Quick questions on bread making

moutard

hi to all
can anyone tell me were im going wrong.......had a breadmaker for a few months now but everytime the bread comes out it is so soft it is hard to cut and usually falls apart if you put to much on a slice also what can i do about the paddle it sometimes stays in the bread or if it comes out it takes a big chunk of bread with it not sure what to do really
thanks to anyone who replys in advance

angeltreats

Sounds like you're trying to cut it when it's still too fresh. Leave it till it's cooled down properly. We tend to make bread in the evening and then leave it till the following morning before cutting it.

My breadmaker used to sometimes take a chunk of the bread out too. It was very annoying, especially as otherwise it made gorgeous bread. I don't think there's much you can do about it. I don't bother with the bread machine anymore and make it by hand now. Sometimes I make the dough in the Kenwood Chef if I'm feeling lazy, really it's not much more work at all than measuring ingredients into a bread machine.

moutard

hi angeltreats
thanks for the help i might do what you do now and make dough in machine and then in the oven and see what thats like
thanks again

zippychick

Hi Moutard:hello:

Angeltreats has given you some good advice already. Another option is you can always read the cycle times, and when you know the bread is about to start "baking", You could throw the dough in a bowl, remove the paddle, and put the dough back in to cook with no paddle - voila, no hole (Your instructions should show the cycle times, so you will be able to work out it finishes kneading after X minutes)

I've never done this myself as I make bread by hand now - but I know some people on the OS board do it this way . Just find what way suits yourself

Quick questions on breadmaking

This thread may also help

Best way to slice bread

I'll add your thread to the quick questions thread later, so we keep them all together

thanks
Zip

moutard

hi zippychick
thank you so much i never thought about that one good idea i will be trying that one and thanks for the links to
thanks

skylight

Soya Milk -

Does anyone use it? I need dairy free products for my DD and a dairy free loaf is almost £2 each! So I was thinking of making my own but using soya milk instead. Would it be possible to substitute do you think in bread/buns/cakes etc???

angeltreats

You'll be fine to use soya milk. You could also just leave out the milk and use water, and you'll have a crustier loaf.

top_drawer_2

hi,

I need to get more low Gi things in my diet so as I found the flours with the seeds in waaay too expensive I tried making bread using wholemeal flour and adding the seeds myself. However, both (bought expensive flour with seeds in or wholemeal + own seeds) turned out knobbly although reasonably consumable, just!

The recipe I used from my breadmaker guide was 1 1/8 water, 2 tbsp skimmed milk powder, 2 tbsp butter, 2 1/2 brown sugar, 1 1/4 salt, 2 500mg vitamin c tablets, 3 cups of strong wholemeal flour, 2 handfuls of pumpkin seeds and 1 1/4 dry yeast. Cooked for 2 hrs 50 mins.

Please can someone advise.

Thanks

Jenny

angeltreats

Wholemeal flour on its own can make a loaf turn out very heavy. Try using half wholemeal and half white. And make sure it's strong wholemeal (i.e. bread flour) and not just bog standard wholemeal.

pws52

I agree with angel treats.
I make the Panasonic 5 seeded loaf...and use 50% strong white/50% wholemeal bread flour.

The recipe is...

1tsp yeast
250g strong white flour
250g wholemeal bread flour
1.5 tsp sugar
25g butter
2tsp dried milk powder
1tsp salt
1.5 tbsp linseeds
1.5 tbsp sesame seeds
1.5 tbsp pumpkin seeds
1.5 tbsp poppy seeds
1.5 tbsp sunflower seeds
350ml water

and I bake it on the wholemeal cycle and have done it on the rapid bake with the yeast increased to 1.5 tsp.