Bread
Is it just me getting more and more fussy, but does anyone else think that sliced bread in this country is just no longer worth buying. My guess is that there are so many additives to make it last longer that it is bordering on the inedible. I'm tending to leave sliced bread well alone these days and go for a small freshly baked loaf that will only last for the day you buy it. I think the French have got the right idea!
David
Comments
-
I don't buy sliced bread unless there's nothing else available. If I'd got time I'd be making more of my own bread (using a bread maker) as it's the only way to have bread that isn't spoilt by additives.
I like the wheat we use in our loaves as it does keep a bit longer than french bread.
0 -
I didn't realise that there were so many additives to bread to make it last longer. Perhaps its best to just go to the local bakery and buy the freshly baked loaves or bake the bread yourself!
0 -
The only time we buy sliced bread is when my sister comes as we buy the Burgen soya and linseed loaf for her.
Sometimes we buy baguettes, but otherwise we make all our own bread since we got a bread maker about 6 years ago.
The bread maker comes with us when we go on holiday.
The shop bought stuff just has no substance compared to our own.
0 -
I sometimes wonder if the increasing prevalence of coeliacs in the population is down to the stuff that gets put in the bread.
0 -
I never buy sliced bread. I do sometimes make my own, but more often buy a fresh small brown loaf. To be honest I don't use much bread, so that gets thrown away sometimes.
0 -
We usually buy sliced wholemeal bread.
0 -
I've had a bread maker for about 10 years (maybe longer, I can't remember). I make a loaf overnight most days. It's ready when OH gets up to milk and has cooled down enough by breakfast. I would never go back to Chroleywood processed loaves.
0 -
If you bake it yourself, you could eat it warm straight from the oven. That would surely taste best rather than letting it cool down.
0 -
If you bake it yourself, you could eat it warm straight from the oven. That would surely taste best rather than letting it cool down.
My wife does her own 'half and half' in the breadmaker. Malc bread should be allowed to come to room temperature after baking because the heat retained inside continues to cook the bread plus the texture is problematic, it becomes more stable when just warm/cold rather than hot out of the oven although it does smell better.
0 -
If you bake it yourself, you could eat it warm straight from the oven. That would surely taste best rather than letting it cool down.
It will taste different warm, not necessarily better, just different. It's easier to slice when cool, and it's still fresh - only 3 hours old - when we eat it.
0 -
I remember when I first started sailing, the club I was at was near the local bakery. If the winds were fairly light, the aroma wafting across the harbour had you salivating all the way to the finish line.
0 -
Sliced bread is one of the most retrograde things ever to happen to British food! Disgusting stuff. Can't beat home made or even expensive bought in but artisan made. OH used to work in a bread factory years ago as a student. He tells some real horror stories!
They always say, if you are trying to sell your house, have a coffee maker or bread baking on the go, the delicious aroma lingers in the memory of potential buyers!
0 -
We bake a delicious loaf with grated carrots and cardamom as part of the recipe. Truly delicious, especially with home made soup as well!
0 -
I first bought a bread maker over 25 years ago and have made my own bread ever since. I mostly use the dough cycle, then hand shape the dough into rolls, loaves, hot cross buns, pizza bases etc.
My current bread maker would be too bulky and heavy to take away with us, so I have recently bought a fairly compact bread maker to use in the caravan
Far nicer to have home made bread than shop bought sliced bread full of additives
0 -
I started with a bread-maker a few years ago but soon got fed up with it. It was too slow and I didn't like the shape of the loaves it produced. For me, making bread completely by hand is far quicker and the bread, IMHO much better. I make it in batches enough
for four 2lb loaves. Weighing out, mixing and kneading the dough by hand takes about 20 - 25 minutes then a further 10 minutes a few hours later when I re-knead it, divide it and put it into baking tins. Baking takes another 30 minutes but, unless I have to
go out this time isn't counted as I can be doing other things.I use a 50:50 mix of strong white flour and seed and grain flour which gives a very nice textured flavour. Once cool I cut each loaf into two and then freeze it all. Each half remains fresh for two to three days once thawed. Four loaves or 8 halves lasts
two of us up to about 16 days so I don't think a maximum of 1 hour's work is too much for two weeks worth of flavoursome bread with no 'additives' and a control on the amount of salt and sugar that is used.0 -
Better not let OH see this thread, as he works for Warburtons
CT
members could put them out of business.
Will admit I don't like all their bread, the stoneground wholemeal is my favourite.
0 -
Isn't Warburtons the best thing since sliced bread?!
0
the prevailing wind is SW it gets to be a problem when wind
