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

Sunnyday

Some great advice already, we arn`t too keen on the rapid bake either and only use that setting if we are running short.

I always put the bm on overnight and our faves are 50% wholemeal, french or sandwich loaf. Sometimes i mix the ordinary flour with seeded flour for a change.

If you want bread for toast try sundried tomato with parmesan and basil added - scrummy and you have to be well disciplined not to eat the whole lot at once

SD

Seakay

If you substitute a little soya flour then you add protein to the loaf and also a certain depth and creaminess to the flavour
Here's a recipe to give you an idea of proportions
http://www.soya.be/recipe.php?recipe=6
You could use water or milk instead of soya milk.
Another idea would be to try using unbleached flour (it is a creamy colour rather than white and I think that it is more flavoursome). You can get it from mills, or if you check the labeling on organic flour, that is often unbleached.
If you use oil in your bread recipe then try using something with flavour, eg sesame. You won't end up with a strongly flavoured bread but there will be some more taste.

frugal6

I like to crush a few tablespoons of sunflower seeds and add to my white loaf.

wssla00

A good tablespoon of butter in the loaf helps loads

System

i use a tablespoon and a half of dried milk powder to my medium size loaves.

NJW69

My white loaf has oil and skimmed milk powder but I find that if I use the dough setting and then leave to rise in the machine and then knock back and leave to rise again slowly before baking the bread is totally different.

I leave mine on a tray on the floor covered with a tea towel (I have underfloor heating) and it rises like mad and takes hardly any time to bake in the oven.

The same quantity as for a large loaf makes two 12" long by 3" wide by 2" deep loaves.