Kenwood Breadmaker questions tips etc

Swan_2

cooking-mama wrote: »

I have only made bread..plain white or a kind of 50/50...keep meaning to try the cheese n onion recipe i have(mine is a morphy richards recipe too)I vaguely remember making the cheese n onion recipe from the kenwood book in the past,it was very very nice,but involved a lot of faffing around with frying onions firts etc.
Anyway so far ,my favourite is programme 2,rapid white(makes better bread than basic recipe on programme 1)

I might have mentioned this to you before :think:
I've used those crispy fried onions that you get in Asian stores with good results

I've not tried the rapid bake after being unimpressed by the fast loaves on other machines, but on your recommendation, I'm going to give that a try next

skyelark wrote: »

I will need to check which one I have used. I will have to look at the cheese and onion recipe. It sounds good. The savoury bread that Swan described yesterday sounds fab too. Made my mouth water!:drool:
Has anyone tried the mail order fresh yeast from Amazon? Can it be used in BMs?

I've not used fresh yeast in decades, so don't have any wisdom to impart
I'm not sure about its use in breadmakers

EDIT ... I found a thread Fresh Yeast In Breadmaker


the bread I made was an olive oil dough, & I made it into little balls (golf ball sized) & dipped each one in some of the oil from the sunblush tomatoes & made a layer of them on a baking sheet, I sprinkled on some of the tomatoes snipped into pieces & some grated parmesan, then a put another layer the same on top, let it rise again then into the oven
I brushed some more of the oil on top of it when it came out


next time I think I'd lightly knead the tomatoes into the dough at the final kneading, the exposed tomatoes got a bit overcooked
& I think some Mozzarella might be nice sprinkled between the two layers

schrodie

I've just invested in a Kenwood BM450 but sadly there isn't a recipe for ciabatta bread in the recipe booklet that comes with it. Does anyone have one that will work with this breadmaker?

Thanks

Swan_2

schrodie wrote: »

I've just invested in a Kenwood BM450 but sadly there isn't a recipe for ciabatta bread in the recipe booklet that comes with it. Does anyone have one that will work with this breadmaker?

Thanks

hi schrodie

congratulations on getting your BM

spirit, see below, has a recipe she's going to post for us

I have one from a Panny book, but I'm not too sure how it'd turn out in the Kenwood as it's done on a special Italian bake programme (I'm hoping I can work out how it's done when I've got the time to sit by a Panny for 3+ hours & make notes, so I can programme it into my Kenwood)

but it has to be said, although it's a very nice loaf, it's nothing like proper ciabatta

spirit wrote: »

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.

skyelark

Swan wrote: »

I might have mentioned this to you before :think:
I've used those crispy fried onions that you get in Asian stores with good results

I've not tried the rapid bake after being unimpressed by the fast loaves on other machines, but on your recommendation, I'm going to give that a try next

I've not used fresh yeast in decades, so don't have any wisdom to impart
I'm not sure about its use in breadmakers

EDIT ... I found a thread Fresh Yeast In Breadmaker


the bread I made was an olive oil dough, & I made it into little balls (golf ball sized) & dipped each one in some of the oil from the sunblush tomatoes & made a layer of them on a baking sheet, I sprinkled on some of the tomatoes snipped into pieces & some grated parmesan, then a put another layer the same on top, let it rise again then into the oven
I brushed some more of the oil on top of it when it came out


next time I think I'd lightly knead the tomatoes into the dough at the final kneading, the exposed tomatoes got a bit overcooked
& I think some Mozzarella might be nice sprinkled between the two layers

Sounds really lovely! And very more-ish:)
Thanks for the link. Just going to do some research in case my yeast comes over the weekend

skyelark

No fresh yeast as yet, but did make bread by hand over weekend! Tried Delia's cool rise instructions and it was excellent! Really nice bread. Will defo be doing more by hand. Made the egg enriched loaf prog 1 aswell, which was lovely!

cooking-mama

Swan, I dont mean the rapid bake as in the 1hour loaf on page 34(too much yeast for my liking),I mean the one on page 8,that takes 2hrs;45,instead of 3hrs;10 for a 750gm medium crust....dunno why its called rapid when its only a bit quicker than basic.
I have a French loaf programme 5 set on timer for the morning...not tried this one before.

skyelark

cooking-mama wrote: »

Swan, I dont mean the rapid bake as in the 1hour loaf on page 34(too much yeast for my liking),I mean the one on page 8,that takes 2hrs;45,instead of 3hrs;10 for a 750gm medium crust....dunno why its called rapid when its only a bit quicker than basic.
I have a French loaf programme 5 set on timer for the morning...not tried this one before.

What type of flour do you use for the French Loaf? I know it says fine french flour, but I couldn't get hold of any locally. Do you have this, or do you substitute?:)

cooking-mama

skyelark wrote: »

What type of flour do you use for the French Loaf? I know it says fine french flour, but I couldn't get hold of any locally. Do you have this, or do you substitute?:)

Nope no fine french around here...so i just used 50gm Bero plain...loaf looks perfect,smells lovely...will be cutting it later for lunch.

Swan_2

cooking-mama wrote: »

Swan, I dont mean the rapid bake as in the 1hour loaf on page 34(too much yeast for my liking),I mean the one on page 8,that takes 2hrs;45,instead of 3hrs;10 for a 750gm medium crust....dunno why its called rapid when its only a bit quicker than basic.
I have a French loaf programme 5 set on timer for the morning...not tried this one before.

thanks for that cooking-mama, I haven't tried the fast bake yet, so your warning is in time

I hadn't noticed the 1 hour bake had so much yeast, I wonder if it's mimicking the Chorleywood process?


we're just finishing off a loaf of PoshPaw's bread, I made it with a coarse granary flour instead of my usual malted mix or 8 grain & I'm not so keen on it, I think it's because the hard grainy bits don't sit well with the more delicate texture of the seeds

I can't recommend this loaf highly enough, if you haven't tried it yet the recipe is on post #11

skyelark wrote: »

What type of flour do you use for the French Loaf? I know it says fine french flour, but I couldn't get hold of any locally. Do you have this, or do you substitute?:)

I got some from Flourbin, but I'm reluctant to put it in the BM I've just never gotten round hand-baking with it because my house has been such a shambles & as it's something new I want to give it my full attention


I'm fine with things I've made before, I made 2 Focaccias last night, one was made into a giant tuna, mayo & caper sandwich, which was cut into wedges & demolished
the other is waiting to be eaten today




talking of Italian bread, did spirit ever post her Ciabatta recipe for the BM? I've looked but can't seem to find it

skyelark

Swan wrote: »

thanks for that cooking-mama, I haven't tried the fast bake yet, so your warning is in time

I hadn't noticed the 1 hour bake had so much yeast, I wonder if it's mimicking the Chorleywood process?


we're just finishing off a loaf of PoshPaw's bread, I made it with a coarse granary flour instead of my usual malted mix or 8 grain & I'm not so keen on it, I think it's because the hard grainy bits don't sit well with the more delicate texture of the seeds

I can't recommend this loaf highly enough, if you haven't tried it yet the recipe is on post #11


I got some from Flourbin, but I'm reluctant to put it in the BM I've just never gotten round hand-baking with it because my house has been such a shambles & as it's something new I want to give it my full attention


I'm fine with things I've made before, I made 2 Focaccias last night, one was made into a giant tuna, mayo & caper sandwich, which was cut into wedges & demolished
the other is waiting to be eaten today




talking of Italian bread, did spirit ever post her Ciabatta recipe for the BM? I've looked but can't seem to find it

I was thinking of getting the french flour from flour bin and doing hand made. (it is my new thing now)! But would like to try this in BM too.
I was looking through earlier for the ciabatta recipe, but no, it can't be on here.
I get a bonus at the end of the month and I am going to shop for ingredients then. Flourbin and Lupe Pintos will get some custom that week!:D I cant wait! I did a search for a drink to go with my Mexican night too and found on for the table, Lime Water to quench our thirst. Got some Tapas recipes to start and maybe Churros after. Not to mention the cornbread recipe! Now all I need is a night when we all free:beer: