yay. Omg I'm excited about a bread tin. How things change!
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Faffa, I have one of these and it works really well. Doesn't get blocked, you just pump it a couple of times and spray. If it broke, I would buy another one. :)
http://www.everten.com.au/product/Prepara-Oil-Mister.html
On Julie's recommendation I got one of these and it's fantastic.Thanks Julie :-* :-*
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Faffa, I have one of these and it works really well. Doesn't get blocked, you just pump it a couple of times and spray. If it broke, I would buy another one. :)
http://www.everten.com.au/product/Prepara-Oil-Mister.html
As I mentioned Julie, I forwarded the above link to DD asking if she could get me one for Mothers' Day - a week later she decided she had better order it and would you believe they were out of stock. I wonder how many were purchased by forum members from your recommendation. She ended up finding the same one somewhere else but it hasn't made it here in time for MD - I ended up with 2 recipe books, a handbag and flowers today and will have to wait for the oil mister.
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You're welcome Cornish ;D
Judy, at least it's on it's way to you. I hope you had a lovely day. :D
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I'm attempting another loaf in the pipe tin today. Planning to use the TangZhong starter because it makes such a lovely soft loaf.
I've coated the inside of the tin liberally with Wilton's Cake Release, so fingers and toes are crossed that it doesn't stick again!!
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I havent read the whole thread, but recently I sourced a pipe tin at "kitchen Warehouse", which is a big francheise in WA. Not sure if other states have that chain? There were two types of pipe tin... a teflon coated one for about $25, and a non-coated one for only $12. I bought the cheap one :D
I made a corn and pumpkin bread in it and it turned out well. :)
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That's great Millipede, maybe they have only just got them in. I'm sure the WA girls tried to find them over there a while back.
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Hi Millipede - which Kitchen Warehouse did you go to? I looked in the Melville one 2 weeks ago and they didn't have pipe tins then...
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I think I will have to check out the Midland store on the weekend.
January family holidays in Mandurah was the only time we ever had "Tank" bread. It looked like the rainwater tank at the farm!
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You are so right about the tank bread triley. Whereabouts was/is your farm? My family had one in the northern wheatbelt.
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Sorry for not replying sooner, i havent popped in here since my last post. I bought my pipe tin at the atwell store... At least I think it's atwell. Lol. Near the spotlight store down there anyway. I was there about a month ago and they have about 4 or 5 in stock,
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I love that shop. It is my downfall. I think it is in Atwell but it's listed as Cockburn.
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oh yes that is the shop where we MUST NOT meet for a coffee isn't it Cookie ;D :P
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Cockburn! That's it! I was having a mental blank there. For non-sandgropers Cockburn is pronounced 'co-burn' ;)
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wow they must have sold out fast! I went there last Saturday and the were none and the shop assistant looked at me like I was mad :-))
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actually, was it a tank loaf tin or a cylindrical tin with a lid at one end that you got millipede?
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It was a cylindrical tin with a lid at both ends. I have used it to make cake style 'breads' but haven't tried actual bread dough in it.
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Oh, I was thinking of a tin like this (http://www.amazon.co.uk/Mermaid-Hard-Anodised-Milk-Loaf/dp/B004DVEKEO)
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that was the tin I got Bonsai.
I think the tin with lids on both ends is something that I have cooked like a Date & Walnut loaf in days gone by? Very small, and not suitable for breadmaking if we are "on the same page" so to speak.
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My mistake! Its not like the corrugated flip open tin you have linked to. I too remember those corrugated round loaves of bread from when I was a kid ;D
I have just made a the pumpkin and corn bread in my pipe tin though. I took some piccy's so i will put them up ;)
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That's the 'don't meet for coffee' shop for sure Kathryn.
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JD can you tell me the measurements of your tin please. I just received mine 38cm x10 cm
Not sure what to do next lol
thanks
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Mine is about 24cm x 10cm fundj so yours is a little bigger than my Mermaid milk loaf tin. Did you get a recipe with yours?
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Fundj, looks like you are going to have to make 1 1/2 times Judy's recipe. What a long tin !!!
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I got mine from ebay $17.50 it’s a mermaid brand and British made with no recipe and no vision hole
I will ask DH to drill one before I try and bake a loaf
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I think you have bought a pudding sleeve Fundj ??? The Mermaid brand is usually black anodized aluminum. The mermaid brand looks like this
http://www.headcook.co.uk/mermaid-milk-loaf-tin.html
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the lock does say Mermaid British made
what is a pudding sleeve ???
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I think when they refer to "British Made" means that it is manufactured in the UK.A pudding sleeve is a form of bakeware that is used to steam a pudding eg Spotted Dick or Jam Roly Poly, usually the recipe contains suet but not always.
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Was just reading that in olden times they used to cook suet puddings in the sleeve of a shirt. I suppose that the modern tin comes from this. Maybe Judy would take a photo of her pudding sleeve. At the moment I have lost all confidence in posting photos. I tried to make the triangular shaped loaf that i saw in Scandinavia. Didn't have sharp corners and looked like a slightly squashed pipe loaf,(milk loaf). Rather nice size 'though.
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Here is the Mermaid pudding sleeve in front of the Mermaid pipe loaf tin
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JD have you made a pudding in yours?
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Not yet fundj, as you can see, it is brand new ;)
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I have been looking for a recipe for my size tin, no luck. :'(
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Was just reading that in olden times they used to cook suet puddings in the sleeve of a shirt. I suppose that the modern tin comes from this. Maybe Judy would take a photo of her pudding sleeve. At the moment I have lost all confidence in posting photos. I tried to make the triangular shaped loaf that i saw in Scandinavia. Didn't have sharp corners and looked like a slightly squashed pipe loaf,(milk loaf). Rather nice size 'though.
chookie did they have any triangle type tins..im asking as I have smaller shaped tins, star shape etc for 'petit fours' ..they are not small but not huge either..maybe there is a special tin (not that you need any more lol).. i will take some photos this weekend and post..
found a couple on french sites so im sure they are around in oz etc...here (http://www.laboutiquedeschefs.com/boutique/fiche_produit.cfm?ref=340622&type=110&code_lg=lg_fr&num=13) is a link of one that can be used for a variety of recipes from terrine, mousse, bread, buche etc etc..cooking and cooling.. i imagine you just put something flat on top that can go in the oven as i cant see a lid of any kind...anyway just a thought ..without seeing the photo its hard to say but I assume they would use something similar.. :)
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Fundj, I think Chookies old pipe loaf tin is more the size of yours than those of us who bought recently. She has a photo of her pipe loaf here (http://www.forumthermomix.com/index.php?topic=5483.0) and used her basic 'no fuss' (http://www.forumthermomix.com/index.php?topic=4253.0) mixture.
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Frozzie, thanks for that. It is exactly what is needed. I could place a flat tin on top. can I order it from that site?
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I remeasured my tin and it is the same as the Mermaid one., that you have, Judy. Fundj, tou will have to make 1. 1/2 times the recipe of no fuss.
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Thanks Chookie, should have asked you first :P :P :-* :-*
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I am not sure what to do, drill a vision hole or wait until I find a good pudding recipe
Still haven’t worked out how I will steam it. Its a long tin I have no pots that size , I was thinking to fill a baking dish with water, a rack and resting the tin on it. Any ideas
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Mmm, your baking dish would need to be a heavy bottomed one I would think fundj. I am going to steam my little pudding sleeve in the varoma dish but of course the lid wouldn't fit with the bigger sized tin in there. Could you make a lid from double, heavy alfoil instead - that would trap the steam in and could work.
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Frozzie, thanks for that. It is exactly what is needed. I could place a flat tin on top. can I order it from that site?
Chookie I found this company, a little closer to home for you,scroll down near the bottom of the page ;D
http://www.drummers.co.nz/index.php?page=shop.browse&category_id=6&option=com_virtuemart&Itemid=4&vmcchk=1&Itemid=4
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Frozzie, thanks for that. It is exactly what is needed. I could place a flat tin on top. can I order it from that site?
yes you can but i will have to check if they send to oz...if not i can always order it and send it to you if need be...we can work something out...but ill check in the morning for me as its quite late here and ive just walked in from being out to dinner (yes we eat quite late here haha)...if i dont reply later on this evenig for you or in the day i mean then pm me... :)
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no need chookie i have found the same on some aussie sites here (http://www.wholesalebakeware.com.au/bakeware-moulds/triangular-yule-log-mould-stainless-steel-moulds.html), here (http://foodutensils.com.au/home/product_info.php?products_id=949) and here (http://www.wholesalebakeware.com.au/bakeware-moulds.html) ....happy shopping :) :) :)
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Frozzie and CC, you are both amazing. Thank you both for finding suppliers of the triangular tin. Looks like I could cook bread as well as set ice cream in it. To say nothing of cakes and pate etc. Thank you both again.
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Chookie Nico moretti used one of these at the class I attended to set his Semifreddo. It looked great. He lined the tin with glad wrap.
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on the french site they say ou can use it for both cooking and cooling/setting with any kind of terrine, mousse, even dessert, icecream, cakes, buche or yule logs, bread..the list goes on..but i would definately line it being stainless steel not to mention it makes keeping the triangular form nice and sharp..glad to help and you will have to get JD to help post some photos once you recreate your recipes....look forward to seeing the final masterpieces :)
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Thanks Meagan, I have set layered ice cream in a bread tin lined with glad wrap. Excellent for serving as you just cut a multi coloured slice for each serve.
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oh no! not another tin for my cupboard! I must resist, resist, resist...
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lol cp :D