A breadmaker resolution

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A breadmaker resolution
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Nanny

Joined: 17 Feb 2005
Posts: 4520
Location: carms in wales

Posted: Fri Dec 30, 05 8:44 pm Post subject:

i have a morphy richards one and there was an instruction leaflet with recipes and since mr nanny bought me 2 books with recipes in it.

only once did i make something that i really thought was right and i can't for the life of me remember what i did correctly

have tried the rolls thing and they just didn't taste right

it must be something i am doing wrong or maybe i am thinking too much about it, trying too hard?

i will have to write down exactly what i do next time and see what happens

i am off for a week and along with all the other things i want to do (haha) i am sure to have enough opportunity

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Fri Dec 30, 05 9:48 pm Post subject:

I'm no expert in breadmakers, but have had great success over the last year, by completely ignoring the instructions that came with it! I followed the instructions on the flour packet (from clarks) who said to reduce the water content a bit (solid water here, but I use filtered) because of the wheat crop this year (spose that should be last year now!) The recipe I use is:

1 1/2 tsps yeast (bout 5/6g)
400g flour
splash of olive oil
1 generous tsp salt
250 mls water

no sugar, which is the main culprit in people not liking breadmaker bread, i think, and clarks flour, which is really excellent, and probably should take all the credit. After all, you only get out what you put in!

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Sun Jan 01, 06 9:58 am Post subject:

Bugs wrote:

Incidentally Cab that's an enormous amount of yeast for a normal sized loaf, what recipe are you using/where from? The most I ever use is 1 1/2 tsp to a 600g loaf

We use dried yeast called 'fermipan'. We buy it in catering sized bags from a local wholefood place, works out really cheap. The price label they put on it says that most customers report that 3 teaspoons is about right for a loaf, but we find that much sometimes makes it over-rise and sink. 2 level teaspoons seems to be much better.

Our daily recipe couldn't be any simpler:
2 cups malted wholegrain breadf flour
1 cup white bread flour
1/2 teaspoon salt
1 level teaspoon sugar
2 teaspoons 'fermipan' yeast
1 cup of water
1/4 cup of oil

That gives us a reliable loaf that stays fresh and good for a day or three should we need it to. White bread is the same recipe but 3 cups of white bread flour.

calisnenath

Joined: 17 Nov 2005
Posts: 17
Location: Swindon

Posted: Mon Jan 02, 06 7:54 pm Post subject: fresh yeast
Lozzie - any chance of an example recipie using fresh yeast that is normal white or brown so that I can experiment?? Cab - is that yeast designed for Breadmakers or normal dried yeast? I thought you couldn't use the normal stuff. Where do you get it from? Web site??!! (read all my posts and gather that I like web sites!!)

calisnenath

Joined: 17 Nov 2005
Posts: 17
Location: Swindon

Posted: Mon Jan 02, 06 8:06 pm Post subject: excuse the double post!
Just done a web search on Fermipan and note that it is from the US. I currently use the Doves Farm Organic Bread maker yeast which is from the UK. It would be nice to get it in bulk though....

Pilsbury

Joined: 13 Dec 2004
Posts: 5645
Location: East london/Essex

Posted: Sun Dec 31, 06 10:51 am Post subject:
OK just done a search for breadmaker recipes for a new year resolution and having read all through this thread and found what i needed i saw the date of the last post before this one and thought i would just bump it up as it is nearly 1 year to the day it died and we can have the discussion about who has kept up their bread making routine for the last year. Well come on own up then

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Sun Dec 31, 06 10:52 am Post subject:
Still buying flour in bulk, still making all of our own bread except for the occasional 'speciality' loaf, but thats a rare thing.

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28237
Location: escaped from Swindon

Posted: Sun Dec 31, 06 11:06 am Post subject:
We have pretty much kept to it, need to buy another sack of flour as currently we are on the supermarket stuff, but we don't buy basic supermarket loathes any more

Mrs Fiddlesticks

Joined: 02 Nov 2004
Posts: 10460

Posted: Sun Dec 31, 06 11:29 am Post subject:
we make 90% of our own bread but I admit to keeping one supermarket loaf in the freezer just in case. Oh and we still buy croissants.

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Sun Dec 31, 06 12:40 pm Post subject:
Why not keep a homemade loaf in the freezer? Or rolls - they squeeze into gaps better, and defrost quicker. I have used my breadmaker much more this year - I've used it most days since I got it two years ago, but now I also make pizza, rolls, tea-bread, garlic bread, tortillas, malt loaf, buns. Haven't tried croissants yet, but am very tempted to have them tommorow.

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35057
Location: Devon

Posted: Sun Dec 31, 06 12:49 pm Post subject:
Coincidentally we invested in a bread maker just yesterday. It is currently on it's maiden run. What make of flour do you buy in bulk?

Silas

Joined: 29 Oct 2004
Posts: 6848
Location: Staffordshire

Posted: Sun Dec 31, 06 12:49 pm Post subject:
Have you tried Hovis seeded flour? You can get it brown or white, its fairly expensive, works out at 50p per 1lb loaf, but it is pretty good!

2steps

Joined: 05 Sep 2005
Posts: 5349
Location: Surrey

Posted: Sun Dec 31, 06 12:58 pm Post subject:
I haven't used my bread maker much for a while though have made quite a few bread things by hand

Penny Outskirts

Joined: 18 Sep 2005
Posts: 23385
Location: Planet, not on the....

Posted: Sun Dec 31, 06 1:20 pm Post subject:

Jamanda wrote:

Coincidentally we invested in a bread maker just yesterday. It is currently on it's maiden run. What make of flour do you buy in bulk?

We use the organic white flour from these people (so do Jema and Snowball , to their car's cost

)

https://www.shipton-mill.com/shop.php

It's much cheaper though if you can collect it direct - around �16 for a 32kg sack.

Mrs Fiddlesticks

Joined: 02 Nov 2004
Posts: 10460

Posted: Sun Dec 31, 06 1:59 pm Post subject:

wellington womble wrote:

Why not keep a homemade loaf in the freezer? Or rolls - they squeeze into gaps better, and defrost quicker.

I have used my breadmaker much more this year - I've used it most days since I got it two years ago, but now I also make pizza, rolls, tea-bread, garlic bread, tortillas, malt loaf, buns. Haven't tried croissants yet, but am very tempted to have them tommorow.

I keep thinking I should make an extra loaf and freeze it but don't get round to doing so ( or the machine is needed to make a loaf for now)

Homemade pizza night via the bread machine is a weekly event here. Bagels are good too

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