Breadmaking - recipes, hints, tips, questions

exlibris

Some very kind visitors washed up for me yesterday and have put my cups for my MR breadmaker away and I can't find them. I wanat to make a loaf this afternoon so I can't wait to phone them tonight.

What are the equivalent metric weights for 1 and an eighth cup of water and 1 cup of flour please?

I did try the index but couldn't find anything and I suspect it is not the sort of question asked by the super-efficient OSers who don't lose/misplace anything (lol)

I have found the spoons so those measurements are OK.

I dfo hope someone can help

GIRLPOWER_2

My 4 year old 20 quid breadmaker has had it's day and I don't use it as much as I have to keep getting it out from under the stairs...

So... thinking need a new one that I can leave out on display in the kitchen.. so to go with everything else it has to be silver.

I have looked through all the threads and the panasonic SD252 would be the one I would go for but it's white...

Any suggestions please on a good silver one????

Sarahsaver

I have a morphy Richards one its HUGE but it is nice and shiny;)

GIRLPOWER_2

Sarahsaver wrote:

I have a morphy Richards one its HUGE but it is nice and shiny;)

Have you had any problems with it???? when I was reading through the threads I noticed a few people saying they were not impressed.

squeaky

OK - In the MEGA index in the cooking section are some conversions sites that will work these things out for you. Some of the sites are also listed in the main Recipe Index.

A cup of water weighs 240g (American) 250g European.

An eighth therefore will be 30g

A cup of flour, being light is..

... hang on ...

...

150g


HTH

Sarahsaver

No problems. In fact I didnt even buy it, i inherited it. It is hard to get the pan out you have to shove it in hard, and its tough to poull out. Before that I had a cookworks one which was trouble central!

black-saturn

I've got the Morphy Richards silver one and I've had it about a year and used it about once a week for that time and never had any problems with it.

Allexie

I've been trying my MR recipes for pesto bread and olive bread but can't seem to get it right! Bread is always heavy and soggy and doesn't rise properly. Would a recipe using all strong white flour be a better bet?

These are the MR recipes I have tried....

MR Pesto Bread

Water 1 1/8 cup
Sugar 1 tsp
Salt 1 tsp
Pesto 1/3 cup
Strong white flour 1 2/3 cups
String wholemeal flour 1 1/3 cups
Dry yeast 1 1/4 tsp

Setting 2

MR Olive Bread

Water 1 1/8 cups
Skimmed milk powder 2 1/2 tbsp
Butter 2 1/2 tbsp
Sugar 2 1/2 tbsp (!!!)
Salt 1 1/4 tsp
Mixed herbs 1 1/2 tsp
Strong white flour 2 1/2 cups
Strong wholemealflour 1/2 cup
Dry yeast 1 1/4 trp
Olives 1/2 cup

Setting 2 or 3

Any thoughts as to where I am going wrong would be much appreciated as would any alternative recipes that I could try?

sleepless_saver

I make a pesto bread with very similar amounts (just 1 cup of water though) and white flour and it works fine. I just add the pesto to the liquid at the start.

Not sure about all the sugar in the olive bread though - could it be a misprint?

squeaky

Hi Allexie

I've merged your post into our main breadmaking thread because it will be easier to keep track of when I index the various breadmaking hints tips and recipes.