Pacific PB-002 Bread Machine - Anyone Got One?

JKS$(

Hi All. I bought this from a charity shop last year & thought now might be a good time to start using it. I thought I'd find a manual online, but no luck, so I had a play with a packet of ready to go bread mix. It hasn't gone well.

A quick search online suggested I use cups of water to confirm the size of the pan - 10 cups = 1.5 lb tin (glad I checked that first ) so I added the suggested amount of water, the bread mix & butter (adjusted for a 1.5 lb tin) & pressed basic (all of which the packet suggested). It mixed well & got hot but I couldn't see much through the tiny window. The machine beeped & the light next to the basic button flashed after 66 minutes so I assumed it was ready & took it out.

It had a lovely golden crust & smelt baked but inside was quite 'raw' & dense. The mix was a few months out of date so I didn't expect the rise to be amazing, but I'm wondering what has gone so wrong?

The machine has 3 settings - basic, French & wholewheat. No countdown or timer to indicate how long the programme should take. 66 minutes did seem quick so I'm wondering if the beeping & flashing was for a different reason than telling me the programme had ended...can't think what though.

Any ideas? Suggestions? Thanks in advance.

Nodette

I haven't heard of the Pacific bread machine, but I have a panasonic and a Morphy Richards. I don't really know what the problem is but I can talk you through a few things that maybe will help.

I would imagine the bread machine has its own timer for whichever loaf you've set it to (in other words, it will finish and bleep at the proper time). Some machines bleep early on (after kneading, but before any baking takes place) so you can add seeds or raisins or something.

However, it doesn't sound like this is what's happening here because you say there was a crust but it just hadn't finished cooking inside. That sounds like a problem with the mix although it doesn't seem that much out of date. I've used old mixes without a problem.

Some machines require the water first before the dry stuff. Other machines want the dry stuff first and then the water. So that's another thing to try. All I can suggest is that you give it another go with a mix that you know is properly in date and see what happens.

The basic setting is for white bread, the wholemeal speaks for itself, and the French is a different recipe of stuff. I haven't used that setting on mine. So check you're using the right setting for the type of bread mix.

Not sure if this helps, but it might give you an idea of how different things to try out.

JKS$(

Thanks Nodette,

I had another play & did it completely differently from how I've made bread before with 2 different machines. I've always been told to put the yeast in last, in a well in the centre of the flour. As my yeast was several months out of date I though I'd add warm water, (around 45C), 2 tbsp sugar & 7g yeast together first to see if the yeast did anything. I left if for about 10 minutes & then added the dry stuff, pressed basic & then walked away....

It was one of the best loaves of bread I've ever had from a machine, including from friends who are much more proficient than me.

I shall continue to flout the rules & do it the same way again. Fingers crossed it works.