Want FRESH bread?

[mixtymotions]

A friend sent this info to me recently - my loaf squeezing days are over!

Stores receive bread deliveries 5 days a week - Mon, Tue, Thurs, Fri and Sat. The loaves either have a colored plastic tab or a twist tie to keep the wrapper secured. These are coded to the days of the week:

Monday - Blue
Tuesday - Green
Thursday - Red
Friday - White
Saturday - Yellow

The colors go in alphabetical order (b-g-r-w-y) to make it easier to remember.

I can't believe I've lived all these years without this information!

[Dee]

Silly me, wasting all that time checking the expiry date stamped on the plastic closure. ;)

[mixtymotions]

Canada must have a better system! Twist ties (commomly used) have no expiration date printed on them (or at least, none that I can see) and not all tabs have a date, or if they do, they are often smeared or blurry. Hey wait a minute, maybe it's just my eyes going bad!

[Agnes]

I like to make my own... No bakery can beat that, freshly out the oven, on my plate - mmmmmmmmmmmmmmm :)

[david uk]

oh Agnes trust you to make my mouth wtare AGAIN!:p

[Eva]

Agnes, stop teasing us and give us recipes!

Eva

[Agnes]

LOL, Eva! Okay, here you go:

500 g flour (I use spelt, but you can use any)
200 g goat cheese (I usually put in about 300g ;))
lemon, rasped peel and some juice
4 teaspoons of vinegar
40-50 cl of milk, depending on what kind of flour you use
7 g of dried yeast
50 g butter
rosemary, as much as you like
pepper, idem
salt, idem


Mix flour, yeast, salt, pepper, lemon and rosemary. Add butter (chopped) and mix with your fingers until it looks a bit like bread crumbs. Mix milk with vinegar (yes, it's supposed to look a bit curdled (Eng?)) and add this to the flour mix. Mix (still by hand) this until it has become a soft and supple dough. Put a cloth over it and let it rise for about an hour. Chop the cheese. Pre heat the oven at 220 degrees Celsius. Add the cheese to the dough, put it on a baking sheet and sprinkle a bit of flower on top of the dough. Then put it in the oven and bake it in about 30 minutes.

That's what I just did... :D

[Eva]

Agnes, that's divine!!! At what time are you expecting me? :)

I have another question: do you know how to make zuurdesembrood? What is that in English? Something like sourdough...? I absolutely love it but have no idea how to make it. Or yeastfree (fruit)breads (with bakingsoda)? Does anyone know where to find those recipes? The thing is that I don't really understand the American measurings like 'cup' (I mean: what kind of cup???), 'blb', etc. I only understand grams and all. :o Well, the 'teaspoon' I understand too...

Eva

[Bat]

It seems this is my day for elucidating Eva:
One standard measuring cup = 8 ounces, avoirdupois.

http://www.joyofbaking.com/USMetricVolumeEquiv.

htmlhttp://www.joyofbaking.com/USMetricWeightEquiv.html

These tables will solve all your problems, I'm sure.
The grams/ounces always stymies me, so don't feel bad...I have to use the tables too, and hope my multiplication doesn't make a loaf that bursts out of the oven.

[Dee]

I have another question: do you know how to make zuurdesembrood? What is that in English? Something like sourdough...?

Is this any good Eva?

Roggezuurdeegbrood

335 g zuurdeegzetsel*)
260 g roggemeel
342 g tarwemeel (ik gebruikte 6-granenmeel)
275 ml lauwe melk
1 el stroop
1 el honing
1 tl zout
1 tl korianderpoeder

Doe eerst het zuurdesem in de broodbakmachine, melk erop stroop en honing, zout en korriander.

Na 20 minuten kneden heb ik hem eruit gehaald.

De oven op 50 graden voorverwarmd en weer uitgezet, kokend water in een bord onderin de oven.

3 uur rijzen in een beslagkom in de oven.

Dan nog wat kneden, terugduwen enzo.

40 minuten rijzen in een met zonnebloemolie inevette bakvorm.
Bovenkant met water besmeerd. Bord weer uit de oven gehaald.
40 minuten bakken eerst 10 min op 250C dan op 190C 30 minuten
Klop je erop en klinkt ie hol dan is het brood gaar.

Ik heb een 32 cm broodbakblik gebruikt, volgende keer probeer ik de 15 cm vorm.

Zuurdeegzetsel
250 g bloem
0,5 middelgote aardappel
450 ml water
125 g suiker

Kook de gewassen aardappel in de schil in water bewaar het kookvocht.
Schil hem en maak hem fijn.

Vul het kookvocht aan tot 450 ml doe daarbij de aardappel, bloem en suiker.
Meng goed en doe in een kom, met plasticfolie erover op een warme plek 3 dagen (rode en oranje mengsels weggooien). Roer door. Na het afhalen van het benodigde deeg vul je het aan met 3 el bloem en 3 el water (elke ochtend en doorroeren).

Mocht er nog iemand zijn die tips heeft voor dit brood, wellicht kan het nog beter hoor ik het graag.

<b>Smaak</b>: kwa smaak proeft het naar licht roggebrood, zelf houd ik niet van dat donkere roggebrood. En wetende dat het heel weinig vet, veel eiwit en vrij veel vezels bevat en weinig kalorieen.

[Eva]

Bat, Dee, thanks!
Dee, it sounds tasty, but also like a lot of work...

Eva

[Eva]

I baked bread yesterdayevening. When it had cooled I put it in the freezer so today I have fresh bread for breakfast! :)

It's not anything special. Just white breadbuns. I thought it would be best to start with something easy so I can see how I need to work with the dough and how much I need of everything. And how much variations come up in my mind...

I'm thinking of something with figs next time...
Or a fruitbread without yeast...
Yum!

Bat, thanks for the metric thingy site. This makes much more sense to me.

Eva