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tasteless bread

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Connemmara | 13:59 Thu 20th Sep 2012 | Food & Drink
33 Answers
Bought a loaf last night - bread (white was tasteless) threw it out. buttered a taty farl - Paul Rankin (tastless) oh I mean the taty farl.

I am finding all bread absolutely tasteless - where oh where can I buy beautiful bread - wwould you be better baking your own in a bread machine or what.


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I know where you can't buy beautiful bread and that's Morrisons. Their in-store bread is foul! I usually settle for Warburton's wholemeal, not that I eat much brea.
Mrs Owd bought a cheese and jalapeno loaf at the co-op, hot but tasty.
I'm horrified to hear the words 'Paul Rankin' and 'tasteless' in the same sentence. That man is totally gorgeous!

As for bread, mother in law gave us a bread-making machine a while back and I've not bought any bread since. Definitely the way forward.
Get a breadmaker and make your own flavored breads, you can make all kinds of loaves, savory, sweet, brown, white, seeded or kibbled etc..

Don't be shy jump right in!
Russia is good. Any Russian delis near you?

There used to be one near us but it vanished, sadly.

Or else how about those small packs of sliced German breads (rye or pumpernickel), sometimes available at supermarkets?
You can't beat home made - but beware, it goes stale quickly (not that it often gets the chance LOL)
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yamaha - can you go wrong cos I am a hopeless baker. Also what brand would you get also can you make big and small bread etc. Thanks
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also can you freeze it quickly once it cools
Can you hop a ferry to Liverpool and go to Formby? (always a chance of bumping into a footballer or envying a WAG's set of wheels)
A baker there (Waterfields) does a marvellous, but small, loaf called something like low GI - GI is enough to identify it for the counter staff. Really tasty, and freezes wonderfully well.
See if a local baker does one, and give it a go.
Waitrose in-store baked Grande Mange. £1.99, 800gm. unsliced.
Use an independent baker .If you can find one these days .We are lucky to have two in our town .They make lovely GI seeded bread .
We like Greenhalgh 's Roggenbrot which you can buy in Morrisons or Chleb ..lovely Polish bread which you can buy in Asda .
Forget about Bread Machines, they're just gimmicky. Bake your own in the oven as I do . Well I do cheat a bit.

Buy a packet of ready mixed Bread Flour and just follow the instructions.

I buy each week a packet of Ciabatta Bread Mix and, whilst it is supposedly for two loaves cooked on an oven tray, I make a single loaf in a tin. Regularly I add-in Sunflower seeds, Poppy seeds, or Grated cheese, etc and I can assure you that it it is ideal for sandwiches and produces excellent Toast for breakfast.

Another vote for the breadmaker. I find that the health police have removed so much salt from food that many things have lost their taste. If you mkae your own bread you can add more salt of you want or any other flavouring.
This is an easy and foolproof recipe (from Nigel Slater)
...and no-it's not with a breadmaker.

A really good and very easy white loaf

1 kg white bread flour, or I used all purpose one
14 gr instant dried yeast
20 gr salt
700 ml water


Tip the flour, yeast and the salt into a big wide bowl. Pour in almost all the water and mix it to a sticky dough. Keep mixing adding a bit more flour or water until you have a dough that is soft and springy and still slightly sticky to touch.
Generously dust the working surface, turn the dough out on to the surface and start kneading. Knead the dough for 10 minutes or so. If you are getting tired that means you are kneading too hard. There is no need for that, just knead it nicely until it gets lighter and springy.
Put the dough back into bowl and cover with a clean tea towel. Leave somewhere warm to raise. It will take about 1 hour or so.
Preheat the oven to the highest setting, 250C/gas mark 9.
Once the dough has doubled in size, tip it out onto a work surface, scraping out the dough that stuck to the bowl. Give it another short session of kneading. Place the dough bowl onto a floured baking sheet (I put it in a round cake tin). Dust it generously with flour, cover with a clean tea towel and let it double in size once again.
Once risen for a second time, tuck it back gently into a neat ball. Just a little bit on the sides. Do not knead or tap it! Just gently tuck the sides to a high ball.
Place the loaf into the oven to bake for 10 minutes. In 10 minutes turn the heat down to 220C/gas mark 7 and bake for 20-25 minutes. After 20 minutes check the loaf for doneness. It should sound hollow when tapped on its bottom. Let the loaf cool on a wire rack. Give it a time to settle before you cut it!

Cooking time: 35 minute(s)
@ Pastafreak. There is no butter or oil in your recipe - is that correct? I usually add two tablespoons of a good oil, but wonder what it is like without any ?
you don't have to invest in a bread-maker. You can make your own. Just make the dough. Put it somewhere to rise then bake in the oven.
most bread is tasteless, it's why i don't bother much. Have the occasional Hovis sliced bread, makes ok toast, but the other stuff is just a waste of money.
If you have the time I'd go along with baking your own in a proper oven. You can get a lovely tasty brown crust then as the heat will radiate from above. If you just want to sling it all in to something, leave it, and come back to a loaf, then the breadmakers are fine; but experiment with recipes, they can produce bland stuff if you let them. I like those breads with extras in such as garlic. If all else fails try to find a good local baker who plies their trade on the premises.
sir prize, isn't that a bit burnt.

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