Looks nice, and far better than buying bread from a supermarket, but I loves me crust too much!:eyebrows:;)
Enjoy, though:cool:
Marco.
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Looks nice, and far better than buying bread from a supermarket, but I loves me crust too much!:eyebrows:;)
Enjoy, though:cool:
Marco.
Fixt.Quote:
Originally Posted by struth
Looks anaemic crust wise but fine inside. You sure you had the right setting?
Meant as constructive criticism. With a liddle Mickey taking;):)
Actually it doesn't quite look the right shape for a Panasonic bread tin. So was it made in one?
yes a pana tin milk loaf. it was a little anaemic on top.. was a light crust but the flour maybe needs a bit longer. still its lovely and soft which is ideal for me. tasty too
Yeah I like soft bread for certain things.
Bacon and egg sarnie being one.
Most the stuff I make is strong with thick, crunchy, chewy crusts, which is best for toast and eating on the day it's made.
One hour out of the oven and the crusts are to die for...
Anything left over a day after baking gets frozen and usually toasted. I can't be doing with anything other than super fresh bread if not toasted.
Sure... It's a totally personal taste thing, and/or whether you still have good teeth!;)
For me, 80% of the flavour of bread is in the crust, therefore if there's no crust, what's left will be pretty tasteless. Plus, with sandwiches, I don't view bread as simply being a 'carrier' for the filling. Often, with the best bread, the filling (unless it's something really special) isn't the star of the show - it's the bread!
One of the main reasons why I detest a McDonalds burger is because of the SHITE (bun) posing as 'bread'. Soft, tasteless doughy cack... It's dreadful stuff, so for me it wouldn't matter what the filling was like (and unfortunately that's not much better), the whole thing would be spoiled by the poor quality of the bread.
Also, when you've grown up in a continental culture, bread [and the quality of such] is a MASSIVELY important part of eating, consequently the French, Italians, Germans, etc, would find the vast majority of 'bread' sold in UK supermarkets inedible. Only the 'artisan' stuff (read as normal bread in any other country) would be considered acceptable.
I still remember, back in the late 90s, when Del's relatives came over from Cologne to visit us in Scotland, and were appalled at what passed as 'bread'. We had to use the local Italian deli when getting bread in for their breakfast, which fortunately we were doing anyway! Things have improved massively since then though, but the UK is still the only country I know where the bread section in supermarkets is full of mass produced, pre-packaged 'pan loafs', representing the norm:doh:
<Rant over> :D
Marco
It was tasty.
My mum used to love "milk loaf" - from memory, I think it is supposed to have a pale crust
I'm sure it was nice, mate - certainly way better than you'll get in any supermarket, and is suits your palate, so it's a win-win:)
Marco.
Bonne maman intense strawberry jam on fresh bread. Hard to beat really
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