breadmaker help please

Gforce_2

I have a morphy richards fastbake breadmaker and would like to try making bread with a lower sugar and salt content and if at all possible less fat.

I'm wondering if it would be possible to use so lo instead of salt? If not does anyone know what's the minimum salt, sugar and oil combination I could get away with and still have a reasonable loaf?

tawnyowls

Dunno that I'd try any sort of lo-salt stuff - that's usually potassium instead of sodium and can give quite a nasty aftertaste. I've always reduced the amount of salt and sugar (not marge, mind you), and I've basically managed nice bread with no sugar and down to about a half-tsp of salt (I have tried without, but the yeast don't seem to like that - bread didn't rise well).

freda

From my experience, leaving the fat out makes a difference to the texture in that it makes it a bit crustier, but it dries out quite quickly, so eat it up! Salt and sugar, I'm pretty sure, are essential - the sugar to make the yeast rise, the salt to stop it before it rises so much that the bread collapses.

There is def. less salt, sugar and fat in home made bread than in shop bought stuff, so I'd not worry too much to be honest.

Gingham_Ribbon

This is WELL worth browsing through. It's the complete breadmaking collection.

pancakequeen

I have just recently purchased this breadmaker. The first loaf I made using the recipe in the leaflet that came with it was OK but was high in salt and sugar. I now use one which was posted on the breadmaking thread which Gingham has posted which was given for the Morphy Richards, it uses 1 and a half cups of lukewarm water, 4tbsp oil, 4 cups of bread flour, 2 tsp milk powder, 2 tsp sugar, 1 tsp salt and 1 sachet of yeast ( I use Hovis). The bread is lovely, so thanks to who originally posted the recipe.

I also add 1 tsp of cinnamon to the dry ingredients and add a cup of mixed fruit when the machine beeps to make a fruit loaf which is very scrummy.
HTH
Anne