I used Bread Improver instead of Gluten in this recipe adapated from the Healthy Bread in Five Minues a Day book.

This is the best bread I have ever made.

[media width=640]http://www.youtube.com/watch?v=4k7cX5wAHe8[/media]

Wot you doin
today at 5:44am

Cookin' or just Postin'....  :)

You obviously love your Volcano Carolyn.

Your recent cooking YouTubes using it has me thinking I might need one.

Not sure I can live up to the beautiful results you show

Fantastic Carolyn,

Gunna be doin some cooking next Sunday ....Will post pics as well.. Will do the cheese bit as well.

Grrr!!! :D

Joan cant tell you too much :)  I am a rough and ready kind of cook so no competition in that regard.  My biggest asset is the adrenalin flows and I find the energy to cook and compute :)

This style of bread is so easy.  Truly 5-10 minutes to measure and mix and then about 5 to shape.  You cant call waiting for proving or baking into the time equation as you know this is necessary and can do other things.

For females or people with physical problems the Volcano is easily moved and doesnt need much area to set up.  But there is absolutely no reason a camp table or a fire or bbq cant be used to cook any of these things.

CD I have a sequence somewhere of you doing bread roll baking and your a master at it.  An idea I did on another recipe was to use Italian Salad dressing and then the topping.  I had run out this time but it adds just a little more delicate flavour with the cheese.  I will look forward to your photos  :)

Carolyn it looks good of what I can see of it, as I am having trouble watching it on YouTube.

Very good Carolyn
Well worth the effort, top marks.
Muzz

Gee that'll do me too.

Beautiful job

Skip

Looks very tasty Carolyn. Well done!

Glad you enjoyed my efforts.  Since I have been part of this forum I have seen so much great bread roll cooking and feel I am at last after many efforts getting close to what I want to achieve.

This no knead stuff is great fun, I know some of you have also been playing with it.   This next one is not cooked in the camp oven; I saw a brioche braided and it was so fast I had trouble working it out.  I had another batch of the basic wholemeal bread sitting in the fridge so I pulled some out and rolled it in cheese and seed and photographed it stage by stage.  The braiding doesnt show up so good with this very soft dough when cooked and would be better with brioche but I think it still shows how to do the simple braid.  

I cooked this at 450 which is the recipe heat and put a pan and a cup of hot water in it underneath.  If I was to cook more bread in the house oven I would look into getting a pizza stone.

Using the bread improver as I couldnt find gluten seems to be giving me a nice bread which stops fresh for a few days.

[media width=640]http://www.youtube.com/watch?v=nO8VhPZnu4w[/media]

Well today I was brought back to earth.  It was raining and I wanted to do a rectangle braid and havent a suitable co so I used the house oven.

I had half a container of dough in the fridge and I had a jar of tomato & basil spread and thought it with some parmesan would make a nice filling.  

You can see I still need a lot of practice with rolling and making this kind of braid which is simple in concept but getting a great looking product I am struggling with.  

I brushed the top with Italian Salad Dressing and Sprinkled Sesame Seeds over.

I am following the recommended 450 degrees for this kind of bread but think I will reduce it next time after the first 10-15 minutes.   I have read this elsewhere.  Its done by 30 minutes whereas the recipe suggests 40 minutes.

Its not as dark as the picture and tastes fine.  Sparky as well as winning meat from time to time wins seafood vouchers.  We went to the movies and saw Under Hill 60 and then had lunch at home.......its a hard life being old and retired.  :D

http://i513.photobucket.com/albums/t331/VIRTUALCOG/2010%20COOKING/abread-1.jpg
http://i513.photobucket.com/albums/t331/VIRTUALCOG/2010%20COOKING/aplate.jpg
http://i513.photobucket.com/albums/t331/VIRTUALCOG/2010%20COOKING/aprawns.jpg

Good one Carolyn looks good with the prawns.

Looks alright to me Carolyn,
I have found that fan forced ovens needed to be set a lower temperature when cooking bread or cakes. And you are right retirement is the place to be, providing one is fit and healthy.
Muzz

Its funny Muz the heavier breads they cook at 350 so I might pull back to that.  I havent been putting the fan forced bit on.  I guess like everyone I will be happy when I get to the consistancy stage LOL and preferably in the co.

I keep thinking of you making damper after damper, I am trying to keep it under control and make half quantities and only when the last loaf is eaten LOL just as well it makes good toast  ;)