The Dogmother Posted March 20, 2007 Share Posted March 20, 2007 Sometimes I end up with stale bread because it only keeps a couple of days. Try wrapping it in a freezer bag and keeping it in the fridge Ginette - it lasts for days like that. Quote Link to comment Share on other sites More sharing options...
Guest Posted March 20, 2007 Share Posted March 20, 2007 Give it a go Sue. I work full time and am able to make bread most days. I use the timer at the weekends, so we have lovely fresh bread in the morning I also use it during the week, so we have a loaf of bread to come home to I also use the dough setting during the week and make rolls for the freezer. You can put the machine on while you are making the evening meal and then cook the rolls later on It doesn't take a lot of cleaning, only the bread pan and blade and the occasional wipe inside where the flour has spilt over Once you have tried it you won't go back to shop bread Quote Link to comment Share on other sites More sharing options...
Budgies Posted March 20, 2007 Share Posted March 20, 2007 Tee hee, all you lovely ladies should be on commission!! You've convinced me, and whilst I know I won't get it cheapest this way, I've persuaded my father that he really wants to take me to John Lewis today!! Being unwell, I have to rely on others a lot, so if anything goes wrong, the John Lewis hassle free exchange is so handy - they never quibble and usually replace the item which is a service like gold dust nowadays!! No doubt I'll be back on here asking basic questions, but I know you'll bear with me! And Ginette, I'm certain your girls are proud of you for lots of other reasons too, even if they don't say it! Thanks again for all your replies and hints and tips - this is such a smashing forum, mainly due to the lovely Omleteers! Sue x Quote Link to comment Share on other sites More sharing options...
Guest Posted March 20, 2007 Share Posted March 20, 2007 Sue, my local Waitrose always has one on the shelves as well. Gosh - just think tonight you will be smelling the aroma of freshly baked bread - or tomorrow morning! How exciting! You will need yeast. Make sure you get the right sort for breadmakers. I use Doves Farm. And strong flour - whichever you fancy. Dried milk powder. I think everything else is standard cupboard stuff. Some recipes ask for vitamin C powder which you can get in Holland and Barrett. I don't think the loaf will be affected if you don't put it in and not all recipes ask for it. I'm really excited for you! Thank you for brightening my day Quote Link to comment Share on other sites More sharing options...
Guest Posted March 20, 2007 Share Posted March 20, 2007 Well done Sue Just think of all that lovely fresh baked bread Quote Link to comment Share on other sites More sharing options...
Looney Posted March 20, 2007 Share Posted March 20, 2007 Hi Sue, I recently bought the Panasonic breadmaker and - as you would expect from the other comments - I think it is wonderful! I was worried about it becoming another cupboard dweller but no fear of that......OH loves the bread, which is excellent as I was worried he would turn his nose up at it (oh, I love the bread too!). I quite often use the quick loaf setting, especially during the week. Look forward to hearing how you get on Quote Link to comment Share on other sites More sharing options...
Budgies Posted March 20, 2007 Share Posted March 20, 2007 I'm like a child at Christmas, really I am!! Breadmaker is set up, poor Dad was sent out again with a list of groceries and I have my first loaf on the way - an hour and a half to go! It seems to be quiet most of the time, so I keep wandering in and out of the kitchen hoping to catch it out actually DOING something!! Can't wait! Sue Quote Link to comment Share on other sites More sharing options...
Guest Posted March 20, 2007 Share Posted March 20, 2007 Fantastic news Sue Wait till you taste it I hope you're going to let your Dad have a slice as well, he sounds a very amenable chap Quote Link to comment Share on other sites More sharing options...
Guest Posted March 20, 2007 Share Posted March 20, 2007 So Sue, I see you are getting outside your hot bread already! How is it? Quote Link to comment Share on other sites More sharing options...
Budgies Posted March 22, 2007 Share Posted March 22, 2007 The bread was lovely!! My kitchen smelt gorgeous, then the whole house and I was salivating!! OH is now making sandwiches to take to work and has switched from muesli back to toast for breakfast, and my dear ole Dad (don't tell him I said that!) said it reminded him of being a little boy when he would go shopping with his Nan. They would buy a loaf and as soon as they got home, Dad would get the crust with a bit of butter on it and he reckons it tastes exactly the same!! I have to confess that the basic white loaf tastes rather bland and slightly sweet to me, but I fully expected that because I came to the conclusion that I must be buying one of the most unhealthy and salt-laden breads on the market. The texture is amazing though and I want to try a seeded loaf and some hot cross buns soon too!! Whilst I'm weaning myself off the high salt bread, does anyone successfully add slightly more salt than the recipe states? I don't want to ruin the texture of the loaf. I don't tolerate brown or wholemeal flours very well (which would add more flavour) but as you can add varying amounts I can feel experimentation coming on! Sue x Quote Link to comment Share on other sites More sharing options...
Louise Posted March 22, 2007 Share Posted March 22, 2007 I found the white bread too sweet too sue so I reduce the amount of sugar by about half a tablespoon I also reduce the salt I use by half a teaspoon as I am not a salt lover either Granary flour is wonderful as you get the nutiness without it being too 'brown' if you know what I mean I also add vitamin C to granary as it helps it to rise better Quote Link to comment Share on other sites More sharing options...
Budgies Posted March 23, 2007 Share Posted March 23, 2007 Thanks for the tips, Louise I've made another loaf today and did experiment a bit, so we'll see how that one goes!! Sue Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted March 23, 2007 Share Posted March 23, 2007 I use honey instead of sugar,and omega seeds in white loaves (pumpkin, sunflower and linseeds). Quote Link to comment Share on other sites More sharing options...
Budgies Posted March 24, 2007 Share Posted March 24, 2007 Thanks Clare, that sounds tasty and I really like honey! I halved the amount of sugar and milk powder yesterday, and added 40ml of cloudy, sharp apple juice, making up to the full quantity with water. The loaf was perfect which really surprised me, I thought I might find it didn't work out so well. Both OH and I have had some for brekkie and it was gorgeous, much more sort of savoury which is how I imagine bread to taste, and far less sweet. Very nice indeed, I'll definitely do that one again! This could well keep me amused for months!! Sue x Quote Link to comment Share on other sites More sharing options...
Christian Posted March 24, 2007 Share Posted March 24, 2007 Well done you! My friend made me a sun dried tomato and anchovey loaf! Sounds yuk, but it was lovely! She chopped the anchovies into tiny pieces, which went well with the tomato! Quote Link to comment Share on other sites More sharing options...
Budgies Posted March 25, 2007 Share Posted March 25, 2007 Ooh, that sounds lovely Christian! Does anyone use Softgrain flour, which I understand is white with some rye and wheatgrain in it? Although it is mentioned in the instructions, I can't seem to establish whether to use the Basic White or Basic Wholemeal (or is it Wholegrain I can't recall) setting? Any ideas? Trying out hot cross buns next! Sue Quote Link to comment Share on other sites More sharing options...
AJuff Posted June 16, 2007 Share Posted June 16, 2007 I use my breadmaker just to make the dough. The children then make plaits or hedgehog bread rolls or anything else they fancy. i've tried loads of recipes some better than others. i've just found a Canadian Red Buck Wheat flour from Waitrose which has a very simple recipe on the side of the pack. it makes the most delicious bread I've ever tasted. Will definately be buying more of it. Quote Link to comment Share on other sites More sharing options...
chrisnrob Posted June 17, 2007 Share Posted June 17, 2007 Ummm...we once went to a "Spam and Glam" party (don't ask!) where every food item had to contain Spam. I made a Spam and Parmesan bread using the breadmaker which worked very well. The Spam got fully mixed in (no lumps) and the parmesan gave it a great savoury flavour. It went down very well. Sadly the same can't be said for the Spam and Sherry Trifle Rob Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted June 17, 2007 Share Posted June 17, 2007 Sadly the same can't be said for the Spam and Sherry Trifle Not one of Nigella's recipes I take it! Quote Link to comment Share on other sites More sharing options...
chrisnrob Posted June 17, 2007 Share Posted June 17, 2007 Not one of Nigella's recipes I take it! Definitely not! I have never tasted anything so foul in my life. I had one mouthful and had to run for the nearest toilet Rob Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted June 17, 2007 Share Posted June 17, 2007 Not one of Nigella's recipes I take it! Definitely not! I have never tasted anything so foul in my life. I had one mouthful and had to run for the nearest toilet I'm not surprised....it sounds grim. What was the ratio of spam to sherry?.....just out of interest! Quote Link to comment Share on other sites More sharing options...
chrisnrob Posted June 17, 2007 Share Posted June 17, 2007 What was the ratio of spam to sherry?.....just out of interest! I can't remember the exact ratio but I soaked the sponge in the sherry and then sprinkled 1cm cubes of Spam over before adding the custard bit. Please tell me that not actually thinking of making it?!? Rob Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted June 18, 2007 Share Posted June 18, 2007 What was the ratio of spam to sherry?.....just out of interest! I can't remember the exact ratio but I soaked the sponge in the sherry and then sprinkled 1cm cubes of Spam over before adding the custard bit. Please tell me that not actually thinking of making it?!? My student son often goes to parties with hideous themes and is looking for inspiration for a party he and his housemates are hosting soonish..........I thought I might pass the suggestion on to him! ( with the recipe!) Quote Link to comment Share on other sites More sharing options...
Lesley Posted June 18, 2007 Share Posted June 18, 2007 Quote Link to comment Share on other sites More sharing options...
Charlottechicken Posted June 22, 2007 Share Posted June 22, 2007 Just bumping this up as I have made a lovely white trial loaf with my new breadmaker For those of you on a budget, I bought a Cookworks breadmaker (after reading lots of online reviews) from Argos the other day, it also makes jam, and cost £23.99 I trialled it with really cheap white flour (27p for 1.5K) and have made a lovely professional looking edible white loaf for less than 20p! I cannot find any air pockets or anything wrong with it, although the paddle stayed in the tin, but there is just a hole at the bottom of the bread. I am in shock Now I can have a go with the more expensive breadmaking flour I bought Quote Link to comment Share on other sites More sharing options...
