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I never thought I'd say it but it's just too much bread.
bog-standard, bread-and-butter bread.
just a bog-standard loaf really
don't have the bread i want (date and walnut) i'm going to find another morrisons. i've got some chutney in the fridge too
might call ahead and ask if they can put some on for me
by hovis/warburtons/kingsmill/own brand - surely?
you should really be able to make it at home, if it's truly STANDARD
than make it at home, .'. Standard.
standard bread is bog-standard bread
ever since polka-dotgate.
c'mon now, don't blame the tools
shameful lack of remorse.
in a pure white loaf.
I always put sugar in my white loaf.
my wife does that all the time.
I normally replace the water with apple juice 9or maybe a splodge of honey) for a kick of sweetness.
but to me a standard white loaf is four ingredients. You just don't need sugars or oils or what have you.
becasue there's shit loads of sugar in the bread 'most' people eat.
Ignoring that gross non-bread though, yeah - you don't need sugar to make a basic loaf, but it gives it a little lift, I think. Doesn't really work for wholemeal/granary/brown/sourdough/rye etc.. loaves, because they are a bit too flavoursome for it to show. But a basic white bread is enhanced with a good pinch of sugar. imho.
do you know how long it takes to make any of those branded sliced loaves? like, an hour or two from seperate ingredients into the bag. that is not bread.
Don't worry, I'm a bread bore too. Just been off it since my son was born but didn't buy a sliced loaf (or any loaf really) for quite a few years before that.
The only thing that wasn't purchased!
My sourdough starter died a year ago and I haven't made bread since.
^ someone make a film about this please
One life began and another was snuffed out. Like an episode of a soap or that.
I assume they're talking bollocks.
get it, get it now!
when's your birthday?
I swear by the Richard Bertinet books (and I have a load of others). Birthday is just gone but someone will get it for xmas.
I have his book Dough - it has a great Pain de Campagne
I also really like The Book of Buns by Jane Mason. I am steadily working my way through that one. But the Gellatly book is my new bible.
brands aren't standard
and thus useful as descriptors of a standard
standard bread is just your standard loaf of bread
whatever it is, im out
and this is definitely the worst thread of all time. Absolutely no room for shabs/bants. Just people listing bread.
needs some shabs and bants too!
for this to turn into a bread pun thread. Stay with me, badman. Oh wait you've returned anyway.
thick crust with two draws.
i meant du pain
Crumpets - Jason Derulo
I think mint, not plain chocolate, which is weird.
how many of the posts in the balonz/goatmeatMF subthread will end up on DISquotes, do you reckon?
' liek Bertinet
I have his book Dough - it has a great Pain de Campagne' is a front runner, i think.
soft crust is for idiots