Lidl Bifinett breadmaker - any recipes that work?

therealdocmartin

EG:
KH1171 recipe Beer Bread
150 ml water
150 ml lager beer
540 g flour of type 550
3 tbsp buckwheat flour
1.5 tbsp bran
1 tsp salt
3 tbsp sesame seeds
1.5 tbsp malt extract (syrup)
1/2 packet of dry yeast
150 ml sourdough starter

KH1170 recipe Beer Bread
Bread weight ca._____ 950g 1080g
Water______________ 200ml 225ml
Beer _______________200ml 225ml
Wheat wholemeal flour 230g 280g
Buckwheat flour _____180g 180g
Spelt wholemeal flour _180g 180g
Salt _______________1 tsp 1.5 tsp
Sesame ____________50g_ 75g
Black malt __________5g__ 10g
Dry yeast ________3/4pckg 1pckg
Dry sourdough ____3/4pckg 1pckg

Stu-Art

Thanks for your previous help therealdocmartin, could you please also help me with a question about my my bread dropping.

Is there a solution other than not removing the paddles to my bread dropping?

Even when I use bread mixes and add the exact amount of water as directed on the packet, if I stop the machine to remove the paddles when the signal "add" is displayed, the bread will rise beautifully to near the top of the trough but then fall back leaving a horrible dip in the centre.

tigergold

Yes, I have had this "dip" in the middle of the bread so would be interested to know what could cause this. I always leave the paddles in during baking.
I think the last time I got the dip I used plain flour instead of bread flour, still turned out as bread which I was quite surprised about.

sandraroffey

i leave the paddle in until the bread is done - leaves a small hole but what the hell.

i love my breadmaker and make a loaf, at least, a day. my daughter and son bought it for me for christmas and havent stopped using it.

only had one disaster and that was entirely my own fault!! i was so keen to try something with bits added, that i followed a recipe i got online without giving it a thought to the instructions that came with the machine, 'put everything in this order'!!!

total disaster but did it right next time. couldnt do without it now.

mine last time came out with a small dip in the top but i put it down to the fact that i hadnt taken the bread out immediately it was done; it seems to get a bit damp as condensation occurs in the heat with the lid still closed.

Andy_Spoo_2

I use the Tesco quick yeast. For the flour, I've used Lidle strong white bread flour and Hovis Whole meal.

I leave the paddles in, as I usually install the ingredients and set the timer, so it uses economy 7 and finishes for the time I get up for work.

The one thing I did notice pretty early on and that doesn't seem to appear in the instructions is that the paddles can be installed at various angles, i.e. they can be set to work at the same angle/rotation or in opposite directions, etc. If you install them at the same angle, the dough sometimes ends up at one end of the bread mould. Make sure they point in opposite directions. It also helps to pull and knead the dough better.

sylviarose

Oh Hello, I've had my Bifinett double mould breadmaker for a few years. I've had 2/3 more expensive ones before, but this is far the best. For each tin I add to each tin 225 ml warm water straight from tap - 1 tspn sugar - half tspn salt - 350g bread flour - and 1 and quarter tspn dried yeast. Put on prog. 5 (super rapid-1hr. 20 mins). After 20 mins. when mixing finished take out paddles - put back remaining hour. Leave 10mins before turning out & perfect for toast - to slice & freeze or 2/3 days to eat fresh. I've cut down sugar/salt health reasons. Was just looking for new one when saw letters. Byeee [EMAIL="jnhanson1@ntlworld.com"]jnhanson1@ntlworld.com[/EMAIL];)

Invicta_2

Hi I have only just come across these forums.

I was given a Schneider bread maker some time ago and have only just got around to using it. I previously had a Hinari which worked well at first then began to give variable results, ending up in more failures than successes. One recipe was printed incorrectly on that, wholemeal giving 1½ tablespoons of salt instead of 1½ teaspoons of salt.

The Schneider seems to give a too low amount of water as with both white and wholemeal loaves the dough is too dry to stick together. I have tried adding more water with variable results.

Another problem is that the measures are in cups rather than weights.
The weights of loaves on the programmes is 1lb, 1½lb and 2lb, but it says only use 1½ and 2lb progs.

I bought a Hovis packet today and will try that next. It seems to use much more water thane the BM recipes.

texmkr

Hello there,
Was wondering if anyone out there had bought the biffinet bread machine from Lidl last year. I've been making bread quite succesfully but things have taken a down turn over the last few weeks and I'm not sure why.The bread looks as if it has risen but then sunk during the latter stages of baking. Tried altering the amount of honey (sugar), salt, water temp (cold and hotter) but have same result!
Recipe used (in sequence and using the measuring cups that come withthe machine)
3 Large spoons of oil (vegetable)
2 Large spoons of Honey
1 small spoon of salt
1 cup of warm water (open hot tap - as soon as water starts to feel warm - use)
500g of Allinson Premium Wholemeal Very Strong Bread Flour
1 sachet of Allinson Easy Bake Yeast
Switch on machine, programme 3, 1lb loaf lightest crust setting.
Any help will be greatly appreciated.

Thank you

SUESMITH_2

when mine has done that its because i have put in too much yeast, also if i have opened the lid to check on it either at the end of the rising or as its just started to bake it's happened then

jond_3

does anyone know where i can get a replacement mixing paddle for the bifinett / Lidl machine? i know theres an order form for 4 in the back of the user manual but i only want 1....

and for the few people who wanted a recipie...

1 1/4 tsp yeast. OR use proper yeast (IE, for hand baking) This will say its not suitable for bread machines, but it works better. Its the sort that needs activating in warm water. it takes about 15 min longer but its better

600g strong white flour
1 1/2 tbsp sugar
25g butter (REAL BUTTER, not utterly butterly or whatever)
1 1/2 tsp salt

EITHER: 200 ml water & 200 ml Milk
OR: 400 ml Milk

You can reduce this amount slightly if you use proper yeast. The yeast I use has to be activated in 150 ml of water, so i reduce the milk or water by 100 ml.

You can also use 2 tbsp of milk powder instead of milk, but milk is better and no more expensive since we all buy it anyway.

For Brown, just use brown flour.

AND MOST IMPORTANTLY...

Use Setting 2, the French Setting. It works much better for french / english style bread