Hi Oz... Oops!!! I read your original post incorrectly, thinking you wanted to make the dough in the breadmaker.. Your bread sounds delicious.. Did you use Surebake Yeast, or Dried or Granulated Yeast?? If using Surebake, it has bread improvers in already. I think it also has gluten added - will check on my jar tomorrow - a sleepover is happening in our lounge so I won't check on the Surebake jar that's in the kitchen fridge now, or I won't be popular!. Surebake is a faster acting yeast than dried granulated yeast.. using Surebake, you can cover and leave the dough to prove for just 15 minutes after kneading, then shape as you want, cover and leave to rise till doubled in size.. Depending on the warmth of the place you leave it in and the size of the rolls or loaf, this can take from 1/2 an hour to 1 & 1/2 hours. I love the combination of seeds, etc.. in your loaf, and am looking forward to making it. It sounds similar to our favourite Molenberg Soy and Linseed bread.. yum!!!

juliewn - 2008-03-23 02:26:00

Hi Julie I used dried activated yeast granules! The bread is just so yum, nice and moist... reminds me of vogels! I'm stoked, I now have a loaf of bread that will last me the week (single gal...) for work lunches, and it didn't cost me anywhere near $4.29 to make (the cost of Freya's bread which is my fav. I think I'll make it a habit to bake this bread on my day off!

oz4uk - 2008-03-23 12:04:00

If I put lemon juice into the water when using a bread maker would the lemon juice react with the yeast and hinder the proving process? Hope someone knows. TIA

nzb1 - 2008-03-23 16:45:00

Hi NZb1.. I don't think it would.. Vitamin C is often added to bread mixes, and to some yeast mixes too, as it helps with rising.. I would add the lemon juice to the breadmaker as part of the liquid needed in the recipe.. and start the mixing process straight away, so the yeast and lemon juice aren't standing unmixed for any time. Is it for a sweet-type bread that you're adding the lemon juice?? If so, I'd also add extra sugar or sweetening (ie.. dried fruit, etc) to the mix. Chopped dates would taste good with lemon.

juliewn - 2008-03-23 23:42:00

Hi Oz.. I think I have a bread baking morning coming up... tomorrow!!! Your bread sounds just delicious.. I bet you're feeling proud of yourself.. it's so cool to have your own bread to enjoy through the week.. good for you.. :-)

juliewn - 2008-03-23 23:48:00

Hi I am a new owner of a breadmaker (Breville) and want to know if I can substitute the milk powder for milk, if so how much do I add. Also I have the tasti breadmaking yeast so instead of adding the bread improver in the manual recipe do I need to increase the amount of yeast? TIA

ima007pony - 2008-03-24 13:01:00

*bump*.... Help!!!

ima007pony - 2008-03-24 13:30:00

Any certain requests that you may like? I have a big fat book on handmade breads and bread machines..

jaydan1 - 2008-03-24 14:26:00

Hi Jaydan. Just the basic white please, first time bread maker lol TIA

ima007pony - 2008-03-24 15:41:00

*bump* TIA

ima007pony - 2008-03-24 19:51:00

Hi Ima.. yes, you can subsitute the milk powder for milk in a recipe - use the milk as part of the quantity of water in the recipe.. ie.. if the recipe needs 2 cups water, and there are 2 tablespoons of milk powder, I would use 1 & 1/2 cups water, with 1/2 cup milk added. As you're reducing the dry ingredients by taking out the milk powder, add a little extra flour - so the wet ingredient to dry ingredient ratio stays the same. Re using the Tasti yeast, you won't need to add any extra yeast - the yeast to flour ratio will remain as per the recipe so you won't need to add any more yeast. Check on the side of your yeast container - it probably already has bread improvers in it. I hope this helps.. ask again if needed :-)

juliewn - 2008-03-24 20:33:00

ps.. if you don't have an instruction book for your new breadmaker, check this site out for a manual: http://www.kitchenmanuals.com/manuals/device/bread_maker.htm
l

juliewn - 2008-03-24 20:35:00

pss.. this will take you to the Breville page of the site.. http://www.kitchenmanuals.com/manuals/mfg/breville/breville_
bread_maker_product_list.html

juliewn - 2008-03-24 20:37:00

I made pickles bread - vogels? but couldnt helpm myself and I added sunflower, linseeds, seasame seeds and poppyseeds - and by golly miss molly it was downright fabulous!!!

Thank you!

iamkat - 2008-03-24 23:24:00

Mmmm sounds delicious! Bumping for Brettnat :-)

juliewn - 2008-03-28 03:04:00

Hey Julie Did you try my bread recipe at all?? I still have 4 slices left in my loaf, and I had lots and lots of comments from people at work asking about it, saying it looked soooo scrummy, and it was! YUM YUM! Looking to make it again! Though will make one batch as a single loaf (last time I made a loaf and 3 rolls), and make another batch for just rolls! yay

oz4uk - 2008-03-30 22:10:00

Hi :-).. I haven't yet.. have been reorganising things here.. my Son is home from Tuesday onwards so will be making it for us all then.. He's got a huge appetite - this should fill him up!!!

juliewn - 2008-03-30 22:42:00

bump .

sumstyle - 2008-03-31 10:39:00

Someone kindly bumped this thread for me, Off to shops to get ingreds.. and then will be using breadmaker for the ist time, soooo many mouth watering recipes - many thanks

jude164 - 2008-03-31 11:07:00

bump again

sumstyle - 2008-03-31 14:36:00

OK made the most beautiful bread with recipe off here - bread maker purchased of TM, 3 loaves, 1st 2 binned, went straight off after taking hot loaf yummy one off to do a raisin bread and breadmaker on timer can't get it off, is it too soon from 1 loaf to the other or faulty??? or machine too hot, brand Gourmetbaker??? cost 82.00 yesterday from auction

jude164 - 2008-03-31 18:30:00

OK going again still question, how long before bakes lol, on mission bread making, fast till off on another tangent...

jude164 - 2008-03-31 18:44:00

I'm on another bread baking day and in the middle of making my seed loaf again! It's soo easy and simple to make by hand... just the proofing time that takes a bit!! At least it's worth it in the end :) YUM YUM!

oz4uk - 2008-04-01 16:06:00

Hi Jude.. I hope your breadmaker returned to working for you once it cooled.. have fun with your machine..

juliewn - 2008-04-02 18:57:00

Hi Oz :-) ... another ingredient that is nice when added to loaves, to increase the fibre and taste even more, is to use some fine or medium ground cornmeal in place of some of the flour - about 1/2 a cup of cornmeal replacing 1/2 a cup of flour works well. Other grains that can be substituted include rye flour or rye meal, soy flour or soy meal, kibbled wheat, wheatgerm, wholemeal flour, etc.. I find that having a ratio of a total of 1 cup of grains and 1 cup wholemeal flour to 4 or 5 cups of white flour works well, without making the loaf too heavy.. and for a recipe to use the cup of wholemeal flour plus have the cup of grains as a mix of 1/4 cup rye meal, 1/4 cup medium cornmeal, 1/4 cup kibbled wheat and 1/4 cup soy meal gives a bread similar to Molenberg bread. Add a handful of a mixture of linseeds, sesame seeds and sunflower seeds (there's no need to take out any flour to add these) and you'll have a bread similar to the Molenberg Soy and Linseed loaves.. which is rather delicious..

juliewn - 2008-04-02 19:12:00

lol just as I was starting to post Breadmaker beeped and the lost banana loaf that I thought I had looks yummmmmm, breadmaker fine after cool down - just to impaitiet lol, kitchen full of feijoa cooking cooling down ready to freeze, knackered tho & how so inconsiderate the family also wanted dinner, just as well as I had run out of eggs, well off to clean up the kitchen - hellll, need kitchen hands urgently lol..

jude164 - 2008-04-02 20:41:00

I'm glad it's working well for you again.. Would you like to share your recipe?.. banana bread sounds delicious... thanks :-)

juliewn - 2008-04-03 01:05:00

Bumping for Racingroo :-)

juliewn - 2008-04-04 00:48:00

French bread Have you got a recipe for french bread as well?

kimarg - 2008-04-04 16:36:00

Hi.. here's a French Bread recipe.. INGREDIENTS: 350 ml's warm water, 2 tablespoons Surebake yeast
1 1/2 tablespoons white sugar
1 1/2 tablespoons vegetable oil
1/2 tsp salt, 550 g flour. Directions: In a large bowl, stir together warm water, yeast, and sugar until smooth. Cover and leave to stand for 2 minutes. Add the oil, salt, and 2 cups flour, and mix in. Stir in the remaining flour, 1/2 cup at a time, using your hand as the mix gets firmer, until the dough is smooth and not sticky and the dough has pulled away from the sides of the bowl.

juliewn - 2008-04-06 23:16:00

Turn out onto a lightly floured surface, and knead until smooth and elastic - about 8 minutes. To check this, press your finger into the dough - if ready it will rise back up where you have pressed the dough down. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume - about 1 hour. Push the dough down with your hands to deflate the dough, and turn it out onto a lightly floured surface.

juliewn - 2008-04-06 23:17:00

Divide the dough into 4 (or more if you prefer) pieces, and form each into tube shaped rolls. Place on baking paper lined oven trays at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in size, about 40 minutes. Preheat oven to 200°C / 400°F. When the rolls are ready, spray them lightly with water.. and place the trays in the oven. Quickly spray the rolls again after they've been cooking for 5 minutes, and again at 10 minutes. This makes for a crustier, chewier crust. Bake for 15 to 20 minutes in the preheated oven, or until golden brown and they sound hollow when tapped. Remove from the oven.. and enjoy!

juliewn - 2008-04-06 23:17:00

hey there okay, so I've been bitten by the bread bug, and hand bake my own each week! BUT, I was thinking of treating myself to a breadmaker! But which one should I buy? I've got my eye on a george foreman.... what are your recommendations? Oh, and does anyone know where I can buy bread improver from in Wellington?

oz4uk - 2008-04-08 08:37:00

Hi :-).. I bought a bread maker some years ago.. and made bread regularly - and ate hot bread more than really needed too! We eventually decided we enjoyed the handmade breads more.. and sold the breadmaker.. Hopefully someone can add info about their recommendations of which machine to look for.. Cheers.. Julie

juliewn - 2008-04-10 02:39:00

Bumping :o)

jenna68 - 2008-04-13 08:11:00

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angie461 - 2008-04-13 08:20:00

Tandaco yeast and bread improver:Breville recipes Hi there...just bought a Breville BB280 bread machine. Recipe for basic white bread using 3 cups flour states 1tsp bread improver and 1.5 tsp Tandaco yeast. If I use Surebake here in NZ how much would I need to use please? The 1.5 tablespoons sugar sounds a lot - could I reduce that?

mamabear - 2008-04-14 17:39:00

Surebake yeast has the bread improvers in and the quantity is 1 teaspoon of surebake yeast per cup of flour.

bunny51 - 2008-04-14 18:47:00

Bumping for Thetron.. :-)

juliewn - 2008-04-15 01:08:00

Can you freeze bread dough? I am making the hot cross bun recipe (found on here - thanks)and would like to know if i can freeze the dough made in the breadmaker?
And then i can cook the buns later.

Or is it better to make the buns, cook them, and then freeze them? and pull out and re-heat later?
does it make any difference to the dough/or freshness to the buns?

mintsticks - 2008-04-15 13:05:00

for oz4 - george forman bredmaker hey, saw your post, i bought a george forman - on sale of course.(got it for $130.00)
think they are ok. but do look around....they sound good, but as i am finding out, is easier to just make the dough in the bread maker and cook more at once in the oven than having to do it in shifts in the george forman.
Also - check out the size of the loaf tins - they seem to differ, and also if it has a place for currents etc in the bread maker or not. mine doesn't.
hope this helps.

mintsticks - 2008-04-15 13:58:00

Hi Mintsticks.. yes you can freeze the dough.. Knead it to a smooth ball, then wrap in plastic wrap and place in a bag then in the freezer. When needing to use it, remove all the plastic wrap, and place the dough in the bottom of a bowl, and cover that with plastic wrap. Let it thaw at room temperature, until it's soft again and is rising. Push it down to remove the air bubbles, knead lightly, then shape as you want.. continue as per the recipe. You can also freeze dough in smaller amounts so you take one ball from the freezer to use for a pizza or something.. Hope this helps..

juliewn - 2008-04-15 17:02:00

Thanks for that I too now have a Breville BB280! I got a NZ Breville sheet with mine that stated that if you can substitute Tandaco Yeast and Bread improver with the same quantity of Edmonds Surebake! I baked a rapid rise white loaf last night... and it was nice and fluffy, and I am now in the midst of cooking a rich fruit loaf! I'm home sick (got sent home at lunch time)... so thought I might play with the bread maker :) Oh another note, NZ tbsp is 15ml, standard is 20ml... so make sure you compensate for that when using Oz or international recipes!

oz4uk - 2008-04-16 15:03:00

Congratulations on your addition to your kitchen! Have fun with your new machine... I hope you are feeling better very quickly.. take care..

juliewn - 2008-04-17 01:39:00

Bumping for these great recipes!

summersunnz - 2008-04-19 03:20:00

Hi Oz.. :-) how is your new purchase going? Hope there are lots of goodies being enjoyed...

juliewn - 2008-04-21 02:47:00

Hi Oz... how is your new bread machine going? Hope you're enjoying lots of goodies..

juliewn - 2008-04-24 03:10:00

This message was deleted.

pauline64 - 2008-04-26 12:59:00

This message was deleted.

scotnz - 2008-04-26 14:35:00

I dont make enough bread for it to be an economically viable occupation, I just make it because I enjoy it. I love lurking in these recipes and picking bits and pieces out to play with....thanks ladies for your inspiration....

teejay2 - 2008-04-27 09:12:00