Kenwood Breadmaker questions tips etc

skyelark

marmiterulesok wrote: »

You need to add a liquid to make the dough;you could add water instead of milk/dried milk powder + water.

If you add water instead of milk/powder,you'll get a crustier top.

If you are planning on making a loaf using the timer (ie not making the loaf straight off),it's best to use dried milk powder,otherwise the milk might go 'off'.

Ahhh! Crust is a very desirable thing in my house! That is useful to know:)

Diflower

The book with mine says milk gives 'a velvety texture and a softer crust', while water alone will give a crisper crust. Worth a go without then:)
Also worth halving the amount of powder, so you may not actually get a milky taste.
I got a bag of 12 white rolls for only 25p yesterday so won't need to make any now. We have OH's boys for the weekend and the younger one really isn't keen on w/meal.

Since that frees up some bm time I can do a raisin loaf instead:)

skyelark

Diflower wrote: »

The book with mine says milk gives 'a velvety texture and a softer crust', while water alone will give a crisper crust. Worth a go without then:)
Also worth halving the amount of powder, so you may not actually get a milky taste.
I got a bag of 12 white rolls for only 25p yesterday so won't need to make any now. We have OH's boys for the weekend and the younger one really isn't keen on w/meal.

Since that frees up some bm time I can do a raisin loaf instead:)

Good stuff! I love all the tips on here! I would never have known half this stuff if I had used the BM on my own for a year! Thanks Folks.

spirit

skyelark wrote: »

Good stuff! I love all the tips on here! I would never have known half this stuff if I had used the BM on my own for a year! Thanks Folks.

:T:T:T

me neither,

what i'd like to know if anyone else is tempted to fiddle with it when its kneading? I worry that if I don't there will be flour round the edges that won't have got mixed in?

Swan_2

spirit wrote: »

:T:T:T

me neither,

what i'd like to know if anyone else is tempted to fiddle with it when its kneading? I worry that if I don't there will be flour round the edges that won't have got mixed in?

it's not just you

I always check to see the dough's looking ok* & scrape the sides down if there's any flour left on them

*especially if I'm using a new kind of flour or recipe, sometimes I have to add a little more water or a little more flour to get the consistency correct

cooking-mama

I never "fiddle",(never even lift the lid...tho do regularly put on the light and peek in.)and ive never had any flour stuck in the corners...im working all weekend,dunno if BM will get the weekend off or not..or i may just use the overnight timer.

spirit

Morning all,

Yesterday I went to Lidl and stocked up on their breadflour currently on offer at 50p :T:T

I made a loaf with it when I got home. Decided to use all milk instead of water and milk powder. It has come out really nice. soft with a lovely crust. I've got another one in now.

I'd like to do a fruit malt loaf but couldn't find any malt extract anywhere. Anyone bought any before and where did you get it?

schrodie

I've just ordered a Kenwood BM450 off Amazon (hopefully here on Tuesday) and was wondering as I love ciabatta bread if there is a good recipe out there?

Thanks

spirit

Hi,

in my Kennie instruction book there is a recipe for ciabatta. If it's not in your book post on here again and I will type up the one I have.

angeltreats

spirit wrote: »

I'd like to do a fruit malt loaf but couldn't find any malt extract anywhere. Anyone bought any before and where did you get it?

I buy mine in Julian Graves or Holland & Barrett. I think it's about £1.50 a jar.

By the way if you want something else to use malt extract for, if you ever decide to make dough in your bread machine and turn it into bagels, a spoonful of malt extract in the poaching water for the bagels gives them a lovely flavour