Breadmaking - recipes, hints, tips, questions

squeaky

Hi, GIRLPOWER

I have merged your breadmaker question into our main breadmaking thread to make it easier to find later.

exlibris

Thanks for the measurements Squeaky. I have written them in the book.

OH had hidden the cups. I don't see him after 11.30 am so I was shown where they were this morning. This afternoon's task - to convert all the recipes I use in the Bread maker (4 so far) so when it happens again I will be prepared.

Miss_Marple_5

A good friend of mine has just bought her first breadmaker and her first loaf was not as crusty on top as she would have liked. Can anyone suggest why this may have happened or how she can get a better result next time?

Thank you

MM

Pink.

Hi Miss Marple,

We have an excellent thread, Breadmaking - recipes, hints, tips etc that is well worth reading. I will merge your post into that shortly.

Pink

skylight

I need help.

I have a magic pixie in my house, that no-one ever sees and my Hinari recipe books have just disappeared. And no-one knows where they are and I am FLAMMIN MAD!!!! :mad: :mad: :mad:
The usual suspects are as usual denying responsibility.

I need a BM recipie for French Bread please. Its my fav and although it my most frequently made, I can't remember it all (well, why should I? Its in the book??)

Really miffed bunny now.

Please help.

Cas

2 recipes in the Panasonic SD-253 recipe book

Basic French Loaf
1 tsp yeast
400g / 14oz strong white flour
15g / ½oz butter
1 tsp salt
300ml water

Rustic Style French
1 tsp yeast
275g / 10oz strong white flour
75g / 3oz strong wholemeal flour
50g / 2oz rye flour
15g / ½oz butter
1 tsp salt
310ml water

foreverskint

PIZZA DOUGH

makes two 12 inch pizzas

1 1/4 cups water
2 tbsp olive oil
4 cups bread flour
1 1/2 tsp salt
1/2 tsp granulated sugar
1 tsp yeast

place in breadmaker in the order stated by manufacturer, and set to dough

chrislee765

Ive got a MR fastbake.
Ive made various different loaves now with it.. but we dont like the results

The bread is very firm. Its not soft and spongy, which makes it unpleasently 'doughy'.

Anyone got any ideas?

foreverskint

For the standard white loaves we have found that the best results are made by using the best flour unfortunately. This means that the Hovis extra strong or the allinson superstrong, at 95p a bag work out more expensive, but give softer lighter results.

The recipe we use seems to work well.

1 1/2 cups of water
1 tsp salt
2 tbsp sugar
3 tbsp dried milk
3 tbsp oil
4 cups of flour
1 1/2 tsp yeast

The best results are also got from using the longest setting, and not opening the lid too much. I do at the start just to check that the dough is not too dry, or wet.

HTH

Lova_2

can anyone please recommend a list of books for a bread machine (breads, cakes...books with full colour illustrations preferred). thanks.