I'll supplement whatever Brian replies with... Bread makers usually come with a recipe book, and if you can use the Panasonic, the recipes are particularly good. Anything sold as 'strong flour' for bread making is fine. Add the odd tablespoon of seeds as preferred - Terry likes sunflower and seseme seeds. Poppy seeds in the dough might be a bit scratchy on the tin. You can also put it on the timer overnight, and have it ready in the morning. Terry doesn't like to cut it until about an hour after it's done, doesn't seem to keep as well. Yeast comes in bright orange packs in the supermarkets, just over £1 for approx 1"x2"x3". The recipes tell you how much you need in teaspoons. Store in fridge after opening. I'll go look for the basic recipe... Chris
_____ From: [email protected] [mailto:[EMAIL PROTECTED] On Behalf Of Allan Cazaly Sent: 13 November 2008 19:16 To: [email protected] Subject: [canals-list] Re: Alternatives for cooking aboard Hi Brian, I too have a bread maker. It's still in the box in Bristol. I would like to put it "On Board" and try it out. Your suggestion of putting the bread on and having fresh bread for lunchtime sounds verfy tempting. Could Diana supply a suitable receipe perhaps? What sort of flour shoud one buy and what other ingredients are wanted? I presume that yeast is also a requirement, or should one try the "easy" method and buy a premixed bread mixture? I personally like multi seeds, sunflower seeded bread,and brown rather than the white blotting paper type of bread. I do like the "real" french bread too! Any suggestions please? If Diana hasn't time, maybe others might have a favorite reciepe? Easy ones firest - I'll be more adveturous later perhaps. Thanks, ~Allan~ [Non-text portions of this message have been removed]
