I recon the Lowans pre mix is very good, it comes in many varieties icluding a fruit loaf which is very nice. The late Arthur Hart DFC, MBE used to make bread by hand and made a great pumpkin bread, next time I see his daughter I'll ask her if you like.
-- Edited by Basil Faulty on Sunday 21st of June 2009 08:16:58 AM
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Don't take life too seriously.... No one gets out alive
KIA Sorento CRDi EX ( Ebony black) with 5 hex chrome plated tire air valve covers, Coramal Sunsheild, Elcheapo GPS, First Aid Kit, full KIA toolkit & Yellow lenses on the Foglights......
Bob and I use Defiance Easy Bake with Lowan Instant Dried Yeast. Bob is the better cook, he is one of those cooks who just throw everything into the pot and it comes out great and no I dont mind as I loathe cooking. We have a deal, he cooks and I clean, works well for us.
I have sat there and watch him make his bread and he throws every spice he can lay his hands on and the bread is fabulous.
I recon the Lowans pre mix is very good, it comes in many varieties icluding a fruit loaf which is very nice. The late Arthur Hart DFC, MBE used to make bread by hand and made a great pumpkin bread, next time I see his daughter I'll ask her if you like.
-- Edited by Basil Faulty on Sunday 21st of June 2009 08:16:58 AM
Havent tried the fruit loaf one Bassie but it sounds great.
made a loaf of Lowans crusty white last night after dinner. There's only the crust left. Must have been OK don't you think.
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Guru & Ma Ulladulla NSW Happy day, safe travelling Ford Ranger towing 21ft Jurgen shower and toilet which was large enough to fit in a few extras (fridge, bed, stove...)
By popular demand these are Arthur Harts punkin breads; Generously supplied by his daughter Josephine Hope they cut and paste, here goes.....
Pumpkin Bread Recipes
INGREDIENTS
150 ml warm water
120 g pumpkin puree
55 g margarine
30 g non-fat dry milk powder
55 g packed brown sugar
2 g ground cinnamon
2 g ground nutmeg
5 g salt
0.2 g ground ginger
375 g bread flour
9 g active dry yeast
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DIRECTIONS
Place ingredients in bread machine pan in the order suggested by the manufacturer. Select basic setting. Start.
To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the centre of the loaf reads 200 degrees F (95 degrees C).
Pumpkin Bread
Ingredients
Melted butter, to grease
300g (2 cups) self-raising flour
1/2 tsp salt
1/2 tsp mild chilli powder (optional)
450g (1 cup) mashed
cooked pumpkin
125ml (1/2 cup) milk
60g butter, melted, cooled
2 eggs, lightly whisked
2 tbs pepitas (pumpkin seed kernels)
Method
Preheat oven to 180°C. Brush an 11 x 21cm (base measurement) loaf pan with melted butter to lightly grease. Sift the flour, salt and chilli powder into a large bowl. Make a well in the centre.
Place the pumpkin, milk, butter and egg in a jug, and use a whisk to stir until well combined. Add the pumpkin mixture to the flour mixture, and stir with a large metal spoon until just combined. Spoon the mixture into the prepared pan and smooth the surface. Sprinkle evenly with pepitas.
Bake in preheated oven for 35-40 minutes or until a skewer inserted into the centre comes out clean. Remove from oven. Set aside in the pan for 5 minutes before turning onto a wire rack to cool
Another a bit more cake like Pumpkin Bread
200g (1¾ cups) plain flour
1¼ teaspoons bicarbonate of soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
300g cooked puréed pumpkin
220g (1&1/3rd cup) brown sugar
125ml buttermilk
1 egg
30g butter, softened
Preheat oven to 180 C
Sift the flour, bicarbonate of soda, salt, cinnamon and nutmeg into a large bowl.
Mix in the pumpkin, brown sugar, buttermilk, egg and butter until well blended. Pour into an approximate 23x12cm loaf tin and smooth the top.
Bake for 1 hour in preheated oven, or until a wooden skewer inserted into the centre comes out clean.
-- Edited by Basil Faulty on Sunday 21st of June 2009 01:54:32 PM
__________________
Don't take life too seriously.... No one gets out alive
KIA Sorento CRDi EX ( Ebony black) with 5 hex chrome plated tire air valve covers, Coramal Sunsheild, Elcheapo GPS, First Aid Kit, full KIA toolkit & Yellow lenses on the Foglights......
Looks as if we are all going to live longer eating this bread and slipping out another notch on or belts..Stop it you guys...is already an uphill battle...err, is that downhill or one huge roundabout.
Guess what Guru just had JRH. Some sort of telepathy there???
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Guru & Ma Ulladulla NSW Happy day, safe travelling Ford Ranger towing 21ft Jurgen shower and toilet which was large enough to fit in a few extras (fridge, bed, stove...)
Guess what Guru just had JRH. Some sort of telepathy there???
G'day,
Great minds think alike, now I know I'm mental but telepathic as well.
I hope the Guru enjoyed it, just colour me green.
Whilst on the subject of spirits have you tried the new Bunderberg Red Rum yet? I can tell you if you like a drop of rum once in a while, it is a very nice, smooth drop.
John
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If I don't get there today, I'll get there tomorrow or the day after.
John & Irona..........Rockingham Western Australia
Ah, bread. Have been making it by hand for years and have recently been using the Laucke range, available in most supermarkets. Current favourite is Barossa Sour Dough Rye Bread mix. Lovely bread. Packet has comprehensive instructions for bread machines. Making by hand, I use rather less water than they recommend and don't use the yeast they provide, replacing it with bought yeast (just a personal preference). Have just popped two loaves into the oven. Yum. Took two loaves on a recent two-week caravan trip. Kept them whole, stored in a plastic bag, and sliced as required. Even after two weeks, it was still toastable (if there is such a word). There's also a multigrain, a wholemeal and a white bread mix. Comes packed in four individual bags (one bag makes one loaf), which is good for travellers. More details at www.laucke.com.au Cheers, Tony
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If you don't stand behind our troops, please feel free to stand in front of them.
Yes Tony that is a good brand, I've tried it a few times and love it with toasted with lashings of homemade marmalade and sour cream.
__________________
Don't take life too seriously.... No one gets out alive
KIA Sorento CRDi EX ( Ebony black) with 5 hex chrome plated tire air valve covers, Coramal Sunsheild, Elcheapo GPS, First Aid Kit, full KIA toolkit & Yellow lenses on the Foglights......
Guess what Guru just had JRH. Some sort of telepathy there???
G'day,
Great minds think alike, now I know I'm mental but telepathic as well.
I hope the Guru enjoyed it, just colour me green.
Whilst on the subject of spirits have you tried the new Bunderberg Red Rum yet? I can tell you if you like a drop of rum once in a while, it is a very nice, smooth drop.
John
Rum is not the favourite tipple in this vanhold. Scotch in any form or a little "red cordial" (wine) or a nice savignon blonc doesn't go down to badly either. Will keep the Bundy Red in mind shoudl the tastebuds scream for new sensation.
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Guru & Ma Ulladulla NSW Happy day, safe travelling Ford Ranger towing 21ft Jurgen shower and toilet which was large enough to fit in a few extras (fridge, bed, stove...)
Here is something that is simple and cost effective, made in the morning, rises during the day, cooked on the camp fire at night. If done with good ingredience, is healthy for you too.
So get yourself a camp oven, write down the recipes, and start a daily routine.
ps - bread is simple to make, but be prepared to learn, as stuff ups are easy also.
pps obviously I am only referring to those that free camp and can have a camp fire or those that have an oven handy
My recipe 500g high gluten flour 310g good water 2 teaspoons of dried yeast in the water (warm) anything handy in small amount to taste (just had quince in the last loaf)
