Monday, April 11, 2016

Chadd's Bread...

This is a great, easy recipe for a white bread loaf. In about three hours you have
a nice big loaf or like me, a small loaf and 5-6 dinner rolls.  I think this will become a real go-to recipe for me.
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A good rise...
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I halved the dough and made 5 rolls...
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The other half went into my new to me enamel tin...
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Beautiful, soft rolls and loaf...
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As always, homemade bread makes wonderful toast.  Yummy with my relish...
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...and with sardines, hot sauce and relish.
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This week I plan to eat a lot less bread, nothing past breakfast time.
- Joolz xx

 
 
 
 
 
 

8 comments:

  1. Couple of questions:
    1.) So you put parchment on the bottom, and the bread goes in the center not reaching the edges? I ask, because my green enamel roaster has a pretty deep well around the edge ( guess to drain grease) and when you originally mentioned baking bread in one I was wondering how that would work for me.

    2.) And do you put the lid on? Just wondering what makes the enamel roaster a good bread making vessel. I may have to put mine back into the lineup. :)

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  2. 1.) I line everything with parchment paper to stop sticking. I cringe when people make cookies and dont line the tray. That dip in the base shouldn't make any difference to the loaf.

    2) I really want to bake sourdough in the roaster - you heat the pan to blistering hot then carefully dump the bread in there, put the lid back on and bake. For the second part of the bake, the lid comes off and the oven temp can be reduced.

    I just gave the little roaster a test with the white loaf and it performed perfectly. I didnt heat the pan in this case, just went in cold with lid on in a 200C oven, then lid off for 10-15 minutes to brown up.

    I have my leCreuset cast iron dutch oven but I worry that heating it to such high heat temps may damage it. Its 7 years old and in perfect condition and I'd like to keep it that way.

    The white bread was soooo good! ;)

    ReplyDelete
    Replies
    1. https://figjamandlimecordial.com/2014/05/20/high-hydration-sourdough/

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    2. https://figjamandlimecordial.com/2014/05/22/more-bread-experiments-and-romertopf-sourdoughs/Here's the reason for the parchment and about cold pan baking...

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  3. Joolz, since I started making sourdough I have been putting on weight so will need to cut down on the amount I eat. Not that I normally eat much but when I cook soup...well you just have to have a few slices of sourdough bread with it don't you :-)

    ReplyDelete
    Replies
    1. I know, Chel! The lure of comfort food is not good for the waistline! :(

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  4. Sardines on toast! This is so 2nd world war :-) I love it. (and sardines). Sardines are so good for you too - packed with Omegas and calcium

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    Replies
    1. We like the ones in springwater then we mash them and add worcestershire and tomato sauce, salt and pepps. Yum!

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