Breadmaker - White bread isn't tasty, please help...

Tiddlywinks

I've got a Panasonic breadmaker and use it regularly to make bread (surprisingly ) and love the brown / wholemeal loaves and they taste great.

However, my white loaves don't really have any flavour and I'm really disappointed with them.

Also, they are not as 'stretchy' as white loaves that you buy from the in-store bakeries - where am I going wrong? I'm using butter, salt and sugar - I just want tasty bread .

Please could I have some tips.....

Gingernutmeg

I don't know about breadmakers but store-bought bread tends to have a fair bit of salt in it - I'd guess that you're adding a lot less to your own so could it be that you're noticing the difference? Also, a lot of store bought bread has stuff added to take account of the fact that it isn't given a long rise, and so doesn't develop much in the way of flavour. You don't notice it so much in wholemeal as that's stronger tasting generally, but with white bread it can all taste a bit bland without the additives. Is there a setting on the breadmaker to allow the dough to rise more slowly, and so develop a bit more flavour? That might help with the 'stretchiness' too, if you're giving the gluten longer to develop.

Gothicfairy

I have made white bread with some milk and water mix and that does seem to make a difference but I don't use a bread maker as I never got on with mine.

Gothicfairy

You could also add an egg

CCP

I wonder if it's the flour that's at fault - if it's not particularly flavoursome flour then the loaf's never going to be that great. Could it be worth trying another brand?

Otherwise, I'd go with Gingernutmeg's suggestion of trying a longer rise if your BM allows that. I always make white bread using the 'French-style' setting on my BM - it takes considerably longer than the standard programme but the resulting bread has a much better texture and flavour, imo.

Mr_Lahey

I have the Panasonic too, are you using a good quality string flour and salted butter? Also make sure it is fast acting yeast you've got.

Tiddlywinks

Thanks everyone - I am already using salted butter and fast yeast so will try a longer programme to let the dough rise a little more - I have been using the rapid bake because I don't have patience normally .

If that fails then I'll change the flour..... then add an egg / milk.... then change to french setting....... then turn to drink!

Any more ideas would be gratefully received.

I'll let you know if anything succeeds otherwise you can assume the drink won :rotfl:.

Butterfly_Brain

I find that if I use the dough programme and leave overnight to rise in a bowl helps with the flavour and it is a lot lighter in texture

mardatha

We dont like the rapid bake prog, try the full proper one

2009ismyyear

mardatha wrote: »

We dont like the rapid bake prog, try the full proper one

I agree - normal setting gives better results than rapid.

lil_me

One thing I would say if you are changing what you put in the bread is change one thing at a time. Rapid bakes always taste/feel different, maybe put the stuff in on a night and the timer on?