BREADMAKER BREAD.... HELP.. Have been making the SWEET FRUIT BREAD from the SUNBEAM RECEIPT BOOK. Its great and so tasty, BUT AFTER THE 2ND DAY, THE BREAD GOES HARD AS BRICK...

HAS juliewn any solutions??????

Actually when I think about it,when Hubby made the bread, most of it went hard after the 2nd day....

crested - 2008-05-20 13:18:00

bump........ for paul756 :=}

k1andb2 - 2008-05-21 13:40:00

Bumpin, too good to lose! :)

jenna68 - 2008-05-23 07:00:00

Hi Crested.. I would try wrapping the bread firmly in a clean teatowel or similar, as soon as it comes from the oven/machine. The bread would normally stay softer when this is done, so it stays fresher. If air is able to get to the loaf, that will cause it to dry out more quickly. Hope this helps..

juliewn - 2008-05-25 01:12:00

Bumping for bread baking.. :-)

juliewn - 2008-05-27 04:13:00

Kambrook Breadmaker I have just won one of these with no manual, all I need to know is the order I put the ingredients. When I use my Panasonic I put the yeast first, in my Sanyo I put the flour in first, what do I do for this Kambrook? Please?

toenails - 2008-05-27 10:26:00

This message was deleted.

_banchee_ - 2008-05-27 15:46:00

Hi Toenails.. check out this site - the manual for your breadmaker may be included: http://www.kitchenmanuals.com/ ..hope this helps..

juliewn - 2008-05-28 02:24:00

Hi.. bumping for grain bread options.. .. hope this helps..

juliewn - 2008-05-29 23:39:00

someone wanting bread recipe ...

snapit - 2008-05-31 19:03:00

This message was deleted.

angie461 - 2008-06-01 09:28:00

Bump ....

nanee2jlp - 2008-06-01 21:51:00

Bump for morning! .

mamabear - 2008-06-03 00:09:00

Hi Everyone.. this was posted in another thread.. sounds very good: "Preheat oven to 180°C. Makes one loaf. 2 cups self-raising wholemeal flour, 1/2 cup cold mashed potatoes, 1/4 cup honey, 1 cup currants, 2 tablespoons sunflower or canola oil. Add a heaped tablespoon of soya milk powder or milk powder if you have it - it's ok to leave it out if you don't. Mix all ingredients together then knead lightly for 2-3 minutes. Shape into a round loaf and place into a greased pan or onto a greased tray. Bake for approx. 45 minutes or until it tests done. Alternatives: To make a delicious cake, add 3/4 cup more honey, 1 cup chopped dates and 4 tablespoons more of oil. Bake in a greased tin."

books4nz - 2008-06-05 01:56:00

Hi.. I saw that recipe too Books.... have you made it??... I wonder what it would be like to add some grains... or to substitute some of the wholemeal flour for some grains... I was also thinking that malt would be nice substituted for the honey too.. I think it would taste great also.

juliewn - 2008-06-05 02:51:00

Bumping for delicious breads.. a great time of year to make them to go with nourishing winter soups.. :-)

juliewn - 2008-06-07 04:10:00

Up to the top for Willow123 .

books4nz - 2008-06-08 23:19:00

For pumpkin bread.. hope this helps..

juliewn - 2008-06-11 01:27:00

Bumping for breads to serve with winter soups..

juliewn - 2008-06-12 23:47:00

Bumping for Prestoni and Peaknuckle.. :-)

juliewn - 2008-06-16 01:17:00

Awesome bread sharing recpes, thanks thanks for the help Juliewn,you have so much great info, I have a few new ones to try with all your recipes, cant wait until the weekend to try them out! I have not had any luck finding the vogels style bread, could you perhaps give me more clues

prestoni - 2008-06-16 19:23:00

bumped for eddie1981 :-))

245sam - 2008-06-18 15:26:00

Hi Prestoni.. I'm sorry to have not replied earlier - hopefully you'll see this.. I just found a couple of recipe's.... "Quick Mix Wholemeal Bread: 2 tsp dried yeast, 2 tsp brown sugar or honey, 1 & 1/2 Cups warm water, mix and stand 5-10 minutes in a warm place. Mix together 3 cups wholemeal flour (I prefer using a mixture of 1/2 wholemeal flour and 1/2 white flour) and 1 & 1/2 tsp salt. Add yeast mixture to flour beat well to make a fairly soft dough, place in a greased loaf tin cover and allow it to rise to double size. Bake at 220* C, 30-40minutes This loaf is like a vogels loaf in texture."

juliewn - 2008-06-20 02:19:00

This is earlier in this thread.. and highly recommended by Oz4uk: " This is what was used in a breville breadmaker - This was sooo delicious.... almost cake like, I couldn't get enough of it, I'm about to have a go mixing it all by hand and cooking in the oven! This is adapted from the breadmaker recipe book..* Water 375ml * Oil 3 Tbsp * Salt 2 tsp * Sugar 3 Tbsp * Bread flour (high grade) 2 cups * Wholemeal flour 2 cups * Gluten flour 2 Tbsp * Bread Improver 1 tsp * Milk Powder 2 Tbsp *Sunflower Seeds 3 Tbsp * Kibble wheat 3 1/2 Tbsp * Whole linseeds 3 Tbsp * Sesame seeds 3 Tbsp * Pumpkin seeds 3 Tbsp * Poppy Seeds 2 Tbsp *Yeast (active dried) 2 tsp * All into the breadmaker! "... continued..

juliewn - 2008-06-20 02:20:00

Also from Oz4uk.. "Well, I baked this from scratch this afternoon! I omitted the bread improver and the gluten flour and milk powder, I put in 1tsp of milk instead. It made a loaf and 3 large rolls. It is devine! Turned out it only needed 20 mins in a 220C oven. Though next time I'll cook it at 180 or 200C. Everyone is currently tucking into fresh seed bread! Yum yum! It proved for 3hrs, 2hrs initially, then an hour once in loaf tin and rolled into balls."

juliewn - 2008-06-20 02:21:00

and this too.. thanks Oz4uk.. :-) "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!"

juliewn - 2008-06-20 02:22:00

This message was deleted.

angie461 - 2008-06-20 07:41:00

Milk instead of milk powder (ref 575) Would putting 1 tsp of milk instead milk powder make any difference to bread? Why was it put in?

glenj - 2008-06-22 10:44:00

Hi Glen.. I don't think 1 tsp of milk would make much difference.. the 2 tablespoons of powder in the recipe would be the equivalent of around 10 tablespoons (about 1/2 to 3/4 of a cup) of milk. Milk powder is sometimes added to bread - it gives it a bit more 'body' - so the bread is not so light and 'fluffy' - hard to know how to describe that!! It also adds a little protein into the bread too, though including milk or milk powder is not vital to a recipe..

juliewn - 2008-06-23 02:38:00

Bumpety Bump.. hope this helps..

juliewn - 2008-06-24 23:50:00

Bumping... for handmade bread.

susieq9 - 2008-06-25 15:33:00

Thanks this thread is a legend! I have cut and paste most of them cheers guys ;o)

seaside_gifts - 2008-06-25 20:37:00

Thanks for posting Seaside... it's lovely to have people enjoying all the contributions so many people have made.. :-).. I hope you enjoy the recipes.. let us know what you decide to make..

juliewn - 2008-06-27 01:33:00

I have a question Hello, I hope you can answer my question please. I was wondering if I take a normal bread recipe and make it in the dough cycle of the breadmaker do I need to adapt anything or just simply follow the recipe? Also do I then take the dough out and let it rise? I'm a real novice here!!! I'll post the recipe I was wanting to use. Thanks in advance...

cliff609 - 2008-06-27 12:37:00

Destitute gourmet baps recipe 125ml hot water, 125ml cold milk, 1 1/2 tsp sugar, 1 1/2 tsp dried yeast granules, 3 3/4 cups plain flour, 1 tsp salt, 50g butter. METHOD: combine the hot water and cold milk in a bowl so the liquid is lukewarm. Dissolve the sugar in the liquid, then sprinkle on the dried yeast granules. Set aside until the yeast becomes frothy and forms a thick layer on top of the liquid. In a large bowl combine flour and salt and rub the butter in with your fingertips. When the yeast is frothy, pour the liquid into the flour and mix to a dough. Knead the dough until smooth and elastic. Place in a greased bowl and cover with greased cling film. Leave in a warm place to rise. When dough is doubled - about 40 mintues - punch it to release the air and knead again before forming into 12 rolls.

cliff609 - 2008-06-27 12:43:00

continued.... The trick to making a perfect roll is to flatten the ball of dough slightly on a non floury surface and circle with the palm of the hand. When you can feel that the ball of dough has 'grabbed' the bench, continue to circle but begin to cup your hand around it. The outer layer of the dough gets pulled smooth and tight around the ball and disappears in a neat little spiral on the base. This technique takes a little practice, but is much quicker than rolling in your hand and gives a better result in the long run.

cliff609 - 2008-06-27 12:46:00

continued.... Place the rolls on a floured tray then with a floury index finger press each roll very firmly down the middle, making a deep dimple. Sift a light dusting of flour over the baps and set aside to double in size while the oven heats. Bake at 200 degrees for 15 minutes until pale golden and hollow sounding when tapped on the bottom.

cliff609 - 2008-06-27 12:49:00

gentle bump to the top.... .

cliff609 - 2008-06-28 16:16:00

Hi.. I'm sorry to have taken a while to answer your question.. Check the amount of flour in a recipe that is from your breadmaker book.. if the flour amount is similar to your recipe above, you can just use the ingredients in your recipe, using the same method as bread is made in the instructions for your breadmaker. Also, change the dried yeast to use Surebake yeast - as that works better in a breadmaker. If you find a recipe in your breadmaker book that has a similar quantity of flour, you can use the amount of Surebake yeast that's in that recipe to replace the dried yeast. To make the Baps - take the dough out of the breadmaker - there's usually a stage that can be set for you to do that, so the breadmaker will beep. Once that happens, take the dough out, knead it lightly on a floured surface, then shape as per your recipe. Cover with a teatowel and leave in a warm place to rise.. then bake as per your recipe. Let us know how you get on.. the recipe sounds delicious..

juliewn - 2008-06-30 01:00:00

Great - thank you My breville book says for dough 4 cups flour and 2 1/4 tsp yeast. So I think I'll give this recipe a go. Will let you know what happens!

cliff609 - 2008-06-30 11:59:00

Hi Cliff.. it sounds delicious.. will look forward to hearing how you like it..

juliewn - 2008-07-01 00:04:00

Hi Juliewn An Uli Well Im now on my 6 loave of home made bread, I have made 4 plain an One fruit (raisin an cinmion) an Had ago at a chocolate bread. He is a pic of the 2 together. Not sure why the chocolate one an fruit one didnt rise as well. http://images.trademe.co.nz/photoserver/44/70990644_full.jpg

happs1 - 2008-07-02 10:58:00

Oh an the pic is of the chocolate bread next to the white bread.

happs1 - 2008-07-02 11:07:00

bump

happs1 - 2008-07-02 18:21:00

bump bumping along - too good to lose

lizyb - 2008-07-03 07:33:00

great thread does any one have a ciabatta recipe that would be great thanks

mocha77 - 2008-07-03 09:13:00

bump bump,bump

mocha77 - 2008-07-03 11:18:00

bumping again

mocha77 - 2008-07-03 17:54:00

Hi Happs.. I'm not sure why the difference would be.. is the yeast quantity in the recipes the same?? - if not, try increasing the yeast amount to the same as the recipe that's risen as you want it to.. I've found the ratio of flour to yeast when using Surebake yeast is one slightly rounded tsp Surebake to 1 cup flour. Let us know how you get on.. hope this helps..

juliewn - 2008-07-03 22:32:00

Bumping for Sammygirl1 :-)

juliewn - 2008-07-03 22:33:00