Favourite breakfasts

[wargarden Profile]

a salami omelet sandwich (white toast) with side hash browns and some fruit cocktail.
fresh orange juice to drink.

rolled omelet or omurice

[cherrytree Profile]

A little bowl of All Bran followed by an egg from my friend Sheila’s farm and some dry cured bacon from Tony my butcher, then one slice of whole meal toast with my own marmalade from Felicity Cloake’s recipe.

[mark111757 Profile]

Wordsworth

Trying to find wholemeal bead over is like trying to find hens teeth. An artisan or micro bakery perhaps. Or an area with lots of UK folks

Failing that, make it yourself....https://www.kingarthurflour.com/shop/it ... flour-3-lb

[Joanbunting Profile]

I am with W Wordworth on the white toast multi grain for us. I also prefer my scambled eggs what the French call baveuse ie creamy. I can't abide bouncy scrambled egg

How remiss to forget home made marmalade Cherrytree.

[jeral Profile]

Hi mark111757, does that mean you can't get brown bread either, where the wheat bran is added to the refined flour? We've had that for as long as I can remember.

Wholeseed grain breads have become mainstream gaining ground over the last couple of decades, although sourdough is all the rage now. That said, it is for people who can afford it so isn't likely to rival 4x cheaper steamed white any time soon by volume sales.

I'm in both camps as there are many foods where the taste of the bread detracts from the filling, IMO so plain white ain't dead just yet

By the way, if you decide to make your own bread, our Sakkarin has a no-knead method, which cuts out the 15-30 mins constant kneading by letting it prove and rise in the fridge overnight. One of us can dig the method out for you if interested

[Pampy Profile]

By the way, if you decide to make your own bread, our Sakkarin has a no-knead method, which cuts out the 15-30 mins constant kneading by letting it prove and rise in the fridge overnight. One of us can dig the method out for you if interested

...or get a bread maker or mixer with a dough hook!

[WWordsworth Profile]

For years I have made my own bread using a slightly cheating method.

I make the dough in the bread machine, knock it back and put it into a tin for the second rise, then bake it in the oven.

The cube-shaped loaf that comes out of the bread machine fits neither the toaster or J's sandwich box.

I bake it for 33 mins at 175deg fan.

[Badger's Mate Profile]

Our usual breakfast is porridge. It's his and hers. Mine is made with solely with water and oats, whereas Mrs B likes it milky. At this time of year we sometimes have cereals with soft fruit on top.

However I love a good fry up. Not fussed about beans or hash browns but anything else is fair game. I've mentioned before that I've tried to get as many different animals as possible on a plate, or have a giant's breakfast - bacon chop, jumbo sausage, goose egg, beefsteak tomato and big mushroom.

Smaller options include bacon sandwich (even better with the addition of poultry or rabbit liver) eggs Benedict, huevos rancheros, things on toast (offal, mushrooms, scrambled eggs) I too like my eggs soft. Any form of smoked fish is a pleasure, especially Cley kippers or Gigha halibut. Had a nice smoked haddock omelette last week in Teesdale.

[Pampy Profile]

Could you manage this BM? https://www.facebook.com/MrsGsHattersLa ... =3&theater
I seem to remember that Mrs G was a member of the BBC board.

[Badger's Mate Profile]

Could you manage this BM?

Over the course of a week, perhaps!

[mark111757 Profile]

Jeral

Brown bread is easy to find but it is a brown version of the "motel pillow" stuff . you press it once and it does not spring back. Whole grain breads are popular. For a long time I liked what aldi offered. There are times I wish that wholemeal was more available over here. But we can access salad cream....

If all else fails there is this

https://www.bbc.co.uk/food/recipes/dori ... loaf_16985