TWO INGREDIENTS ONLY (1 Viewer)

[robnchris]

Can someone answer me a question regarding using a Remoska please as I would love to try this bread recipe, How, How, How do you control the damn heat
Thank you.

You can control the heat by adding tin layers of tin foil under the lid this will cool the cooking temp inside.

 

[Molly A]

I did ours in a dry frying pan, fairly hot takes 3 or 4 mins per side

Have been making naans for decades now and would agree that they are better in a very hot frying pan...ovens are rarely hot enough to get the best results.

 

[Molly A]

made them as bread rolls, tasted ok , but should put a touch of salt. Would be much better as flat breads but OK as rolls if you have no better options.

^{_{Subscribers  do not see these advertisements}}

 

[Sundowners]

I’ll have to give it a try. I love kneading dough. It really cleans your finger nails.
Phil

That’s grosse. Thats one of my pet hates, dirty fingernails.

 

[gwyntaxi]

I love to hear about all these experiments, don’t know until you try. I am a bit of this and a bit of that cook, so if something turns out good, I have to try and remember how and what I did with it.

Keep them coming.

Same here.

 

[Molly A]

My Mother, who only lived to 98, had the same attitude to gin and tonic. I've begun my gin journey with this in mind.

I think I might be your mother's long-lost child....

^{_{Subscribers  do not see these advertisements}}

 

[fitz]

Don’t know if this has been posted before, but we have just been making bread. With the lockdown, we feel safer making it than going out to buy it, anyway the bread shop we use is shut because the staff got Covid.

Anyway long story short, we found a recipe on YouTube for bread using just two ingredients. SR Flour and Greek Yogurt. No kneading, no yeast. Just mix the two together. Absolutely brilliant. Here’s our second attempt and the link.

View attachment 463404View attachment 463405

It’s also good for making pizza base. Have to try that yet.

Looks fab, I've got some greek yoghurt in fridge will give it a go!!! thanks for sharing

 

[fitz]

Someone mentioned they didn't like the flavour.. what sort of flavour is it?

 

[fitz]

Does anyone know if you can freeze the rolls successfully

^{_{Subscribers  do not see these advertisements}}

 

[Sundowners]

Does anyone know if you can freeze the rolls successfully

Ours don’t last long enough to freeze, if I did a bigger batch, then I can’t see any reason why not.

 

[Sundowners]

Someone mentioned they didn't like the flavour.. what sort of flavour is it?

I dont know what was meant by that either. I make a batch nearly every other day, I have been experimenting and I now use, a mixture of SR flour and wholemeal, about a teaspoon of salt, milk and white vingear mixed to make it curdle, leaving for about ten minutes before use, a substitute for the Greek yogurt plus a little (about 1/2 teaspoon) baking powder. Mix it all together with a knife then use hands when it’s easier to handle. I knead a little to combine everything together and make some elasticity. Then make into rolls. This tastes more like bread than scone like.