I can't get my bread machine to turn out a decent loaf, any help appreciated!

churchrat

hi

I use oil instead of butter and roughly mix the ingredients before I add them to the bm. I have recently changed machines and found the the recipe I had used for ages didn't work so well in the new one, so had to experiment a bit.

I also use half and half flour cos the whole meal are a bit dense (a bit like me!)

miggy

Ha ha, DH just came in

'You do know you didn't put the paddle in the bread machine?'.

Perhaps I'm just not destined to do well with a breadmaker!

LOL, I expect you are now making wonderful bread!

Can anyone help me with info about a Cookworks breadmaker please? I don't have the original instructions (they went down the back of Mum's freezer, I think) and have been advised to use Morphy Richards instructions - a kind friend sent me a spare copy and it's been very useful. However, after packing the bread maker away for a while I've started using it again and found it seems to be overcooking the bread, even on the 'light crust' setting.
Any ideas if it's something I'm doing wrong (I use the setting recommended in recipes but am adapting some recipes as the Cookworks only does one size of loaf).
TIA

P.S. Sorry to hijack your thread, dfw844, I searched for 'breadmaker' and you all sounded much more knowledgable than I am!

Swan_2

I don't know if THIS is the MOrphy Richards one you had before, there are about a dozen breadmakers on their site

HERE'S the link to the MR site, just click on a model then click on the download button to access the manual

HTH


EDIT ... don't know if it's your model, but there's a scanned copy of a Cookworks breadmaker manual HERE

miggy

Thanks Swan, that's really useful! Not quite the model I have but it will show me how the bread maker thinks, IYSWIM. Also plenty of recipes to try!

SUESMITH_2

im on my 3rd bm, the first 2 were fairly rubbish but i have a panny now and i love it.

personally i don't bother with the milk powder unless im making a milk loaf and then i just use ordinary from the fridge.

cooking-mama

dfw844....I loved my kenwoodbm450,made perfect loaves everytime..only problem i had was the big kenwood sticker slapped accross the front and side of the machine that couldnt be removed..dunno if Argos gave me a display model or something,but it certainely ruined the appearance(they took it back after they agreed the adhesive on the sticker was permanent!!,but they didnt have another in stock),anyhow ,back to the problem at hand...
Are you checking your water temperature?,too cold and the yeast wont activate,too warm and it kills the yeast..i use a digital food themometer to test my water temp.

Swan_2

Finefoot wrote: »

Oh, I have a Morphy Richards, and I must say it s been great. I even made cinnamon buns on the dough setting, and they turned out very well, they looked professionally made!

the dough recipes I tried with the MR Fastbake were fine, I think it's possibly because there's more control over the final stages

the loaves I got from it were decidedly un-bready, they tasted fine but the texture was all wrong, I tried a Panasonic after that & the results were an absolute revelation

cooking-mama wrote: »

dfw844....I loved my kenwoodbm450,made perfect loaves everytime..only problem i had was the big kenwood sticker slapped accross the front and side of the machine that couldnt be removed..dunno if Argos gave me a display model or something,but it certainely ruined the appearance(they took it back after they agreed the adhesive on the sticker was permanent!!,but they didnt have another in stock),anyhow ,back to the problem at hand...

that's a shame about your Kenwood it's the model I'm using now & it's a great machine, the bread is every bit as good as the Panasonic's & with the cusomisable programmes it's much more versatile

I also love the viewing window & imho it's the best-looking bread machine I've seen, so I don't blame you not wanting a huge sticker on it, I wouldn't have liked that either

I hope you manage to get another one, if you've access to Costco, they had it for £70-odd a month or so ago (I'd already got mine so missed a great bargain)

wssla00

xrjtg wrote: »

I'm not familiar with the machine, but my usual remedy for bread problems (not always successful!) is tinkering with the water content. 70% hydration (70ml of water per 100g of flour) has always made a good malty loaf for me. Add a teaspoon each of salt and yeast for a simple recipe.

Me too. I find if I use my pyrex measuring jug, i can sometimes underestimate the amount of liquid needed (I have a panny!) by adding a little water it helps it a wee bit. I find if it is too hard, I can hear the machine bouncing along the work surface. If I hear that I add a teeny tiny extra bit of water and it helps. I have to say I really like the Panny and it works really well, but the best ones I have made have been done with the quick bake or the french settings.