General Discussion > Hobbies & Crafts
Success!
Simon:
My first attempt at bread making was a great success, and last night, it produced a wonderful, soft, crusty white loaf, which I had a taste of last night, and made toast from this morning. I used one of the packs of bread mix, so I just had to add water and wait a couple of hours, but at least it worked! My only trouble was slicing it, as it's so soft, I tend to can't help but squash it.
What's the best way to store bread? It seemed to be going a little hard on the open side, within an hour, so I put it in a plastic carrier bag, and it seems to have kept OK overnight.
Sandra:
I always cut the end crust off a loaf then save that to replace over the cut end after cutting more slices Simon, that seems to stop the cut face drying out as quickly and going hard and keep the loaf in a plastic freezer bag.
The secret to slicing a fresh loaf is to let the knife do the work, dont use any pressure and it should slice it as thinly as you like without squashing it.
Simon:
Oh, I don't want it thin, I like my doorsteps, Sandra. Good tip about the crust though. I ate that! ;D
Sandra:
I rarley eat the end crust so I use it as what I believe is called something like a sacrificial piece, such as where something rusts in place of the thing that you dont want to get rusty :)
Simon:
It will be interesting to see how they turn out from scratch. The bread mix tastes fine, but I think it could have done with a little more salt and sugar, just to pep up the flavour. I also have a 'malty' version to try.
Navigation
[0] Message Index
[#] Next page
Go to full version