He might have turned into a bit of a lothario...

[debih]

.... but damn, Ole Blue Eyes basic bread is one of the best I have ever made!!!!

No idea what is different about it but it was really, really good.

400g flour, 8g salt, 7g yeast, 25g butter and 250ml water. That's all there was to it!

I was merrily kneading it away by hand when I remembered my all singing all dancing multi chef. I still haven't used the bread hook - I keep forgetting it!

It could have done with an extra few minutes in the oven - maybe that's whats made it so good. It's really, really soft.

[Workingman]

I thought I recognised the ingredients.........

Yonks ago I got a freebie booklet from Allinson flour....... Send an SAE to: type thing.

There, on page 5 is the recipe; gm for gm, ml for ml except for 20gm of granulated sugar. It does make a smashing loaf.

I always, always, use the dough hook for bread. I can't be doing with ten minutes of pushing, pulling and pounding.

[Diflower]

That's virtually the same as the one I do in the bm, except I use 300g w/m and 100g white flour, so more water. Oil instead of butter (just a tablespoon) and yes I add a teaspoon of sugar too - it helps make a nice crust

[Workingman]

Just flicking through the booklet and I found Corn Bread. Looks interesting.

285ml warm water, 25g butter, 20g sugar, 10g salt, 400g flour, 85g instant polenta, 7g sachet of yeast.

Mix to a dough, prove till doubled. Place in a pre-heated oven at 220C and immediately turn down to 200C. Bake for 30 - 35 mins.

[Diflower]

I made corn bread once. It was to go with a soup (can't remember what now) but the recipe suggested it as 'ideal'.
It was vile

[Workingman]

Ah.

[Diflower]

It would depend on how much you like the taste of pure corn I guess
I like sweetcorn fritters occasionally, with lots of fresh chilli in. Love corn cobs, oozing with butter and black pepper. And this year for the first time I stripped corn cobs and toasted the corn, to go in a salsa, which was good