quicky question about bread

homealone_2

hi everyone, desperate to put my bread mix in but what liquid do i add water or oil and how much does it go on rapid bake?

Penelope_Penguin

For a basic loaf, I use water. You can use milk, and a splash of oil improves keeping qualities

homealone wrote: »

and how much does it go on rapid bake?

Sorry, don't understand this bit.

homealone_2

i meant button on machine. how much water do i put in

Fruball

homealone wrote: »

i meant button on machine. how much water do i put in

Does it not say on your bread mix? I don't use bread mixes, just flour, yeast, sugar, butter/oil and salt.

Penelope_Penguin

homealone wrote: »

i meant button on machine. how much water do i put in

Depends on the weight of your flour. For 500g, I use 350ml.

kinkyjinks

Penelope_Penguin wrote: »

Depends on the weight of your flour. For 500g, I use 350ml.

Just to add to the confusion, I use 300ml for 500g. Or 315 if I use a Wrights mix.

Penelope_Penguin

kinkyjinks wrote: »

Just to add to the confusion, I use 300ml for 500g. Or 315 if I use a Wrights mix.

Mine's for bread from scratch in a BM I use less water when making by hand

kinkyjinks

Penelope_Penguin wrote: »

Mine's for bread from scratch in a BM I use less water when making by hand

Ah ha, you may have just have given me the answer to why my bread is awful when I make it in the BM. I just use the same recipe in both

homealone_2

thanks everyone, i can smell it now but may have put in too much water, time will tell. my next question may seem a bit stupid but my bread tin from the machine is a lot deeper than it is wide so how do you cut it? if i just cut in normal way i will have 8 inch high slices of bread but will only manage to get 6 slices from the loaf 9 may have ezaggerated a bit) but you get the idea or do i lay it on the side so the crusty top will now be a crusty first slice???

Penelope_Penguin

kinkyjinks wrote: »

Ah ha, you may have just have given me the answer to why my bread is awful when I make it in the BM. I just use the same recipe in both

:T Great! I discovered this by making dough in the BM, and then trying to knead it by hand to bake in the oven - it's far to wet. I find that I need to reduce the water content of a BM recipe by about 15% if I want to make the reciep by hand.

TBH, since I discovered sourdough, the BM is pretty much gathering dust - I make sourdough by hand every couple of days, and now make yeasty bread at the same time, seeing as the oven is on anyway

Turkishdreamer

homealone wrote: »

thanks everyone, i can smell it now but may have put in too much water, time will tell. my next question may seem a bit stupid but my bread tin from the machine is a lot deeper than it is wide so how do you cut it? if i just cut in normal way i will have 8 inch high slices of bread but will only manage to get 6 slices from the loaf 9 may have ezaggerated a bit) but you get the idea or do i lay it on the side so the crusty top will now be a crusty first slice???

I lay mine on its side, so that the crusty top is the 1st slice. I have it down to a fine art now and get 10 slices out of a large BM loaf (including the crusts).

If you don't like the crust ends, then these can be made into breadcrumbs and frozen, for future use.