I'm getting a breadmaker!!

xrjtg

My main advice would be to experiment and not stick with basic white loaves, as I always find them disappointing. Malted flour makes lovely bread, as can a 10%, 30%, 60% mix of rye, wholemeal and white on the slowest program you've got. Keep trying things until you find something you like.

looktothefuture

I'm going to give mine a dust down today and give it a little go - last loaf (4 years ago!) came out dead flat so here's to hoping!! Got all the ingredients so might as well try it!


Good luck

Sublime_2

Mine hasn't seen much use lately, as we were all being little piggy's and eating it too quickly. My scales had run out of batteries, so was having to guess the amounts.

Got some new batteries, so hope to get some use out of mine. Nothing beats HM bread, although it would be nice to have a slicing option.

Living_proof

Jaynebryan96 I am not at all surprised you are excited at your new BM. I have two MR Fastbake, both bought for £5 each at car boot sales. The first one (after the initial rubbish loaf) produced really good tasty bread and I use Wrights or Tescos packs for speed. When I have time on my hands I will experiment with the many recipes around. Some people put cooked vegetables into their bread, but I am sure they have a faster turn-around than I do! The reason I have two machines is once the first one had shown it's usefullness I decided to get the second as a spare as I would not want to be without it. I keep one bucket for general flour and the other for granary, which tends to ruin the pan over time. I wish you as much success and MS as I have had with mine, and do look out for the Wrights mix offers - superb!

Sublime_2

Mines just a cookworks model I got for a bargain price. If I could I would have gone for a Morphy Richards one, but mine does the job fine.

Doodles152

Have just got the bread out of the machine and it looks a little dissapointing, top of loaf looks greyish??? will see what it tastes like later.

Followed the recipe from the book that came with it.

Will let you know once some has been tried, thanks for the advice am not going to give up as once i get it right i am sure will be delicious:D

Doodles152

well, bread tasted okay, didn't look like a normal loaf look, different texture inside.

Think it may have been too much water?? Bread did taste wettish if that makes sense.

Practice makes perfect, so will keep trying.

pinkmami

I've also bought one!! A Morphy Richards one from Amazon - on its way in the RM van.

Excited to start experimenting! May I just "thank you" to Sublime for reminding me about the batteries in my kitchen scales!!! They're totally flat!

valk_scot

I've got a MrT BM. I've had other makes including a Panasonic (worn them all out)and find the MrT version perfectly adequate for all the basic types of bread. I use mine daily for white/wholemeal bread and perhaps once or twice a week for other sorts, like pizza dough.

The texture isn't like commercial slicing bread, no. It's more like the speciality loaves, as in more spongy and open textured. That's because most commercial bread contains all sorts of chemical "improvers". BM bread is just the way it is.

As to the wet texture, did you measure the water out exactly? As in get down and look at the side of your measuring cup from the side, rather than from above? You can add a lot of water by not looking from the side, with the cup on a flat surface. If it's still too wet reduce water by 10mls each time till it comes out right. Flour does vary in absorbancy too. Did you use bread flour btw? You can vary this later once you get the hang of the machine but in the beginning, stick to bread flour. Lidl do a good reliable one and it's cheap.

Also let the loaf cool down completely on a wire rack before putting it in a storage bag, otherwise trapped steam will make it soggy. If you want a crisp crust let it cool uncovered, for a softer crust put a clean dry teatowel over it.

Doodles152

Thank you Val_Scott for your tips.

I did just hold the water up in the air to see if right amount, that's why i think i put too much in, will def put cup on the side to do my measuring in future.

I bought Allinson's white strong bread flour so think that bit was okay.

Just double checked that the yeast was fast acting.

In the instructions that came with BM it gives recipe amounts to make a 700g loaf, how do i work out the amounts for a 900g loaf.

See not good at this bread malarky.

Am going to try another loaf tomorrow and see how it goes.