freshly baked bread! (38)
Tomatos, salt and pepper.
I know how to make it
I know how to make it
Yeah! you're right very nice with sundried tomatoes and black olives 
My friend makes her own everyday! She has a few "recipes" and a bread maker. She says it's very easy hahaha! just mix the ingredients and shove it in the breadmaker then let it do it's stuff!
Had some of her home made bread and I've got to say it is rather delicious in spite of being made in a non-conventional bread oven
My friend makes her own everyday! She has a few "recipes" and a bread maker. She says it's very easy hahaha! just mix the ingredients and shove it in the breadmaker then let it do it's stuff!
Had some of her home made bread and I've got to say it is rather delicious in spite of being made in a non-conventional bread oven
A bread maker
Yeah! You see she lives in UK and unlike Spain (in the old days) where you could queue up at the bakers to cook your own "mix" at certain times of the day, she does not have much choice of how to re-create the perfect bread oven! Are you saying you'd prefer to get your bread from the bakers than have homemade bread because it's been cooked in a breadmaker?
In Germany are only some bakery, not using convenience blend for the dough, no they´re baking bread exactly like 600 years before. Try it and you will never buy bread in supermaket again
its easy to make in a normal oven, you just mix it in a bowl, put it in a oiled tin, let it sit in a warm place for 30 minutes and then cook it fo 35-40 min at 190 C. 
You offering to keep me supplied in German delicious bread? 
Mmmmmm and what do YOU do when you're back in Luxembourg
got me hungry now .. gotto go prepare some dinner
Yeah! Ta! Sounds good. Only got an electric oven at mo! 
Will defo prefer a gas one! So ..... when I've stopped working like a demented ant for ever! TEEEEhEEEEEEEEEEE! (at the end of term). I shall investigate it further!
Will defo prefer a gas one! So ..... when I've stopped working like a demented ant for ever! TEEEEhEEEEEEEEEEE! (at the end of term). I shall investigate it further!
No, normaly I buy bread at the baker, I don´t have the time to make myself bread - and if I have time I am to lazy
But a bread maker, I tried it with different recipes and the bread tastes not bad - and not good.
But a bread maker, I tried it with different recipes and the bread tastes not bad - and not good.
My friend is a chef and the mixes she makes (does not buy) are totally delicious
Luxembourg, no problem. I went 2 km to the next bakery in Germany and bought bread. 
True European man! Lives in a country and buys his bread in another! 
electric ovens cook bread better then gas anyway...
its easy!
ingredients:
2 cups warm water
1 sachet of yeast(or 3 teaspoons) active dried yeast is best (from supermarket)
2 tablespoons oil
small knob of butter(optional)
3 pinches of salt
half teaspoon sugar(anykind)
add flour(approx 4-6 cups, until mixture is like porridge, still wet, and no flour lumps etc
place in oiled tin or oiled oven-roasting dish
place in warm place for 30 minutes - it will grow
put in warm oven at 180-190 C or 400 F cook for 35 -40 minutes or until a skewer comes out clean when you stab it!
when its cooked get it outta the tin and place on a rack, otherwise it will swet in the tin...
its real yummy and will make your kitchen smell great...
great with soup and stew..
its easy!
ingredients:
2 cups warm water
1 sachet of yeast(or 3 teaspoons) active dried yeast is best (from supermarket)
2 tablespoons oil
small knob of butter(optional)
3 pinches of salt
half teaspoon sugar(anykind)
add flour(approx 4-6 cups, until mixture is like porridge, still wet, and no flour lumps etc
place in oiled tin or oiled oven-roasting dish
place in warm place for 30 minutes - it will grow
put in warm oven at 180-190 C or 400 F cook for 35 -40 minutes or until a skewer comes out clean when you stab it!
when its cooked get it outta the tin and place on a rack, otherwise it will swet in the tin...
its real yummy and will make your kitchen smell great...
great with soup and stew..
Ta very much Uptiger
Its good huh! it seems to be a somewhat dying art, with takeaways so popular.. a lot of young woman can't cook either.. they will such poor wifes!
I agree with the baking story ... I have one of those ancient, I think its spelt "Koggel" oven? make the fire in the kitchen, and in the lounge is this Huge green tiled oven, with a warming seat to sit on (for Granny in winter) with little doors all over the place, for keeping food warm, etc... it used to be used to heat the house, still does, but we have oil back-up, in case we run out of firewood!
Well! I made bread in This oven .. and you would not believe the excellent flavour... totally different to any other oven. Even the Rye bread is delicious. Then I roasted a normal old chicken ... again, totally different to electric oven! came out all plump crispy brown.
Oven is big enough, after scraping out the firewood, to bake about 10 loaves, or pizzas... It maintains its heat for 12 hours. The oven is worth about quarter of the entire house value! as the people who built these are now pensioners and the art is being lost. This oven was built in 1945, the tiles are handmade, and have sheaves of wheat decoration, and a farmer sowing seeds, with an inscription something about "There is a time for sowing and a time for reaping"... in Swiss German.
Howcome you use a wet dough? I going to try it anyway. I always make a dry-ish dough to knead, rise, knock-down, rise and then bake.
Well! I made bread in This oven .. and you would not believe the excellent flavour... totally different to any other oven. Even the Rye bread is delicious. Then I roasted a normal old chicken ... again, totally different to electric oven! came out all plump crispy brown.
Oven is big enough, after scraping out the firewood, to bake about 10 loaves, or pizzas... It maintains its heat for 12 hours. The oven is worth about quarter of the entire house value! as the people who built these are now pensioners and the art is being lost. This oven was built in 1945, the tiles are handmade, and have sheaves of wheat decoration, and a farmer sowing seeds, with an inscription something about "There is a time for sowing and a time for reaping"... in Swiss German.
Howcome you use a wet dough? I going to try it anyway. I always make a dry-ish dough to knead, rise, knock-down, rise and then bake.
your oven sounds fantastic, yes wood-ovens are the best, they just require a litle more thinking when baking in them, but the flavour is much more!
i used to use a dry dough and knead it etc, but now i just use a wet dough, with no kneading and it comes out just as good if not better its much easier and less messy(no sticky benchtop to clean) and the bread is moister and delish! also easier to teach people as most people can't figure out to knead bread, it is easy, but to get the knack takes a little practice...
with the butter init this is also a pizza dough reciepe...
where i am staying is also a wood oven, not an old one like yours though... you are lucky!
i used to use a dry dough and knead it etc, but now i just use a wet dough, with no kneading and it comes out just as good if not better its much easier and less messy(no sticky benchtop to clean) and the bread is moister and delish! also easier to teach people as most people can't figure out to knead bread, it is easy, but to get the knack takes a little practice...
with the butter init this is also a pizza dough reciepe... where i am staying is also a wood oven, not an old one like yours though... you are lucky!
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and if you could would you like to learn how to make it?