basic bread recipe in breadmaker! help!!!

Try looking for a local mill where you can buy your flour by the sack instead of just in 1kg bags. It does bring it in quite a lot cheaper I've found.

Also try doves farm yeast - orange pack (tesco sells it) about 99p and will keep you going for months!

lizzyb1812 wrote: »

The basic Panasonic white 500g loaf works out to 38p including leccy for me.

Basic recipe on page 25 - I substitute veg oil for butter and I know some people leave out the milk powder, which is about 7p of the cost.

I omit the milk powder, can't say I notice any difference. I have also used a splodge of liquid milk in the water quantity, again I never noticed any difference to leaving milk out

Look out for the flour on BB4L and approvedfood as you can get a serious bargain if you're quick (subscribe to emails or check regularly as it sells out fast).

i make homemade bread all the time! use 500g of strong while flour, (or somtimes i use half white flour and half wholemeal) 7g of easy bake yeast, tsp of sugar and 2 tsp of salt, 400ml of hand hot water and 2 and 2 tbsp olive oil. add all the dry ingridients and mix well and make a well into the middle of it, then mix the olive oil to the water and pour into the well, blend together with hand then turn out on a floured surface and knead till nice texture. when finished put in a bowl covered with a tea towel in a warm place ( i usually leave mine on top of the hob with the oven turned on) for about an hour or until doubled in size. then take out and give it another knead and put back in the warm place with the towel on top for another half an hour. meanwhile switch oven on 240c and then once been left stick it in the oven for half an hour then walla! i do lots of variations of this i add cheese, olives, onions etc anything you can think of and sometimes i do a fruit one, sooooo much nicer than stuff you buy in the shops and you know exactly whats in it

I've just got hubby to do some Maths and we get 4 standard loaves out of a 1.5kg bag of flour (@£1.09 a bag) plus the yeast, plus sugar, salt and a splash of oil. I don't bother using milk or milk powder. Plus fuel of course. I'd never compare it to a 'value' type loaf, no way. I tend to use the breadmaker to produce the dough and let it rise, then I knock it back, stick it in two tins and bake conventionally. (Only because I got so annoyed with the hole that the 'paddle' leaves!) I've been experimenting with sourdough bread these last few months, this doesn't require any yeast at all. It keeps ever so well, for almost a week (though it never lasts thats that long!) and it's very tasty. An acquired taste perhaps, but we're hooked now.