Sliced bread

[Doc Vernon]

That was a Butternut! LOL
Good though i guess! Cholesterol!!! Eeeek!
But Yung and Free who cared hey!!

Cheers

[happy daze john in oz]

Great selection of breads here in Oz.
Apart from what the supermarkets sell, and you can see it being baked on premises, we also have hot bread kitchens.
Our rang of breads is one of the best you will find anywhere, and we have thin or thick sliced.
In supermarkets you can ask for your loaf to be either thick or think cut and they do it while you wait.

[Tony Taylor]

Nothing has ever tasted as good as when one came of 12/4 watch on a cold night. Slice a big thick piece of the loaf and put it under the griller to toast. Put lashings of butter on and reinsert it under the griller to melt that into the thick wad of toast. Then put more butter on. Sit down with a mug of tea and enjoy.

you were lucky, never anything left when i got off 12-4. Had to make do with beer.

[James Curry]

Got fedup with thick or so called medium sliced bread . These days what they call medium sliced would have been thick sliced a few years ago.
I make my own bread and prefer it to Supermarket bread. I do not own a bread maker .
Irish Soda Farls, Wheaten bread, Stone ground Boomer and Oat & Wheaten bread.
I have learnt a trick as some of my bread you need Butter Milk which is not always available. Pour your required amount of milk and just had the Juice of a
1/2 a Lemon and stir into the milk allow to stand for 30 minutes or so until it curdles.
Flat bread also easy just add a table spoon of Olive oil and when making the toss in some sliced oilives, Garlic or other herbs. I do my own Chipatis or Naans or pita bread.

[Les Woodard]

Here is a recipe for Damper if any have not heard of it. It is a staple one for the outback and is usually cooked in a pot in a fire not an oven as in this recipe

How to make damper: follow our simple damper recipe


INGREDIENTS

450g (3 cups) self-raising flour
Pinch of salt
80g butter, chilled, cubed
185ml (3/4 cup) water
METHOD

Step 1

Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Combine the flour and salt in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.

Step 2

Add the water to the flour mixture and use a round-bladed knife in a cutting motion to mix until the mixture just comes together, adding 1-2 tablespoons extra water if the mixture is a little dry. Use your hands to bring the mixture together.

Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes or until smooth.

Shape into an 18cm disc and place on tray. Use a sharp knife that has been dipped in flour to mark 8 wedges on top.

Dust the damper with a little extra flour and bake in preheated oven for 30 minutes or until the damper is cooked through and sounds hollow when tapped on the base.

Transfer to a wire rack for 5 minutes to cool slightly. Serve warm or at room temperature, either plain or with your choice of topping.

To experience damper the outback way, eat with golden syrup.

[Doc Vernon]

Hi Les
I do make a Damper once in a while , and must say it comes out just right!
The Recipe you give is Spot On!
Lovely Bread it is , always liked it , nice when still warm out the Oven or Firepit!
Cheers

Have you tried it with Caraway Seed Les! Its delicious mate!

[happy daze john in oz]

Irish Soda bread, so easy to make and so tasty.
Coming from County Tipp my wife often makes some.
Uses whole meal brown flour and there is always the milk in our supermarket.

Keeps well for a good few days.
Her mother taught her as the family were raised on such stuff.

[James Curry]

Irish Soda bread, so easy to make and so tasty.
Coming from County Tipp my wife often makes some.
Uses whole meal brown flour and there is always the milk in our supermarket.

Keeps well for a good few days.
Her mother taught her as the family were raised on such stuff.

I call that Wheaten Bread John, Irish Soda farls are done on a griddle on the hob and not in an oven same as flat breads. Farls means (Farndel in Gaelic means fourths. I think the Scots would likely call Irish brown soda bread a Bannock?

These breads are Scottish/Irish I suspect were brought across during the Plantation era of Ireland , Ulster Scots now.

soda farl.jpg

Traditional-Irish-Soda-Bread.jpg

Does your good lady use yeast when she makes her mammies recipe soda bread? I never do. Only time I use yeast is when making Brown Whole meal or White boomer breads.

I used to love the bread the baker made at sea also the bread rolls as well.

Think it was Les mentioned coming off the 12/4 and a pieace of toast with enogh of butter on to pump your collestoral levels up a notch.
Happy days.

[happy daze john in oz]

No James, just the flour, milk and soda that is all folks.

Different countries different names.
The Irish soda bread was always an oven bread, not sure how cooked before the oven was invented though.

[Ivan Cloherty]

Had my first sliced bread during the war! yep I did, shop keeper used to cut a loaf in half and say that' your ration for the week!

All loaves had to be a standard size, and women used to keep an eye on the shop keeper to make sure Mrs Jones never got a bigger half!