Breadmaking - recipes, hints, tips, questions

sonastin

richardw wrote: »

Thinking of getting the Panasonic one with a timer and a yeast drawer.

Am I correct in thinking that I'd be able to set it up the night before so that I'd have a dough ready at 8am to take out of the bread maker, form into rolls and place in the oven?

I've got the earlier version with the timer & nut dispenser but no yeast drawer. On mine, the timer doesn't work on the dough settings, other than pizza base dough. Might be worth googling for the manual for the model you are considering and have a quick check whether they've added the option for timer on the dough settings too for this model.

bitemebankers

richardw wrote: »

Am I correct in thinking that I'd be able to set it up the night before so that I'd have a dough ready at 8am to take out of the bread maker, form into rolls and place in the oven?

According to the instructions with my Panasonic, you're supposed to use the dough straight away and it won't let you set the timer on the dough programme. However...the dough programme only takes 45 mins, so in the past I've made the dough the night before, with less yeast and sugar to slow the rising down. Then just left it covered overnight, ready to use in the morning. I've done this a few times and it worked fine.

richardw

So could I set a bread programme with the timer and just intercept at the right moment to get the dough out?

bitemebankers

I guess that might work.

sb44

sb44 wrote: »

Has anyone tried this bread maker recipe? I found it via Pinterest.

http://allrecipes.co.uk/recipe/994/best-bread-machine-loaf.aspx

The recipe on the .com site has had more than 1800 reviews!

http://allrecipes.com/recipe/best-bread-machine-bread/Detail.aspx

I made the white loaf today, using the measurments from the uk site.

The best white bread I have made, the only change I will make next time is to change the amount of sugar, it says to use 2 tbs but I will try with 1 and half next time.

I would def give it a go if you are not having much luck with white bread (mine was always either too stodgy or had a yeasty smell/taste to it).

JulieM

richardw wrote: »

Thinking of getting the Panasonic one with a timer and a yeast drawer.

Am I correct in thinking that I'd be able to set it up the night before so that I'd have a dough ready at 8am to take out of the bread maker, form into rolls and place in the oven?

This sounds like the Panasonic machine I've got - is it the newer model in black/silver? If so, the timer can only be used for loaves, not the dough programme. Also, I have to warn you that the yeast dispenser can be very noisy when it releases the yeast, so it might wake you up if you set the machine to make a loaf during the night!

Grouchy

Was wondering if such a thread existed and then suddenly I noticed it today and had a good read and got some tips from other posters. Grand.

I'm fairly new at home breadmaking and still experimenting and improving I hope with savoury rustic breads and wholewheat loaves.

I usually mix the dough in a breadmaker (ancient and starting to go home) and then do the rest myself (don't like the bread made in the breadmaker myself).

Favourite recipe for classic white bloomer so far is in fact one of the simplest.

500g strong white flour
2 tsp salt (I use coarse sea salt, v tasty)
2 tsp quick yeast
320 ml cold water (cold if proving overnight, the usual warm water if doing in a morning)
1 tbsp olive oil

I also spritz the top with water and sprinkle with poppy or sesame seeds just before baking which is nice too.
Doing it all on the same day works well, but a much better taste and better openish texture when it is proved overnight in the fridge, taken out in the morning, knocked back, shaped and left to rise for 30-60 minutes depending on temp in kitchen.

I tried various versions using sugar but didn't like the sweet tinge to the bread so have cut that out completely with no downside I can see. Also tempted to try replacing olive oil with a good sunflower oil to see if that is good...

Cheers

bitemebankers

Grouchy wrote: »

Also tempted to try replacing olive oil with a good sunflower oil to see if that is good

Have you tried cold-pressed rapeseed oil. It's Britain's answer to olive oil. Good for you and the slightly nutty taste seems to work well in bread.

Grouchy

bitemebankers wrote: »

Have you tried cold-pressed rapeseed oil. It's Britain's answer to olive oil. Good for you and the slightly nutty taste seems to work well in bread.

I will try that also and a healthier option too, perfect.

I know there are simple recipes without oil (except to prevent dryness when proving), has anyone tried this, success? or not?

Cheers

bitemebankers

Most recipes turn out okay if you simply omit the oil/fat - the only difference is that the texture isn't as good.