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:j WTG jaybee!!! :T (It's also scrummy with HM onion soup
)
Todays experiment with Pesto and Pine Nut loaf has also turned out well :j
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PMS Pot: £57.53 Pigsback Pot: £23.00
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had my first complete disaster yesterday, made wholemeal bread using part white flour and then put through the dough cycle and then the wholemeal one. But it didn't rise at all.
Of course it is highly likely that i didn't measure the ingredients correctly but before i attempt this again and waste another set of ingredients can someone please confirm that you put the machine on the dough cycle and let it run completely and then the wholemeal cycle. Do you leave any time between the two?
Sorry to be such a dimwit but i really have no clue when it comes to breadmaking as it is all so new to me.0 -
With my machine you just run one cycle - dough is only if you want to take the dough out and cook in the oven - for example for pizza bases, bread rolls etc. In that case I would just have run the wholemeal cycle only.
Your instruction book should tell you how it works in your machine though.0 -
I put it through the dough cycle as this was recommended as one solution to improve wholemeal bread following an earlier post about problems with this.
(sorry if that wasn't clear in my post)0 -
Little_lil, we make a fifty fifty mix with wholemeal and white bread flours. OH always puts it through on the 5 hour wholemeal programme. In my ignorance (I can't normally get my hands on the Panasonic breadmaker, OH considers it to be HIS machine), I made my first loaf yesterday and put it through on the 4 hour Baking Raising programme for a white loaf. Still got a very good loaf.Enjoying an MSE OS life0
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We normally do a 5 seed mix in our bread (linseed, sesame, poppy, sunflower and pumkin - the latter two being finely chopped) - which has always been the favourite in our house. We have also done the cinamon and raisin and also a date and walnut - both scrummy.
Yesterday we did Queenie's onion and rosemary (using onions we dried in our dehydrator) ... it is to die for! Thank you Queenie!
What other good flavour combinations have MSE'ers added to bread mixes? (I added mine to the nut dispenser)Enjoying an MSE OS life0 -
3 tsp cinnamon into the basic bread mix
3 oz (75g) sultanas into the nut dispenser.
Great bread when toasted, and equally good for chicken sandwiches.
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apple_mint wrote:We normally do a 5 seed mix in our bread (linseed, sesame, poppy, sunflower and pumkin - the latter two being finely chopped) - which has always been the favourite in our house. We have also done the cinamon and raisin and also a date and walnut - both scrummy.
Yesterday we did Queenie's onion and rosemary (using onions we dried in our dehydrator) ... it is to die for! Thank you Queenie!
What other good flavour combinations have MSE'ers added to bread mixes? (I added mine to the nut dispenser)
Olive and oregano, cheese and tomato, cheese and onion, cheese and herb, cayenne and cheese, all to basic white bread dough - erm, I think I like cheese a lot! Looks like I will have to be watching cholesterol. LOL! (Honestly I just do these occassionally, mostly do plain without grains as they are a fussy lot in this house, anything with seeds won't be eaten. They drive me mad!)
Just making my way through some other recipes in breadbook, which you have to finish off in the oven, the camembert and onion was delicious. Wanting to try potato, rosemary and emmental (although suspect will substitute another cheese, as never buy that unless it's reduced), and roasted pepper and red onion sounds good too.
Has anyone got a tried and tested recipe for a French stick/baton type bread? Mine have never worked out the way you get them in the bakers/supermarket.0 -
Thank you Squeaky and Anne_Marie ... a lot for me to try here :-)
Haven't tried a french stick type bread yet, still working my way though breadmixes in the breadmaker. I quite fancy the roasted pepper and red onion (I have dried versions of both so I may try this first).Enjoying an MSE OS life0
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