Milk powder in breadmaker

Topher

Just check & compare labels if you're concerned about hydrogenated fats.
T

jennybb

lbt, my BM is an el cheapo and I get the same problem sometimes - I give it a stir to start it off. I really should do by hand but I'm a lazy girl

Yes - one sachet of yeast or 1 1/2 teaspoons of doves farm quick yeast.

thriftlady_2

Milk or milk powder makes for a softer loaf. I think bm recipes include it because they try to imitate the soft, spongy white bread you buy. I use half milk and water to make soft rolls, but my standard bread recipe (Delia's white loaf with wholemeal flour) has no milk or fat

Poet_2

I use;

18oz of flour, sometimes just granary flour, sometimes half and half with white and sometimes just white flour
1oz butter,
1 1/4 tsp salt,
2 tsps sugar (the sugar helps make a nice crust and feeds the yeast),
275ml luke warm water,
1 hovis yeast sachet.

The bread comes out devine!

Poet_2

jennybb wrote: »

I use neither fat or powdered milk these days.

I tend not to use the breadmaker to do it all - but use the dough cycle then bug in a tin for an hour or so to rise and into the oven.

I use 450ml water, 750mg strong flour, quick yeast, approx tsp salt and approx tspn sugar. Turns out pretty darn good if I might say so myself.

I may add a glug of olive oil and some oregano if it's for pizza dough - or not - it's good either way :T

hang on, 450ml of water to 750mg of flour? are these measurements right or is my brain just not working today!? Did you mean grams? even so, that's a lot of water for 750grams of flour????

thriftlady_2

Don't forget you don't need tins to make bread just shape it into a big round or sticks and place on a baking tray.

I'm sure Jennybb means grams not mg. My Delia recipe uses 15 fl oz (420ml) water to 1 and a half lbs flour (680g). I find it helps to work in either all imperial measurements or all metric

thriftmonster

Ds1 and I don't eat dairy - if I want soft rolls as Thriftlady mentioned, I add an egg to the mix. My standard bread is flour, yeast, salt, olive oil and water. I don't often add the sugar as I have never noticed it made a difference - nor a Vit C tablet as some manuals suggest for wholemeal.

Poet_2

thriftlady wrote: »

Don't forget you don't need tins to make bread just shape it into a big round or sticks and place on a baking tray.

I'm sure Jennybb means grams not mg. My Delia recipe uses 15 fl oz (420ml) water to 1 and a half lbs flour (680g). I find it helps to work in either all imperial measurements or all metric

i work in the measurements that my utensils/scales/jugs etc have on them actually, that's the exact recipe from the back of the hovis granary flour packet!

even if she meant grams, it seems like a lot of water to me compared to the amount of flour but then I don't make my bread in the oven, maybe the oven evaporates some of the water!?

the recipe I gave above is for my BM and the bread comes out perfect.

Poet_2

thriftmonster wrote: »

Ds1 I don't often add the sugar as I have never noticed it made a difference - .

I left it out once and the bread wasn't as light as normal, just my experience.

thriftmonster

Interesting point, Poet. I started leaving it out when I noticed the recipe for ciabatta didn't have it in - might have a go at one with and one without to see if any of us notice the difference.