BM question - smelly bread!!

waterlilyann

I've had a look on the BM board but can't find anything to help!

I've just inherited my mum's BM (Breville BR2) and have done pizza dough and jam in it fine. So I attempted my first white loaf last night and it looked amazing!! And I was expecting to come home to wonderful fresh bread smells but all I could smell was yeast

It also didn't taste quite right.......it has risen well and looks great but tastes kind of cakey - a bit heavy. Any ideas?

This is the recipe I used (from my instruction book)

Traditional White Bread
Water 315ml (I used it cold - didn't say lukewarm)
Table salt 1 1/2 teaspoons
Butter, chopped 30g (I only had flora )
Strong plain flour 600g (I used a strong white breadmachine flour)
Sugar 1 Tblsp
Skimmed milk powder 1 tblsp
Dried sachet yeast 1 1/2 teaspoon (I bought the orange allinson tin of yeast and just put that it - didn't mix with water or anything)

I followed the recipe to the letter apart from the fact that it tells me to add bread improver ???????? Couldn't find anything in Tesco so thought I would leave it out!

So what did I do wrong? There is another white bread recipe in my instructions but it is EXACTLY the same except it asks for and extra 1 1/2 tsp of salt - is that right?? I so want to get this right and make yummy bread so if anyone can help............

Thank you
Lily.xx

freda

Here's what I do compared to yours:


Water 315ml................................280ml
Table salt 1 1/2 teaspoons.............1 tsp
Butter, chopped 30g.....................15g
Strong plain flour 600g..................400g
Sugar 1 Tblsp..............................same
Skimmed milk powder 1 tblsp...........same
Dried sachet yeast 1 1/2 teaspoon...1/2 tsp

So, your recipe is a bit high on the yeast and low on water in proportion to other things. Try using a little less yeast next time, maybe increase the water - I think too little water makes it dense. Less butter will make it more crusty.

thriftmonster

I agree with freda - my BM nevers uses more than 1 tsp of yeast for any recipe.

waterlilyann

Thank you both for replying - i'll try reducing the yeast. Do i need to do anything to it or just add the granules as I've been doing? Do you also know what bread improver is??????

LizD_2

Bread improver (I believe) is a bit like baking powder, as it helps to make the bread lighter. I've seen it in Lakeland, but I imagine you should be able to find it in most supermarkets in the baking section.

ivoryfrog

just a thought but the orange tins of allisons yeast is for making bread by hand. The yeast I use in my breadmaker comes in a white packet (also allisons - its called "easy bake") with 125g in it which costs 99p from tescos (the last time I bought it.) I have both kinds cause I make granery bread by hand and wholemeal bread in the breadmaker. :-)

HTH
Nikki

Talitha

I agree with Ivoryfrog - I think you're using the wrong type of yeast.
It needs to be easy bake yeast. No need to buy the brand names though - I use Tescos own - works out cheaper and it's fine.

atrebor

Really rate the doves yeast - comes in a soft packet that you keep in the fridge about a pound - got it in lakeland and haven't got down to the bottom yet. Its the best i've come across.

Talitha

I tried the Doves yeast too but it died within a week and was no use at all

Thistle-down

I second Dove's yeast - I keep it in the freezer and it stays good until I run out! You can spoon it out directly from frozen, it doesn't stick together at all. I got mine at Julian Graves for £1.

rev229

I had the very same problem when i used the orange tins really put me off eating the bread, then I descovered that you are suppose to use the sachets an all was ok.