Re: Carrot Soup with Ginger

Peter Flynn wrote:

> On 07/02/2025 02:00, Carol wrote:
> I use a Lakeland bread machine since my old Panasonic packed up, and
> no-one else makes machines that open on the long side (and therefore
> fit underneath my wall cupboards: the ones that open on the short
> side mean the lid hits the underside of the cupboard). The designers
> have their heads up their...nut dispensers.

Ah!  Fellow machine user!  I see the brand is UK so are you in that
general part of the land across the pond?

Mine started with a no-name (literally, no book, no box, no markings to
tell me a model or maker) Kmart blue light special.  It was a display
model and when whatever brand it was was replaced, they light up a big
blue stobe light over it and announced a sale.  Bread machines were
pretty new then and very expensive but I'd wanted one for years.

I track it as about 1994 when I got it?  I'd tried hand making it and
turned out some mighty fine bricks before then.  I decided to go a
simple path, more likely to succeed for first timers.  I got a box mix,
just add water (grin).

It worked!  Problem was the box cost more than a store bought loaf.
Zip forward and I got very good over time and develop my own recipes
now.

I went through several machines, that first one lasting until 2002, the
next to 2008 (expired while making dog biscuits with bonemeal in them,
heavy load).  I lusted for the top of the line, zojirushi.  In about
2010, Amazon had a black Friday sale and I got one!  Dual paddles,
horizontal loaf.  More power than I need now but she's 15yo now and no
signs of failing.

In 2001, when we got to Japan I started making almost all our bread.
The reason is bread is made then shipped frozen to Japan.  No special
wrapper.  Freezer burn common.Only 'wonder bread' and 'Roman meal' for
choices.  Now the Japanese are wonderful cooks but at least in Sasebo
(where we were), they make terrible bread.  They like super soft bread
that is still doughy to us in the middle.  Can't spread peanut butter
on it for example, so that ruled out shopping in town.  We gained a
hatred of previously frozen bread that still exists.

I still make almost all of our bread.  I haven't baked one in the
machine for 4-5 years now.  Dough mode, turn dough out then shape and
rise 1 hour, then bake at 400F for 15-18 minutes (depends on what I did
with the dough as to how long).

> > Here's some random pictures. 
> 
> Thank you. I don't think I have any.

Not to worry, I don't take pictures of all of them.  I bake about every
5 days.  Takes only minutes to load, then 1.5 hours later, a few
minutes to shape, the, 1 hour after that, pop in the preheated oven for
usually 17 minutes and check.  Baguettes cook faster so have to pull
them out sooner.

> 
> > I call this one 'bunny bread' 
> 
> The kids use that term for this (snagged off Reddit)
> 
> https://xml.silmaril.ie/recipes/bunny.jpg

LOL!  Love it.

Quazibreado!

https://postimg.cc/0zJ6H38Q

(making a Boule but the dough was sticky.  At least he looks happy!)