Category Archives: Baking bread

NEW PANASONIC BREADMAKER – YES! BECAUSE I’M WORTH IT

Anadama bread

 

 

 

 

 

The centre groove is where the machine paddle rests

 

 

 

 

 

 

 

No, I didn’t really need a new breadmaker. There was nothing wrong with my old one, but I fancied a newer model. Because of the coronavirus buying frenzy, and so many of us deciding to bake our own bread, Panasonic breadmakers vanished from Amazon and Panasonic UK, only for a few to appear on eBay at profiteering prices.

Our daughter Louise, who lives in the Basque Country, found one on Panasonic (Spain). She’d had her old one for at least 15 years and it had begun to leak around the spindle. She tried putting in a washer but it didn’t help. As in the UK, the local electrical stores and Amazon es were empty of Panasonic breadmakers. However, before any re-appeared in the UK at list price, she found one on Spanish Panasonic.

Of course, I had to have the same model but none was available except at a silly price. Finally, my search for a breadmaker resulted in a pop-up note from Amazon offering one at a sensible price from Belgium. I ordered one at once, but when I looked at the site again, to check that my order had gone through, they were once again unavailable. Luckily, my motto is carpe diem and I had seized the moment!!

But it was some sort of con!! After 2 weeks, I contacted the seller who said it had been despatched and then that he had asked UPS to send me a tracking number. I heard nothing more and contacted him again only to be told it hadn’t been sent and did I want a refund!! Fortunately, I had ordered via Amazon who are excellent about refunds and I have already had the money refunded.

I put the code for the breadmaker into Google and was delighted to find that John Lewis had online stock. It arrived today. It bakes beautifully and has the advantage of a window that lets you see at what stage your bread is.

Anadama bread is a traditional New England bread whose yellow colour comes from the addition of molasses and cornmeal. I used polenta, which is a cornmeal made from otto file corn.

It is said to have got its name from a hungry fisherman saying ‘Anna, damn her’ after being served by his wife nothing but cornmeal and molasses for supper, day in day out. In desperation, he (or maybe she) threw in some flour and yeast and so made Anadama bread.

Lots more stories like this in my memoir ‘Woman in White Coat’. Buy it on Kindle at £2.99 or as a paperback on Amazon at £9.99

http://bit.ly/Woman_in_a_White_Coat

Woman in a White Coat

Recipe for Anadama Machine Made Loaf

Basic bread program

360gm white bread flour                                                                    

75gm wholemeal bread flour

65 gm polenta

Continue reading NEW PANASONIC BREADMAKER – YES! BECAUSE I’M WORTH IT

IS A ‘SQUARE’ CHALLAH OK?

My delicious ‘square’ Challah

 

Well it’s actually not square – it’s rectangular. I have in my time made a conventional challah plaited and tapering to both ends, as well as a round challah, but now there are only the two of us we prefer our bread to be loaf shaped.

It started when we first got married in 1956. I was a medical student, working a couple of evenings a week as a school dentist, and Josh was working as an assistant in a dental practice in North London. After a quick breakfast, we would each hurry off, not meeting until the evening. It wasn’t until dinner that we had time to sit down together. I had lunch with my fellow medical students in the medical school refectory while Josh would make do with a couple of sandwiches. Even when I had qualified as a doctor, had 4 children, and with Josh had set up an educational toy shop and become a consultant pathologist, dinner time was our time together. To begin with, I had lunch in the consultants’ dining room but the food was so good and the deserts so delicious that I started to put on too much weight. Finally, I gave up lunch altogether.

Even when we both retired, dinner was our main meal and Josh went on having a sandwich for lunch. A rectangular loaf is most convenient for that, and surely a plaited loaf is still a Challah – even if the shape is unconventional. You just have to say or think the word ‘Challah’ and you can imagine the delicious smell.

BTW – I love Poppy Seed cake but I don’t like poppy seeds on Challah or on beigels!!

Lots more stories like this in my memoir ‘‘Woman in White Coat’. Buy it on Kindle at £2.99 or as a paperback on Amazon at £9.99

http://bit.ly/Woman_in_a_White_Coat

Woman in a White Coat

RECIPE FOR ‘SQUARE’ CHALLAH

Bake 220°C 20 mins

500gm strong white flour

Continue reading IS A ‘SQUARE’ CHALLAH OK?

DELICIOUS HOME MADE BEIGELS/ BAGELS

 

Not as perfect as those from Beigel Bake but they taste fine

Having written about my grandmother selling beigels on the corner of Wentworth Street and Goulston Street, I just had to have some. As an 88 year old self-isolating, I can’t go and buy themfrom Beigel Bake in Brick Lane, so I got out the Lekue Silicone Beigel moulds I bought ages ago. They are brown perforated moulds rather like Witch’s Hats with a very narrow point you push the balls of dough over to give a neat central hole. You prove them and then boil them on the moulds.

My English granddaughter, Becca, not to be outdone, rolled her dough into sausages, curled them into a ring, moistened the ends and stuck the ends together. I just glazed mine with milk and left it at that, but Becca who, like her brother Luke, is Vegan, glazed hers with Oat Milk and decorated some with poppy seeds and some with sesame seeds. They look fabulous on her Whatsapp message.

She and her partner got the corona virus early on, fortunately quite mildly, so Becca has been able to go back to working for the charity that distributes unwanted food from supermarkets and restaurants to the needy. Would love to be able to see the family again in the flesh. Zoom is great but there’s nothing like a hug from the family.

Can’t say my beigels taste exactly like the professional ones but they’re pretty good– and they freeze well. It’s an important consideration when you are just two very old people desperately trying not to put on too must weight!!

BAGELS 

Bake 220°C 15-20 mins

For 12 bagels

Continue reading DELICIOUS HOME MADE BEIGELS/ BAGELS

Beetroot (and caraway seed) Mini-loaves (Waitrose magazine)

Delicious little beetroot and caraway loaves

Josh and I take turns cooking dinner and on Tuesdays I cook and we always have soup, which is much nicer with home-made bread.

Sometimes we have slices of freshly made granary or wholemeal bread but there is something special about having individual mini-loaves. Josh doesn’t really care for caraway seeds so though these are delicious, next time I’ll leave out the caraway.

Recipe

I always mix my dough in my Panasonic breadmaker but prove and bake it in my electric fan oven, Continue reading Beetroot (and caraway seed) Mini-loaves (Waitrose magazine)

The Gorgeous Smell of Fresh Bread

70% Wholemeal loaf
70% Wholemeal loaf

It’s taken some time since my heart attack at the beginning of August to get back into everything I did before. Obviously, I tire more easily and it’s more difficult to concentrate.

But last week I settled down to refilling the freezer with a variety of home-baked loaves. Of course, it doesn’t taste as good when it’s been frozen but I always have a thin slice of one of the ends while the bread is still fresh and warm.

I still mix the dough in my good old Panasonic SD-ZB2502 bread maker but prove and bake the bread in my fan oven. I don’t like the tall slices you get when you bake bread in the machine and I think it tastes better my way.

The great thing about having lost so much weight, when I was unconscious and fed by a naso-gastric tube, is that I don’t have to watch what I eat as much. I still try to eat healthily, though.

LAKELAND IN CENTRE COURT MALL WIMBLEDON

Delighted to find a Lakeland where it's convenient and easy to park
Delighted to find a Lakeland where it’s convenient and easy to park

Our son, Simon, says that we have too many kitchen gadgets but I don’t think that’s possible. For me it’s like not being able to be Too Rich or Too Thin!!

When I was cooking today, I realised just how many of the kitchen tools I use everyday came from Lakeland – including some they no longer stock like the little pyramidal plastic pots I use to freeze aliquots of lemon or lime juice or herbs. We were delighted when Lakeland opened a branch in Centre Court Mall in Wimbledon. Whatever we go there to buy we end up buying more.

Tempting Bowls and Plates
Tempting Bowls and Plates

Joshua didn’t really approve of the fact that though these bowls and plates look like Spanish pottery they’re made of Melamine – but who cares? We’ve had our recent share of breakages and I found the small bowls on the left irresistible!!

FRANCINE BREAD MIX

 

Bread Mix
French Bread mix

One of the reasons I always liked to go to Carrefour in Bayonne when we went to visit Louise in San Sebastian, was to buy Francine Farine aux Cereales (Granary flour) and packets of their salad seeds but then I found that Sainsbury’s Wholegrain Seeded bread flour and Lidl Wholefood Seed Mix were pretty well as good.
I recently saw the Francine logo in the flour section in Waitrose but it was to find that they stock the bread mix not the flour. However I thought I would give it a try – after all you just tip the contents into your loaf tin, add cold water, put your loaf tin into your bread machine and 4 hours later you have a crusty loaf.
To my taste, the resulting loaf was a bit too salty and at £1.89 more expensive than combining my own ingredients but great as a standby.

There’s nothing like a freshly-baked granary loaf

Fresh from the oven
Fresh from the oven

Time to start replenishing our stock of home-made bread. I mix the dough in my Panasonic SD-ZB2502 bread maker but prove and bake my bread in a loaf tin. I find that loaves baked in bread makers are too tall. I prefer a more manageable slice and I think this method makes a lighter loaf, though it’s more work and not as automatic.

We eat half whilst it’s fresh and freeze the other half – not as good as absolutely fresh from the oven but lots better than store-bought

Recipe Continue reading There’s nothing like a freshly-baked granary loaf