basic bread recipe in breadmaker! help!!!

santer_2

Recent loaves have arrived with a sunken crust

Have not changed method or ingredients

Any clues

It is a Panasonic SD-256

Allinsons easy bake yeast sachet with allinsons premium very strong bread flour. Used with water, olive oil, salt and sugar

taxsaver

Could your yeast be getting near (or past) it's end date?

santer_2

Feb 2013 for the yeast, Mar 2012 for the flour

Maybe the olive oil - in date but perhaps butter is better?

Have used the pizza dough setting, left it for an hour, looked in and it has risen correctly to the shape of a loaf, but after baking the crust has sunk

Still tastes OK though

Badrick

santer wrote: »

Recent loaves have arrived with a sunken crust

Have not changed method or ingredients

Any clues

It is a Panasonic SD-256

Allinsons easy bake yeast sachet with allinsons premium very strong bread flour. Used with water, olive oil, salt and sugar

This might assist. LINKY

santer_2

That will be useful

Swan_2

the_cake wrote: »

Hi alamaya
Do try this recipe, it's lovely:

250ml liquid: I use about 2/3 water and 1/3 milk
30ml extra virgin olive oil (or see below)
175g well drained tinned chick peas
500g strong white bread flour
1.5 teaspoons salt
2 teaspoons sugar
1 sachet easy blend dried yeast

My BM is the Kenwood Rapid-Bake (£5 in a charity shop last year, and now my absolute favourite kitchen helper ..) I use programme 2, which is the basic large white loaf. The loaf comes out very light, moist and with a slightly nutty flavour, and little dark specks. To make it a bit cheaper, I often use vegetable or sunflower oil instead of the olive oil, and I was lucky to get some cheap tins of chick peas when they were on offer.
Hope you enjoy it - let me know how it goes!
PS Just drain the chick peas, rinse them briefly and chuck them in - the breadmaker mashes them up.

Justamum wrote: »

I made this the other day. I don't use a breadmaker so I whizzed up the chickpeas before putting them in. I didn't tell anyone that it was different from normal and nobody complained. It's a brilliant way of getting extra protein into people and is very tasty :T

I tried this a while back when cake posted it in another thread & it is absolutely excellent, many thanks cake

it does have a certain je ne sais quoi about it, but I'd defy anyone to work out what the secret ingredient is it has a lovely texture & makes fabulous toast ... highly recommended!

Swan_2

santer wrote: »

Feb 2013 for the yeast, Mar 2012 for the flour

Maybe the olive oil - in date but perhaps butter is better?

Have used the pizza dough setting, left it for an hour, looked in and it has risen correctly to the shape of a loaf, but after baking the crust has sunk

Still tastes OK though

I'm reading that to mean you're using the pizza dough setting, allowing it to rise in the machine, then using the bake only setting?

if that's what you're doing, it might be a very small variable in your timing that's causing the problem, BM's are not at all forgiving, even a few minutes too much or too little rising time can have a profound effect on the result

do you have the same problem with the 'complete' programmes? if so, then it's more likely to be one of the issues outlined in Badrick's link


hope you find out what's causing it, it's really disheartening when you lift that lid & the result isn't what you expect

santer_2

Will look at reducing the timing as I was going for a decent thickness of crust and rather brown

Swan_2

santer wrote: »

Will look at reducing the timing as I was going for a decent thickness of crust and rather brown

I think it's most likely to be the rising time that's the issue, if the dough over-proves it can result in a sunken top, so perhaps don't let it rise for quite so long before baking? there's a fine line between perfectly proved & 'over'

you can still bake for the length of time you need to get a good crust

have you tried any of the standard programmes from the recipe book? just thinking you might get more reliable results using something pre-programmed

santer_2

The first loaves were brilliant, beginners luck maybe, and haven't noticed a deviation from how I started off, with the exception of the olive oil which I got when it was going for half price