Help make my home baked bread tastier pls

kittykat500

I'm a seasoned bread baker using a breadmaker and the reason I do so is to avoid over yeasted, preservative laden shop bought loaves. However, although I quite like my white loaves, they don't have much of a taste. I don't follow the recipe I have religiously, as I hate the taste of too much sugar in the mix. I do add a little bit more salt than the recipe states and put sunflower seeds etc on the top. Is there any other flavour enhancer that I could add (apart from more salt) to white bread mix?

kethry

I add a seed mix to the actual bread - pumpkin seeds, sunflower seeds, poppy seeds, sesame seed and linseed. I also add extra bran and do a half and half loaf - half white, half wholemeal, and that's packed with flavour. The actual recipe I use (which i got from my grandpa) is here, if you want to compare notes. I also add a little bit of butter.

Other than that: some people swear by using the water potatoes have cooked in, you could also try doing flavoured bread. There aren't many recipes around, not for handmade bread anyway (they all seem to be breadmachines .. grr!) but i've got a batch of bread rolls in the oven as i type, flavoured with grated parmesan, cheddar, sundried tomatoes, garlic and dried mixed herbs. Got no idea if its going to be a success or not, its an experiment! anyway, for that, i added the grated parmesan and cheddar, mixed herbs and snipped sundried tomato pieces after i'd added my melted butter (following the same recipe on my blog), stirred well, then minced the garlic and added it to the hot water, then mixed the two together and treated as above. I also grated a lil parmesan over the top. About the only other thing i did different to the blog was less salt, but that's because parmesan/cheddar can be quite salty.

hope that helps!

keth
xx

p.s. just tasted the bread. It works. wonderful for dunking in soup (which i've got cooking now). not so wonderful for bacon butties or jam sandwiches.. lol.. definetly one to tailor i think!

LOOYATES

Hi kitty, im the same as k, parmesan is great and dried herbs, i stopped making plain white for slicing i find rolls better i add onion salt instead of boggo salt.:D

npsmama

try sourdough recipes...or try conventional recipes. https://www.danlepard.com is a great place for real bread recipes

MRSMCAWBER

I have a lovely recipe for machines...onion bread..if anyone is interested i can post it tomorrow....

buxtonrabbitgreen

I found the plain white a bit unappetising so now I buy hovis granary flour and use 2 cups of white and 1 cup of granary. This means the expensive granary lasts quite a long time and the loaves are a much nicer consistency and flavour. More bready than the plain white which seem to be a bit cakey.

janetmw

I added a 'dollop' of red pesto and a shake each of garlic powder and onion powder to the white loaf I made in my breadmaker on Saturday. It was very tasty and made the most delicious bacon sandwiches!

Janet

Spirit_2

Mr Spirit makes the dough in the BM then turns it out, proves it and bakes it in the oven until the top just starts to blacken. It tastes wonderful. We never leave a scrap.

If we make it all in the BM as a tin loaf we only eat about half of it.

Poet_2

i like the sound of a dollop of pesto etc but if I even alter the ingredients in my breadmaker by a fraction, it all goes tits up (pardon my french)-i normally use...

18oz hovis granary bread flour, 275ml water, 2 tsp sugar, 1 1/4 tsp salt, 1 oz butter and 1 packet hovis yeast

can you give me exact measurements for the pesto thing for my breadmaker for a 1.5lb loaf please?

think i'll also start doing 1/2 and 1/2 with white flour to make it go further, the hovis granary is £1.22 for 1kg but strong white bread flour is only 63p for 1.5kg-i also believe that the white flour will make the bread a bit lighter in texture?

shell2001

Poet - I use tesco stoneground and mix that with white flour when making rolls. Its really nice and about 90p a bag.

I also make onion and chive bread, basically just by adding a very finely chopped onion and a tablespoon of drived chives to my normal bread mix.

janetmw

Poet wrote: »

i like the sound of a dollop of pesto etc but if I even alter the ingredients in my breadmaker by a fraction, it all goes tits up (pardon my french)-i normally use...

18oz hovis granary bread flour, 275ml water, 2 tsp sugar, 1 1/4 tsp salt, 1 oz butter and 1 packet hovis yeast

can you give me exact measurements for the pesto thing for my breadmaker for a 1.5lb loaf please?

think i'll also start doing 1/2 and 1/2 with white flour to make it go further, the hovis granary is £1.22 for 1kg but strong white bread flour is only 63p for 1.5kg-i also believe that the white flour will make the bread a bit lighter in texture?

I only ever use 1lb of flour and if I remember correctly it was 2 teaspoonsful.

Hope this helps

Janet