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

dora37

Just looking at the breadmaker manual and part of the dough cycle is 'the rise' element - so why would I need to let it rise again?

MRSMCAWBER

Hi there

Dora..its because when you tip it out on the worktop to put in the tin...you will knock the air out of it
Once mine is the tin i leave it covered with a carrier bag on the worktop until it is a couple of inches above the tin ..the longer it takes to rise the better flavour and texture you get..but if in a hurry you can put it somewhere warm....

shelle_2

hi all. i1m new to this site and slightly confused... ive had my panny 255 for 2 weeks now and all is well. only yesterday i changed my flour from asdas own brand which made v nice bread to allisons flour. the bread has come out stodgy and the crusts are harder. ive followed the same ingrediants as before. any ideas id be really gratefull

shell

dora37

MRSMCAWBER wrote: »

Hi there

Dora..its because when you tip it out on the worktop to put in the tin...you will knock the air out of it
Once mine is the tin i leave it covered with a carrier bag on the worktop until it is a couple of inches above the tin ..the longer it takes to rise the better flavour and texture you get..but if in a hurry you can put it somewhere warm....

Thanks MRSMCAWBER the penny has dropped

Biggles

dora37 wrote: »

Just looking at the breadmaker manual and part of the dough cycle is 'the rise' element - so why would I need to let it rise again?

I think breadmakers can only do the one 'rise', so require special 'fast action' yeast. Normally (without a breadmaker), you would use live yeast, or ordinary dried yeast, and allow it to 'prove' after you reshaped it for the tins. Maybe the difference is just that breadmakers don't need to reshape it for the tins, so they can just cook it after the first rise?

monty100

I do mine in two 1lb tins - gives smaller loaves, but they only take 21 mins to cook.
I also use the shaped baking parchment liners in my tins (from Lakeland) so that I don't have to worry about sticking. The liners last for at least 20 bakes before they begin breaking up.

Atalanta

I've got a Morphy Richards fastbake breadmaker, and I make the dough which it gives in the recipe book for bread rolls...but then put it into a 2lb loaf tin to cook to make a loaf. I cook it for 25 mins on 190 degrees.
To rise the dough, I wrap the tin in a clean teatowel, and then leave it near or on top of the cooker, where it will be warm if the oven is on already. If it's not warm, then it just takes longer to rise - might take 45 mins to an hour instead of 30 mins if it's not very warm. You can see it's ready when the teatowel has been pushed up by the bread dough.

Atalanta

Also I don't grease or line the loaf tin, I roll the dough in a handfull of extra flour when I get it out of the breadmaker (have to do this as it always seems quite sticky and just sticks to my hands otherwise). As long as it is well floured, it doesn't stick.