Breadmaker

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violet eyes

breadmakers

Mine's a Panasonic, the one with the nut and dried fruits dispenser. I bought mine from Lakeland it cost it bit more but their guarantee gives you piece of mind if you should have any problems in the future.
It come out top in all the reviews I read so if you can afford it, buy this one.
Thanks for the advice about baking the wholemeal loaf on rapid bake. Mine have been a bit smaller than when baking a white loaf but it tasted fine, so I will remember to try it out and see how it goes.
I use mine at least 4 times a week and there's only 2 of us.

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Essex Girl

Breadmaker Flour

Allinson extra strong bread flour always works very well in my Panasonic and their yeast for breadmakers too.

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jon

Breadmaker

We are on our second Russel Hobs.

The first had a problem where the paddle would sometimes wind up embedded half way in the loaf but we did manage to fine tune the ingredients so we got a quick bake white loaf with a texture we really liked.

The second one (a two paddle model) does not have the problem the other had but, so far, we have failed to get a loaf we really like. Compared to the other, it seems to be longer baking times for an inferior textured loaf.

As for flour. I'm not clear why it should make such a difference - maybe it's in the mind but it really does seem to taste better - we do have a strong preference for the locally milled Letheringsett flour.

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Gerry

over-proving dough


"As for over proving the dough this has happened to me a few times, left too long in the airing cupboard it looked like a deflated ballon. "

I've always gone with Elizabeth David's advice: not to prove in an airing cupboard or in a fridge. The latter she says makes the dough hard.
It's too long ago to remember what she said about proving in too warm a place. I find proving at normal room temperature works fine.

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Janice

Breadmaker

I have never wanted nor needed a breadmaker and like Gerry and James, have great success every time making bread by hand. Well, my powerful Viking mixer does 99% of the work! That's interesting Gerry that you leave dough for 2 or 3 days. I have always been unsure about doing that, but now i will confidently leave it. I forgot about some dough last night and so covered it and left it in the fridge until the morning. It baked ok but was not as light as usual,so will not leave it in the fridge in future.

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Gerry

Janice's bread

I leave it in a room, the bowl enclosed in a big plastic bag which doesn't touch the dough. Interesting that you confirmed what Elizabeth David said about fridge-proving.

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Janice

FAO Gerry

Yes Gerry, it was still good but a little denser than it could have been. I wonder if it would have made a difference if I had let it come back to room temp before shaping into loaves? Though I did let it rest in the tins before baking, so maybe it's the hours of refridgeration that sealed its fate!
Gerry, do you ever use plain flour for your bread and pizza dough? I ask because many tv chefs do but I have better results with bread flour. Just wondered what your thoughts are.

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Gerry

FAO Janice

I've never refridgerated dough so haven't experienced its possible effects.
Usually I use organic bread flour from different mills and they all seem to work fine.
Someone I know says when she mixes plain flour with bread flour the dough rises particularly well. Not sure I want mine rising more than it does.
I guess trial and experimenting is the way to go.
For pizza - or pastry and white bread - the Italian organic 00flour is nice. It's odd that it makes lovely light and "flaky" shortcrust, since it's a hard flour.

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Thistledo

Breadmaker flour

As I think I've previously said, Allinsons is "one of the worst" producers when it comes to the gluten content. I've tried to warn members that there is a low gluten content in flours processed since the very poor worldwide wheat harvest. You may not have bought any since the poor yield in the production of flour so beware. I was advised that Carr's and Waitrose are the best to go for, at the moment. My advice comes direct from Panasonic.

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Thistledo

Breadmaker

Janice, if only I could make bread by hand! Those days long gone now. Some of us don't have the ability to knead (arthritis). My Panasonic serves me well.

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violet eyes

breadmakers

Thistledo I made some wholemeal bread on the rapid bake the other day it turned out good. I use the 50/50 recipe. I very much like the french bread but make the basic white most of the time. I have made the pannettone a few times now, I have to say it's almost as good as the ones we get from Italy but at a fraction of the cost.
Do you have a favourite recipe?
As much as I enjoyed all those years of making bread by hand I don't want to go back to it.
This machine is so easy to use and once you find the right flour and they do vary the bread is excellent.

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Thistledo

Breadmaker

Violet, I most certainly do have a favourite bread to make. Unfortunately, the recipe doesn't appear with the latest models of Panasonic but I used it anyway in my 2500. Oat & Cheese Loaf. Simply out of this world. Particularly good toasted with about half-a-pound of butter spread on it!!!! Only joking (mostly). I've just put a wholemeal soda loaf on and will be ready shortly. I actually prefer granary bread but it's not coming out very well with the poor wheat harvest and lack of gluten.

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violet eyes

breadmakers

Oat and cheese sounds nice, I haven't tried a cheese one yet. I am looking forward to trying all the recipes but it might take a while. What are the ingredients can you give me a clue please, is it similiar to one of the others?

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Thistledo

breadmaker - cheese & oat loaf

Here goes:
Medium size loaf.
3/4 tsp yeast
400g strong white flour
1 tsp sugar
15g butter
1-1/2 tsp salt
1 medium sized egg
100g porridge oats
50gCheddar cheese, grated
50g Gruyere cheese, grated
40g Parmesan cheest, grated
1 tsp mustard powder
330ml water
(Reserve 1 tbs cheddar to sprinkle over the top of the loaf one hour before the end.)
If you have latest Panasonic model, it needs a 5-hour programme. If you have an older model, bake on wholewheat BAKE programme.
Good luck!

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violet eyes

cheese and oat loaf

thanks very much for the recipe. I need to buy the gruyere cheese first so will let you know when I've made it :0)

 
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