Eyren Posted February 3, 2008 Share Posted February 3, 2008 Three tablespoons? :shock: Mine said 1.5 teaspoons (for a 475g loaf), and I only used 1.0 ! Quote Link to comment Share on other sites More sharing options...
Charlottechicken Posted February 3, 2008 Share Posted February 3, 2008 The recipe book with mine says three tablespoons of sugar too, I leave it out altogether Quote Link to comment Share on other sites More sharing options...
Guest Posted February 3, 2008 Share Posted February 3, 2008 I have to same one as Clare I have had it over a year and use it most days. I also use it for pizza dough and naan bread. The naan bread is lovely. mine didn't come with a naan recipe- could you post it, please? Sorry Jules, I'm a bit late Here is the one from the book Naan Bread 1/2 tsp yeast 250g Strong White Flour 1tsp sugar 1/2 tsp salt 1/2 tsp baking powder 1tbsp vegetable oil 2tbsp natural yoghurt 100ml water Use this on the basic dough program (mine takes 2 hours 20 mins. Divide into 4 balls. Roll into oval shapes. Place on greased baking sheets. Bake under a pre-heated grill for 2-3 minutes each side until browned an well puffed. Must be cooked under a very hot grill to create the air pocket inside the bread. PS I have also done them with a spicy minced lamb filling (keema Naan) and these went down very well. I can't post the recipe as I just make it up as I go along Quote Link to comment Share on other sites More sharing options...
CatsCube Posted February 5, 2008 Author Share Posted February 5, 2008 Quick help needed. Im about to make my first loaf. Instructions said 3 tablespoons of suger so Im going to just use one. But this is a rally dumb question. What sort of sugar??? It doesnt say, should I use castor sugar or granulated? Also the white bread and brown bread both say to use 3 cups of flour. I intend to use 1 cup wholemeal and 2 cups white. does that sound right and okay? And what program should I do that on, as the program for white is shorter than wholemeal? Quote Link to comment Share on other sites More sharing options...
Louise Posted February 5, 2008 Share Posted February 5, 2008 I use 1.5 spoons of normal white granulated sugar for white of brown sugar for wholemeal/granary 1 tsp of salt only and about half the recommended amount of milk powder The longer programme is because the brown flour takes longer to absorb the water so i would play safe and opt for the longer cycle and see what happens Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted February 5, 2008 Share Posted February 5, 2008 I always use the longer wholemeal cycle for mixed flour loaves Cat, and they come out fine. Quote Link to comment Share on other sites More sharing options...
CatsCube Posted February 5, 2008 Author Share Posted February 5, 2008 Yeah I went for the longer cycle and used light brown sugar. I have just peared in on it and it has 1 hour to go and appears to have risen really nicely. I will post pics when done. Quote Link to comment Share on other sites More sharing options...
chickencam Posted February 5, 2008 Share Posted February 5, 2008 fingers x Quote Link to comment Share on other sites More sharing options...
Eyren Posted February 5, 2008 Share Posted February 5, 2008 Hope the bread went well, CatsCube! Another question! Does anyone have any tips for making white bread-machine bread a bit less fluffy and sweet? I only put 1tsp of sugar into 500g of flour, and used unsalted butter since that's what we had, and my teenage son said it was a bit sweet for his liking (though I noticed he wolfed it anyway!). My DH says it makes great toast, but I imagine it tears if you try and spread butter on it untoasted. I thought I'd try 50% white, 50% wholemeal, with no added sugar - anyone tried this? I have a Panasonic SD-255, if that makes any difference. TIA! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted February 5, 2008 Share Posted February 5, 2008 Some white bread flours are quite springy and i use less yeast with them so that they tear less and are denser. Homemade bread tends to taste sweeter than shop bread because we use far less salt than they do. It's a fine line really. Have you tried Doves Farm flour? I also love FWP Matthews Cotswold Crunch flour, and use it with white flour 50/50 http://www.fwpmatthews.co.uk/cotswold_flours.php Quote Link to comment Share on other sites More sharing options...
CatsCube Posted February 5, 2008 Author Share Posted February 5, 2008 Well here we go heres my first loaf (and a lemon drizzle cake!) Just had the crust bit with lemon curd and it was lovely really crispy crust. Hard to judge the outcome yet as havent eaten any of the middle bit, but so far so good, not to sweet or cakey and its really soft and springy texture inside and apears to have risen nicely, although the top bit sank a little went the cooking started hence the lumpy looking top. Althought consistancy inside doesnt look affected. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted February 5, 2008 Share Posted February 5, 2008 (edited) The loaf looks great Cat. What size tin did you use for the cake though? It looks lower than mine turn out. Did you use the 6, 6, 6 & 3 recipe? I'm sure it still tastes delicious. Edited February 5, 2008 by Guest Quote Link to comment Share on other sites More sharing options...
Snowy Posted February 5, 2008 Share Posted February 5, 2008 Fabulous loaf Cat! Mine never looked like that (even when I did a good one!) No wonder I gave up on it. I must get some more flour and start experimenting again! Quote Link to comment Share on other sites More sharing options...
CatsCube Posted February 5, 2008 Author Share Posted February 5, 2008 Yup my oven has a tendancy to make cakes rise loads in the middle a not a lot anywhere else, they all come out like erupting volcanos. Plus I didnt have normal marg only light marg so that may have affected it a little. I dont have a loaf tin I only have a pirex one and I dont know what size it is. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted February 5, 2008 Share Posted February 5, 2008 I'm sure that it still tastes the same Cat. Quote Link to comment Share on other sites More sharing options...
Louise Posted February 5, 2008 Share Posted February 5, 2008 Why can't I see any pictures Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted February 5, 2008 Share Posted February 5, 2008 Dunno, perhaps work has stopped you seeing pictures to stop you ogling Simon's bum! Quote Link to comment Share on other sites More sharing options...
Guest Posted February 5, 2008 Share Posted February 5, 2008 mmmm, looks lovely cat! I stopped buying lemon curd when i found out it had battery eggs in it. I'm going to make my own soon though. Quote Link to comment Share on other sites More sharing options...
CatsCube Posted February 5, 2008 Author Share Posted February 5, 2008 Thats okay I dont buy it either. My FILs partner makes hordes of it, so we always end up with a few jars. Although I fancy trying to make it myself, now I have the bread maker and it makes jam, Im guessing I might be able to make lemon curd too. Quote Link to comment Share on other sites More sharing options...
Guest Posted February 5, 2008 Share Posted February 5, 2008 cool Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted February 5, 2008 Share Posted February 5, 2008 Lemon curd is so easy to make Cat, and your own is delicious. Quote Link to comment Share on other sites More sharing options...
Guest Posted February 5, 2008 Share Posted February 5, 2008 think i'll do some for my christmas hampers next year, I was also thinking of doing some home made tagliatelle to go in there too, depending on if I can master the pasta maker! it would be nice to include as many things as poss that have been made with our girls' eggs. Quote Link to comment Share on other sites More sharing options...
chickencam Posted February 5, 2008 Share Posted February 5, 2008 great bread and cake The reason the bread sank back a bit was probably because the mix was a bit on the wet side which makes it rise high but the it can't support itself and sinks back when it starts to cook, but it looks great inside I must have a go at this lemon drizzle cake, my cherry cake has disappeared so I'll see how many lemons are left after the pancakes tonight. Quote Link to comment Share on other sites More sharing options...
Eyren Posted February 5, 2008 Share Posted February 5, 2008 Some white bread flours are quite springy and i use less yeast with them so that they tear less and are denser. Homemade bread tends to taste sweeter than shop bread because we use far less salt than they do. I suspected it might be down to the salt - and I'm not going to increase that! It's a fine line really.Have you tried Doves Farm flour? I also love FWP Matthews Cotswold Crunch flour, and use it with white flour 50/50 http://www.fwpmatthews.co.uk/cotswold_flours.php I was using an anonymous 100% organic strong white flour from our local wholefood cooperative, but Tescos now sell a good range of Doves Farm. I'll also try reducing the yeast in the next batch - it was a freshly opened packet of Doves Farm quick yeast. Sadly there are no FWP Matthews stockists in East Anglia - something to look forward to if/when we ever get to move back west Quote Link to comment Share on other sites More sharing options...
Louise Posted February 5, 2008 Share Posted February 5, 2008 Still can't see the pictures I bought Tescos own (I know I should have known better) bread flour and have had three bricks out of it I am shopping tonight and have actualy written on the list white bread flour NOT TESCO's It is the only thing different about the loaves There is no point buying posh flour as my dad claims he doesn't like it when he sees it is a bit healthier Quote Link to comment Share on other sites More sharing options...
