I am in love with my Panasonic breadmaker

Ishtar

Not a recipe as such, but I've been using a tablespoon of olive oil instead of the oz of butter suggested in the recipes. No difference in the bread at all.

I think I used milk powder in a loaf once, but didn't like the texture it gave, so have not used it since. Also, I've been gradually reducing the sugar, but think I'll leave it out from now on (thanks taurusgb). My old Kenwood BM used to ask for 3 teaspoons in a standard loaf:eek:

sarahsarah

I've read about people putting vitamin c powder /milk powder etc in, can someone explain what they replace and what difference they will make to the bread?
Also does it make any difference using an egg, how do i know how much to recude the water by?

Sazbo

sarahsarah wrote: »

I've read about people putting vitamin c powder /milk powder etc in, can someone explain what they replace and what difference they will make to the bread?

Hi, I think generally the idea of using powered vitamin c in breadmaking is that it acts as a 'flour improver' - it helps the bread to rise. Especially when making wholemeal. That's my understanding of it anyway!

Sazx

Farway

Sazbo wrote: »

Hi, I think generally the idea of using powered vitamin c in breadmaking is that it acts as a 'flour improver' - it helps the bread to rise. Especially when making wholemeal. That's my understanding of it anyway!

Sazx

I have never used Vit C, but do not make 100% whole meal either so maybe it is important to have an "improver" for that

I do use a teaspoonful of vinegar [bog standard malt] which I read also acts as an "improver", which may explain why cheapo sliced white stinks of too much of it

1 teaspoonful does not leave any smell or taste IME

Little_miss_neat

Great thread idea! I need some help though! I tried to make the pizza dough on Saturday and I am sure I followed the recipe exactly but all I ended up with was a wallpaper paste type thing?! The recipe seemed quite different from my previous breadmaker recipe.
Could someone please post exactly what they put in so I know where I went wrong?
Thanks so much!

Former_Money_Waster

I've followed the pizza dough recipe exactly and made several fantastic pizzas as a result. Perhaps you have made a mistake with the amount of water you put in it?

pandaonmyshoulder

I so want a Panasonic Breadmaker but bet it won't be in my stocking tomorrow. The reason I'd like one of these is 'cause we are a family of 6 and it seems to be the only b/maker that makes a big enough size of loaf but what quantity of ingredients do you need for the extra large loaf?

hollydays

i wasnt too impressed with the fruit loaf-not sweet enough-think i will try it with less wholemeal next time.My favourite so far is the white french bread, the crust tastes yummy.the basic white is nice,the wholemeal made with half and half wholemeal and white is very good.

Ishtar

pandaonmyshoulder wrote: »

I so want a Panasonic Breadmaker but bet it won't be in my stocking tomorrow. The reason I'd like one of these is 'cause we are a family of 6 and it seems to be the only b/maker that makes a big enough size of loaf but what quantity of ingredients do you need for the extra large loaf?

I don't make the extra large loaf, so don't know off the top of my head, but the large loaf takes 1lb 1oz of flour, 320ml water, 1oz butter/margarine, just over a teaspoon of yeast and of salt and a teaspoon of sugar - this is the one that I usually make.

The only thing I would say is that it will make the loaf 'taller' rather than longer, if that makes any sense? So you won't get more slices per loaf...It does have a 2 hour programme, though, so you could make two loaves a day.

Hope you get one in your stocking!!

D.

Former_Money_Waster

Ishtar wrote: »

It does have a 2 hour programme, though, so you could make two loaves a day.

I'm curious about rapid/fast bake settings on bread makers. Do you end up with an inferior loaf as a result of using them? I assume so as otherwise why would a four hour setting be even offered in the first place?