Ewwi bread...breadmaker.yuk!

nick_b

flufff wrote:

from memory
310ml water
2 tbl oil(I halved this)
1.5tsp sugar
1.5tsp salt
2 tbl dried milk
600g flour I changed strong to self raising slight improvement
packet dried yeast

That seems like way too little water, which would have made a rock-like loaf. You only have just over 50% hydration (the proportion of water to flour). I would say go nearer to 70%, which would make it about 420g of water (let's say 400). Have a go with that anyway and report back!

anguk

I've got a Cookworks breadmaker and the basic white bread recipe is:

275ml / 9 fl oz water
1lb strong bread flour (I just use smart price plain flour)
22.5ml / 1.5 tbsp dried milk powder (I don't always bother)
7.5ml / 1.5 tsp salt (I only use 1 tsp)
25g / 1oz butter (marg for me)
2.5ml / 0.5 tsp easy blend dried yeast
10ml / 2tsp sugar (I only use half of that)

There does seem to be quite a lot of yeast in your recipe but my breadmaker is about 4/5 years old so may have a different recipe. This is mine:
Breadmaker

Addiscomber

I don't have a breadmaker, but my home made bread is a creamy colour, rather than the bleached looking white of mass produced bread, and the crust is a deep golden brown. The bread is more dense and has has more texture generally. I use strong flour and a walnut sized knob of white Flora per large loaf. I do not believe that you will ever get decent bread with self raising flour which is designed for cakes. Having said that 'hard like a brick' does not sound good. In my view it is a mistake to try and replicate mass produced bread. You should end up with a better quality product, more comparable to what is described as artisan made bread that would cost £2-3 a loaf in swanky areas of central London.