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Wholemeal, white, brown, seeded? Do you ever make your own?

I normally go for an oatmeal one, but love Tiger Bread.

ooooooh i also like tiger bread :-4

Mostly i buy a seeded wholemeal.

crazygal;639367 wrote: Wholemeal, white, brown, seeded? Do you ever make your own?


I am partial to Russian Rye, Multi Grain and San Francisco Sour Dough.

Any rye, and any dark, grainy, coarse bread. The harder I have to work to eat it, the better I like it, generally.

And yet I have fond memories of my childhood when I would open my Voyage to the Bottom of the Sea lunch box at school to discover my favourite sandwich of bologna (baloney) and Miracle Whip on soft processed white doughy stick-to-the-roof-of-your-mouth bread-like product. Children really do have questionable tastes. This child did, anyway.

Rye or Italian are my favorites. I have a read machine, and every once in a while will make bread. I have made a really good raisin bread in it.

Tiger bread is a fav for me at the moment:)

I like Rye, not heard of Tiger bread. I used to always buy the Hovis I think was the brand with sunflower and other seeds in it. I mainly now buy though, Best of Both or Wholemeal as I don't eat a lot of bread, it's mainly Ryan with toast.

I like rye.

Depends on the sammich. Rye or pumpernickel for my reubans, wheat for tuna or chicken salad, kaiser roll for crispy chicken. I do whole wheat bagels with my breakfast.

crazygal;639367 wrote: Do you ever make your own?


I make my own with:

11 oz. water,

7 oz. wholemeal, "organical Dove's Farm" for preference,

7 oz. white, "organical Dove's Farm" for preference,

2 oz. porridge oats,

1 Good slosh of oil, 100% rapeseed or extra-virgin olive,

2tsb. sugar, any,

2 tsp "easy blend" yeast (or a good lump of fresh yeast) -

in a breadmaking machine, at least every two days on average. You'd think that the oats would be obvious in the bread, wouldn't you - but they aren't.

Nice "nutty" flavour. Good, repeatable standard. The water-absorbing-power of the cereals and the ambient temperature may necessitate slight adjustments of sugar, water, or yeast, though. If you can use lard or other "hard" fat, it's better, but not vital.

Tater Tazz;639622 wrote: I like rye.


Rye bread tastes unremittingly awful to me, heavy, and slightly rancid, too.

Bill Sikes;639633 wrote: I make my own with:

11 oz. water,

7 oz. wholemeal, "organical Dove's Farm" for preference,

7 oz. white, "organical Dove's Farm" for preference,

2 oz. porridge oats,

1 Good slosh of oil, 100% rapeseed or extra-virgin olive,

2tsb. sugar, any,

2 tsp "easy blend" yeast (or a good lump of fresh yeast) -

in a breadmaking machine, at least every two days on average. You'd think that the oats would be obvious in the bread, wouldn't you - but they aren't.

Nice "nutty" flavour. Good, repeatable standard. The water-absorbing-power of the cereals and the ambient temperature may necessitate slight adjustments of sugar, water, or yeast, though. If you can use lard or other "hard" fat, it's better, but not vital.


That sounds healthy and tasty. I think I shall purchase myself a bread maker and give it a go. Any tips for a man that can cook decently, but has never made bread; well besides cornbread.

Ciabatta Italian bread with thick chewy crust and oily interior. French baguettes chomped straight from the loaf. Irish soda bread. Ahhhhhhhhhhhhhhhhhhhh

Any good, crusty, sweet smelling, freshly home baked bread.

crazygal;639605 wrote: not heard of Tiger bread


Tiger bread is bread that's had an egg wash applied, so that after baking it has a vaguely tiger-skin like slightly glazed appearence. It's sold by Tesco, perhaps others.

Re. Supermarket bread (UK). Did you know that at least the majority, perhaps all of Tesco's bread arrives at the "instore bakery" as readymix (just add water)? Waitrose get theirs "part baked", and just finish-bake the stuff in-store, according to stall who I've had conversations with. Not very traditional.

Gosh KB, you reminded me of a big omission... American corn bread!!!! A good brew is to die for.

KB.;639638 wrote: i think I shallpurchase myself a bread maker and give it a go. Any tips for a man that can cook decently, but has never made bread; well besides cornbread.


Try to make one sort of bread reasonably consistently. Don't mess about with adding any odds and ends until you can do that. Don't use any salt (that said, your taste might expect some, but it isn't necessary, and isn't good for your blood presssure). Find out a little about what the ingredients are and how they work (react) with each other (and temperature), especially yeast and sugar. Don't be upset about "failures", they aren't expensive, but think about *why* they didn't work as expected. Persevere. It's not hard to get an edible (if not perfect!) result.

AussiePam;639642 wrote: Gosh KB, you reminded me of a big omission... American corn bread!!!! A good brew is to die for.


And you reminded me of one of my forgotten favorites, Ciabatti Italian bread. I love it.

Pinky;639676 wrote: Ooh yeah! Soda Bread is lovely...haven't made any of that in a while!


Mmmmmm.... Toasted soda bread with cheese and tomato....

That's lunch sorted for tomorrow:D

Pinky;639682 wrote: Cor, I'm going to have to do some this week now!


Brings back memories...... My aunt used to make it fresh on the griddle every saturday. Me and my cousins used to sit round the kitchen table and scoff the lot!!

.....Specially currant (sp?) sodas

My mouth is watering now:wah:

I think any bread is good bread.

Unless it's moldy.

I love bread!

Any kind of bread!! :yh_drool

French baguttes, Semolina, Tuscan, Black, Pita, Flat, Rye, Multi Grain, Corn

Get the picture? This is why I will never be skinny.

Challa (egg)

Potato

Pumpernickel

I just had some fresh Tiger bread:)

pinkchick;645974 wrote: I just had some fresh Tiger bread:)


Is that like rye and pump mixed up ?

I love most bread, but really enjoy garlic bread, just not sure Jim does after i've eaten it

Nomad;645978 wrote: Is that like rye and pump mixed up ?


:wah: :wah:

Not really - it has got a particular taste to it but I'm not sure how you would describe it

I love sun dried tomatoe bread.:-4

I love all bread but mine would be

sourdough

jewish rye

russian rye

pumpernickel

shepherd's bread

irish soda bread

brown bread

garlic bread

gingerbread

Isn't 'bread' Brit speak for greenbacks, Aussie dollars, Sterling, euros etc etc. I'm happy to receive donations in any sound currency. Also take travellers cheques, Visacard, Mastercard, Diners etc.

Attached files

RedGlitter;646113 wrote: I love all bread but mine would be



sourdough

jewish rye

russian rye

pumpernickel

shepherd's bread

irish soda bread

brown bread

garlic bread

gingerbread






Can we really define gingerbread as a bread ?

I think the bread in gingerbread might be misleading if not outright deceptive.

I bake my own bread, well, when I get the time, I bake Challah, which we eat on the Sabbath, it is a sweet bread and I make it with honey, and it is delicious, I have some lovely photographs of my loaves of Challah. This is my favourite bread because we only eat this on special occasions.