Beetroot bread and other recipes

[Thomzo]

Hi Guys
In response to popular demand, below I will post my 3 favourite bread recipes. These are all from "The Ultimate Bread Machine Cookbook" by Jennie Shapter, published by Anness Publishing Limited. ISBN number 1 84309 184 4.

It is my bible for bread making and has some absolutely brilliant recipes. These happen to be my favourites because they are so easy but there are some other lovely recipes. I hope the publishers will forgive this blatant breach of their copyright in exchange for the free advertising.

I have amended each of the recipes very slightly to my taste. What I have posted below is my version.

My breadmaker only makes small loaves so those are the recipes posted, whereas the book gives recipes for medium and large as well. If you want the larger recipes let me know.

Zoe

[Thomzo]

Beetroot Bread

This is the prettiest bread I have ever seen. It has a pink crust with a yellow centre (brighter if you use the onions) with pink dots of beetroot. Ideal with soup or a stew.

5fl oz water
1 cup grated raw beetroot
2 spring onions chopped (optional)
13oz white bread flour
1/2 oz butter
1tsp salt
1tsp granulated sugar
2tsp dried yeast.

Cook on the basic/normal setting - medium crust if you have the option.

I tend to bash the beetroot into bits with the food processor rather than grating it.

[Thomzo]

Oatmeal bread

The recipe for this is actually maple and oatmeal loaf. I use medlar syrup (http://www.selfsufficientish.com/forum/ ... php?t=5124) instead of the maple syrup. I imagine you could use honey instead.

This is great for breakfast and ideal for sandwiches.

7.5 floz water
1tbsp maple syrup
10.5 oz white bread flour
2oz wholemeal bread flour
3/4 oz porridge oats (the recipe calls for rolled oats here)
1tbsp porridge oats (the recipe calls for oatbran here)
1 tsp salt
1 tsp granulated sugar
1oz butter
2tsp dried yeast.

Cook on the basic/normal setting - medium crust

[Thomzo]

Carrot Bread
The actual recipe includes 1tsp fennel seeds but I don't add those. This is another pretty loaf. You can vary the size of the carrot pieces. Another one that is good for soup. Wait a day before trying to use it in sandwiches. Again, I use medlar syrup in place of the honey but only because I have loads of it to use up.

I sometimes substitute 2oz of wholemeal flour for 2oz white just to make it a bit more healthy. If I do then I use 1tbsp milk rather than powder just to increase the liquid content.


6.5 floz water
1tbsp sunflower oil.
1tsp clear honey
1cup grated carrot
13oz white bread flour
1tbsp skimmed milk powder
1tsp salt
2tsp dried yeast.

Cook on the basic/normal setting - medium crust.

Enjoy

[Cassiepod]

Woweeeee

Can't wait to get home or to get my hands on my sister's bread machine .

Thankyou very very much.

[wulf]

I second the recommendation for the book and the wonders of beetroot bread (still haven't tried out the other two but have made use of many other recipes in there).

Unfortunately, our breadmachine is finally dead (at least, the mechanism limps on but the plug has come out of the bottom of the pan!). Since we're trying to lose a bit of weight and a daily dose of bready carbohydrates is not exactly what we need, we will probably make do with manual (or food processor assisted) dough for a while and a few less loaves.

Wulf

[Jack]

Gidday

I am trying to convert your beetroot recipe.

How much is 13 oz like compared to a cup.

You see I am a lazy bugger and don't like to pee around with mesuring weights.

[Wormella]

http://www.onlineconversion.com/

That genreally helps!

[Muddypause]

I don't think there is a simple way to convert a weight to a volume - a cup of oat flakes is not going to weigh the same as a cup of rice, for example. You're gonna have to do the first one the hard way, Jack; weight out whatever it is, and then see how many cups' worth it is. Then the next time, you can do it all in cups.

[Jack]

Gidday

Thanks for that. Will look into it

[Bonniegirl]

Gidday

I am trying to convert your beetroot recipe.

How much is 13 oz like compared to a cup.

You see I am a lazy bugger and don't like to pee around with mesuring weights.

Hey Jack, by the time you've piddled about converting it all ya could have just weighed it out!

[Jack]

Gidday

Ah! Yeah But!

I gotta think ahead for my old tiny little brain. If I know approx how many cups I don't need to piddle around with weighing or converting or anything so I wouldn't need to go wash my hands and have them damp when playing with the flour. If you know what I mean.

[Millymollymandy]

Isn't it funny - I hate recipes with cups, cos I don't know how much I'm supposed to need in the first place to go and buy!

I don't mean flour and sugar, it is recipes that say '4 cups of chopped cucumber'. OK so how many cucumbers do I need to get? And chopped how big or small, cos the volume will change. Packed down hard or really loose? The volume will change. It is really annoying.

[wulf]

Most recipes allow a bit of latitude. If it doesn't work as well as you wanted, try with almost the same measures you used before but adjusting one of the parameters. Even with baking, which is more precise than making a stew, you can fairly quickly refine things to suit your set of measures, your local choice of ingredients and even your personal touch in putting it all together.

Wulf

[Thomzo]

Hi
The book has all the recipes in cups, metric and imperial measures. I just posted the imperial cos I was too lazy to type it all out. I did try using the cup measurements, as my bread machine came with a measuring cup, but found it wasn't accurate enough.

I do find that I get much better results if I measure the liquid and the flour very accurately, the rest you can play with a bit.

Zoe