Calling all breadmaker pro's!

jellyhead80

We have had a breadmaker for ages, once the novelty wore off it went in the garage and after reading all the tips and recipes on the Old Style board i decided to give it another go. Anyway it didnt turn out right, it rose well and everything but for some reason (and this has been from the very start on the majority of recipes i try) the bread comes out like a tonne weight! And i doesnt particulary taste nice. I'm sure i have the recipe right, as it is from the book that came with the machine, but i'm not keen.
I have looked around in the recipe index but there is no plain white loaf recipe. So if anybody has any idea why my bread weighs a tonne , any ideas on a nice tasting loaf recipe or any tips on how to stop my bread from sticking to the pan afterwards (e.g would seasoning it with oil be any good) etc. please post.
Thanks for any tips/ help
Jelly

p.s To all the yoghurters, i managed to make a yoghurt in a flask the other day. It was the bees knees so thanks to all the Old Stylers for that too!

cheaptokeep

What type of machine is it? I had a Morphy Richards one a number of years ago. The bread was horrible and overcooked and very yeasty. I now have the Panasonic, like so many other MSE people and the bread is fantastic. I am sure this does not seem very helpful, but I will give you the white bread recipe from the Panasonic and you could try it.....it might be better, or a disaster!

1/2 tsp yeast, 350g white flour, 1/2 tbsp sugar, 1 tbsp oil, 1 tsp salt, 240ml water. Set on small loaf and press go.

I found that the Morphy Richards recipes had way too much yeast and sugar, but this recipe may only work in the Panasonic. It might be worth a try.

Good luck

frosty

Hi jellyhead80 , I have a morphy richards bread machine, this is my recipe, 1 1/8 cups of water (I use milk it tastes much nicer) 2 1/2 tbsp skimmed milk powder,2 1/2 tbsp margarine,2 1/4 tbsp sugar, 1 1/4 tsp salt,3 cups of strong bread flour,1 1/4 tsp of yeast (make sure your yeast is the fast acting type),add all ingredients in this order .then I use setting no 2.

ellas9602

I also have a Morphy Richards Bread maker and stopped using it for the very same reason. Heavy sticky nasty tasting bread that nobody liked!

I will give both of these receipes a try as I have been wanting to give it another go for a while.

Does anybody add vitamin C tabs as suggested?

Thanks

elona

I have the Morphy Richards fastbake and use the basic three hour setting or let it bake overnight and the family really like the bread.

It makes great jam and pizza bases as well.

When it finally "conks out" I would love the panasonic.

Allexie

ellas9602 wrote:

........

Does anybody add vitamin C tabs as suggested?

Thanks

Yes, I'd like to know this too!!

elona

I add vitaminC to wholemeal bread and it nearly lifts the lid off!

Use an ordinary tablet - cut to size and crush with rolling pin or something similar.

paul_h

ellas9602 wrote:

I also have a Morphy Richards Bread maker and stopped using it for the very same reason. Heavy sticky nasty tasting bread that nobody liked!

I will give both of these receipes a try as I have been wanting to give it another go for a while.

Does anybody add vitamin C tabs as suggested?

I never have and we don't have any problems.

We have the Morphy Richards Fastbake and think it's great! The recipe booklet that comes with it is rubbish however, I'm sure they got some of the quantities wrong... 2-4 tablespoons of sugar in a loaf of bread makes it taste horribly sweet to me, I never put more than 2 teaspoons in.

My best advice would be to get recipes from somewhere else, and most importantly use fresh yeast - and make sure you keep it cool or it will be useless well before the 'use by' date.

And if you like granary bread, the Hovis granary flour (on BOGOF in Morrison's yesterday) makes the best granary bread I've ever tasted - the grains are still crunchy when it's fresh... Mmmm...

Allexie

paul_h wrote:

I never have and we don't have any problems.

We have the Morphy Richards Fastbake and think it's great! The recipe booklet that comes with it is rubbish however, I'm sure they got some of the quantities wrong... 2-4 tablespoons of sugar in a loaf of bread makes it taste horribly sweet to me, I never put more than 2 teaspoons in.

My best advice would be to get recipes from somewhere else, and most importantly use fresh yeast - and make sure you keep it cool or it will be useless well before the 'use by' date.

And if you like granary bread, the Hovis granary flour (on BOGOF in Morrison's yesterday) makes the best granary bread I've ever tasted - the grains are still crunchy when it's fresh... Mmmm...

Is there any chance you could post the recipe please????

paul_h

elona wrote:

I add vitaminC to wholemeal bread and it nearly lifts the lid off!

Use an ordinary tablet - cut to size and crush with rolling pin or something similar.

I've never used the vitamin c tablets, but it's useful to know - I'm not a big fan of wholemeal, but I do remember you have problems making it rise.

The granary flour doesn't seem to have this problem

paul_h

Allexie wrote:

Is there any chance you could post the recipe please????

The one we use most for white bread is this one, adapted to the Morphy Richards measures...

1 1/2 cups Lukewarm water (mix cold and boiled)
4 cups bread flour
2 tsp milk powder
4 tbsp sunflower oil
2 tsp sugar
1 tsp salt
1 sachet dried yeast

Put the wet ingredients in the bottom and the dry on the top, then set it of on basic program. If it rises too much and hits the top, reduce the sugar a bit...

I cannot stress the fresh yeast point enough, though - this caused us major headaches at one point, we were on the verge of thowing the machine out - turned out the yeast was kaput because we were keeping the yeast in cupboard near the toaster... :rolleyes: