Breadmaker and yeast - request for info

Caterina

Thank you very much!

I never ever use the skimmed milk powder either, and use either olive or sunflower oil in my bread, and add loads of sunflower seeds.

Not a 'real' vegan but a struggling semi-vegan, I am always trying to cut out dairy from my diet but my family (1 daughter: vegetarian, 1 husband: veg&fish, 1 son: anything that moves, or even if it doesn't he'll eat it anyway) always want me to buy cheese so I end up eating some myself just 'cos it's there.

Caterina

heldaz

Thank you hilstep2000 & Galtizz

Just placed an order, im really looking forward to trying these ;D

bugs

I rarely even use oil in my bread machine bread. I bought a very basic bread machine baking book - a Right Way paperback by Annette Yates called Fresh Bread in the Morning, 4.99 rrp but I got it for 2.99 on one of WHS' offers) and her basic white bread is just salt, yeast, water, flour (no, no sugar either, if you're using fast action yeast).

It doesn't last long enough in our house for me to know whether it makes any difference to "shelf life"..two days' packed lunch, and perhaps a bit of toast, and it's gone! The other recipes in the book are similarly good. I add a little sugar, preferably dark brown, or honey, to a wholemeal loaf because I think it helps the yeast work and make it lighter, but that's all.

Caterina

Today I have made the first experiment with regular dried yeast (not the active version) in the bread machine.

I am also being quite daring as I am using a yeast that supposedly run out of shelf life in 2002 (but I have used it before in hand-baking and it was ok).

To be on the safe side I added a crushed Vit C tablet as it helps it to rise better - just in case...

So far so good, had a look into the bread machine and it looks like it's doing fine, but I shall report the results in a couple of hours.

I don't just put oil in the bread mix because it is in the recipes, I put it because it makes the bread taste nicer. I love olive oil, or I also use unrefined organic sunflower oil (bulk buy of course!) because it really tastes of sunflower seeds and gives the bread a lovely nutty taste.

But it is true, a basic bread recipe is just flour, yeast, salt and water.

Caterina

Ticklemouse

I too have ended up using the 'wrong' yeast. After buying a new breadmaker and knowing I had anunopened tin in the cupboard, I found it was the dried active yeast for hand baking. I have made 3 loaves now and all have been fab. I don't even reconstitute it - I add 1.25 tsp for a 1 1/2 lb loaf and just over for a 2lb loaf. It's got to be a lot cheaper than buying those sachets - 3 loaves and I haven't even used 1/4 of the tin.

I haven't used fresh yeast yet - how much do you use? I haven't got scales that would measure 25gm, so any ideas in tsp sizes please? Also, do you store fresh yeast in the fridge? May ask for some at Tesco's later, if I remember.

Pooky

I read somewhere about using the crushed vit c tablet to help with the rise -- does it actually work -- my wholemeal always looks a little dense.

squeaky

Ticklemouse wrote:

I haven't used fresh yeast yet - how much do you use? I haven't got scales that would measure 25gm, so any ideas in tsp sizes please? Also, do you store fresh yeast in the fridge? May ask for some at Tesco's later, if I remember.

Flour would be very similar in weight I should think. So next time you're making a loaf start counting rounded tablespoons onto your scales until they reach a weight that does register. So for instance, if it takes eight tbsps to get to 100g on your scales it'd take two for your 25g of yeast. If you meant you don't have grams on your scales - that's an ounce

squeaky

Pooky wrote:

I read somewhere about using the crushed vit c tablet to help with the rise -- does it actually work -- my wholemeal always looks a little dense.

People have said it works, though I haven't tried it myself.

As for your dense whole wheat loaf - there's a tip or two listed in the Breadmaking Index that really work.

You can find it in our "Indexed Collections" sticky at the top of the forum listing, or you can follow the clue in my signature any time you see it or...

..you can use the Indexed Collections link in the Blue Bar at the top of every page which looks something like this:-

mah_jong

Anne_Marie wrote:

Caterina, a while back bought dried yeast tub from supermarket, thinking it my usual active dried stuff. To be quite honest didn't notice any difference at first, as was only making pizza dough. However the bread had to go in the bin, there is no description for the flat, extra heavy log which came out of the breadmaker, which would do it justice! :-[
A valuable lesson learned - take specs when I go shopping to read the labels! ::)

Did exactly the same!!! Though to be fair the supermarket and just put the tray of tins on to the shelf hiding the bit at the bottom saying traditional hand baking ..... thats my excuse!!!! Otherwise the two Allisons tins are identical

jaybee

I am pretty new to breadmaking machine but I have been using Sainbury's own Fast Acting Dried Yeast (it comes in sachets). So far all my bread has turned out perfectly.