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Thank you for the cob recipe. It really looks tasty.

My tip for speeding up breadmaking is to start the process the night before, and place your quickly mixed dough in the fridge.
You can shape and cook your bread first thing in the morning, shaving off resting time.
Even from chilled.

The fastest loaf I've made Paul, was a 3mins loaf.
3 mins mixing, and into the oven - which I posted on the Beeb messageboard.
It's a Telegraph recipe, for a decent enough spelt bread.

I make it with sourdough starter and it works a treat.

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I usually do my baking at the weekends... usually I make up the dough using yeast or sourdough if I have the mother handy, knead it and put it to prove just before making lunch and dinner... by the time the meal is running on the hob, it is time to knock the dough back in the tins or trays and bake it in the oven! I know it does not sound very scientific, but it works for me! I freeze bread quite a lot--maybe I bake an extra loaf or half dozen rolls and then stick them in the freezer. That way, I always have a little glut! :-)
My fastest loaf... well, Irish soda bread; it does not need proving so it is just the time of mixing the flour and baking soda, adding the cream of tartar dissolved in water and mixing well, then 30 second kneading and in the tin! :-D

I imagine it takes not time at all, as you say!

However, I have had no luck at all with bread making! I'm good at pastry and cakes and biscuits - I'd be a whizz at the Bake Off prog, until the bread, this week. I might give your recipe a go. The last time I made bread, it was with a seven year old. The fact that it took so long and had stages made it perfect as an activity - weighing mixing, rising and again .. she loved it and it made the time pass for her. However, the result was terrible!

I think if I were more sure of succeeding I would be more keen to put in what I imagine is minimal effort - when you know how!!!

Blog breadmaking.

Please give Gill or Paul the breadmaking blog, the above is an insult to what our messageborders have done so much better over the years.

I've made a daily loaf for over 30 years usually using yeast. I'm in the group that would mix the night before and put then aside in the fridge overnight. Shaping it the following morning and baking it so we have fresh bread to make the bait boxes with for school and work.

At the same time I pop a few frozen raw scones in so we have fresh scones and a few slices from a cookie dough roll makes lovely fresh cookies for the day to.

So many people seem to think they have to set aside a whole afternoon or day to bake simple things like bread, cookies/bisuits and scones this is so wrong, it is so simple to be done daily in the 30/40 minutes before breakfast.