Lidl Bifinett breadmaker - any recipes that work?

jj_flann

Pink-winged wrote: »

Hi greentomato,

There are a couple of recipes for the Lidl Bifinett breadmaker on this thread:

Breadmaker £19.99, does anyone have one?

Pink

white bread programme 2 for bifinett bm 6600
milk luke warm ml 400
butter.soft 50g
sugar small spoon 11/2
salt small spoon 4
flour 790g
yeast 11g
hope this will help anyone :T

jj_flann

recipe for white bread
programme 2
weight 1250g
ingredients
lukewarm milk 400ml
soft butter 50g
sugar one and half teaspoons
salt 4 small teaspoons
flour 790g
yeast 11g
i hope this will help anyone thanks june :T

therealdocmartin

Great news the Bifinett breadmachine will be in Lidl stores this week! I'm almost tempted to buy another one, except mine is still going strong!
http://www.lidl.co.uk/uk/home.nsf/pages/c.o.20090108.p.Bread_Maker.ar1

Following on from my post several months back where I reported on various bread mixes, I have now only been using the recipes in the booklet and I must say they are fantastic!

Ingredients:
I use Doves Farm quick yeast (from Tesco)http://www.dovesfarm.co.uk/detail.html?itemId=326&categoryId=141
Allinsons premium very strong white (from Tesco)
http://www.allinsonflour.co.uk/products/premium-white-very-strong-bread-flour.aspx
For speciality flours I use the following
Doves farm wholegrain rye flour (from Tesco)
http://www.dovesfarm.co.uk/listing.html?categoryId=137
Bacheldre Oak Smoked Strong Malted Blend Flour & Bacheldre Stoneground Spelt flour (From Waitrose)
http://www.bacheldremill.co.uk/flourproducts.htm

Recipe book experience (Bifinett KH1170 recipe book)

Under classical bread recipes I've tried the following:
Classical White Bread - perfect and easy to follow - needs semolina flour which I got from tesco.
French White Bread - delicious! I used olive oil instead of vegetable oil and once again needs semolina.
Whole Grain Bread - this is now my favourite bread. I use 270 gr Allinsons premium very strong white and 270 gr Bacheldre Oak smoked malted blend or 100 gr Bacheldre Oak Smoked and 170 gr Rye. I only use 5 gr of yeast as the allinsons is very strong. The loaves look like they have come out from a bakery and taste delicious!
Onion bread - simple recipe - worked fine. I used dried fried onions that I bought from tesco.
Sourdough bread - I found a supplier of dried sourdough (called sauerteig in German) https://www.germandeli.co.uk/sess/utn;jsessionid=1549626de6a0633/shopdata/0207_Baking/0460_Bread+Baking/product_details.shopscript?article=0050_Bio%2BGut%2B=26amp=3B%2BGerne%2BVollkorn%2BSauerteig%2B=28BB001=29
They also have a finely ground rye flour (Diamant Roggenmehl type 1150) - which is currently out of stock. This is completely different to the wholegrain rye flour we get in the UK. Wherever the recipe book says rye flour they mean THIS flour rather than wholeground. It is incredibly fine - almost like clay sand and a creamy white colour! I used 250 gr rye flour and 250 gr plain white flour. Worked a treat!
Country bread - I used honey instead of sugar beet syrup and omitted the pimento corns. Its equal parts plain white flour, rye flour and spelt flour and is spiced with ground coriander and nutmeg - yummy!

therealdocmartin

Recipe book experience contd.

Under wholemeal recipes I've tried the following
Bavarian wholemeal bread - Takes a little longer to make as you need to boil and mash a potato first but its worth it. The caraway seeds (whole) are a must to give it a good flavour.
Multicorn bread - I used plain white flour, plain rye flour (the fine one mentioned above Type 1150), spelt wholemeal and rye wholemeal as mentioned in the recipe but didnt have buckwheat so just increased the amount of the rye and spelt. I left out ALL the seeds and it still came out great!
Spelt bread - another great recipe but with hard to find ingredients. This one calls for buttermilk, plain rye, and 2 types of spelt flour - coarse and regular. After some looking I found a fine spelt flour called "White Spelt Flour" from Doves farm and used the regular wholegrain spelt flour from Doves farm for the coarse flour. Another great loaf!
Brown bread - delicious! I used honey instead of the sugar beet syrup and managed to get some black malt from a specialist supplier in Germany while on holiday.

All kinds of tasties from the bakery
French Honey bread - like the french white bread just a little sweeter.
Fig And Walnut bread - I used dried figs that I chopped up. This was delicious!

Oh And I made JAM!
Forget the recipe book instructions which say to use 2:1 preserving sugar (another german ingredient). I used Tate & Lyles jam sugar and followed the instructions on the packet and ran the bread machine jam program.

The machine worked a treat and I made a wonderful batch of strawberry jam and a yummy batch of cherry jam. Its completely idiot proof!
While the machine was doing its thing I sterilised some empty glass bottle by boiling them in a large saucepan and then filled them up with the hot jam and put the lids on.

Lakeland stock a great selection of jam making equipment - bottles, lids, lables, and a very handy canning set! http://www.lakeland.co.uk/F/C/cooking-baking/C/cooking-baking-jam-making/psi/1
Cant wait for summer to start jamming again!

In summary
This machine just gets better and better. The recipes are very good and they seem to be quite forgiving. If you dont have a specific specialist ingredient just change around the proportions a bit. Be prepared to experiment! If you are using coarse rye or spelt flour it may need a bit more yeast (or use very strong bread flour like I do instead of plain flour). Also you may need to add more water as the coarse flour absorbs more. I tend to take a peek when it starts mixing to see what the consistency is like and add more water if its too dry and knocking about in the tin.

Anyway I'll report back in a few months if I discover any more good recipes!Hope this helps and happy baking!

tigergold

I have also made Jam using the jam sugar in the bread machine and it worked a treat.
It was so easy and it beats all that mess on the cooker and standing around stirring for hours !

lucyashford

I was considering buying one of these (our Lidl is selling them for £24.99 here) but ONLY as they say they make larger loaves than mine. Having read the threads I don't think I'll bother.

When I bought my current (fantastic) machine, I spent a long time reading users reviews and I think I made one of the best choices. I now bake bread EVERY day, and honestly it takes 2 minutes to add the ingredients in the pan the night before, and bread is ready first thing in the morning (I use the timer facility but you don't have to). It makes the house smell lovely and I can honestly say in a year of making it I haven't had one 'duff' loaf yet!

I'm guessing that with breadmakers it might well be that spending a bit more gives you a superior machine. Mine is a Panasonic SD254 and I got it from Amazon a year ago (bet it's cheaper now though...).

It's still going absolutely fine it costs about 35-40p a loaf rather than over a £1 for supermarket posh bread.

The only thing that made me consider buying a bigger machine is to make larger loaves. I think my largest loaf is about 800g and my family can demolish a loaf in one sitting.

So, I would say to you, if you only want to make an occasional loaf then of course it's not worth spending out a fortune, but if you want to, and have the time to make bread regularly (and cheaply) then it's worth investing a bit more money in a good machine.

Hope this helps you out.

:j Happy Bread Making!:j

Sam37

Hello,

Just want to say I am so chuffed to find this thread on MSE. Did some googling and ended up at good old MSE. Just a bit concerned about the ''old style'' bit, feel rather trendy actually!:p

Just bought my Biffinett 1171 for 24.99 in the local Lidl, half impulse, half because I (continental background) struggle to find good bread in this country -might put some flour from back home in my suitcase next time.

Thanks for all your informative contributions, especially the recipies. Found most reviews rather good here (in contrast to previous poster I think). Quite happy not to spend too much, as I'd rather see how much of this breadmaking I am really going to do... possibly then upgrade (quite like a model -possibly- that makes small loafs, anyone an idea?)

Stu-Art

Two years ago I purchased the most expensive Panasonic SD?? (Can't now remember the exact model number) and absolutely hated the shape of the resulting loaf. I used it twice before selling it on Amazon for a considerable loss. Just bought the Bifinett KH1171 from Lidl and love the shape of the loaves. I am confused though. When exactly do I use the 1250g setting? In the recipe book there are recipes for the 1000g setting and under troubleshooting there is a warning never to exceed 700g of flour. Can anybody explain please?

therealdocmartin

Hi Stu-Art

The setting refers to the final weight of the bread. As a rough guide add the weights of all the ingredients together. 700 g of flour will require about 500ml of water so it will make a loaf of 1200g.

therealdocmartin

Having been such a big fan of the older model (KH1170) I recently bought the new KH1171 as a backup. Looking at both manuals and recipe books there are a few minor changes. The KH1170 only had 2 weight settings (I-700-950g & II 950-1250g) while the KH1171 has three (750, 1000, 1250).

The cycle times are slightly different (by about 10 min total) - not sure if that will make much difference. As someone noted previously the recipe book for the KH1171 is much better and the translation errors and exotic ingredients are gone. The down side is that the KH1171 recipe book only provides recipes for 1000g loaves! This is a bit odd as the KH1170 had instructions for size I & II loaves for most recipes....