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Sunday, 15 April 2007

Easy Breads

This is one of many recipes I hope to share with those of you who have a breadmaker. You see, I am a gadget junkie and I have made breads by hand but being as lazy as I am, I love using my breadmaker.

If your breadmaker has a dough setting then, over time, be prepared to make some delicious rolls, loaves and dampers.

First, though, a warning:

Most of my recipes use 3 cups of flour or solids to 400mls fluid.

Check the ratios for your machine.

For some reason here in the mid-north of South Australia (some of you none-Australians will have heard this referred to as ‘Heaven’ in various religious texts) the fluid amount is often a lot more than the book that comes with the machine. Adjust it for wherever you are.

Basic White Loaf
400mls Milk
3 Cups Bread making Flour (English people, I think it is called Strong Flour) – has flour, sugar, improver and salt in the right quantities
1 to 1½ teaspoons yeast
1 tablespoon olive oil

Bung it all into the breadmaker in the order that your machine manufacturer recommends.

Set it to Dough cycle.

When complete, empty out and punch down and let rise a second time.



Cut into small rolls and place on oiled trays or place into a loaf tin or 2.

Cook at about 200c for about 20 to 30 minutes until cooked.



Parsley and Parmesan Wholemeal Loaf
430mls Water
3½ Cups Wholemeal Bread mix
1½ teaspoon Dijon mustard (or your favourite)
½ Cup chopped parsley
3 Tablespoon Parmesan Cheese
2 teaspoon yeast

Bung it all into the breadmaker in the order that your machine manufacturer recommends.

Set it to Dough cycle.

When complete, cut into roll size and allow it to rise on oiled trays.

Cook in the oven 200c for about 20 minutes.



Delicious to have with our home-made cuppa soups 8-)

Enjoy, Doc ;-)


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