Keeping Bread edible

lustyd said:
They are indeed listed, and they are indeed "E-numbers". As I said earlier E300 is vitamin C so please try not to speak about E numbers as if adding them is a bad thing because it isn't.
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I did not intent to sound derogatory about E numbers as a system, and am sorry if I gave that impression. E numbers are more likely to have been tested, and limits on suitability to diet given if relevant.

The point I was making about additives was that not all ingredients are on an ingredients listing, so I am not convinced we always know what improvers are used. Vitamin C may commonly be used, but is more of a dough improver than to improve shelf life. The main point of my post is that the Chorleywood process is the fundamental reason for longer shelf.

I do not buy packaged bread - if you have a packet handy I would be interested to know what is listed on it. Last time I took an interest there was not a lot.
 
Pye_End said:
I did not intent to sound derogatory about E numbers as a system, and am sorry if I gave that impression. E numbers are more likely to have been tested, and limits on suitability to diet given if relevant.

The point I was making about additives was that not all ingredients are on an ingredients listing, so I am not convinced we always know what improvers are used. Vitamin C may commonly be used, but is more of a dough improver than to improve shelf life. The main point of my post is that the Chorleywood process is the fundamental reason for longer shelf.

I do not buy packaged bread - if you have a packet handy I would be interested to know what is listed on it. Last time I took an interest there was not a lot.
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I don't have one right now but last time I looked it was pretty much the normal bread stuff like flour, water, yeast, sugar, salt and the only "additive" was E300, and that was on Hovis soft white a few years ago. You're quite right about the process being the difference, I wasn't aware of the name of it so thanks for that. Ever since seeing Jimmy's food factory I'ev been tempted to try it using an electric drill but so far I've resisted!
 
lustyd said:
Ever since seeing Jimmy's food factory I'ev been tempted to try it using an electric drill but so far I've resisted!
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Agree, this was an excellent and informative series. I am not sure I wanted to know about the one where he recovered all the meat though! The chewing gum one put my children off for quite a while. Certainly the one or two food industrial process that I have been involved with were duplicated (in principal at least) really well in his shed, so the whole series was likely to have been really well researched. Perhaps the next one will have a program on horses...
 
tarik said:
Morning Guys,


Am planning to be offshore for about 10 days in June. Any tips for prolonging the life of shop bought sliced bread, what is the usual time it can be used for and is which is better - brown or white?

As always many thanks for all replies.


David
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David - apologies for going off topic!

One other option is to go for Naan bread (especially flavoured) - they last for weeks in their packaging, grill or oven up very quickly, and are very tasty with soup or casseroles etc. I took a few with me and wished I had taken more.
 
lustyd said:
You also forgot to put "in my opinion" after not worth keeping. I actually prefer shop bought bread so can assure you that it is only your opinion.
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You're mistaken. I did not forget. It was self-evidently my opinion, as you clearly inferred.

Now that you've come out as an aficionado of plastic bread, others can form their own opinions as to the respective merits of ours.
 
macd said:
You're mistaken. I did not forget. It was self-evidently my opinion, as you clearly inferred.

Now that you've come out as an aficionado of plastic bread, others can form their own opinions as to the respective merits of ours.
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I'm curious why you insist on calling it plastic bread though, given that it has the same ingredients as any other bread?
 
lustyd said:
I'm curious why you insist on calling it plastic bread though, given that it has the same ingredients as any other bread?
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Probably the same reason I detest the stuff- made down to a price with all flavour, texture and goodness removed.

IMHO.
 
Good grief, it's a keep bread fresh thread with the irritation of a col reg thread! Anchor butter anyone?
 
uxb said:
Probably the same reason I detest the stuff- made down to a price with all flavour, texture and goodness removed.

IMHO.
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Ah my appologies that was very insensitive of me. Coming from a relatively wealthy family we've always been able to afford things to out on top of the bread which have their own flavour, or even layer things inside the bread in what's known as a "sandwich". I'd strongly recommend trying the marmite if you ever venture away from plain bread ;)
 
Rye bread has been the core of nutrition in Denmark since the Vikings. Crisp bread had almost the same role in Sweden.

Can wholeheartedly recommend both. And rye bread will keep you going a lot longer than white bread, too.

Rye bread makes the perfect base for any open sandwich.
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Plenty of rye bread varieties, also German.
 
All this talk if bread has forced me to make a loaf, it's currently doing its thing in the airing cupboard. It's the first time I've tried this recipe - googled ' no knead bread' and given my mental capacity, choose the recipe a four year old could make.

I've got the perfect excuse to experiment on boatie recipes since we are waiting on spares for the bread maker. Can't remember the last time I bought bread...
 
tarik said:
Morning Guys,


Am planning to be offshore for about 10 days in June. Any tips for prolonging the life of shop bought sliced bread, what is the usual time it can be used for and is which is better - brown or white?

As always many thanks for all replies.


David
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I'd buy either rolls or bagels.... if you have an oven I'd get those part baked, finish yourself baguettes...
 
And now for someting completely different

If you have no oven you can make really good fresh bread in a pressure cooker. Use the bread recipe of choice, use a trivet in the bottom of the cooker, enough water so it won't boil dry put the dough in a pan or bowl and cover with pleated greaseproof paper and tie tight, put on stove, lid on, weight on, bring to pressure and give it half an hour. Fresh bread at sea is a true joy! :)
 
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