Bread Maker v Kenwood Chef?

witchypoo

Oo I forgot my KC has a dough hook! Thanks for reminding me, I had stopped making all our own bread since I started to develop a ganglion on my wrist (it goes away and comes back from time to time depending on my activities). I'll try it out for bread dough and see how it does

bellaquidsin

Yep. I've had a Kenwood Chef and used it for bread making over the last 30 years or so. I did burn out the motor once by letting it run too long with the dough hook. You only really need to do it until the dough comes away clean from the side of the bowl and forms a ball round the hook. The bread is super and keeps well, whereas I'm told breadmaker bread does not keep so well. There is far greater flexibility with the KC, as one poster says, you can make a bulk batch and freeze some loaves. And just think of all the other things a KC will do, so more space saving than a bread maker which is so important is a lot of kitchens. But, well, I expect it's horses for courses.

Bella

1111111

Nicki wrote: »

I've freecycled my breadmaker (an Electrolux) since I got my Kenwood Chef, because the bread is much much better, and I can make and bake 4 2lb loaves at once in the KC in under an hour and a half and freeze 3, whereas the BM only makes one at a time and the cycle took 3 hours plus. Also I never succeeded in making a decent wholemeal loaf in the whole 2 years I had the BM - every one was an inedible brick - whereas the KC makes lovely light wholemeal bread which everyone loves.

Any chance of the recipe and the instructions...?

Thankyou

[Deleted User]

I gave my panasonic away. I use my fantastic chef loads. No contest

Nicki

1111111 wrote: »

Any chance of the recipe and the instructions...?

Thankyou

I got the recipe on here - thanks npsmama. It's the first link in the first post on this thread, and the bread is to die for! My kids would rather eat this wholemeal bread than biscuits or cakes (really!)

http://forums.moneysavingexpert.com/showthread.html?t=353924&highlight=recipes+%2B+breadmaker

Hope you like it too.

Fozz

I bought a breadmaker a few weeks ago, and was also disappointed with the results, so now use it only on the dough programme using fresh yeast and any recipe ( only limit is that the mix minus water mustn't be more than 500g). The machine mixes the dough and lets it rise for an hour, then I knock it back and let it rise again in the tin and bake in the oven.
Because my kitchen is draughty and I don't have an airing cupboard or anywhere I can let the dough rise it works really well for me, as it's kept at a constant temperature inside the breadmaker and rises well. I can also get on with other things while the machine is on.
Mind you, as others have said, there is so much more you can do with a Kenwood Chef!
Saw a funny ad in my local Morrisons - Richard Murphy Breadmaker for sale, used twice, (think they meant Morphy Richards!)

rachelleblondel_2

CHEF CHEF CHEF.......
I used a breadmaker for 10+ years (had 2 in that time) got my KC at the start of this year and the breadmaker is RIP. The bread is so much better in the chef (esp wholemeal) & just as easy. To make it extra nice I always save my potato water and use that.

The differences I have noticed is that the bread doesn't have such an open texture which often makes BM bread seem a bit cardboardy, it stays fresher for longer ie not stale once a couple of hours have gone by. I make x2 1lb loaves which is a perfect slice size for the kids lunches...no leftover bits. Its really theraputic to actual knock back & shape by hand, takes all of a minute.

A also rcommend a book called 'bread matters' by andrew wheatly read it and you will never buy shop made bread again especially interesting are the enzymes from animal innards used in the making process that dont have to disclosed on the ingredients as they are part of the process...YUK!
Rx