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I have a bread maker, after making my own soda bread it is now languishing unused in a cupboard.....My wife wants to sell her bread making machine Russell Hobbs in great condition little used , she did not take to it hee hee £40 Not the right place to post stuff for sale but hey HO.
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I have a bread maker, after making my own soda bread it is now languishing unused in a cupboard.....
we had a bread maker once , and every loaf had a slightly weird flavor and consistency . stuck with it for a bit ,but never really liked the bread it made
You can have mine for free if you can get here.I had a bread maker until I moved up here back in 2018.
I gave it away to charity as I needed to downsize and didnt reckon i would need it again.
Not one of my better ideas as i really wished i had it now !!!
Thanks for the offer but as I am in Scotland we are in a stricter lockdown than EnglandYou can have mine for free if you can get here.
No problem, its not going anywhere so if things change, or the WC Express is passing feel free to get in touch...Thanks for the offer but as I am in Scotland we are in a stricter lockdown than England
In Fact I am in double lockdown as Calmac have their ferries running on an essential user only situation until at least 15th July !!
This popped up on my Facebook page thought it might interest some on here, it’s a recipe for Japanese milk bread
Ingredients
For the tangzhong
2 tbsp bread flour (approx 25g)
6 tbsp water
For rest of loaf
300 g bread flour approx 2 cups plus 2 tbsp
2 tsp fast acting yeast (technically a little under but can use 1 sachet, 1/4oz/ 7g)
120 ml milk 1/2 cup (lukewarm or room temp, but not hot)
30 g unsalted butter 2tbsp, melted but not hot
1 tsp salt
3 tbsp sugar (caster sugar/fine), approx 42g
1 egg
To glaze
1 egg (lightly beaten - won't need all)
Instructions
For tangzhong - made slightly ahead
Put water and flour for tangzhong in a small pan. Mix until smooth and no lumps remain - do this before turning on the heat.
Warm the flour paste gently over a medium-low heat until it thickens, stirring constantly. You should see trails left by the spoon/whisk as you stir it. Set the pan aside to cool.
To make bread
Measure out the remaining ingredients into a large bowl (flour, yeast, milk, melted butter, sugar, salt and egg). Add the cooled tangzhong - I gently beat the egg into the tangzhong first to both save the tangzhong being too thick and help egg to mix better but you don't need to, just make sure you mix it well. Mix all the ingredients together then knead, either in mixer or by hand on a floured surface. Add a little more flour if needed.
Once the dough is no longer sticky, transfer to a lightly oiled bowl. Cover and leave to rise in a relatively warm place until doubled - around 1 hour.
Once it has risen, knock back the dough, divide into three pieces. Set the other pieces to one side and roll one piece into an oval.
Fold one side of dough over to halfway across the remaining dough then fold the other side on top so you have three layers (see photos above). Gently roll slightly, if needed, then roll up the piece of dough as you would a cinnamon roll.
Repeat with the other pieces of dough then put all three rolls of dough in an oiled loaf pan - 9x5in (22x12cm) or slightly smaller.
Cover and leave to rise again until the loaf is just reaching the top of the pan. Preheat oven to 350F/175C. Lightly beat the egg and brush the top of the loaf with egg wash.
Bake the loaf for approx 30 minutes until golden brown. If it browns too fast, tent with foil for the last part of cooking. Turn onto a cooling rack to cool before slicing.
Notes
Note the measurements are in weight first as these are more accurate. It is always best to be as consistent as possible when baking bread, so I'd recommend trying to use weight measurements, but cups are listed as well if not.
Nutrition
Calories: 103kcal | Carbohydrates: 17g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 154mg | Potassium: 37mg | Fiber: 1g | Sugar: 3g | Vitamin A: 74IU | Calcium: 13mg | Iron: 1mg
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Yes I have plenty of yeast and flour lots of bread flour and plain flour in our supermarkets but not a lot of self-raising flour all is normal here nowNigel has made Japanese milk bread and posted earlier in the thread, Annie. It certainly looks like a challenge to a novice like me!
Thanks for posting, the recipe, Annie.
BTW, did you ever get more bread making ingredients and make some loaves? Our local stores are almost back to normal on the home baking front.
Colin