Quick questions on bread making

foxgloves

Yes, it didn't do much good for our weight while we were experimenting with it, but we have started dieting this new year and as the diet plan allows both wholemeal bread & rolls, we decided we would prefer to include our lovely home-made ones rather than shop-bought, so I make rolls having worked out calories per portion and freeze in ones & twos, as can only have one for lunch, not two, as previously, or in husband's case three! Bread is sliced using that slicing size gadget thingy from Lakeland on its thinnest setting and the one slice we are allowed for breakfast or lunch must be weighed and not be more than 2 oz max. So far, it's working fine... am making 2 loaves and maybe one modest batch of rolls a week.....which shows just what we were troughing before!! (And my target pair of trousers now do up!)

LJM

it makes your house smell great though nothing like a freshly baked loaf hmmm

Gingerjar

Hi

I always put the yeast in first then all the other dried ingredients, then the butter/oil and last of all the water. Just don't let the water and the yeast touch when you are putting in the ingredients as it will stop the bread magic working!

Yum yum, love bread!

Imelda

I follow the book that came with the breadmaker (well, a downloaded one DH threw the original out with the box!)

However, I mistakenly bought the allinsons "not suitable for breadmakers" yeast but used it anyway and it turned out absolutely fine! Or have I inadvertantly poisoned my family?

Pink.

Hi tinkerbellsmum,

As you now have the instructions I've added your thread to the main one on breadmaking questions as your query may help others,

Pink

TheDink

I recently bought a Breville auto-bake, tried the recipes in the manual which came with it, and ended up with house-bricks! A search on Google found that the recipes are wrong (not enough water for the amount of flour), so I've used some recipes from the Carrs website instead, which are much better. (Link if anyone is interested in recipes)

The problem with these recipes though is that they don't tell me what size option to use - the machine has 1lb, 1.5lb ans 2lb options. The recipes in the manual were 480g flour for the 1lb loaf, 960g for the 2lb loaf.

Most of the Carrs recipes are for 500g flour - does this make a small, medium or large loaf? Or is it just trial and error?

Advice much appreciated! Thanks in advance.

Swan_2

TheDink wrote: »

I recently bought a Breville auto-bake, tried the recipes in the manual which came with it, and ended up with house-bricks! A search on Google found that the recipes are wrong (not enough water for the amount of flour), so I've used some recipes from the Carrs website instead, which are much better. (Link if anyone is interested in recipes)

The problem with these recipes though is that they don't tell me what size option to use - the machine has 1lb, 1.5lb ans 2lb options. The recipes in the manual were 480g flour for the 1lb loaf, 960g for the 2lb loaf.

Most of the Carrs recipes are for 500g flour - does this make a small, medium or large loaf? Or is it just trial and error?

Advice much appreciated! Thanks in advance.

the Carr's site has some great/very interesting recipes doesn't it?

I've not used a Breville, but have made a couple of their recipes in both a Panasonic & a Kenwood, I used the medium size setting & they turned out fine, so I'd give your 1.5lb setting a try first


:think: it'd be handy if breadmaker manufacturers standardised the descriptions of their loaf sizes

TheDink

Swan wrote: »

:think: it'd be handy if breadmaker manufacturers standardised the descriptions of their loaf sizes

Wouldn't it just!:rotfl:

Claw_back_money

Hi all

We really like garlic bread, and one of my targets this year is to make a garlic bread that we like rather than buying a ready made one.
I've tried foccacia (sp) and dough balls, and although nice they were not did not really have the 'wow' I was looking for. I think it is the oily garlicky taste that I really miss from the HM ones - the ones above were drier rather than gooey. We are having lasagna for tea and I would really like to have some bread with it, what HM bread would you all make to go with it - preferably using the Panasonic BM that we have.

Cheers
Cbm

rosie383

How the heck do I make bread that isn't doughy?

I am asking this in desperation. I have lost count of the times I take what looks like a lovely baked loaf or rolls from the oven, tapped them on the bottom, leave them to cool for a bit, then cut into them only to find that, yep, yet again they are doughy in the middle!
It is getting beyond a joke now, especially with the price of flour.

I made the soft bake rolls from the recipe thread, they were the same, even though I followed the recipe to the letter. I ended up putting them back in the oven about 3 times ( I was making hobnobs too) until they were fit to eat. By which time, of course, they were a bit hard and crispy.

Where am I going wrong? The only thing I can make is wheaten soda, but the family don't like it all the time. I am an ok baker when it comes to scones, cakes wheaten etc, but I can't do bread!!!