Breadmaking - recipes, hints, tips, questions

little_lil

thanks everyone for your replies. I guess that the answer will be down to trial and error.

one other quick question, i want to make malt loaf but cant find malt extract in tescos and have had a quick look online at both sainsburys and tescos and they don't have it. Any ideas where i can get it?

thanks

Chipps

How about a health food shop?

squeaky

OK everyone... this is turning into a useful breadmaking tips thread and we already have one of those - so in a short while I shall merge the two to save people repeating themselves.

OK?

Magentasue

You used to be able to get malt extract in chemists. Just make sure you don't get the one with added cod liver oil!

sonic

I have a Morphy Richards Breakmaker and have no problem making white bread - comes out perfectly. My problem comes when I make a wholemeal loaf. It never seems to rise evenly, and sometimes comes out looking like a step. I follow the recipe to the letter, even putting in a crushed Vitamin C tablet.
Any ideas???

squeaky

Yep! if you step back a page or so you'll see a tip to help with your mixture of flours and a tip to lengthen the dough cycle to help your bread.

megasaver

little_lil wrote:

thanks everyone for your replies. I guess that the answer will be down to trial and error.

one other quick question, i want to make malt loaf but cant find malt extract in tescos and have had a quick look online at both sainsburys and tescos and they don't have it. Any ideas where i can get it?

thanks

Hi Little_lil, I had exactly the same problem a few weeks ago, asked for malt extract in Sainsburys and was told they don't do it, as not much call for it! I even tried looking on the internet for a substitute, but couldn't find one. In the end found a jar of malt extract in Holland and Barret near the honey, so try there or another health food shop.

HTH

little_lil

thanks megasaver, have a holland & Barrett in town will try them next time i am there.

Have just finished doing the pizzas with the little one - he has never had so much fun. We even attempted throwing the dough in the air, think he thought mummy had flipped her lid. :rotfl:

megasaver

Let me start by saying that I agree with a lot of the tips that have been given before about making brown/wholemeal bread. I had a Morphy Richards for a while and after a couple of attempts at making brown bread that turned out really heavy and unappetising, I was on the verge of giving up making brown bread forever. In the recipe book (which I followed to the letter) it always tells you to use 100% wholemeal or brown flour. I experimented and found that if I replaced some of the flour with white my loaf would work! So I NEVER EVER use 100% brown/wholemeal/granary in any of my brown bread recipes now. If the recipe asks for 500g of brown flour, I just replace 250g of it with white flour and used to use the wholemeal setting (sorry can't remember which one this is on the Morphy Richards) - brown flour simply needs longer to rise - On my current bread machine I sometimes use the white bread setting because that is fine and "brown" loaves always turn out really well. Part of the fun of breadmaking is experimenting and trying different things. Let us know how you get on.

Daisy

Magentasue wrote:

The bread is sooo much better than the loaves I used to make. Even the white loaves come out like Asda's bakery bread. Since buying it, I haven't bought a loaf becuase it is so good.

I've been following the white bread recipe in the Panasonic manual. The bread turns out okay but I think it could be better. Could you tell me please what make of flour and butter you use?

Also, I've just made a very successful pizza. I had to divide the dough in half cos there was too much for one pizza. Can I freeze the dough that's left?