I am in love with my Panasonic breadmaker

Peckedhen

Does anyone have a recipe suitable for the 255 which is similar to fruited tea cakes? Do I simply add some raisins and currant to a dough mix or can I increase the sugar? I'm not bothered about it being a loaf rather than buns I can chop thick slices off, toast and butter...mmmmmmmm. All I need is a recipe!!:rotfl:

billieboy_2

Peckedhen wrote: »

Does anyone have a recipe suitable for the 255 which is similar to fruited tea cakes? Do I simply add some raisins and currant to a dough mix or can I increase the sugar? I'm not bothered about it being a loaf rather than buns I can chop thick sliced off, toast and butter...mmmmmmmm. All I need is a recipe!!:rotfl:

The panetonne dough recipe is nice and I think it would be nice to use for teacakes. To me it is sweet enough. Or the fruity bread recipe is good.

JennyW_2

Peckedhen wrote: »

How much fresh yeast did you use and for what size loaf please? Did you start the yeast off first or just bung it all in?
This is all new to me but I'm loving it!!:j

yes I'm new to it all too (well 3 weeks). I buy my fresh yeast and weigh each lump to 8gms, I then wrap each lump and clingfilm and put it in the freezer.

Yes I start it off with a little warm water. I usually use 100ml of water and 1/2 tsp of sugar, I also add a small amount of flour too (about 1tsp) as I find this helps it froth up nicely. Once all the dry ingredients have gone in (not forgetting the rest of the sugar), I add my yeast and the rest of the water. I've read here that some people just put a lump of yeast in the bottom of the pan

Andy_Hamilton

JennyW wrote: »

I must be extremely lucky because my 50/50 on rapid turns out beautifully. With the recent flour problems, I switched flour, used fresh yeast and last night my loaf was just like it came from the bakers It was all light and fluffy inside. If this continues then I'll know it's the flour.

From your post below it says you start your yeast off which is why you will get a good loaf on rapid bake. The machine is mostly in a state of rest to allow the yeast to do it's magic, if your helping it, it will be ok on rapid.

I just use fresh yeast in the pan. When my yeast is going off I add slightly more in the mix. I use about 1/2-3/4 tspn for a small loaf as above 8g for a XL loaf.

rich68

arkonite_babe wrote: »

Rich read this thread before you give up, it might be the cause of the problem.

http://forums.moneysavingexpert.com/showthread.html?t=879129

HTH

Thanks a lot for pointing out that thread. JennyW's information is very interesting. I hope it is the flour which is causing the problem.

arkonite_babe

Right, my last 2 loaves were a bit hit and miss. I know the flour is an issue at present, but wondered would I be advised to invest in a set of digital scales? I ask cos my old MR used cups as measures which I think just wasn't accurate enough. Now I have to weigh flour etc for the panny, would I be better going digital to see if the results are better??

Andy_Hamilton

yes, buy some digital scales.
Just put the empty pan on it then "tare" it to add all the ingredients straight in with absolutly no mess. Also weigh the water, 1ml=1g so you can be more acurate than a measuring jug.

arkonite_babe

Thanks for that Andy. I was wondering about digital scales, now I'm totally convinced

Peckedhen

billieboy wrote: »

The panetonne dough recipe is nice and I think it would be nice to use for teacakes. To me it is sweet enough. Or the fruity bread recipe is good.

Thanks, I'd discounted the Panettone because I want to bake it in the machine. The Fruity loaf I hadn't seen!!:rolleyes: I'll give it a go.

Peckedhen

Thanks Andy and Jenny. Now I know the quantities I'll give both ways a try - got some fresh yeast at Asda today.
BTW, the Hovis strong flour is no longer there, it's been replaced by Allinson's at approx £1.50 a bag. I'm kicking myself that I didn't stock up when I had the chance!!:mad: