Kenwood Breadmaker questions tips etc

zippychick

Hi All

there have been a few requests for a thread dedicated to the Kenwood breadmaker, so here it is :j

Talk, discuss, swap ideas etc. I'll put some links in soon - but am in a bit of a rush now!

Zip

Swan_2

oh thank you :kisses3: :A

skyelark, we've got a thread :j :T

Swan_2

first tip ...

don't forget the salt when you're making the egg-enriched bread or you'll get a thing like the Blob trying to take over your kitchen :rotfl:

marmiterulesok

I've got a Kenwood 300 BM,which I got second hand.

I haven't tried lots of different recipes.I almost always make a brown bread loaf with a few handfuls of oats or spelt flakes,and make a loaf about twice a week.

I always choose a light crust because even with this the bottom half of the loaf is dark -I don't know why.The crust isn't too hard or thick.

Also whenever I make a loaf with wholemeal flour,the top of the loaf is knobly.I think this is due to there being not enough liquid -just had a look at the trouble shooting page.

I've never tried another BM to compare this one,but I'm very pleased with it.I'm curious to read of what others think of their Kenwood BM.

zippychick

Just giving this a bump so others can contribute

Swan_2

oh, I should have been back before now

is it ok if I put in links to some of the posts from other threads?

Swan_2

marmiterulesok wrote: »

I've got a Kenwood 300 BM,which I got second hand.

I haven't tried lots of different recipes.I almost always make a brown bread loaf with a few handfuls of oats or spelt flakes,and make a loaf about twice a week.

I always choose a light crust because even with this the bottom half of the loaf is dark -I don't know why.The crust isn't too hard or thick.

Also whenever I make a loaf with wholemeal flour,the top of the loaf is knobly.I think this is due to there being not enough liquid -just had a look at the trouble shooting page.

I've never tried another BM to compare this one,but I'm very pleased with it.I'm curious to read of what others think of their Kenwood BM.

I have the 450, so I'm not sure how they compare

but I've used 3 different brands of BM & the tops have always been softer & less crusty than the bottom & sides
possibly because the top isn't in contact with the tin?

I think you're right about the liquid in the wholemeal loaf, a bit of experimentation should hopefully get you a better result

zippychick

Swan wrote: »

oh, I should have been back before now

is it ok if I put in links to some of the posts from other threads?

that would be fab - i have every intention of building mini index, so if you stick some links up here I can put them in the first post
x

spirit

Morning all,

I was wandering round the car boot sale yesterday and found a Kenwood BM200 breadmaker for £5 :money: Looks like it's not been used much. There's no instruction book with it and I've not had a bread maker at all before. My internet connection was been very slow yesterday so although I found an on line copy, I couldn't download it.

I'll do that today though and then I can get cracking :T

Being a complete newbie to BMing, I'd love any hints and tips going - or recipes if possible?

Swan_2

hi spirit
I can't find your exact model on the Kenwood site, but if it's similar to any of the ones on THIS page, you can click on More Info & the page it takes you to will have a link for an instruction book

HTH



EDIT ... I found the BM200 manual for download, it's possibly the same one you found, but the link might help someone else looking for it

Swan_2

copied & pasted from a post I made in another thread ...

I know these recipes work in the BM450, but can't vouch for other models


for a bit of variety you can use Panny recipes in the Kenwood, but remember to put the ingredients in in the order Kenwood recommend ... Panasonic recipes

Carrs a flour manufacturer's site with some really interesting recipes including Wholemeal for various different machines (not the latest models though) which shows how different machines like different proportions of ingredients


& here's a nice seeded loaf recipe that I like better than any in the manuals

PoshPaws' Seeded Bread (adaptation)
1/2 pint water
8oz malty flour of your choice
8oz strong plain flour
1 Tablespoon oil
3 Tablespoons rolled oats
1 + 1/2 teaspoons honey
1 teaspoon salt
1 + 1/4 teaspoons yeast
1 Tablespoon of seeds of your choice (or more, I sometimes use 6 or 7 )

I've tried this on a seeded setting, medium loaf size, in a Morphy richards, a Panny & a Kenwood & it's worked well in them all, thanks PoshPaws :T


has anyone used any of the 450's personalised programmes yet?

the only bread I miss from the Panny is the Italian bake, I'd like to programme my Kenwood to do it, but I suspect that'll involve sitting beside a Panny for 3 & a half hours noting down what it's doing & for how long!