Breadmaking - recipes, hints, tips, questions

ToryB_2

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've been making this exact recipe in my Panasonic bread maker and it comes out perfectly every time I prefer it on my quick bake setting as opposed to the normal one as it makes the crust lighter which my children prefer

mactoshb

AlisonW wrote: »

my AWT beville breadmaker recipie book has vanished. (suspect toddler daughter of including it in re-cycling pile) Ive looked on thier web site but they only seem to have pdf for instruction manual not recipies. Have e-mailed their customer services but not had reply. Does anyone know where I could find one?
Thanks
Alison

I got an immediate answer from this email address asking for an updated replacement for the recipes for the breville vpm003 breadmaker Email:KParry@pulse-uk.co.uk pulse is the UK distributor for Breville
Hope this helps,mactoshb

orangesmartie

rchddap1 wrote: »

I can help with this one. Bought my Morphy Richards Bread maker at the weekend, and inside the recipe book is one for Chocolate Bread. This is for a 2lb loaf

Water 1.5 cups
Egg (beaten) 1 Medium
Skimmed milk powder 1.5 tbsp
sunflower oil 1.5 tbsp
sugar 3/4 cup
salt 1 tsp
chopped walnuts 0.25 cup (added on the beep)
white bread flour 3 cups
cocoa powder 0.75 cup
fast action yeast 1.5 cup

Setting: Sweet

I hope this helps

Bread maker is great, have made a pizza (must remember to cut the recipe down...as our pizza grew slightly), and a wholemeal loaf. Thanks to all that encouraged me

I made this today and it smells amazing, but i made it 1.5 tsp of yeast, rather than cups - which i'm hoping is a typo

nicki_2

I hope someone can help me

I like making this recipe by Paul Hollywood since its minimal ingredients and tastes so much better, but the yeast I have is dried active yeast which I need to 'reactivate in water before use' (sometimes the cheaper option isn't always the best ). The instructions on the yeast say "dissolve 5g of sugar in 150ml of warm water, sprinkle 15g of yeast & whisk" and this goes with 650g of flour. So I was wondering if someone could adjust the recipe for me or advise on the best way for me to solve this hitch? I normally just use a breakmaker and am new to the bread by hand method. Any help will be most appreciated as we have no bread in the house but loads of flour/yeast etc!

tronator

nicki wrote: »

I hope someone can help me

I like making this recipe by Paul Hollywood since its minimal ingredients and tastes so much better, but the yeast I have is dried active yeast which I need to 'reactivate in water before use' (sometimes the cheaper option isn't always the best ). The instructions on the yeast say "dissolve 5g of sugar in 150ml of warm water, sprinkle 15g of yeast & whisk" and this goes with 650g of flour. So I was wondering if someone could adjust the recipe for me or advise on the best way for me to solve this hitch? I normally just use a breakmaker and am new to the bread by hand method. Any help will be most appreciated as we have no bread in the house but loads of flour/yeast etc!

Just activate the required amount of yeast (7g) with 5g sugar in 150ml (or even 240ml) of water and then follow the recipe. The only difference would be, that you mix the dry ingredients without the yeast and when you add the water, your water includes the activated yeast.

jenny_f

Hello

We've had a bread maker for a while now but just make loafs and nothing else. I find the loafs hard to cut and just a bit of an awkward shape.

I made some big rolls/buns at weekend - big as they were for a picnic. They were really nice and I've just made more again this evening. I have tried to make them even, but they kind of rise upwards rather than out, so they are small-ish and tall.

I just have a couple of questions
- how do you shape your rolls, do you use a cutter?
- where do you prove them if you make the dough in a breadmaker/do you need to?
- if I'm making smaller rolls, is it best to make them all and once cooked freeze them, or should I freeze a lump of dough then can do what I want with it at a later date?

TIA

JulieM

I make rolls quite often, I find 600g of flour gives 16 medium size rolls. I use the bread machine to make the dough, then shape it into rolls and leave to prove again.

First, I dust the dough with a little flour, then use a knife to cut the dough into pieces, I start by cutting it into 2 equal pieces, then halve each piece again and again till I have 16 pieces. This may sound a bit fiddly but I find it quicker and less messy to cut with a knife than tearing pieces of dough off with my hands. Finally I shape the cut pieces into balls with my hands and put on greased baking trays, usually 8 on a tray.

You then need to prove the rolls till they double in size, recipe books say half an hour in a warm place but mine usually need longer as I rely on room temperature. The recommended way is to cover with oiled clingfilm to stop them drying out while they prove, but I usually end up with the clingfilm stuck to my arm, not the rolls! So, I just prove my rolls uncovered in the oven - turned off of course - with the door closed to stop any air getting in. Probably takes about 2 hrs, more in winter, less in summer. That's the way I do it, but if you read back on this thread, you'll probably find lots of other ideas.

The cooked rolls freeze very well, I've never tried freezing uncooked dough though I guess it can be done.

Fayenippa07

This is my first ever post after just joining the site so I hope I'm doing everything properly.
Just won a breadmaker via eBay! It's a morphy Richards 48200.
CANNOT wait for it to arrive and try most of the delicious recipes on here!!
Already planning to wake up on Christmas morning to the smell of cinnamon bread!!
Expect to here from me if anything goes wrong... Haha!:rotfl:

virtuallyfree

Made this last night, my son and friends loved it warm from the oven.

Dissolve 30 g fresh yeast in lukewarm water.

Add yeast liquid to 500g 00 flour in a bowl, then add three pinches good fine sea salt and 2 tbsp virgin olive oil.

Stir, then knead for ten minutes then cover and keep warm.

After 1 hour it will have doubled, so Knock it back.

Press out onto large oiled tray into big flat rectangle, one inch thick.
Make little dimples with finger tip. Make a hole in each dimple with a skewer and drizzle olive oil over, let it disappear into the bread via the hole. Sprinkle a little fine sea salt over and dried herbs if you like them.

Put in pre-heated 200/180 Fan C for 20-30 mins until brown and slightly crusty. Enjoy!

Raksha

Make your bread dough, the slap it in a slowcooker for 2hours on high. I line the crock with baking parchment and use the bread makers dough function for the first proving, but many have successful results without 2 proving s