Hi there!

I’m slowly working towards some simplicity within the home, but hey! It’s a lot of hard work!

I love having a go at growing my own veges and always use herbs fresh from my garden. I try to plant from seed whenever I can and have learnt to save and share my own seed for the following year. I make Award Winning preserves and pickles; and my husband brews Award Winning boutique beers as well. I love to stockpile and try to limit quick trips to the shops. I dabble in bread making and enjoy making my own stocks too.

I enjoy feeding my family good hearty meals, nothing like those tiny restaurant stacks you have to look for on the plate. My husband maintains our vehicles and machinery and we both enjoy fabricating on a small scale mostly relying on metal & timber recyclers for any materials needed.

While I don’t always have time to reply to comments, I love reading them. I hope you enjoy your stay and I hope you learn something new because I love sharing what I learn, and I'm always looking for another new skill myself.


Monday, April 11, 2011

Using the dough cycle

After creating many loaves of heavy bread in my bread machine....I have asked around and found that a few people are getting a better loaf when they use the dough cycle and bake it in the oven. So I thought I would give it another try.......
We were having a Curried Chicken with Rice for dinner on Sunday night...and I thought it would be nice to serve a bread roll with the meal. So I halved the dough and out of it; I made one small loaf of bread and ten bread rolls.

The recipe I used is from the book I got with my bread-maker...As I had not tried this method before, I started with just a standard plain white mix.

515mls Water
3 tablespoons Margarine
2 1/2 teaspoons Salt
1 1/2 tablespoons Sugar
3 tablespoons Skim Milk Powder
1 teaspoon Bread Improver
760 grams Plain Flour
2 teaspoons Yeast

For baking bread, I have always stored the non-perishable ingredients in a tub. It just makes it easier to carry from the store-cupboard out to the kitchen. All I need to gather is water, and margarine & yeast from the fridge, and the flour. I actually store my yeast in the freezer.

My Bread Mix tub

Rolls nearly finished rising, and ready for the oven. 

Nearly ready for the oven

The best bread rolls I have made ever.
 The lightest loaf of bread I have made since owning a bread machine.

Well, I am impressed with this method....a much better, lighter loaf....and the rolls....Oh the rolls....they were so good....DS16 wants me to make them every day and hubby said they are far better than any of the store ones. 


  1. Bread in my oven always seems to work better than my breadmaker too. There just seems to be something off in the rise bake cycles. I use mine mostly for when I want to use the timer and bake it while I'm at work. Your bread looks lovely.

  2. It seems to be the way to go...and now I know it works I can make the 1.5kg recipe..and I will have slightly larger results. I am starting to think If I set the timer for the dough to finish in the morning...I will have fresh rolls for lunch....ymmmmmmmm

  3. Interesting to store yeast in the freezer. Your rolls & bread look scrumptious!

  4. Thanks Becca, and yes, I have always stored my yeast in the freezer. I use the dried bakers yeast, not fresh yeast.


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