Time

Banks of the Croal wrote:When I was a lad a job on the bread was a gold mine, with all the fiddling off the poor Shopkeepers.

The Pop lads did the same.

Unfortunately I didn't work for either.

Spot on the drivers had two cars one banger to go to work in so the bosses thought you were not on the fiddle and the new one left at home usually a big expensive one. I knew one driver that died and his wife found hundreds of unopened wage packets in his room, he had so much fiddle money he never needed to open them.

Noooooo!!!!

It's shit. It tastes like sprouts and the Germans swear by it.

Imagine Soreen but salty and covered in National Socialism.

Don't do it, mate.

Breadman wrote:Noooooo!!!!

It's shit. It tastes like sprouts and the Germans swear by it.

Imagine Soreen but salty and covered in National Socialism.

Don't do it, mate.

Bollocks to it then. The welsh do a nice fruit loaf call bara brith,delicious smothered in butter.

Angry Dad wrote:

Banks of the Croal wrote:When I was a lad a job on the bread was a gold mine, with all the fiddling off the poor Shopkeepers.

The Pop lads did the same.

Unfortunately I didn't work for either.

Spot on the drivers had two cars one banger to go to work in so the bosses thought you were not on the fiddle and the new one left at home usually a big expensive one. I knew one driver that died and his wife found hundreds of unopened wage packets in his room, he had so much fiddle money he never needed to open them.

It was rife.

I still know a few of the older guys and they still can't believe they got away with it so much.

Fair play to 'em I say.

Just wish I was 25 years older........

I first started at British Bakeries skerton rd trafford park at 13 as a saturday van lad.
One of the drivers an old boy was caught in the van sheds in his cab eating a pork pie and having a wank at the same time.

How about Ryvitta, that any good, ffs who'd a fowt putting a couple of Wholemeal in the Toaster could cause you so much harm.

boltonbonce wrote:

Breadman wrote:Noooooo!!!!

It's shit. It tastes like sprouts and the Germans swear by it.

Imagine Soreen but salty and covered in National Socialism.

Don't do it, mate.

Bollocks to it then. The welsh do a nice fruit loaf call bara brith,delicious smothered in butter.

I really don't want to come across as some sort of bread-zealot nerd, but it's so easy to make your own bread and there's so much you can do with it.

Crack on, mate. Bara Brith is beautiful and it truly encompasses what's great about British bread.

And it's dead easy to make. Just lob it all in, mix it up and crack on!

All hail British Bread!

I used to drive the Duncan Foster trucks to the storage sheds on a saturday afternoon when there were no bosses or supervisors about i was only 15 and thats how i learned to drive never even took lessons in a car. I was a van lad at 16 and the driver used to stop for a couple of hours at a corner shop to shag the woman there and he let me drive the truck and finish the round then come and pick him up then he'd drive back to the bakery  they did'nt give a fuck then.

Wankin' in the cab with a 13 year old van lad sat at the side of you.....Can't condone that.

Ryvita....eating them is slightly worse than doing what AD's mentor did.

The Ryvita factory is in the same building as the Kingsmill / Sunblest bakery in Bredbury and it's a dump.

You know the old stories about fag factories using the good tobacco for Benson's and the sweepings-up being used for cheaper fags?

Well, in the Ryvita factory there aren't any "premium" biscuits, so it all goes in the same pot.

Best avoided.

What the fuck are crumpets? Never got my head round em.

Thick batter, shaped in a circular metal frame and then passed along a hot plate with a source of extreme heat above it.

Are you people testing my baking credentials, now?

It's starting to feel like it......

Come on, name a speciality bread and I'll describe both the best way to make it and the preferred method of serving it.

Ya bastards !

I did Politics at University , not fucking Bread.

Thanks to you I'm gonna be boring the shit out of everyone I know with my second hand knowledge of bread.

The bread /pop fiddling I'm talking about was in the 60's

Just goes to show bent people were about then.

boltonbonce wrote:Thanks to you I'm gonna be boring the shit out of everyone I know with my second hand knowledge of bread.

Sorry.

It could be worse....it could have been train sets and you can't eat them.

Not much use in the Zombie Apocalypse.

brioche dough

Mr Magoo wrote:This might make you feel better

http://www.huffingtonpost.co.uk/2013/12/06/masturbation-health-benefits_n_4398184.html

A wank a day keeps the doctor away.

Banks of the Croal wrote:The bread /pop fiddling I'm talking about was in the 60's

Just goes to show bent people were about then.

There's always an angle.

Nowadays it's bank fraud, benefit claims, blag e-mails asking for cash and cash for crashes down the bottom of Halliwell Rd.

Rotten.

who is the trout in your avatar.

Michel Roux’s brioche dough
Warm milk, plenty of butter and a yolky glaze are the secrets behind the perfect melt-in-the-mouth classic French brioche. The dough can be frozen, well wrapped, for up to two weeks. To use, leave to thaw in the fridge for 12 hours before moulding it into the required shape and cooking as usual.


Makes:  1.2 kg dough
Preparation time:  45 minutes plus 9 and a half hours resting
Cooking time:  45 minutes


You will need
70ml tepid milk
15g fresh yeast
500g plain flour
6 eggs, beaten
350g butter, slightly softened, plus extra to grease
30g caster sugar
1 egg yolk mixed with 1 tbsp milk, for egg wash
Method
1. Pour the milk and yeast into a bowl and stir to dissolve the yeast. Put the flour, one teaspoon fine salt and beaten eggs into an electric mixer fitted with a dough hook and pour in the milk and yeast mixture. Mix on slow speed to combine and knead the dough for five minutes.
2. Scrape down the sides of the bowl with a rubber spatula, then knead at medium speed for about 10 minutes. By this stage, the dough should be smooth, elastic and combined well.
3. Meanwhile, in another bowl, mix the butter and sugar together. Add a few small spoonfuls of the butter mix to the dough, then with the mixer running at low speed, add the rest a piece at a time.
4. When the butter mixture is all incorporated, increase the speed and work for six to ten minutes, until the dough is very smooth and shiny and comes away from the bowl with perfect elasticity.
5. Remove the dough hook, leaving the dough in the bowl. Cover with a tea towel or cling film and leave to rise in a warm place for about two hours, until the dough has doubled in volume.
6. Knock the dough back by flipping it over two or three times with your hand. Cover the bowl again and refrigerate for at least six hours (but not more than 24 hours). The dough is then ready to use and mould.
7. To shape a large brioche: divide 600g dough into two-thirds (400g) and one-third (200g). Shape the larger piece into a ball and place it in the bottom of a well-buttered brioche mould, measuring 16 centimetres across the top, eight centimetres across the base. Make a deep indentation.
8. Shape the small piece of dough into an elongated oval and gently press into the indentation in the large ball, so that only a little is left visible, resembling a ‘head’. Lightly brush the dough with egg wash. Leave to rise in a warm place for about one and a half hours, until it has at least doubled in volume.
9. Preheat the oven to 200C/gas mark 6. Brush the brioche lightly again with egg wash. Bake for 15 minutes, then lower the setting to 180C/gas mark 3 and bake for another 30 minutes. Leave the brioche in the mould for five minutes, then tip out onto a wire rack and leave the bread to cool before serving.

I  googled Natasha Whittam and that's what I got.

Sorry if you don't like the cut of her jib.