http://www.kitchenfoods.co.uk/forum/ Thu, 11 Mar 2010 15:40:35 +0000 MyBB http://www.kitchenfoods.co.uk/forum/showthread.php?tid=30 Wed, 05 Aug 2009 18:34:39 +0000 Brisycom http://www.kitchenfoods.co.uk/forum/showthread.php?tid=30
I have followed the Farmhouse recipe that came with the Farmhouse Bread Improver and am making it in a Morphy Richards Fast Bake breadmaker.

During the initial mix and 1st knead it was soft ball and seemed perfect, not too hard and not too wet.

The problem is that after the first rise and the padle went to knock the dough down for the second knead the dough seems to have gone quite wet and would not ball up on the second knead leaving half the dough stuck to the sides.

Is this right for the Farmhouse loaf or have I done something wrong, it just didn't look right to me.

It is still making as I write this, so have no idea how it will turn out.

Followed the recipe exactly with

500g Alison Super Strong White Bread Flour,
300ml Water,
1 Teaspoon Salt
1 Teaspoon Farhouse Bread Improver
1 Sachet of Hovis Fast Action Yeast

Any advice would be very much appreciated.

Regards,
Brisycom]]>
I have followed the Farmhouse recipe that came with the Farmhouse Bread Improver and am making it in a Morphy Richards Fast Bake breadmaker.

During the initial mix and 1st knead it was soft ball and seemed perfect, not too hard and not too wet.

The problem is that after the first rise and the padle went to knock the dough down for the second knead the dough seems to have gone quite wet and would not ball up on the second knead leaving half the dough stuck to the sides.

Is this right for the Farmhouse loaf or have I done something wrong, it just didn't look right to me.

It is still making as I write this, so have no idea how it will turn out.

Followed the recipe exactly with

500g Alison Super Strong White Bread Flour,
300ml Water,
1 Teaspoon Salt
1 Teaspoon Farhouse Bread Improver
1 Sachet of Hovis Fast Action Yeast

Any advice would be very much appreciated.

Regards,
Brisycom]]> http://www.kitchenfoods.co.uk/forum/showthread.php?tid=29 Fri, 19 Jun 2009 12:45:17 +0000 Emma http://www.kitchenfoods.co.uk/forum/showthread.php?tid=29 The site is here; http://www.sausagemaking.org

Cheers
Emma x]]> The site is here; http://www.sausagemaking.org

Cheers
Emma x]]> http://www.kitchenfoods.co.uk/forum/showthread.php?tid=28 Sun, 07 Jun 2009 16:52:22 +0000 Emma http://www.kitchenfoods.co.uk/forum/showthread.php?tid=28 Here's the tomtom POI's as promised over on the campsite forum, the file is a zip file that will need unzipping.
There's lots of POI's on it including Archies campsites in europe and one called euro 1200 campsites, also speed cameras,ferry ports, McDonalds!, Morrisons etc etc
For those jumping over from there please repay me by having a little browse through my shop here kitchen Foods

Cheers]]> Here's the tomtom POI's as promised over on the campsite forum, the file is a zip file that will need unzipping.
There's lots of POI's on it including Archies campsites in europe and one called euro 1200 campsites, also speed cameras,ferry ports, McDonalds!, Morrisons etc etc
For those jumping over from there please repay me by having a little browse through my shop here kitchen Foods

Cheers]]> http://www.kitchenfoods.co.uk/forum/showthread.php?tid=27 Sun, 31 May 2009 08:39:20 +0000 bakerboy http://www.kitchenfoods.co.uk/forum/showthread.php?tid=27
1)Why don't the government buy houses for MP's working in London then sell them for a profit to us (the tax payer) instead of a profit for the MP.
2)Why don't they simply rent apartments for them whilst working in London.
3)Why don't they put them up in hotels (there's a cheap premier lodge at London bridge)
4)Why don't they house them in the Olympic Village once that has finished.
5) They should be made to submit the expenses claims through the company I work for, they would be lucky to get a pencil through without questions!!

Just ideas!!]]>
1)Why don't the government buy houses for MP's working in London then sell them for a profit to us (the tax payer) instead of a profit for the MP.
2)Why don't they simply rent apartments for them whilst working in London.
3)Why don't they put them up in hotels (there's a cheap premier lodge at London bridge)
4)Why don't they house them in the Olympic Village once that has finished.
5) They should be made to submit the expenses claims through the company I work for, they would be lucky to get a pencil through without questions!!

Just ideas!!]]> http://www.kitchenfoods.co.uk/forum/showthread.php?tid=26 Tue, 26 May 2009 18:10:09 +0000 Highrise http://www.kitchenfoods.co.uk/forum/showthread.php?tid=26
This is based on a Gordon Ramsay recipe tweaked to include flour improver which dramatically cuts the time needed – one rise instead of two and a lot quicker at that. These babas are absolutely delicious.

250g bread flour
1 tsp salt
1 sachet easy blend yeast
1 tsp farmhouse flour improver
1 lemon, zest grated
2 tbs clear honey
1 tsp vanilla extract
6 medium eggs, beaten lightly
100g unsalted butter, softened
75g sultanas
250g caster sugar
250ml water
1 lemon zest peeled in strips
6tbs white rum
Double or whipping cream, whipped

In a bowl:
a. Warm honey until runny and beat in vanilla and half the eggs

Using a food mixer:
b. Mix the flour, salt, yeast, flour improver and grated lemon zest
c. Add honey mixture
d. Then add the butter a chunk at a time, beating for 3 mins until smooth
e. Continue to beat at medium speed for five minutes, adding remaining egg in stages
f. Incorporate the sultanas at the end
g. Divide dough between 16 greased dariole moulds
h. Allow to rise in warm place until approaching the top of the moulds
i. Bake 15mins at 200C
j. Cool slightly and level bun bases to the top of the moulds. Turn out to cool.
k. Dissolve the sugar in water and add lemon peel. Boil for 5 mins then remove the lemon peel.
l. Add the rum to the hot syrup
m. Return the buns to the moulds
n. Pour the hot syrup onto the buns to saturate them. Leave them to stand for a few minutes until cold
o. Turn out the buns to drain. (Catch the spare syrup with the off-cuts from levelling the bases – cook’s samples!)
p. Top with whipped cream and stand in paper muffin cases]]>
This is based on a Gordon Ramsay recipe tweaked to include flour improver which dramatically cuts the time needed – one rise instead of two and a lot quicker at that. These babas are absolutely delicious.

250g bread flour
1 tsp salt
1 sachet easy blend yeast
1 tsp farmhouse flour improver
1 lemon, zest grated
2 tbs clear honey
1 tsp vanilla extract
6 medium eggs, beaten lightly
100g unsalted butter, softened
75g sultanas
250g caster sugar
250ml water
1 lemon zest peeled in strips
6tbs white rum
Double or whipping cream, whipped

In a bowl:
a. Warm honey until runny and beat in vanilla and half the eggs

Using a food mixer:
b. Mix the flour, salt, yeast, flour improver and grated lemon zest
c. Add honey mixture
d. Then add the butter a chunk at a time, beating for 3 mins until smooth
e. Continue to beat at medium speed for five minutes, adding remaining egg in stages
f. Incorporate the sultanas at the end
g. Divide dough between 16 greased dariole moulds
h. Allow to rise in warm place until approaching the top of the moulds
i. Bake 15mins at 200C
j. Cool slightly and level bun bases to the top of the moulds. Turn out to cool.
k. Dissolve the sugar in water and add lemon peel. Boil for 5 mins then remove the lemon peel.
l. Add the rum to the hot syrup
m. Return the buns to the moulds
n. Pour the hot syrup onto the buns to saturate them. Leave them to stand for a few minutes until cold
o. Turn out the buns to drain. (Catch the spare syrup with the off-cuts from levelling the bases – cook’s samples!)
p. Top with whipped cream and stand in paper muffin cases]]> http://www.kitchenfoods.co.uk/forum/showthread.php?tid=25 Fri, 22 May 2009 22:34:31 +0000 Mike D http://www.kitchenfoods.co.uk/forum/showthread.php?tid=25

As I buy the Kitchen Foods bread improver, I thought I would join in

I found this forum through the Sausagemaking forum - yes, I know, sausagemaking, but there is a section about bread too. One of the regular members on there posted a link to here...so I nipped across ]]>

As I buy the Kitchen Foods bread improver, I thought I would join in

I found this forum through the Sausagemaking forum - yes, I know, sausagemaking, but there is a section about bread too. One of the regular members on there posted a link to here...so I nipped across ]]> http://www.kitchenfoods.co.uk/forum/showthread.php?tid=24 Wed, 20 May 2009 13:34:48 +0000 jottwo http://www.kitchenfoods.co.uk/forum/showthread.php?tid=24
I've also experimented with a wholemeal ciabatta, substituting all wholemeal flour for white. You don't get the same open texture as a white ciabatta, but a very acceptable result all the same.]]>
I've also experimented with a wholemeal ciabatta, substituting all wholemeal flour for white. You don't get the same open texture as a white ciabatta, but a very acceptable result all the same.]]> http://www.kitchenfoods.co.uk/forum/showthread.php?tid=23 Sun, 10 May 2009 09:37:14 +0000 Caz http://www.kitchenfoods.co.uk/forum/showthread.php?tid=23
The doctor arrived, and examined the baby, checked his weight, and being a little concerned, asked if the baby was breast-fed or bottle-fed.

"Breast-fed," she replied. "Well, strip down to your waist," the doctor ordered.

She did. He pinched her nipples, pressed, kneaded, and rubbed both breasts for a while in a very professional and detailed examination.
Motioning to her to get dressed, the doctor said, "No wonder this baby is underweight. You don't have any milk."
"I know," she said, "I'm his Grandma, but I'm glad I came.";)]]>
The doctor arrived, and examined the baby, checked his weight, and being a little concerned, asked if the baby was breast-fed or bottle-fed.

"Breast-fed," she replied. "Well, strip down to your waist," the doctor ordered.

She did. He pinched her nipples, pressed, kneaded, and rubbed both breasts for a while in a very professional and detailed examination.
Motioning to her to get dressed, the doctor said, "No wonder this baby is underweight. You don't have any milk."
"I know," she said, "I'm his Grandma, but I'm glad I came.";)]]> http://www.kitchenfoods.co.uk/forum/showthread.php?tid=22 Sun, 29 Mar 2009 17:35:08 +0000 Highrise http://www.kitchenfoods.co.uk/forum/showthread.php?tid=22
This recipe is the result of much trial and error in an attempt to produce something with an “authentic” panettone taste and texture. Try it and see what you think. It might be worth experimenting further with some fruity bread improver, cutting back a bit on the milk powder and on the orange and lemon zest.

The main problem with baking professional looking panettone is getting hold of the wrappers. It’s okay if you want 5000 delivered on a pallet but I’ve not found anyone doing small quantities. The solution I use is to line the sides of a 150mm (6in) straight-sided loose bottom cake tin with silicon baking parchment. You need three or more layers (preferably in a continuous sheet) as the lining needs to stick up above the tin to an overall height of around 200mm (8in) and be strong enough to support the rising dough.

Panettone dough is quite heavy compared to normal bread dough, so rising takes a bit longer. As a guide allow 1.5 hours in a warm place for each rise

250g bread flour
½ tsp salt
2 tbs caster sugar
1 envelope quick blend yeast
1 tbs milk powder
1 lemon zest grated finely
½ orange zest grated finely
2 tbs Splenda
3 large eggs, beaten
2 tbs water
1 tbs liquid glucose
2 tsp vanilla essence
120g butter, softened
75g chopped mixed peel
100 g sultanas

Using a food mixer with beater:

a. Mix flour, salt, sugar, yeast, milk powder, zest, Splenda in warmed bowl
b. Add egg, water and beat until smooth
c. Add glucose, vanilla
d. Add butter, a [/size]little at a time, beating well
e. Beat for 10+ minutes at fairly high speed until mixture balls around beater
f. Fold in peel, fruit and mix to distribute evenly
g. Rise in mixing bowl to double volume
h. Knock back dough and knead lightly
i. Place in baking container and rise to double volume
j. Bake at 200C for 30 minutes

Have fun!]]>
This recipe is the result of much trial and error in an attempt to produce something with an “authentic” panettone taste and texture. Try it and see what you think. It might be worth experimenting further with some fruity bread improver, cutting back a bit on the milk powder and on the orange and lemon zest.

The main problem with baking professional looking panettone is getting hold of the wrappers. It’s okay if you want 5000 delivered on a pallet but I’ve not found anyone doing small quantities. The solution I use is to line the sides of a 150mm (6in) straight-sided loose bottom cake tin with silicon baking parchment. You need three or more layers (preferably in a continuous sheet) as the lining needs to stick up above the tin to an overall height of around 200mm (8in) and be strong enough to support the rising dough.

Panettone dough is quite heavy compared to normal bread dough, so rising takes a bit longer. As a guide allow 1.5 hours in a warm place for each rise

250g bread flour
½ tsp salt
2 tbs caster sugar
1 envelope quick blend yeast
1 tbs milk powder
1 lemon zest grated finely
½ orange zest grated finely
2 tbs Splenda
3 large eggs, beaten
2 tbs water
1 tbs liquid glucose
2 tsp vanilla essence
120g butter, softened
75g chopped mixed peel
100 g sultanas

Using a food mixer with beater:

a. Mix flour, salt, sugar, yeast, milk powder, zest, Splenda in warmed bowl
b. Add egg, water and beat until smooth
c. Add glucose, vanilla
d. Add butter, a [/size]little at a time, beating well
e. Beat for 10+ minutes at fairly high speed until mixture balls around beater
f. Fold in peel, fruit and mix to distribute evenly
g. Rise in mixing bowl to double volume
h. Knock back dough and knead lightly
i. Place in baking container and rise to double volume
j. Bake at 200C for 30 minutes

Have fun!]]> http://www.kitchenfoods.co.uk/forum/showthread.php?tid=21 Wed, 25 Mar 2009 19:04:53 +0000 bakerboy http://www.kitchenfoods.co.uk/forum/showthread.php?tid=21 Its attached .......somewhere!!]]> Its attached .......somewhere!!]]> http://www.kitchenfoods.co.uk/forum/showthread.php?tid=20 Mon, 23 Mar 2009 16:08:23 +0000 Emma http://www.kitchenfoods.co.uk/forum/showthread.php?tid=20
http://www.youtube.com/watch?v=7eNek4eiXpw

We will hopefully be adding more soon, unless we get Hollywood offers!!]]>
http://www.youtube.com/watch?v=7eNek4eiXpw

We will hopefully be adding more soon, unless we get Hollywood offers!!]]> http://www.kitchenfoods.co.uk/forum/showthread.php?tid=19 Mon, 23 Mar 2009 11:34:59 +0000 Francisca http://www.kitchenfoods.co.uk/forum/showthread.php?tid=19 http://www.kitchenfoods.co.uk/forum/showthread.php?tid=18 Sun, 22 Mar 2009 07:43:31 +0000 janet7r http://www.kitchenfoods.co.uk/forum/showthread.php?tid=18 http://www.kitchenfoods.co.uk/forum/showthread.php?tid=17 Sat, 21 Mar 2009 14:57:25 +0000 bob http://www.kitchenfoods.co.uk/forum/showthread.php?tid=17 http://www.kitchenfoods.co.uk/forum/showthread.php?tid=16 Sat, 21 Mar 2009 10:06:26 +0000 danksshady http://www.kitchenfoods.co.uk/forum/showthread.php?tid=16 http://www.kitchenfoods.co.uk/forum/showthread.php?tid=15 Sat, 21 Mar 2009 09:55:53 +0000 bakerboy http://www.kitchenfoods.co.uk/forum/showthread.php?tid=15 I haven't booked mine yet but when I do I'll post it on here!]]> I haven't booked mine yet but when I do I'll post it on here!]]> http://www.kitchenfoods.co.uk/forum/showthread.php?tid=14 Sat, 21 Mar 2009 09:48:09 +0000 Emma http://www.kitchenfoods.co.uk/forum/showthread.php?tid=14 Thanks
Emma]]> Thanks
Emma]]> http://www.kitchenfoods.co.uk/forum/showthread.php?tid=13 Fri, 20 Mar 2009 18:32:08 +0000 Caz http://www.kitchenfoods.co.uk/forum/showthread.php?tid=13
Gluten Free Sundried Tomato Bread

Ingredients;
200g gluten-free white flour (Doves Farm is great and is available in Kitchen Foods Shop)
• 1 tsp salt
• 3 tsp gluten-free baking powder
• 284ml buttermilk (or same amount of whole milk with a squeeze of lemon juice)
• 3 eggs
• 1 tsp tomato purée
• 2 tbsp olive oil
• 50g sundried tomatoes in oil (about 6-8), coarsely chopped
• 25g parmesan (or vegetarian parmazano), grated

Method;
1. Heat oven to 180C/fan 160C/gas 4. Mix the flour, salt and baking powder in a large bowl. In a separate bowl, whisk together the buttermilk, eggs, tomato purée and oil. Fold the wet ingredients into the dry, then add the sundried tomatoes and half the parmesan.
2. Grease a 900g loaf tin and pour in the mixture. Sprinkle the remaining parmesan on top and bake for 50-60 mins until a skewer inserted into the middle comes out clean. Turn out onto a wire rack to cool]]>
Gluten Free Sundried Tomato Bread

Ingredients;
200g gluten-free white flour (Doves Farm is great and is available in Kitchen Foods Shop)
• 1 tsp salt
• 3 tsp gluten-free baking powder
• 284ml buttermilk (or same amount of whole milk with a squeeze of lemon juice)
• 3 eggs
• 1 tsp tomato purée
• 2 tbsp olive oil
• 50g sundried tomatoes in oil (about 6-8), coarsely chopped
• 25g parmesan (or vegetarian parmazano), grated

Method;
1. Heat oven to 180C/fan 160C/gas 4. Mix the flour, salt and baking powder in a large bowl. In a separate bowl, whisk together the buttermilk, eggs, tomato purée and oil. Fold the wet ingredients into the dry, then add the sundried tomatoes and half the parmesan.
2. Grease a 900g loaf tin and pour in the mixture. Sprinkle the remaining parmesan on top and bake for 50-60 mins until a skewer inserted into the middle comes out clean. Turn out onto a wire rack to cool]]> http://www.kitchenfoods.co.uk/forum/showthread.php?tid=12 Fri, 20 Mar 2009 18:21:10 +0000 bob http://www.kitchenfoods.co.uk/forum/showthread.php?tid=12 Mick, from Dublin,
appeared on 'Who Wants To Be A Millionaire' and towards
the end of the program had already won £500,000.
'You've done very well so far,'
said, Chris Tarrant, the show's presenter,
'but for a million pounds you've only got one
life-line left -
phone a friend.
Everything is riding on this question......
will you go for it?'

'Sure,'said Mick,'I'll have a go!'
Which of the following birds does not build its own nest?

a) Sparrow, b) Thrush, c) Magpie, d)Cuckoo?'
'I haven't got a clue,'
said Mick,''
so I'll use me last lifeline and phone me friend Paddy back home in Dublin.'
Mick called up his mate, and told him the circumstances and
repeated the question to him.
'Fookin hell, Mick!' cried Paddy.
&nbs p;'Dat's simple.......it's a cuckoo.'
'Are you sure?'
'I'm fookin sure.'
Mick hung up the phone and told Chris,

'I'll go wit Cuckoo as me answer.'
'Is that your final answer?' asked Chris
'Dat it is, Sir.'
There was a long - long pause, and then the presenter screamed,

'Cuckoo is the cor rect answer!
Mick, you've won 1 million pounds!'
The next night, Mick invited Paddy to their local pub to buy him a drink.'
Tell me, Paddy? How in Heaven's name did you know it was da Cuckoo that doesn't build its own nest?'
'Because he lives in a Fookin clock!']]> Mick, from Dublin,
appeared on 'Who Wants To Be A Millionaire' and towards
the end of the program had already won £500,000.
'You've done very well so far,'
said, Chris Tarrant, the show's presenter,
'but for a million pounds you've only got one
life-line left -
phone a friend.
Everything is riding on this question......
will you go for it?'

'Sure,'said Mick,'I'll have a go!'
Which of the following birds does not build its own nest?

a) Sparrow, b) Thrush, c) Magpie, d)Cuckoo?'
'I haven't got a clue,'
said Mick,''
so I'll use me last lifeline and phone me friend Paddy back home in Dublin.'
Mick called up his mate, and told him the circumstances and
repeated the question to him.
'Fookin hell, Mick!' cried Paddy.
&nbs p;'Dat's simple.......it's a cuckoo.'
'Are you sure?'
'I'm fookin sure.'
Mick hung up the phone and told Chris,

'I'll go wit Cuckoo as me answer.'
'Is that your final answer?' asked Chris
'Dat it is, Sir.'
There was a long - long pause, and then the presenter screamed,

'Cuckoo is the cor rect answer!
Mick, you've won 1 million pounds!'
The next night, Mick invited Paddy to their local pub to buy him a drink.'
Tell me, Paddy? How in Heaven's name did you know it was da Cuckoo that doesn't build its own nest?'
'Because he lives in a Fookin clock!']]> http://www.kitchenfoods.co.uk/forum/showthread.php?tid=11 Sat, 14 Mar 2009 18:41:46 +0000 Caz http://www.kitchenfoods.co.uk/forum/showthread.php?tid=11 ]]> ]]>