Bread Thread. For Hand & Bread Machine Recipes :-)
| # | Post |
|---|---|
| 201 | hahahha post 198!!! distinct POOPY seed taste....s'all right I know what you mean. Keep persevering! sumstyle - 2007-08-09 16:51:00 |
| 202 | This message was deleted. taurushat - 2007-08-11 15:57:00 |
| 203 | This message was deleted. woofie - 2007-08-11 16:10:00 |
| 204 | Hi Woofie.. disappointing when things don't work isn't it.. What is the bread like when it is cooked.. ie.. is it heavy or doughy, or?? And are you using Surebake yeast, or dried Yeast granules.. Let us know so we can make suggestions.. juliewn - 2007-08-11 18:34:00 |
| 205 | bump . sumstyle - 2007-08-15 10:37:00 |
| 206 | Bump for a very good thread chab - 2007-08-18 11:15:00 |
| 207 | Bread not rising? Always use high grade flour and skim milk powder in a bread maker. Whole milk powder makes your loaf flat as!! My insurance policy if I'm not sure about the flour is to add 3 tsp of Gluten flour to help rise. Salt is an essential ingredient as well for rising. queenjune - 2007-08-18 12:23:00 |
| 208 | i just bought a sunbeam breadmaker one of the latest models out, i had a remington big loaf which make awesome bread rising almost to the top of the breadmaker at times, so have sucessfully made heaps of loaves of bread but alas it died lol anyway i got this new breadmaker and the bread is not rising as it should, the first loaf i made was only about half way up the breadpan its made in so very dense and not very good that was with tasti yeast i think its called, so i went out and got some surebake yeast the one with the extra stuff in it for breadmakers and its risen a bit more but still not that much, even tried using the recipe from my old breadmaker still not that great, what can i do? this breadmaker is called sunbeam quantium smartbake does anyone else have the same one with good results? lisa_marie40 - 2007-08-20 02:03:00 |
| 209 | This message was deleted. brianmac - 2007-08-20 10:59:00 |
| 210 | Lisa Marie I have the same breadmaker, (Might be an older model though as I have had it a while) I have had no problems with it when I bake bread in it usually do dark crust setting but am more likely to make the dough in the breadmaker then bake it in the oven I normally use the tastie breadmaker yeast and haven't had any problems with that yeast, bunny51 - 2007-08-20 13:27:00 |
| 211 | i tried the dark crust and not only was the crust dark but the bread was too lol it was like brown bread accept it was supposed to be white, really frustrating since this bread maker cost heaps and its not working how i would like it to ! thanks lisa_marie40 - 2007-08-20 17:51:00 |
| 212 | Bumping a good thread up and hoping someone will come up with a good rice bread or gluten/flour free recipe for use in my breadmaker :) carl2627 - 2007-08-22 12:29:00 |
| 213 | Hi Carl.. I was going to bump up the two gluten free threads for you - then saw your name in them so you know of them already.. I've just had a look at bread recipe books I have, with no success.. Are there books available at your library - or sites online that could help.. Good luck with finding a recipe.. juliewn - 2007-08-22 18:59:00 |
| 214 | Bunny 51 Thread 197 guitarman525 - 2007-08-22 19:34:00 |
| 215 | Juliewn fabulous all purpose bread recipe Thanx fpr this awesome recipe. I have made it several times since i found it for loaves, rolls,hamburger buns and pita bread. guitarman525 - 2007-08-24 16:27:00 |
| 216 | Scrummy Bread I started with the batter guitarman525 - 2007-08-24 16:34:00 |
| 217 | oooops scrummy bread recipe correction Sorry i just noticed that the last flour amount in the recipe above should be 4 cups of white flour , not 2 cups......hope you try it, guitarman525 - 2007-08-24 21:30:00 |
| 218 | Hi Guitarman.. I'm glad you enjoy the recipe.. thanks for your lovely comments.. Your Scrummy Bread sounds wonderful.. I'll try that.. thanks.. and enjoy your breadmaking.. juliewn - 2007-08-26 22:52:00 |
| 219 | Lisa Marie I have a Sunbeam also, mine is the Bakehouse Model but was having the exact same problem and was at the stage of heaving the dam thing through the window. Some wonderful person on here gave me a tip to heat the flour in the microwave for 30seconds. I have seldom had a failure since doing this. Hope this helps you too. horizon3 - 2007-08-26 23:47:00 |
| 220 | Guitarman (Sorry only just noticed your question regarding the bread recipe) That is one if I am making it as a loaf I just bake it in the breadmaker on basic and it takes about 3 1/2 hours more or less for the whole cycle, but if you wanted to bake it in the oven maybe for about 30 - 40 minutes or so at about 190 -200 OC (Sorry not very accurate, my oven is abit temperamental so I Just jam things in and leave them there until cooked or if they don't seem to be cooking right turn the temp up abit etc (Not very helpful I know, and it drives me up the wall sometimes but it was the oven that was here when we bought the house a couple of months ago and "ramble ramble ramble" ) bunny51 - 2007-08-27 09:46:00 |
| 221 | carl If you can get your hands on a George Daly book "More Daley bread" It has some gluten free recipes in it They do use guar gum or xanthane though There are some wheat free recipes in the book too. I have never used the recipes though so don't know what they are like If you want to try a recipe though just let me know what you are looking for and I will look to see if it is in the book though and you could try and see if it/they are any good. bunny51 - 2007-08-27 09:52:00 |
| 222 | Bunny 51 Hiya guitarman525 - 2007-08-27 20:06:00 |
| 223 | This message was deleted. midi - 2007-08-28 12:21:00 |
| 224 | Any bread that is high grade or sometimes labeled bread flour will do. I haven't seen the elfin four for a long time either now that you mention it. I buy 5 kg bags of what ever high grade flour is on special and have never had any problems with any of the brands bunny51 - 2007-08-28 12:44:00 |
| 225 | pickles7 or juliewn - have you tried vogels style? Hi just interested if either (or both) have tried the vogels style recipe at #175 yet? What were the results like? ninak - 2007-08-29 20:58:00 |
| 226 | thankyou #197 what a lovely loaf this makes.. and a bit more fibre so thats got to be a plus...look forward to trying more recipies... weezil - 2007-08-29 22:02:00 |
| 227 | I can't believe it I was so inspired by this thread, i got out the breadmaker, cleaned it up. Defrosted some bananas and worked out all of the measurement to make the lovely banana bread recipe. Got all of the ingredients into the pan and turned it on. Excited about the prospect of lovely fresh bread smells and feeling very proud of myself. Took a look in after it had started, and omg the thing has seized up. Grrrr so annoyed! So looks like I am in the market for a new breadmaker lol. Could everyone please recommend their favourite? Or is there a particular one which is popular and fantastic? Thank you! fluffykiwi - 2007-08-30 10:48:00 |
| 228 | Oh no shame about the breadmaker I have a sunbeam quantum bake (Makes a huge loaf of bread) and have had a breville both are/ were great bunny51 - 2007-08-30 13:01:00 |
| 229 | ok.. what am i doing wrong.... I am making bread by hand....have done a few times now.... the bread is yummy ...but it is crumbling when it is being cut...... TIA liz214 - 2007-09-01 09:17:00 |
| 230 | Hi Liz.. bet your kitchen smells good with your breadmaking.. Can you post the ingredients list for us please.. in the meantime, some of the following might help.. I find high grade flour works best for breadmaking as it gives a lighter texture. Is the bread rising to double in size once you've made it into shapes for rolls or placed it into tins? What sort of yeast are you using.. granules or Surebake (it has the improvers in that look similar to flour)? Granules take longer to rise and is a slightly different process also. Sometimes if there's melted butter or an egg in the recipe, the loaf will be slightly denser and more crumbly.. juliewn - 2007-09-01 12:48:00 |
| 231 | the recipie is ... the same as the one at the start of the tread.... i may worked it out... liz214 - 2007-09-01 12:53:00 |
| 232 | bump.. for a great thread. susieq9 - 2007-09-03 16:12:00 |
| 233 | Easy Peasy Bread Dough A friend of mine gave me this easy bread dough. There are no real measurements. I have added the recipe with pictures to another site. If you are interested just copy and paste the link:----- http://tinyurl.com/2qvu9k ivyplus - 2007-09-03 22:05:00 |
| 234 | Hi Liz.. I'm glad it's working for you now.. .. I knead the dough until it's slightly shiny, and until the dough springs back into shape when a finger tip is pressed firmly into the surface.. Hope you're enjoying delicious bread.. juliewn - 2007-09-05 21:51:00 |
| 235 | Thanks Ivy.. That's a great site.. thanks for posting the link.. juliewn - 2007-09-05 21:52:00 |
| 236 | bunny51 i have the same bread maker as you i think the sunbeam quantum smart bake? you say you always get high rising good bread? would u be able to give me a recipe you use? and do u have a pic of a loaf you have made in it? so i can see if my loaf is normal? lol i had a Remington big loaf i think one of the problems is the sunbeam is a wider loaf where as the Remington was more higher bread pan but still the sunbeam loaves i have made so far don't rise sometimes i would get loaves rising almost to the top of the viewing window with this new brad maker it doesn't even make it to the top of the bread pan lol help! lisa_marie40 - 2007-09-06 00:27:00 |
| 237 | Zopf (Plait) Swiss Sunday Bread Because I can not add pictures here I have added this recipe to another site (incl instructions how to plait the bread). If you are interested just copy and paste the link and scroll down the page:--- http://tinyurl.com/37l8pe ivyplus - 2007-09-06 21:22:00 |
| 238 | Hi Ivy.. yum! sounds very good.. .. if you want to add photos here: on your "My Trademe" page, go to "My photos" .. Click on "Upload photo" near the top, then "browse" - find the photo you want, then double-click on it to bring the link for that photo through.. and click "next".. Your photo will show.. click on "View my photos".. and look for it among the photos that are there.. they show in alphabetical order. Double click on the photo and it will open at its full size. Copy the link at the top into a thread here.. and you're done. People can then use that link to view just that photo. Hope this helps.. I've placed a link here - http://images.trademe.co.nz/photoserver/88/48460188_full.jpg ..I followed the method as I wrote this.. and the photo here is one my daughter took at the Whakatane River Heads here last week.. enjoy! juliewn - 2007-09-07 18:39:00 |
| 239 | Hi again Ivy.. your post has reminded me about the plaited bread rolls my mother once made.. she would make long individual rolls - about 6" or 8" long, and shape them into a plait, brush the tops with milk then sprinkle sesame seeds on them before baking. Each New Year's Day we would all go out for a picnic lunch.. I remember having one of these plaited roll's each - on which we'd put cold roast mutton she cooked the day before, her apple chutney, and lettuce and tomatoes from the garden, with Highlander Salad dressing - the condensed milk kind. juliewn - 2007-09-07 18:56:00 |
| 240 | For dessert.. she would make them in the coffee jars Gregg's coffee was sold in.. and we'd each have our own jar. There would be trifle and fruit salad in the jar, with some whipped cream on top. We'd all sit on a beach, under Pohutukawa trees, and have our very own roll and our very own dessert. We had to wait one hour afterwards, before having a swim. I remember those meals more than any other meal throughout childhood - and even more than Christmas meals.. The bread recipes I make are different to the one she made.. and I knead the dough very differently too.. I guess people who cook will always find their own ways of finding things easiest to do.. Thanks Ivy, for bringing that nice memory to mind.. juliewn - 2007-09-07 18:57:00 |
| 241 | Thanks a lot juliewn Unfortunately it's not only the photos I had problems. It's the writing as well. I can't display the recipies well and there is no spell check. --- Last year I started a cook book for my children and I lost everything on the computer. I asked my children if they would love if I would make them another one. And they said yes. All recipies are easy step ones because my children are not cooks. Many of the recipes are Swiss ones and I often think I should asked my mother while she was ivyplus - 2007-09-07 18:58:00 |
| 242 | bumping ......... chab - 2007-09-11 17:25:00 |
| 243 | bumping ......... chab - 2007-09-14 14:56:00 |
| 244 | Hi Ivy.. they're sure going to love your books.. and the legacy of all the recipes you're passing on for them.. though they're way more than a book of recipes aren't they.. they're true heart-gift's from their Mum.. :-) juliewn - 2007-09-14 16:07:00 |
| 245 | This message was deleted. barloo - 2007-09-16 14:27:00 |
| 246 | Bumping for Toot.. hope it helps.. juliewn - 2007-09-16 20:09:00 |
| 247 | bumping ..... chab - 2007-09-20 10:33:00 |
| 248 | Bumping for these recipes so I can find them again floralsun - 2007-09-25 22:39:00 |
| 249 | 100% wholemeal in breadmaker.. I have been using the recipe in the Panasonic breadmaker book and also the one from the Sanyo breadmaker book. The loaves come out with perfect texture, nice crust, good flavour etc etc. But they are too soft and 'pappy' for my liking. I am using Champion wholemeal with some added bran and gluten flour. Can anyone suggest a recipe where the loaf will be firmer and possibly even less moist? I don't want a kibbled mix -just a 'solid' wholemeal loaf. Like the texture of that marvellous Reizenstein loaf that has now, sadly, disappeared from the shelves. arthurdent - 2007-09-26 17:21:00 |
| 250 | re #165 Hi eirin -I used my Sanyo SBM-20 to make some nice Spelt loaves. I used organic wholemeal Spelt flour (in 1kg bag from Ceres Organics) and was advised to use less water and more flour. I used the 100% wholemeal recipe from the Sanyo book and put 2 tblsp less water and 2 tblsp more flour. Also added 2 tsp gluten flour. I did use 2 tblsp milk powder but I'm pretty sure you could leave that out without ill-effect. The loaf was a very nice texture and rose to the top of the pan with a nice dome on top. I'm going to try the organic wholemeal Spelt from Chantal next time. I'm told the best Spelt flour is Australian Kialla. But the Canadian is good too. arthurdent - 2007-09-26 17:57:00 |
