Bread Maker - worth it?

marmiterulesok

Thanks zippy,very helpful.I need precise instructions as I'm quite new to baking and can't play it by ear so to speak.

zippychick

Yeah I know exactly what you mean. I am still learning myself

For some reason, breadmaking is portrayed as this big scary terrifying thing, but really it's not that scary at all. Thriftlady made me see bread dough differently - I hadn't realised one dough can be used for really anything that requires dough. Of course there are many different recipes for dough for different things - but i really like the approach of the thread. It makes breadmaking and dough less scary. I would have thought to make something sweet, you would have needed sweet dough, but that's not the case necessarily. I think the instructions are quite specific (without saying hoe much cheese and ham you need).

So, you could always try a small sample - if you felt so inclined Or not I just think it's fun and good to get away from the rigidity of a recipe.

What are your thoughts on Breadmakers now? Do you think your friend would lend you hers for a trial before buying?:cool:

Stroppyjock - I would be interested to know that too. On here I had read too many comments of peoples bread going wrong in a BM so for me i followed the recipes religiously

There is a thread - Milk powder in Breadmaker - off to read it now

Thriftladys method of bread whirls
Bread whirls
This is where you roll out a rectangle of dough (thicker than for the strips), spread it with all manner of goodies. Roll up swiss roll fashion, slice and bake.
Grease a tin about 13 inches by 10 and about 1-2 inches deep (a tray bake tin is perfect). Put your whirls flat side down, I usually get 12 to a tin.

Filling ideas
spread with soft butter or marge and one of the following; cinnamon sugar/fresh fruit like apples or mashed banana/ dried fruit/chopped chocolate/mincemeat
spread with Nutella or other choc spread (add chopped hazelnuts if you want)
a mixture of cheese, ham, bacon, salami (any cured meat really), crumbled sausage
a selection of olives, sun-dried tomatoes, pesto, herbs, fried onions, seeds, nuts
You get the idea

Leave the rolls for 15 mins to rise again, then bake at 200 for 30 mins. They might need a bit longer or a bit less -keep your eye on them.

midnightraven3

i use warm water and olive oil as the liquids in bread

i was a bit perlexed when my mother said she used milk
it never crossed my mind to, TBH

marmiterulesok

I think I'd like to try a breadmaker,so hopefully I'll still be able to get the one going cheap.
I started off at the beginning of the year making soda bread,mainly because you don't need yeast,so it was less scary to make.I found the idea of using yeast scary in case I got it wrong.(I know that might sound stupid).
Besides,you can't get soda bread here (or scones or parkin for that matter -I have had so many compliments from friends/work colleagues) so it made a nice change.After many weeks of eating soda bread,I realised I had to bit the bullet and try something else.
So far it's going ok.I even baked a loaf yesterday with yeast that had an expiry date of November 2008..
I like to live dangerously...

zippychick

he he he! I totally understand about the yeast - I think it (combined with kneading/proving etc) makes bread making seem much more complex than it is if that makes sense. What had you making soda bread? I know different people call soda different things, in Belfast these are soda farls. Funnily enough I made them myself yesterday for the first time ever. YUM!

I've never had parkin myself. It's really nice you have been getting compliments - people are so amazed when they know you make bread, but it's not as hard as it first seems.

Actually, I am very surprised your OOD yeast still worked ok, as I think it is one of the first things people ask if someone reports dodgy unrisen bricks - was your yeast out of date?

Sounds like you are doing fantastic , well done :j

missychrissy

I have recently bought a Panasonic SD254 but havn't use it yet. It was on special offer from amazon. Can anyone give me any advice to it's use and are there any problems with this model?

marmiterulesok

Hi zippy,
I got the recipe for soda bread from 'The Scots Kitchen' by F. Marian Mc Neill.She has a recipe for buttermilk bread/soda loaf that caught my eye because of the lack of yeast.(Page 180 in my 2006 edition).
Her recipes can be a bit daunting because she doesn't always have specific quantities.
Her recipe is:
Mix thoroughly in a basin four teacupfuls of flour,a teaspoon of bicarb of soda (the lumps rubbed out),another of cream of tartar,a pinch of salt and a small tablespoonful of sugar.An ounce of butter is an improvement,but is not necessary.It should be lightly rubbed into the dry ingredients.Make into a soft dough with about half a pint of buttermilk or thick sour milk.Put into a floured tin and bake in a moderate oven for three-quarters of an hour or till ready.
This was quite a challenge as I need precise instructions,but each time it worked out fine.(I've never added the butter).
By the way,can someone explain why soda bread doesn't need yeast?
I suppose I was lucky that the out of date yeast worked.
I LOVE soda farls.You wouldn't have a recipe by any chance?
Thanks again.

zippychick

missychrissy wrote: »

I have recently bought a Panasonic SD254 but havn't use it yet. It was on special offer from amazon. Can anyone give me any advice to it's use and are there any problems with this model?

Hi Missy :j

The Panasonic BMs get rave reviews on OS . I make bread by hand

few threads which should help

Panasonic BM tips and quick questions

I am in love with my Panasonic BM

Thanks
Zip

zippychick

marmiterulesok wrote: »

Hi zippy,
I got the recipe for soda bread from 'The Scots Kitchen' by F. Marian Mc Neill.She has a recipe for buttermilk bread/soda loaf that caught my eye because of the lack of yeast.(Page 180 in my 2006 edition).
Her recipes can be a bit daunting because she doesn't always have specific quantities.
Her recipe is:
Mix thoroughly in a basin four teacupfuls of flour,a teaspoon of bicarb of soda (the lumps rubbed out),another of cream of tartar,a pinch of salt and a small tablespoonful of sugar.An ounce of butter is an improvement,but is not necessary.It should be lightly rubbed into the dry ingredients.Make into a soft dough with about half a pint of buttermilk or thick sour milk.Put into a floured tin and bake in a moderate oven for three-quarters of an hour or till ready.
This was quite a challenge as I need precise instructions,but each time it worked out fine.(I've never added the butter).
By the way,can someone explain why soda bread doesn't need yeast?
I suppose I was lucky that the out of date yeast worked.
I LOVE soda farls.You wouldn't have a recipe by any chance?
Thanks again.

Hieeeee!:D
Why does soda bread not need yeast? Penny's the one who would be the expert on explaining chemicals - so hopefully she can explain? I don't even want to make an idiot of myself by hazarding a half educated guess :rotfl:

I can't give you my recipe as I used Soda bread flour (which is flour combined with the raising agents) and buttermilk (or milk curdled with lemon juice as buttermilk can be dear) . I just mixed it until it was kneadable - kneaded it about 4 times to pull it all together , rolled it into a circle , cut in 4 , and put in a floured dry frying pan. it was really cool watching how much it rose!:j I hadn't expected that. You can also cook it in the oven. I had it warm from the pan with butter and cheese, and had some toasted today! YUM!

I would point you to Pinks recipe here from this amusing thread. Only don't forget to flour the frying pan if you do it.:rotfl:

I am still daunted by not using recipes - for all sorts of cooking but find when I push myself a little and just try it, nothing has ever been inedible. You will learn to trust your instincts and skill as you make more. I hope that doesn't sound condescending - I genuinely do also feel that fear sometimes!

Have you been to Northern Ireland/Ireland to get Soda farls then?

Just a thought - you could make your own Soda bread flour if you wanted - by making up 4 times the quantity of pinks dry ingredients, then all you need to do is weigh your total quantities, and note that 1lb (ish) is one serving which needs half a pint of curdled milk. Yes? No?:o

I say this as i do this for Nigellas pancakes and it's a godsend knowing a mug ful just needs milk and egg added - sorry, possibly not explaining it well - if you read here you will see what I mean

Oh, i use soda b read flour with buttermilk for a quick cheat pizza base too - a tip I read on here - so you can have a pizza base in two minutes without faffing and waiting for yeast to rise :j

Penelope_Penguin

marmiterulesok wrote: »

Mix thoroughly in a basin four teacupfuls of flour,a teaspoon of bicarb of soda (the lumps rubbed out),another of cream of tartar,a pinch of salt and a small tablespoonful of sugar.

By the way,can someone explain why soda bread doesn't need yeast?

zippychick wrote: »

Hieeeee!:D
Why does soda bread not need yeast? Penny's the one who would be the expert on explaining chemicals - so hopefully she can explain? I don't even want to make an idiot of myself by hazarding a half educated guess :rotfl:

Bless you Zippy :A

Hello marmiterules (only IMHO it doesn't ). Raising agents work by releasing a gas called carbon dioxide, which poofs up your bread or cake

Yeast releases carbon dioxide as it divides.

Soda bread doesn;t need yeast, as there's a chemical reaction between an acid (cream of tartar, AKA tartaric acid) and an alkaline substance (bicarbonate of soda). These react together to give off carbon dioxide - hey presto - raising :T

Zippy's recipe above uses buttermilk, or lemon juice as the acid.

HTH, Penny. x