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Making Bread

post #1 of 9
7/21/09 at 4:59am
Thread Starter 
Just started making bread for the first time.

I use an electric convection oven. I want to
make some of what we call Babs in England.

They are soft rolls. Do you just reduce the
cooking time?

And can bread be made in a microwave?

I prove the dough in the microwave set on
the lowest setting - and that works fine.
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post #2 of 9
7/21/09 at 6:43am
Do you mean what we call Baps in Scotland?
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post #3 of 9
7/21/09 at 8:02am
I can't imagine how bread cooked in the microwave might turn out! Actually I can-- doughy and weird and gross. You need the oven the get the browning effect, I'm sure. I certainly wouldn't recommend it.

I've never had babs, but a recipe I found online instructed to cook them in a 425 F oven for 15-20 minutes.

Good luck!
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post #4 of 9
7/21/09 at 10:22am
Thread Starter 
yes I meant to say Baps, Ishbel


I will try cooking them in a 425 F oven for 15-20 minutes.

Thank you Ishbel and Karenlyn
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post #5 of 9
7/21/09 at 2:44pm
I don't even want to send you in the wrong direction.
Living on the west coast of the US, it's different from your climate.
Proofing is one thing, but I wouldn't or couldn't dare bake off my bread in the "nuker".
As far as using less cooking time to do soft rolls, my way of thinking it'd be oil or butter to the recipe to tenderize or soften it. I use olive oil or melted butter to get softness in my breads of any kind.

This is my favorite roll or all purpose bread product recipe. They can be any size, any shape and don't think twice about the ingredients, you don't taste what you'll be fearing, promise.

I know someone will help you here..........sorry, just not knowledgeable enough to help you.
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post #6 of 9
7/28/09 at 3:31am
Thread Starter 
Thank you

Butter has worked well for me in softening bread

Have printed out your favourite roll recipe to try later

Many thanks
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post #7 of 9
7/28/09 at 9:48pm
oh sure, you're welcome.
I love the smell the house gets when they're rising on top of the counter top.
delicious
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post #8 of 9
7/31/09 at 1:57pm
Keep in mind that recipes do not always translate well from one side of the pond to the other. Ingredient characteristics vary quite a bit, including flour and yeast - the two prime ingredients in bread!
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post #9 of 9
8/14/09 at 7:14pm
hello, might i suggest you try placing them on lined baking trays and batch them together -proove them up and dust with flour.Bake @ 220 for 18 mins(depending on oven/altitude.)good luck.
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