Cookworks Bread Maker

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Hi 1sttimer,

There's an earlier thread with opinions on the Cookworks breadmaker that should help so I've added your thread to it to keep the replies together.

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Jazzy_B

1sttimer wrote: »

Hi, Argos have a Cookworks breadmaker on offer and I want to get one for my DD for Christmas. It says is makes jam and cakes too. Is it any good? I have a Breville BM which is ok, but thought this one might be good for her as it's smaller (there's only 2 of them). I'm slowly getting her to be more OS and she's doing ok so thought this would help! What do you think?

Thanks.

As you can read on here, people have had mixed results with them. When I got mine, I really wasn't sure I would use it.
I had one for 18 months and was happy with the results.I started making all our bread in it. I never made jam in it, and the cakes I tried were OK but nothing special. After that, I got a Panasonic, which is far superior. The bread in the Panasonic was a better texture, taste and results were reliable.
If you're not sure if she would use it, get a Cookworks one. If you think she'll use it regularly, don't waste your money and give her some money towards a Panasonic.

sandraroffey

i have a cookworks breadmaker and the instructions say that the lid comes off for cleaning. unfortunately it doesnt show quite HOW the lid comes off and i have been trying various ways to try and get the lid off and short of risking breaking it, i just cant figure it!! need a degree in physics i think!!

can anyone help here please??

duncan303

Hi everyone :wave:

Investigating the operation of this machine also referred to as the Cookworks 102126. The model currently in Argos sale at £14.98

At the end of the main bread programs and a few of the speciality programs the breadmaker continues to stay warm after the program has finished for 60minutes at either 100deg or 80deg depending on baking temperature.

I wonder what is the purpose of this part of the breadmaking cycle.

is it to finally kill yeast?
is it to control condensation in loaf: to be able to give operator time to remove loaf so that it does not cool down in the tin?

My instinct is to remove loaf as soon as possible at the end of baking is this best?

Many thanks if anybody has any thoughts.



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angeltreats

If it's anything like my breadmaker, it's just to keep the bread warm. The choice is yours - leave it in there till you want it so you can have it warm, or take it out straight away.

duncan303

angeltreats wrote: »

If it's anything like my breadmaker, it's just to keep the bread warm. The choice is yours - leave it in there till you want it so you can have it warm, or take it out straight away.

Thanks for reply

I would agree, but to keep the bread warm at 100deg for an hour........ especially when one considers that actual baking temperatures are only between 110deg and 135degs.

wouldn't say keeping warm at 40deg-50deg be adequate enough just to keep the bread warm for asthetics?

I am wondering if this is not more to this....



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Determined_2b_Debt_Free

Thanks to a thread I read on MSE yesterday I managed to purchase a bargain breadmaker using my Nectar points today.

The recipe book is a little rubbish though. I have strong white bread flour, sachets of dry yeast, marg, oil and salt - does anyone know what quantities I should put in for a 1.5lb or 2lb loaf? The basic recipe in their book includes ingredients I don't have.

Thanks in advance!!

Farway

If the recipe calls for powdered milk, some do, just ignore it, and leave it out

All that is really needed is flour, water, salt & yeast

The fat / oil helps keep it softer but can be left out

Make sure water is lukewarm [baby bath warm], this will help the yeast get going more quickly

Hard to say quantities, I have a Panasonic which uses less yeast than other makes

What make is your BM? Maybe someone has same & tried & tested recipe

samanthaneww2d

Determined_2b_Debt_Free wrote: »

Thanks to a thread I read on MSE yesterday I managed to purchase a bargain breadmaker using my Nectar points today.

The recipe book is a little rubbish though. I have strong white bread flour, sachets of dry yeast, marg, oil and salt - does anyone know what quantities I should put in for a 1.5lb or 2lb loaf? The basic recipe in their book includes ingredients I don't have.

Thanks in advance!!

mine is a goodmans breadmaker sizes are 0.75kg 1kg and 1.2kg i can give you a recipe if you let me know which size if you wanted
mine lists water/marg/salt/sugar/skimmed milk powder/strong plain flour and yeast you have to put them in a certain order in mine not sure if you have milk powder or not

Determined_2b_Debt_Free

Thanks for your replies - I thought I might have missed everyone enjoying the lovely sun :-). I thought I'd go for the flour, water, salt, oil, yeast combination. I'm hoping the quantities are ok, I'm using a recipe I found for handmade bread - it's currently doing it's thing, I'll let you know the outcome!

It's a cheapy Cookworks one.

Thanks for letting me know I can leave the powdered milk out, most had this in the recipe. Also the basic bread recipe had durum wheat semolina in it!! I've got semolina but no idea about the durum wheat bit.

Fingers crossed anyway! Thanks again.