I got a Breadmaker

buxtonrabbitgreen

I have had a morphy Richards for about 3 years. The only reason to use dried milk and oil is to prevent it going off if you set the timer in advance. I also find the oil makes the bread cakey. My kids prefer bread rolls so do the dough in the bm and then cook in the oven. Quite hinestly I dont think it saves me money when you factor in the electricity used but it is delicious. Recommend the new hovis granary bread mix, full of seeds and very light.

bonsoirbonsoir

But its not just about cost - its also about the bread, and the process thats made to use it - the chorleywood process (that is used to make the vast majority of bread in the UK) has been linked to wheat and gluten intolerance, and I personally have experienced far less bloatedness (and associated problems ) since using the bm regularly.

I agree. It is cheaper, even if you buy the bread mix packets, but even if it cost the same, you are getting a much better quality of loaf, it tastes nicer.

The only downside in my view is that the bread doesn't last very long, but its better to have nice fresh bread everyday than buy mediocre bread once a week.

I heard a saying once, that an English man buys bread once a week, a French man buys bread twice a day. A bit unfair but it captures the essence.

freyasmum

Glad you are enjoying your breadmaker. My mum has had one for years and used it at the begining and then it started to gather dust. I used it last night to make a plain loaf and everyone loved it (and especially the smell). I am going to have to start experimenting with it, too!

looby75 wrote:

I've never ever been able to make a fruit cake successfully so fingers crossed

I know this is off the topic of bread, but I have a recipe for fruit cake. It's a lightly fruited cake as none of my family likesheavy fruit cakes, but I suppose you could add as much as you liked.

You need:
1 cup of fruit (I used sultanas)
1 cup of sugar
1 cup milk
1/4 cup margarine (I used stork 'perfect for pasrty')

Which you melt in a pan and simmer for four minutes and then cool. At this point it will look absolutely disgusting and you will probably think 'what have I done, listening to that mad person of MSE!' but I promise you, it will be okay!

When cooled you should add:

2 cups s/r flour &
1 egg

Bake for 1 1/4 hours at 350/180/gas 4 - This is the recipe, I found I didn't need to bake it for quite as long, though.

Hope you enjoy,
Linzi x

beachbeth

Well I love my Panasonic 253 and haven't had anything fail in it yet. The recipes are easy to follow. Ive made white loaves, wholemeal loaf, cinnamon and date loaf, bread rolls and croissants and the smell of these is to die for! My only trouble is my stomach is complaining about something and I don't know what yet (may be the dates!). My husband is very fussy and even he is taking the rolls to work with ham in for his lunch!

I have one question though. When making a cake the book says to take out the paddle and line the bucket with greaseproof paper. Do you cut out an oval to put on the bottom and another long bit for around the sides or try to line the bucket with just one piece of the paper?