bread maker (Sorry)

paganflossy

Hi
Sorry for yet another post about breadmakers I have searched through and read a lot of previous ones but haven't found exactly what I am looking for yet!!
I have a panny SD255 and have made a lot of bread in it and while its very nice it is quite 'dense'. A slice of my bread can be 70 to 80grams while I can get 2 slices for the weight from a decent quality bought unsliced loaf.:eek:
I am looking for recommendations for lighter recipes (white only, no wholemeal or seeds as I cant eat them on consultant orders:() I would prefer to cook in the breadmaker as I only have a huge oven so getting it to temp for a loaf or two is very costly.
thank you all for looking

macpep1

Hi

I have the SD-253, I have a slicer which allows me to slice the bread. I don't have my book to hand, but I am sure the French Bread is a lot lighter with a crispier crust than the normal white baked bread. I tried this before & it was lovely. I know what you mean about the bread being 'dense' We use ours a lot to make the dough for french sticks/pizza etc

I don't know if you have a nut/raisin dispenser in yours but for the raisin bread, I have added paprika (sound gross) but I had tasted it in a restaurant & tried it at home, kids even scoffed that one, you really can't taste the paprika, it just makes the bread a bit funky looking lol, you could also add dried herbs?

Good luck!

paganflossy

thanks, Ill try the french bread recipe

7_week_wonder

I can't remember if this is officially in the Panny recipe book - but try taking your usual white loaf recipe and instead of all water use half water and half milk (even skimmed works fine). It works a treat to produce a much lighter loaf .

paganflossy

thank you Ill try that, do you warm the milk or use cold?

BitterAndTwisted

The liquid/s should be at room-temperature unless the instruction-book says differently.

paganflossy

BitterAndTwisted wrote: »

The liquid/s should be at room-temperature unless the instruction-book says differently.

Thank you:D