To make bread or to not make bread

bearcub

honeythewitch wrote: »

It must depend a lot on the type of breadmaker, but the recipes provided do seem very sugar and fat heavy although you dont actually need either.

Have I misunderstood this, because it's impossible for yeast to work without some sugar? I've never put fat in bread, whether in handmade or BM, only if I'm making some other yeast-based recipes.

We've reduced both sugar and salt as we've got used to the BM, but we've found that we have to be very careful about the temperature of the water, especially as our water comes straight from the mains. We've had some interesting shaped loaves.

Re making dough in a Kenwood (I only have small Kenwood, since I do very little cooking myself), what do you use in the dough that a loaf keeps better than one made in a BM?

joedenise

Callie22 wrote: »

Personally I think if you are getting into breadmaking a decent food mixer (like a Kenwood Chef) is better then a breadmaker. ..

Wish I'd had this information before I spent so much money on s Panasonic breadmaker. I didn't like the bread it made so just ended up using it to make the dough and then baking in a hot oven. For the last few months I've given up bothering and just buying it.

However, my DH bought me a Kenwood Chef so will now have a go at making bread with that and see how it goes.

Denise

Justamum

WantToBeSE wrote: »

I'm not sure if its cheaper, once you factor in the flour, yeast, and time.
I just tend to get reduced bread. I go to the supermarket at the end of the day and get bread reduced to 20p, then freeze them, 2 slices to a freezer bag.

It's definitely cheaper to make your own - a bag of bread flour from Tesco is 69p. Three loaves from that makes it 23p a loaf. Add in the yeast - 1.25 for a bag of instant yielding about 40 loaves adds 3p a loaf. Time costs nothing as you don't have to stand around watching it rise.

So cost of ingredients per loaf is 26p. If you make more than one at a time (I bake mine in the oven four loaves at a time) then the cost of heating the oven up is spread (not sure how much it costs - half an hour at 230c). Slice then freeze.

I can't buy bread any cheaper than about £1.50 a loaf (last time I looked) for tasteless pap. I'll have home-made bread any time.

Justamum

Edwardia wrote: »

Lakeland does Claybrooke Mill organic dough improver 200g 7.99 but presumably it lasts a while as they say add a teaspoon or two.

http://www.lakeland.co.uk/11682/Claybrooke-Mill-Dough-Improver

Dough improver is just vitamin C powder and flour. The key ingredient is the vitamin C, which you can buy as a flavourless powder in Holland and Barrett. The Lakeland one is just a very expensive way of buying a small amount of ascorbic acid mixed into a lot of flour!

Justamum

bearcub wrote: »

Have I misunderstood this, because it's impossible for yeast to work without some sugar?

You don't need any sugar.

honeythewitch

bearcub wrote: »

Have I misunderstood this, because it's impossible for yeast to work without some sugar? I've never put fat in bread, whether in handmade or BM, only if I'm making some other yeast-based recipes.

We've reduced both sugar and salt as we've got used to the BM, but we've found that we have to be very careful about the temperature of the water, especially as our water comes straight from the mains. We've had some interesting shaped loaves.

Re making dough in a Kenwood (I only have small Kenwood, since I do very little cooking myself), what do you use in the dough that a loaf keeps better than one made in a BM?

No, it isn't impossible, it works just the same for me, and there is no sugar in the french bread recipe for the newest panasonic breadmaker model so i am sure I am not the only one I suppose there will be a small amount of sugar that naturally occurs in the flour?

I have no idea why a loaf would keep better if it is made by hand/Kenwood. I think it must be due to a difference in the recipes perhaps?
Mine are exactly the same, no difference at all, either in taste or how long it takes to go stale, but in general a loaf will keep a bit longer if you add a splash of oil. (or at least the oil keeps it soft, it probably wouldn't delay it going mouldy)

This is the panasonic french bread recipe in case you would like to try it....

Strong white flour. 400g (14oz)
Butter 15g (half an ounce)
Salt . one teaspoon.
Water. 300ml
Yeast. one teaspoon.

(it works with less salt too)

peachyprice

honeythewitch wrote: »

I have no idea why a loaf would keep better if it is made by hand/Kenwood. I think it must be due to a difference in the recipes perhaps?

I doubt it's the recipes, HM bread is far less fussy when it somes to ingredients. I think it's because Kenwood/hand made bread is a longer, more natural process that allows the dough to develop slowly and fully, a BM forces the process by heat & humidity. HM/Kenwood bread keeps fresh even longer if proved overnight in the fridge, the longer the better. I have bread I proved for 18 hours on Friday night thats still fresh. No way would BM or rushed HM bread last that long, it would be like a brick.

Rossy2692

Honeythief wrote: »

I love using our breadmaker because we can set the timer and wake up to fresh bread in the morning. Can't do that with a Kenwood!

Yes you can!!! I make the dough in my kenwood before i go to bed and bake it in the morning, no hole in my bread and no 'horrible' incipid tasting bread from my kenwood! :j

sharloid

I vote for making bread without a bread maker. The £50 or so you spend on a bread maker would pay for a lot of flour!

Rossy2692

Kenwood chef make the best bread i have ever tasted homemade, i am so happy i have one! I rekon i have saved a fortune as the bread i make now never gets thrown away or goes mouldy or sweats in a bag, also its healthier! I have NEVER had a loaf from a breadmaker i have liked, EVER