I need bread tips!!!

Cliecost

Hi,

I need some tips on making bread in a machine.

(This isn't a debate on which is better, I have a machine.)

How can I make it light and fluffy? The recipes I use at the moment use all or mostly bread flour and olive oil. I found that any plain flour in the bread made it taste like crap cake.

I've heard butter is best? How much butter is it to replace olive oil?

Also, is there any way of making the crust thinner?

One last thing - should I add sugar, if so, how much?

Any other tips would be greatly appreciated

Thanks.

good_advice

Yep, I have had the same results. Home made bread is more cake like and nothing like the shop bought loafs. I have had x2 breadmakers in the past. I got rid because I prefer the shop bought bread.

sonastin

I have a panasonic BM. My preferred recipe is
0.5tsp yeast
400g strong white bread flour
1tsp salt
1tsp sugar
1 tbsp vegetable oil
290-ish ml water

I put it on the "sandwich" programme.

The crust isn't quite as soft as shop bought but I'm alright with it. The crumb bit is certainly soft enough. It isn't as light and spongy as shop bought but I prefer it to the manufactured stuff - tastes "fresher" (by that I mean the flavour rather than the freshness of the loaf!) to me.

Rossy2692

don't use a machine....

peachyprice

For better results sunflower or vegetable oil will give a lighter crust than olive oil or butter, use good bread flour and freshly opened yeast. There always seems to be sugar in breadmaker recipes unfortunatley, I would experiment with reducing it as low as you can because it definitely gives the bread a not so good flavour. Bread from a breadmaker is never going to be light and fluffy though.

Cliecost

Rossy2692 wrote: »

don't use a machine....

Like I said, I didn't come on here for a debate.

Cliecost

good_advice wrote: »

Yep, I have had the same results. Home made bread is more cake like and nothing like the shop bought loafs. I have had x2 breadmakers in the past. I got rid because I prefer the shop bought bread.

I said plain flour gave that result not all home made bread and specially bread made using strong flour. I prefer home made bread. Not that crap from the store.

Saying you prefer store bought is like saying you prefer McD's instead of a real burger.

It's fine if you do but you have to know, you're wrong

Cliecost

peachyprice wrote: »

For better results sunflower or vegetable oil will give a lighter crust than olive oil or butter, use good bread flour and freshly opened yeast. There always seems to be sugar in breadmaker recipes unfortunatley, I would experiment with reducing it as low as you can because it definitely gives the bread a not so good flavour. Bread from a breadmaker is never going to be light and fluffy though.

The insides are as you'd expect bread to be - bouncy, great crumb ect... I was just hoping for light too.

Funky_Bold_Ribena

I use the machine to make the dough, then take it out - put it into a loaf mould, let it rise then cook.

500g bread flour
350g water
7g yeast
7g salt

Oven 240degc

Slash the top before putting in.

The slashing makes the difference as it allow the bread to expand as soon as it goes into the oven; thus making the lightness.

Adding more water should lighten it anyway, try adding 10g each time until you get a loaf you are happy with.

podcake

I have to agree with Funky Bold Ribena (interesting name!) and Rossy

Quite honestly I have tried many MANY different bread maker recipes (My mum has a bread maker) and they all seem to turn out fairly uninspiring.

The biggest problem with a bread maker is the lack of variables... you are stuck with the settings that an engineer has designed the product to have, which will always be a compromise.

If you want to use the bread maker (but improve the texture) use it to do all the hard work, make it prepare the dough for you. Then simply pull it out and out it in the oven once it has proved.

you can adjust the variables so much more in an oven. If you try this method, try putting a baking tray full of boiling water on the bottom of the oven right before the bread goes in.. This provides a divine crust.

If you are stuck with the bread maker completely then yes, try butter not oil (also use decent butter) as this will help (in the experience I have had) with the finished item.

Funky_Bold_Ribena

The best bread maker recipe I've ever had was actually a gluten free recipe.