Forgive me, I need an answer quickly

aliasojo

Ok please feel free to delete this shortly as I expect it's already been mentioned elsewhere......but OH is pacing in the kitchen so I don't have a lot of time to wade through previous threads. :rotfl:

We succumbed and joined the breadmaking ranks. Now proud owners of a Panasonic and OH is chomping at the bit to get started. We bought flour and all the bits but the recipe book says to use powdered milk. Needless to say we don't have any. Does it REALLY have to be powdered????

Bossyboots

aliasojo wrote:

Ok please feel free to delete this shortly as I expect it's already been mentioned elsewhere......but OH is pacing in the kitchen so I don't have a lot of time to wade through previous threads. :rotfl:

We succumbed and joined the breadmaking ranks. Now proud owners of a Panasonic and OH is chomping at the bit to get started. We bought flour and all the bits but the recipe book says to use powdered milk. Needless to say we don't have any. Does it REALLY have to be powdered????

No I don't think it does. If you can bear to wait I will go and get my recipe book

Bossyboots

Here's what mine says.

Liquids/milk

Liquids such as milk or a combination of powdered milk and water, can be used when making bread. Milk will improve flavour, provide a velvety texture and soften the crust while water alone will produce a crispier crust.

Do not use cold milk though, warm it a little before putting it in.

aliasojo

Brilliant, thanks BB.

pol

I've made bread with ordinary milk and also without any, they both came out fine.

pol

squeaky

Yep - mine makes with water and has milk powder listed as an optional extra.

Magentasue

I NEVER use powdered milk - just teaspoon yeast, flour (4 cups), teaspoon salt, dessertspoon sugar, tablespoon butter and 380ml ish water. Recipe says 400ml that's too much but 350ml not enough, I've got a soup mug that holds just the right amount, best thing is to look at the dough first few times. IMO, it should be a ball of dough stickier than you would like to knead by hand.

Favourite here is equal amounts wholemeal and granary flour with some Smartprice plain flour - well, 100% granary would probably be favourite but I mix it for economy just tipping from the bags until I get to 4 cups in the jug.

elona

I checked my instructions and it says you do not use real milk if it is on a delayed timer programme - otherwise it should be fine.

Good luck with your first loaf - it is nerve racking!

I have an Italian herb bread in mine but still get the occassional loaf that has not risen very well - tastes great though!

I have just found out that you can get a tin of yeast for 99p and it will save all the fiddling about with sachets and is a third of the price.
It says on the tin that it is only for hand baking but several people on the site tell me it can be used anyway.

tootles_2

You do not have to put milk into bread, its fine without, it just makes the texture a little softer, sometimes I use powdered milk sometime not, you can also use potato water if you boil spuds, (I don't I steam mine).

Bossyboots

elona wrote:

I checked my instructions and it says you do not use real milk if it is on a delayed timer programme - otherwise it should be fine.

Good luck with your first loaf - it is nerve racking!

I have an Italian herb bread in mine but still get the occassional loaf that has not risen very well - tastes great though!

I have just found out that you can get a tin of yeast for 99p and it will save all the fiddling about with sachets and is a third of the price.
It says on the tin that it is only for hand baking but several people on the site tell me it can be used anyway.

My instructions say the same, but that didn't seem relevant last night so I was going to put it today.

My maker actually says not to use the sachet yeast and I have always used it from a tin. It works fine. The only thing is that if you don't use it up in a reasonable time it is less effective but if you make bread regularly it won't be a problem.

aliasojo

Ok, first attempt seemed to turn out ok. Texture was different to shop bought, less 'doughy' if you know what I mean. That was fine though, I preferred it that way.

We've got another loaf in just now, but we added sunflower seeds and chopped nuts this time. We might have a problem though as they're still in the dispenser.....at what point in the cycle are they supposed to be added? Murphy's law says we got the only broken machine in the country! :rotfl:

The cycle's got 2 hours to go, surely they should have been added by now????

Appreciate everyone's help btw.