Homemade Bread - Can it ever taste nice?

buxtonrabbitgreen

I am on my second breadmaker, another Morphy Richards. I got this one from a charity shop for £10 same place as I bought the electric knife for £1 so worth looking in the charity shops.
I have done a fair bit of experimenting over 4 years. My lot still prefer plastic shop bread. But the closest I have come to the "airy" texture of shop bread is to use the basic white recipie and replace one of the cups of bread flour with white granary flour. This turns out very similar to a warburtons seeded batch. And at lot less than the price. And I think it is lovely.

Clutterfree

Hi Guys,
Having made a basic white loaf, wholemeal, white sandwich & a granary loaf in my wonderful Panny, I want to make some soft rolls for our HM burgers tomorrow.
Now the one thing that is puzzling me is after the dough has been made & I have divided it & shaped into rolls, the instructions say allow to prove for 20 mins at 40 degrees. How do I do this please? Do I have to pop them on a low gas mark to prove? If so, which setting? Help please! I don't have an airing cupboard or any place warm like that.
Many thanks.

chmmy

Clutterfree you can leave the dough rolls at room temp, but they will take longer to rise, maybe up to 1 hour. You are supposed to leave them until they double in size (never measured them though lol)

JoeyG

mumoftwo wrote: »

What setting on the bread maker(ie basic, white, fastbake etc, sandwich) and which vit C tablets? Just the cheapest supermarket kind?

The setting is 'wholewheat' on my BM (Morphy Richards), the Vit C tablets should be 100mg, I just use the cheapest I can get

jordylass

i like my bread from the breadmaker, but want to make soft rolls. I tried a Nigella recipe yesterday and they were nice but crusty. How can I keep them soft?

organic_wanabe

Jordylass, if I want soft rolls I take them from the oven and let them cool on a rack covered with a clean tea towel and the steam softens them.

jordylass

I tried that but they still have a crust it's just softer, although maybe it's my oven, it's pretty new and I've still not got to grips with it.

organic_wanabe

Then do a search for "Pan Amasado" I think it is - sorry I can't do links! - the OP was dronid. Squeaky also adapted the recipe for a breadmaker if you have one. These rolls are delicious and mine come out soft, especially if covered with the tea towel. Had one for lunch today and it was seriously delicious.

buxtonrabbitgreen

Clutterfree wrote: »

Hi Guys,
Having made a basic white loaf, wholemeal, white sandwich & a granary loaf in my wonderful Panny, I want to make some soft rolls for our HM burgers tomorrow.
Now the one thing that is puzzling me is after the dough has been made & I have divided it & shaped into rolls, the instructions say allow to prove for 20 mins at 40 degrees. How do I do this please? Do I have to pop them on a low gas mark to prove? If so, which setting? Help please! I don't have an airing cupboard or any place warm like that.
Many thanks.

There is nowhere all that warm in my house either. So I put the oven on low and just stand the trays of rolls covered on top of the cooker. Dont tell the OH or he will tell me off for wasting gas.

purpleivy

Someone suggested the other day boiling a kettle and making a water bath