Using dough from Breadmaker in loaf tins - what size to use?

dora37

I remember a while ago that a couple of posters use their breadmaker to make dough and then bake them in tins in the oven.

I have a Panasonic Breadmaker, so if I were to do the same wanted to know what size loaf tins to use?

I usually bake a large loaf in the breadmaker.

Thanks.

MRSMCAWBER

Hi there..
how much flour is in your dough?
I do 500g and 300ml liquid and it makes a 2lb loaf tin..about 2-3" proud of the top of the tin.. hope that helps

EssexHebridean

Thanks for the question....and answer! I'd been wondering about this myself.

dora37

MRSMCAWBER wrote: »

Hi there..
how much flour is in your dough?
I do 500g and 300ml liquid and it makes a 2lb loaf tin..about 2-3" proud of the top of the tin.. hope that helps

1lb 1oz of flour (which is just slightly less than 500g) and 320/340ml water - so similar though not exactly the same.

I will get the 2lb loaf tins then - thanks :T

squeaky

If you add those up (500 + 340) they come to 840g, and a pound is 454g. So when you include the extra weight of fat/salt/sugar you're going to be at pretty much exactly 2lbs (908g).

HTH

dora37

squeaky wrote: »

If you add those up (500 + 340) they come to 840g, and a pound is 454g. So when you include the extra weight of fat/salt/sugar you're going to be at pretty much exactly 2lbs (908g).

HTH

Thanks Squeaky - very useful.

Now my next question.....do I use the same bake times as in the Breadmaker manual ie for both White and Wholemeal Flour the Breadmaker actually bakes it for 50 mins, so is that how long it needs to bake in a normal oven?

And do I just use the Dough option and then transfer to loaf tin and bake in oven? No further Resting or Kneading required?

MRSMCAWBER

Hi dora

Set your machine to "dough" when it is done tip it out and shape into an oiled tin -get a carrier bag and swish it about so it fills with air and place over the tin like a tent and leave to prove/rise.. about 2" above the top of the tin..then whack into a pre-heated oven.. i do it at 230 ...for about 40mins to start with..but once it is the colour you like tip it out and "knock" on the bottom -if it sounds hollow it is done..if not -just pop back in for a few minutes more
Hope that helps

phizzimum

I don't use tins to bake the bread, I just divide the dough into two pieces and quickly knead them into a round shape. this makes a nice looking rustic loaf...if I'm in the mood I might make a criss cross pattern on the top with a knife..or sprinkle on some seeds...or not bother!

I leave the loaves out to rise a little bit more...in doesn't take long now the weather is a bit warmer. then I bake them for about 17 mins at 190 c (the dough is made with 500g flour)

fizzel81

those who make bread this way how and where do you leave it to rise

how as in how long and where in the house will it rise best?

Biggles

Pop it in a large bowl, put clingfilm over the top and put in in your airing cupboard for 45mins to an hour (till it's doubled in size).

Then knock it down, put it in the tin you're going to bake it in, and put it back in the airing cupboard to double again ('prove').

squeaky

Alternatively... cheat

I have an electric blanket on my bed (used to give me a heat soak on days I'm aching more than usual) - so in cold weather I put the tin on a tray, cover it with one of those fly safe things, sit the duvet over the lot and then turn the blanket on.

Perfect in twenty minutes