Quicky question - my panasonic white bread is chewy / whats wrong ?

Cat72

Hi
I recantly bought the panasonic sd253 and have made about 4 white loaves- however they all are a bit chewy, kind of a bit rubbery ! can anyone tell me what I am doing wrong as I use the panasonic white bread reciepe exactly .
recipe for large loaf-
1 tsp yeast
500g strong white flour
1 tbsp sugar
25g butter
1 and a half tbsp milk powder
1 and a half tsp salt
350ml water

ka7e

My daughter says this about my HM bread - the texture is definitely different to anything that comes out of a shop! Which yeast are you using? I find Allinson's makes my bread slightly chewy - I prefer Sainsbury's.
Do you use any oil in the recipe? (Sorry not familiar with the Panasonic)

Cat72

I am using allison's so might try to get the sainsburys ones to see if there is a differance. Is it easy to store ? as I was also getting worried about storing yeast.
I dont use oil in the recipe.

Biddyrolo

I have a Panasonic, but don't follow the recipes *such a rebel*, I use oil instead of butter and no milk powder. I use Dove Farm yeast only about £1 and lasts ages.

foreverskint

I would agree that the texture of home bread is different. Try the extra strong hovis or allinson flour. More expensive but give a better texture.

For yeast storage I have a small kilner type jar, which I find keeps my yeast really fresh, I buy the allinson yeast in the white packet about 99p.

Zed42

Yeast, I use Dove Farm's yeast and store it in the fridge. It lasts for yonks.

Are you putting the yeast in first and the salt in last .. ie, apart from each other? As this could make your loaf "dense" in texture ....

DSmiffy

Zed42 wrote:

Yeast, I use Dove Farm's yeast and store it in the fridge. It lasts for yonks.

Are you putting the yeast in first and the salt in last .. ie, apart from each other? As this could make your loaf "dense" in texture ....

Is that right, I never knew that. I have a morphy richards fast bake machine and mostly only use it for making pizza dough now as all the family complained that my bread was like a brick. And it was !! How do I get that light texture like in the bakers.?

Biddyrolo

Yep, salt kills the yeast. Also different flours absorb different amounts of water and if your dough is too sticky the bread will be heavy, you have to be particularly careful in humid weather as the flour absorbs water out of the atmosphere so you need less water in the mix.
You can also buy bread enhancers, I think it's Vitamin C but not sure as I don't use it.

ka7e

A tablespoon or two of oil do help lighten the texture. I made a cheese, onion and tomato loaf yesterday - thought the cheese would provide enough "oil" as it cooked - wrong, it definitely turned out too stodgy.
I think the Sainsbury's yeast is finer (in texture) so dissolves and activates quickly.