I've tried so hard with starters ... I can't find any "gifts" from people in the UK and my attempts to make it haven't really worked. I use a cheat version of a couple of grains of yeast which I grow and mature, and make the bread over a few days. Isn't really sour dough but it's nearly ..... More a poulish/bigga.

I've not tried bagels. Mainly because of the faff of having to boil them first (and also I'm spoilt in that there's a very good bagel bakery a few minutes from me).. They are something that I do buy.

Maybe I should be brave and try them. Do you bake bagels?

Yes!

Having been brought up in the East-end of London I use to have proper bagels regularlay, particularly in the early hours, and use to take them for granted until we moved out of London. One night I drove a few hours round trip for a dozen and they were gone by the time we got home. It is virtually impossible now to get decent bagels and onion platzels in the UK so I went about devolping mine from scratch. We like them slightly burned (I like them very burnt as you can see ..... ) but here are a few of them, including poppy, onion and the best - plain - and being born!

http://i1066.photobucket.com/albums/...psf0d0ed78.jpg

http://i1066.photobucket.com/albums/...psf79bfafd.jpg

http://i1066.photobucket.com/albums/...d/b5c029db.jpg

http://i1066.photobucket.com/albums/...ps5108f386.jpg

http://i1066.photobucket.com/albums/...ps4feef08a.jpg

Oh they look gorgeous.

Where I live good platzels and bagels are easy to get hold of so it makes me lazy.

I am envious! North London?

I really miss those platzels and bagels. Make my own cholla (unbraided!) that has morphed into more of a brioche. I use a machine for that I am ashamed to say but it's very rich and I use it for sandwiches and toasted burger bread .

I make a lot of French bread mostly baguettes since I've worked out how to make steam. I got fed up with driving around looking for real bakers in the early hours so learned to make them myself.

I should bother more about appearances but it never bothers me about what the bread looks like. I'm scruffy - so is my bread! :)

http://i1066.photobucket.com/albums/...ps525e7bfc.jpg

North London - yes, how did you guess? ;)

That baguette looks lovely.

This is my challah - it's mainly served to friends and family so I am still concerned about the appearance.

http://img33.imageshack.us/img33/4725/nlz1.jpg

Sorry dupe post

That challah is extraordinary!

I can actually taste it! Do you add honey to the mix?

With something so perfect I daren't ask ..... but no poppy seed? Is it a "teeth" thing? :D

I bake all our bread. I learned to bake white with my mom when we used 24 cups of flour in a big washpan to make our batch. We always had fried bread for lunch.
We I got married I made it only in the winter as summer it would heat the house too much, I still made it the old hand kneaded way (which I love as it relaxes me). Then for Christmas one year, I got a kitchenaid and made it more often. About 15 years ago, I got my first bread machine and started year round. I have gone through 3 machines and am on my fourth one now. I got a Zojirushi BB-CEC20 and really like it.
I make white, oatmeal, specialty breads, sourdough, french, and many others. I also use it to mix the dough which I take out and bake in the oven. There is nothing like a fresh loaf of warm bread. I even have made my hamburger buns from a recipe found at at specialty flour maker web site.

Hi, ... nice to hear about your bread!

I also have problems with commercial burger buns - they just mush in the hands - but make bread with a sort of brioche mix which I then toast and let it dry a bit before using so it's crunchy rather than mushy.

If it's not too long could you post how you make your burger buns?

Mine are loaf shaped and I make the burges square ....:)

Yes, there's honey added. I think it gives more depth to the sweetness than sugar.

I usually sprinkle poppy or sesame seeds before I put it in the oven but forgot that time.

Hamburger Buns
 

Dough
1 Cup (8 ounces) milk
4 Tbsp unsalted butter, soft
3 Cups (12 3/4 ounces) all purpose flour
1 1/2 tsp salt
2 Tbsp sugar
2 tsp yeast
1 tsp dried mince onions (optional for a mild onion flavor)

Topping (optional)
1 egg white beaten with 1 Tbsp water
sesame seeds or seeds of your choice

Warm the milk and butter together until butter starts to melt. Place all ingredients in a mixing bowl. Stir to combine and then knead until smooth and elastic, 5-10 minutes. Add more flour or water if needed to form a very soft dough. Place in a lightly greased bowl, turning to coat all sides, cover and let rise until doubled, about an hour. You may do this in a bread machine set on dough.

Turn out on floured surface and divide. (Original recipe says 6 buns, I found that way too big. I make 10-12, it depends on the size of the burgers). Roll each piece in a smooth ball and place on lightly greased pan. Cover and let rise for 10 minutes. Press each to flatten tops. Cover and let finish rising until puffy, about 1 hour.

Just before baking, brush tops with egg mixture and sprinkle with seeds.

Bake in preheated 350 degree oven for 15 to 20 minutes until golden brown. Remove from oven and cool on a rack.

I have also done for frankfurters or sausages by making the divided dough into long loaf shape instead of the balls.

You are very talented ... puts my loaves to shame!

sunshineaz

Many thanks! I'm going to try it!

Cassie,

Do you share this terrible desire to teach the Big Brother inmates how to make bread?

:eek: