The Dogmother Posted January 29, 2008 Share Posted January 29, 2008 Apart fromt he duff lour once, the only problems I've had have been down to user error i.e. being tired when setting it up at night and forgetting to put any water in Quote Link to comment Share on other sites More sharing options...
sparkleeeeee Posted January 29, 2008 Share Posted January 29, 2008 i love my breadmaker, i use it to make the dough and bake in the oven most of the time as its nicer. i have several different sizes of loaf tins including some lovely really mini ones. its great to get the kids involved shaping the bread (we do get some weird looking loaves). the breadmaker is also great for pizza dough. i have started using a very small amount of dough improver (from lakeland) because my little boys nursery said my bread was too stodgy . anyway it is nicer with a small amount of the improver. i make all different kinds of bread. i often use honey instead of sugar, its great with dried cranberries in or sundried tomatoes, once you start experimenting you will not be able to stop. Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted January 29, 2008 Share Posted January 29, 2008 I have a PAnasonic without the raisin dispenser as its very old now and still works very well - I love the brown Tescos own flour - has some bran in it and so is really nice and it is 89p for 1.5kg - makes 3 loaves and add in some yeast, sugar, salt, butter, milk powder so I reckon a loaf for 40p plus some electricity but not a lot as its only on for about 40 minutes really. Loaf in supermarket which I like - £1.20 so saving 2/3rds and you know whats in it. Quote Link to comment Share on other sites More sharing options...
CatsCube Posted January 30, 2008 Author Share Posted January 30, 2008 Okay it seems their is a lot to learn about this bread making to get a really good loaf. So Im prepared for when mine arrives can people give me their recipes for a normal loaf. As it seems the instructions can be over generous with some of the amounts and you recomend honey, and different brands of flour and mixes of granery and white etc. Please indicate what size loaf it makes, and what flour brands etc your using. I want to get one perfect first time, and perhaps bron might find a technique that works for her. Quote Link to comment Share on other sites More sharing options...
chickencam Posted January 30, 2008 Share Posted January 30, 2008 http://www.carrsbreadmaker.info/ I am hoping that my link might work Quote Link to comment Share on other sites More sharing options...
chickencam Posted January 30, 2008 Share Posted January 30, 2008 Hey it seems to thanks Claret Quote Link to comment Share on other sites More sharing options...
Lesley Posted January 30, 2008 Share Posted January 30, 2008 We use honey as well. I'll get Carl's recipe off him for you........... We rarely make a full wholemeal recipe as that can be too stodgy, we use half White Spelt and half Wholemeal Spelt (Doves Farm) 300 ml warm Water (variable, depending on type of flour) 460g Flour One and a half teaspoons dried Yeast 2 tsp. Honey One and a half teaspoons Salt 2 tbsp. Olive Oil Set machine to dough stage Set kitchen timer for an hour and a half........... Take dough out, knead with some extra flour until the dough feels spongy and elastic then shape and put into a loaf tin or shape and put onto a baking sheet. Cover with a cloth and leave to prove for arounf half an hour. Bake at 200C for approx. half an hour. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted January 30, 2008 Share Posted January 30, 2008 Cat the amounts will vary as per your breadmaker, as they mostly have different sized tins - the recipes will probably be in a booklet that comes with your breadmaker. I use organic flour, local if I can (FWP Matthews), otherwise I use Doves like Lesley does. Never do a completely granary or wholemeal loaf as they come out like bricks! Mix it 50/50 with some white bread. My advice would be to get the basics right, then experiment. Quote Link to comment Share on other sites More sharing options...
Louise Posted January 30, 2008 Share Posted January 30, 2008 I made a couple of loaves according to the recipe book I got with my machine and I have now reduced the amount of sugar, salt and milk powder they recommend as I was finding it too sweet and cakey now it is lovely I have the MR fast bake and it is good but the fastbake setting is rubbish I usually make a standard white loaf for my oarents and granary for myself If you want I can let you know how much I have altered the recipes but I will need to go and check what I have done Quote Link to comment Share on other sites More sharing options...
CatsCube Posted January 30, 2008 Author Share Posted January 30, 2008 Oh louise, that would be great. dont hurry though Im sure it will be a few days before it arrives yet. Its just as you have the same one, I will end up with the same cakey recipe with it. Have you had to alter all the recipes that come with it in the same way, or is it just the basic bread one that requires some alterations? Quote Link to comment Share on other sites More sharing options...
Louise Posted January 30, 2008 Share Posted January 30, 2008 I have altered both the granary and the white bread one I tried the sandwich loaf but I wasn't keen on it I found the crust too thick but that is my personal choice I haven't tried making cake or jam in it I must get round to trying the madeira cake recipe though I will try and remember to bring the instructions in to work with me tomorrow Quote Link to comment Share on other sites More sharing options...
Lesley Posted January 30, 2008 Share Posted January 30, 2008 The recipe I posted was adapted from the MR one in their leaflet. We add less sugar and no milk powder - as Louise says, it is too much like cake. I did make the Madeira cake in it once - it involved mixing it and then taking the paddle out before letting it bake..........I had to lick all that cake mix of my fingers Such hardship Quote Link to comment Share on other sites More sharing options...
CatsCube Posted January 30, 2008 Author Share Posted January 30, 2008 Okay so Im going for half wholemeal half white flour. No mink powder and half the recomended amount of suger and replace sugar with honey. Right I know what Im shopping for now. Quote Link to comment Share on other sites More sharing options...
Guest Posted January 30, 2008 Share Posted January 30, 2008 The recipe I posted was adapted from the MR one in their leaflet. We add less sugar and no milk powder - as Louise says, it is too much like cake. I did make the Madeira cake in it once - it involved mixing it and then taking the paddle out before letting it bake..........I had to lick all that cake mix of my fingers Such hardship I'm just doing one now (first time) and it's on setting 4 (the cake setting) and the paddle is going round and mixing it all smooth, it didn't say to take it out . I did have to mix the ingredients before putting them in but it didn't take long. Quote Link to comment Share on other sites More sharing options...
Guest Posted January 30, 2008 Share Posted January 30, 2008 just finished and it tastes lovely but the crust is a little crunchy Maybe it's because it's only just come out of the tin and i did notice halfway thru that the crust setting was on medium but i thought this only applied when you made bread. It doesn't tell you to adjust the crust setting for cakes Next time I'll set it to 'light' and see if it makes a difference. It is that yellowy cakey colour on the inside, the camera flash seems to have made it look white. anyone with a MR fastbake done Madeira cake and did you adjust the crust setting at all? Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted January 30, 2008 Share Posted January 30, 2008 Looks as light as a feather (no pun intended). A smear of raspberry jam with that and a cup of tea would go down nicely. Quote Link to comment Share on other sites More sharing options...
Guest Posted January 30, 2008 Share Posted January 30, 2008 you're welcome to a piece but you'll have to settle for home made peach and apple jam, it's all I've got left Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted January 30, 2008 Share Posted January 30, 2008 I have to admit to not having used mine to make cakes - it's just so quick with the Kenwood mixer. I might try it though. Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted January 30, 2008 Share Posted January 30, 2008 you're welcome to a piece but you'll have to settle for home made peach and apple jam, it's all I've got left Oh...go on then. Quote Link to comment Share on other sites More sharing options...
CatsCube Posted January 31, 2008 Author Share Posted January 31, 2008 Looks very tasty poet. I will have to do some cake making in mine. And jam making. I have never made jam before. Quote Link to comment Share on other sites More sharing options...
little chickadee Posted January 31, 2008 Share Posted January 31, 2008 I've never liked Breadmaker bread when I've tried it. Cat if you're coming to the course at my house, please bring a loaf & we'll try it with some of my homemade jam! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted January 31, 2008 Share Posted January 31, 2008 Ooo, yummy - that'll be my lunch then! Quote Link to comment Share on other sites More sharing options...
CatsCube Posted January 31, 2008 Author Share Posted January 31, 2008 We have a deal! Quote Link to comment Share on other sites More sharing options...
Guest Posted February 1, 2008 Share Posted February 1, 2008 the crust on the madeira cake was, well, crusty when it came out and a bit dry! However, yesterday it had gone quite moist and chewy and was lovely but today...OMG it's soooooooooooooo nice, all moist and chewy and mmmmmmmmm and the cake bit is so light and just the right texture and tastes sensational!!! Why do cakes taste better 2 days after you make them!? I gotta make another one of those!!! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted February 1, 2008 Share Posted February 1, 2008 Did you post the recipe and i missed it? Quote Link to comment Share on other sites More sharing options...
