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Making your own Bread

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Persephone Report 3 Jun 2014 09:23

How about this, it does not have yeast... but my cousin's daughter Joanne who edits our Bite Mag in our Monday's paper put up this one.. it comes from Sth Australia.. she had it when she was there, reminiscent of an Aussie Damper.

Fleurieu olive and cheese bread:

2 cups plain flour ..........................................................1 1/2 tsp dried oregano
2 tsp baking powder............................................plus extra oregano for topping
1/2 tsp baking soda........................................................1 1/2 tsp salt
1 tsp smoked paprika (optional).....................................2 large eggs
100g kalamata olives.....................................................2 1/2 tbsp. olive oil
pitted and chopped.........................................................1 1/4 cups buttermilk
2 cups grated cheese (your choice she used a mix of gouda and cheddar)

1. Heat over to 180 C, Grease a loaf tin and line bottom with baking paper.
2. Sift flour, baking powder, baking soda and smoked paprika in to a bowl and mix through olives, cheese, oregano and salt.
3. In a separate bowl lightly whisk 2 eggs then whisk in olive oil and buttermilk
4. Make a well in the dry ingredients and pour in the buttermilk mixture. Sir to a smooth batter.
5. Spoon in to the loaf tin and sprinkle some extra oregan on top.
6. Bake for an hour or until a skewer inserted in to the centre comes out clean.
7 Cool in tin for 5 mins before turning on to a cake rack. Leave to cool before eating.

Now me I probably would make it into a round dollop of a circle on a flour dusted baking paper (yes I do have loaf tins) criss cross it with a knife and dust with flour and oregano on top.. or I might even use thyme instead.

I also would not be waiting too long before eating it.. I like the butter to melt into the hot bread when I am munching.



AnninGlos Report 18 Apr 2014 17:01

That would be very nice Uzzi (I think Lol!!)


UzziAndHerDogs Report 18 Apr 2014 15:52

Just caught sight of this thread and it made me think that I should get the breadmaker out again. I basically stopped using it because I was throwing or giving away so much bread because we don´t eat enough quick enough to make it viable (plus getting the right flour was a pain. One that I did use to make a lot ..on request from my fellow happy campers that shared my bread was Beer and Bacon. I will hunt the recipe out IF I can remember where the book was stashed when we moved.
It used to make me laugh because I would get requests in for types of bread and occasionally just handed the ingredients and asked please ?

I know where the machine is shall I ??? Lol AnninGlos imagine you may get greeted next year with a fresh loaf ......just don´t hold your breath. :-0 :-0


Allan Report 14 Apr 2014 00:12

I'm sure the weather will cool down, but in any event we leave for a holiday in New Zealand on Thursday.

It is a 21 day coach and train journey (with a few little cruises) of both the North and South Islands.

At least we will be reminded of what rain looks like :-D



Elizabethofseasons Report 14 Apr 2014 00:04

Dear Allan


Hope you are okay.

Quite some time since we spoke.

Cheese and bacon rolls, yumm!

If you think your rolls were more solid, once, I made a loaf so rock hard that
me OH adorned safety helmet and was going to use a saw to get slices.

If family folk had ate a slice, they would all had false teef by now! :-D

I like the picture of your grand-father. <3

Hope the weather gets more cooler for you.

Take gentle care
Best wishes
Elizabeth, in East End


Allan Report 13 Apr 2014 23:46

Hello EoS

It is still too hot here, but I did manage to snatch one cooler day when I made some cheese and bacon rolls.

They were a little bit more solid than usual. I may have put in too much grated cheese

Kind Regards



Elizabethofseasons Report 13 Apr 2014 23:42

Dear All


Any one making bread?

Take gentle care
Best wishes


AnninGlos Report 28 Feb 2014 21:41

This one should be nudged up, it had a lot of interest before :-)


Allan Report 15 Feb 2014 20:22

Hi Joan,

I'm in WA. I have wondered about using the barbie, but as I usually make buns I've never tried. It would work better with loaves I think.

We have both a hooded barbie and a kettle. OH has cooked scones and cakes in the kettle after the meat is out :-)


Joan Report 15 Feb 2014 04:44

:-) Hi everyone,
Queensland has been having it quite hot this summer so I decided to bake my bread (every 10 days) in the covered BBQ. Had to get different tins so I could fit 3 of them into it. Keeps all the heat out of the house which is just what we need this time of the year.
Joan Powell


Allan Report 3 Feb 2014 22:10

I've not made them yet, Mersey. The weather has been too hot to have the oven on most days, and our air-con unit isn't working.

We are waiting for it to be replaced and as soon as we can cool the house down, I'll be back to baking :-D :-D


Mersey Report 3 Feb 2014 15:03

How did the barm cakes go down Allan :-) ;-)


Allan Report 20 Jan 2014 23:40

Thanks for that, Mersey. :-D

I'll have to modify the recipe slightly as I use dried yeast

Kind Regards

Humbug (aka Allan) :-D :-D :-D


Mersey Report 20 Jan 2014 23:37

For Humbug I mean Allan :-D

BARM CAKE recipe

1lb strong white flour. 1 teaspoon salt. 2oz lard
2 teaspoons granulated sugar. 1oz fresh yeast
10 fl oz warm milk and water, mixed.

Sift the flour and salt into a large mixing bowl and rub in the fat until the mixture resembles breadcrumbs.

Add half the sugar, Cream the yeast with the remaining sugar and add to the warm liquid. Leave until frothy; about 5 minutes. Pour the liquid into the flour and work to a soft dough. Turn out onto a floured surface and knead until smooth and elastic.

Place in a lightly oiled bowl, cover with clean tea towel and leave to rise in a warm place for 1 hour.

Knead the dough again and divide into 10 pieces. Shape into rounds and flatten them with rolling pin until about half an inch thick, make a dimple with finger in the center of each, and place on a greased baking tin.

Cover with a clean tea towel and leave in a warm place to prove for 20 minutes.

Meanwhile, set your oven to 450F or Mark 8. Sprinkle each roll with a little flour and bake for 20 minutes, or until just nicely coloured. Wrap in a clean tea towel to keep them soft as they cool.


Allan Report 20 Jan 2014 23:22

:-D :-D :-D

That's my style! :-D :-D


Berniethatwas Report 20 Jan 2014 23:15

Yo Allan,
Like the fair haired lady that bought a thermos flask which would keep things hot or cold - so she put 2 cups of coffee and a magnum (ice cream thing) in it for a picnic.


Allan Report 20 Jan 2014 21:50


That's a good little proving oven that you've created. I have a couple of polystyrene boxes which we use in the car when we go shopping to keep things cool.

I never thought of them in reverse :-)


Berniethatwas Report 20 Jan 2014 21:00

Oh it has! The yeasty beastie has arrived.
Allan's query re rising in cold weather. I have a polystyrene box although cardboard would do. I put a warm hot-water-bottle in it, a folded teatowel on that, then the bowl (and the tin later) and a teatowel to cover the box.
Usually replace the water for the 2nd rising.
Bit of a balancing act at times, but I overcome.



Allan Report 21 Dec 2013 11:24

Take heart, EOS, I'll 'prove' that this thread can rise again! :-D

Now, does anyone have a recipe for Barm Cakes?


Elizabethofseasons Report 19 Dec 2013 22:42

Dear Allan

Hello and Boom, Boom!! :-D

This thread has deflated. Groan.

Take gentle care
Elizabeth, EOS