Club Breadmakers

[peterch]

25hourmaid:

peterch, can I claim this as my 'congratulatory' or 'celebration' bread? :please:


:celebrate: Nice bread, as always! :love:

Yes Maid.... Celebration Bread for u..... :celebrate:

[autumnbronze]

peterch:

Here is the choc chip


http://postimage.org/image/2sl9wue90/

and cocoa powder

http://postimage.org/image/ucqlexk4/

Bought it at Shop n Save

:thankyou: peterch!

[corneyAmber]

peterch:

Yes Maid.... Celebration Bread for u..... :celebrate:

Thanks, peterch, but I have already stolen a few pieces :oops: even before you said yes!

[peterch]

25hourmaid:

peterch:

Yes Maid.... Celebration Bread for u..... :celebrate:

Thanks, peterch, but I have already stolen a few pieces :oops: even before you said yes!

hahaha...... my pleasure maid......

[corneyAmber]

peterch:

25hourmaid:

peterch, can I claim this as my 'congratulatory' or 'celebration' bread? :please:


:celebrate: Nice bread, as always! :love:

Yes Maid.... Celebration Bread for u..... :celebrate:

Simi is celebration bread huh? I have been missing alot in this thread recently..

[corneyAmber]

peterch:

http://postimage.org/image/u7i25d9g/


Try to make another choc chip bread (order from DS and DD)

But today I add more water up to 1 cup from 3/4 cup I used previously. and use SOFT setting on Z.

The result, I got very thin crust, especially top crust and very moist bread. Better eating quality in terms of texture. Taste the same

Phewwwwit, nice loaf! very brown!

[corneyAmber]

peterch:

LKVM:

I didnt keep them in fridge but yes they were quite big... so must make them smaller huh...

Hi, I missed so much pages and have to go thru from back to front and to back again :?

LKVM, you are not using chocolate chip. The one that you use (big and flat like big buttons) is couverture chocolate. I meant to be melt and usually it has high melting point (easily melt) and it melt during rising time dan mixed with the dough during the following kneading process. Baking choc chips also have 2 type, baking stable which is not change shape during baking stage and normal one which melt during baking stage (not raising and mixing process). Try to change with these chips and I think your bread should be allright

By the way, I was actually thinking of making your black and white bread. Your 'bad' experience give me an idea. :idea:

Ah the mystery is out LKVM, you are not using choc chip????

[autumnbronze]

autumnbronze:

Okie, I am trying corn bread again, this time following Happy Mama's advice and increased creamed corn to teeny weeny bit more than 1/2 cup. And I added 1 cup wholemeal flour to 1 and 1/4 cups bread flour.


Lets see how it goes

Okie done.

This is the best I can do to substitute wholemeal for bread flour (I mean the proportions). Any more of the former, may not rise so much and turn out so nice. DH not around so cannot get an unbiased opinion. As for me, I like it

And what a difference a proper bread knife makes ... Thanks again jtoh :celebrate:

Here are the pix:

http://postimage.org/image/1l8jf9cp0/


http://postimage.org/image/1l9eugy2s/

[corneyAmber]

Your bread looks superb, autumnbronze!! :celebrate:

[jtoh]

Looking good autumnbronze!!