Bread making day. Rugby ball wholemeal/part white with crushed walnuts. I love this new tin. Other one is half wholemeal half white with toasted seseme seeds. Sliced and in freezer as don't eat much bread funnily enough. Just love lockdown baking. Never appreciated my mother who made her own bread for years and no dough hook in days of yore. Then made a meat loaf with a tomato ketchup, brown sugar and mustard topping. I'm all cooked out!! My grandson is at Granada uni and he'd like to grab and eat a hot X bun!!
Have a virtual slice.... : Bread making... - Positive Wellbein...
Positive Wellbeing During Self-Isolation
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Have a virtual slice....
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diana1998
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16 Replies
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Oooh yum diana. 😋😋
I’m not surprised you’re all cooked out, you have made some great things today. Don’t forget, your grandson could only have half of one because very fat!! 🙂👍
😂🤣😂🤣😂🤣
Oh wow Diana, tfwy are awesome loaves of bread. Thank you for sharing.
Alicia🙏🙏🍞🍞
diana1998• in reply to
Thank you. 😋 Guess what, my brother came round with 16kg spelt flour tonight from Waitrose marked down from £3.79 to 35p. Never thought to call first as I would have asked him to look at the sell by date. Typical, never occurred to him. It's 31.3.21!! I will post it on the village Website. It can be frozen strangely enough but unless it gets weevils in it, I will keep it in a dark cool spot and carry on using some of it for a good while. Shame I can't pass it on to you gluten free members. I'm not gluten free but spelt flour is delicious 😋
• in reply todiana1998
That's an amazing price even with the now out of date, I didn't know you could freeze it. The original price is also very cheap.😋🌈🌞
diana1998• in reply to
It says put in tightly sealed bags or tupperware and freeze for up to 6 months. But I think it will last in the cool for ages without freezing don't you?
• in reply todiana1998
I would think it would but my preferred way would be freezing it, I freeze so much, even baked beans.👍😊🌈
Looking wonderful diana1998. I agree that bread making is very soothing at any time. It's often thought to be time consuming but it's not really, as it's only waiting time, not working time!
diana1998• in reply to
Absolutely right. Clearing up is the worst part. I only do one rise in the tin, then into the oven. Every single recipe says 2 rises. (??) Can't work out why as loaves aren't any bigger.
• in reply todiana1998
Same here Diana as I’ve found with experience that it makes little difference to the end result. I think the ‘knocking back’ and second rise are supposed to give better texture and fewer air bubbles but I really don’t ever see a big difference! For mess my pitta making takes some beating. I end up with dough and flour everywhere! 🤨😀
diana1998• in reply to
Yes, funny that. I've never had any air bubbles, and texture is great so no 2 rises for me!!
👏👍😴💤💤💤💤
Wow! X
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