Sacha writes
On 17/8/08 21:55, in article , "Rusty
Hinge" wrote:

The message
from Sacha contains these words:

Cassis is certainly blackcurrants but you can ask for a Kir Mûres in France
and get the blackberry version. I don't like Kir Cassis though a Kir
Framboise will do if I'm absolutely pushed. ;-)

Strawberries steeped in whisky with added sugar make a fine liqueur, and
you'd never know the spirit was whisky.

I made a bottle with wild strawberries this year, and it was rather
disappointing.

The next batch will be with cultivated strawbs.

This is making me think of a Scottish dish involving whisky and oats - can't
remember if fruit comes into it but think honey does. Is it brose -
something like that?

There are two similar ones, one of which is Atholl Brose.
The one I remember is basically mountains (1) of whipped cream with a
large amount of whisky stirred in alond with toasted oatmeal, and served
with raspeberries

(1) it was 'mountains' when I leant the recipe - we were cooking for 30
people.
--
Kay

On 18/8/08 09:53, in article , "K"
wrote:

Sacha writes
On 17/8/08 21:55, in article , "Rusty
Hinge" wrote:

The message
from Sacha contains these words:

Cassis is certainly blackcurrants but you can ask for a Kir Mûres in France
and get the blackberry version. I don't like Kir Cassis though a Kir
Framboise will do if I'm absolutely pushed. ;-)

Strawberries steeped in whisky with added sugar make a fine liqueur, and
you'd never know the spirit was whisky.

I made a bottle with wild strawberries this year, and it was rather
disappointing.

The next batch will be with cultivated strawbs.

This is making me think of a Scottish dish involving whisky and oats - can't
remember if fruit comes into it but think honey does. Is it brose -
something like that?

There are two similar ones, one of which is Atholl Brose.
The one I remember is basically mountains (1) of whipped cream with a
large amount of whisky stirred in alond with toasted oatmeal, and served
with raspeberries

(1) it was 'mountains' when I leant the recipe - we were cooking for 30
people.

I bet there wasn't much left, Kay. That really does sound fantastic!
--
Sacha
http://www.hillhousenursery.com
South Devon

On Aug 18, 1:30*pm, Sacha wrote:
On 18/8/08 09:53, in article , "K"





wrote:
Sacha writes
On 17/8/08 21:55, in article , "Rusty
Hinge" wrote:

The message
from Sacha contains these words:

Cassis is certainly blackcurrants but you can ask for a Kir Mûres in France
and get the blackberry version. *I don't like Kir Cassis though a Kir
Framboise will do if I'm absolutely pushed. *;-)

Strawberries steeped in whisky with added sugar make a fine liqueur, and
you'd never know the spirit was whisky.

I made a bottle with wild strawberries this year, and it was rather
disappointing.

The next batch will be with cultivated strawbs.

This is making me think of a Scottish dish involving whisky and oats - can't
remember if fruit comes into it but think honey does. *Is it brose -
something like that?

There are two similar ones, one of which is Atholl Brose.
The one I remember is basically mountains (1) of whipped cream with a
large amount of whisky stirred in alond with toasted oatmeal, and served
with raspeberries

(1) it was 'mountains' when I leant the recipe - we were cooking for 30
people.

I bet there wasn't much left, Kay. *That really does sound fantastic!
--
Sachahttp://www.hillhousenursery.com
South Devon- Hide quoted text -

- Show quoted text -

Ask Kay about her home made bread rolls, she introduced me to
breadmakers. Although the last twice I made them, they rose
beautifully but when I took the cling film off them they went down to
nothing again, I must be doing something wrong. I put the cling film
on them when they are rising so that the heat keeps in.

Judith

Judith in France writes
Ask Kay about her home made bread rolls, she introduced me to
breadmakers. Although the last twice I made them, they rose
beautifully but when I took the cling film off them they went down to
nothing again, I must be doing something wrong. I put the cling film
on them when they are rising so that the heat keeps in.

Do you mean cling film at the initial rising, or after you have shaped
the rolls and they are proving?

You don't need that much heat - less heat and the bread rises more
slowly (it is possible to leave the dough to rise in the fridge
overnight so you can cook fresh rolls for breakfast)

Too fast rising means looser dough.

I let the dough rise in the breadmaker. Then heave it out and shape into
rolls, which I stand in the top oven (with the door open) while I put
the main oven on to heat up. When the main oven is up to temperature, I
put the rolls in to cook, buy which time they are almost back up to
reasonable size. They do a little more rising while they themselves are
coming up to temperature.

--
Kay

On Aug 18, 3:29*pm, K wrote:
Judith in France writes

Ask Kay about her home made bread rolls, she introduced me to
breadmakers. *Although the last twice I made them, they rose
beautifully but when I took the cling film off them they went down to
nothing again, I must be doing something wrong. *I put the cling film
on them when they are rising so that the heat keeps in.

Do you mean cling film at the initial rising, or after you have shaped
the rolls and they are proving?

You don't need that much heat - less heat and the bread rises more
slowly (it is possible to leave the dough to rise in the fridge
overnight so you can cook fresh rolls for breakfast)

Too fast rising means looser dough.

I let the dough rise in the breadmaker. Then heave it out and shape into
rolls, which I stand in the top oven (with the door open) while I put
the main oven on to heat up. When the main oven is up to temperature, I
put the rolls in to cook, buy which time they are almost back up to
reasonable size. They do a little more rising while they themselves are
coming up to temperature.

--
Kay

Thanks Kay, I mean after I have shaped them and they are proving, I,
too, do the initial proving in the breadmaker. On this French oven I
don't have a top oven, more's the pity, that's why I use clingfilm to
keep the heat in; imparted in the initial proving.

Judith in France writes
On Aug 18, 3:29*pm, K wrote:
Judith in France writes

Thanks Kay, I mean after I have shaped them and they are proving, I,
too, do the initial proving in the breadmaker. On this French oven I
don't have a top oven, more's the pity, that's why I use clingfilm to
keep the heat in; imparted in the initial proving.

I think the fact they collapsed suggested they had risen too fast, with
large air spaces and little strength, so I'd suggest rising and proving
somewhere less warm. I might be completely wrong, though!
--
Kay

The message

from Judith in France contains these words:

Ask Kay about her home made bread rolls, she introduced me to
breadmakers. Although the last twice I made them, they rose
beautifully but when I took the cling film off them they went down to
nothing again, I must be doing something wrong. I put the cling film
on them when they are rising so that the heat keeps in.

Put the rolls under a big plastic cake box, such as is molished by that
nice Mr. Tupper. Only take it off just before you put it in the oven.

I was given a breadmaker by a friend - she said I might be able to get
it to work.

It mixed OK (well, the paddle would keep getting stuck, otherwise that
bit went according to plan), but it wouldn't bake. Neither would the
paddle come out of its bearing.

I had a look inside, but couldn't see anything obviously wrong - I
disconnected the element and tested it with a multimeter, and that was
OK.

I put it all back together against the time I wanted a small mains
motor, and when that time came, I began dismantling it again. Hum!
What's this wire, floating aimlessly above the board? Well, it can only
go - here...

Soldering-iron out, and reassembled the thing, and everything worked -
except that you couldn't leave it to get on with the mixing, 'cos it
always jammed. It made excellent bread, though, the stuck paddle always
ripped a lump of bread out on removing the loaf from the pan.

In the end I gutted it, removed the paddle, motor, belt, etc, and
plugged the bottom of the pan with a rolled-up and squished bit of
aluminium foil. Now, I mix the dough in the Kenwood Chef (with a
dough-hook), cover the pan with anything that's handy and hang it in a
warm place, and when the dough has risen properly, bung it in the
breadmaker and set it to bake.

Lovely bread.

Bloody fiddle, though.

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig

On Aug 18, 9:17*pm, Rusty Hinge 2
wrote:
The message

from Judith in France contains these words:

Ask Kay about her home made bread rolls, she introduced me to
breadmakers. *Although the last twice I made them, they rose
beautifully but when I took the cling film off them they went down to
nothing again, I must be doing something wrong. *I put the cling film
on them when they are rising so that the heat keeps in.

Put the rolls under a big plastic cake box, such as is molished by that
nice Mr. Tupper. Only take it off just before you put it in the oven.

I was given a breadmaker by a friend - she said I might be able to get
it to work.

It mixed OK (well, the paddle would keep getting stuck, otherwise that
bit went according to plan), but it wouldn't bake. Neither would the
paddle come out of its bearing.

I had a look inside, but couldn't see anything obviously wrong - I
disconnected the element and tested it with a multimeter, and that was
OK.

I put it all back together against the time I wanted a small mains
motor, and when that time came, I began dismantling it again. Hum!
What's this wire, floating aimlessly above the board? Well, it can only
go - here...

Soldering-iron out, and reassembled the thing, and everything worked -
except that you couldn't leave it to get on with the mixing, 'cos it
always jammed. It made excellent bread, though, the stuck paddle always
ripped a lump of bread out on removing the loaf from the pan.

In the end I gutted it, removed the paddle, motor, belt, etc, and
plugged the bottom of the pan with a rolled-up and squished bit of
aluminium foil. Now, I mix the dough in the Kenwood Chef (with a
dough-hook), cover the pan with anything that's handy and hang it in a
warm place, and when the dough has risen properly, bung it in the
breadmaker and set it to bake.

Lovely bread.

Bloody fiddle, though.

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig

Brilliant Rusty, I don't have a big plastic cover thing so I shall be
amusing myself looking round the hypermarket for one. I think I need
you here for a few jobs, you can't refuse as we were neighbours!! I
too have a problem with the mixing bit remaining in the bread and
actually getting the bread out of the pan, now I put a tea towel on
the floor and bang it hard, until it comes out still with paddle
inside bread. A quick flick of a tool, searching for the paddle,
flick, and it's out! There must be an easier way lol

Judith

The message

from Judith in France contains these words:

Brilliant Rusty, I don't have a big plastic cover thing so I shall be
amusing myself looking round the hypermarket for one. I think I need
you here for a few jobs, you can't refuse as we were neighbours!! I
too have a problem with the mixing bit remaining in the bread and
actually getting the bread out of the pan, now I put a tea towel on
the floor and bang it hard, until it comes out still with paddle
inside bread. A quick flick of a tool, searching for the paddle,
flick, and it's out! There must be an easier way lol

Best way is to roll-up a ball of aluminium foil so that it is slightly
larger than the bush the paddle goes in.

Mix the bread, tip it out when done, remove the paddle and substitute
the ball of foil, pressing it down so that it is flush with the bottom
of the pan.

Replace pan, splumph in dough, then continue as usual.

Unforget to press out foil before the next mixing, though, as you don't
want to have to go fishing amongst the casing for potential
works-jamming cylinders of foil...

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig

On Aug 19, 12:21*pm, Rusty Hinge 2
wrote:
The message

from Judith in France contains these words:

Brilliant Rusty, I don't have a big plastic cover thing so I shall be
amusing myself looking round the hypermarket for one. *I think I need
you here for a few jobs, you can't refuse as we were neighbours!! *I
too have a problem with the mixing bit remaining in the bread and
actually getting the bread out of the pan, now I put a tea towel on
the floor and bang it hard, until it comes out still with paddle
inside bread. *A quick flick of a tool, searching for the paddle,
flick, and it's out! *There must be an easier way lol

Best way is to roll-up a ball of aluminium foil so that it is slightly
larger than the bush the paddle goes in.

Mix the bread, tip it out when done, remove the paddle and substitute
the ball of foil, pressing it down so that it is flush with the bottom
of the pan.

Replace pan, splumph in dough, then continue as usual.

Unforget to press out foil before the next mixing, though, as you don't
want to have to go fishing amongst the casing for potential
works-jamming cylinders of foil...

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig

I won't be able to remember all this so I am printing it out, thanks
Rusty.

Judith

On Aug 18, 3:45*pm, AriesVal
wrote:
On Mon, 18 Aug 2008 06:41:18 -0700 (PDT), Judith in France wrote:
Ask Kay about her home made bread rolls, she introduced me to
breadmakers. *Although the last twice I made them, they rose
beautifully but when I took the cling film off them they went down to
nothing again, I must be doing something wrong. *I put the cling film
on them when they are rising so that the heat keeps in.

I've stopped using my breadmaker. *I make my bread in a Kenwood mixer with a
dough hook. *I make two big loaves at a time using a mixture of strong
flours - this week it was a little organic white, organic wholewheat,
granary flour and some mixed seeded flour. *

I let the dough rise once, knock back and put into two 2 lb double skinned
loaf tins and let it rise again covered with unbleached non stick baking
paper (similar to greaseproof paper but not stick). *I then leave until well
risen in the tins, then place in a very hot oven for 10 mins, lower the heat
a little, and continue to bake for another 20 - 25 mins until cooked through
and the loaves sound hollow when tapped. *

Delicious!
--
Watch your thoughts; *they become words.
Watch your words; *they become actions.http://valerie.aries.googlepages..com/ariesval

The bread is fine in the breadmaker, it's just my rolls are not doing
as well as Kay's. I too have a big Kenwood with a doughhooh and I
always used that until the breadmaker was bought. I wonder if I can
get the non stick baking paper you mention in France? Where do you
buy it Val as I could pick up some in September when I visit my girls.

Judith

On Mon, 18 Aug 2008 16:35:13 +0100, Judith in France wrote
(in article
):

On Aug 18, 3:45*pm, AriesVal
wrote:
On Mon, 18 Aug 2008 06:41:18 -0700 (PDT), Judith in France wrote:
Ask Kay about her home made bread rolls, she introduced me to
breadmakers. *Although the last twice I made them, they rose
beautifully but when I took the cling film off them they went down to
nothing again, I must be doing something wrong. *I put the cling film
on them when they are rising so that the heat keeps in.

I've stopped using my breadmaker. *I make my bread in a Kenwood mixer with a
dough hook. *I make two big loaves at a time using a mixture of strong
flours - this week it was a little organic white, organic wholewheat,
granary flour and some mixed seeded flour. *

I let the dough rise once, knock back and put into two 2 lb double skinned
loaf tins and let it rise again covered with unbleached non stick baking
paper (similar to greaseproof paper but not stick). *I then leave until well
risen in the tins, then place in a very hot oven for 10 mins, lower the heat
a little, and continue to bake for another 20 - 25 mins until cooked through
and the loaves sound hollow when tapped. *


The bread is fine in the breadmaker, it's just my rolls are not doing
as well as Kay's. I too have a big Kenwood with a doughhooh and I
always used that until the breadmaker was bought. I wonder if I can
get the non stick baking paper you mention in France? Where do you
buy it Val as I could pick up some in September when I visit my girls.

Judith

Judith, I too make my bread in (with) a Kenwood mixer using a very similar
method to Val, but I don't use non-stick baking paper. I cut up an old
plastic bag and oil it lightly and use that. (I don't use plastic carriers as
a rule, but sometimes they get forced on me!) I did think quite seriously
about getting a breadmaker until I realised that a large loaf was just taller
- not larger all round - and I also make two big loaves at a time using a
1.5kg bag of flour.

--
Sally in Shropshire, UK
Posted through the usenet newsgroup uk.rec.gardening

On Aug 19, 9:52*pm, Sally Thompson wrote:
On Mon, 18 Aug 2008 16:35:13 +0100, Judith in France wrote
(in article
):





On Aug 18, 3:45*pm, AriesVal
wrote:
On Mon, 18 Aug 2008 06:41:18 -0700 (PDT), Judith in France wrote:
Ask Kay about her home made bread rolls, she introduced me to
breadmakers. *Although the last twice I made them, they rose
beautifully but when I took the cling film off them they went down to
nothing again, I must be doing something wrong. *I put the cling film
on them when they are rising so that the heat keeps in.

I've stopped using my breadmaker. *I make my bread in a Kenwood mixer with a
dough hook. *I make two big loaves at a time using a mixture of strong
flours - this week it was a little organic white, organic wholewheat,
granary flour and some mixed seeded flour. *

I let the dough rise once, knock back and put into two 2 lb double skinned
loaf tins and let it rise again covered with unbleached non stick baking
paper (similar to greaseproof paper but not stick). *I then leave until well
risen in the tins, then place in a very hot oven for 10 mins, lower the heat
a little, and continue to bake for another 20 - 25 mins until cooked through
and the loaves sound hollow when tapped. *

The bread is fine in the breadmaker, it's just my rolls are not doing
as well as Kay's. *I too have a big Kenwood with a doughhooh and I
always used that until the breadmaker was bought. *I wonder if I can
get the non stick baking paper you mention in France? *Where do you
buy it Val as I could pick up some in September when I visit my girls.

Judith

Judith, I too make my bread in (with) a Kenwood mixer using a very similar
method to Val, but I don't use non-stick baking paper. *I cut up an old
plastic bag and oil it lightly and use that. (I don't use plastic carriers as
a rule, but sometimes they get forced on me!) *I did think quite seriously
about getting a breadmaker until I realised that a large loaf was just taller
- not larger all round - and I also make two big loaves at a time using a
1.5kg bag of flour.

--
Sally in Shropshire, UK
Posted through the usenet newsgroup uk.rec.gardening- Hide quoted text -

- Show quoted text -

Hi Sally before I reply to your post, I pick up the "you know what"
that came from your cousin, next month, thanks for the intro. Many
years ago, before breadmakers, I used to make the bread, the children
were very young and I used to make a lot of bread! I used the big
Kenwood and it was always a success. Now the Kenwood sits in the
pantry and I hardly use it except for Christmas cakes and big mixes
otherwise I just use a small hand mixer. When Edward makes Pitta
bread, he uses your plastic bag with olive oil technique.

Judith

On Tue, 19 Aug 2008 22:15:56 +0100, Judith in France wrote
(in article
):

On Aug 19, 9:52*pm, Sally Thompson wrote:

snip
Judith, I too make my bread in (with) a Kenwood mixer using a very similar
method to Val, but I don't use non-stick baking paper. *I cut up an old
plastic bag and oil it lightly and use that.
snip

Hi Sally before I reply to your post, I pick up the "you know what"
that came from your cousin, next month, thanks for the intro. Many
years ago, before breadmakers, I used to make the bread, the children
were very young and I used to make a lot of bread! I used the big
Kenwood and it was always a success. Now the Kenwood sits in the
pantry and I hardly use it except for Christmas cakes and big mixes
otherwise I just use a small hand mixer. When Edward makes Pitta
bread, he uses your plastic bag with olive oil technique.


Good luck with the "you know what". As I said before, lots of very good
advice on sci.agriculture.poultry. You don't need to subscribe, you could
always just browse through the archives on Goggle Gropes.

I am having great fun with my new companions, so I hope you enjoy yours just
as much.

There, that's got them all guessingg.

I couldn't live without my Kenwood - I use it all the time, not just for
bread-making!

--
Sally in Shropshire, UK
Posted through the usenet newsgroup uk.rec.gardening

On Tue, 19 Aug 2008 21:56:15 +0100, AriesVal wrote
(in article ):

On Tue, 19 Aug 2008 21:52:04 +0100, Sally Thompson wrote:

Judith, I too make my bread in (with) a Kenwood mixer using a very similar
method to Val, but I don't use non-stick baking paper. I cut up an old
plastic bag and oil it lightly and use that. (I don't use plastic carriers
as
a rule, but sometimes they get forced on me!) I did think quite seriously
about getting a breadmaker until I realised that a large loaf was just
taller
- not larger all round - and I also make two big loaves at a time using a
1.5kg bag of flour.

That's what I do too Sally. Make two big loaves and freeze one. I don't
eat a lot of bread so one large loaf lasts Tony for almost a week, and then
I defrost the second one. I use a mixture of flours including one with
mixed seeds in it - delicious

I bake two loaves every ten days or so.


I think you must be me in a parallel universe - you too have a Tony, and
chickens. What else I wonder?

:-)

--
Sally in Shropshire, UK
Posted through the usenet newsgroup uk.rec.gardening