Would have been a very nice seeded loaf if I’d added the feckin’ salt.
Grmph
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I was just thinking about HBCs…
Salted butter, or olive oil & salt, Dahlink?
Thick slices, lightly toasted
Yum
Carinthia. xx
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It’s surprisingly awful without integral salt, sadly. Even with salted butter AND marmite.
Gxx
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Bread & butter pudding, or superior stuffing wiv lots of onion & herbs?
Carinthia. xx
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This is straight out of the oven - I’m happy to share. (No seeds, though…)
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Looks v fine, joe. And salted;- )
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\______/ <---- Me Plate
Carinthia. xx
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I’m closer to Joe so I get the first slices…
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Don’t be ridiculous, Twellsy…
Carinthia. xx
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Gromph chew grin swallow
I beat the elbows!
Tee Hee
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Lines up clutching butter knife butter dish with butter and a bread knife
See I can do ladylike sometimes…
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I can get 4, 5 or 6 crusts orff of that, should I choose… 
Carinthia. xx
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The first baked goods I offered my Parents-inLaw were scones - without the much required pinch of salt. They were feckin’ tasteless and I was (at 21) mortified.
Soo xx
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I am attempting Paul Holywoods’ brioche
I could have done with a hint about what speed to run Ken at
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What speed do you normally use for an enriched dough, Twellsy?
Nottan huge fan of Brioche anyway, as my brain says that bread shouldn’t be sweet.
Carinthia. xx
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I rarely use Ken for bread as he can shatter gluten if overused so I mix with my hand and get rid of my temper on kneading the dough
So I was trepidatious in speed and time of use of Ken
It’s not a sweet bread it’s a savoury brioche to make rolls for organic free range pork burgers with chorizo
My poor Bull was not up to a Saturday trip to a stupid market to get rolls so I am having a go
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I would use a slow(ish) speed then, given what you have said, Twellsy, or make summat easier, that you are used to.
Carinthia. xx
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I’ve pretty much abandoned mechanical aids for bread* too - just a stick blender to whisk the yeast into submission at the outset. If necessary, though, start on slowest setting and gradually work up to about 3-4, no faster.
*I’ve almost given up on kneading, too, having found the recipe I currently use. Seems completely foolproof - and I’ve inadvertently tested almost every mistake it’s possible to make without losing a loaf! It even survived a power cut halfway through baking a couple of weeks ago.
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Well it proved well if slowly so it has been shaped and set to prove a second time
It feels nice under your hand - spingy and smooth
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