Breadmaking - recipes, hints, tips, questions

squeaky

heatherw_01 wrote:

I asked this in the Morphy Richards BM thread, but I thought I would ask in here.

Can anyone tell me how I get the right water temperature?

What should it feel like, as I do not have a thermometer.

Hi heather.

Sorry I missed this one. A nice hand warm is good, but be careful not to get too hot because this can kill off your yeast.

I normally measure the full amount in a jug and then nuke it on high for fourty seconds. Works a treat

thriftlady_2

A good way of getting the temp right is to use half just boiled water and half cold tap water.

squeaky

This one works well in:-

Hinari (on the wholewheat program)

Panasonic 253 (on rapid bake)



Ingredients:

325 mil water

500 grams plain value flour

1 tablespoon Allinsons yeast (orange tub - handbake)

4 teaspoons sugar

1 teaspoon salt

3 tablespoons oil

2 vitamin C tablets


Method:

Put all the water in a jug and nuke it on high for 40 seconds.

Add the yeast and ONE of the teaspoons of sugar, and give it a good stir.

Set it aside and start measuring out the remaining dry ingredients.

Put them all, not forgetting to crush the vit C tablets, into the bread pan.

By the time you've done this the yeast might well have a layer of five to ten mm of froth on top. If not just wait until it does.

Pour the water and yeast on top of the flour and finally add the oil.


Set on the program listed at the top for your machine.

(I've yet to try this on my MR Fastbake, but will add it to the list as soon as I can )

hollyh

Hi I was wondering if any one can help me.

I got a bm for xmas I've tried the normal white bread and the cinnimon and raisin one. The cinnimon and raisin was slightly better but the white loaves I've made have been absolutely disgusting.

It doesn't even smell nice when it's baking.

What an earth can i be doing so wrong? I'm following the recipe but it's just not nice.

Please can someone help me before I completely lose all faith

Addiscomber

holly

I think we need more information to be able to offer advice. Such as what sort of flour you are using and what sort of yeast? Folks that have a bread maker themselves are probably going to want to know which make and model you have too (I haven't got one, but make bread with my Kenwood Major).

hollyh

The bm is a Russell Hobbs Breadman Compact.

The flour is Somerfields strong white bread flour and the yeast is Allinson sachets.

Forgot to say i made pizza dough and that was almost the same recipe as the white bread but was lovely. ???

CFC

I've given away my bm - I'm going to make it in my Chef cos I didn't like the texture or the taste of BM bread.
Might not be your cup of tea...

Addiscomber

Well I'm stumped. Strong flour and Allinson's yeast should be OK. Do you use the full amount of salt specified in the recipe? I ask because I have been in the habit of guessing, but my last batch I actually measured the salt (it seemed an awful lot!) and the bread was the best that I have ever made, and it is keeping better, as in not drying out the next day.

thriftlady_2

CFC wrote:

I've given away my bm - I'm going to make it in my Chef cos I didn't like the texture or the taste of BM bread.
Might not be your cup of tea...

That's what I found too.

Bexstars

I have just fished out our hinari breadmaker last week to give it a try. How much do you guys pay for your flour and yeast? I paid 79p for a pack of Harvest Gold yeast with 8 sachets in and paid 61p for a bag of strong white flour. This was from Morrisons and was the cheapest I could see i the store. Could get cheaper anywhere?