|Posted by Bee & John on August 27, 2010 at 4:05 AM|
I was asked to make a gluten free bread for someone.
Now, I had no idea about gluten free cooking - I understood about the issue, but not what you would cook apart from cook them rice :-)
Soooo.... I did a bit of research, and then tried Cindy's recipe from the Thermomix Gluten free cookbook.
As I had found with my research -
|Posted by Bee & John on August 7, 2010 at 5:22 PM|
I now LOVE making bread... I suppose it is obvious with all the bread recipes I have posted LOL
For this, I "grated" a chunk of tasty cheese and some chives and spring onions first in the Thermomix - then just did the foccacia dough as normal - it just incorporated the cheese and herbs.
LESSON: Although this was tasty it was not as tasty as I thought it would be. Perhaps a little more cheese, maybe use really tasty cheese, or maybe best with the chees...Read Full Post »
|Posted by Bee & John on August 7, 2010 at 5:18 PM|
Oh Yum! This was easiest of all... John made it LOL
It was really delicious - great toasted too. Like a cake but also like a bread. Gets the sweet thing happening for your palate, but not as naughty as a cake.
Just the basic Brioche bread recipe, but John added chopped apricots and dates. DELISH!
|Posted by Bee & John on August 3, 2010 at 3:36 AM|
I got up early one day and had plenty of time to make a basic bread dough and have it rise and cook before I went to work.
But I decided to make it a little bit fancy. I divided the proved dough into two, stretched it until it was approx 30 cm long and then rolled out thin.
I spread a little oil on the first one and then the vegemite. It isn't necessary, but the oil does make the vegemite spread well. I then sprinkiled it with a little fre...Read Full Post »
|Posted by Bee & John on July 10, 2010 at 12:20 AM|
I think I'm turning into a bread nut LOL - I seem to LOVE, absolutely LOVE making it!!
I thought I would try brioche. Easy to make, like all the doughs. The dough isn't sticky and came cleanly out of the bowl.
I had to try something different (of course) while the brioche dough was doing it's doubling thing... I mixed
100g of walnuts
1/2 a cinnamon stick
and pulverised on 9 for 6 seconds
Then I added 100g of b...Read Full Post »
|Posted by Bee & John on July 5, 2010 at 10:44 PM|
At our demos we use the Basic Bread recipe.
We mill 100g of buckwheat and add in bakers flour and make some bread. It is always a hit and really yummy! Especially when we bring out some of our fresh butter (made in the thermomix of course)
I was thinking.. if we could mill buckwheat... could we mill nuts?
I had a nutmix with dried coconut and pawpaw and other fruit - you know the mix. I milled 100g of that with flour to make b...Read Full Post »
|Posted by Bee & John on May 31, 2010 at 4:55 AM|
|Posted by Bee & John on May 22, 2010 at 7:06 PM|
I was wondering.... why not put some garlic butter in the bread dough before cooking it?
Was concerned that the butter would make the bread go gooey and not cook properly - but thought it might be ok and have a middle bit garlicy like a chicken kiev.
Nope - but it was actually a huge success.
I made the Foccacia dough up (our favourite) and let it rise. I then divided into 2 and stretched into french stick shapes. Cut them in h...Read Full Post »
|Posted by Bee & John on May 12, 2010 at 3:46 AM|
I heard that you could do it... was a bit nervous.. but it worked.
I made a foccacia dough. Let it rise the first time and then put it in the fridge overnight.
The next morning, I switched on the oven, put in the dough and went to have a shower. By the time I was dressed and had my face on... the bread was done.
LESSON: this particular dough (after the first rise) I had rolled out flat...Read Full Post »
|Posted by Bee & John on May 8, 2010 at 4:20 AM|
Thermomix Foccacia. Now that was a fantasic bit of bread! Still fresh and yumm the next day too.
the dough is quite sticky... it is meant to be :-)
HINT: rub a little olive oil on your hands and you won't get any dough sticking to you
HINT: the second time we tried it (yes, now a favourite) we made it into rolls. Oregano, parmesan and tomato on the top. Yum!
THOUGHT: would like to try baking in ham and cheese i...Read Full Post »
|Posted by Bee & John on May 8, 2010 at 4:04 AM|
5 ticks of yum!
This is the nicest bread we've made so far. Soft, light, fluffy YUMMY!
What made it specially yummy.... i divided the dough into 4, rolled them into thin-ish rectangles... put some of the left over chilli con carne in the middle with some grated cheese and rolled the bread closed over it before baking.
LESSON: don't make the dough too thin, the filling explodes out of it
LESSON: they ended up HUGE. Perhaps divide the...Read Full Post »